Coriander coconut chutney

For something so regular in our food like like chutney for everyday breakfast we need varieties to bring a big difference. There is the plain coconut chutney and a coriander twist to it for enhanced flavour.

We make idly dosa atleast 4-5 times a week sometimes twice a day for breakfast and dinner that eating the same chutney has become too boring. So every new flavour added to the plain chutney is making us more excited to eat our food. For all those who wants a new twist for idly/dosa.

Recipe:

Ingredients:

chutney

roasted chana dal - 1/2 cup

grated coconut - 1 cup

coriander leaves chopped - 1/2 cup or take a good handful

green chillies - 2

salt as per taste - 1/4 tspn

seasoning

red chillies -2

cumin seeds - 1/2 tspn

mustard seeds - 1/2 tspn

channa dal - 1/2 tspn

oil - 1 tbspn

Procedure:

• In a food processor add all the chutney ingredients. No need to roast or cook anything.
• Dont add water and grind it to a powder.
• Now add water as needed around 1/4 cup and grind it well.
• Salt can be added as needed and dont make the chutney too thick nor too thin.
• Once the chutney is prepared we need to add seasoning /tadka to it.
• In a small wok add oil . 
• Once oil is heated add all the seasoning ingredients.
• Once they start to splutter remove from flame and add to chutney.
• Mix it well with the chutney.
• This chutney can be had with any south indin tiffins.

kobbari bellam appam

Ingredients:

Rice - 2 cups or rice flour for instant
jaggery shaved- 1 cup
coconut grated - 1/2 cup
banana big - 1 whole

Procedure:

Soak 2 cups of rice for 3-4 hours.
In a mixie jar add the soaked rice without water and blend it . Adding jaggery will make the dough runny later so drain the water from rice.
add grated coconut, banana and jaggery and blend smooth.
Pour the dough into a bowl and keep aside for 15 mins.

Take punganalu /paniyaram pan and add drop of oil .
take a dollop of dough and add till half the paniyaram ball in the pan.
close with lid and cook for 3 mins.
reverse the ball and cook for 2 mins with close lid.

Take out the balls and add another drop of oil and repeat the procedure.

This is used as prasadam and can also be made for a snack.

For the instant version use rice flour instead of rice

Instant Version

Put banana coconut and jaggery in a blender and make smooth paste.
add this to rice flour and mix well.
Add water as needed for dosa dough consistency.
Use this dough to make boorelu.

Kobbari podi

Ingredients:

dry coconut- 2 whole coconut

red chillies - 20

urud dal- 1 tbspn

coriander seeds - 1 tbspn

taramind- 1 tbspn

salt- as per taste

Procedure:

Cut the dry coconut into small pieces. This helps in grinding faster.

add all ingredients except salt into a wok and dry roast them for 8-10 mins

put all ingredients in a mixer add salt and make a coarse powder.

dry out the powder for 5 mins so as not be become a paste from oil oozed from coconut.

This powder can be used for dosa/idly  by adding ghee . it can also be had with rice.