Tomato Coconut Chutney | Thakkali Thengai Chutney | தேங்காய் தக்காளி சட்னி

Coconut Tomato Chutney is a tasty twist from your regular coconut or tomato chutneys as it combines fresh coconut and tomatoes. This dish makes the perfect accompaniment for idli, dosa, pongal, and even upma. Quick to prepare and it’s a must-try chutney for everyday South Indian breakfasts.

Ingredients

• Sesame oil - 1 tbsp
• Red chillies - 3
• Garlic - 2 cloves
• Onion - 1, small sized
• Tomato - 1, small sized
• Coconut - 1/2 cup
• Roasted gram - 2 tbsp
• Tamarind - small piece
• Curry leaves - few
• Salt - to taste

    Tempering ingredients

• Sesame oil - 1 tbsp
• Urad dal - 1 tsp
• Red chilies - 1, broken in half
• Curry leaves - few

Method 

1. Heat oil in a small pan. Add red chillies and garlic. Sauté for 1 min until fragrant.
2. Add chopped onion and tomato along with a little salt. Fry for about 2 minutes until they soften.
3. Add coconut, roasted gram, tamarind, and curry leaves. Mix well for a few seconds.
4. Turn off the stove and let the mixture cool.
5. Grind to a smooth chutney, adding water little by little to reach the right consistency.
6. Prepare the tempering and pour it over the chutney.
7. Adjust salt if needed and serve with hot idli or dosa.

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Potato Masala| Urulai Kizhangu Masala | உருளைக் கிழங்கு மசாலா

Potato Masala is a flavorful South Indian dish made with boiled potatoes, and simmered in a spiced onion-tomato base. Unlike the milder poori masala, this version is richer and more robust and pairs perfectly with Chapathi. It can also be served as a side dish for any rice varieties.

Ingredients

• Onion - 1, large sized
• Green chilies - 1, slit lengthwise
• Ginger Garlic paste - 1 tsp 
• Tomato - 2, medium sized
• Turmeric Powder - 1/2 tsp 
• Red chilli powder - 1 tsp 
• Coriander powder - 1 tsp
• Garam masala - 1/2 Tsp
• Potato - 6
• Coriander Leaves - to garnish

    For the seasoning 

• Peanut Oil - 3 tbsp
• Mustard Seeds - 1/2 tsp
• Urad Dal - 1 tsp 
• Red chillies - 1, broken into half
• Hing - 1/2 tsp
• Curry Leaves - few

Method

1. Pressure cook the potatoes, peel the skin and cut into cubes. Keep it aside.
2. Heat oil in a pan and add tempering ingredients one by one. Fry for few seconds.
3. Add onion and green chillies, and cook until soft and translucent for about 4-5 mins.
4. Add ginger garlic paste and stir until the raw smell goes away.
5. Add finely chopped tomatoes and cook until mushy.
6. Now add turmeric powder, chilli powder, coriander powder and garam masala and cook until the oil leaves the masala.
7. Add the cubed potatoes and gently mix until the masala is coated well.
8. Cook for few mins and garnish with finely chopped coriander leaves.
9. Serve hot with Rice/Chapathi.

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Aval Paniyaram / Beaten Rice Appe

Aval paniyaram (Poha Appe) is a light and easy to digest South Indian snack which is made from aval(poha), rice flour and butter milk. It can be made with various spices and vegetables for added flavor.

Poha is a good source of iron, which is beneficial for boosting energy levels and preventing iron deficiency.

