Coriander is an aromatic healthy herb used in most of our cooking this can be used as the main ingredient or partial with other herbs, few for decoration and mild flavor to give a touch of this herb to enhance the taste and color.
Many people use coriander in dishes like soups and salsas, as well as Indian, Middle Eastern, and Asian meals like curries and masalas. Coriander leaves are often used whole, whereas the seeds are used dried or ground.
We have versatile recipes of dal curry which gives great combination with Roti/ Chappathi varieties. This Urad dal curry is one among such delicious curries. Roti is the staple food in many parts of India, to avoid the boredom situation of having this roti we make innumerable side dishes, with different flavour and aroma to grab the interest on every meal. This Urad dal with banana flavoured roti gives amazing health benefits and delicious taste.
Ingredients to prepare:
Urad dal 1 cup
Red chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Coriander leaves chopped 1 tbsp
Curry leaves – few
Mustard seeds-1 tsp
Dry red chilli-1
Asafoetida (Hing)- 1/4 tsp
Cumin seeds-1/2 tsp
Method to prepare:
1. Dry roast urad dal to golden yellow, this helps to avoid sticky (gluey)nature of Urad dal, chop the onion, green chillies, and tomato.
2. Add turmeric powder and 1 1/2 cup of water and pressure cook for 4 to 5 whistle .
3. when the steam reduced to normal temperature, mash it to a smooth consistency.
4. Heat pan with the oil and season with the “To Temper” ingredients mentioned above.
5. Add chopped Onion, green chillies and saute for a minute or two, now add Tomato and curry leaves, saute till it leaves its skin.
6.Finally add mashed Urad dal, chilli powder, and salt, allow it to boil for 3 minutes in medium flame.
7. Garnish with freshly chopped Coriander leaves and serve with banana flavoured roti.
Normally, in the southern part of India, we have Idli, dosa as a staple food to consume every day. Different type of side dishes from our repertoire makes this an interesting dish to serve relishable. In such case, we have innumerable chutneys, here fried chutney from our repertoire. We saute 2 sets of ingredients and grind all together to a coarse chutney. Wonderful aroma and yummy taste will trigger your appetite.
Ingredient- set 1
Mustard seeds-1 tsp
Urad dal 1 1/2 tsp
Channa dal-1 1/2 tsp
Dry red chilli-4
Ingredients- set 2
Curry leaves-fist full
Tamarind and Salt to taste
1. Heat pan with two teaspoons of oil, add channa dal first, in a sec add urad dal and other ingredients from the set -1, fry golden yellow.
2. Now add Ingredient from the set -2, Chopped onion and curry leaves, saute for a while and add rest of the ingredients, saute all together.
3. Allow it to cool, add salt and grind to a coarse chutney. Serve with Idli, Dosa or Appam.
Versatile recipes can be prepared with Potatoes. Potato as the main dish, as a base, as a thickening agent and also kids favourable chips varieties and much more can be made with this wonderful stem variety.
Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.
If only for its high concentration of vitamin B6—1 medium potato contains over one-half of a milligram of this important nutrient—the potato earns high marks as a health-promoting food.
Our food ranking system qualified potatoes as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.
Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.
Building Your Cells
Blood-Pressure Lowering Potential
Brain Cell and Nervous System Activity
Here is the recipe with boiled Potatoes as a side dish for our staple food roti or chappati.
Potato -1/2 kilo boiled and skin peeled
Onion- 1 large sliced
Tomato -1 large sliced
Ginger garlic paste-2 tsp
Green chillies-4 to 5
Coriander leaves – 2 tbsp chopped
Mustard seeds-1/2 tsp
Cmin seeds-1/4 tsp
Channa dal- 1 tbsp
Urad dal-1/2 tsp
Curry leaves-2 twigs
Method in detail:
Wash potatoes pressure cook for 2 to 3 whistles. When the potatoes are warm, Peel its skin and mash it roughly( crumble it).
Wash and cut tomato and green chillies, peel and chop onion keep aside ready to cook.
Heat pan and season it with mustard and cumin seeds, add curry leaves.
Add ginger garlic paste, saute for a while now add chopped onion, satue till it turns slightly brown.
Add cut tomato and green chillies, saute it again for a minute or two.
Add turmeric powder and salt to taste, then a cup of water, allow it to boil for 5 minutes in medium flame.
Now it is time to add the roughly mashed potatoes to the mixture.
