Showing posts with label Side dish. Show all posts
Showing posts with label Side dish. Show all posts

Tomato Kadayal - Thakkali Kadayal

 Every other day we struggle to find out a side dish for idly, dosa or roti and chappati. When I came across one such dish, I decided to give it a try ofcourse with improvisation.

Tomato - 8 nos medium sized (I used the country variety as it will have the required sourness)
Shallots - 8 nos
Green Chilly - 2 nos
Red Chilly - 2 nos
Curry leaves - a few
Coriander leaves - 1/4 cup finely chopped
Salt - 1 1/2 tsp
Hing - 1/2 tsp
Turmeric Powder - 1/2 tsp
Gingely oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Thuvar Dal - 2 cups (pressure cooked and mashed well) - Optional

Peel and chop the shallots into 2. Chop the tomatoes in a chopper or cut them into small cubes. 
In a pan heat the oil and add mustard seeds, when it splutters add the cumin seeds, hing, turmeric powder and saute a little. Slit the green chillies and add it to the oil along with red chillies. Add half of the curry leaves to the oil and saute it well. 
Add the shallots to the oil and mix it well. Keeping the flame in low and stirring it will turn it glossy. Add the chopped tomatoes and 1/2 cup of water. Increase the flame and let the tomatoes cook. Mash it well with a masher and add salt and bring it to a boil. 
Add the remaining curry leaves and the coriander leaves. 

Serve it hot with idly, dosa or chappati.

To serve the same with rice, add the cooked and mashed dal.

Alu or Aloo Pitka - A side dish recipe from Assam

 Alu Pitika or mashed potato is a side dish recipe from North East India.

Potato - 4 nos
Mustard Oil - 1/2 sp (if the smell is not preferred Gingely oil can be used)
Onions - 2 nos
Green chilli - 2 nos
Salt to taste
Coriander leaves - 1/2 cup

Pressure cook potatoes. Peel and mash the potatoes. Chop the onions finely. Chop the green chillies finely. Chop coriander leaves finely. Mash all the ingredients together along with the mashed potatoes. Makes a great side dish for rotis and ghee rice.

This is similar to Potato Podimas dish of Tamil Nadu

Kadai Paneer - Using ready to cook mix

Tredy foods A company that specialises in traditional snacks and sweets of India especially from South India. The sweets and snacks are native and unique and healthy which are delivered to the door steps of those who order it. Not just food but also kitchen appliances and utensils the traditional ones are sold by Tredy foods.

With a well knit network, Tredyfoods strives its best to serve its customers only THE BEST.

Tredyfoods have come up with ready to cook masala in three variants. Kadai Masala, Chettinad Masala and Pepper Masala.

With the Kadai Masala paste, I tried making Kadai Paneer. The best part of these ready to cook masala is that this contains oil, tomato, onion, capsicum, salt and all other spices. These are in a powder form and that helps in a mess free cooking. Kadai Paneer needs chopping grinding, marinating but this Tredyfoods ready to cook masala eliminates all these steps thus enabling the user to cook thier favourite and delicious meal quickly. These ready to cook pastes are very helpful to bachelors and working woman who want to eat thier favourite and delicious meal without struggling much in the kitchen. 

The masala mix is in dehydrated form and is made in the form of pickle or thokku and is packed in no air circulation method in vaccum pack that gives a shelf life of 12 months. 

Though the name Kadai Paneer, suggests that it is to be cooked in Kadai or wok, I tried making it in pressure cooker to make it even more quicker. As we wanted a dry version, I have used very less water too. 

Paneer - 250 gms
Tredyfoods Kadai Paneer masala - 1 pack (50 gm pack)
Water 50 ml
Ghee - 2 tbsp (optional as the mix already contains oil)

Cut the paneer into cubes. Immerse it in hot water for about 3 mins remove and drain. (This is to make the paneer soft). In a pressure pan (1.5 ltrs or 2ltrs) add 1 tbsp of ghee, Tredy foods Kadai mix, water and mix well. Add the Paneer cubes and mix thoroughly with a wodden laddle or a spoon. Ensure you dont break any Paneer pieces and all the cubes are coated evenly. 

