Manathakkali Keerai Chutney

Hi Friends,

My Today's post is on Manathakkali Keerai chutney (Black Nightshade Chutney).(Botanical name- Solanum nigrum)

Manathakkali Keerai health benefits are enormous. It cures many stomach related problems, ulcer and piles. It improves digestion and best food during pregnancy.

Many dishes are made out of this keerai. I have tried chutney out of this.

Ingredients:

• Small onion - 1 cup
• Urad dhal - 2 tbsp
• Manathakkali Keerai - 2 Cups
• Garlic - 5 Pods 
• Coconut - 2 teaspoon (optional)
• Red chillies - 3-5 Nos
• Tamarind - gooseberry size
• Oil - 1 teaspoon

To Saute:

• Oil - 1/2 teaspoon
• Mustard seeds - 1/4 teaspoon
• Red chilles - 2 Nos
• Urad dhal - 1 teaspoon
• Asafoetida - a pinch
• Curry leaves - a few 
• Chopped Onion - few

Method:

1. Heat the kadai and add few drop of oil. When it is hot add urad dhal, red chilli and fry till dhal is brown in color and keep aside.
2. In the same kadai add some oil and add small onion, garlic and fry until it becomes translucent.
3. Now add keerai, salt, tamarind and fry until the raw smell goes off.
4. Now add coconut to it and fry for a minute and switch off the flame and allow it to cool.
5. Add all fried ingredients to the mixie/blender and grind it into a smooth paste.
6. Heat the kadai and add the oil and add items one by one under To saute. and fry well and add to the chutney mix.
7. It goes well with Idli, Dosa and rice.

Happy Cooking

Pirandai Thuvaiyal

Dear Friends,

My todays post is on Pirandai Thuvaiyal / Pirandai Chutney - It is a famous recipe of our Tamilnadu parampariya samayal.

Pirandai in english - Cissus quadrangularis. It is a painkiller and has been used extensively in Siddha medicine. It is used to increase appetite. 

Courtesy: Mooligai sithar blog

Ingredients:
Pirandai  - 1 cup
Red chilli  - 3-4
Peppercorns - 5 to 6 Nos
Urad dal  - 3 tbsp
Grated Coconut - 3 tbsp
Tamarind  - small marble size
Salt   - to taste
Ghee - 1 tsp

To saute:
Mustard  - ½ tsp
Asafoetida - ¼ tsp
Oil   - 1 tsp

Method:

1. Clean and wash pirandai. Remove the thick fibre on the four corners of the stem and chop into small pieces.
2. In a kadai, heat one teaspoon of ghee and saute the pirandai for 6 to 7 minutes in low flame. Remove from stove and keep aside for cooling.
3. In the same kadai, heat 1/2 tsp of oil and add urad dhal, peppercorns, red chilles,tamarind and fry it until the urad dhal changes into light brown colour. Now switch off the stove and allow it to cool.
4. Now grind all the ingredients along with fresh coconut and salt and finally add pirandai and grind it well.
5. Saute the items under To Saute and add to the grounded chutney.
6. Pirandai Chutney is ready and goes well with hot rice & gingely oil

Pirandai is good source of fibre and cures joint pains and digestion problems.

Thanks for visiting.

Carrot chutney

Hi friends,

Carrot chutney - was one of long pending dish to experiment.  Bought some fresh carrots from groccessories today  which tempted me to try this.

Ingredients:

Carrot - 2 nos

Coconut - 2 tbsp

Peanuts - 2 tbsp

Fried gram - 1/2 tbsp

Urad dhal - 2 tbsp

Tamarind - small gooseberry size

Dry chilles - 3 Nos

Asafoetida - a pinch

Salt - to taste

Oil - 2 tbsp

For tadka:

Mustard - 1 tsp

urad dhal - 1 tsp

Curry leaf - a few

Method:

1. In a kadai, heat 1 tsp of oil and fry urad dhal, peanut, coconut, asafoetida  and red chilli until it turns golden brown and keep it aside
2. In the same pan heat 1 tsp of oil and fry the grated carrots for few minutes until the raw smell goes off. 
3. Allow it to cool and grind this with slat , tamarind and a few water.
4. Now heat 1 tsp of oil and add items under tadka one by one and add to the chutney
5. Yummy chutney is ready and goes well with dosa and idli

Thanks for Visiting

Brinjal Kosthu / Chutney

 Ingredients

Brinjal -4 Nos
Potato -1 nos
Tomato -2 nos
Chopped onion - 1 cup
Cumin seeds-1/2 tsp
Turmeric powder-1/4 tsp
Sambhar powder - 1/2 tbsp

For Seasoning:
Oil -1 tbsp
Mustard - 1 tsp
Salt to taste
Hing - a pinch
For garnishing - Few curry leaves & Corriander leaves

Method:

1. Chop the Veggies and onion and tomato.
2. Pressure all the veggies, onion, tomato and all the powders to together.
3. Allow it to cook for 2 whistle or for 10 mins.
4. Now open the lid add salt, curry leaves and corrinader leaves to it and mash it coarsely with a masher.
5. In a pan heat 1 tbsp of oil and add mustard to it and allow it to splutter and then add hing and then add this to the mashed kosthu.
6. Brinjal kosthu is ready. Serve it with hot idli's and Dosa's.

Variation:
You can 1/2 cup of cooked moong dhal to it and it will be a good side dish for chappati / rotis.

Simple Onion Tomato Chutney

Ingredients:

1. Small onions - handful (Big Onion - 2 Nos)

2. Tomato - 1 No(cut into small pieces)

3. Tamarind - cherry size

4. Red chillies - 3 No

5. Salt to taste

6. Oil - 1 tbsp

7. Asafoetida powder - a pinch

Method:

1. In a pan, add 2 tbsp of oil and fry the red chillies, onion and asafoetida powder.

2. Add sliced tomato to it and saute untill it becomes slender.

3. Turn off the flame and allow it to cool.

4. Grind these with enough salt.

Goes well with hot idlis and dosas.

Simple Coconut Chutney

Ingredients:

1. Grated Coconut - 1 cup
2. Ginger - 1/4 Inch
3. Green chilly - 1 No
4. Salt to taste
5. Tamarind a bit

To saute:
Oil - 1 tbsp
Mustard - 1/4 tbsp
Asafoetida - a pinch
Curry leaves - a few

Method:
1. Grind all the ingredients.
2. Add oil in a pan and to this add mustard, asafoetida and curry leaves. Add them to the chutney.