April 21, 2018

Bottle Gourd & Green Pepper Chutney / Chutney Recipe - 76 / #100chutneys


Today's chutney recipe is prepared using a Bottle gourd and fresh Green pepper corns. Green pepper corns are called Kurumilagu in Tamil and it is nothing but an un-ripened form of Black pepper. It is milder than the black ones and also have a refreshing flavour. This is commonly used for preparing pickles and it is good for digestion. Using this amazing ingredient, prepared a delicious chutney to serve with Idly or Dosa. Adjust the quantity of green pepper corns according to the taste bud.

Ingredients :

2 Tsp Oil
1 Tbsp Urad dal
1 1/2 Tbsp Green pepper corns, fresh
1/4 Cup Bottle gourd / Lauki, finely chopped
2 Tomatoes, finely chopped
2 - 3 Garlic pods
Few Mint leaves
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1 Dry red chilli
A sprig of Curry leaf

Method :

Heat oil in a pan and add urad dal.

Fry and add green pepper corns followed by garlic pods, lauki, tomatoes and mint leaves.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and curry leaf.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


April 20, 2018

Cabbage & Tender Tamarind Leaves Chutney / Chutney Recipe - 75 / #100chutneys


Here comes another interesting chutney using Tender Tamarind leaves. The chopped cabbage are sautéed along with a tender tamarind leaves and other ingredients are further made into a fine paste to gives a tangy and tasty chutney. This chutney goes well with Rice, Idly or Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil
1 Cup Cabbage, finely chopped
1/2 Cup Tender tamarind leaves
2 - 3 Green chillies, chopped
2 Tbsp Coconut, grated
Salt to taste

Method :

Heat oil in a pan and add the chopped cabbage followed by green chilies, grated coconut and tender tamarind leaves.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice, Idly or Dosa. 

April 19, 2018

Guava & Coconut Chutney / Chutney Recipe - 74 / #100chutneys


If you are looking for a delicious twist to the regular coconut chutney, then here it is ! The addition of guava gives a mild sweet and refreshing taste to the chutney and pairs perfectly with Idly or Dosa. This is a brilliant way to include fruit in our regular cooking if you have picky eater at home. Adjust the quantity of chilli according to family's preferences.

Ingredients :

1 Tsp Oil
1 Tbsp Chana dal
1/2 Cup Guava, finely chopped
2 - 3 Green chillies, chopped
1/4 Cup Coconut, grated
Few Coriander leaves
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
A sprig of Curry leaves

Method :

Heat oil in a pan and add chana dal.

Fry and add the chopped green chillies followed by the grated coconut and coriander leaves.

Saute it for a minute and cool it.

Grind into a fine paste along with the chopped guava, salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaves.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Curd rice or Dosa. 


April 18, 2018

Raw Banana Peel & Tomato Chutney / Chutney Recipe - 73 / #100chutneys


This delicious chutney is prepared using the peel of Raw Banana and Tomato along with chana dal, coconut and red chilli. This chutney goes perfectly with Plain rice, Idly or Dosa. Adjust the quantity of red chilli according to taste bud or family's preferences.

Ingredients :

2 Tsp Oil
1 1/2 Tbsp Chana dal
1 Big Raw Banana Peel, chopped
2 Tomatoes, Finely chopped
2 - 3 Dry red chillies
2 Tbsp Coconut, grated
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
1 Dry red chilli
A sprig of curry leaf

Method :

Heat oil in a pan and add chana dal.

Fry and add the dry red chillies followed by raw banana peel, tomatoes and the grated coconut.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and curry leaf.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Rice, Idly or Dosa.


