FRIED GARLIC RASAM/POONDU RASAM

Step one:

Ingredients:

Pepper 1/4 cup

Cumin Seeds 1/2 cup

Asafoetida 2 pinches

Himalayan pink salt powder 1/8 tsp

Garlic cloves 15 pcs

Procedure: 

Dry roast all the above ingredients respectively on medium heat.

Set aside to cool down.

Grind to a fine powder.

Shred the peeled garlic cloves.

Set aside.

Step two:

Ingredients:

Toor dal 75 gm.

Water 300 ml

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Procedure:

Pressure cook the dal with washed dal, water, turmeric and castor oil until three whistles.

Medium heat is always recommended.

Set aside to cool down.

Step three:

Ingredients:

Tamarind a marble size

Water 200 ml to soak the tamarind.

Tomato one

Cooked dal

water 2 cups to liquidize the cooked dal

Procedure:

Soak the tamarind in water for 1/2 an hour.

Open the cooker and add 2 cups of water and one chopped tomato.

Allow boiling until the tomato cooked soft.

Step Four

Ingredients:

Mustard seeds 1/2 tsp

Sesame Oil 1 tbsp

Slit red chillies 2 pcs

Curry leaves 15 pcs

Asafoetida 2 pinches

Tamarind+tomato extract

Ground Rasa powder 1.5 tsp

Jaggery powder 1 tsp

Cooked dal contents

Himalayan pink salt 1 tsp

Coriander greens a fistful chopped

Shredded garlic

Ghee 2 tbsp

Procedure: 

Heat the pan with sesame oil.

Add mustard seeds to crackle.

Switch off the flame in this stage to avoid burning.

Add slit red chillies and curry leaves'

Saute for a while.

Sprinkle asafoetida.

Transfer the tamarind-tomato extract.

Now switch on the heat to medium level.

Add jaggery powder.

Allow boiling.

Add the dal contents.

Add salt.

Switch off the flame while the rasam is about to boil.

Fry the shredded garlic in ghee on medium heat.

Transfer the shredded garlic to hot rasam.

give good stirs to infuse the garlic-aroma.

Garnish with chopped coriander greens.

Garlic rasam is ready to be served as starter/appetizer/accompaniment to hot steamed rice.

MILK BREAD//WHITE BREAD/SANDWICH BREAD/HOME MADE MILK BREAD

Super soft and tasty bread can be done in our home. The bursting smell, while we bake, is just amazing. 

Homemade bread is healthier than storebought bread. Home-bake bread contains accurately what you want to eat. Store-bought bread contains additives and preservatives. 

If you are a new baker, this is the right recipe for you.

Ingredients we need for making one loaf of bread:

For yeast activation:

Active dry yeast 2 tsp

All-purpose flour 4 tsp

Milk 8-10 tsp

 Other ingredients that we need:

All-purpose flour 2.5 cups

Egg one

Powdered brown sugar 1.5 tbsp

Milk powder 2 tbsp

Powdered Himalayan pink salt  tbsp

Milk 100 ml

Sunflower oil 2 tbsp

Water 25 ml

All-purpose flour for dusting the work surface 3 tbsp

Sunflower Oil to prevent the dryness of the dough 2 tbsp

How to make this super-soft and fluffy bread loaf at home?

It involves four steps.

Step one:

In a dry mixing bowl, add two tsp yeast, four tsp all-purpose flour, 8-10 tsp milk at room temperature and powdered brown sugar. Mix well to combine. Let it stand for 5-0 minutes to activate the yeast.

Whisk one egg and set aside.

In another mixing bowl, add all-purpose flour 2.5 cups, powdered sugar 1.5 tbsp, powdered Himalayan pink salt, Milk powder 2 tbsp. 

Mix to combine.

Set ready.

In yeast activated mixture, add the whisked egg.

Add 2 tbsp Sunflower Oil.

Mix again to be well combined.

