Peerkankai chutney Recipe / Ridge Gourd Chutney Recipe

Peerkankai chutney / Ridge Gourd Chutney

Idly With Peerkankai chutney

Ingredients :

**********

Peerkankai - 1 nos

Brinjal - 2 nos

Potato - 2 nos

Onion - 1 no

Green chilli - 2 nos

Tomato - 2 nos

Asafoetida - generous pinch

Turmeric powder - 1/4 tspn

Salt to taste

Mustard  seed - 1/4 tspn

Urud dhal - 1/4 tspn

Curry leaves needed

Coriander leaves needed

Oil needed

Method :

*******

• Peel off the ridges in peerkankai.

• Cut peerkankai ,brinjal, peeled potato, onion, tomato and green chillies into small pieces.

Peerkankai - 1 nos

Brinjal - 2 nos

Potato - 2 nos

Onion - 1 no

Green chilli - 2 nos

Tomato - 2 nos

Asafoetida - generous pinch

Turmeric powder - 1/4 tspn

Salt to taste

Mustard  seed - 1/4 tspn

Urud dhal - 1/4 tspn

Curry leaves needed

Coriander leaves needed

Oil needed

• Heat a pan with oil saute with mustard seeds, urud dhal, curry leaves.

• Add all the vegetables and  cook for 1 whistle.

• Add asafoetida to the vegetables and switch off after all the vegetables are well cooked.

• Smash the vegetables with the smasher.

• Add coriander leaf and stir well.

• Peerkankai chutney is ready.

Peerkankai chutney / Ridge Gourd Chutney

Idly With Peerkankai chutney

Peerkankai chutney / Ridge Gourd Chutney

Peerkankai chutney / Ridge Gourd Chutney

Ingredients :

**********

Peerkankai - 1 nos

Brinjal - 2 nos

Potato - 2 nos

Onion - 1 no

Green chilli - 2 nos

Tomato - 2 nos

Asafoetida - generous pinch

Turmeric powder - 1/4 tspn

Salt to taste

Mustard  seed - 1/4 tspn

Urud dhal - 1/4 tspn

Curry leaves needed

Coriander leaves needed

Oil needed

Method :

*******

• Peel off the ridges in peerkankai.

• Cut peerkankai ,brinjal, peeled potato, onion, tomato and green chillies into small pieces.

• Heat a pan with oil saute with mustard seeds, urud dhal, curry leaves.

• Add all the vegetables and  cook for 1 whistle.

• Add salt, turmeric powder and cook it in a low flame for some time.

• Add asafoetida to the vegetables and switch off after all the vegetables are well cooked.

• Smash the vegetables with the smasher.

• Add coriander leaf and stir well.

• Peerkankai chutney is ready.

• Ideal for Idly and Dosai.

Sending this recipe to cooking with green

 

Linking this recipe to "Cook With Comfort" Announced by Cookingwithsapna

Linking this recipe to the event “Lets cook with green vegetables”

Linking it to the event  Vardhini's Dish it out - Light dinners 

Sending this recipe to  Cook N Share What u Like Event & Giveaway.

Vegetable Chutney / Side dish for Idly and Dosai

Vegetable Chutney / Side dish for Idly and Dosai

Ingredients :
**********

Brinjal - 2 nos

Potato - 2 nos

Onion - 2 nos

Tomato - 2 nos

Green chilli - 2 nos

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Salt to taste

Oil needed

Coriander leaves to garnish

Curry leaves needed

Asafoetida a pinch

Turmeric powder - 1/4 tspn

Red chilli powder - 1/4 tspn

Method :

*******

• Cut all the vegetables (brinjal,potato,onion,tomato) in to cubes.

• Heat a pan with oil saute with mustard seeds, urud dhal, curry leaves and sliced green chillies.

• Add all the vegetables saute for 5 minits.

• Add water, salt, turmeric powder, chilli powder and cook it in a low flame for some time.

Brinjal - 2 nos

Potato - 2 nos

Onion - 2 nos

Tomato - 2 nos

Green chilli - 2 nos

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Salt to taste

Oil needed

Coriander leaves to garnish

Curry leaves needed

Asafoetida a pinch

Turmeric powder - 1/4 tspn

Red chilli powder - 1/4 tspn

•  Add asafoetida to the vegetables and switch off after all the vegetables are well cooked.

• Smash the vegetables with the smasher.