Add the remaining ghee. Close the pan and set for 3 whistles on medium flame. Tasty Kadai Paneer is ready.

As the Tredy food mix contains all the necessary masalas and veggies there is no trouble of grinding them. Just open the packet and add it to the paneer or mushroom or baby potato. (Non-Veg lovers can make use of this masala mix to make Kadai Chicken)

Garnish with finely chopped coriander leaves (optional).

Ginger Garlic Potato

Whenever I learn a new dish made of potato kids want me to try it out immediately and it happenned with this Ginger Garlic Potato recipe too. When I was describing the recipe to my kids they said mom please try it out and send it to school tomorrow. (Why to school specifically, I will be sending it in a box alone and they will not have the guilt that they were not able to complete it.) But they had liked it so much they wanted me to do it again. One of the few recipes that the kids loved after tweaking it a bit from the original recipe.

I have added the quantity that I have used but you can adjust it as and how you like it. This can be made both with baby potato and also equally cut regular potatoes. This makes a great side dish for rasam rice or vathakuzhambu rice or pulav or chappathi or roti.

Baby Potato - 1 Kg
Ginger - 1 inch piece
Garlic - 8 pods
Mint leaves - 1/4 cup
Jeera - 1 tsp
Salt - 1 1/2 tsp
Coriander leaves - 1/2 cup
Sambar Powder - 2 tbsp
Oil - 2 tbsp

Pressure cook and peel the potatoes. Make a paste of mint leaves and jeera.  In a pan add oil and when it gets hot add chopped ginger and garlic and saute a while add the potatoes and mix well. Add the mint jeera paste and mix well so that all the potatoes get coated well. Add the salt and sambar powder and mix thoroughly. Reduce the flame and cook till all the potatoes are coated with all the ingredients added.

Baingan Aloo Kuruma by Shripriya

Brinjal Contest entry posted by Shripriya Ramakrishnan

Brinjal - 6 chopped fine
Potato - 2 boiled and cut into pieces
Tomato - 1chopped fine
Onion - 1 chopped fine
Ginger(1 inch)-Garlic(5 Cloves)-Green chillies (4 )- grind into a paste
Coconut milk - 2 cups
Garam masala powder - 1 tblspn
For seasoning: oil, sombu, mustard, turmeric
Salt - as needed
Coriander leaves for garnishing.

1. In a kadai put oil, add the items mentioned for seasoning.
2. Add the chopped onion, and fry till it is cooked fine.
3. Add the Ginger, garlic, greenchillies paste and fry until raw smell disappears.
4. Add the tomatos and cook well.
5. Add the cut brinjals. Fry until they get nicely cooked.
6. Add the boiled and cut potatoes, garam masala powder, salt, and the coconut milk.
7. Once it boils upto desired consistency, turn the stove off, garnish with coriader leaves.

Goes well with chappathis, puris, and also plain rice.

1. We can add chole instead of potatoes and make this as baingan chole.
2. Instead of adding coconut milk, you can grind 4 tblspns of shredded coconut along with ginger, garlic, and green chillies and add it.

Baingan Partha by Vijaya Venkatesh

Brinjal Dishes contest entry by Vijaya Venkatesh

Big Brinjal - 1
Green chillies - 6 to 8 ( chopped finely)
Coriander leaves - 1/4 bunch (chopped finely)
Dhaniya powder - 1 tea spoon
Haldi - 1 tea spoon
salt to taste
Wheat flour - 3 cups

Thoroughly roast the baingan , remove the skin and mash it well. Add all the ingredients with wheat flour along with baingan mash and make a soft dough , roll them and make paraths . You can add garlic paste to the flour also, if u like . Serve them with raitha .

Kathirikkai Gothsu by Bhooma Sudhakar

Brinjal Contest entry by Bhooma Sudhagar


Brinjal – 5-6 pcs (medium size-finely diced)
Onion – 2
Tomato – 1
Tamarind extract - one cup (take a lemon size tamarind extract)
thuvar Dhal – cooked and smashed
Turmeric powder and salt as required.

Roast and coarse grind:-
Coriander seeds – 3 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Red chillies – 4 (round chillies)

For seasoning:-

Musturd seeds - ½ tsp
Curry leaves – 1 string.