Add the dry flour mixture in 3 batches and mix using a spatula.

Add the remaining 100 ml milk and mix using a spatula.

Then using your hand, knead the sticky dough until it becomes non-sticky.

Add water 25 ml and knead to form a nonsticky and soft pliable dough.

knead for another ten minutes to get the elastic texture.

This is the most important step we have to follow to get airy locules spirally inside and crust top of the bread.

Shape into a ball and place the ball in the oil-smeared mixing bowl by place the seam side down.

Apply little oil over the ball around the sides. 

Step Two:

Cover the dough with a damped cloth 

Let it rest for 40 minutes.

Now the dough volume increased double.

Deflate the dough to release the excess air inside the dough.

Dust the work surface with some all-purpose flour 

Place the deflated dough and just spread out the dough into an elongated shape.

Don't give pressure or punch to the dough.

Handle it softly.

Sprinkle little flour on the elongated flat dough and roll it gently.

Seam the edges down and make a fittable dough and place it in a loaf pan.

Step three:

Apply little oil over the dough using a brush.

Cover it with a cloth or towel and wait for ten minutes to second rise up.

In the meanwhile, preheat the oven in convection mode at 180 C.

Step Four:

Remove the cloth and place the loaf with dough on the lower rack of the oven.

Let it bake for 35 minutes at 180 C.

Switch off the oven let the loaf stand on the lower rack for 2 minutes.

Remove from the oven.

Let it cool down for more than 30 minutes or one hour.

Cut into desired size slices.

Enjoy!

IVY GOURD GREENS/TENDORA GREENS SABZI/MASOOR DAL WITH TINDORA GREENS/கோவைக்கீரை கூட்டு

Whole Masoor dal with Tindora Greens is the unbeatable combo for hot steamed rice/Chapatis/Pooris nourishes and nurture your health with folic acid, iron, high profile protein and other antioxidants.

For more quantity of iron, eat masoor dal with greens. here we present the low-calorie version of dal greens kootu with bursting flavours and tastes with a dash of Desi Ghee.

How to make?

Ingredients:

Ivy gourd greens fresh and young leaves one big bowl.

Masoor dal (Whole) 1/4 cup

Turmeric 1/2 tsp

Castor Oil 3-4 drops

Water 2 cups

Groundnut oil 2 tbsp

Shallots 10 pcs chopped

Curry leaves 15-20 pcs

Green Chilly one or two (optional) halved

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Himalayan pink rock salt 1/2 tsp

Water again 2 cups

Procedure

Pluck the leaves and chop them.

Wash thoroughly with water.

collect them in a bowl and set aside.

Pressure cook the whole masoor dal (thoroughly washed)

adding 2 cups of water, turmeric and castor oil until 3-4 whistles.

Set aside to cool down.

Heat the heavy bottomed vessel or cooker with groundnut oil on medium heat.

Add mustard seeds to crackle.

Once the mustard seeds start crackling, add shallots, green chillies and curry leaves.

Saute until the shallots turn transparent.

Add cumin seeds to fry.

Mash the cooked whole dal and set ready.

Add the chopped tindora greens.

Saute until the volume of the greens reduced without losing its lovely green colour.

Now transfer the mashed dal along with 2 cups of water.

Add salt.

Stir occasionally to infuse the flavours.

Allow cooking until the greens cooked soft.

Ready to serve.

We can serve with hot steamed rice or chapatis.

Tastes best with full of nutrition.

Serves four

Cooking Time 30 minutes

Refer to the video tutorial for the visual procedure.

RAW MANGO RASAM/மாங்காய் இரசம்/कच्चे आम का रसम

 

Raw mango is a wonderful natural remedy to treat gastrointestinal problems during summer days. It instigates the secretions of digestive juice and maintains the proper functioning of the whole digestive system. It treats constipation,  indigestion, acidity, heartburns, morning sickness and nausea of pregnant/  mothers. It promotes liver health. 

