Hotel Style Coconut Chutney Recipe

There are many versions to make this chutney. I have made my own version. Cashew nut plays an important role in this chutney. It makes the chutney more creamy, thick and tasty. It tastes great with dosa, idli, dhokla, chapati, sabudana vada, vada pav Or any cutlet / patties.

Prep time     1 minute

Cook time      2 Minute

 INGREDIENTS:

Fresh Coconut           1 cup

Chutney Dal               2 Tablespoons

Cashew nuts              7 nos.      

Green Chillies            3 nos.

Chopped Coriander     ¼ cup

Grated Ginger            1 Teaspoon

Sugar                         ½ Teaspoon

Water                         1 Tablespoon

Lemon                         ½

Salt                             To Taste

Tempering

Coconut Oil                 1 Teaspoon

Mustard Seeds            1 Teaspoon

Urdh Dal                     1 Teaspoon

Curry Leaves                Few

Method:

• Take a pan, dry roast the Chutney dal for a minute.
• Now add a grated coconut and sauté for a minute on low heat. Please don’t burn the coconut just fry them on low heat until it’s warm. Then switch off the gas.
• Combine the roasted coconut mixture into the Blender/Mixie
• Add a grated ginger, coriander leaves, Chillies, Sugar, Salt and Lemon Juice.
• Ground until all blends well add about a tbsp of water
• Heat the coconut oil in  pan, tempering all ingredients and add to the Chutney.

Notes:

• ·       Please don't add water while grinding add only if required.
• ·       Tempering is optional.
• ·       If you want your Chutney to be white color, You can omit the coriander Leaves in the Chutney. 

Zucchini Dry subji

A staple at many farmers markets during the warmer months, zucchini, which is a type of summer squash, and it can range in color from yellow to deep green. This is a perfect spring/summer vegetable dish.

I love easy cooking, food that can be prepared in minutes without any fuss. This is best subji for fast cooking.  A very versatile sabzi also. Can be prepared dry or with gravy.

 

Ingredients:

Large Zucchini         2                           

Large Tomato          1 no.

Roasted peanuts       1 tsp.

Turmeric Powder      ¼ tsp.

 Red Chili Powder      1 tsp.

Curry Powder            1 tsp.

Amchur Powder        ¼ tsp.

Salt                          to taste.

To Seasoning:

Oil                            1 tsp.

Punch Poran               1 tbsp.(Fenugreek,mustard,fennel,cumin, Nigella)

Curry leaves                few

Method: 

• Wash the zucchini, tomatoes and sliced in ½” round. Keep aside.
• Heat oil in the pan. Add Panch Poran seeds& curry leaves. Fry for few minutes.
• Now add Turmeric powder, chili powder on it.
• Add chopped zucchini and tomatoes. Mix it well and cook for a minute.
• Now add curry powder, Amchur powder and salt. Mix well it.
• Stir it and let it cook till the Zucchini should be tender not mushy.
• Add roasted and crushed peanuts. Stir it uncovered..
• Turn off the stove heat; transfer the masala zucchini into serving bowl.
• Decorate with cilantros.
• Serve hot with rice, chapatti.

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Green capsicum Paruppu Usli / Green Bell Pepper and Lentil fry

Paruppu Usli is a traditional South Indian Brahmin dish, particularly famous in Tamilnadu. This is a healthy dish prepared by using lentils and vegetables. Beans, cluster beans, plantain flower, cabbage and potato, are the vegetables generally used for this recipe.  Here I am using Capsicum.

Ingredients:

Tovar Dal                            ¼ cup

Chenna Dal                         ½ cup     

Urdh dhal                            2 tbsp.

Moong dhal                         2  tbsp.

Red chilies                          7  no

Curry leaves                       2 stem

Hing                                   ½ tsp

Salt                                   to taste

Green Capsicum chopped    2 cups

 For Seasoning

Coconut Oil                        4 tbsp.

Mustard seeds                    ½ tsp

Urdh dal                            1 tsp

Method:

• Soak the all dals in a hot water for 2 hours. After 2 hours drain it and grind with curry leaves, Hing, red chilies, and salt. Grind them coarsely.  Put it in the Microwave bowl and cook it for 3 minutes. Keep aside.
• Heat oil in a kadai; add all the ingredients under "For seasoning" one by one. After it crackles, add chopped capsicum along with salt.  Fry till capsicum is cooked.
• Now take the capsicum from the kadai, keep it aside
• Add little more oil in the same kadai. Add the half cooked dhal paste and fry it on low heat till it gets cooked.
•  Now add capsicum in it and mix well.  Lower the heat, and stir it for few more minutes. The delicious Paruppu Usli is ready
• Serve with Rice, MorKuzhambhu and  Ginger Saathuamuthu/Rasam