Another version of mint/cilantro chutney. This recipe is from my aunty(periamma). Now that mint is everywhere in the backyard i tend to prepare this often. This chutney is my friend’s favorite. They all loved it a lot.
Urid dal – 1 tsp
Red chilies – 2-3
Shallots – 10-15 or red onion – 1 medium
Mint/ Cilantro – few twigs
Tamarind – 2-3 small pieces
grated coconut – 1/2 cup
Oil – 2-3 tbsp
1. Heat a wide skillet pan and add oil. Once it gets heated add urid dal and red chilies. Fry till urid dal gets brown.
2. Next add the shallots/onion. Fry till golden brown.
3. Add mint/cilantro. Saute till they wilt.
4. Add tamarind, salt and coconut. Turn off the flame and saute the coconut with skillet heat.
I know it is difficult to get millet here.My mom had brought some during her last visit.Also taught me the method to prepare.Today my husband is not gonna come for lunch (he don’t like kambu sadham), so lemme try my hands on kambu sadham.To go along with this i have prepared groundnut chuntey.You can also have greens, sambar or dry fish curry (ada namma karuvaattu kulambu thaan) with this.
You must do a great deal of prep work before you cook millet.Fortunately my mom had done all those wonders.You have to grind the millet coarsely in order to remove the husk.
Kambu Sadham :
1) For one cup of millet you may need around 4 cups of water.
2) Heat the water in the vessel which can get into a pressure cooker.We are going to precook the millet before setting into the pressure cooker.
3) Once the water gets boiled add the millet.Keep cooking till you find the millet sticky and of porridge consistency.
4) Once it has come to this state, transfer the bowl to the pressure cooker and cook for 4-5 whistles.
I know this one is tricky, as you keep trying several times you will get it 🙂
Roastedgroundnut (skin peeled) – 1/4 cup
Coconut (freshly grated/ desiccated) – 1/2 cup
Cumin seeds – 1 tbs
Red chilies – 3-4
Garlic – 1 small pod (optional)
For tempering – Mustard seeds,curry leaves.
Grind the roasted groundnut, coconut,cumin seeds , garlic and red chilies with required amount of water.Temper the chutney with mustard seeds and curry leaves.
Horse gram, rarely known legume is rich in iron and also a good source of protein.It is commonly used in Kongu Nadu cuisine. Horse gram is known to generate too much heat in body, so care should be taken while consuming during summer and during pregnancy.
This recipe was taught to me by my mother-in-law and this dish goes well with dosa and idli.
Horse gram (Kollu paruppu) – 1/2 cup
Onion – 1 medium size
Cumin seeds (Jeera) – 1 tsp
Coriander seeds – 1 tsp
red chilies – 3
tamarind raw – nutmeg size ball
1) Fry horse gram till it turns brown in 1 spoon oil and keep it aside. You can find nice aroma by now.
2) Saute finely chopped onion till it becomes translucent. Turn off the heat and add cumin seeds, coriander seeds, red chilies and tamarind. Saute these items using pan’s heat.
3) Cool all the above ingredients and grind with salt and a pinch of sugar. Add little water if necessary.
Kollu chutney is ready to be served with idli and dosa.