It maintains the teeth health.

The presence of Vitamin C, A and E in raw mango triggers the whole immune system, improves vision, and lowers the risk of prostate cancer.

Raw mango rasam in our kongu style is something different and tasty version. we add cooked dal contents to serve as the best accompaniment with hot steamed rice. It can be relished as a starter or You may call it as a mild tangy soup.

How to make this rasam?

First step:

Ingredients:

Any dal like Toor dal or green dal or Masoor dal 1/4 cup

Turmeric 1/4 tsp

Castor oil 1/4 tsp

Water 2 cups

Procedure:

Pressure cook the dal by adding above ingredients until 2 whistles.

Set aside to cool down.

Step Two:

Ingredients:

 Raw mango 1 and semi-ripe mango 1

Procedure:

Select one semi-ripe mango and a green raw mango one.

Peel the skin and shred them.

Transfer to the mixer jar and blend to a smooth paste.

Set aside.

Step Three:

Tempering process:

Ingredients:

Sesame oil 1 tbsp

Mustard seeds 1/4 tsp

Curry leaves 10-15 pcs

Red chillies two slits

Cumin powder 3/4 tsp (roasted)

Pepper powder roasted 1/2 tsp

Grated garlic 1tsp

Rocksalt 3/4 tsp

Coriander greens a fistful

Asafoetida .two pinches.

Mashed dal with two cups of water

Mango paste

Procedure:

Add sesame oil and heat on medium flame.

Temper with mustard seeds  followed by curry leaves and slit red chillies

Sprinkle asafoetida.

Pour the dal contents

Add cumin powder, pepper powder mixture and grated garlic.

Add mango paste and rock salt.

Allow  just-boiling

Garnish with coriander greens.

Switch off the flame.

Ready to serve.

AVAKKAI PICKLE/ஆவக்கா ஊறுகா/RAW MANGI PICKLE

Mango season is thoroughly enjoyed and relished with variety of mango fruits and raw mangoes.  There are more appreciated health benefits on raw mangoes that we didn't learn about. They are very high powerhouse vitamin C. They help in supporting weight loss since they are low in calories and contain less sweetness and good for diabetic people.

They prevent dehydration due to excess sweating during scorching summer days.

They treat stomach disorders like constipation, bloating, chronic dyspepsia, indigestion.

Raw mangoes cleanse the liver and promote the secretion of bile acid.  

Raw mangoes are not only rich in vitamin C but also have a considerable amount of Vitamin A, Calcium and magnesium that promote healthy bowel movements in the digestion process.

The most important message we have to know that raw mangoes are high in niacin content that is responsible for regulating our cholesterol levels.  Niacin boosts up our blood circulation and stays the heart with regular and smooth heartbeats,

Raw mangoes are good for our teeth by preventing tooth decay. and bleeding of the gums. 

The very interesting fact of science that raw mangoes are good for pregnant mothers by providing important nutrients they supply, making the delivery easier and safer.

They are good source of fibres that lower hypertension and regular function of colon.

It is said that eating raw mangoes  is lowering the risk of prostate cancer since they contain beta carotene, 

Raw mangoes contain an antioxidant known as zeaxanthin that is required for optimal vision health.

Are you craving for the best tasty side to the rice for all the forthcoming seasons?

This is the right time to prepare and preserve Raw mango pickle throughout the year. 

Pickling is an ancient preservation technique that our mothers followed. The only unwanted thing is it contains more sodium since they made with some excess salt to preserve its shelf life. Except for the people having high blood pressure, it is a tasty and spicy alternative while consuming their regular food for others. 

How to make this hot and spicy avakkai pickles?

This is a little bit elongated but the time-consuming step is sun-drying the cut-mango chunks for five days.

First step:

Wash the mangoes several times and pat dry thoroughly.

Cut crosswise into two equal halves and remove the nut.

Cut each half into four chunks.

