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Corrinader chutney

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This is Tapthi's favorite side dish for idli or dosa and she calls this the green chutney. This can be made with Mint/Coriander leaves/Curry leaves or even by combining all 3. Here I have used just Coriander leaves.

Ingredients
Oil
Mustard Seeds - little
Urad Dhal - little
Asafoetida - little
Onion - 1 big (Finely copped)
Tomato - 1 big (finely chopped)
Ginger - 1 inch piece (peeled and sliced)
Garlic - 2 pods (sliced)
Green Chili - 2
Red Chili - 3
Shredded Coconut - 3 tablespoon.
Tamarind - little piece
Coriander leaves - 1 bunch.

Method
In a pan add oil, and when it gets hot add mustard seeds, urad dhal and asafoetida. Fry for a minute and then add chopped onions and tomatoes. Cook until onions are soft. Then add ginger, garlic, green chili and red chili and fry for a few more minutes. To this add the shredded coconut, salt and tamarind. Fry until coconut turns a little brown. Finally add the coriander leaves and fry for a minute and then remove from the fire and let it cool.



Grid this mixture to a chutney consistency and serve with Idli, Dosa or Chapathi.



Raw Banana fry tastes more like a non vegetarian dish and is a great ac-compliment for curd rice. I love this fry because it is so easy to make at the same time extremely delicious.

Ingredients
Raw Banana - 1 (Peeled and thinly sliced)
Chili Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
Salt

For seasoning
Fennel seeds - 1 teaspoon
Urad dhal - little
whole black pepper - little
Curry leaves
Garlic - 2 (crushed)

Method
Mix the sliced raw banana with chili powder, coriander powder, turmeric powder, salt and a little water. The raw banana should be well coated with the masalas.

In a pan add add oil and when it is hot add fennel seeds, urad dhal and whole black pepper. To this add curry leaves and crushed garlic. Fry for about a minute and then add the marinated raw banana and fry well for about 10 to 15 minutes until the banana is completely cooked. Garnish with coriander leaves and serve with yogurt rice.



This is the same recipe that I posted in Chettinad Fish Curry
but using Smelt Fish (Nethili Meen). This fish curry should be made a little thicker than the regular fish curry for a better taste.

Ingredients
Nethili Meen (Smelt) - 15 - 20. (With head removed)
Red Onion - 1 small (finely chopped)
Plum Tomatoes - 2 (Finely Chopped)
Garlic Pods - 15 (Thinly Sliced)
Green Chili - 4 (Slit them into 2 halves)
Tamarind - 1 lemon sized ball (Soak in water for 1/2 hr and then extract the juice)
Chili Powder - 1 teaspoon (or more as per taste)
Coriander Powder - 2 teaspoon
Turmeric Powder - little
Salt

Seasoning
Oil - 1 tablespoon
Mustard seeds - little
Urad dhal - little
Methi seeds - little
Curry leaves

Method

Marinate the fish with some chili powder, turmeric powder and salt for about 1/2 hr.



In a pan add oil and when it is hot add the seasoning (mustard seeds, urad dhal, methi seeds and curry leaves). To this add the chopped onions and tomatoes and fry until the onions are soft and then add the garlic, green chili and saute for a few minutes. (The garlic should not turn too soft).

In another vessel add a cup of tamarind extract, 1 cup of water, chili powder, coriander powder, turmeric powder, salt and mix well.

Add this mixture to the sauteed onions and let it boil for about 15 minutes.

To this curry now add the marinated fish and cover the pan for about 5-7 minutes.

The oil should be floating on top of the curry when you open the lid. The curry is now ready to be served.