MCC Thuvayal (Mint, Coriander and Curry leaves) - புதினா கொத்தமல்லி கறிவேப்பிலை துவையல்

Mint, Coriander and Curry leaves (MCC) thuvayal.
 

I had plenty of Mint, Coriander and Curry leaves and with that I made this thuvayal.
 

Very refreshing and appetizing thuvayal.
 

It enhance the taste buds and a feel good side dish.
 

Ingredients Needed:-

1.    Mint leaves 1 cup (washed and tightly pressed)

2.    Coriander leaves - 1 cup

3.    Curry leaves - 1/2 cup 

4.    Oil 2 tsp

5.    Urad dal  - 1-1/2 tablespoons

6.    Pepper corns  - 1/4 tsp

7.    Dry red Chilli - 6 ( according to taste )

8.    Green Chilli - 1 

9.    Hing 

10. Tamarind small gooseberry size. (here I used tamarind paste 3/4 tsp)

 



புதினா கொத்தமல்லி கறிவேப்பிலை துவையல்

Method:-

1. Heat 2 tsps of Oil in a Kadai, fry Urad dal, Red Chilli, Green Chilli (slit) and peppercorns to golden brown and keep it aside.

 

2. Fry curry leaves and mint leaves till it shrinks and add coriander leaves and switch off the stove.

3. When it cools completely grind it . First grind leaves salt , chilies, tamarind to paste without adding water.

 

4. Add fried Urad dal lastly and grind it . 

 

5. Mix it with hot rice  and enjoy with Morkoottu (மோர் கூட்டு).



புதினா கொத்தமல்லி கறிவேப்பிலை துவையல்

Notes:-

Small piece of ginger can be added to get good flavor.

Very little water may be added to make this thuvayal

This can be refrigerated even for a week. 

COCONUT CHUTNEY WITH CORIANDER

Coconut Chutney with Coriander

Coconut is one of the staple food of South Indians.
In South India Coconut is added to food daily in some form.

And Idli or Dosa is the most common breakfast item that is served with Chutney.

We go today for a simple to make and a salty and spicy with the flavors of Coconut and Coriander.

Ingredients Needed:-

1.  Grated Coconut - 1 cup

2.  Pottukadalai / Chutney Dal -  1/4 cup

3.  Coriander Leaves -  one hand full

4.  Small Piece Ginger

5.  Salt to taste.

6.  Green Chilli according to taste 

Ingredients for Tempering:-

1. Oil  - 2 tsp

2. Mustard Seeds

3. Curry leaves

4. Hing

Method:-

1. Grind Coconut, Greenchilli, Ginger, ChutneyDal/ Pottukadalai and Salt grind into Powder.

2. Add little water and grind like thick paste.

3.  Remove and transfer to a container, wash the mixie jar with little water and pour.

4.  Temper with Mustard,Curry leaves and Hing.

5.  Mix well and Serve with any South Indian tiffin items.

 

Mint Chutney - புதினா சட்னி

Idli Shops give a variety of Chutneys.
Mint chutney is always one the most refilled items there.

My version is a very healthy chutney with flavours of Onion, Tomato, Mint and Coriander.

Mint Chutney - புதினா சட்னி

 

Ingredients Needed:-

1. Onion  roughly chopped - 1

2. Tomato cut into pieces - 1/2

3. Urad dal - 1 tablespoon 

4. Dry red chilli - 1

5. Green chilli - 2 

6. Mint leaves - 3 handful 

7. Coriander leaves - 1 handful

8. Oil  - 2-1/2 tsp  (2 tsp for sauté and 1/2 tsp for seasoning )

9. Mustard seeds - 1/4 tsp

10. Salt to taste.
 

Method:-

1. Heat 2 tsp of oil in a pan/ kadai add Urad dal and dry red chilli.

2. When Urad dal turns golden brown  add chopped onion and slit green chilli .

3. Sauté till onion changes its Colour, now goes tomatoes. 

4.  When tomatoes slightly cooked, add washed mint leaves and coriander leaves .

 

5. Fry till the mint leaves shrinks , switch off and cool it.

 

6. When the mixture attains  room temperature grind it along with salt .

Mint Chutney - புதினா சட்னி

 

 

6. Season mustard seeds and pour over chutney .

Serve this chutney with your choice of South Indian Idli,  Dosa variety.

