Spicy Avocado Chutney

Avocado is a rich, buttery fruit but very bland to eat it by itself. You must be familiar with the guacamole(a dip made out of avocado) found in the Mexican cuisine. Just by adding a few spices you can amp up the flavor, increase the heat and blend it to an unbelievable tasting indian style chutney. With a healthy dosage of heart-healthy fats in every spoonful, you can gobble up the chutney as a spread for crackers or as a dip for vegetables. I actually prepared this chutney to accompany my Dosa . It tasted out of the world and I am sure you will love this chutney just like we did. Here goes the recipe,

Ingredients:

1 ripe Avocado

5 pearl onions

2 green chili

3 Garlic cloves

1/4 cup Cilantro packed

Few Curry leaves

1 tsp Tamarind

Pinch Asafoetida

2 dry red chili

1/2 tsp Cumin seeds

1 tbsp Urad dal

Salt, to taste

1 tsp +1 tsp Oil

Seasoning (optional)

1/2 tsp mustard seeds

1/2 tsp Urad dal

1 pinch Asafoetida

Few Curry leaves

How to:

• Cut the avocado in half, twist and open. Carefully remove the seed. Now score vertical and horizontal lines without piercing the skin and gently scoop out with a spoon.

• Roast the dry red chili, cumin seeds and urad dal in 1 tsp of oil.

• Let cool, grind to a coarse powder and keep aside.

• In the same pan, heat the remaining oil, add the onions, green chili, garlic, curry leaves and tamarind and saute for 3-5 mins.

• Finally add the cilantro, saute for a min.

• Switch off and let it cool.

• In a blender, add the onion-cilantro mixture along with avocado, salt and grind coarsely.

• Now add the ground spice powder and pulse it until smooth (or bit chunky if you like it).

• Transfer it a bowl and add the optional seasoning.

•  Serve the chutney with idly or dosa.

Hot Carrot Chutney

If you are not a big fan of carrots, then this chutney is definitely for you. Yup! you read it right. This is a simple chutney made from not-so-favorite vegetable for most of us, but it doesn't taste like it at all. I have prepared it really hot with a bit extra thai chilies, because that is how it quickly disappears in my home. Also, i have skipped the final tadka which you can always add at the end, if you prefer. The color and chunky texture adds another dimension to the chutney. Bring carrots to your 'really good' list by preparing this chutney. And here goes the recipe,

Ingredients:

3 medium Carrots (shredded)

1/4 cup Coconut (shredded)

6 green Chilies (chopped)

1 tbsp dried Tamarind

2 Garlic pods (chopped)

1/4 tsp Asafoetida

1 sprig Curry leaves

1 tsp Mustard seeds

1/2 tsp Urad dal

1 tsp Cumin seeds

1 tsp white Sesame seeds

1 tbsp Oil

1/2 cup Water

Salt

 How to:

• Heat oil in a skillet at medium heat, add the mustard seeds, urad dal, asafoetida, cumin seeds and sesame seeds and splutter'em.

• Then add the green chilies, curry leaves, garlic and tamarind, and saute for a couple of mins.

• Now add the shredded carrot, mix well and cook until the raw smell disappears, for 3-4 mins.

• Allow the mixture to cool completely and then grind together with the coconut and salt for taste.

• Add water while grinding for desired consistency of the chutney.

• Serve as a side for dosa or idli.

Instant Sambar

Sambar is one of the staple food for South Indians. Hot steamed idlies or shallow fried dosa, sambar goes very well and a best accompaniment, sure a killer breakfast combo. When i came across this quick sambar from Padhuskitchen by Padhu, i know someday would come, to try this lovely recipe. And today tonight it is. I couldn't believe how quickly i prepared the sambar and dished out. Thanks to Padhu for sharing such a speedy recipe. Here it goes,

Ingredients:

1/3 cup Split Moong dal

1/2 medium Yellow onion (chopped)

1 Roma Tomato (chopped)

2 Green Chillies (slit)

4 Garlic pods

1 small Tamarind ball

1/4tsp Turmeric powder

1 1/2 cup + 1/4 cup  + 1 1/2 cup Water

 For Tempering:

1/2tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1 pinch Asafoetida

2 Dry red Chilli (broken)

4-5 Curry Leaves

1tbsp Cilantro (chopped)

2tsp Oil

Salt

How to:

• Soak the tamarind in 1/4 cup water and extract the juice.
• Pressure cook moong dal along with onion, tomato, green chilli and turmeric powder for 3 whistles.

• Open the cooker, mash the dal well, pour the tamarind extract along with 1 1/2 cup water and bring it to a boil. (It has to be watery.)

• Add salt and the tempering. Finally garnish with cilantro.

• Serve hot with idli or dosa. Dip it, Dunk it or Drown it.

Tempering:

• Heat oil in a small skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, then urad dal, followed by asafoetida and curry leaves.
• Saute for 30 secs and pour the mixture into the sambar.

Sending this dish to the event Bookmarked recipes hosted by Aipi.

Rava Idli

Ingredients:

2 cups Rava (Sooji)

1/2 Red onion (finely chopped)

2 green chilli (finely chopped)

1 tsp minced Ginger

4-5 Curry leaves (chopped)

4 sprigs Cilantro (chopped)

1 cup Yogurt (plain)

1tsp Baking soda

1tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1tsp Chana dal (not shown in pic)

1 pinch Asafoetida (not shown in pic)

2 broken dry red chilli (not shown in pic)

Pam Cooking spray

1tbsp Oil

1 1/2 cups Water

Salt

How to:

• In a bowl, mix rava and baking soda and keep aside.

• Heat oil in a skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, asafoetida, chana dal and urad dal.

• Now add the rava mixture into the skillet, and cook for 2-3 mins, stirring continuously. (Careful not to brown'em.)

• Transfer it to a a plate and let it cool.

• Meanwhile mix yogurt, cilantro, salt, curry leaves, green chilli and ginger in a bowl.

• Mix the yogurt mixture to the rava along with water and make it a thick pouring consistency.

• Heat oil in a pan, add onions, saute until tender and mix it to the batter.

• Grease the idli plates with cooking spray and pour the batter.

• Heat the idli pan/cooker with water, place the idli plates, close the lid and steam'em for 10-12 mins.

• Insert a clean knife or a tooth pick to check if the idlies are cooked well.
• Now transfer the idlies onto a plate. (Cover the hot idlies partially, so that the steam escapes.)

Serve hot with sambar or coconut chutney.