How to make :-
Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves.
When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well.
Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy.
Now add the diced brinjals and mix well. Then add the tamarind extract.
Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft.
When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final consistency to be.
Lastly add the grinded powder and mix well. keep it just for a mintute .
Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
Garnish with chopped coriander leaves and serve hot with Venn Pongal.
I just added smash thuvar dhal to subside the sour taste of tamarind water and enhance the it is optional..

Paneer Manchurian - IndoChinese Dish How to make it at home?

When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian.

Paneer - 250 gms
Onion- 4 nos
Tomato - 1 no.
Spring Onions - 3 stems
Green Chilly - 2 nos
Ginger Garlic Paste - 1 tbsp
Soy Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Corn Flour - 2 tbsp
Pepper Powder - 1/4 tbsp
Red Chilly Powder - 1/2 tbsp
Coriander Powder - 3/4th tbsp
Cumin Powder - 3/4th tbsp
Water - 1 cup
Oil- 1/4 cup

Method :
Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.

 Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits.

In a shallow pan add 1/2 of the oil and shallow fry the Paneer cubes till they become golden brown in colour. Remove drain and set aside. The marinated paste will be left out donot throw it off, it could be used to thicken the manchurian gravy.

In the same pan, add the Spring onion leaves and saute a bit. Add Green Chillies, chopped onions, Tomato puree, ginger garlic paste and saute till it emits a nice aroma, do the whole process in low flame. Add the Paneer Cubes and saute a while before adding the soya sauce and tomato ketchup.

If you want it dry just saute a while and switch off the stove and transfer it to a serving bowl and decorate it with finely chopped coriander leaves and spring onions.

If you want to make it as a gravy for side dish, then add a cup of water and add the left over marination paste and bring it to boil. Keep stirring so that it does not settle at the bottom.When it turns glassy, remove from flame, transfer to a serving bowl, decorate it with finely chopped coriander leaves and spring onions and serve with any Roti or Chappati of your choice or even Veg Pulav and Fried Rice.

Vendaikkai Masala/Lady's finger Masala

Lady's finger - 1/4 kg
Green peas - 1/2 cup
Onion - 1 big
Tomato - 2 nos
Bengal gram dal - 2 tsp
Coriander seeds - 2 tsp
Red Chillies - 4 nos
Grated coconut - 2 tsp
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1 tbsp
Urad dal - 2 tbsp
Coriander leaves - 1/4 cup

Cut the Lady's finger into 1 inch piece. Cut the onions into small pieces. Fry both of them in oil. Add little salt and saute well.

Grind bengal gram, chillies, coriander seeds, asafodeita, coriander leaves to a finer paste. Make a puree of the tomato. Cook the green peas along with and little turmeric powder. When it gets cooked add the grind masala, tomato puree and salt mix well. Add the sauted onion and Lady's finger and mix well.

In a seasoning laddle, heat oil add mustard seeds and urad dal and add it to the gravy. Makes a great side dish for chappati and poori.

Tomato Pickle

During tomato season it is always make use of it and make tomato pickles and store it.

Tomato - 2 kgs
Red Chilly - 200 gms
Solid hing - 1 inch piece
Methi seeds - 1 tbsp
Turmeric Powder - 1 tsp
Gingely oil - 1/2 cup
Salt to taste
Garlic pods - 24 pods

Cut the tomato into round slices and spread it in a plate or plastic sheet and dry it in sun for about a week till it becomes dry. Whenever needed soak a  few slices in hot water.

Fry methi seeds and red chillies and grind them to coarse powder. Heat oil in a pan add mustard seeds and when it splitters add the tomato slices and garlic pods saute well without adding water. Add the turmeric powder, ground powder, salt and mix well. When the oil gets released out remove from flame.

Makes a good side dish for dosa or idly.

Fresh green Kothamalli Thokku

When u get a lot of coriander leaves in the market it is better to get  them and do thokku.

