Ingredients
-
Peanuts/kadalai - 1cup
- Grated coconut -2 tbsp
- Red chillies – 5 (according to your spicy taste)
- Garlic clove -2
- Tamarind – small piece
- Oil - 2 tsp
- Mustard – 1/2 tsp
- Urad dal - 1 tsp
- Curry leaves - little
- Salt
Preparation
- Heat
the pan and roast the peanuts (kadalai) and remove the skin. (Roasted peanut is
available in shops)
-
Now in mixer grinder jar add peanuts, coconut, garlic, red chillies, tamarind,
salt and grind like a smooth paste by adding water. Transfer it to a bowl.
- Heat the pan with oil, add mustard, after mustard splutters, add urad dal and
curry leaves and saute for a min and pour it to the chutney bowl.
- Ready to serve healthy and easy Peanut/kadalai chutney with idly and dosa.
Ingredients
- Pudalangai / Snake
Gourd - 2 cups
- Grated
coconut -1/4 cup (optional)
- Oil -2 tsp
- Small onion – 3 chopped
- Mustard seeds -1 tsp
- Channa dal -3/4 tsp
- Green/Red chillies -2
-
Moong
dal – 2 tbsp
- Asafoetida
- Curry leaves
few
-
Salt
Preparation
- Wash and chop the Pudalangai.
Heat the pan with oil, add mustard starts to sputter, add channa dal and chilli
and fry for few secs.
- Now add onion and saute for a
sec, add chopped Pudalangai, turmeric powder, moong dal and salt.
- Mix well for 2 mins, sprinkle
some water and cover the pan with lid and allow to cook till soft.
- To finish add grated coconut and
mix well in low flame for 1 min.
- Remove from flame and serve.
- Ready to serve healthy and easy Pudalangai
Poriyal with rice.
Method
2
- Avoid moong dal while using
chilli powder.
- Instead of chillies you can add
chilli powder.
- Add chilli powder before adding
the coconut and saute for 3 mints and then add grated coconut and mix well in
low flame for 1 min.
- Ready to serve healthy and easy Pudalangai
Poriyal with rice.
Ingredients
- Potato/Aloo
boiled - 2 cup
- Mustard
Seeds - 1 tsp
- Ginger
garlic paste - 1tsp
- Turmeric
Powder- 1/4 tsp
- Red
Chilli Powder - 1 tsp
- Curd
- 1 tbsp
- Jeera
– 1 tsp
- Asafoetida a pinch
- Curry leaves few
- Oil
- 3 tsp
- Salt
to taste
Preparation
- Peel the skin of potato and cut into small cubes,
add salt, turmeric, ginger garlic paste, chilli powder, curd and mix well. Keep
aside for 10 -15 mins.
- Heat the pan with oil and add mustard seeds allow
to split and add jeera, asafoetida, curry leaves and saute for few secs.
- Now add the potato mixture and mix well.
- Cover and cook on low flame till crispy.
- Ready to serve spicy,tasty potato fry with rice
and chappathi.
