Kobbari Chutney-Coconut&Cilantro Chutney For Idly or Dosa

This is an andhra style Coconut Chutney for Idly or any kind of Dosa.
Just takes few minutes to prepare and can be made freshly for the breakfast.
Can also add tempering  if you would like to.

INGREDIENTS:

Fresh grated coconut or Frozen grated coconut-1/2cup
Putnala Pappu or Dalia-1cup
Salt
Cumin seeds-1/2tspn
Green Chilli-3-4(acc to taste)
Curry Leaves-few
Cilantro Chopped-1/2cup
Ginger chopped-1inch piece
Coriander powder-1/2tspn(can be made at home-grinding roasted coirander)
Oil-1tspn
Lemon juice or tamarind juice -1tspn
Water for grinding.


PROCESS:

Heat a pan , add oil , add cumin ,greenchilli,curry leaves fry for 2min .
Add dalia/Putnala pappu fry for a min,add coriander powdercilantro.ginger  and turn off the gas.
Once this mixture cools down , take it in a blender or grinder and grind it by adding required salt and
lemon juice acc to taste .Add water acc to desired consistency of the chutney.
Take it into a serving bowl and serve it with warm idly or dosa.

If you would like to add tempering , you can add it after taking chutney into a bowl.
But otherwise also it tastes perfect .To avoid extra oil i usually do not do the tempering .:)

BEERAKAYA THOKKU PACHADI

INGREDIENTS:

Beerakaya/ridge gourd pottu/skin-1cup
Roasted Peanuts-1/2cup
Garlic Cloves-5(minced)
Dry Red Chillies-6-8
Curry Leaves-2tspn
Chana Daal -1tbspn
Urad Daal-2tspn
Cumin/Jeera-2tspn
Soaked Tamarind-2tspn
Oil-1tspn
Salt to taste


PROCESS:
--Cook beerakaya pottu in a pressure cooker for 6whistles by adding 1-2tspn of water and keep it aside to cool down.
(you can place tamarind(seedless) along with pottu in the cooker)
--Meanwhile heat a pan and add oil to it .Addgarlic and roast then add jeera, urad daal, chana daal and roast them till they change color.
Then add red chilli and curry leaves and once they are roasted turn off the gas and let them cool.
--Once the ingredients are at room temperature first grind the dry mixture to powder and then add cooked pottu and grind to a rough paste without adding water.

Yummy beerakaya thokku pachadi is ready to serve with idly,dosa ,roti or warm rice.Enjoy!

ALLAM PACHADI !

INGREDIENTS:

Ginger-2inch size piece

Tamarind-lemon size

Jaggery/Bellam grated-

Red chilli-12

Curry Leaves-1/2cup

UradDaal-2tspn

ChanaDaal-2tspn

Mustard seeds-1tspn

Turmeric-1/4tspn

Salt to taste

Oil -8tspn

Hing-1/8tspn

PROCESS:

-Take dry ginger and remove its skin and cut into small pieces.
-Soak tamarind in little water(4tbspn water)for 15min or microwave for 30sec.
-Take a pan,add oil in it.Once oil is warm add uraddaal,chana daal.
-Once they start changing color add mustard seeds,red chilli and curry leaves.
-Fry them well.Now add hing and switch off the flame.
-Remove these ingredients from oil and once they are cool add them to grinder/blender.
-To this add grated jaggery,salt to taste,turmeric,tamarind,ginger pieces and grind them to paste.(If needed - then add very little water.)
-Once it is done add the oil in which you fried the ingredients to this paste and grind once.So that oil mixes with the paste very well.
-Now you can take it into a bowl.

This yummy allam pachadi  also called chinatapandu pachadi  goes well with idly or dosa or pesarattu.It also tastes good when served with warm rice and ghee.