Vengaya chutney (onion chutney)

This Onion Chutney can also be used as a side dish for Idlis and Dosas.

Ingredients:

1. Urad dal 1 table spoon
2. Onions 2
3. red chillies 2
4. tamarind very little (if paste use 1/4 t spoon)
5. salt to taste (1/2 t spoon)
6. a small bit of jaggery (vellam) (optional)
   

Method:
fry the dal and red chillies together till the dal turns brown in a frying pan and keep aside.
Cut the onions into small pieces and fry till light brown.
grind the fried dal, fried onion, tamarind and salt into a paste. (chutney)
Onion chutney is ready

Variation:
Instead of Tamarind tomatoes can be added and made into a chutney. In the above recipe after the onions are fried and kept away, cut one tomato and fry in the frying pan for few minutes .
grind the onion, tomato, dal all fried separately and salt together and the chutney is ready.

Milgai Podi (Dosai Milagai podi)

Ingredients:

1. Urad dal 1 cup
2. Channa dal 2 table spoons (optional)
3. red dried chilli 10 or 12
4. white sesame seeds (vella ellu) 2 table spoons
5. little mustard seeds
6. little oil for frying
7. hing or asafotida powder or the katti perungayam
8. salt 2 t spoons

Method
Take a Frying pan and add a t spoon of oil. put the mustard seeds and red chillies and the asafotida. When chillies turn a little brown remove from frying pan.
Now put the dals and fry till urad dal turns brown. remove from pan and put the sesame seeds in the pan and fry till brown.
switch off the stove and put the salt in the hot pan. mix well
Now grind all the ingredients in the mixer and the 'podi' is ready.
Note: If sesame seeds are not available podi can be done with just urad dal, and red chillies but the sesame seeds give the podi the needed added taste.

Thengai Chutney (Coconut Chutney)

Ingredients :

1. Freshly grated coconut One cup
2. Green Chillies One
3. Chutney dal (pottu kadalai) puffed channa dhal 1 table spoon
4. Ginger one small bit (optional)
5. tamarind very little
6. salt to taste

one spoon oil mustard seeds and urad dal for garnishing

Grind the ingredients from one to 6 in a mixi and garnish with mustard seeds and urad dal.
For additional taste you can add 3 or 4 cashewnuts while grinding the chutney.

If chutney dal is not available, little channa dal can be fried in oil till brown and used.
Chutney can be made even without any of these dals.
If you are not very particular about the chutney being white a handful of coriander leaves can be added while grinding the chutney. The chutney will turn green but the taste will be better.

Vegetable kootu (other methods)

I am continuring with Kootu preparation other methds

Ingredients


1.Blore katharikai 1

2.payatham paruppu (green gram dal) 2 table spoons

3.fresh grated coconut 1 table spoon

4. urad dal 1 t spoon

5. red chillies 2

6. jeera 1 t spoon

7. salt to taste

8. jeera powder 1 t spoon

9. mustard seeds 1/2 t spoon, urad dal 1/2 t spoon jeera 1/2 t spoon, little oil, for garnishing

10. curry leaves and coriander leaves for garnishing (optional)

11.Asafotida powder little

Method
Soak the dal in water for some time.
cut the vegetable into small pieces. (you can add half a potato and half a carrot, and a little beans to this for varied taste)
Keep a Pressure cooker on the stove with little water. Add the dal. when it comes to boil add the cut vegetables . Don't add salt. close the lid. After 2 whistles switch off the stove.
Open the cooker after it is cool and the pressure comes to normal.

Fry urad dal, jeera and red chillies in oil, a kadai till brown add half the coconut stir for some time and take out from stove and grind it into a smooth paste .

Add this paste to the cooked vegetables.

Keep it on the stove add salt and jeera powder, and mix well.

Take a small kadai, and put little oil and put the mustard seeds, once it splutters, add the urad dal and jeera . when the dal is brown , add the asafotida powder and add the remaining coconut and also the curry leaves and the coriander leaves and mix well. Add this to the Kootu which is in the Cooker. Mix well and Serve.

ANOTHER METHOD.

