Unakka Chemmeen-Manga Chammanthi/Dried Prawns-Mango Chutney

Ingredients

Coconut Grated: 1 cup

Dry Prawns: ¼ cup

Dry red chilli (roasted): 4

Raw Mango: 1

Ginger: ¼” piece

Salt: needed

Method Of Preparation

Remove the head and tail portion of dried prawn. Wash and pat it dry.

Heat a pan and roast the prawns. 

In a blender add the roasted prawn, coconut, chilli, chopped raw Mango, ginger and salt.

Blend it well.                              

Serve with rice or rice porridge

Peanut Chutney

Ingredients

Peanuts: 1 cup

Grated Coconut: ½ cup

Dry Red Chilli: 6 or as per your tolerance (roast the chilli in 1tsp oil)

Tamarind: 2” piece

Salt: needed

Coconut oil: 2tbsp

Mustard Seeds: ½ tsp

Curry leaves: few

Method Of Preparation

Heat a griddle and roast the peanut or you can roast it in microwave too by keeping in high power for 2 minutes.

Remove the skin well.

In a blender add roasted peanuts, coconut, roasted dry red chilli and tamarind. Add needed water.

Blend it well.

Heat oil in a pan and splutter mustard seeds and add curry leave s to it. Then add the blended mix and add salt to it.

When it heats up, switch off the flame. Be careful not to boil it.

Ela Ada

Ingredients

Rice Flour: 1 cup

Water: 1 ¼ cups

Salt: needed

Grated Coconut: 1 cup

Grated or crushed jaggery: ½ cup

Banana Leaves: needed

Method Of Preparation

Boil the water with salt.

Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.

Take handful dough and place it on the banana leaf

Spread the dough with your wet fingers. Spread some grated coconut and jaggery on the dough.  Fold the leaf in half and press it slightly. Steam it to about 10-15 minutes. 

Tomato Coconut Chutney

Ingredients

Coconut grated: 2 cup

Tomato: 1

Dry red chilli: 4

Shallots: 4

Mustard seed: ¼ tsp

Oil: 1tbsp

Curry leaves: few

Salt: needed

Method of Preparation

In a pan heat oil and roast dry red chilli for half minute.

In a blender add the grated coconut, tomato, shallots and roasted red chilli.

Add needed water and blend to a smooth paste.

Heat the same oil and splutter mustard seeds, add curry leaves and then add the blended coconut mix.

If needed add little water as per your consistency. Add salt.

When it heats well, switch off the flame. Don’t allow the coconut mix to boil.

Serve with dosha or idli

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Coconut Chammanthi

Ingredients

Grated Coconut: 1 cup

Garlic: 2 cloves

Ginger: ½ “piece

Green Chilli: 4 (as per your tolerance)

Tamarind: 2” piece

Salt: needed

Urad Dal: 1tsp

Chana Dal: 1tbsp

Mustard Seeds: ¼ tsp

Coconut Oil: 2tbsp
Curry leaf: 1 string

Method of Preparation

In a pan, heat 1 tbsp oil. Add urad dal and chana dal.

When it slightly browns add the grated coconut, ginger, garlic and tamarind.

When coconut slightly browns switch off the flame.

Add this to the blender together with salt and green chilli. Sprinkle some water and blend to a smooth paste.

Heat 1 tbsp oil in a pan, splutter mustard seeds and curry leaves.

Add this to the blended coconut mix.

Delicious Chutney is ready to serve.

Serve with Dosha/ Rice.

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space

Rice Balls/ Ari Unda

Ingredients

Parboiled Rice/Puzhukkallari: 2 cups

Jaggery Grated: ¾ cup

Coconut Grated: 1 cup

Cardamom powdered: ½ tsp

Method of Preparation

In a pan dry roast the rice till it puffs up.

When it is slightly cooled blend in a blender and make fine powder.

Transfer into a bowl.

Add grated coconut, grated jaggery and cardamom powder to the blended rice powder.

Mix well with hand and make small balls from it.

If you didn’t get the consistency to make ball, you can add more grated coconut.

It can be refrigerated and kept for 2-3 days.

Sending to WTML at Vegetarian Food & me space, started by Gayathri 

Sending this to Kerala Kitchen Event at Ramyas Space

Coconut Chutney

One of the fastest and easiest recipe to make is chutney. Ofcourse it is a great companion for idli and dosa.

 

Ingredients

1. Coconut shredded: 2 cup
2. Shallots: 4 nos
3. Green chilly: 3 nos (or as per taste)
4. Mustard seeds: needed
5. Curry leaf: required
6. Salt: As needed
7. Coconut oil: 1 tbsp

Method of Preparation:

• Put the shredded coconut, shallots, green chilly and salt in a blender with little water to make it a smooth paste.
• Heat oil in a pan, splutter mustard seeds and curry leaves.
• Then add the blended coconut mix to it. Stir and switch off the flame.
• Serve this with Dosas & idlies

Note : Don’t boil the coconut mix