Coriander Leaves - 3 to 4 bunches
Red Chilly - 12 nos
Salt to taste
Tamarind - a lemon size
Gingelly oil - 4 tbsp
Mustard seeds - 1/4 tsp
Urad dal full - 1tsp
Asafodeita - 1 tsp

      Clean the bunches, remove just the leaves. Wash thoroughly and drain fully. Dry roast red chillies grind it along with tamarind  and salt to a fine powder. Add the coriander leaves and grind it again to a fine paste.

       Heat oil in a pan, add mustard seeds, when it splutters add the urad dal, asafodeita powder add it to the ground powder. Grind it again.

       Store it in an airtight container. It can also be stored in fridge. Can be used for 1 week to 10 days. Use it as a side dish for idly, dosa, chappati, curd rice.

Carrot Sambar for idly and dosa

Vareity is the spice of life. Not only kids even adults want different kind of side dish for the regular idly and dosas. Here is one such dish that have a different taste and aroma. Though the cooking method of this is similar to Sambar, this will not be that good to mix with rice and eat.

Carrot - 2 nos
Shallowts or Small Onion - 8 nos
Tomato - 1 nos
Coriander seeds - 1 spoon
Broken fried bengal gram dal - 2 spoons
Coconut - 6 spoons grated.
Tamarind paste - 1 tsp
Masoor dal or Moong Dal or Thoor Dal - 1/2 cup
Salt to taste
Methi seeds - 1/2 spoon
Curry leaves a few
Coriander leaves a few
Red Chilly - 2 nos
Green Chilly - 1 no

Pressure cook the dal and mash it thoroughly. Cut carrot in round shape and pressure cook it too separately.

Grind Coriander seeds, Broken Fried Bengal Gram dal and coconut to a fine paste. In a shallow bottom pan add one spoon of oil and mustard seeds. When it splutters add the methi seeds, Green chillies. Peel and cut the onions into halves add it to the pan and saute for a while. Finely chop the tomato and add it too and mix well. Now add the cooked carrot. Mix tamarind paste to 1 cup of water and add it to the pan. Bring it to a boil and when it boils add the ground paste.

Reduce the flame and bring it to a boil and when it starts bubbling add the mashed dal. If the sambar is thick add another 1 cup of water. Remove from flame and add finely chopped coriander leaves and curry leaves.

Heat oil in a seasoning laddle and add asafodeita and red chillies to it. Pour it on top of the sambar. Mix thoroughly before serving.

Serves a great side dish for idly and dosa.

Brinjal Rasavangi by Sowpernica

Brinjal Contest entry by Sowpernica's Kitchen


Brinjal – ½ kg (finely cut)
Jaggery – a small bit
Oil – 1 ½ teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 ½ teaspoon
Tamarind – a small piece
Hing - ¼ teaspoon
Turmeric powder - ½ teaspoon
Roast & Grind:
Coriander seeds – 3 teaspoons
Channa dal – 3 teaspoons
Red chillies – 2
Curry leaves – 6
Coconut – ½ cup (grated)

Heat a teaspoon of oil in a kadai.
Add mustard seeds & allow spluttering.
Add cut brinjal pieces, salt, turmeric powder, hing & jaggery.
Soak tamarind in little water & prepare tamarind water. (approx ½ tumbler)
Sprinkle this water & keep closed.
Repeat step 5 until till the pieces look cooked.
Roast ingredients mentioned with ½ teaspoon of oil & grind to smooth paste.
Add the ground paste & mix well.
Allow boiling for 5 more minutes.
Garnish with curry leaves & serve hot with rice.

Kaju-Badam-Peanut-Paneer Masala

Party Menu recipe posted by Shripriya Ramakrishnan

Paneer - 2 cups of cut cubes.
Ginger-Garlic-Greenchillies paste - 2 tbspn
Tomato puree - 1 cup
Garam masala powder - 1 tbspn
For seasoning: cumin, cloves 2, cardomom 2, turmeric powder
Fresh cream - 2 tbspn
Coriander leaves - for garnishing
Salt: as needed.
Grind into a paste: Roasted peanuts about half cup, Cashews 20 soaked in warm water for about 40 minutes, Almonds about 20 soaked in water and skin removed, poppy seeds about 2 tbspn, 1 big red onion chopped fine.

