Coconut Chutney

Coconut Chutney Saravana Bhavan Style

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Coconut Chutney is the South Indian Dipping sauce served with most of the Tiffin/Breakfast items like Dosa, Idli, Upma, Vada and several other dishes. Every household have their own recipe or variation do make this chutney. The most famous and my favorite one is the Saravana Bhavan style chutney.

Ingredients:	Quantity
Grated Coconut	1 cup
Roasted Gram Dal	1-2 tbsp
Ginger chopped	1 - 1 1/2 tbsp
Green Chili	1-2 nos
Curry Leaves	4-5 nos
Chopped Coriander	1 tbsp
Salt	To taste
Tempering:
Mustard Seeds	1 tsp
Urad Dal	1 tsp
Asafoetida	A pinch
Curry Leaves	1 strand
Chopped Coriander Leaves	1 tbsp
Dry Red chili broken	1 nos
Oil	1 tbsp

Preparation:
1) Add all the ingredients listed for the chutney and a little water in a blender and grind into a fine paste of medium consistency.
2) Heat oil in a small pan and add the items for tempering and once the mustard splutters add it in the chutney and serve with any south Indian tiffin item like Dosa, Idli or upma.

Murugal/Crispy Dosa served with Coconut chutney and Sambar

Note: Variations:- * You can add garlic instead of ginger and 1/4 tsp Cumin seeds. * Mostly Tamarind is added to the chutney made at home. * Add 1-2 dry red chili instead of green chilies.

Gobi Paneer Matar Kheema

Minced Cauliflower, Cottage Cheese and Peas Curry

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Cauliflower is a good option to make Kheema for vegetarians. It tastes subtle and goes well with any flat bread.

Ingredients:	Quantity
Grated Cauliflower	1 1/2 cups
Grated Paneer	1 cup
Green Peas*	1/2 cup
Onions Chopped	2 nos
Tomatoes Chopped	2 nos
Ginger Garlic Paste	1 tbsp
Green Chili	1-2 nos
Red Chili Powder	1/2 tbsp
Coriander Powder	2 tsp
Turmeric Powder	1/2 tsp
Garam masala Powder	1/2 tsp
Salt	To taste
Oil	2-3 tbsp
Caraway Seeds/Black Cumin Seeds	1/2 tsp
Whole Garam Masala**	1-2 nos
Chopped Coriander Leaves	To Garnish

Preparation:
1) Heat oil in a pan and add the caraway seeds and whole garam masala. Add the green chilies, ginger garlic paste and onions and sauté until the onions are caramelized. Sprinkle salt.
2) Add the tomatoes and cook until it turns soft and then add the turmeric powder, chili powder, coriander powder and garam masala powder and sauté for a minute.
3) Add the grated Cauliflower, Paneer and green peas and sauté it well. Let it cook until the cauliflower is well cooked and the raw smell disappears.
4) Garnish it with chopped coriander leaves and serve it with roti or pulao rice.

Note:* If using fresh green peas cook it before you add it at step-3, if using frozen peas just wash it and add it in step-3.
** Whole Garam Masala is usually cinnamon, cloves, cardamom and bay leaves.
You can leave out Paneer and just do the Gobi Matar Kheema.

Vatha Kuzhambu

Spicy Tamarind Curry

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Vatha Kuzhambu is spicy tamarind curry usually served with yogurt rice (thair sadam). Simple and easy to cook yet very tasty. It goes well with steamed rice too. It can be stored for a few days in refrigerator.

Ingredients:	Quantity
Shallots	6-8 nos
Sambar Powder	1-2 tbsp
Turmeric Powder	1 tsp
Thick Tamarind Paste	2 tbsp
Salt	To taste
Sundakkai (Optional)	10-12 nos
Rice Powder (To thicken, optional)	1-2 tsp
Oil	1 tsp
Tempering:
Mustard	1 tsp
Curry Leaves	1-2 strands
Urad Dal	1 tsp
Channa Dal	1 tsp
Asafoetida	A pinch
Sesame Oil	2 tsp
Dry Red Chili	1-2 nos
Fenugreek Seeds	1/2 tsp

Preparation:
1) Heat oil in a pan and sauté the chopped shallots. Add the salt, turmeric powder and sambar powder and sauté for a min.
2) Meanwhile fry the sundakkai in a separate pan for few min's and set it aside.
3) Add the tamarind paste and enough water and simmer until the raw smell disappears. Add the sundakkai and let it cook for 2-3 min's, if the Kuzhambu is too watery add the rice powder to thicken the Kuzhambu.
4) Heat sesame oil in a small pan and add the items for tempering, once the mustard splutters add it into the Kuzhambu and remove it off the heat.
5) Serve it with steamed rice or curd/yogurt rice.