Let it boil for 3 more minutes finally, add chopped coriander and serve with puri or Roti.
Delicious colourful Potato Subji is ready to serve.
Consistency should be neither very thick nor very liquid. Semi liquid consistency is fine.
Cashew can be added while tempering to add more taste and crunchiness.
Chopped ginger can be replaced for ginger garlic paste.
Delicious Varamilagai sambar is different from other sambar, we do normally with Toor dal, vegetables and green chillies, here, moong dal, dry red chilli and coriander leaves are the main flavour adding ingredient to this succulent sambar. we can feel the complete taste of moong dal with tomato, onion and dry red chillies cooked together gives a fantastic finger licking taste.Dry red chilli has an unique taste which we can feel in this sambar. Varamilagai sambar mainly served with Idly,Dosa, Pongal, Uthappam or any tiffen combination.
Moong dal-60 gms or 2 fistful
Turmeric powder-1/4 tsp
Curry leaves – 1 twig
Coriander leaves-3 stalk
Dry red chilli-7 to 9 – cut in to 3 pieces each with the help of scissors
Urad dal-1 tsp
Cumin seed-1/4 tsp
Method to prepare:
1.Wash Tomato cut in to small pieces,chop onion and coriander leaves.
2.Wash and soak moong dal for 5 minutes, add chopped tomato and onion,turmeric powder with moong dal and cook for a whistle or two.
3.When steam releases, add salt, hing and tamarind extract allow it to boil.
4. On the other side heat pan and season with the above “To season” ingredients, in medium flame fry till slightly brown, add curry leaves. Transfer it to the boiling sambar.
5.Allow it to boil for 2 more minutes and transfer to the serving bowl sprinkle chopped coriander leaves and serve hot with any tiffen like Idly Dosa uthappam etc….
Aromatic, and succulent Therakkal is a side dish which can be served for Idly, Dosa, Appam or on bread. Juicy tomatoes, ground shallots and garlic gives a fantastic aroma while cooking. This flavourful dish can be stored for up to 5 days and would still manage to stay fresh. This is the reason, It can be easily packed for travel. Preparation is quite simple and it can be prepared with simple ingredients from our kitchen. Therakkal means Therakkuthal in Tamil “To sauté” in English by not adding additional water to cook. Onion, garlic and tomato are sautéed to get this mouth watering Therakkal.
Shallots-100 gms (1 cup)
Garlic-50 gms (10 to 13cloves)
Tomato-1/4 kgm(5 nos approx)
Fennel seeds-1 1/2 tsp
Cumin seeds-1 tsp
Red chilli-7 to 9nos
Curry leaves-2 twig
Salt-1 1/2 tsp
Method to Prepare:
Peel Onion and Garlic.
Soak red chilli.
Grind shallots, garlic, fennel seeds, cumin, soaked red chilli and cumin seeds to a coarse paste.
Heat oil in a thick bottom wok, season with fennel seeds, add curry leaves and ground paste until you get nice aroma of onion garlic. In medium flame.
Add chopped tomatoes and salt. Saute well and cook in a low flame till the oil leaves on it’s sides. As pickle consistency.
Thakkali Therakkal is ready to serve. This can be stored for a week time.
Vellapaniyaram is the crown of all Chettinad recipes.Dangar is the wonderful combination served with Vella paniyaram.
This can be tasted only in chettinad region. Dangar and Vella Paniyaram is served as special in all Marriages and gatherings, as highlighting chettinad traditional food. All traditional recipes are world famous and mouth watering recipes bestowed by our great ancestors.
Dangar is the best combination for vella paniyaram, even Idly and Dosa’s. Main Ingredients are Onion shallots and Red chilli cooked in Tamarind juice,colour based on the red chilli and Tamarind Juice we add in it sometimes red or brown, but taste will be great.
Health Benefits of Onion Shallots:
Some of the impressive health benefits of shallots include their ability to lower cholesterol levels, prevent certain types of cancer, provide anti-fungal, antibacterial, and antiviral protection, lower blood pressure, help manage diabetes, soothe nerves, boost circulation, speed up digestion, and aid in weight loss efforts,Improves Hair growth.
Shallots are normally considered a variety of onions,They offer an interesting culinary flavour to foods and can be used either fresh or as a pickled vegetable product. They are valued not only for their unique flavour and availability, but also for their significant nutrient value.Antioxidant Activity: Perhaps the best nutritional bonus of shallots is the high and diverse content of antioxidant compounds.The mineral content of shallots is typically higher than that of onions, including iron, copper, and potassium. Iron and Copper can help to boost circulation in the body by stimulating the production of red blood cells.