April 17, 2018

Brinjal & Capsicum Chutney / Chutney Recipe - 72 / #100chutneys


Brinjal & Capsicum chutney is a healthy and tasty chutney which goes well with Idly or Dosa. The veggies are sautéed along with the other ingredients and ground into a fine paste is further enhanced with the tadka. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil
1/2 Tsp Cumin seeds / Jeera
1 Cup Brinjal, finely chopped
1 Big Capsicum, finely chopped
1 Tbsp Coconut, grated
2 - 3 Dry red chillies
Small piece of Tamarind
Salt to taste

For Tadka :

1 Tsp Oil
1/2 tsp Mustard seeds
1/2 Tsp Urad dal
1 Dry red chilli
A sprig of curry leaf
A pinch of Hing powder

Method :

Heat oil in a pan and add cumin seeds followed by dry red chillies.

Add the chopped brinjal along with the chopped capsicum, grated coconut and tamarind.

Saute and cook well.

Cool the ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli, a sprig of curry leaf and a pinch of hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


April 16, 2018

Onion & Mango Chutney / Chutney Recipe - 71 / #100chutneys


Onion & Mango Chutney is an easy and tasty chutney which can be prepared with a very minimal ingredients. All the ingredients are sautéed and ground into a fine paste is further enhanced with a tadka pairs perfectly with Idly or Dosa. Adjust the quantity of green chilli according to taste bud.


Ingredients :

2 Tsp Oil 
1 Cup Onion, finely chopped 
1/4 Cup Raw Mango, Finely chopped 
2 - 3 Green chillies ( According to taste bud ) 
Few Coriander leaves 
Salt to taste 

For Thalimpu :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
1/2 Tsp Urad dal
1 Tbsp Green chillies, sliced or chopped 
1 Sprig Curry leaf
A pinch of Hing powder 

Method :

Heat oil in a pan and add the finely chopped onions followed by green chillies, mango and coriander leaves.

Saute it together for 3 - 4 minutes and remove from the flame.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by green chilly, curry leaf and hing powder.

Fry and add tadka to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa. 


April 15, 2018

Ash Gourd & Horsegram Chutney / Chutney recipe - 70 / #100chutneys


Ash gourd and Horse gram is a healthy and tasty chutney which goes with hot plain rice, Rasam rice or Curd rice. Adjust the quantity of red chilli according to taste bud or family's preferences.

Ingredients :

2 Tsp Oil 
2 Tbsp Horsegram / Kollu 
1/4 Cup Onion, finely chopped 
1/2 Cup Ash gourd, finely chopped 
Small piece of Ginger 
2 - 3 Dry red chillies 
Salt to taste 

Method :

Heat oil in a pan and add fry horse gram.

Add the chopped onions followed by dry red chillies and ginger.

Saute well and add the chopped ash gourd.

Cook, cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Idly or Dosa.



April 14, 2018

Turkey Berry & Mint Chutney / Sundakkai & Pudhina Chutney / Chutney Recipe - 69 / #100chutneys


Turkey berry which is also known as sundakkai in Tamil is commonly in Kuzhambu and Kootu. Using it prepared a delicious and healthy chutney along with the mint leaves and coconut. This chutney goes well with plain rice and curd rice. Adjust the quantity of chilli according to taste bud or family's preferences.

Ingredients :

1 Tbsp Oil 
2 Tbsp Chana dal 
2 Tbsp Groundnuts 
25 Turkey Berries / Sundakkai, chopped
1/2 Cup Mint leaves 
5 Green chillies 
1 Tsp Tamarind extract
4 Tbsp Coconut, grated 
Salt to taste 
2 Tbsp Onion, finely chopped 

Method :

Heat oil in a pan and add chana dal followed by groundnuts and green chillies.  

Add the chopped turkey berries to the pan along with mint leaves, the grated coconut and tamarind extract. 

Cook, cool and grind into a fine paste by adding salt and water. 

Transfer it to a bowl, add the chopped onions and serve. 


Serving Options :

Serve with plain Rice or Curd rice. 