Peel off the thin paper-like part. 

Step Two:

Set the mango chunks to sundry for two hours or pat dry them with a clean dry cloth.

Step three

Mustard seeds 1/4 cup

Fenugreek seeds 1/4 cup

Coldpressed Sesame Oil 250 ml+20 ml

Himalayan Pink rock salt powdered 5tbsps

Red Chilly powder 2.5 tbsp

Asafoetida 1/4 tsp

Dry roast the mustard seeds until crackle.

Dry roast the fenugreek seeds until fine aroma out.

Set aside to cool down.

Grind to a fine powder and set aside..

In a dry mixing bowl, add powdered salt 5 tbsp

Add (Mustard seeds roasted+Fenugreek seeds roasted ) powdered spice mixture 4 tbsp

Add red chilly powder2.5 tbsp

Sprinkle asafoetida 1/4 tsp

Pour Coldpressed Sesame oil 250 ml over the ingredients of mixing bowl.

Give a good mix to combine.

Add 2 tbsp Black channa to the mixture. 

Mix well.

Now add dried mango chunks.

Mix well until mango chunks coated with the mixture.

Pour 20 ml of sesame oil to a dry storage container.

Transfer the mixed mangoes along with the oil mixture to the storage container.

Cover with a clean cotton cloth and put a rubber band around the neck.

Step four:

Set under sunlight daily for five days for 3-4 hours.

It supports the quality of the pickle and shelf life for 3 months and more if we use a dry spoon.

Ready to relish.

It goes very well with any meal.

Video recipe: 

Click the video below and watch for the detailed visual preparation.

RAW MANGO THOKKU/மாங்காய்த் தொக்கு

This is one of the South Indian Pickle varieties using grated vegetables or raw fruits as opposed to regular pickles that are being made with bite-sized chunks of veggies or raw fruits mainly mangoes. The pickle is being prepared mostly in summer. The condiment made using raw mangoes are preserved largely in large quantities in every south Indian kitchen. Our hot Summer doesn't seem complete without indulging in blissful mangoes. More or less we forgot the scorching sunny days while we relish the mangoes. Be it riped mango fruit or be it raw mangoes, we work out them into variety of mango-based dishes. One such delicious mango recipe is Raw mango Thokku that will be seen relishing in every household of India. 

The preparation of Mango Pickle is a traditional one that has its own legacy in every state of India that has been passed to generation to generation from the time immemorial.

Adding on to the list of these versatile raw mango recipes, this thokku is heavenly delicious jam-like consistency having a good balance of sweetness and tanginess .

Let us make it!

Cooking time 20 minutes

Step one:

Ingredients:

Totapuri mangoes 2 pcs.

Procedure:

Wash thoroughly and pat dry the mangoes.

The mangoes maybe half ripen. They have a well-balanced taste of sweetness and tanginess.

Cut the end and shred into fine gratings.

Step Two:

Cold-pressed Sesame Oil 125 ml

Mustard seeds 3/4 tsp

Whole Urad dal 1 Tsp

Curry leaves 101-5 pcs

Red Chilly powder 1 Tsp

Asafoetida  2 pinches

Dry roasted Fenugreek powder 1/4 tsp

Grated mangoes

Himalayan Pink rock salt 1 tsp

Red chilly flakes 1/2 tsp

Jaggery powder  tsp

Procedure:

Heat Sesame oil on low medium heat.

Add mustard seeds.

Once they start crackling, add whole urad dals.

Add curry leaves and reduce the heat to a low level otherwise they will burnt.

Sprinkle 2 pinches of asafoetida and fenugreek powder.

Add red chilly powder.

Saute in oil on low heat.

Add mango shredded and saute them with medium heat.

Add salt and jaggery.

Saute until shredded mango cooked transparent.

Let cooking until the sesame oil oozes out all over the sides of the pan.

Switch off the flame.

Set aside to cool down completely.

Store them in an airtight container.

