Thenga Chamanthi (Coconut Chutney - Kerala style)

 

          Thenga Chamanthi is a very flavorful Kerala style coconut chutney. Thenga refers to coconut and chamanthi means chutney. It is made using fresh coconut, shallot, ginger, dry red chilies, curry leaves, tamarind, salt and coconut oil. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. It is also served in Chatti Choru (Full meal served in a clay pot) and Pothi Choru (Meal wrapped in a banana leaf). So do give it a try and you will not be disappointed. 

          This chutney is very easy to prepare as there is no cooking required. The only thing that has to be kept in mind is the chutney has to be blended without any water so that the chances of getting spoilt is minimum. Instead, coconut oil is used for some moisture content. 

           Traditionally Thenga Chamanthi is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 cup fresh grated coconut
• 3-4 dry red chilies 
• 4-5 shallots (sambar onions)
• 1" ginger
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients into a mixer jar and blend it into a slightly coarse paste. 

          And your spicy and tangy Thenga Chamanthi is ready to be enjoyed with steamed rice. 

 Transfer all the ingredients into a mixer jar & blend it into a slightly coarse paste. 

                  And your spicy and tangy Thenga Chamanthi is ready.

                     Enjoy with steamed rice. 

Narkel Bata (Coconut Chutney - Bong style)

 

           Narkel Bata is a traditional Bong style chutney made of fresh coconut, mustard seeds and green chilies. At times, garlic cloves and / or poppy seeds are also ground along with the coconut. Very few ingredients are required to dish out this chutney, which goes best only with hot steamed rice and a drizzle of some raw mustard oil. It is a very simple and an easy recipe that needs no tempering or sautéing. So time to try out this rustic, village style regional delicacy. 

          Narkel Bata is also found in Bangladeshi cuisine where it goes by the name of Narkel Bhorta. This is almost a lost recipe now and remains a homemade delicacy. It is typically prepared by the older generation and is not usually served in restaurants. 

         This is my family recipe that has been passed down by my late mom. I grew up relishing various types of bata recipes, sometimes made of coconut, raw banana peel, coriander leaves, poppy seeds, prawns, etc. In fact one can have an entire meal with any of these chutneys. For me it is pure divine and a great comfort food. 

• 1 cup fresh grated coconut
• 2-3 garlic cloves
• 1 tsp. mustard seeds
• 2 green chilies / burnt red chilies
• salt to taste 
• 1 tsp. raw mustard oil 

          Grind all the above mentioned ingredients (except mustard oil) in a mixer grinder along with just a few drops of water if possible. 

          It would be better if it is ground on a grinding stone (sil batta) for a perfect texture. Once done, just mix with hot steamed rice and a drizzle of some raw mustard oil for that extra zing and enjoy. 

Mysore Masala Dosa (South Indian Breakfast)

 

           Dosa or pancakes are shallow fried South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. 

          So check out this Karnataka special Mysore Masala Dosa that is quite similar to the regular Masala Dosa. However, the only difference is the addition of the red chutney that is smeared over the dosa along with the potato stuffing. 

          

              They can be enjoyed anytime of the day along with coconut chutney and sambar for a great comfort meal. They can also be packed for a lunch box meal too. So check out the step by step pictorial recipe to prepare this delectable stuffed dosa. 

Potato Curry - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1-2 green chilies, slit
• pinch of asafoetida
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 medium size potatoes, boiled & slightly mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves, chopped

Red Chutney - 

• 1 tbsp. oil
• 1 small onion, roughly chopped
• 4-5 Kashmiri red chilies
• 3-4  garlic cloves, chopped
• 2 tbsp. roasted chana dal
• 1 tsp. tamarind paste 
• salt to taste

Tempering - 

• 1 tsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

Dosa - 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup cooked rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• oil to shallow fry

Potato Curry - 

           Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering add the asafoetida, green chilies, curry leaves and onion. Sauté till light brown.

          Add the tomatoes and turmeric powder. Cover and cook till it is mashed.