April 13, 2018

Manathakkali Leaves & Green Pepper Chutney / Black Night Shades Leaves & Green Pepper Chutney / Chutney Recipe - 68 / #100chutneys


This unique combination of chutney using Black night shade leaves and fresh green pepper gives a flavourful, refreshing and spicy chutney which pairs perfectly with curd rice. Black night shade leaves are called Manathakkali keerai in Tamil which is an excellent home remedy for stomach related problems and mouth ulcer. Chewing few of these leaves give a great relief from mouth ulcer. These leaves are popularly used  in a Saru which is prepared using coconut and onion. The addition of green pepper gives a spicy taste and also gives a refreshing flavour to the chutney. The spicy taste is balanced by the addition of raw mangoes and coconut. This can also be served with Dosa. Adjust the quantity of raw mango according to the sour taste of it.


Ingredients :

2 Tsp Oil 
1/2 Tsp Cumin seeds / Jeera 
1/2 Cup Black Night Shades Leaves / Manathakali Keerai
4 Tbsp Fresh Green Pepper 
5 Garlic pods
1/2 Cup Coconut, grated 
4 - 5 Tbsp Mango, finely chopped ( Adjust according to the sour taste of Mango ) 
Salt to taste 

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods.

Saute and add green pepper followed by the grated coconut, mango and black night shades leaves.

Cook, cool and grind into a fine paste by adding salt and water.

Transfer the prepared chutney to a bowl and serve.


Serving Options :

Serve with Curd rice.



April 12, 2018

Mango Ginger & Brahmi Leaves / Maa Inji & Vallarai Keerai Chutney / Chutney Recipe - 67 / #100chutneys


Brahmi leaves which is also popularly known as Vallarai keerai in Tamil Nadu have huge health benefits and offlate, the usage of these leaves have been increased in many families. Since I don't get such types of leaves near my place, my mom brought few medicinal herbs from Chennai. Yes ! You guessed it right :) Many more interesting and healthy chutney were going to get posted in the upcoming series. Brahmi leaves are considered as Natural Brain Tonic. It helps to increase mental clarity and focus. Apart from these, it is used to regulate blood circulation, regulate smooth functioning of lungs and kidney, relieves stress and tension, cures hyper activity disorders and many more. Using these amazing leaves , I have prepared a tasty chutney along with Mango ginger and two varieties of dal. Mango ginger is called as Maa Inji in Tamil and Aam Haldi in Hindi. It looks like ginger but tastes like Mango. Mango ginger also have lots of medicinal benefits like relieving digestion problem, curing cough and cold, relieves inflammation etc. Using both the medicinal ingredients, prepared a delicious chutney to serve with a plain rice, Idly or Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil ( I have used Gingelly oil )
2 Tbsp Chana dal
1 Tbsp Urad dal
2 Garlic pods
1 1/2 Cups Vallarai Keerai / Brahmi leaves, chopped
1/4 Cup Mango Ginger /Maa Inji, finely chopped
3 Dry red chillies ( Adjust according to taste bud )
Salt to taste

Method :

Heat oil in a pan and add chana dal followed by urad dal, garlic pods and dry red chillies.

Fry and add the chopped mango - ginger followed by the chopped brahmi leaves.

Saute until the leaves get cooked.

Cool and grind into fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice, Idly or Dosa.





April 11, 2018

Masoor Dal & Turnip Chutney / Chutney Recipe - 66 / #100chutneys


Turnip is a root vegetable which is high in Vitamin C and commonly used in regular cooking along with its greens ( Leafy part ). This vegetable is popularly used in Sambhar, Curry and Kurma. Using this healthy veggie, prepared a protein rich chutney along with Masoor dal. This chutney goes well with a plain hot rice and also can be serve with Curd rice or Rasam rice. Adjust the quantity of red chilli according to taste bud.

Ingredients :

2 Tsp Oil 
1/2 Cup Masoor dal 
4 Dry red chillies 
1 Tsp Cumin seeds / Jeera 
4 Garlic pods 
1/2 Cup Turnip, finely chopped 
Salt to taste 

Method :

Dry roast masoor dal and keep aside.

Heat oil in a pan and add cumin seeds followed by dry red chillies, garlic pods and the finely chopped turnips. Saute and cook well.

