Kadambam Chutney

Kadambam in Tamil means mixture of things.   This Kadamba Chutney Recipe is a unique mouthwatering recipe that is made from fresh coriander leaves, Mint Leaves, , Raw Mango, Lemon, Ginger , Coconut and dals. This kadambam chutney is highly nutritious, easy to make and tastes superb. This simple and easy chutney variety that goes well with Rice, idli , dosa,  and upma.

Preparation Time: 10 mints | Cooking time: 5 mints | Serves: 4nos.

Ingredients:

Chopped Coriander Leaves     2 Tablespoon

Curry Leaves                         Few

Chopped Mint Leaves             2 Tablespoon

Fresh Coconut                       ½ cup

Grated Fresh Raw Mango        2 Tablespoon

Grated Ginger                        2 Tablespoon

Grated Amala /Gooseberry     1 nos.

Chopped Green Chillies          2-3 nos.

Urdh dal                               2 Tablespoon

Tamarind                              ½ inch piece

Lemon Juice                          1 Teaspoon

Oil                                        2 Tablespoons.

Salt                                      To Taste

To Temper :

 Coconut Oil                         1 tablespoons

Mustard –                            1 Teaspoon

Urad dal                              1 Tablespoon

Red Chili                              1 n0.

 Curry Leaves                       few

Hing powder                        ½ Teaspoon.

Method:

• Heat the kadai with 2 tablespoon of oil. Add the urad dal, sauate for a minute.
• Now add curry leaves, grated ginger, Amala, Grated mango,Green chillies and mint leaves. Sauté till the dal turns golden.
• Now add a coriander leaves, fresh Coconut,  and Tamarind, fry for a minute.
• Allow it to cool down. Then add it to the blender along with salt.
• Grind it to a smooth paste by adding required water. Add Lemon juice and mix it well. Now Chutney is ready.
• Actually I forgot to add tempering to the Chutney.
• Heat Coconut oil in kadai and add the mustard seeds. When they pop, add the red chili, curry leaves, urad dal, and Hing.
• When the dal turns a golden brown, switch off the stove.
• Add it to the Chutney.
• Serve with Rice, Dosa, and Idlis.

Notes:

• Adjust the spice according to your taste.
• You can skip coconut .

Vazhakkai Thoran/ Mezhukkupuratti /Sautéed Banana

Vazhakkai/ Green Banana/ Kaya is rich in Potassium, vitamins and dietary fibers which are great for diabetic patients.

Kaya Mezhukkupuratti is one of menu items in Sadya. Mezhukkupuratti is yet another wonderful Kerala dish.

Hope you will enjoy this tasty and nutritious Vazhakkai Thoran, a variety side dish to serve with rice.

Preparation Time:    10 Minutes

Cooking Time    :     15 Minutes

Recipe Category:      Kerala

Serves              :     4

Ingredients for Vazhakkai Thoran:

Vazhakkai/ Kaya/ Raw Banana      4 nos.

Coconut Oil                                 2 Tablespoon

Salt                                            To Taste

Grated Ginger                             1 Tablespoon

Black Pepper Powder                   ¼ Teaspoon

To Be Grind

Grated Coconut                           ¾ Cup

Green Chillies                             2 Nos

Cumin Seeds                              ½ Teaspoon

Red Chili Powder                         ¼ Teaspoon

Turmeric Powder                         ¼ Teaspoon

For Seasoning:

Coconut Oil                                 2 Teaspoon

Mustard Seeds                            ½ Teaspoon

Cumin seeds                               ¼ Teaspoon

Hing                                           ½ Teaspoon.

Broken Red chillies                       2 Nos

Curry Leaves                               Few

Method:

• Wash , Remove the skin and cut the banana into small pieces.
• In a blender  put the all above Grinding ingredients and Grind Coarsely. Keep aside.
• Heat oil in a pan add mustard seeds, Jeera, curry leaves, Ginger and Hing and fry it for few seconds.
• Now add the ground Coconut Paste and add a pinch of salt. Reduce the stove heat to simmer.   Fry the paste till raw smells goes away.
• Now Add the chopped banana , Black pepper powder , 2 Tablespoon of Coconut oil and Salt  into the pan. Stir well.  Cover the pan and cook it.
• Cover the Pan and cook it for 3 to 4 minutes ,stir occasionally. Then open and stir well. When all of the water is absorbed, lower the flame and add curry leaves.
• Dry out any moisture left and the Mezhukkupuratti is ready to be served with
• Hot Rice.

Enjoy!!.

Varagarisi Pongal-Kodo Millet Ven Pongal

Kodo millet was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India, and an important crop in the Deccan plateau. It is cultivated mainly in Gujarat, Karnataka and parts of Tamil Nadu.

This month is Margazhi Festival Month. So, I wanted to post healthy (millet) Pongal recipes. Today I used Kodo Millet/ Varagarisi in my recipe. There is not much difference between rice Pongal and this Pongal.

Here is how to make Millet Pongal Recipe.

 Preparation Time       5 Minutes

Soak Time                  1 Hour

Course                        Breakfast

 Cuisine                      South Indian

Cook Time                  20 minutes

 Servings                    4 people

Ingredients:

Varagarisi / Kudo Millet          1 cup

Moong Dal                            ½ cup

Water                                     2 ½ cup

Milk                                      ½ cup

Finely chopped Green chillies     1 Teaspoon

Salt                                        To Taste

For the seasoning

   Ghee –                               2 Tablespoon

  Cumin seeds/jeera –            1 Teaspoon

  Whole black pepper–            1 Teaspoon

   Grated Ginger                     1 Tablespoon

   Cashew nuts                       1 Tablespoon

  Curry leaves –                      a sprig

Method

• Wash Millet and Moong Dal well. Soak for 1 hour.
• Add water, milk , and salt in the pressure cooker and pressure cook till done.
• Remove the pressure cooker from heat and let the pressure release.
• Slightly mash the Pongal with the back of a ladle until it is slightly mushy and creamy.
• Heat Ghee in a hot pan, Once the ghee is hot, add cumin seeds, curry leaves, green chili and peppercorns and let them crackle for a few seconds.
• Add cashew nuts and fry until they are slightly browned.
• Pour the tempering over the Pongal.
• Mix and simmer for a minute.
• Serve hot with ghee topped if desired.
• Serve hot with Gosthu, coconut chutney and Sambhar

My Other Pongal Recipes(Cick the Link)

• Bombay Rava Pongal
• Venn Pongal
• Brinjal Gosthu