Coconut Chutney / Thengai Pottukadalai Chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. Here we are going to see the basic preparation of the coconut chutney that is famous in Tamil Nadu. This post is mostly for the beginners in cooking.

You can check some Chutney Recipes
Pottukadalai Chutney
Groundnut Chutney
Mint Coriander Yogurt Chutney
Carrot Chutney

 

How to make Coconut Chutney / Thengai chutney with pottukadalai

Preparation time: 8 min | Cook Time: 3 min | Serves: 4

Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients
Coconut  – 1 cup (grated)
Roasted Gram (pottukadalai) – 1/3 cup
Green chillies – 3
Onion – 1 small (optional)
Garlic – 1 clove (optional)
Salt – as per taste
Water – as required

To Temper
Oil – 1 tsp
Mustard seeds – 2 pinch
Urud dal – 1/4 tsp
Curry leaves – few

Method

1. Add the coconut, roasted gram, green chillies, onion, garlic, salt with little water and grind to a coarse paste. If you need, add some more water.

2. The chutney should be not be too thick or too watery. So add water little by little. The consistency should be something as shown below.

 

3. Now in a small pan, add oil and when hot, add the mustard seeds and when it splutters, add the urud dal and when it is light brown, add the curry leaves and fry for a min.

 

 

4. Transfer this tempering to the chutney.

 

Easy Coconut Chutney / Thengai Chutney is ready

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Coconut Chutney / Thengai Pottukadalai Chutney

Coconut Chutney / Thengai Pottukadalai Chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. Here we are going to see the basic preparation of the coconut chutney that is famous in Tamil Nadu.

Course Side Dish

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Akila

Ingredients

• Coconut - 1 cup grated
• Roasted Gram pottukadalai - 1/3 cup
• Green chillies - 3
• Onion - 1 small optional
• Garlic - 1 clove optional
• Salt - as per taste
• Water - as required

To Temper

• Oil - 1 tsp
• Mustard seeds - 2 pinch
• Urud dal - 1/4 tsp
• Curry leaves - few
• Coconut roasted gram chutney

Instructions

• Add the coconut, roasted gram, green chillies, onion, garlic, salt with little water and grind to a coarse paste. If you need, add some more water.
• The chutney should be not be too thick or too watery. So add water little by little. The consistency should be something as shown below.
• Now in a small pan, add oil and when hot, add the mustard seeds and when it splutters, add the urud dal and when it is light brown, add the curry leaves and fry for a min.
• Transfer this tempering to the chutney.
• thengai pottukadalai chutney
• Easy Coconut Chutney / Thengai Chutney is ready

The post Coconut Chutney | Thengai Pottukadalai Chutney | Side dish for Dosa or Idli | Chutney Recipes | Easy Coconut Chutney Recipe appeared first on Learning-to-cook.

Coconut Sevai or Thengai Sevai, is one of the light Breakfast or tiffen items, we used to have it fortnightly. It is easy to prepare yet tasty. We can do many variations in the sevai like, lemon sevai, tamarind sevai, coconut sevai. Now we see how to prepare coconut sevai.

You can check some breakfast recipes below
Idiyappam
Semiya Upma
Simple poori
Rawa Idli
Pongal
French Toast

How to make coconut sevai / Thengai Sevai

Preparation time: 20 min | Cook Time: 10 min | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients

• Sevai/Dried Rice noodles – 2 cups
• Boiling water – 2 cups
• Salt – a pinch
• Coconut oil – 1 tsp
• Sunflower oil – 1 tsp
• Mustard seeds – a pinch
• Urud dal – 1/4 tsp
• Bengal gram – 1/2 tsp
• Curry leaves – 10 to 15
• Dried chillies – 3
• Asafoetida – 1/6 tsp
• Salt – as per taste
• Grated coconut – 1/2  cup
• Cashews – few
• Ghee – 1 tsp
• Coriander leaves for garnishing

Method:

1. Take 2 cups of sevai and salt and add boiling water, until it is covered.

2. Keep it closed for 5 min. Do not keep for more, as the rice noodles becomes mushy. Filter the sevai and spread it in a plate, and allow to dry.

3. In a wok or kadai, add coconut oil and when it is hot, add the mustard seeds, urud dal, bengal gram and fry till the bengal gram becomes golden brown colour.

4. Add the curry leaves, dried chillies, salt and asafoetida and fry for few minutes.

5. Fry the coconut for few minutes. Take care not to over fry it.
6. Add in the Sevai or rice noodles.

7. Mix the sevai thoroughly, till the ingredients are well mixed.
8. In a separate kadai or pan, add 1 tsp ghee and fry the cashews till golden brown.

9. Mix it to the sevai and give a stir.

10. Delicious and yummy coconut sevai is ready to be served.

Note:
1. I used frozen grated coconut. You can use fresh coconut.
2. You can add peanuts/groundnuts while frying the curry leaves.
3. My mom used to fry the cashews in ghee and add it separately in the final stage. One of my friend, used to add cashews too while adding curry leaves stage itself.
4. You can use replace coconut oil with normal cooking oil too. But I feel, the flavor gets reduced in my opinion.
5. Red chillies can be replaced by green chillies. But keep in mind of the spiciness.

Easy and light and tasty breakfast – Coconut Sevai is ready

The post How to make Coconut Sevai | Thengai Sevai | Coconut Rice Noodles | Breakfast recipes appeared first on Learning-to-cook.

This Jack fruit payasam or Jack fruit kheer is a new dish for me, which I got from here. It was really quick, easy and tastes wonderful. I just loved the taste.  I just used the same recipe, with little change of adding fried cashews, jack fruit and raisins, as I loved the crunchiness of the jack fruit and the cashews. Here we go for the recipe – Jack fruit payasam.

