DHANIYA COCONUT THUGAIYAL

DHANIYA COCONUT THUGAIYAL

INGREDIENTS:-
Dhaniya / Coriander seeds - 1/4 cup
Urid Dal - 1/4 cup
Coconut roughly chopped - half coconut, cut into pieces
Dried Red chillies - 8 to 10 nos.
Grated Jaggery - 1 tsp
Tamarind - 2 inches
Salt to taste
Oil - 3 tsp

For Tampering:-
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 2 leaflet
Asafoetida - 1/4 tsp 

METHOD:-
(1) Heat a Kadai with 1 tsp of oil and roast red chillies and urad dal. Roast until urad dal changes to golden colour; replace it in the mixer jar.
(2) In the same Kadai, add 1 tsp of oil and roast the coriander seeds, till nice aroma arises. Coriander seeds tend to burn. So, roast in sim/low flame; replace it in the same mixer jar, where urad dal & chillies were added.
(3) Now roast the tamarind, till it softens; remove it and add to the above jar.
(4) Add 1 tsp of oil, and roast coconut pieces. Keeping the flame in low/sim, and cover the kadai with a lid and roast it until it turns a golden colour. Allow it to cool completely.
(5) Add required salt to the jar, using the pulse mode,
grind all the roasted ingredients except coconut.
(6) After grinding, add 1tsp of jaggery and roasted coconut and again grind it in pulse mode. Check for salt and spice. Now add water little by little, to make a coarse paste.
(7) Remove it in a bowl. Heat 1 tsp oil in the kadai for tampering and add mustard seeds. Allow it to splutter, then add curry leaves and asafoetida.
Add the tampering to the Thugaiyal.

Tastes better with Tamarind Rice, Curd Rice, Aappam, Dosai

See also for

  Gongura Receipes

Kara Kuzhambu          

TOMATO TIFFIN SAMBHAR without Toor Dal | SIDE DISH FOR IDLY, DOSA, CHAPPATHI & UPMA

This is one of the favourites during my college days. In our hostel, they serve this side dish for Broken Wheat Upma on Thursdays as Morning Breakfast. For night dinner, they serve us Tomato Rice with Kovaikai fry along with white rice, rasam & buttermilk. It did really tasted awesome. I never skip these varieties.

TOMATO TIFFIN SAMBHAR

INGREDIENTS:-

Medium-sized tomatoes, finely chopped - 3 nos.

Pizza Sauce - 1 tbsp

Salt - as required

Turmeric Powder - 1/4 tsp

Roasted Gram dal - 1 tbsp

Black pepper - 8 nos.

Water - as required

Cooking Oil/ Gingelly Oil - 1 tbsp

FOR TAMPERING:-

Mustard seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Asafoetida - 1/4 tsp

Curry leaves - 1 leaflet

Finely chopped Coriander leaves - 1 tbsp

METHOD:-

Heat Oil in a kadai, add mustard seeds and allow it to splutter. Then add cumin seeds, curry leaves,  asafoetida & half of the coriander leaves. Fry it.

Add tomatoes and required salt. Cover with lid and cook for 5 minutes in sim to medium flame. The water content in tomatoes oozes. 

Add pizza sauce, turmeric powder & mix well. Cover with lid and cook till the oil separates from the mixutre.

Add water to it ( I added 1.25 cups of water). Allow it to boil for 5 minutes. 

In a mixer jar, add black pepper and roasted gram dal. Make a fine powder. Add 1/4 cup of water and grind. Add this paste to Sambhar and allow it to boil till it becomes a mild thick consistency.

Tasty Tiffin sambhar without cooked dal  is ready... Garnish with the remaining coriander leaves.

Tastes better with Idly, Chappathi, Dosa, Broken Wheat Upma.

See also for
Broken Wheat Upma / Godhumai Rava Upma
Siru Thaniya Dosai / Millets Dosa