Cool the ingredients and grind into a semi coarse or fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with plain Rice, Curdr rice or Rasam rice.



April 10, 2018

Horsegram & Walnut Chutney / Chutney Recipe - 65 / #100chutneys


My today's chutney recipe is using Horse gram and Walnut which pairs perfectly with Idly or Dosa. This chutney is a healthy chutney as no oil is included except the tadka part which is also optional. The tomatoes are boiled along with cumin seeds and dry red chillies is further blended along with the roasted horsegram and walnuts to give a tasty and nutritious chutney. Adjust the quantity of dry red chilly according to taste bud or family's preferences. 

Ingredients :

2 Tomatoes, cut into halves 
6 Dry red chillies 
1/2 Tsp Cumin seeds 
1/4 Cup Horsegram 
4 - 5 Walnuts 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
A sprig of Curry leaf
A pinch of Hing powder 

Method :

Boil tomatoes, cumin and dry red chillies in a bowl of water. 

Cool and peel the skin of tomatoes. Keep aside. 

Dry roast horse gram along with walnuts and grind into fine powder. 

Now add the boiled and peeled tomatoes along with dry red chillies and cumin seeds. 

Grind into a fine paste along with salt. ( Add the tomatoes boiled water for grinding if necessary ). 

Transfer the prepared chutney to a bowl. 

For tadka, heat oil in a small pan and add mustard seeds. 

Once it starts spluttering, add a sprig of curry leaf followed by a pinch of hing powder.

Fry and add it to the prepared chutney.

Serve.  


Serving Options :

Serve with Idly or Dosa. 


April 9, 2018

Field Beans & Mint Chutney / Chutney Recipe - 64 / #100chutneys


This delicious and flavourful chutney is prepared using fresh field beans and mint leaves. Field beans are popularly known as Pachai mochai in Tamilnadu and Averekalu in Karnataka. This chutney pairs perfectly with plain hot rice and also can be served with Dosa. Adjust the quantity of green chilli according to taste bud. Adjust the quantity of raw mango according to the sour taste of the mango.

Ingredients :

1 Tbsp Oil
1/2 Tsp Cumin seeds
1 Tbsp Chana dal
2 Tbsp Groundnuts
3 - 4 Green chillies
1 Onion, finely chopped
1/2 Cup Fresh Field Beans
1/2 Cup Mint leaves
2 - 3 Tbsp Raw Mango, grated ( Adjust according to sour taste of the mango )
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
2 Tsp Groundnuts 
A pinch of Hing powder 

Method :

Heat oil in a pan and add cumin seeds followed by chana dal and groundnuts.

Fry and add green chillies followed by the chopped onion, fresh field beans, mint leaves and the grated mango.

Saute it for a minute and add 1/4 cup of water.

Cook until the beans are cooked, cool and grind into fine paste or semi coarse by adding salt and water.

Transfer the prepared chutney into a bowl.

For tadka, heat oil in a small pan and add mustard seeds.

Once it start spluttering, add groundnuts followed by a pinch of hing powder and a sprig of curry leaf.

Fry and add it to the chutney.

Serve.


Serving Options :

Serve with Rice or Dosa.




Monday Chit Chat With a HomeChef - Prem Kumar


There is a saying that the way to a man's heart is through his stomach, but when a man can cook delicious food I think the family must be really lucky :) I am really proud and happy to introduce my today's guest PREM KUMAR who is a big foodie and also who love to cook for his family & friends.  I am sure that by reading his chit chat everyone can understand the passion he has on food. Not only cooking, he also shares his other passion which also seem to be really interesting. I got to know this person through a foodie group and really amazed with his culinary skills. I always admire the way he encourage and motivate other foodies through his comments.

Thank you so much Prem for being my today's special guest and it is my pleasure to have your chit chat on my space.. Now over to Prem !

Priya : Love to hear few words about you and your passion. Who is your greatest support ?

Prem : I'm working as a business analyst in Coimbatore. My passion is cooking, photography, pet lover, bike racing and travelling. My sister is my greatest support.