It will last for more than two weeks while refrigerated.

It tastes divine with Curd meal.

It may be spread over the bread slices or rolled chapati.

MELT IN MOUTH GULABJAMUNS/நாவூறும் குலாப் ஜாமுன்/गुलाब जमुनस

 

Gulab Jamuns are milk solid based sweet, popular in India, Nepal, Pakistan, Maldives, Mauritius, Fiji, South Africa and the Caribbean countries. Gulab jamuns are literally translated as Rose berries, Rose refers to Gulab and berries means purple coloured berries.

It is traditionally made from Khoya that is reducing milk to the consistency of a soft dough. Modern recipes of Gulab jamuns call for dried milk powder instead of khoya. It is often topped with fakes of Pistachios or Almonds with saffrons.

How can we make Lucious Gulab jamuns at home?

• Before we are going to prepare, the important tips and tricks we should go through.
• The dough should be firm and soft but pliable and should not feel dry. If it dry, add little milk to work the dough again to form no crack balls.
• We should heat the ghee or oil or oil+ghee on medium flame till a bit of dough dropped in comes up at once, Then the heat is reduced to the low level. Maintain the low-medium heat, we should deep fry the dough balls.
• We should make sticky sugar syrup.
• Once the syrup is ready.  switch off the flame.
• Once the fried balls take out and collected on a dry plate we have to wait for five seconds and drench all the balls into the sugar syrup.
• We need not reheat it again.
• Allow soaking in sugar syrup for an hour and serve. 

Ingredients:

Semolina 1 tbsp

Water  1 tbsp

Milk powder (Nestle)  one bowl/200 gm

All-purpose flour/Maida 1 tbsp

Baking powder 1/2 tsp

Homemade butter at room temperature one tbsp

Boiled milk at room temperature 3 tbsp

OIl/Ghee to deep fry

Sugar 450 gms

Water 2.5 cups

Cardamoms 4-5 pcs

Saffron one pinch optional

Half lemon

Procedure:

Step one:

Soak Semolina with one tbsp water.

Set aside for 10 minutes

Mix the milk powder, All-purpose flour and baking powder in a dry mixing bowl.

Mix well to combine.

Add butter and mix to crumble.

Transfer the soaked Rava paste to the mixture.

Combine.

Add milk a little by little while kneading.

We have to very careful in adding the milk.

We should add milk until soft pliable dough.

Once we attained soft dough, stop adding the milk.

Keep covered for 10 minutes.

Make grapefruit-like balls and place them on a dry plate.

Step Two:

Heat the vessel containing sugar and water on high flame.

Bring to boil until sticky sugar syrup.

Add cardamoms split to the syrup.

We may opt for saffrons one pinch in this stage.

Squeeze lemon juice and stir to combine.

Switch off the flame and set aside ready.

Step Three:

Heat the oil or ghee or oil+ghee mixture to a deep-fry temperature.

Check the oil temperature by dropping a small bit dough.

If it rises to the top, reduce the heat to low-medium

Lower all the balls one by one carefully in hot oil.

Allow frying until golden brown.

Drain the oil and collect them on a dry plate.

Wait for five seconds only.

Step Four:

Lower the fried balls into the hot sugar syrup.

No need to reheat the syrup with balls again.

Let the balls soaked for one hour.

Transfer some balls in a glass bowl.

Garnish with Almond flakes.

Drizzle with the remaining sugar syrup

Ready to serve hot/cool/room temperature.

Enjoy the Luscious dessert!

 

    

MANGO MOUSSE/மேங்கோ மூஸ்/मानगो मूस

Mangoes are low-calorie fruits.  They are packed with a rich source of vitamins A and C and also they contain high fibre contents, Folate, B6, iron and a little amount of calcium, zinc and vitamin E. They are so refreshing, luscious and most delicious. They are intensely available in the hot summer season. They are a good source of antioxidants and phytochemicals such as Gallotannins and Mangiferin that are highly beneficial for the protection of heart health and reduction of inflammation.