• Add coriander leaf and stir well.

• Vegetable chutney is ready.

• Ideal for Idly and Dosai.

Vegetable Chutney

Vegetable Chutney / Side dish for Idly and Dosai

Ingredients :
**********

Brinjal - 2 nos

Potato - 2 nos

Onion - 2 nos

Tomato - 2 nos

Green chilli - 2 nos

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Salt to taste

Oil needed

Coriander leaves to garnish

Curry leaves needed

Asafoetida a pinch

Turmeric powder - 1/4 tspn

Red chilli powder - 1/4 tspn

Method :

*******

• Cut all the vegetables (brinjal,potato,onion,tomato) in to cubes.

• Heat a pan with oil saute with mustard seeds, urud dhal, curry leaves and sliced green chillies.

• Add all the vegetables saute for 5 minits.

• Add water, salt, turmeric powder, chilli powder and cook it in a low flame for some time.

• Add asafoetida to the vegetables and switch off after all the vegetables are well cooked.

• Smash the vegetables with the smasher.

• Add coriander leaf and stir well.

• Vegetable chutney is ready.

• Ideal for Idly and Dosai.

  

  Sending this recipe to Eat vegetables stay healthy & justeat
  
  

  

  
  

  Linking this recipe to "Cook With Comfort" Announced by Cookingwithsapna

Pasi Paruppu Sambar Recipe / Moong Dal Sambar

Pasi Paruppu Sambar / Moong Dal Sambar

Pasi Paruppu Sambar / Moong Dal Sambar

Ingredients :

*************

Yellow moong dhal / pasi paruppu	1/2 cup
Carrot	1/4 cup
Beans	1/4 cup
Brinjal	1/4 cup
Small onion	10 nos
Onion	1 nos
Tomato	1 nos
Grated coconut	3 tspn
Green chillies	2 nos
Salt	To taste
Coriander leaves	To garnish
Sambar powder	1 1/2 tspn

Method:

*******

• Half cook the yellow dhal.

• Clean the vegetables and cut them in to small pieces and add them to the dhal.

• Add sliced green chillies, small onion, sliced onion, chopped tomato and add salt to taste.

Yellow moong dhal / pasi paruppu

1/2 cup

Carrot

1/4 cup

Beans

1/4 cup

Brinjal

1/4 cup

Small onion

10 nos

Onion

1 nos

Tomato

1 nos

Grated coconut

3 tspn

Green chillies

2 nos

Salt

To taste

Coriander leaves

To garnish

Sambar powder

1 1/2 tspn

• Cook it for 1 whistle.

• Open the lid add sambar powder and grated coconut.

• Saute for few minutes in a low flame.

• Yellow dhal Sambar is ready.

• Saute for few minutes in a low flame.

• Yellow dhal Sambar is ready.

Pasi Paruppu Sambar / Moong Dal Sambar

Pasi Paruppu Sambar / Moong Dal Sambar

Pasi Paruppu Sambar / Moong Dal Sambar And Coconut Chutney

Pasi Paruppu Sambar / Moong Dal Sambar And Coconut Chutney

Pasi Paruppu Sambar / Moong Dal Sambar And Coconut Chutney

Coconut chutney

**************

Ingredients :
***********



Grated coconut	1/2 cup
Green chilli	2
Tamarind	A little
Garlic pods	2 nos
Curry leaves	Needed
Mustard seeds	1/2 tspn
Urud dhal	1/2 tspn
Red chilli	1 nos
Coconut oil	Needed
Salt	To taste

Method:

*******

• Grind the grated coconut,garlic pods,tamarind,green chillies,curry leaves,salt to taste in to fine paste.

• Saute with red chilli,mustard,urud dhal and curry leaves.

• Mix the coconut paste and serve.

• Coconut chutney is ready. 

Grated coconut

1/2 cup

Green chilli

2

Tamarind

A little

Garlic pods

2 nos

Curry leaves

Needed

Mustard seeds

1/2 tspn

Urud dhal

1/2 tspn

Red chilli

1 nos

Coconut oil

Needed

Salt

To taste

Coconut Chutney

Pasi Paruppu Sambar / Moong Dal Sambar

***********************************

Ingredients :

**************

Yellow moong dhal / pasi paruppu	1/2 cup
Carrot	1/4 cup
Beans	1/4 cup
Brinjal	1/4 cup
Small onion	10 nos
Onion	1 nos
Tomato	1 nos
Grated coconut	3 tspn
Green chillies	2 nos
Salt	To taste
Coriander leaves	To garnish
Sambar powder	1 1/2 tspn

Method:

*******

• Half cook the yellow dhal.

