Sothi - a side kick for Idiyyappam

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Sothi - a side kick for Idiyyappam, my mom makes it usually when we have Idiyappams at home.Super easy to make and delicious when you soak Idiyappams on this mild liquid-y sauce.This time it was made by my mother in law in ma kitchen.She claimed to have made this only very few times so far, but she nailed it.

What you need

Moong dal/Pasi paruppu  - 1/2 cup
Onion  - 1 big ( Sliced lengthwise)
Green Chillies - 4-5
Salt - To taste
Turmeric Powder - 1/4 tsp
Drumsticks - 6 (1 inch pieces) (OPTIONAL)
Potato - 1 cup ( cubed)
Lime juice -  few drops
Coconut milk - 8 oz can

For tempering

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few


How you will make it


Pressure cook  moong dal, cubed potatoes,onion, green chillies with just enough salt, turmeric and water.After pressure cooking moong dal should be completely mashable but potato pieces should be intact.About 3 whistles on medium heat.

Note : If you are little unsure about cooking all together in the pressure cooker, then cook moong dal separately with little turmeric, salt.Then add in the rest of the ingredients and pressure cook for 1 whistle.

Open the lid and Keep the cooker in medium low flame.Now add in the diluted 8 oz can of coconut milk.You cannot heat too much after adding the coconut milk.Keep an eye on it.The consistency of this dish is more liquid-y than usual curry.Once you get the desired consistency, switch off the heat.Add few drops of lemon juice at this point. Add in the tempered ingredients and serve. 

The dish is ready to be served with steamed Idiyappams.

We tried with rice as well and it was a good combo.

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Omelette Kara Kuzhambu

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Just had this for lunch today (of course left over!) .The longer this Kara Kuzhambu sits , the better the taste!

What you need

Eggs - 3
Onion - 1 small chopped( for omelette)
Tamarind - 1 small lemon sized (soak and extract)
Coconut - 1/4 cup ( grind-ed smoothly)
Garlic - 3-4 pods [Optional]
Sambar Powder - 2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Whole red chillies - 4
Curry leaves - a few
Salt - as needed
Water - as needed


How you will make it

In a pan, heat oil and splutter mustard seeds and slowly add curry leaves, red chillies and finally garlic pods.When these are slightly roasted, lower the flame a little and add Sambar powder.Saute for just a minute or so and add in the tamarind extract with just enough water.Add in salt and let this boil on medium high flame.After 5-6 minutes of boiling lower the flame to medium low and add in coconut paste. Let this again boil on medium low flame until you get the 'kuzhambu/curry' consistency.In the mean time while curry is boiling, beat eggs with little salt and add chopped onion.Make small small cute little omelettes which are going  for a skinny dip in the curry :D

Once you have the Kuzhambu/Curry in correct consistency, lower the heat to low and add in the little omelettes to it. Once all the omelettes are added , switch off the heat.Let this kuzhambu sit at least for 20 minutes, to let omelette swoop in all that juicy flavors from the kuzhambu.

Serve hot with Rice.

Note : Garlic can be optional. I adore garlic pieces in kara kuzhambu, so I add them in even if it is not necessary :D

                         

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Vendaikka/Okra Thayir Pacchadi

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Vendaikka thayir pacchadi or make it fancy by calling Fried okra in yogurt sauce :)

What you need

Vendaikka/okra - 2 cups ( cut )

Green chillies - 3-4 ( chopped fine)

Curry leaves - a few

Yogurt - 3 tbsp ( beaten well with just enough water)

Oil - 2 tbsp

Mustard seeds - 1/tsp

Salt - as needed

How you will make it

In a heavy bottomed pan heat oil and splutter mustard seeds, curry leaves.Now add cut okra pieces ,salt, green chillies and saute on medium high flame until they are cooked (and all that sticky-ness is gone).This pacchadi tastes little better when okra is little crunchy not completely fried(Saute until the green color is retained).Switch off the heat and let the mixture cool. In a bowl beat yogurt with just enough water /salt and pour this into the okra mixture.Mix slightly and serve it.We enjoyed this with hot/spicy Sambar and Rice.

                                    

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Inukku Podi

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Inukku Podi, an instant podi made for Dosa/Idly.I am so fond  of this podi that I frequently make it even though I have other sides for Dosa/Idly. 

What you need
Coconut - 1 cup (Shredded)Garlic - 1 podWhole Red Chillies - 6-8Curry leaves - a fewSalt - as neededGingelly oil  - For serving

How you will make it

In a mixie jar , put coconut, red chillies , garlic, curry leaves and salt and pulse it a few times.Viola , that's it , It's ready! The aroma itself will lure you to it.Serve it with few drops gingelly  oil for Dosa/Idly.

Note : Please adjust the amount of red chillies as per your taste.