Priya : Your favourite chef, favourite cookery show and favourite cookbook.

Prem : My favourite chef is my grandma. I never missed Chef Dhamu sir's cookery show. I had never reared any cookbooks but I am following two food blogs @priya's menu and @cooking at Mayflower.

Priya : Can you share us about your first cooking experience and the recipe which you tried first ?

Prem : Sure. My first cooking experience is the most funniest one. In my school days, I tried to cook rice for the first time but it turned out into pongal.

Priya : Please share some kitchen tips or secrets of yours..

Prem : Use Greek yogurt instead of fresh cream to get a soft and smoother texture. If you forgot to soak chickpeas earlier, soak it for just 1 hour in boiling water and it will be ready to cook.

Priya : When your house filled with sudden guests... What would be your quick menu ?

Prem : My quick menu will contain Kesari, Bajji, Variety dosa's and a tomato gravy.

Priya :  What is your family's most favourite recipe which you cook ?

Prem : I always love to cook non-vegetarian foods. Most favourite among them are Chettinad mutton gravy, Country chicken pepper fry and Capsicum omelette.

Priya : What do you like in my blog and please share your suggestions to improve mine.

Prem : I am impressed with your innovation in each and every dish. For example, your on going 100 types of chutney varieties. Rather than suggesting I request you to come up with more and more innovative recipes.

                                  Pepper Chicken 


Ingredients:

Chicken -1/2 kg
Onion -1
Oil-4 tablespoon 
Cinnamon -2
Clove -2
Cumin seeds-1 teaspoon 
Turmeric powder -1 teaspoon 
Chilli powder -1 tablespoon 
Garam masala -1/2 tablespoon 
Pepper -2 tablespoon 
Salt -as per your need 

⚪Clean the chicken. 

⚪Add little amount of salt and turmeric powder and mix well.

⚪Add sufficient amount of water to the marinated chicken and leave to boil till the chicken is half cooked.

⚪Heat a frying pan.add 4 tablespoons of oil.add 2 cinnamon and cloves,1 teaspoon cumin seeds,few curry leaves.

⚪Add 1 finely chopped onion and fry till it turns to golden brown.

⚪Add boiled chicken,1 tablespoon chilli powder, 1/2 tablespoon garam masala, 2 tablespoon pepper,salt as per your requirement and mix it well.

⚪Cook for few minutes and your pepper chicken is ready.

Note : Add pepper according to your taste 


Oh wow ! Thanks a lot Prem for your appreciation. I am overwhelmed. I will try for sure to post many more 100 series. I loved your chit chat and I hope the same from my readers too. Your pepper chicken sounds super delicious and tempting. Will try this soon. Thanks again for sharing your recipe with us. All the very best for your bright future and may all your dream comes true :)

Friends, Stay tuned till next Monday to meet another interesting Home chef who is also going to share a yummy dish with us. Have a great week ahead !

If you are interested to participate in my Chit Chat event, please do drop a mail at priyasmenu@gmail.com

                                         

























April 8, 2018

Radish & Brinjal Chutney / Chutney recipe - 63 / #100chutneys


The chopped brinjals and radish are sautéed along with other ingredients and made into fine paste to give a flavourful and taste chutney. This chutney pairs perfectly with hot plain rice. Adjust the quantity of chilli according to taste bud.

Ingredients :

1 Tbsp Oil 
2 Brinjals, finely chopped 
1 Radish, finely chopped 
1/2 Tsp Cumin seeds
1 Tbsp Urad dal 
3 Garlic pods
1 Tsp Coriander seeds 
2  - 3 Dry red chilies 
Few Coriander leaves 
Small Tamarind piece
Salt to taste 

Method :

Heat oil in a pan and add urad dal followed by cumin and garlic pods.

Add coriander seeds and dry red chillies to the pan.

Fry and the chopped brinjals followed by radish, coriander leaves and tamarind piece.