Ingredients 

• Aval/Beaten rice/Poha - 1 cup
• Buttermilk - 1 cup/ as needed
• Fine rava - 1 cup
• Rice flour - 1/4 cup
• Salt - to taste

    For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Ginger - 1 tbsp, grated
• Curry leaves - few
• Onion - 1, finely chopped
• Carrot - 1/2 cup, grated
• Coriander leaves - few

Method

1. Soak aval in buttermilk just enough to cover it for 15 mins.
2. Mash it well and add fine rava. Add more buttermilk just enough and mix well. The batter has to be thick.
3. Prepare the seasoning in a small pan by adding the ingredients listed in the “For the seasoning” one by one.
4. Add this to the batter and mix well. Adjust salt to taste.
5. Heat the appe pan (Paniyaram pan) on medium heat and lightly grease each cavity with oil.
6. Pour the batter using a spoon into each cavity.
7. Cover the pan and cook for about 3-4 mins on low-medium heat.
8. Using a skewer or a small wooden spatula flip each paniyaram and cook uncovered for about 3-4 mins. Cook them until golden and crisp on both sides.
9. Remove from pan and serve hot with chutney or sambar.

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Chettinad Egg Curry

Chettinad Egg Curry is a nutritious and delicious South Indian dish that balances protein, healthy fats and spices. This curry can be served with rice, dosa and chapati.

Ingredients

• Hard boiled eggs - 6, cut into half
• Onion - 1, medium
• Tomatoes - 3
• Ginger garlic paste - 2 tsp
• Mustard seeds - 1/2 tsp
• Salt - as required
• Coriander leaves - to garnish
• Oil - 3 tbsp

     To roast and grind

• Coriander seeds - 2 tsp
• Red chillies - 3
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Pepper - 1/2 tsp
• Cardamoms - 2
• Cloves - 3
• Cinnamon stick - 1 inch
• Poppy seeds - 2 tsp
• Coconut - 1/4 cup

Method

1. Dry roast all the ingredients under roast and grind in a pan until aromatic for about 2-3 mins. Grind them into a smooth paste using a little water.
2. Heat oil in a pan.
3. Add mustard seeds and once it starts to splutter, add curry leaves.
4. Add thinly sliced onions and sauté until they turn golden brown.
5. Stir in the ginger garlic paste and sauté until the raw smell disappears.
6. Add finely chopped tomatoes and cook until they turn soft and mushy.
7. Add the ground spice paste and add 1/2 cup of water.
8. Adjust salt to taste and boil until the curry reaches the right consistency for about 10 mins.
9. Gently add the sliced eggs into the curry. Cover the pan and let it simmer for 5 mins, allowing the eggs to absorb the flavors.
10. Garnish with coriander leaves and serve hot.

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Tawa Pulao

 Tawa Pulao is a popular spicy Indian street food in Mumbai. It's a quick and simple recipe made with cooked rice and vegetables and seasoned with Pav Bhaji masala.

Ingredients

• Basmati rice - 1 cup
• Turmeric powder - 1 tsp
• Onion - 1, medium sized
• Tomato - 2, medium sized
• Green bell pepper - 1
• Boiled potato - 2, cubed
• Green peas - 1/2 cup
• Chilli powder - 2 tsp
• Garam masala - 1 tsp
• Pav Bhaji masala - 1 tbsp
• Lemon juice - 1 tbsp
• Salt - as required
• Coriander leaves - to garnish
• Oil - 1 tbsp
• Butter - 2 tbsp

     For chilli garlic paste

• Kashmiri red chillies - 6, deseeded
• Garlic cloves - 5

Method

1. Soak the red chillies for about an hour and grind along with garlic cloves into a smooth paste. Chilli garlic paste is ready.
2. Soak the rice for about 30 minutes.
3. Par boil the rice with turmeric powder and salt, strain and keep aside.
4. Heat oil in a wide pan and add finely chopped onion. Saute well until the onions become translucent.
5. Add chilli garlic paste and saute till oil separates from its sides.
6. Add chilli powder, garam masala and pav bhaji masala. Mix well.
7. Now add chopped tomatoes and cook till they are mashed well.
8. Then add bell pepper, boiled potatoes, green peas and salt. Mix well and cook for 5-6 minutes.
9. Add the cooked rice and mix gently.
10. Adjust salt to taste, add lemon juice and butter, mix well and cook for 1-2 minutes.
11. Garnish with coriander leaves and serve hot with raita and papad.

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