dhaniya

Dhaniya Chutney

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Dhaniya chutneyIt has been a long since I have posted the recipe of a chutney variety. Chutney, as most of you might know, is a type of condiment in Indian cuisine. There are literally hundreds of varieties of chutneys. One among them is the Dhaniya chutney. Dhaniya is the Tamil name for coriander seeds. Coriander (also called as cilantro) seeds are mainly used as a flavor enhancement in Indian cuisine. It is one of the oldest known spices in the world.

Dhaniya chutneyDhaniya chutneyCoriander plant is one of those rare plant varieties from which you can consume both the leaves and fruits. Coriander seeds are actually dried coriander fruits. The chutney recipe I have posted here is a very good side dish for both idli and dosa. It is a healthy recipe since coriander seeds are known for their inflammatory properties and is also subscribed for stomach ailments. Having a healthy breakfast is the key to a happy and productive day ahead and what is better than idli and Dhaniya chutney to start the day!

Dhaniya chutneyTry this healthy and tasty chutney and let me know which one you like to have it with, idli or dosa? πŸ™‚

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Dhaniya Chutney
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Oil – 1 tbsp
  • Urad dal – 2 tbsp
  • Dhaniya or coriander seed – 1 tbsp
  • Shallots – 6 nos
  • Red chilli – 2 nos
  • Curry leaves – 5 nos
  • Tamarind – small gooseberry size
  • Grated coconut – 1 tbsp
  • Salt as required
For the seasoning:
  • Oil – 1 tbsp
  • Mustard seeds – Β½ tsp
  • Urad dal – Β½ tsp
  • Curry leaves – 5 nos
Instructions
  1. Heat a kadai with a tbsp of oil. Add in whole urad dal and sautΓ© until they turn slightly brown.
  2. Add in coriander seeds and fry for few seconds or until the urad dal turn golden brown.
  3. Now add shallots, curry leaves and red chilli. SautΓ© until the onions turn translucent or the raw smell disappears.
  4. Finally add the tamarind and give a quick stir. Switch off the flame and add grated coconut and salt.
  5. Grind them to a coarse paste in a chutney form.
  6. Season the Dhaniya chutney with mustard, urad dal and curry leaves. Serve the Dhaniya chutney along with hot idlis /dosas and Enjoy. 

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Sambar Rice

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Sambar riceSambar rice is a south indian dish similar to Bisibela bath but has a different method of preparation. As the name suggests, it is a mixture of rice and sambar. Sambar is a mainstay in southern cuisine and is popular all over India as well (especially those north Indian celebrities who always make it a point to say that their favorite dish from Tamilnadu is Sambar ;))
Sambar rice
Sambar riceSambar rice is one of my most recent favorite dishes. I came across this recipe online while searching, as usual, for a new recipe to try. This particular one caught my attention because of the way it was prepared. In Bisibela bath, you put all vegetables, along with dal and rice and cook them together. But here in Sambar rice, you prepare the rice and sambar separately and mix them together later (I would suggest doing this right before serving).
Sambar rice
Sambar riceSambar rice always reminds me of my college days when it was served during our industrial visits (those days, huh :)) One good thing about sambar rice is that you don’t need a side dish. It tastes just fine with only chips or pickle. Enjoy this favorite dish by cooking it in your kitchen and as always post your comments

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Sambar Rice
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Rice – 1 cup
  • Toor dal – ½ cup
  • Tamarind – marble size
  • Drumstick – 1 no
  • Other vegetables , chopped – ½ cup (carrot, potato, brinjal)
  • Shallots – 10 nos
  • Tomato, chopped – 1 no
  • Sambar powder (sakthi) – Β½ tbsp
  • Homemade sambar powder – Β½ tsp
  • Turmeric powder – ⅛ tsp
  • Asafetida – ΒΌ tsp
  • Curry leaves – a sprig
  • Cilantro, chopped – 2 tbsp
To roast & grind :
  • Red chillies – 3 nos
  • Channa dal – 1 tbsp
  • Coriander seeds – 1 & ½ tsp
  • Fenugreek seeds – ¼ tsp
  • Grated coconut – 2 tbsp
To temper:
  • Oil – 1 tbsp
  • Mustard seeds – Β½ tsp
  • Cumin seeds – 1 tsp
  • Asafetida – ΒΌ tsp
Instructions
  1. Cook the rice. Soak tamarind in water and extract the juice.
  2. Soak toor dal in water for an hour and pressure cook for 5 whistles. When done mash it and keep aside.
  3. Heat few drops of oil in a pan and roast the above given ingredients except coconut. Roast until they turn golden brown. Roast coconut separately. Allow them to cool and blend all together to a fine powder.
  4. Heat a pan with a tbsp of oil and temper the given ingredients. Add shallots and curry leaves. SautΓ© until onions turn translucent.
  5. Add tomatoes and fry till they become soft.
  6. Add the tamarind extract and bring it to boil.
  7. Now add turmeric powder, sambar powders, asafetida and all the vegetables.
  8. When the vegetables are cooked. Sprinkle all the ground sambar powder on top slowly, stirring constantly. Switch off the flame- Do not add sambar powder as aheap as it might form lumps. Sprinkle little by little.
  9. Add the sambar to the cooked rice along with dal and mix well (without breaking the veggies).
  10. Add 2 tbsp of ghee and garnish with cilantro.
  11. Enjoy the hot sambar rice with fryums and pickle! 

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Sambar rice

Coriander chutney

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Coriander chutney
Coriander chutney or Kothamalli chutney (in my native language) is a simple and healthy recipe. It is mainly had with idli or dosa -popular south Indian breakfast items. Coriander chutney can also be had with puliyogare, whose recipe can be found here. Coriander has many health benefits like reducing skin inflammation, subside nausea etc.
Coriander chutney
Coriander chutney is the go-to recipe while traveling or when out for a picnic. In olden days, puliogare was always the food that was taken with while traveling because it can be retained for like 2 days or so. And coriander chutney was the common accompaniment, hence the apt recipe while traveling. I feel nostalgic while writing this because when I was a kid, whenever we visit our grandma, my mom used to prepare puliyogare and coriander chutney to eat while traveling.
Coriander chutney
There are two different recipes for making coriander chutney. I have posted one below and will publish the other soon. The recipe that I have given here is my mom’s and it tastes yummy. There is another variation of coriander chutney that is used in bread sandwich. That one just has coriander and green chilli.

Try this healthy and easy to make recipe along with puliyogare and let me know your comments.

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Coriander chutney
Recipe type: Breakfast / Dinner
Cuisine: Indian
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Urad dal – 1 tbsp
  • Coriander seeds – ½ tbsp
  • Green chilli – 1
  • Tamarind – small gooseberry size
  • Grated coconut – 1 tbsp
  • Cilantro – a bunch (1 cup)
  • Salt as required
For the seasoning:
  • Oil – 1 tsp
  • Mustard seeds- 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 5 nos
Instructions
  1. Dry roast urad dal and coriander seeds until they change color. Allow them to cool.
  2. Grind them with all the above ingredients together adding little water.
  3. Season with mustard, urad dal and curry leaves.

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