south Indian dishes

8/7/2019 south Indian dishes

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120 grams Channa dal

4 teaspoons Ghee

10 Green Chillies (Hari Mirch)

1 Coconut (Narial), fresh

2 teaspoons Whole mustard

How to make south indian chutney:

Fry dal and green chillies until light brown.

Grind coconut, fried dal and green chillies finely.

Add salt and fried whole mustard in 2 teaspoons of ghee.

Serve with Dosa. Sufficient for 12 to 14 persons.

Tomato ChutneyTomato chutney wonderfully compliments breads, dosai, idliand samosas. There are some variations with this recipedepending on the location, but this tomato chutney is popularin the South.

Ingredients:1 medium onion, small dice

2 teaspoons minced ginger3 red chilies2 Tablespoons oil5 large ripe tomatoes1 teaspoon mustard seeds1 teaspoon split black gram dalsalt to taste

Directions:

Heat 1 tablespoon of oil in a frying pan or kadai and addonions and ginger and fry until the onions turn brown. Toremove the skin from the tomato, put them into a pan ofboiling water for just a minute and the skin will come offeasily. Then, chop the tomatoes into small pieces. Add the


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tomato to the pan and fry for 2 minutes. Add salt, then addthe mixture into a food processor and grind to a paste.

Heat the remainder of the oil in a small frying pan and addmustard seeds and dal. Fry for 2 minutes or when the mustardseeds start spluttering. Add the tomato mixture and fry forabout 5 minutes. Serve the tomato chutney with bread such asdosai or poori or roti.

You can make this dish milder or hotter by the number chiliesin the recipe.

Tomato chutney recipe

Description

Ingredients

Tomato:4nos SlicedSmall onion:10 slicedRedchilli powder: 1tspFennel powder:1tsp(sombu)Salt to tasteMustardoilCurry LeaveCoriander leave

Preparation

Pour oil in a kadai.Then add the onion ad fry it for few min. Put the tomato and fry well. Add the red chillipowder,Fennel powder,Salt. Grind it well. Pour some oil and put mustard and curry leave. Pour the grindedpaste in it and add some water if required.Garnish with coriander leave.

Red Cocunut Chutney recipe

Description

Can be used with Dosa,Idley,Vada etc...

Ingredients

Coconut 1/2 grinded

Small Onion - 10 numGinger - small pieceRed Chilli powder - 1 1/2 tssalt - enough for tastemustard - 1/2 tsRed chilli 2 piecesCurry leaf - 2 stripsCooking oil - 3 ts


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Preparation

Make small onion 3 pieces into small pieces. Half Fry 1/2 ts red chilli powder in a pan. Grind coconut, Redchilli powder (fried and plain), Onion, ginger with salt very well. Make pan in hot and put oil, putmustard,chopped onion, curry leaf and break the red chilly into pieces till the smell comes. put the grindedmixture and add sufficient water. stir it well so that it will not get boild. add sufficient salt.

Tips

if you fry the red chilli powder completly will more tastier.use green chilli instead of red chilly powder will turn to white coconut chutney

Mahanandi

Cooking with Consciousness ~ Indi(r)as Recipe and PhotoJournal

Coconut Chutney(Kobbari Pacchadi)

Coconut chutney is an example of how good a raw food can taste whenprepared with right ingredients. Whoever came up with this recipe, my salute to

them! People remember and replicate a good recipe; no wonder, this age old

recipe continues to be popular and beloved by all who tried it.

Breakfast is not a proper breakfast without coconut chutney in Southern states

of India (Andhra, Tamilnadu, Karnataka and Kerala). Perfect blend of different

flavors and the ease with which it can be made - coconut chutney is a great

example of traditional, health conscious South Indian food and a showcase

recipe for raw cuisine. See the photo below, if you find coconut chutney

looking similar in an Indian restaurant along with your dosas, idlies, thats asure sign that you are getting a proper south Indian food.

Recipe:

1 cup of thinly sliced fresh coconut

cup ofpappulu(dalia, roasted chickpeas)

6 Indian small green chillies, chopped1 tiny red onion or shallot, sliced into chunks

6 sprigs of fresh cilantro and 1/2 inch of ginger

tablespoon of tamarind extract

tsp of saltfor popu or tadka

1 tsp each of mustard seeds, cumin, urad dal, fresh curry leaves and few pieces
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of dried red chilli.extras(optional)

1 tablespoon of yogurt and one lime

Preparation:

Preparation means grinding. Taste of coconut chutney varies with grinding

method. Believe it or not, different grinding tools give different taste. The best

taste comes out of using a stone mortar. Closest is the machine, which grinds

with a stone. Last is the food processor or the blender etc., The taste is

inversely proportionate to how easily you can grind it.