Ingredients

• Jackfruits (ripe) – 6
• Milk – 2 cups
• Coconut Milk – 1/4 cup
• Grated Coconut – 2 tsp
• Sugar – 1/4 cup (Increased or decreased as needed)
• Cardamom – 2 to 3 (crushed)
• Cashews – 10 to 15
• Saffron – a pinch

Method

• Soak cashews for 10 min in warm milk.
• Cut the jackfruit and cook in little water.
• Take one jackfruit and cut into small pieces which is used later.
• Now grind the remaining jackfruit in little milk and make into a smooth paste and keep aside.
• Now in the same mixie, add the soaked cashews and grated coconut and little milk and grind to smooth paste.
• Now in a heavy pan, add cashew coconut paste, jackfruit paste, sugar, coconut milk and remaining milk and allow to boil.
• Meanwhile, fry the 1 tsp cashews and raisins in ghee and transfer to the boiling payasam.
• Add the cut jackfruit and give a stir. (this step is optional)
• Add the crushed cardamom and saffron, garnish and serve hot or cold.

This goes to the following events

Dish Name Starts with J
Flavors of South India by simply.food

The post Jack fruit Kheer | Palapazha Payasam | Payasam Recipes | Easy South Indian Payasam Recipes | Kheer Recipes appeared first on Learning-to-cook.

Ingredients

For Marination

• Fish – 1/2 kg (I used Vangiram Fish)
• Chilli powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – 1/4 tsp
• Pepper powdr – 1/4 tsp

For Gravy

• Oil – 2 tsp
• Mustard – a pinch
• Curry leaves – few
• Green chillies – 3 (cut lengthwise)
• Ginger – 1/2 tsp
• Coconut milk – 1st extract – 1 cups
• Coconut milk – 2nd extract – 2 cups
• Onion – 1
• Tomato – 1
• Lemon juice/vinegar – 1/2 tsp
• Salt – as per taste

Recipe Source : Ranji’s Kitchen Corner

Method

• Wash the fish pieces with 1/2 tsp of salt (so that the fish smell goes off).
• Mix the fish pieces with the turmeric powder, chilli powder, salt and pepper powder and marinate for 1 to 2 hr.
• In a Kadai, add oil and when it is hot, add mustard seeds.
• When they start spluttering, add the curry leaves, green chillies and ginger and saurte till the raw smell of ginger goes off.
• Now add the onion and saute till it becomes transculent.
• Add the tomato, salt and cook till becomes soft.
• Now add the 1st extract coconut milk and put the marinated fish into this and allow to boil untill the fish gets cooked.
• When the fish is fully cooked, add the 2nd extract coconut milk and switch off the gas.
• Now add the Lemon juice and just mix only once.
• Serve hot with rice.

 This goes to my event Dish Name Starts with F

The post Fish Molee / Fish in Coconut Milk Gravy appeared first on Learning-to-cook.

Ingredients

• In a vessel, mix the butter and sugar well untill the butter becomes fluffy.
• Fry the grated coconut till slight brown and keep it ready.
• Now add in the other ingredients along with coconut together and mix well.
• Make them in small balls and then press slightly in your palms.
• Meanwhile preheat the oven to 180 C.
• Arrage the cookies in the baking tray leaving 1 to 2 inch gap inbetween the cookies.
• Bake for 20 mins or untill the cookies becomes brown in colour.
• When the cookies are ready, remove from oven and allow to cool for 5 min.
• Crispy, Healthy and Tasty cookies are ready and store in a air tight container for future use.

This goes to the event CWF – Oats by Priya

The post Eggless Oats Coconut Cookies appeared first on Learning-to-cook.

Ingredients

• Rawa/Semolina/Sooji – 1 cup
• Coconut – 1/2 cup (grated)
• Jaggery – 1/4 kg
• Milk – 2 cup
• Water – 3 cup
• Cashews – 10 to 12
• Raisins – 10 to 15
• Cardamom – 6 to 8 (crushed)
• Ghee – 4 tsp
• Saffron – few

• In Kadai, add 1 tsp ghee and fry the rawa for few minutes and keep aside.
• In the same, add 1 tsp again and fry the grated coconut for 1 to 2 minutes.
• In a big vessel, start boiling the water.
• Add the rawa little by little and stir well.
• Add the jaggery and stir till the jaggery melts.
• Meanwhile, in a small pan, add the ghee and fry the raisins and cashews and keep aside.
• After the jagerry melts, add the milk and check for the sweetness. (if the sweet is less, you can add some sugar or jaggery).
• Now add the fried coconut and the fried cashews, raisins and the crushed cardamom.
• Allow to boil for 5 minutes and decorate with saffron and serve hot.

This goes to the following beautiful events
My Event – Dish Name Starts with C
Celebrate Seets – Kheer by umm mymoonah and Nivedita
CFK – Festive food s by Suma and Sharmi
ONLY – Festiive food by Preeti and Pari

The post Coconut Rava Kheer appeared first on Learning-to-cook.

Ingredients

• Boiled Rice – 3 cups
• Fresh Grated Coconut – 1.5 cup
• Urud dhal/Ulutham Paruppu – 2  tsp
• Channa dhal/Kadalai Paruppu – 2 tsp
• Cumin Seeds – 1/2 tsp
• Coconut oil – 3 tsp
• Red Chilli – 3 to 4
• Green chilli – 2 (chopped nicely)
• Cashews – 7 to 8
• Very finely chopped ginger – 1/4 tsp
• Curry leaves – a handful
• Coriander leaves – few for garnishing
• Asafoetida – a pinch
• Sugar – 1/2 tsp
• Salt as per taste

 This recipe goes to the events

 Dish Name Starts with C : DNSW C
and

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