          Now add the potatoes, salt and sambar powder. Mix everything well and fry on a medium flame for 2 minutes. When done, garnish with coriander leaves and keep aside.

Red Chutney - 

          Heat oil in a pan and sauté the red chilies, onion and garlic till everything turns slightly brown in color. Leave aside to cool. 

          Then add rest of the ingredients and grind with very little water into a smooth paste. Your red chutney is ready to serve.

          Tempering - Heat oil in a pan and temper with mustard. After it stops spluttering, add the  curry leaves. Fry for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. 

Dosa - 

          Soak the rice, urad dal and fenugreek seeds overnight or for a minimum of 8 hours. 

          Then blend them along with the cooked rice to a smooth paste with required quantity of water. 

          Transfer to a large bowl and ferment overnight. Next morning add salt to taste and mix well.

          Heat a tawa / griddle and brush with some oil. Sprinkle some water and after it sizzles off, pour a ladleful of the batter. Spread out into a circular motion with the back of the ladle.

          Drizzle some oil over and around the edges. Cook for a minute or two on a medium flame till the top of the dosa is cooked. Then spread some of the chutney all over the dosa, followed by 2-3 tbsp. of the potato curry. 

          When done, fold it and transfer to a plate. Make similar dosas with the remaining batter and serve them hot with coconut chutney and sambar. 

                    Heat a tawa & brush with some oil. Sprinkle some water and after it sizzles off,

                    pour a ladleful of the batter. Spread out into a circular motion. Drizzle some oil

                    over and around the edges. Cook for a minute on a medium flame.

                                 Then spread some of the chutney all over the dosa, 

                                 followed by 2-3 tbsp. of the potato curry. 

                                  When done, fold it and transfer to a plate. 

 

                                  Serve them hot with coconut chutney and sambar. 

Pothichoru (Traditional Kerala style Packed Meal)

 

          This is my first try at preparing a traditional Kerala style packed meal recipe in a Banana leaf called as Pothichoru. Pothi means packet and choru means cooked rice. It is a balanced diet of rice, one or two veg. curry, coconut chutney, fish fry and omelet. Kerala Matta rice is generally used in this recipe, however, I used a small grain rice called jeerakasala. This unique lunch is ideal while travelling or as a lunch box meal.

          All the dishes are first prepared and arranged on a banana leaf. It is then folded like a packet. However, before folding, the leaf is first wilted on an open flame to make it pliable and soft.

          It is then relished directly from the banana leaf for a nice comfort meal. Do give it a try and enjoy this unique and non-messy packet meal.

1.  Cabbage Thoran - 

• 1/2 of a medium cabbage, sliced finely
• 1 onion, chopped
• 2 green chilies, slit
• salt to taste
• 2 tbsp. coconut oil 
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili, broken 
• 1 sprig curry leaves
• 1/4 tsp. turmeric powder 
• 1/2 cup fresh grated coconut

          Heat oil in a pan and temper with mustard seeds, red chili and cumin seeds. After it stops spluttering, add the onion and curry leaves and sauté till translucent.

          Now add the chopped cabbage, salt, turmeric powder and green chilies. Cover and cook on medium flame till soft. Do not add any water.

          When the cabbage turns soft, add the coconut and switch off the flame. Stir well to combine and serve as a side dish with rice.

                     All the dishes are arranged before folding the banana leaf into a packet.

2.  Avial (Mixed Vegetable Curry) - 

• 1/2 cup each of mixed veggies (Raw banana, bottle gourd, green papaya, sweet potato, yam), chopped
• 1/2 cup fresh grated coconut
• 2-3 green chilies
• 1 tsp. cumin seeds
• 1/2 cup yoghurt
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves

          In a pan cook, covered, all the veggies in 1 cup water and turmeric powder till they turns soft, but not mushy. 

          Meanwhile grind the coconut, cumin seeds and green chilies to a coarse paste. Keep aside.

          Once the veggie are cooked, add the yoghurt and the coconut paste. Mix well and simmer on a medium flame for 2-3 minutes. Adjust salt and switch off the flame.  Transfer to a serving dish.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering over the prepared avial and serve with steamed rice (preferably Kerala Matta rice).