Add little water and cook it for 5 minutes in a low flame.

Cool the cooked ingredients and grind into fine paste by adding salt and water.

Transfer into a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by dry red chilli.

Fry and add it to the prepared chutney.


Serving Options :

Serve with Rice.




April 7, 2018

Ridge Gourd & Methi Leaves Chutney / Chutney Recipe - 62 / #100chutneys


Today's Ridge Gourd & Methi Leaves is a flavourful and healthy chutney which goes well with plain Rice. The quantity of methi leaves given in the recipe gives a very mild bitter taste so include according to the taste bud. Adjust the quantity of red chilli according to family's preferences.

Ingredients :

1 Tbsp Oil
1 Tbsp Urad dal 
1 Tbsp Ground nuts 
1 Cup Ridge Gourd, finely chopped 
1/4 Cup Methi leaves 
1/4 Cup Coriander leaves 
1/4 Cup Curry leaves 
Small piece of Ginger 
3 - 4 Dry red chillies ( Adjust according to taste bud ) 
1 Tbsp Tamarind extract 
Salt to taste 

Method :

Heat oil in a pan and add urad dal followed by groundnuts.

Fry and add ginger piece followed by ridge gourd pieces.

Saute for a minute and add the remaining ingredients except salt.

Cook, cool and grind the sautéed ingredients into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice. 


April 6, 2018

Pumpkin & Tender Tamarind Leaves Chutney / Chutney Recipe - 61 / #100chutneys


Here comes another interesting and healthy chutney using Tender tamarind leaves and Yellow pumpkin. All the ingredients are sautéed in an oil, cooked and ground into fine paste to give a delicious and tasty chutney. This chutney pairs perfectly with Idly, Dosa and Rice. 


Ingredients :

2 Tsp Oil 
1 Tbsp Urad dal 
1 Cup Pumpkin, Finely chopped 
1 Onion, Finely chopped 
2 - 3 Green chillies, chopped 
1 Cup Tender Tamarind leaves 
Salt to taste 

Method :

Heat oil in a pan and add urad dal. 

Fry and add green chillies followed by the chopped onion.

Saute and add the pumpkin pieces and cook. 

Add tender tamarind leaves and cook it again for a minute. 

Cool and grind into a fine paste by adding salt and water. 

Transfer it to a bow and serve. 


Serving Options :

Serve with Idly, Dosa and Rice. 






April 5, 2018

Tender Tamarind Leaves & Capsicum Chutney / Chinta Chiguru & Bell Pepper Chutney / Chutney Recipe - 60 / #100chutneys


Today's chutney is prepared using Chinta Chiguru and Capsicum. Chinta Chiguru is nothing but a Tender Tamarind leaves in English and Pulian Thazhai in Tamil. The mild sour taste from the leaves gives a fresh and delicious taste to the chutney. This chutney pairs perfectly with plain Rice, Idly and Dosa. Adjust the quantity of green chilli according to taste bud.


Check out my Chinta Chiguru Pulihora prepared using fresh tender tamarind leaves...

Chinta Chiguru Pulihora 

Ingredients :

2 Tsp Oil 
1 Tbsp Urad dal 
1 Capsicum / Bell Pepper, chopped 
2 Tbsp Coconut, grated 
1 Cup Tender Tamarind leaves / Chinta Chiguru leaves / Pulian Thazhai  
2 - 3 Green chillies ( Adjust according to taste bud ) 
Salt to taste 

Thalimpu / Tadka - Optional.

Method :

Heat oil in a pan and add urad dal.

Fry it for half a minute and add green chillies followed coconut and capsicum.

Saute it for a minute and add tender tamarind leaves.

Saute until the leaves get cooked and remove from the flame.

Cool the ingredients and grind into little coarsely or fine paste by adding the required quantity of salt.

Transfer it to bowl and serve.

Thalimpu / Tadka is optional.


Serving Options :

Serve with Idly, Dosa and Rice. 
Related Posts Plugin for WordPress, Blogger...