• Clean the vegetables and cut them in to small pieces and add them to the dhal.

• Add sliced green chillies, small onion, sliced onion, chopped tomato and add salt to taste.

• Cook it for 1 whistle.

• Open the lid add sambar powder and grated coconut.

• Saute for few minutes in a low flame.

• Yellow dhal Sambar is ready.

• Garnish with coriander leaves.

• Ideal for ven pongal and Idly.

 

Coconut chutney

**************

 

Ingredients :
***********

Grated coconut	1/2 cup
Green chilli	2
Tamarind	A little
Garlic pods	2 nos
Curry leaves	Needed
Mustard seeds	1/2 tspn
Urud dhal	1/2 tspn
Red chilli	1 nos
Coconut oil	Needed
Salt	To taste

Method:

*******

• Grind the grated coconut,garlic pods,tamarind,green chillies,curry leaves,salt to taste in to fine paste.

• Saute with red chilli,mustard,urud dhal and curry leaves.

• Mix the coconut paste and serve.

• Coconut chutney is ready.

  

Sending this recipe to Eat vegetables stay Healthy & justeat

 

Idly with Chutney

Idly with Chutney

Tomato chutney

*******************

Ingredients :

****************

Onion -3

Tomato -3

Chilli Powder -1 tspn

Coriander leaf - needed

Salt to taste

Curry leaf -needed

Asafoetida - a pinch

Mustard & urud dhal -1/2 tspn

Method :

**********

• Cut onion ,tomato into small pieces and grind it well.

• Heat a pan with oil  saute with mustard,urud dhal ,curry leaves and asafoetida.

• Add grinded paste, chilli powder ,salt and allow the paste to cook till the raw smells goes off and the oil separates.

• Add coriander leaves to garnish.

• Tomato chutney is ready to serve.

•  Its a very easy recipe. Ideal for idly and dosai.

Coriander chutney

***************

Ingredients:

*********

Chopped Coriander leaves - 1 cup

Green chilli -1

Tamarind pulp - 1 tspn

Garlic pods -2 nos

Salt to taste

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Grated Coconut - 2 tspn

Method :

*******

• Wash coriander leaves and cut off the stem and chop the leaves.

• Grind coriander leaves, green chilli, grated coconut, tamarind ,garlic and salt in a coarse paste.

• Heat the pan add oil and add mustard,urud dhal.

• Add the grinded paste and stir well and allow the paste to cook till the raw smells goes off and the oil separates.

• Coriander chutney is ready to serve .

•  Ideal for idly and dosai.

  

  Sending this recipe to cooking with green

Mini Idli With Sambar Recipe

Mini Idli With Sambar Recipe

Mini Idli With Sambar Recipe

Ingredients:

 

Idly Batter -2 cups

Toor dhal /Yellow split peas/Thuvaram Paruppu -1 cup

Split Bengal gram/ Kadalai Paruppu - 1 tspn

Dried Red chillies -3 nos

Coriander seeds - 1 tspn

Cumin seeds - 1 tspn

Fenugreek seeds - 1 tspn

Small onion -10 nos

Tomato - 2 nos

Grated coconut -2 tspn

Tamarind - small half lemon sized

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Asafoetida, curry leaves, coriander leaves and salt as needed

Gingelly Oil -2 tspn

Ghee – 1 tspn

Method:

 

Prepare mini idly.

Boil toor dhal in a cooker and smash it well.

Fry coriander seeds, red chillies, Bengal gram, fenugreek and grated coconut without oil in a pan and grind to powder.

Heat a pan with oil and saute with mustard, urud dhal and curry leaves.

Add onion and saute well.

Add tomato and salt and saute well.

Add tamarind water and boil it.

Add the grinded masala powder, curry leaves, asafoetida and salt and boil it till the raw smell goes off.

Add smashed thoor dhal into this and mix it well.

Boil for 10 minutes and Sambar is ready.

Now take a bowl with mini idly and pour the sambar over it, so that the idlys get immersed.

Add Ghee to the sambar idlys.

Garnish with coriander leaves and serve hot.