You can do one more type of kootu with the same ingredients. Instead of the fried and ground paste of urad dal, jeera and red chillies and coconut, Grind fresh (without frying) jeera, 2 green chillies and coconut into a paste. Use the same methodology in preparing but add this paste to the cooked vegetables.

This paste will be useful while making

Vellai (white) Pooshanikkai kootu

instead of payatham paruppu soak kadalai paruppu(channa dal) in water
use only pooshanikkai (ashgourd)

method same and add the green chilli, jeera, coconut paste.

You might need some thickenning powder for this kootu as this dish tends to become watery.

So after adding the ground paste, make a paste out of rice flour, little asafotida and water and add it to kootu and stir well. this will give the kootu the right consistency.

Vegetable Kootu

Vegetable Kootu is a South Indian dish which is served in a meal. It is prepared with Vegetables and lintels.
Here we will see many Kootus and the first one is the most simple and easy to prepare dish.

Squash (Blore Katharikkai) Kootu

Ingredients:

1. Blore katharikai 1
2. payatham paruppu (green gram dal)
3. sambhar powder 1 t spoon
4. fresh grated coconu 1 table spoon
5. salt to taste
6. jeera powder 1 t spoon
7. mustard seeds 1/2 t spoon, urad dal 1/2 t spoon jeera 1/2 t spoon for garnishing
8. curry leaves and coriander leaves for garnishing (optional)
9. Asafotida powder little

Method

Soak the dal in water for some time.

cut the vegetable into small pieces. (you can add half potato and half carrots, and a little beans to this for varied taste)

Keep a Pressure cooker on the stove with little water. Add the dal. when it comes to boil add the cut vegetables and add the sambhar powder . Don't add salt. close the lid. After 2 whistles switch of the stove.

Open the cooker after it is cool and the pressure comes to normal.

Keep it on the stove add salt and jeera powder, add half of cocnut and mix well.

Take a small kadai, and put little oil and put the mustard seeds, once it splutters, add the urad dal and jeera . when the dal is brown , add the asafotida powder and add the remaining coconut and also the curry leaves and the coriander leaves and mix well. Add this to the Kootu which is in the Cooker. Mix well and Serve.

Aloo Paratha

Ingredients

1. wheat flour 2 cup
2. potatoes small two
3. onion small half
4. green chili 1
5. chili powder
6. coriander leaves little
7. salt to taste
8. oil

Method

Make a dough with wheat flour and water. add one t spoon of oil and little salt while making the dough and keep aside

boil the potatoes . Peel the skin and smash and keep aside.

cut the onion, chilies, and coriander leaves into small pieces.

Take a kadai add a tspoon of oil. add the chilies and onions and fry till light brown. add this and cut coriander leaves , and salt and half a t spoon of chili powder to smashed potatoes. Mix well and make it into small balls.

Take the wheat flour dough make a small cup shape and put the potato balls into it and close it. Knead this into round shaped parathas.

Keep a Dosai or chapathi Kadai (a flat Frying pan) on stove. when it is hot put the kneaded paratha and keep turning the paratha. Add half or one t spoon of oil. When the Parathas are light brown remove from the Kadai. Serve Hot.

The best side dish for this is a chutney made with fresh coriander leaves, tomatoes and chilies.

Take handful of coriander leaves, and grind it with one green chili and one cut tomato. Add salt to taste and very little sugar. The chutney is ready.

The Parathas are usually served with Fresh yogurt. A little chili powder added to Yogurt will taste better.

Sambhar

This is a typical South Indian Gravy which is eaten with Cooked Rice. This can be eaten as a side dish for Idli, Dosa or Vada.

Ingredients:

1. Tamarind a little (a lemon sized ball of tamarind) or 1 table spoon of tamarind paste
2. Tur Dal 1 small  cup
3. Sambhar powder 1 to 1 and 1/2 t spoon
4. Vegetable like drumstick, ladies finger, eggplant, radish, ash gourd, pumpkin, or onions
5. channa dal 1 t spoon
6. Coriander seeds 1 and 1/2 t spoon
7. red chillies 1
8. jeera 1/2 t spoon
9. asafotida powder little
10. mustard seeds, oil, methi seeds, curry leaves and coriander leaves for garnishing
11. fresh coconut shavings 1 to 2 table spoon
12. salt to taste

