Easy Tomato Curry

Tomato curry is a simple, quick and easy to prepare very tasty curry made with red ripe tomatoes and goes well with rice.

The following ingredients are needed to prepare Easy Tomato Curry.

Ingredients:-

Tomato.           -4 medium size
Green chilly.     -2
Asafoetida.      -1/2 tsp
Mustard seeds.-1tsp
Curry leaves.    -1sprig
Water.               -as needed
Salt.                  -to taste
Coconut oil.     -1tsp

Instructions:-

1). Wash and chop tomato into very small pieces. Wash and half slit green chillies. Keep aside.

Method:-

1). Heat coconut oil in a pan and splutter mustard seeds. Add half slit green chillies and fry in oil for a second. Add curry leaves and asafoetida (hing powder) into the pan and saute well in oil.

2). Add chopped tomato pieces and required salt into the pan and saute well. Add 1cup of water into the pan. Mix well and boil on low flame. Cover and cook till tomatoes become soft and mushy. You can add water according to the consistency you need and boil on low flame. Switch off the flame.

A very tasty Easy Tomato Curry is ready to serve hot with rice. 

Chammanthi Podi /Roasted Coconut Chutney Powder

Chammanthi Podi is a very tasty and easy to prepare spicy roasted coconut chutney powder and have a good shelf life. Chammanthi podi can be served as a side dish with rice, dosa or idli.

The following ingredients are needed to prepare Roasted Coconut Chutney Powder / Chammanthi Podi.

Ingredients:-

Grated coconut. -1 and 1/2 cup
Dry Red chillies. - 8
Urad dal.            - 2 tbsp
Chana dal.          - 2 tbsp
Coriander seeds.- 2 tbsp
Curry leaves.      - 6 sprig
Tamarind.           -a gooseberry size
Salt.                    - to taste
Oil.                      -2 tsp

Instructions:-

1). Heat a pan on medium flame and dry roast urad dal till light golden brown and keep aside. Dry roast chana dal till light golden colour and keep aside. Dry roast coriander seeds till nice aroma comes out and keep aside.

2). Add 2 tsp coconut oil in the same pan and roast dry red chillies in oil and keep aside. Add curry leaves and fry in oil and keep aside.

3). Add grated coconut into the pan and roast till golden brown colour. Add tamarind and required  salt into the pan and mix with the roasted coconut. Roast for a minute and switch off the flame. Keep aside all the roasted ingredients to cool.

Method:-

1). Once cooled add roasted urad dal, roasted chana dal, roasted coriander seeds, roasted red chillies and roasted curry leaves in a mixer grinder and grind to a fine but little coarse powder. Then add roasted coconut, tamarind, and salt mixture into the mixer grinder and grind again to a fine powder without adding water.

2). Transfer the ground roasted coconut chutney powder to a bowl and allow to cool. Chammanthi podi /Roasted Coconut chutney Powder is ready to use as a side dish with rice, dosa or idli.

3). Once cooled store the roasted coconut chutney powder to a clean and sun dried airtight glass bottle or container and it stays good for 6 months. 

Green Cucumber Raita.

Cucumber raita is a very tasty and easy to prepare healthy side dish made with green cucumber and curd and goes well with rice, fried rice, pulao and biryani.

The following ingredients are needed to prepare Green Cucumber Raita.

Ingredients:-

Green cucumber. -2 tender.
Green chilly.         -2
Thick Curd.          -1 cup
Mustard seeds.    -1/2 tsp
Cumin seeds.       -1/4 tsp
Curry leaves.        -few
Salt.                      -to taste

Instructions:-

Peel and chop cucumber into very small pieces. Chop green chillies into thin round pieces. Keep aside.

Method:-

1). In a bowl add thinly chopped green chillies and required salt and mash together thoroughly using your finger tips.

2). Add chopped cucumber and thick curd into the bowl and mix well with a spoon.