3.  Parippu (Lentil Curry) - 

• 1/2 cup split moong dal 
• salt to taste 
• 1/2 tsp. turmeric powder
• 4-5 tbsp. fresh grated coconut 
• 1/2 tsp. cumin seeds
• 2 green chilies
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1-2 dry red chilies
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. coriander leaves, chopped

          Dry roast the lentil for 1-2 minutes. Soak in sufficient quantity of water for 30 minutes. Wash and drain well. 

          Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.

          Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.

          Let it come to a boil and simmer for a minute. Switch off the flame. 

          Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown. 

          Switch off the flame and pour this tempering over the prepared dal. Garnish with coriander leaves and serve with rice. 

4.  Fish Fry - 

• 2 king fish steaks, cleaned 
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• pinch of turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tbsp. coconut oil to marinate
• 1 tsp. lime juice
• 2 tbsp. oil to fry

          Make a paste of all the ingredients with little water (except the fish and oil to fry). Rub this paste on the fish steaks and marinate for an hour. 

          Heat oil in a pan and fry the marinated fish on both sides till well browned. Add more oil if required. When done, keep it aside to be assembled with rice and rest of the dishes.

5.  Omelette - 

• 2 eggs, well beaten
• pinch of salt
• pinch of turmeric powder
• 1 tbsp. fresh grated coconut
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1-2 green chilies, finely chopped
• 1/2 tsp. grated ginger
• 1 sprig curry leaves, chopped
• 1-2 tbsp. oil

          In a bowl, mix all the ingredients (except oil).

          Heat oil in a pan / tawa and add the egg mix. Cook on both sides till it is well done. 

          Keep it aside to be arranged in the banana leaf along with rice and other prepared dishes. 

6.  Tenga Chamanthi (Coconut Chutney) - 

• 1 cup fresh grated coconut
• 7-8 dry red chilies 
• 4-5 sambar onions
• 1" ginger, roughly chopped
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients to a mixer jar and grind it coarsely. 

          Sprinkle some water if necessary and grind again into a coarse paste. 

          Your spicy and tangy Tenga Chamanthi is ready.

Methi Leaves Dosa (Fenugreek Leaves Pancakes)

          Dosas are an all time favourite breakfast. In fact, it can be relished anytime of the day or can be packed as a lunch box meal too. They are healthy, wholesome and a satisfying treat. So today I added some chopped fresh methi (fenugreek) leaves along with other basic spices to the dosa batter to enhance the flavour. 

          Hence you can turn a normal dosa into something interesting. A great way to make it more appetizing with the goodness of fenugreek leaves. So check out the step by step pictorial recipe to prepare it.

• 3-4 cups dosa batter
• 1 cup fenugreek leaves, chopped finely
• 1 tsp. roasted coriander-cumin powder
• 1/4 tsp. asafoetida
• 1 tsp. red chili flakes
• 1 tsp. grated ginger
• 2 tbsp. fresh grated coconut
• oil to shallow fry
• coconut chutney and sambar to serve

          In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida,  ginger and fresh grated coconut.

          Heat a non-stick tawa / griddle and smear some oil over it. Sprinkle water over it and wipe clean with a tissue paper.

          Now pour a ladleful of the batter and spread it in a circular motion. Drizzle some oil over and around the edges. Cook one side before flipping it over to cook the other side too. 

          Transfer to a serving plate. Make similar dosas with the remaining batter and serve along with coconut chutney and sambar for a wholesome, healthy and a satisfying meal.

                Mix batter, coriander-cumin powder, chili flakes, ginger. asafoetida and.....

                                 ..... greens

.... & fresh grated coconut.

Mix well.

                  Pour a ladleful of the batter & spread into a circular motion. Drizzle some
                  oil over & around the edges.

                            Cook one side before flipping it over to cook the other side too. 

  Serve with coconut chutney & sambar for a wholesome, healthy and

 a satisfying meal.