Spicy Chilly Chutney - பச்சை மிளகாய் சட்னி

Spicy Green Chilli Chutney

Ingredients Needed:-
1. Green Chillies
2. Salt to taste
3. Lemon juice
4. Oil

Ingredients For Tempering:-
1. Sesame  Oil 1 tablespoon
2. Mustard Seeds
3. Cumin Seeds

Method:-
1.  Wash Green Chillies and Cut into bits
2.  Heat 1 tsp of  Oil in a kadai and fry Green Chillies Nicely.
3.  Grind it along with Salt into fine paste.
4.  Squeeze Lemon Juice according to taste.
5.  Temper Mustard Seeds, Cumin Seeds and Hing  and pour on Chutney.

Green Chilly Chutney - பச்சை மிளகாய் சட்னி

Serve this Spicy Green Chilli chutney with Idli, Dosa, Kuzhipaniyaram,  Arisi Upma, Bonda etc.,

 

Red Pepper Chutney

I am Back!!!!! Nice to see you all after a long break:-)

Want more Hot and Spice in your Chutney?
Try this.

Ingredients Needed:
1. Red Capsicum 1
2. Fresh Red Chillies 3 to 4 according to taste
3. Jaggery - Little
4. Salt to taste
5. Tamarind - Small lime size
6. Oil
7. Hing

Tempering Ingredients:
1. Mustard Seeds
2. Urad dal
3. Curry leaves.
Method:

1. Chop the Capsicum and Chillies and keep aside.
2. Heat 2 tsp of Oil in a tawa and fry this Chilli pieces for a while.
3. Cool and Grind it along with Jaggery, Tamarind, Salt and Hing.
4. Heat one tsp of oil and temper the Mustard Seeds, urad Dal and Curry leaves.

Colour ful Chutney goes well with Bread, Rotis and esp with South Indian Tiffin items of Idli, dosa etc.

Tomato Coriander Chutney

Tired Off Coconut Chutney. Here is an "attractive" tasty alternative.
Tomato and Coriander don the Main roles in this Chutney.

Ingredients Needed:
1. Fully ripe Tomato 3
2. One small Bunch of Coriander Leaves
3. Garlic Pods 3
4. Salt to taste
5. Oil 2 tsp
6. Dry Red chilli according to taste
7. Channa dal 1 tsp
8. Urad dal 1 tsp
9. Methi Seeds few
10. Jeera Pinch
11. Hing

Ingredients for Tempering:
1. Mustard Seeds
2. Oil 1 tsp
3. Curry Leaves

Method:
1. Heat Oil in a Kadai or Pan. Add Dry Red Chillies, Urad Dal, Channadal, Jeera, Methi and Garlic.
Fry till golden brown and keep it aside.
2. Now fry Tomato Pieces till mushy and add coriander leaves and fry for a minute.
Cool it.
3. Grind this by adding Salt and Hing.
4. Temper with Mustard seeds and Curry leaves.
.::. Have this Red, Spicy chutney Hot with Hot Idlis, Dosas, Kuzhi Paniyarams, Chappathis, etc. etc. .::.

Puli Inji (Ginger in Tamarind Sauce)

Puli Inji

Hot, Sweet and Sour Pickle.
Good accompaniment for Dosas and Curd Rice.

Ingredients Needed:
1. Chopped Tender Ginger pieces 1 cup
2. Chopped Green Chilli pieces 1/4 cup
3. Tamarind (lemon size) soaked in 1 cup of water
4. Jaggery (gooseberry size)
5. Salt to taste
6. Hing

Ingredients for tempering:
1. Oil (Gingely Oil) 3 tablespoons
2. Mustard Seeds
3. Curry Leaves
4. Dry Red Chillies 2

Ingredients for Masala Powder:
1. Fenugreek Seeds 1/2 tsp
2. Sesame seeds 1 tsp(Fry these separately but can powder together)

Method:
1. Heat Oil in a kadai and temper Mustard Seeds, Curry leaves and Red Chillies.
2. Now goes the Chopped Ginger and Green Chilli pieces for a fry for 3 minutes.
3. Add thick Tamarind extract, Jaggery, Salt and Hing.
4. Cook till Oil floats on top
5. Now goes the Masala powder and Cook for a minute
6. Cool and store in a sterlised bottle.

Different kind of Pickle that aid Digestion and remove bloatedness.
Stays good for a month, if refrigerated.

Note:
1. Soak Ginger in water for atleast 1 hour to clean its mud.
2. Use only Tender Ginger, it will be very crunchy to bite with its skin.

This is My Submission for JFI-Ginger Hosted by RosieWhat's the recipe today Jim?