Onion-peeled-2 cups or 200 gms
Red chilli-15 to 20 nos, de-seeded
Tamarind Extract-2 lemon sized or 1/2 cup
Jaggery- 1 tbsp
Salt 1 1/2 tsp
Tomato -1 (optional)
Method to prepare:
1.Peel onion cut length wise in to 4 each
2.Slit red chillies remove seeds,cut in to small pieces with the help of scissors.(This helps to reduce hotness of red chilli)
3.Soak tamarind and get the extract of it 75 ml approximately.
4.Heat pan with Oil add red chillies fry until it gets slightly brown in colour.
5.Add cut Onions fry for 3 more minutes.add curry leaves.
6.Add Tamarind juice ,water and Salt cook in low flame for about 15 minutes.
7. When Onion becomes soft and oil floats on top,add Jaggery and stir it for 2 more minutes.
8.Transfer to a bowl and serve with Vella paniyaram Idly or Dosa even with Adai.
Kathirikkai Therakkal is also known by Kallaveettu Kathirikkai or Avial in Chettinad region, we follow the traditional method of preparation by our ancestors.
This is named so because a specific group of people used to prepare this dish as common and very often for breakfast. Feeling more energetic and filled to spend their whole day to work hard in the field, moreover, the input is little and outcome is more in this side dish, so as to consume in a large amount of this tasty dish with Idly, Dosa and Appam.
Therakkal in Tamil, Saute well until half cooked in oil so this dish will be very tasty by cooking with little more oil.This is served in most of the marriages with the combination of Idly.
Ingredients: Can be served approximately 4-6 people
Side dishes of different taste and kind grab the attention to have more in the morning breakfast which keep us active the whole day.In this case we have many dishes in Chettinad menu, day starts with soft Idlies and crispy dosas but the side dishes vary as many to make good and interesting breakfast so that we will not feel bored to eat Idly and Dosa everyday, Today we have one such side dish Peerkangai or Ridge guard chutney recipe as tasty side dish for Idly and Dosa varieties.
Peerkangai long 1/2 kg to serve 4 to 6 people
Potato (optional) -1 small
Green chillies-9 nos
Curry leaves 2 twigs
Tamarind extract-2 tsp
Make peel skin of Peerkangai (Ridge guard) cut potato and Tomato in to small cubical pieces.
Cut Green chillies and Onion in to small pieces.
Heat pan with 4 tsp of oil and season with above “For seasoning” ingredients.
Add curry leaves and chopped Onion ,green chillie and vegetables saute for few minutes it oozes out water and shrinks,now add tomato and saute well.
Pour 2 cups of water salt and Tamarind extract cook in pressure cooker for one whistle.
Allow the steam to release now mash it add water if needs,allow it to boil for 2 more minutes, sprinkle some coriander leaves serve with hot Idli or Dosa
Chettinad Special Kosumalli, This side is served with Idiyappam, Idly and dosa. Kosumalli has a unique taste from Chettinad, the taste will be neither spicy nor bland. Main ingredient Brinjal can be pressure cooked or broiled to make this dish. Comparatively broiled (cook on the direct flame) brinjal has more aromatic.
Brinjal-4 (Broil or boil)
Small onions nicely chopped-20(if not available big onion -1)
Tamarind – a very small piece (half the quantity that we use for sambar)
Coriander leaves-2 table spoon
1. Brinjal-4 Broil (smoked) it on stove in medium flame when the skin starts burning black in colour on all sides switch of flame remove the burnt skin over it, boil Potato, peel skin. smash them.
The flavour will be nice when you broil it.
Cut the brinjal and potato into 2 pieces each and pressure cook for 8 minutes.
After the pressure goes open the cooker and peel the skin of both brinjal and potato. smash them.
2,Take 3 cups of water add salt and tamarind dissolve and filter it add this water to the smashed brinjal and potato.
3.Now Heat pan with 2tsp of oil add mustard seeds and urad dal, let it splatter add chopped Onion, Green chilli, Curry leaves and Red chilli, finally add Tomato saute for a while
4. Pour the Brinjal Potato smashed mix in to it When the mixture starts boiling switch off the stove. It need not to boil too much. Before serving add the coriander leaves.