coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosaThis coriander chutney tamilnadu style is not at all a fancy recipe to learn it specially all from scratch. It’s such a simple side dish that is done at our home almost frequently in a weekly basis. It’s an excellent side dish for both idli and dosa. We are not doing any cooking thing to these farm fresh coriander leaves.I think many people also sauté the whole process and then add little tamarind also and do this chutney. coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosaThis coriander chutney tamilnadu style is my way of doing which my patti even my mother and mil always do. The brilliant green colour of these greens are loaded with vitamins and minerals especially vitamins A and C are prominent. The tender stems just below the leafy part also can be thrown into this chutney and it tastes good only. Adding fresh coconut gives a wonderful rounded combination to this chutney. I love this type of chutney because of its fresh leafy aroma and its natural flavour is really excellent. Its an excellent tasty healthy chutney to try as a side dish for idli or dosa.

 

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa

INGREDIENTS:

Coriander leaves – (one hand full tightly packed)
Grated coconut – 5 tbsp
Salt to taste
Green-chillies – 2
Ginger – a small piece
Roasted full gram dal – 2-3 tbsp

Tadka:

Oil – 1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Some curry leaves

 

METHOD:

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosacoriander chutney tamilnadu style /fresh kothamalli chutney for idli dosacoriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa1.Clean and wash coriander with leaves part and keep ready.
2.Put every ingredients given in the list with needed salt,add needed water and grind to a smooth paste.
3.Take out in a serving dish.

coriander chutney tamilnadu style /fresh kothamalli chutney for idli dosacoriander chutney tamilnadu style /fresh kothamalli chutney for idli dosa4.Now keep kadai with oil,add mustard urad dal and curry leaves,when mustard splutters and urad dal become golden pour it over the chutney mix and serve with idli or dosa.

 

sarkara varatti upperi / jaggery coated banana chips

snacks,sweet

SouthIndian

10

sarkara varatti upperi / jaggery coated banana chips

Ingredients

  • Nendran(raw) /Kerala raw banana - 1 cup(chopped into irregular cubes)
  • Jaggery - 1/2 cup(powdered)
  • Oil to fry
    Powders to add:
  • Jeera powder/seeragam - 11/2 tsp
  • Dry ginger powder/sukku powder - 3/4-1 tbsp
  • Cardamom powder/elakkai thool - 3/4 tsp
  • Rice flour/arisi maavu - 5 tbsp
  • Sugar powder - 1 tbsp

Instructions

  1. Peel the skin of the banana’s and slit it into half then into this cubes and simultaneously heat a kadai with oil when it heat up fully bring it to low and add the chopped pieces in batches.
  2. fry them in low flame only so that insides are also cooked and evenly browned.
  3. Take out in a tissue and let it cool completely.
  4. Put a kadai on flame slightly heat up the rice flour and take away in a plate and keep ready.
  5. Take jaggery in a kadai with little water enough to immerse jaggery, let it boil and when it dissolves completely strain it and again tranfer to a heavy bottomed pan and bring it to single thread consistency.
  6. Immediately switch off the stove and add the fried chips to the syrup stir up quickly then add ginger, cumin and cardamom powder to it and mix well.
  7. Then add the sugar powder and stir.
  8. Lastly add the rice flour to coat the chips and that’s it.
  9. Store in airtight container and enjoy.

Adding sugar powder is optional. After the string consistency add the chips quickly and stir and then the powders. The chips have to be fried very patiently in low flame otherwise it will be browned from outside and under cooked from inside. If we over cook the chips also the taste will be different. Add rice flour as needed till all the chips are coated well. You can even fry in coconut oil if you wish.

 

check for more sidedish chutneys:

side dish recipes for idli and dosa /easy chutney/sambar

chilli and garlic chutney /poondu chutney without coconut for idli dosa

tomato mint chutney recipe (thakkali puthina )

make radish chutney for idli and dosa

 

 

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