Heat one tbspn of oil in a kadai. Add the items mentioned for seasoning. When the cumin seeds splutter add the ginger-garlic-green chillies paste and fry for about a minute and then add the ground paste and garam masala powder. Fry until the raw smell goes. Add tomato puree. Let it blend with the masala and boil for about a minute. Now add cut paneer pieces, water enough for the gravy, and salt. Paneer gets cooked in about 2-3 minutes. If you want to thicken the gravy, you can mix besan and water and add to the gravy and boil for couple more minutes. Add the cream towards the end. Garnish with coriander leaves.
Your Kaju-Badam-Peanut Paneer masala is ready. Don't worry about the fat content....just enjoy. It is a big paaaaaaaaaaartayyyyyyyyy!!!!! :)

Gobi Mussalam|Gobi Musallam

After learning the name of the dish I make quite often as Baingan Mussalam, I was quite intrigued as to what other veggies can be used to make this Mussalam. Found from the net that Potato, Baby Potato and Cauliflower can also be used to make Mussalam. But each vegetable have a different type of cooking the same Mussalam.

Cauliflower - 1 small
Onions - 2 nos
Tomato Puree - 1 1/2 cups
Chilly Powder - 1 tsp
Ginger garlic paste - 1 tsp
Coriander seeds - 1 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1 no or Cinnamon Powder - 1/2 tsp
Cloves - 4 nos
Green Chillies - 2 nos
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Cashew nuts - 8 nos
Ghee - 1/4 cup
Milk - 1/4 cup (optional)
Salt to taste
Oil - 1/4 litre
Coriander leaves - finely chopped 1/2 cup

In a pan dry roast coriander seeds, cumin seeds, cinnamon stick, clove and grind it to a fine paste adding little water along with cashew nuts and garam masala.

Cut the Cauliflower into small florets. Boil the florets in water along with little salt and turmeric powder. When half done, drain and when the water is drained, fry the florets in a small deep fry pan till they become brown in colour.

In a shallow pan add ghee and when hot add ginger garlic paste and saute a little. Add the ground paste and onion simultaneously and fry till the oil is separated. Add turmeric powder, chilly powder and add 1/2 cup of water. Mix everything thoroughly. Add the tomato puree and another 1/2 cup of water. Add salt and reduce the flame to let the gravy become thick and oil floats on top. Add little oil (or milk) and the fried cauliflower pieces. Bring it to boil and keep it in low flame for another 3 mins.

Garnish it with coriander leaves, fried cashew nuts.

Serve this hot with Roti/Chappati.

Baingan Mussalam|Baingan Mohalai Gravy a very rich side dish recipe

I came to know that Baingan Mughalai gravy and Baingan Mussalam are one and the same after getting clarified from some of my friends. Though any kind of vegetable can be used along with the basic gravy, when Baingan is used it really gives a wonderful taste. A must try for all Brinjal lovers.

Brinjals - 8 nos small sized
Onions - 2 nos big
Tomato - 4 nos.
Tomato puree - 1 cup
Ginger garlic paste - 2 tsp
Coriander powder - 2 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp (or to taste)
Salt to taste
Ghee - 1/4 cup
Oil for deep frying.
Coriander leaves - 1/2 cup
Fresh cream - 3 to 4 tbsp

Wash and clean the brinjals and cut them to 6 pieces length wise. Heat oil in a pan and fry the brinjal pieces till they become golden brown in colour. In a hard bottom shallow pan add ghee and  cumin seeds. When the cumin seeds crackle add the finely chopped onions and saute it till it turns golden brown in colour. Add the ginger garlic paste, coriander powder, turmeric powder, chilli powder and mix well. Add a cup of water to mix all the ingredients thoroughly. Bring it to a boil, reduce the flame add the finely chopped tomatoes and mash well with all the other ingredients. Cook it thoroughly till the oil separates from gravy. Add brinjal, tomato gravy and required quantity of salt. Mix well and cook for about 5 mins in low flame.

Remove from flame and transfer it to a serving bowl, mix the cream. Garnish it with coriander leaves. To make the dish rich can also garnish with fried cashew nuts.

Goes well with Rotis, Chappatis or even jeera rice.

