Onion Chutney

Onion Chutney is an all time favourite and simply goes well with idli , dosa, Raji dosa etc…One can store this chutney for a long time when refrigerated and good for travel .

Preparation Time: 10 min              Cooking Time : 20 mins

Ingerdients:

Onion Big – 5 – 6 nos
Red Chilli – 10 -12 Nos
Tamarind -little
Salt – as per requirement
Oil – 50 g

Method:

      1.       Cut the Onions and keep it separately
      2.       Pour little oil and fry the red chilli and onion separately

3.       In a mixie jar take the fried red chilli, tamarind and salt and powder it.

4.       Add onions in the mixie . grind  it to make it coarse . don’t make it smooth

       5.       Add all the remaining oil in the  heavy bottomed pan .
       6.       Once oil gets heated add the mustard seeds , curry leaves and the coarse mixier.

7.       Adjust the salt . stir it in regular intervals. Once oil oozes out switch off.

8.       Once it cools down you can refrigerate it.

Tips:

1. You can Increase or decrease the amount of chilli .

2. Its taste better if grinded coarsely.

Tamarind Rice / Puliyodarai & Pulikachal

Tamarind Rice (Puliyodarai) & Pulikachal 

An easy to cook, store & take away south Indian favorite dish. Suits best for Travel & Quick Meal.

The key stays with the preparation of  Pulikaichal  an aromatic, tangy and spicy semi solid gravy which when mixed with steamed rice its named Tamarind rice. Tamarind in the gravy makes it stay good for few days & refrigeration ensures for a life of 2-3 weeks.

The Tamarind Rice  is one of the preferred Prasadam in temples of South India.

Preparation time: 10 mins   Cooking time : 30 mins

Category :Variety Rice        Dish : South Indian

Ingredients:

Sesame Oil -50 grams

Tamarind - 1 big lemon sized

Tumeric-1/4 tsp

Asafoetida - 1/2 tsp

Salt - as needed

Curry Leaves – 3 sprigs

Channa dal / Bengal Gram -3 tbsp

Urud dal - 3 tbsp

Peanut - 100 grams

        To Roast and Grind :

Red chilli - 4 nos

Channa dal/Bengal gram- 1/2 tsp

Coriander seeds - 1 tbsp.

Pepper -1/2tsp

Fenugreek seeds-1/2 tsp

Jeera -1/4 tsp

        To Temper:

Mustard seeds - 1tbsp

Red chilli - 10 nos

Curry leaves - 2 or 3 sprigs

          Asafoetida -1/4 tsps  

Cooking Method: 

1. Soak the Tamarind in water for an hour, squeeze & extract the pulp.

2. Dry roast all the Ingredients to golden brown the Roast and ground list, grind in mixer & transfer to a bowl . 

3. Dry roast Channa dal / Bengal gram, Urud dal, Peanut individually.

4. In a Heavy Bottomed pan pour oil  & start adding the ingredients to Temper in sequence.

5. Add the tamarind extract and  turmeric powder to the kadai , add enough water and boil for 20 minutes until the volume reduces to half.

6. Add the Roast and ground  powder, roasted dal and peanut and bring it to boil  for 3- 4 minutes until the mixture gets thick. Pulikachal is ready to be used.

7. Tamarind Rice -Mix the Rice , oil and  portions of gravy (Pulikaichal) uniformly .

Tips:

1. Jaggery in little can be added to enhance the taste

2. When mixing with rice make sure you adjust the salt level and add sesame oil.

3. Avoid usage of Wet Spoons or hands for longer storage of the dish.

4. Dal and Peanut to be added in the last to bring crunchiness.
5. Avoid mixing the gravy when rice is hot.