In a mortar or blender, combine all the ingredients (coconut,pappulu, onion,

green chillies, cilantro, ginger, tamarind extract and salt). Add half to one cupof water and grind them until the ingredients are pureed. Transfer the mixture

to a cup.

In a small pan, add half teaspoon of peanut oil, add thepopu ingredients, saut

them until they start to splutter. Remove the pan from heat and add this popu to

the pureed coconut mixture in the cup. Stir in little bit of yogurt now (our

family variation). The chutney is ready. Just before serving, squeeze few drops

of limejuice.

Traditionally coconut chutney is served with dosa, idly, vada, upma, utappam,pesarattu and pongal, as a part of morning breakfast.

Coconut Chutney ~ South Indian Style

Note to reader: I use, tiny red onion or shallot (Indian onion, small baby onion) for thischutney. Either one is preferable than white/yellow onions (US). Red onion/shallots are

less harsh in flavor when raw and dont overpower the chutney with their bitterness.

Serve South Indian Gunpowder Chutney with Idlis (steamed South Indian ricecakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or

simply sprinkle it on plain boiled rice and tuck in!

Ingredients:

4 tbsps Chana daal (large split yellow lentil)
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3 tbsps skinless Urad daal

3 tbsps sesame seeds

5 dry red chillies (this is already really hot. Add more for

more heat)

Salt to taste

1 tsp sugar

1 tbsp vegetable/ canola/ sunflower cooking oil

Preparation:

Heat the oil in a deep pan on medium flame. Add the Daals and dry red

chillies and roast on a very low flame till they start to turn light brown in

color.

Add the sesame seeds and keep roasting till the seeds turn golden. Turn

off fire. Use a coffee grinder or food processor to grind the above roasted

ingredients to a coarse powder (not chunky and not flour-like either - in-

between).

Remove into a suitable serving bowl and add salt to taste. Add sugar and

stir well to mix.

Serve with Idlis (steamed South Indian rice cakes) or Dosas (crispy

savory South Indian rice pancakes) and Sambar or simply sprinkle it on

plain boiled rice and drizzle with ghee.

You can store this chutney in an air-tight container for at least a week.

IngredientsFor Dosa

2 cup: Rice - preferably parboiled

1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours

1/2 tsp: Fenugreek Seeds

Oil to smear the pan for cooking the dosas

2 tsp: Salt

For Masala

500 gm (3 cups): Potatoes - boiled, peeled and cubed

1 1/2 cups: Onions - sliced not very thin

1/4 tsp: Powdered Turmeric

2-3: Green chillies - chopped coarsely (optional)

6-7 : Curry leaves or 1/2 tsp dried curry leaves

2 tbsp: Oil

1 tsp: Mustard seeds
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2 tsp: Salt

1/2 cup: Water

Method

1. Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into

a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.

2. If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really

hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular

motion. This will have to be very swift and will need a bit of practice.

3. After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps

under the dosa. When edges start browning a bit, pass a flat spoon under it to ease the dosa off the

pan.

4. Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and

chutney

For the Masala Filling

1. Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green

chillies, and saut over high heat till the onions are a little transparent.

2. Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till

well mixed and add the water and let it simmer for 2-3 minutes.

Masala Dosa with Coconut Chutney (South IndianSavory Crepes with filling)

Recipe #27028 | 1 day | 1 day prep | add private note

(7) RATE IT NOWPrint RecipeBy: AnuMay 2, 2002Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy.Note: Prep. time includes overnight fermenting time.SERVES 6 (change servings and units)
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Ingredients

DOSA 2 cups parboiled rice

1 cup uncooked rice

1 cup split Urad Dal (split black gram)

1/2 teaspoonfenugreek seeds

salt

oil (for frying)

ghee or clarified butter (while setting up the final product the masaladosa)

POTATO CURRY 3 tablespoons oil

1/2 teaspoonmustard seeds

1 teaspoon gram dal

1 teaspoon black gram dal

2 medium onions, finely chopped

4 green chilies, finely chopped

1 inch ginger, finely chopped

2 sprigs curry leaves, finely chopped 1/2 teaspoonred chili powder

1/2 teaspoonturmeric powder

1 1/8 lbs potatoes, boiled,peeled,chopped

salt

coriander leaves, finely chopped (use about one handful)

1 lemon, juice of (optional)

CHUTNEY 2 teaspoons oil

1 pinch asafetida powder

3 dried red chilies

1 1/2 tablespoons split Urad Dal (split black gram)

1/2 coconut, grated
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salt

tamarind pulp (use a lemon-sized ball)

Directions1

For the dosa: Soak the parboiled and uncooked rice together in water.

2Separately, soak the dal and fenugreek seeds together in water.