Dal Lucknowi Chappati side dish

Wanted a change from the regular Dal fry or the other dal dishes. Had a few of green gram dal, moong dal etc. Suddenly remembered seeing Dal Lucknowi dish prepared in one of the cookery show.

Thuvar Dal - 1/2 cup
Moong Dal - 1/2 cup
Green gram Dal - 1/2 cup
Milk - 1/2 cup
Green chillies - 2 nos
Garlic cloves - 4 nos
Cumin seeds - 1 tsp
Red Chillies - 4 nos
Turmeric Powder - 1 pinch
Coriander leaves - 1/2 cup
Curry leaves - 1/4 cup
Salt to taste
Asafodeita - 1 pinch
Ghee - 2 tsp
Mustard seeds - 1/2 tsp

Wash and pressure cook the dals along with turmeric powder for about 5 whistles. Let it cool, remove and mash well. Transfer it to a hard bottom vessel add salt and mix thoroughly and bring it to a boil.

Heat seasoning laddle and add ghee to it. Add mustard seeds and when they splutter add cumin seeds, slit green chillies, red chillies,  chopped garlic and saute well. Chop the curry leaves add it to the dal and pour the seasoning on top of it and mix well. Add milk and cook for just a min or two. Remove from flame, add finely chopped coriander leaves.

Can be served with hot rice or roti

Baby Potato fry Chettinad Style

Baby potatoes are always every one's favourites but making same recipes every time is quite boring. While searching the net, I came across a recipe which is prepared in Chettinad style.

Baby Potatoes - 1/2 kg
Shallots - 250 gms or 24 nos (medium sized)
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Urad Dal - 1 tbsp
Red Chillies - 6 nos
Black pepper corn - 12 nos
Cumin seeds - 1 tbsp
Mustard seeds - 1 tsp
Oil - 1 tsp
Salt to taste

Boil the potatoes and peel them. Prick them with a tooth pick to make small holes in each one of them.

Dry roast urad dal, red chillies, black pepper, cumin seeds and curry leaves. Grind them to a fine powder (Alternatively Chettinad Masala powder can also be used).

Peel the shallots (sambar onion) and if they are large cut them into halves. Heat oil in a pan add mustard seeds and when they splutter add the shallots and fry till they turn glassy. Add the potatoes, salt, ground masala powder and mix well. Cook on low flame and keep turning the potatoes so that it turns golden brown all over.

Chop the coriander leaves finely and add it to the potatoes and mix. Serve with rice or with rotis.

Note: If you are serving it with rotis, cut the baby potatoes into half before adding to the pan.

Lemon Dal Recipe

Thoor Dal - 1 cup
Turmeric Powder - 1 pinch
Mustard seeds - 1/4 tsp
Urad Dal whole - 1 tbsp
Red chillies - 2 nos
Ghee - 1 tbsp
Cumin seeds - 1/4 tsp
Garlic - 3 cloves
Asafodeita - 1 pinch
Lemon - 1 no
Curry Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Salt to taste

Pressure cook thoor dal with turmeric powder. When cooked, let it cool, mash thoroughly.

Peel and chop the garlic pods. Heat ghee in a pan and add mustard seeds, when it splutters add urad dal, red chillies, garlic cloves and cumin seeds. Add the thoor dal, salt and 2 cups of water. Cook till the dal boils. Add finely chopped curry leaves and coriander leaves.

Remove from flame and add lemon juice.

Serve it with chappati or hot white rice.

Red Garlic Chutney - A spicy side dish recipe for Idly and Dosa

Grated Coconut - 1 cup
Garlic - 8 cloves
Red Chillies - 4 (round vareity)
Tamrind Paste - 1 tsp
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Hing - a pinch
salt to taste

Heal 1 tsp of oil in a pan and saute the red chillies along with garlic for a minute. Add the coconut to the pan and fry till it turns golden brown. Let it cool and grind it to a paste along with tamrind paste and salt. Add little water, to make it a paste.

Heat oil in a seasoning laddle and add mustard seeds to it, when it splutters add asafodeita(hing) and pour it on top of the chutney.

This can be served with Idly or Dosa. (Especially for dosa that is made on the very day when the batter is prepared).