Tamil Nadu Style Coconut Chutney | Chutney for Dosa / Idli

Tamil Nadu style coconut chutney

Quick and easy Tamil Nadu style coconut chutney with bengal gram /pottukadalai.
Prep Time: 5 minutes
Cook time: 5 minutes
Serves: 3 to 4
Ingredients:

1. Grated coconut- 1 cup
2. Roasted Bengal gram /pottukadalai- 1/4 cup
3. Green chilies- 2 to 3 ( or to taste)
4. Ginger,chopped- 1/4 tsp
5. Tamarind pulp- 1/8 to 1/4 tsp( according to taste)
6. Water- as required
7. Mustard seeds- 1/4 tsp
8. Urad dal- 1/4 tsp( optional)
9. Asafoetida- 1 pinch( optional)
10. Curry leaves- 1 sprig
11. Salt- to taste
12. Oil- as required

Instructions:

In a blender combine together grated coconut,bengal gram/pottukadalai,green chilies,ginger,tamarind pulp ,salt to taste and water,Grind to form a thick and smooth paste.(adjust the consistency according to your requirement)

Heat oil in a pan,add mustard seeds and let it splutter.Add urad dal ,saute until it turns golden brown.Next add asafoetida and curry leaves ,saute for few seconds.Add the coconut paste ,mix well and cook for few seconds.Switch off the stove and transfer to a serving bowl.

Serve with dosa or idli.

Chettinad Chicken Curry

Chettinad Chicken Curry

Recipe Source :Sanjeevkapoor.com
Spicy Chettinad style chicken curry.
Prep Time: 15 to 20 minutes
Cook time: 20 to 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,cut into medium size pieces- 1 kg
2. Ginger,chopped-2" piece
3. Garlic - 10 to 12 small cloves
4. Onion,chopped- 1 large
5. Curry leaves- 2 sprigs
6. Tomato ,chopped- 2 to 3 medium
7. Red chili powder- 1 tsp
8. Turmeric powder- 1/2 tsp
9. Lemon juice- 1.5 to 2 tsp
10. Coriander leaves,chopped- 2 tbsp
11. Black pepper powder- to taste( optional,see notes)
12. Salt- to taste
13. Oil- as required
14. Water- as required

To roast and grind:

1. Grated coconut- 1.5 cups
2. Dry red chilies-6 to 8 nos
3. Poppy seeds / Khus khus- 2 tsp
4. Coriander seeds- 1 tsp
5. Cumin seeds- 1/2 tsp
6. Cardamom - 3 nos
7. Cloves-2 nos
8. Cinnamon- 1" piece
9. Star anise- 1/2 of a small
10. Fennel seeds- 1 tsp

Instructions:

Heat oil in a pan and add all the ingredients listed under ' To roast and grind'.Roast until it turns golden brown,stirring continuously on a medium low flame.Allow this to cool slightly,add ginger and garlic to this and grind to form a smooth paste.

Heat oil in a pan,add onion and saute until it turns golden brown.

Add curry leaves and the  coconut masala paste. Saute for few minutes.

Now add tomato,chili powder,turmeric powder and salt to taste.Mix well and cook for 2 to 3 minutes.

Add chicken and mix well.Cook for 5 minutes.Now add 2 cups water and lemon juice.Mix well,cover and cook until chicken is done and gravy turns thick.Add black pepper powder to taste ( if using) ,mix well and switch off the stove.

Garnish with coriander leaves and serve with rice /roti.

NOTES

• As we wanted it to be spicy,I used about 8 Kashmiri red chilies, 2 tsp kashmiri chili powder and 1/2 tsp black pepper powder.Adjust the quantity according to your spice level.