3After 3-4 hours, drain and reserve the water and grind both separately in a blenderto a fine paste, adding some the reserved water as needed (if the grinder/blenderseizes up) until the mixture is of batter consistency.

4Add the salt, some water if necessary, and mix both together thoroughly; keepovernight to ferment.

5The next day, check the batter; if too thick, add some water and mix so that it isof a pouring consistency.

6Heat a skillet and grease with some oil.

7Pour a ladleful of batter and spread as quickly as possible into a thin circle.

8Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre aswell.

9Cook until the dosa is done, then turn over and cook the other side until crisp.

10Set the dosas aside.

11Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.

12For the potato curry: Heat the 3 tablespoons of oil.

13

Season with the mustard and gram dals.14

When done, add the chopped onions, green chilies, ginger, curry leaves, chilipowder, and turmeric powder.

15When the onions are browned, add the potatoes and salt, and mix thoroughly.

16
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Add the coriander leaves and lemon juice, if desired, and mix well.

17For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.

18Fry until the dal turns brownish.

19Remove from flame.

20Grind this mixture with the grated coconut, salt and tamarind to a slightly roughpaste.

21Add a little water to make the chutney of a spreadable consistency.

22To make the masala dosas (the final product!): When required, reverse theprepared dosa and place on a skillet.

23Spread approximately 1 tablespoon of chutney evenly all over the dosa.

24Carefully place 2 tablespoons of potato curry in the centre, fold the the left athird over the centre, and then the right side over the left (or, just fold it any wayyou like!).

25Sprinkle a little ghee or butter.

26Roast for a minute or two.

27Remove from flame and serve immediately.

28Alternatively, stuff the dosa with the potato curry only, and serve the chutney as adip.

Dosa (crispy savory pancakes) from South India is a staple food in its home

region. In the rest of the country too, Dosas are hugely popular and Udipi

restaurants serving them and other South Indian foods can be found in almost

every suburb! Learn how to make them with my easy recipe. This recipe will

make approximately 20 Dosas.


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Prep Time: 12 hours

Cook Time: 5 minutes

Ingredients:

3 cups rice

1 cup skinless split urad daal (skinless black gram)

3/4 tsp fenugreek seeds

Salt to taste

Vegetable/ canola/ sunflower cooking oil

Preparation:

Learn how to make Dosas with my handy step-by-step photo tutorial.

Wash the rice and urad daal well. Add the fenugreek seeds to the mix

and fill enough water in the rice-daal bowl to cover them about 2" deep.

Soak overnight.

The next morning, drain all the water from the rice and urad daal. Now

put some in a food processor and grind - adding very little water if

necessary - to a smooth yet slightly grainy paste.

When all the rice-daal mix is ground like this, put it into a large mixing

bowl and add enough water to make a batter. The consistency of the

batter should be such that it thickly coats a spoon dipped in it.

Now add salt to taste and keep the Dosa batter aside in a warm, dark

spot, covered, for 6-8 hours. After this fermentation, stir the batter well.

It is now ready to make Dosas.

Put some cooking oil in a small bowl and keep ready. You will also need

a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper

towel, a ladle, a spatula and a basting brush.

Fold one sheet of paper towel into a wad and dip lightly into the bowl of

cooking oil. Squeeze out any excess and then rub the paper towel all

over the surface of the pan to grease. The correct amount of oil is suchthat it is barely visible on the pan. Now turn on the heat/ flame at

medium high.

Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter

onto the center of the pan - just as you would for a pancake - till the ladle

is empty.
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Now begin to spread the batter in sweeping circular motions to form a

pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops

tiny holes as you spread the batter. This is normal.

As soon as you have finished spreading the batter out on the pan, dip the

basting brush in cooking oil and drizzle the oil all over the surface of the

dosa and also around its edges. Now hold the pan by its handle, lift up

and swirl it so as to make the drizzled oil spread all over the Dosa.

When the upper surface begins to look cooked (it will no longer look

soft or runny), flip the Dosa. By this time, ideally, the surface that was

underneath should be light golden in color. Allow to cook for 1 minute

after flipping.

The Dosa is almost done. Fold it in half and allow to cook for 30 seconds

more.

Serve the ready Dosa with side dishes like South Indian Coconut

Chutney,South Indian Gunpowder Chutney and Sambar. I like to make

and serve Dosas immediately while I cook as this means they are crisp

and fresh when eaten. This, however, is not absolutely necessary. You

can also make, stack and serve the Dosas later. Just ensure you keep

them warm till serving time by placing them - just like with pancakes -

in a closed dish.

