Coconut Mint Chutney Recipe | Pudina Kobbari Pachadi

The last couple of months it's been a search for chutneys that have longer shelf life, at least until afternoon in this hot climate. Most times we resort to making fried tomato based or onion based or even simpler version of a Mint /  Pudina chutney for the Idlies or Dosas I pack for Hubby dear. When I asked him if I should be making that simpler version of Mint chutney I immediately got a strong response. He said he was bored of that version and more it was so minty that it didn't really suit his taste. 

Athamma jumped in to say that the version where she fries most of the ingredients will be excellent and moreover can stay good for more than 4 - 5 hrs, maybe even till evening even when stored in room temperature. We checked it in afternoon and it still tasted great. Of course you can refrigerate and not worry about it normally. I am talking about the time when you got to pack your lunch with this chutney, in climates that are as hot as ours is normally.

While fried gram is not added to this, I know Amma adds to this chutney. I am sure I can save it up for another day.

Mint Coconut Chutney | Pudina Kobbari Pachadi

Ingredients Needed:

Mint Leaves - 1/2 bunch
Onions - 1 medium
Tomatoes - 1 medium
Tamarind pulp - 1/2 tsp (opt)
Green Chilies - 4 medium
Fresh Coconut, finely chopped - 1/2 cup
Salt to taste
Garlic, raw - 2 big cloves
Oil - 1 - 2 tsp

How to make Coconut Mint Chutney | Pudina Kobbari Pachadi

Wash the mint leaves couple of times to make sure it's clean.

Chop the onions, tomatoes roughly. Keep it aside.

Heat a pan, when hot add few drops of oil, saute the chilies and onions to brown. Remove and saute the mint leaves. Remove add few more drops of oil and saute the tomatoes well.

If you want you can roast the coconut also, but here it was added raw. Allow to cool. Just before grinding add the garlic cloves.

Pulse everything together, add little water for everything to blend well. You can make this little loose or thick chutney depending again on your choice.

Temper with mustard, urad dal and curry leaves if you want. It can be served even out that.

Makes an excellent side dish for Idli and Dosas.

Notes: Adding tamarind will keep this chutney good for long hours. If you are not using tamarind, then increase your tomatoes but make sure you saute them well. 

Moong Dal Sambar | Pasi Paruppu Sambar | Side dish for Idly, Dosa | Step by Step Recipe

Moong Dal Sambar or Pasi Paruppu Sambar is something that I remember Amma always making during our childhood. Somehow this mild concoction of sambar used to feature a lot on our table some years back. Maybe after my marriage or few years later, I see that we have almost stopped making this variety for Idly or any of the breakfast dishes, as it's mostly less spicy. But the goodness of Moong dal and the fact that it's not so spicy makes it a great dish for kids.

I must confess I have not made this combination in years. So when I finally remembered to make this, it was mostly to avoid the confusion I have on what to make for the afternoon tiffin that hubby dear now takes instead of meals. So I was glad that this sambar ended up being a great dish for kids also.

Plus the fact that making this sambar is like 10 - 15 minutes makes it a super duper dish for those rush hours. Split Yellow Moong dals cooks in 1 whistle in pressure cooker, takes about 10 minutes in microwave. However as I said pressure cooker is the best bet when it comes to cooking our dried lentils. 

I never soak any of my lentils, be it Toor dal or Moong dal. So this went directly into the cooker. 

Step By Step Pictures Recipe

Moong Dal Sambar |Payatham Paruppu Sambar | Pesara pappu Sambar

Ingredients Needed:

For pressure cooking

Split Yellow Moong Dal - 1 cup
Tomatoes - 2 big
Turmeric powder a pinch
Oil few drops
Sambar powder - 1 tsp
Salt to taste
Water - 2 cups

For Seasoning / Talimpu

Onions - 1 small
Mustard Seeds, Urad dal - 1/4 tsp
Dry Red Chilis - 2 medium
Curry leaves few
Oil - 1 tsp

How to make Moong dal Sambar:

Wash and pressure cook the moong dal with chopped tomatoes and sambar powder for 1 whitle. Keep aside for the pressure to fall down.

