Posts Tagged ‘Coconut’

Green Chili Coconut Chutney


2010
10.07

This mildly sweet, delicately spicy, greenish tinged elegance pairs very well with dosas and idlis. This chutney is my Mom’s recipe and something that I absolutely love.

IMG_8613

Ingredients
1 cup grated fresh coconut
2 green chilies
2 tbsp chopped shallots
salt to taste
1/2 tsp black mustard seeds
1 sprig of curry leaves
2 tsp of coconut oil or refined vegetable oil

Directions

  • Grind together coconut, shallots and green chilies with 1/2 cup of water. Add more water after grinding to get desired consistency.
  • Heat oil in a pan, add mustard seeds and curry leaves and let the mustard pop.
  • Pour the seasoning over the ground mixture and mix well.
  • Add salt to taste.
  • Serve with dosas or idlis.
  • Red Coconut Chutney – Kerala Style


    2010
    05.18

    One of the most commonly made chutney or chammanthi, as they are popularly called in Kerala, is the Red Coconut Chutney. Served often with idlis and set dosas, this is super simple to make and lip-smacking in taste.

    IMG_2918

    Ingredients
    1 cup grated fresh coconut
    6-7 shallots finely sliced
    1 tsp red chili powder
    salt to taste
    1/2 tsp black mustard seeds
    3 dried red chilies torn into 2 pieces each
    2 sprigs of curry leaves
    2-3 tsp of coconut oil or refined vegetable oil

    Directions

  • Grind together coconut, red chili powder, 1 tbsp of shallots and salt along with 1 cup of water. Add more water after grinding to get desired consistency.
  • Heat oil in a pan, add mustard seeds, curry leaves and dried red chilies
  • When the mustard pops add the remaining shallots and sauté until they are caramelized and crisp
  • Add broken red chillies and curry leaves and sauté for a second.
  • Pour the seasoning over the ground mixture and mix well. Adjust the salt.
  • Serve with dosas or idlis.
     
  • Red Coconut Chutney – Kerala Style


    2010
    05.18

    One of the most commonly made chutney or chammanthi, as they are popularly called in Kerala, is the Red Coconut Chutney. Served often with idlis and set dosas, this is super simple to make and lip-smacking in taste.

    IMG_2918

    Ingredients
    1 cup grated fresh coconut
    6-7 shallots finely sliced
    1 tsp red chili powder
    salt to taste
    1/2 tsp black mustard seeds
    3 dried red chilies torn into 2 pieces each
    2 sprigs of curry leaves
    2-3 tsp of coconut oil or refined vegetable oil

    Directions

  • Grind together coconut, red chili powder, 1 tbsp of shallots and salt along with 1 cup of water. Add more water after grinding to get desired consistency.
  • Heat oil in a pan, add mustard seeds, curry leaves and dried red chilies
  • When the mustard pops add the remaining shallots and sauté until they are caramelized and crisp
  • Add broken red chillies and curry leaves and sauté for a second.
  • Pour the seasoning over the ground mixture and mix well. Adjust the salt.
  • Serve with dosas or idlis.
     
  • Beans Thoran – Sautéed Beans with Coconut


    2010
    03.27

    IMG_5855

    The last bag of frozen beans for dinner tonight and I can wipe the freezer clean before I take off to India for a long work cum pleasure trip.

    Thorans are vegetables cooked with spices and ground coconut very characteristic of the Kerala Cuisine. All tender firm vegetables are cooked mostly as either a Mezhukuverati or as a Thoran, in Kerala. Both, involve sautéed vegetable. But the latter has coconut and the former doesn’t.

     Ingredients

    1 lb French cut frozen green beans, thawed or fresh beans, stringed and chopped fine
    1 big shallot or 2-3 small ones
    1-2 green chilies
    2 cloves of garlic
    1 cup fresh grated coconut / frozen coconut thawed
    1 tsp ground cumin
    1/4 tsp turmeric powder
    2 tbsp vegetable oil
    1 tsp whole black mustard seeds
    2 tsp raw white rice
    2- 3 sprigs of curry leaves
    1 whole red chili
    salt to taste
    2-3 tbsp water

    IMG_5846

    Directions

  • Coarsely grind the shallots, green chilies, garlic, coconut, cumin, salt and turmeric in a food processor and set aside.
  • Heat oil in a  skillet. Add mustard, rice, red chili and curry leaves, sauté for a few seconds until the mustard pops and the rice swells up and turns golden.
  • Add the green beans, salt to taste and sauté for a couple of minutes.
  • Gather the beans together to make a mound .
  • Make a well at the center of the mound.
  • Pour the ground mixture into the well and cover the top with some of the beans.
  • Add 2 tbsp of water and close the skillet  tight with a fitting lid.
  • Reduce the heat to low, and cook approximately 10 -12 minutes until the beans are cooked and tender (add more water if needed, but be careful not to over cook it).
  • Mix all the ingredients together well, and serve hot with white rice.
  • Beans Thoran – Sautéed Beans with Coconut


    2010
    03.27

    IMG_5855

    The last bag of frozen beans for dinner tonight and I can wipe the freezer clean before I take off to India for a long work cum pleasure trip.

    Thorans are vegetables cooked with spices and ground coconut very characteristic of the Kerala Cuisine. All tender firm vegetables are cooked mostly as either a Mezhukuverati or as a Thoran, in Kerala. Both, involve sautéed vegetable. But the latter has coconut and the former doesn’t.