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Curry leaves Chicken

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Curry leaves , an unavoidable ingredient in South Indian Kitchens especially Kerala.When landed here in US , the only thing I couldn't digest was that I had to pay for this special ingredient.Back home, we grew them in our yard or our vegetable guy gave it for free.My kitchen will tell stories of me being a freak when it comes to curry leaves :D For the past two weeks , My dear husband  unknowingly  piled up packets of curry leaves from our local store .I had to use it before they go awry.So here is Curry leaves Chicken...

What you need

Chicken - 2 lbs ( small pieces)
Onion - 1 large (sliced thin)
Ginger Garlic - 2 tbsp (minced fine)
Curry leaves  - for garnish
Red chilli powder  - 3 tsp
Turmeric Powder - 1/2 tsp
Oil -  2 tbsp
Salt -as needed

Dry Roast  and Grind 

Black Pepper corns - 2 tsp
Perunjeeragam - 2 tsp
Urad dal - 1 tsp
Curry leaves  - 2 big springs 


How you will make

Clean chicken and keep aside.I had used boneless chicken  for this recipe.But you could use with bone as well.In a pan, dry roast the listed under 'Dry Roast  and Grind' and keep aside.
In a heavy bottomed pan, heat oil and fry sliced onion until they are golden brown.Now add the minced ginger garlic  ( note : not GG paste but minced) and fry until raw smell goes away.Now on high flame add chicken pieces , turmeric ,red chilli and salt. Fry until chicken is well cooked and masala w/ chicken is nice dark brown color. Now reduce the flame and add the powdered curry leaves powder and mix. At this point you will smell an awesome aroma of Curry leaves!
Add in some fresh curry leaves for garnish and switch off the heat. Serve hot with Rice/Roti.

Note : Adjust your red chilli powder as per your spice level and note that you are adding black peppercorns as well.

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Chinna Ulli Chutney/Small Onion Chutney

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It's fun to see my kids eat Idly . They carry one whole Idly in their hand as if it was a piece of cake , and dip in a bowl of chutney.I have tried to make them eat Idly the right way, my way. My way  especially with this Onion chutney is 'placing 4 idly in a plate, pour a big spoon of chutney and then the fun part , mash them well with your fingers and eat'. :D .The best part is licking that last bits of chutney out of your fingers!

Well , that might not be a sophisticated way to eat in front of others :D

What You need

Small Onions - 1 cup (chopped)
Curry leaves - a needed
Oil -  2 tsp
Mustard seeds - 1/2 tsp
Red chilli powder - 3 tsp (Warning : adjust as per your taste)
Salt - As needed
Tamarind - 1 small gooseberry sized
Asafoetida - a pinch
Water - as needed

How you will make it


Take tamarind extract and keep aside.In a pan, heat oil and splutter mustard seeds.Now add chopped onion and curry leaves.Saute for next 4 minutes on medium flame.(You don't have to fry it so much as we are going to cook it with tamarind extract).Add salt, red chilli powder and fry a bit till raw smell of red chilli is gone.Finally add tamarind extract and water (as needed).Let this mixture boil until onions are cooked well and chutney has the right consistency.Add a pinch of asafoetida and boil for next two minutes and switch off.Serve it hot with Idly.

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Meen Chilli / Fish Chilli

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What you need

King fish - 2 lbs (cut in medium size pieces)
Onion - 1 big ( sliced thin)
Tomato - 1 medium ( chopped fine)
Green chillies -  6-7 ( slit lengthwise)
Ginger Garlic paste - 2 tsp
Oil - 2 tbsp
Lime juice - 1 tsp
Curry leaves - a few

To marinate 
Salt - as needed
Chilly powder - 2 tsp
Turmeric powder - 1/2 tsp

How you make 

Marinate the fish pieces with all the ingredients listed under 'To Marinate' and keep aside for 20-30 minutes.In a pan heat oil in medium high heat and fry curry leaves, sliced onions.Fry until onions are golden brown and add gg paste.Saute this until raw smell of gg paste is gone.Now add chopped tomatoes to this mix ( you can add little salt needed for the masala at this point) and fry until tomatoes are completely mashed up and no where to be seen.Now the  complementing masala is ready for the fish pieces. Add marinated fish pieces to the masala and mix slowly.On medium low heat cover and cook for next five minutes. Remove the cover at this point and on medium low heat slowly cook the fish pieces.Careful not to break the pieces by turning it so many times. When they are half way  through , add slit green chillies and lime juice .Slowly turn the masala around with out breaking the pieces and switch off the heat once it is cooked .We had it with Simple Dal & Rice.

NOTE : Since the fish pieces were not 'fried' before adding to the masala , it took a while for the raw smell of powders (especially red chilli) to go away.

NOTE : I had dominated the flavor with Green Chillies than Red chilli powder.

Recipe adapted from here.

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