For seasoning:

Heat a pan with oil, add mustard seeds, urad dal. When mustard pops, add onions and saute onions, curry leaves, dried red chilies till done,

Then pour the cooked dal to the pan, take care to ensure it doesn't spill over as you pour the hot dal into the pan, add salt and required water, if you want a think sambar. Bring it to boil, add coriander leaves.

This goes best with Idlis and makes a great dish for toddlers

I want to send this for the Kid's Delight Party  as part of the Easy Tiffin Dishes

Garlic Chutney spread for Masala Dosa ~ 101 Dosa Varieties | How to make Garlic spread ~ Step By Step Recipe

 Since the time hubby dear changed his pattern of lunch and breakfast, I really have a serious problem of finding a chutney will that stay good till afternoon. I have already said chutney at home is always groundnut chutney. But if you don't make the chutney properly, there is a serious problem it getting spoilt. Earlier when we use to make chutney in those hand stones, the chutneys that are made with raw ingredients, stay good even till evening.

However, using the mixers or blenders makes the chutney spoil due to over heat from the motors. It meant I have to make a chutney that stays good, yet something that is not repeated everyday. I decided on tomato chutney and using various combination with it. I send mostly tomato or onion based chutneys, sometimes alter with coriander/ Mint chutneys.

I had this chutney for garlic paste that's used as an add on for Masala Dosa. I had to make it, so decided to make dosas for dinner. We always have standard menus at home, makes life really easy for me to plan well. So Saturday breakfast is always Ven pongal / Kara Pongal. In which case, we will have excess dosa batter that needs to be used up, as Sundays are always either Pooris / Appams. So I alter with either Dosa / Ragi Mudda for Friday night dinner.

Having decided as Dosa for night, I thought I had the perfect chance to try this garlic spread. I love garlic and so naturally this spread was very much liked.

I made Red Bell Pepper Tomato Chutney for the side. It was delicious to say the least!

Step By Step Picture Recipe

Before I get to the recipe, here's an easy way to quickly peel garlic from its skin,

Soak the garlic in water for a while and press it down on its head. It will easily shed its coat.

Garlic Chutney | Garlic dip | Garlic spread for Masala Dosa

Ingredients Needed:

Garlic - 2 whole pods (I used the all the garlic as shown in the picture) 

Urad Dal - 2 tsp 

Red Chili - 4 

Oil - 1 tsp 

Salt to taste

How to make Garlic Spread or Garlic Chutney

Soak the garlic in water for 5 mins, peel the skin.

Heat a non stick pan with 1 tsp oil. Chop the garlic and sauté in hot oil Simmer for 5 -7 mins, while you keep stirring in intervals. Roast till the garlic turns soft or brown. Remove to a plate.

Add urad dal to the pan, no need to add oil. Sauté well. When the urad dal starts browning, you can remove to the same plate.

Then add dry red chilies. Quickly saute in hot pan, if you notice there is no need to add oil for this also. Once it's browned on all sides, remove and allow it to cool.

Once all the ingredients reach room temperature, take them in a blender and add salt and blend to a smooth paste. If the mixer you use is not small enough to blend this to a smooth paste, you can add little oil to aid it.

Notes: If you are planning to preserve the spread for a day or so, it's advised not to add water. Else if you are planning to finish off the entire batch in one go, you may add some water to getting the smooth paste.

Once this is ready, proceed with spreading the dosa. When the dosa is cooked on both sides, spread 1 tsp of this spread on top and roll the dosa over to serve hot!

As optional you can add tamarind if you prefer.

Other Dosas in 101 Dosa Varieties
101 Dosa Varieties on Cooking 4 all Seasons

This goes for my Condiment Mela.

Update: Sending this to Herbs and Flowers - Garlic started by PJ and hosted by Vardhini @Zesty Palette


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