Red Onion Chutney

Red Onion Chutney

(/) Another Chutney/Thuvayal recipe. (/)

You need these ingredients:-

Ingredients Needed
1. Onion (Red) chopped roughly 4
2. Salt to taste
3. Oil 2 tsp
4. Tamarind - Small marble size
5. Dry Red Chillies - 7 (according to taste)
6. Gud (Jaggery) - little
7. Urad Dal 2 tablespoons.

Method:
1. In Oil, fry Urad dal, Red chillies till golden brown and keep it aside.
2. Fry chopped Onion pieces with tamarind till transparent.
3. Cool and grind it with salt and Jaggery coarsely.

Temper some Mustard seeds in Oil and pour over the Chutney. (Optional)

(\) Good to Eat and a Great Accompaniment to Dosas, Idlis etc. (/)

Mint Coconut Chutney

* Healthy Chutney.
* Bread Spread for Sandwiches.
* Easy to prepare.

Mint-coconut chutney

Ingredients Needed:
1. Mint Leaves (washed and cleaned) - 3 cups
2. Grated Coconut - 3 tablespoons
3. Salt - to taste
4. Tamarind - small marble size
5. Channa dal 2 tsp
6. Urad dal 3 tsp
7. Few peppercorns
8. Ginger small piece
9. Garlic pod -1 to 2 (optional)
10. Oil for frying and tempering - 2 tsp
11. Mustard seeds
12. Dry Red Chillies according to taste.

Method:
1. Heat 1 tsp of oil in a kadai fry Channadal, Urad dal, Tamarind, Ginger, Garlic, Dried Red chillies and Pepper till golden colour and keep it aside.
2. Fry Mint leaves till it shrinks.
3. Grind the above items with salt and grated coconut.
4. Temper with Mustard seeds.

(-> Serve with Idlis, Dosas or Parathas. <-)

Mint Coconut chutney served with idli

Peerkkangai Thuvayal

Ridge Gourd Thuvayal (Peerkankai)

Ingredients Needed:
1. Ridge Gourd Pieces - 1 cup
2. Dry Red Chillies - 3 to 4
3. Tamarind - small lemon size
4. Salt - to taste
5. Hing - little
6. Curry Leaves - one handful
7. Coriander Leaves - one handful
8. Grated Coconut - 2 tablespoons.
9. Urad Dal - 2 tablespoons.
10. Mustard Seeds - 1/4 tsp
11. Methi Seeds - few
12. Oil 3 tsp
13. Coriander Seeds - 5 to 6
14. Channa Dal - 1 tsp

Method:
1. Heat half amount of Oil in a kadai, add 1/2 portion of Mustard Seeds, Urad dal, Methi seeds, Coriander seeds, Channa Dal, Red Chillies and fry till red and keep it aside.
2. In the same kadai add pieces of Ridge Gourd and cook nicely.
3. Now goes the Curry leaves, Coriander leaves and Coconut. Sauté till water evaporates.
4. Cool it. Then add Tamarind and Salt. Grind it with the fried ingredients.
5. Season remaining mustard seeds with remaining oil.

# Good to have with fenugreek Dosa, as a Bread spread etc. #

Tips:
1. Check Ridge Gourd Pieces before cooking for bitterness.
2. Cut into pieces, with little skin remaining. It will give nice flavor.
3. Can grind without adding Coriander and Curry leaves.
4. No need to add water while grinding. Water from the guard pieces is enough for grinding.

Thakkali Thokku (Tomato Thokku)

Thakkali Thokku:

A pickle made with Juicy Tomatoes..

Ingredients Needed:
1. Ripe Tomato - 1 kg.
2. Salt - to taste
3. Garlic Pods - 4 to 5 ( Optional)
4. Chilli Powder - 2 tsp
5. Curry Leaves - One string
6. Mustard Seeds - 1/2 tsp
7. Fenugreek Powder - 1 tsp
8. Oil (prefer Gingely Oil) 50 ml.
9. Hing
10. Turmeric Powder
11. Tamarind - Small gooseberry size.
12. Dry Red Chillis - 3 (broken into pieces.)

Method:
1. Blend ripe Tomato (discard green portion, if any), Tamarind, Salt.
2. Strain to remove seeds and skins of Tomatoes.
3. In strained Juice, add Chilli powder, Hing, Turmeric powder and check for salt.
4.. Heat oil in a Kadai, season with Mustard seeds, Curry leaves and Dry Red Chillies.
5. Fry Garlic for a minute and pour Tomato juice and mix well.
6. Cook until it turns thick and Oil floats on top.
7. Add Fenugreek powder, mix well and switch off.
8. Cool it and store in a Clean, Dry container.