Mangoes have been cultivated in India from Time immemorial, Because of its absolutely divine sweetness with aroma underlined with a subtle tang, they are lovingly known as the King of Fruits across the globe.

This fruit is an indispensable part of every one of our family This fruit is more versatile to make many more delicious desserts. It is a delight to indulge in the ambrosial mango desserts made at home.

If we want to impress our family members during this lockdown period, especially kids, this recipe comes to our rescue.

A light and fluffy mousse to comfort our post-dinner cravings.

 It is so refreshing and cool mousse to beat the heat.

Add caption

We are going to make this yummy dessert using only three ingredients. No eggs! No Gelatin! No agar!

Ingredients:

Condensed milk (Milk Maid) 200 gm

Heavy whipping cream 300 gm

Alphonso mango cubes one bowl

Procedure:

CHOCO MUG CAKE/சாக்லேட் மக் கேக்/चॉकलेट मग केक

This cake has a perfect softness and sponginess texture; single-serving mug cake; very easy to make; we will need only one coffee/Tea mug

to do the whole preparation and cooking process. 

When our Refridgerator is out of eggs, but our sweet tooth is craving for delicious cake especially chocolate cake, this mug cake come in handy.

We can cook this cake just in one minute. The process takes less than 5 minutes to prepare and one minute for cooking. we can relish absolutely delicious choco cake whenever we crave for. Technically we say this cake is eggless, no-bake one. Cutting our prolonged preparation and baking time to just one minute to get a supremely yummy cake. No more heating waves in the kitchen! Hence it is best suited for these hot summer days.

Moreover, This super-fast yummy mug cake pairs with ice cream, and quick-easy dinner meal during family occasions and get-togethers.  

Step  one

Ingredients:

All-purpose flour/Maida 3 tsp full

Sugar powdered 1 tsp full

Cocoa powder 1 tsp full

Baking powder 1/4 tsp full

Boiled milk 4 tsp+ 5 tsp

Melted ghee 1 tsp

Vanilla essence  4-6 drops

Step two

Procedure:

In a dry coffee/Tea mug, add all-purpose flour, powdered sugar, cocoa powder and baking powder.

Mix well using a fork.

Then, add wet ingredients i.e. milk. ghee, vanilla essence.

Mix to combine.

Add some more milk (one tsp by one tsp) to loosen the mixture and blend well until the desired cake batter consistency.

Wipe off the sides of the cup.

Make sure, the batter should be half level of the mug.

Place it on the turntable.

Close door.

Click the microwave option.

Set the one-minute temperature.

Start cooking.

When the oven beeps, Switch off the microwave oven.

Take out the mug carefully.

Place it on a table.

Sprinkle powdered sugar.

Pour the Chocolate syrup to make it moist and rich chocolaty.

Enjoy.

We can cook four to six mugs at a time right in a microwave oven in a jiffy.

 

LADY'S FINGER CURRY/OKRA GRAVY/BHINDI SABZI/வெண்டைக்காய்க்கறி

It is proved that the Lady's finger or Bhindi or Okra or Vendaikkai is powerfully packed with rich dietary fibres, Vitamin A, Beta carotene, Potassium, Magnesium, Iron, Folate, Zinc, Vitamin K and C, Calcium, antioxidants and poly nutrients. The sticky content called slime is the main reason for the people to restrain from using and consuming the healthy veggie. The slime content present in Ladysfinger is good for our health by easing constipation and regulates the bowel function.

Always choosing the baby lady's fingers is the best choice for culinary use. Moreover, it tastes better when compared to the bigger ones. Go for the hairy and bright green veggie. Bhindi or Lady's finger and shallots sauteed together and cooked with the coconut base and the host of spices in an orderly manner to fry. It can be served as a perfect option to pair with hot steamed rice or chapati.

