Monday, February 23, 2015

Capsicum chutney




Ingredients
  • Capsicum - 2 (finely chopped)
  • Onions - 1 
  • Tomato - 1
  • Coconut - 2 handful
  • Curry leaves - few
  • Green chillies - 7 or adjust
  • Tamarind - very little (I used 1/2 tsp of tamarind paste)
  • Asafoetida - 1/4 tsp
  • Salt to taste
  • Oil as required

Method
  • Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside.
  • Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida & then tomatoes. 
  • Finally add the coconut. Also some salt & tamarind.
  • Cool & grind everything together to smooth chutney.
  • This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida.  

Vendaikai kuzhambu (ladies finger curry)

 


   This is very simple kuzhambu yet delicious. This goes well with plain rice. Also can be served with idly & dosa.

Ingredients
  • Ladies finger - 2 cups
  • Shallots- 10 (chopped)
  • Curry leaves - few
  • Tomatoes - 2 small or 1 big
  • Fenugreek seeds - a pinch
  • Coriander powder - 1 1/2 tbsp
  • Sambhar or chili powder - 1 tbsp
  • Mustard & urad dal - 1 tsp
  • Green & red chillies - 3-4  each
  • Coconut - 2/3 cup
  • Aniseeds - 1 tsp
  • Oil as required
  • Salt to taste

Method
  • Chop the ladies finger & dry roast it to remove stickiness. keep this aside.
  • Head oil to the pan & splutter mustard & urad dal.
  • Add fenugreek seeds, chillies, curry leaves & onions one by one.
  • Fry till it becomes translucent. Add tomatoes. 
  • Add some salt & spice powders. when the tomatoes becomes mashy, add the vegetable & mix well.
  • Now grind coconut & aniseeds. Pour this mixture in the vegetable & mix well. 
  • Add little water if necessary. Cover & cook for few minutes.
  • Remove from flame, when it reaches desire consistency.

Tips for the recipe - Adding sesame oil will give more authentic taste than the refined oil.

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