* Notes *
=> Dry roast Fenugreek seeds till nice smell comes, Cool it and Powder it.
=> Thakkali Thokku is Best to go with Idli, Chappathi, Dosa, Rice and even as a Bread spread.
=> Can last for 10 or more Days, if refrigerated.

Manga Thokku

* A typical South Indian pickle.
* Grated Mango in Oil.


Ingredients needed:
1. Raw Mango 1 Sour variety
2. Gingely oil
3. Salt to taste
4. Chilli Powder to taste
5. Hing
6. Jaggery 1/2 tsp
7. Mustard seeds 1/4 tsp
8. Fenugreek Powder 1 tsp
9. Turmeric Powder 1/4 tsp

Method:
1. Peel the skin of mango and grate it.
2. Heat 3 table spoons of Oil in a Kadai, add Mustard seeds, Grated Mango, Jaggery, Salt , Hing and Turmeric powder one after another.
3. Cook for 5 minutes, stirring continuously.
4. Now goes the Chilli Powder and 2 table spoons of oil .
5. Cook till Oil floats on top. ( Add more Oil, if needed.)
6. Sprinkle Fenugreek powder and mix for a minute and switch off.
7. Cool and Store in a Jar.

* Can stay good for months together, if stored in refrigerator. *

Mango Bits Pickle

Ingredients

Ingredients Needed:
1. Raw Mango - Cut into fine pieces.
2. Red Chilli powder - according to taste
3. Salt - According to taste
4. Hing - Little
5. Oil for One Cup Raw Mango pieces - 4 tsp oil
6. Mustard seeds to season
7. Dry Roasted Fenugreek Powder - 1 tsp for 1 cup Raw Mango

Vendhaya Manga ( Mango Bits Pickle)
Mango Bits Pickle in Oil.

Method:
1. Mix salt with Raw Mango Pieces.
2. On top of it put Red Chilli powder, Hing, Fenugreek Powder.
3. Heat Oil, Season with Mustard seeds and pour over this and Mix well.
Can be served immediately.
Pickle can stay good for a weeks time, if its stored in a Refrigerator.

* Instant, Crunchy Mango Bits Pickle is good to have with Curd Rice. *

Paruppu Thuvayal
Paruppu thuvayal

Paruppu Thuvayal
# This is a protein Enriched Thuvayal very good for Nursing Mothers and
Children.
# Very easy to make and well go with Rasam Rice.
# This Thuvayal can be prepared spicy or less spicy. I prepared less Spicy to go along with Spicy Rasam Rice.

Thuvayal Procedure goes like this.

Ingredients Needed:
1. Toor Dal 1 cup
2. Red Dried Chilli 1 to 2
3. Pepper Corns 4
4. Salt to taste
5. Hing
6. Grated Coconut 2 table spoons.
7. Oil 1/2 tsp

Method:
1. Heat oil in a kadai , put all ingredients except salt and coconut and fry well. (The colour of dal should change)
2. Pour about 2 glasses of water and Keep it aside.
3. After 20 minutes grind it with salt and grated coconut.

* Excellent with Garlic Rasam (upcoming post). *

Tips:
1. Coconut is optional.
2. Adjust chillies according to taste.
3. Dal should be fried nicely, otherwise thuvayal will smell raw.
4. Garlic can be a good addition.

Tomato-Onion Chutney

Tomato Onion Chutney

Chutneys are good accompaniments for Idli, Dosa and deep fried snacks like Pakoras.

Needed Ingredients are:
1. Red Onion 2 (roughly cut into pieces)
2. Red Tomato 1 (Cut into cubes)
3. Grated Coconut 2 tsp
4. Salt to taste
5. Urad dal 2 table spoons
6. Channa dal 1 tsp
7. Dry Red Chillies (According to taste.)
8. Oil for frying/ Seasoning
9. Mustard seeds 1/4 tsp
10. Curry Leaves 1 string

Method:
1. Heat Oil in a Kadai about 2 table spoons fry Urad dal , Channa Dal, Dry Red Chillies till red and keep it aside.
2. In the same Oil, fry Onion till transparent. Tomato pieces are added now and fry till these are cooked.
Cool it.
3. Grind Onion, Tomato fry with the fried Red Chillies, Urad and Channa dal with Coconut and Salt.
4. Season with mustard leaves and curry leaves in 1/2 tsp of oil.

! A Tasty Chutney that is Sweet, Sour and of course Hot. !