Paruppu Thuvaiyal (Spicy Lentil dip)
ST Authors Meet up – Day 1 After a very long time, we (Shriya, Nithu and I) get to spend some quality time together for a week. Wow!! We are really excited… Nithu and I are here sharing the beautiful motherhood moments of Shriya’s life. It’s nice to recollect and cherish our good old memories which will forever remain fresh. Apart from all these, we are very much thrilled and happy to cook and eat our meal together in one kitchen. Our plan is to cook our favorite and specialty dishes every day and share it with you along with our stories. Today we prepared paruppu thuvaiyal, a dip made of pigeon pea which is a delight when served with white rice and Vathakuzhambu. Paruppu thuvaiyal and vathakuzhambu is a wonderful combo and it’s my favorite from childhood. We also...
Read More
Red Bell Pepper Chutney
Red Bell Pepper Chutney, a flavorful dish prepared by roasting red peppers and onions and grind it along with peanuts, tamarind, chilies. As you see this chutney is spicy, sweet and tangy and all of them are balanced well. You can serve this as a condiment with dosa, idli, upma or as a spread on a toasted bread or even mix it with plain rice and serve with papad. You can store it in the refrigerator for upto a week. Preparation time: 30 mins No. of Servings: 8 Spice level: 3.5 out of 5 Ingredients: Red Bell Pepper – 3 Garlic cloves – 4 Long dried red chilies – 3 to 4 Medium size onion – 1 Roasted Peanuts – 1/2 cup (no skin) Whole tamarind – 1 tbsp Sesame oil – 1 1/2 tbsp Salt to taste Jaggery...
Read More
Thengai Thuvayal – Coconut Chutney
Coconut thuvayal is a very simple recipe. Instead of using green chillies, we use red chillies in this chutney and it will be very tasty too. I like to have with idli, upma and even I love to have with curd rice :). Preparation time: 15 minutes No of Servings: 4 Spice level: 3 out of 5 Ingredients: Coconut – 1/2cup(grated) Urad dhal – 1tsp Red chillies – 2(according to spice level) Tamarind – very little(a little bigger than pepper size) Hing – a pinch Oil – 1tbsp Mustard seeds – 1/4tsp Method of Preparation: Heat 2tsp of oil in a pan. Add hing and fry the red chillies, urad dhal and coconut for 3 minutes. Grind it coarsely with the tamarind by adding very little water. Season it with the mustard seeds Enjoy it with idli, dosa, upma...
Read More
Mint (Pudhina) Chutney
I love to make dishes with mint leaves because it always gives such an mouthwatering flavor to the dishes. And Mint has such awesome qualities like it could be used as a refreshing and a cleansing facial wash. In South India, we call this recipe as “Pudhina Thoghayal”. It goes great with a lot of dishes like Dosa, Idlies, or even with rice and sambhar, rice and vathakuzhambu, etc. Ingredients: Mint Leaves : 1 bunch (separate the leaves from stem) Coriander Leaves : 1/2 bunch Vegetable Oil : 1 tbsp Red Chilies : 6-7 (According to your spice level) Grated Coconut : 3 tbsp Urad dal : 1tbsp Asafoetida : 1/4 tsp Ginger : 1tbsp Tamarind Juice: 1/2 cup Method Of Preparation: Heat oil in a pan add Urad dal and asafoetida, fry them till urad dal turns light...
Read More
Karuvepillai Thuvaiyal/Curry Leaves Chutney
Curry leaves are the essence of South Indian cooking. They give rich favor & aroma to any dish and they are used in a lot of recipes. Its usually used as a seasoning but here is a recipe with curry leaves as the key player. One of my good friends Lavanya of famed Home Cook Recipes sent me this recipe to publish here with some wonderful pictures. She was my classmate & roommate in college. I am really glad that she sent us this and it is with pleasure I share this with you. She made this dish and she said it came out very well and she is as excited as me to share it to our readers. Ingredients : Curry leaves : 1 cup Toor dal : 1tbsp Channa dal : 1 tbsp Urad dal : 1tbsp...
Read MoreChristmas Recipes
Recent Comments