Let's Make Vendaikkai curry//Okra Gravy/Bhindi sabzi

Step one:

Ingredients we need:

Coriander seeds 1.5 tsp

Cumin Seeds 3/4  tsp

Pepper 3/4 Tsp

Groundnut oil 2 tbsp

Fennel seeds 1/2 tsp

Cinnamon sticks one inch 3 pcs

Cloves 3 pcs

Garlic cloves 10 pcs

Shallots chopped 3/4 bowl

Grated ginger 1 tsp

Curry leaves 15-20 pcs

Turmeric 1/2 tsp

Red Chilly Powder 1/2 tsp

Fried Gram 1 tsp

Shredded coconut 3/4 bowl.

Procedure:

Saute all the ingredients in groundnut oil on low-medium heat.

Set aside to cool down.

Step Two:

Lady's Finger vegetables 250 gms

Procedure:

Wash the veggie very well and pat dry.

Cut both the ends. Set aside.

Step three:

Ingredients: 

Water 200 ml

Fried ingredients

Procedure:

Grind the ingredients with water at high speed to a smooth paste.

Set ready.

Step four:

Groundnut Oil 3 tbsp

Fennel seeds 1/2 tsp

Black cardamom 1 pc

Cloves 3 pcs

Cinnamon stick one or two

Bay leaves 2 pcs

Shallots 1/2 bowl

Fried Lady's fingers

Curry leaves 8-10 pcs

Tomato 2 medium-sized chopped into fine pieces.

Turmeric 1/4 tsp

Red Chilly Powder 1/4 tsp

Ground masala paste 

water 200 ml

Coriander greens 3.4 bowl

Rock Salt 3/4 tsp

Procedure:

Heat the pan with Groundnut Oil on medium heat.

Add fennel seeds to fry.

Add black cardamom one pc, Cloves, and cinnamon sticks.

Allow frying for a while.

Add shallots and fry until translucent.

Add turmeric and red chilly powder.

Add the lady's finger and fry until shrunken.

Add chopped tomatoes. Saute for 5 seconds.

Transfer the ground masala and rinsed water 200 ml.

Add rock salt 3/4 tsp.

Allow boiling on medium heat.

Once reached boiling temperature, reduce the heat to a low level.

Let the gravy resting on low heat until the gravy thickens.

Add coriander greens chopped.

Mix to combine.

Refer Video recipe:

Bhindi curry/Vendaikkai curry/Okra gravy is ready to have.

It goes very well with hot steamed rice and chapatis.

URAD DAL CHUTNEY/உளுந்து சட்னி/

                                                            

Urad dal chutney (made with very fresh ingredients) is very flavourful and delicious. It is not surprising why the chutney is wiped off clean to the last bit. Only the reason is such a lip smacking mix of the ingredients. Moreover chutney requires very less effort but with the right flavour note .

Ingredients :

Urad dal (whole or split) 1.5 tbsp

Groundnut oil 1 tsp

Fresh coconut half shredded one bowl.

Green Chilly one (optional)

Rock salt 1/4 tsp

Boiled milk 50 ml

Strained coconut water 25 ml

Asafoetida one pinch (optional)

Step one:

Fry the Urad dal in Groundnut oil on medium flame until golden brown.

Set aside to cool down.

Step Two:

Shred the coconut  and collect in one bowlful

Add all the ingredients above mentioned in a mixer jar and grind to a coarse paste.

Tempering ingredients:

Groundnut oil 1 tsp

Mustard seeds 1/4 tsp

Urad dal 1/2 tsp

Curry leaves 8-10pcs

Water 10ml

Step Three:

Heat the groundnut oil in a tempering pan.

Add mustard seeds to splutter.

Once they start to splutter, add urad dal and curry leaves.

Turn off the heat.

Traansfer the fried ingredients to the chutney along with water 10 ml.

Urad dal chutney is ready to relish with idlis, dosas and hot steamed rice.