     Ingredients

    1 lb French cut frozen green beans, thawed or fresh beans, stringed and chopped fine
    1 big shallot or 2-3 small ones
    1-2 green chilies
    2 cloves of garlic
    1 cup fresh grated coconut / frozen coconut thawed
    1 tsp ground cumin
    1/4 tsp turmeric powder
    2 tbsp vegetable oil
    1 tsp whole black mustard seeds
    2 tsp raw white rice
    2- 3 sprigs of curry leaves
    1 whole red chili
    salt to taste
    2-3 tbsp water

    IMG_5846

    Directions

  • Coarsely grind the shallots, green chilies, garlic, coconut, cumin, salt and turmeric in a food processor and set aside.
  • Heat oil in a  skillet. Add mustard, rice, red chili and curry leaves, sauté for a few seconds until the mustard pops and the rice swells up and turns golden.
  • Add the green beans, salt to taste and sauté for a couple of minutes.
  • Gather the beans together to make a mound .
  • Make a well at the center of the mound.
  • Pour the ground mixture into the well and cover the top with some of the beans.
  • Add 2 tbsp of water and close the skillet  tight with a fitting lid.
  • Reduce the heat to low, and cook approximately 10 -12 minutes until the beans are cooked and tender (add more water if needed, but be careful not to over cook it).
  • Mix all the ingredients together well, and serve hot with white rice.
  • Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind


    2010
    03.21

    Finishing up with the last few bags of frozen veggies, and so it is going to be Tindora tonight. This mildly sweet, spicy and tangy dish used to be my sister S’ favorite. As a child I used to wonder why. But now I totally understand. I love it too. Strange how with age, your taste buds change too! :^).

    IMG_5883

    Ingredients

    1.5 lb Tindora/Ivy gourd cut into long thin slices
    1 cup fresh grated coconut 
    1 tbsp coriander seeds
    1/4 tsp turmeric powder
    1 tbsp split urad dal/ black gram
    1 tbsp tamarind paste or a lemon size ball of pitted tamarind
    3-4 dried red chilies
    1 tsp black mustard seeds
    2 sprigs of curry leaves
    2 tbsp jaggery shavings
    a pinch of asafoetida
    salt to taste
    2 tbsp refined oil

    Directions

  • Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal and red chilies until the seeds turn brown and fragrant.
  • Grind coconut with the roasted mixture, salt, tamarind and a few tbsp of water, to a thick, slightly coarse paste.
  • Heat oil in the pan.
  • Add asafoetida, mustard seeds,curry leaves and when the mustard pops, add tindora, turmeric, salt and sauté until it is cooked.
  • Add the ground masala and  jaggery  and cook until they all blend in together.
  • Serve hot with white rice and dal.
  • Sautéed Tindora (Ivy Gourd/kovakka) with Coconut and Tamarind


    2010
    03.21

    Finishing up with the last few bags of frozen veggies, and so it is going to be Tindora tonight. This mildly sweet, spicy and tangy dish used to be my sister S’ favorite. As a child I used to wonder why. But now I totally understand. I love it too. Strange how with age, your taste buds change too! :^).

    IMG_5883

    Ingredients

    1.5 lb Tindora/Ivy gourd cut into long thin slices
    1 cup fresh grated coconut 
    1 tbsp coriander seeds
    1/4 tsp turmeric powder
    1 tbsp split urad dal/ black gram
    1 tbsp tamarind paste or a lemon size ball of pitted tamarind
    3-4 dried red chilies
    1 tsp black mustard seeds
    2 sprigs of curry leaves
    2 tbsp jaggery shavings
    a pinch of asafoetida
    salt to taste
    2 tbsp refined oil

    Directions

  • Heat 1 tsp of oil in a pan and roast the coriander seeds, urad dal and red chilies until the seeds turn brown and fragrant.
  • Grind coconut with the roasted mixture, salt, tamarind and a few tbsp of water, to a thick, slightly coarse paste.
  • Heat oil in the pan.
  • Add asafoetida, mustard seeds,curry leaves and when the mustard pops, add tindora, turmeric, salt and sauté until it is cooked.
  • Add the ground masala and  jaggery  and cook until they all blend in together.
  • Serve hot with white rice and dal.
  • Cilantro Mint Coconut Chutney


    2010
    03.08

    IMG_5265

    This simple and easy chutney, goes amazingly well with Idlis and Dosas. I use it as a stuffing for my potato pancakes as well.  A recipe for which, I promise to post in the near future. There are no hard and fast rules for making this chutney. I’ve eaten a million versions and loved them all. I think the over powering taste of the cilantro and mint combination, does a fine job at leading the show.

    Ingredients

    For Grinding
    2 fresh green chilies ( base it on your spice tolerance)
    2 tbsp fresh mint, chopped
    5 –6  tbsp of chopped cilantro
    1 cup grated coconut
    2 tbsp chopped shallots
    salt to taste

    If you want a tang in the taste, you can add 1/4 tsp of tamarind paste or 1/2 a cup of sour curd (instead of water).

    For Seasoning
    1 shallot finely sliced (optional)
    2 dried red chili torn into 1 inch pieces
    3 tsp of refined vegetable oil
    1/2 tsp black mustard seeds
    1/2 tsp cumin seeds (optional)
    1/2 tsp bengal gram/ channa dal (optional)
    1/2 tsp split black gram / urad dal (optional)
    1 sprig of curry leaves

    Directions

  • Blend all the ingredients for grinding into a slightly smooth paste.
  • Heat oil in a pan, add all the ingredients for seasoning.
  • When the mustard pops, the dals turn golden brown, and the shallots are nicely caramelized, turn off the flame and pour into the ground mixture.
  • Mix the seasoning well into the chutney and serve with idlis, dosas or other crêpes