3). Heat 1tsp oil in a small pan for seasoning and splutter mustard seeds and cumin seeds.
Add few curry leaves into the pan and saute in oil and switch off the flame.

4). Pour the seasoning into the bowl and mix the cucumber curd mixture.

Green Cucumber Raita is ready to serve with rice, fried rice, pulao or biryani.  

Mixed Dal Dosa

 Mixed dal dosa is a protein rich healthy breakfast made with rice and mixed dals without fermenting the batter and can be served with chutney of your choice.

The following ingredients are needed to prepare Mixed Dal Dosa.

Ingredients:-

Idly rice.                -2 cup
Urad dal.               -1/2 cup
Toor dal.                -1/3 cup
Yellow Moong dal.-1/3 cup
Chana dal.             -1/3 cup
Fenugreek seeds.  -1tsp
Ginger.                   -1inch piece
Dry red chilly.         -8 to 10
Turmeric powder.   -1tsp
Pepper corns.         -2 tsp
Asafoetida / hing.  -1/4 tsp
Salt.                        -to taste
Coconut oil.           -for roasting dosa.

Instructions:-

Wash and soak urad dal, toor dal, split yellow moong dal, chana dal, idly rice, fenugreek seeds (methi seeds) and dry red chillies together in water for 4 to 5 hours. Remove the outer skin and wash ginger and chop it into small pieces.

Method:-

1). In a mixer grinder add soaked dals, rice, fenugreek seeds, red chillies, chopped ginger, pepper corn, turmeric powder and grind to a smooth batter. Grind in batches.

2). Transfer the ground batter to a vessel. Add asafoetida (hing powder) and required salt into the batter and mix well. No need to ferment the batter. Mixed dal dosa batter is ready to make dosa.

3). Heat a dosa tawa. Mix the ground dosa batter with a ladle. Take a ladleful of dosa batter and pour it on dosa tawa. Spread the batter in circular motion using back of the ladle and make a thin round dosa. Pour little coconut oil on the top and sides of dosa and cook dosa on medium low flame.

4). When the bottom of dosa becomes golden brown, fold the cooked dosa to one side using a flat spatula and transfer to a serving plate.

5). Make mixed dal dosa with the remaining dosa batter or you can keep the remaining dosa batter in the refrigerator and best to use within 3 - 4 days of grinding.

Mixed dal dosa is ready to serve with chutney. 

Vengaya Chutney / Shallot Chutney

Vengaya chutney is a very tasty and easy to prepare shallot chutney goes well with idly, dosa and uthappam.

The following ingredients are needed to prepare Vengaya Chutney / Shallot Chutney.

Ingredients:-

Shallots.           -10
Dry red chilly.   -3
Garlic cloves.    -2
Tamarind.          -a small piece
Mint leaves.       -2 tbsp
Urad dal.            -1tsp
Chana dal.          -1tsp
Mustard seeds.   -1tsp
Cumin seeds.      -1tsp
Curry leaves.       -few
Mint leaves.         -2 tbsp
Coriander leaves. -2 tbsp
Salt.                      -to taste
Coconut oil.          -2 tsp

Instructions:-

Peel and remove the outer skin of shallots and wash well. Chop coriander leaves and mint leaves. Keep aside.

Method:-

1). Heat 2 tsp coconut oil in a pan. Add urad dal and chana dal and roast till golden brown. Add shallots, dry red chilly, garlic and tamarind into the pan and saute well until shallots turn translucent. Add chopped mint leaves and coriander leaves. Saute well and switch off the flame. Allow the shallots mixture to cool. Once cooled grind the shallot mixture into a smooth paste. Transfer the ground chutney to a bowl.

2). Heat 1tsp coconut oil in a small pan for seasoning. Splutter mustard seeds and cumin seeds. Add curry leaves and saute in oil. Switch off the flame and pour the seasoning into the ground chutney. Add required salt and mix well.

Very tasty Vengaya Chutney / Shallot Chutney is ready to serve with idly, dosa, uthappam.