Before you start making the next Dosa, fold another sheet of paper towel

into a wad and dip it in ice cold water. Squeeze the wad to remove

excess water and then rub it all over the surface of the pan to cool it

slightly. This ensures your next Dosa will spread evenly and not break

because the pan is too hot. Now proceed as you did for the last Dosa.

COCONUT CHUTNEY RECIPE

Ingredients:

1 fresh coconut (grated)

3 fresh green chilies or as per taste

2 tbsp cilantro or coriander leaves (chopped)

1 tbsp lemon or lime juice

1 tbsp split peas (roasted)

3/4 cup plain yogurt

Salt To Taste

Hoe to make coconut coriander chutney :
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Grind coarsely all the ingredients in a blender and serve.

Coconut Chutney

Coconut Chutney is one of the most loved parts of the SouthIndian breakfast, or Tiffin. It makes a wonderful addition toDosai, Idli (steamed rice cakes), or other breads. You canmake Coconut Chutney as mild or spicy as you like dependingon the amount of green chilies you add.

Ingredients:1/2 cup coconut, shredded4 small green chilis

3 tablespoons fried gram dal1/2 inch piece minced gingermarble-sized piece of tamarindSalt to taste1 Tablespoon oil1 teaspoon mustard seeds1 Tablespoon split black gram dal8 curry leaves

Coconut Chutney

Ingredients :

Coconut (grated ) - 250 gms ( 2 tea cups)

Red chilies - 3

Mustard Seeds - pinch
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Salt - to taste

Tarmarind Paste - 1/4 tbl spoon

Curry Leaves - 4

Water - Little

Oil - 1 tbl spoon

Procedure :

1.In grinder add 3 red chillies,grated coconut,salt,tarmarind paste andwater.Now grind it.

2.Take Pan add oil and heat it.Now add mustard seeds,1 red chilli,curry leaves

and then add in that grinded coconut.

3.Now serve with hot rice.

Ingredients

DOSA 2 cups parboiled rice

1 cup uncooked rice

1 cup split Urad Dal (split black gram)

1/2 teaspoonfenugreek seeds

salt

oil (for frying)

ghee or clarified butter (while setting up the final product the masaladosa)

POTATO CURRY 3 tablespoons oil

1/2 teaspoonmustard seeds

1 teaspoon gram dal

1 teaspoon black gram dal

2 medium onions, finely chopped

4 green chilies, finely chopped

1 inch ginger, finely chopped
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2 sprigs curry leaves, finely chopped

1/2 teaspoonred chili powder

1/2 teaspoonturmeric powder

1 1/8 lbs potatoes, boiled,peeled,chopped

salt

coriander leaves, finely chopped (use about one handful)

1 lemon, juice of (optional)

CHUTNEY 2 teaspoons oil

1 pinch asafetida powder

3 dried red chilies

1 1/2 tablespoons split Urad Dal (split black gram) 1/2 coconut, grated

salt

tamarind pulp (use a lemon-sized ball)

Directions1

For the dosa: Soak the parboiled and uncooked rice together in water.

2

Separately, soak the dal and fenugreek seeds together in water.3

After 3-4 hours, drain and reserve the water and grind both separately in a blenderto a fine paste, adding some the reserved water as needed (if the grinder/blenderseizes up) until the mixture is of batter consistency.

4Add the salt, some water if necessary, and mix both together thoroughly; keepovernight to ferment.

5The next day, check the batter; if too thick, add some water and mix so that it isof a pouring consistency.

6Heat a skillet and grease with some oil.

7Pour a ladleful of batter and spread as quickly as possible into a thin circle.

8Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre aswell.
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9Cook until the dosa is done, then turn over and cook the other side until crisp.

10Set the dosas aside.

11Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.

12For the potato curry: Heat the 3 tablespoons of oil.

13Season with the mustard and gram dals.

14When done, add the chopped onions, green chilies, ginger, curry leaves, chilipowder, and turmeric powder.

15

When the onions are browned, add the potatoes and salt, and mix thoroughly.16

Add the coriander leaves and lemon juice, if desired, and mix well.

17For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.

18Fry until the dal turns brownish.

19Remove from flame.

20

Grind this mixture with the grated coconut, salt and tamarind to a slightly roughpaste.

21Add a little water to make the chutney of a spreadable consistency.

22To make the masala dosas (the final product!): When required, reverse theprepared dosa and place on a skillet.

23Spread approximately 1 tablespoon of chutney evenly all over the dosa.

24Carefully place 2 tablespoons of potato curry in the centre, fold the the left athird over the centre, and then the right side over the left (or, just fold it any wayyou like!).

25Sprinkle a little ghee or butter.

26Roast for a minute or two.


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27Remove from flame and serve immediately.

28Alternatively, stuff the dosa with the potato curry only, and serve the chutney as adip.

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south Indian dishes