Method
soak the Tur dal in water for at least half an hour. pressure cook it and keep it aside.
Take a kadai and fry with little oil, channa dal, coriander seeds, red chillies, jeera and asafotida powder till brown. add the fresh coconut. fry for some time. while adding the coconut , add very little curry leaves and coriander leaves. (optional). Remove from fire and when cool grind to a paste and keep it aside.
Take out the juice from the soaked tamarind (better if tamarind is soaked in hot water) or if using the paste add a cup of water and mix well. add salt and sambhar powder and keep it in a hard bottomed vessel on the stove. when it starts boiling add the cut vegetable. If it is drumsticks or egg plant or pumpkin, it can be added directly after cutting. if it is squash (blore katharikkai), or raddish, or carrots or potatoes or ashgourd (pooshanikkai) it should be pressure cooked or cooked in the micro wave before adding to the tamarind mix. if the vegetable is Okra (ladies finger), or onion it should be added after frying till light brown in little oil and then added to the tamarind mix.
This should be boiled for some time. if raw or fried vegetables are added it should be boiled till the vegetables are cooked. if cooked vegetables are added it should be boiled till the raw smell of the tamarind is gone.
Now add the ground paste and stir well. when this starts boiling add the cooked Dal and mix well. when it boils add fresh curry leaves and coriander leaves (if available) and switch off the stove.
Garnishing:
Heat a little oil in a small kadai add mustard seeds and methi seeds and one red chilli. when mustard stops spluttering add it in the sambhar.

Some Special Sambhars.

Idly's  Sambhar.

When making Sambhar for Idlis,  many Vegetables can be added to the sambhar.  Onions are to be cut into a cubular pieces (approximately 1/2 inch to 1 inch cubes), Capsicum can be cut and added after frying it a little bit, carrots, potatoes and any other vegetable can be added.  For additional taste, fry with very little oil,  a table spoon or more (to taste) peanuts  and pressure cook it and add it to the Sambhar while Tamarind and Vegetables are boiling.  The Masala (Channa dal, Coriander seeds, cumin seeds, red chillies, coconut)  quantity can be doubled and added to the sambhar. A little piece of Jaggery added to the sambhar will enhance the taste.

Karela (Bitter Gourd or Parkkai ) Special Sambhar.

The method is same as  the sambhar.  The Bitter Gourd has to be cut into small round pieces.  (  If there are seeds they are to be removed and thrown away and pieces will look like small rings). Boil these in a Vessel adding little salt and Turmeric Powder. (Haldi). Once this is cooked Remove from stove and throw the water away and use the cooked Bitter Gourd. (this will remove the bitterness of the Vegetable.)
Fry with very little oil,  separately a handful of Kala Channa (small kottukadalai) (small black chickpeas) in a 'Kadai' for a few minutes.  switch off the stove and add water to the fried channa.  This should be soaked for an hour or so ,  for better results.  Cook the fried channa in the pressure cooker.
While the tamarind, salt and sambhar powder starts boiling add the cooked bitter gourd pieces and cooked channa.  once the raw smell is gone, add the ground masala and then add cooked Tuar Dal.  Garnish like the usual Sambhar.

Ash Gourd (Pooshanikkai) special sambhar.
Cut Ash gourd into small pieces.  1/4 inch cubes  (1 cup full of ash gourd pieces will be fine for the measurement I have given in the Sambhar recipe)  make the sambhar masala paste.  cook the dal and keep aside.  Fry 1 or 2 table spoon of peanuts (for about 5 minutes or so)  in  very little oil and cook them separately. ( pressure cook it )
Take a pressure cooker Add the Tamarind water, salt, and sambhar powder directly intot he Cooker.   add the Ash Gourd pieces and pressure cook it . ( just one whistle will do)  Once it cools down, open it add the cooked peanuts and the masala.  ( fried peanutsalso  can be added  with ash gourd  in the pressure cooker,  it will get cooked along with the vegetable).  When this mixture starts to boil add the cooked dal  and let  everything come to boil.  Add a small piece of jaggery (gud) and switch off the stove.
Garnish.
This can be eaten with rice and it can be used as a side dish for Chapathis or Rotis also.