INJI THOGAIYAL

INJI THOGAIYAL

We used to make Inji thogaiyal often in my family .It taste good with Idly than dosai.I used to even taste it with chilli bajji(milagai bajji) and I am sure it will be a good combination ,try out and give me your feedback. 

Needed:

¼ cup grated coconut, ½ cup of urad dall, ¼ cup of chopped ginger, 1 red chilli small piece of tamarind.

Step 1: Heat 2 spoons of oil and add in the urad dall, tamarind, and red chilli. saute until dall becomes golden brown and transfer it to a plate.

Step 2: On the same pan add chopped ginger and sauté for 1 minute and transfer it to the plate.

Step 3: Now add grated coconut to the pan and sauté for 30 seconds

Step 4: Now grind everything together by adding salt and little water.

Tasty Inji Thogayal is ready to eat with idly and crispy dosai

Tomato chutney (1)

Tomato chutney (1)        

This type of Tomato chutney taste good if eaten with Ragi adai. I have not tempered the chutney as the chutney taste good even without tempering ,if you want then you can temper it with mustard seeds, urad dal and some curry leaves. 

Lets see how to prepare it ,

Method:

1.    Heat 2 spoons of oil in a kadai and add 2 chopped onions, a small piece of tamarind, some curry leaves 2 or 3 red chilly (here I have used Gundu milagai or Red round chilly)fry until onion turns golden brown.

2.    Now add 2 chopped tomatoes, sauté and cook until tomato become mushy and cooked, remove from heat .Bring it to the room temperature and grind it by adding salt. Grind it to a fine paste. Now Tomato chutney is ready, add temper if needed.

 

 

GREEN CHILLY CHUTNEY

GREEN CHILLY CHUTNEY

Green chilly chutney famous for its spiciness. My MIL taught me to prepare this chutney. Now, I am a fan for this chutney.It goes really well with crispy Dosa.

Let’s see how to prepare it step by step,

NEEDED:

Green chilly – 3 nos

Grated coconut – 2 spoons

onions – 2 nos (Medium size chopped)

salt as needed

tamarind – a small piece.

Garlic cloves – 5 nos

METHOD:

·         Heat  1 spoon of oil in pan ,add green chilly and fry them until the raw smell goes.

       (be careful, that the chilly burst while frying)

·         Then put all the other ingredients to the blender along with the fried green chilly and grind well without adding water.

·         Green chilly chutney is ready to serve.

RED CHLLI CHUTNEY OR VARA MILAGAI CHUTNEY

RED CHLLI CHUTNEY OR VARA MILAGAI CHUTNEY

This is the fried version of vara milagai chutney.It is popular in selam  tamil nadu
.It tastes great with Idly,Dosa,Paniyaram.This chutney will be vert spicy .


INGREDIENTS

big onion - 3 no
Red chillies – 7 nos (kundu milagai)or 5 nos (nita milagai)
Garlic cloves - 3 to 4 nos
oil - 3 spoons (gingely oil)

METHOD

STEP 1: Heat oil , add chopped onion , chopped garlic cloves ,red chillies.
STEP 2: Saute till onion, garlic becomes light brown ,and chilli becoms crispy.
                switch off the flame and leave  till it reaches the room temperature.
STEP 3: put those in to blender andd salt ,grind in to a fine paste .do not add water to grind the chutney.
STEP 4: remove from blender and serve with idly or dosa.

THAKKALI SAMBAR –TOMATO SAMBAR FOR IDLI

THAKKALI SAMBAR –TOMATO SAMBAR FOR IDLI

I learnt this from my mother-in-law. It’s very simple to do.It has no dal & no sambar onions , coconut and coriander seeds(dhaniya) are the star ingredients. .It gives a nice taste and flavour.
STEP1: Cut one big onion and keep it aside.
STEP2: Take a blender and Add
3- Chopped tomatoes
2 ½ spoons of roasted gram
2 spoons of coriander seeds (dhaniya)
2 spoons of grated coconut
3 red chilies.

Grind finely by adding water . keep it aside.
STEP3: Heat oil in a pan, Add mustard seeds, after it splutter ,add those chopped onions ,sauté till onions turns transparent.

STEP4: Now add those grinded tomatoes and salt to it and sauté well. Cook by adding little water for 10 mins ,in low flame until raw smell goes off and tomato gets cooked.

STEP5: Switch off the flame and garnish with curry leaves. Serve hot for idly,dosa.

COCONUT CHUTNEY(1)

COCONUT CHUTNEY

Coconut chutney tastes good with idli, dosa ,medu vada and aapam . chutney has to be consumed fresh. Avoid keeping it for longer time outside.


• Grind together all the ingredients mentioned above with little water to a smooth consistency.
• Heat oil in a small pan. Add the mustard seeds. Then add the curry leaves, red chili and asafoetida.Fry for a minute. Immediately pour the tempering on the coconut chutney.
• Mix it well