Onion Red Chilly Coconut Chutney - Neerulli Kempu Chutney – Erulli Chutney

Ingredients to Grind:

       1.       Onion or sambar onion  -  ½  chopped

       2.       Tamarind / Puli  -  SOAKED little

       3.       Salt - as per taste

       4.       Coconut Gratings / Tharayidha Poo  -  1 Cup

       5.        dried red Chilly / nungel Munchi -  5 or as per your spiciness level

Ingredients for Temper /Nesal:

       1.        Coconut oil / tharaidha enne  – 1 tsp

       2.   CURRY leaves – 1 sprig

       3.   Mustard seeds – ½ TSP

Procedure  - Method:

v    in a mixer jar add coconut gratings, soaked tamarind, salt, onion, red chilly. Grind it to fine paste with sufficient amount of water

v    one the mixture is ground add enough water to adjust consistency of the chutney . This chutney is little watery one.

v     heat oil in iron skillet preferably. When oil heats add mustard seeds. When the mustard seeds splutter add curry leaves. fry until curry leaves are crisp. Pour this tempering / tadka/ oggarane / nasal over the chutney.

v    serve chutney with any breakfast items that goes well with coconut chutney like idly, dose etc.

Relish this chutney and Post your valuable feedback

Onion Image Courtesy - https://pixabay.com/en/red-onions-vegetables-vegetable-onion-499066/ 

    Coconut image courtesy - https://pixabay.com/en/coconut-brown-food-ingredient-1123738/

TEMPER / NESAL GETTING READY FOR CHUTNEY

ONION COCONUT CHUTNEY

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Simple Onion Poha - Neerulli Bajil – Erulli Avalakki – Beaten Rice Poha - Flattened Rice Poha

 Ingredients:

      1.         Onion  -  2 chopped

      2.        Tamarind / Puli  -  paste or lemon juice

      3.    Salt - as per taste

      4.       Coconut Gratings / Tharayidha Poo  -  ½ Cup

      5.        Green Chilly / Munchi -  1 chopped  fine

      6.        Coconut oil / tharaidha enne  – 1 tsp

      7.    coriander leaves – ¼ cup chopped

      8.    poha / beaten rice / avalakki / bajil – very thin variety 2 and half cup

      9.    sugar – 3 tsps

    

Procedure  - Method:

    v      to a bowl add chopped onions, chopped coriander leaves, green chilly chopped, salt, sugar, tamarind / lemon, grated coconut, coconut oil

    v    using your hand mix thoroughly all the ingredients until water oozes out of the mixture

    v      mix in the beaten rice / poha / avalakki / bajil into the mixture above thoroughly until the poha softens and has enough moisture content

    v      if you do not have thin poha, soak the thick poha with water and then add to above mixture

    v      allow the mixture to rest for 15 minutes so that it soaks water enough

    v      if you feel the mixture has less moisture you could sprinkle little water according to need and keep the mixture closed for few minutes

    v      Relish this healthy dish for breakfast or evening snack with hot tea

2 ½ cup of poha serves 3 people one time. Enjoy this simple dish. Post any feedback 

Image Credit : https://www.flickr.com/photos/rubber_slippers_in_italy/ 

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Garlic Red Chilly Dry Chutney - Bollulli Kempu Nungel Chutney

Ingredients required for Garlic Red Chilly Dry Chutney - Bollulli Kempu Chutney

1.        Garlic Pods / Bollulli  -  12 to 13 in number of small size

2.       Tamarind / Puli  -  Small Ball size soaked in water

3.      Rock Salt / Kal Uppu  - as per taste

4.      Coconut Gratings / Tharayidha Poo  -  1 Cup

5.      Red Chilly whole  / Nungel Munchi -  10 Both small and big variety

6.       Coconut oil / tharaidha enne  – to fry garlic

Procedure for preparation of Garlic Red Chilly Dry Chutney - Bollulli Kempu Chutney

v      Peal the garlic

v      Fry the garlic in coconut oil until it turns brown. When it turns brown switch off the flame and allow the garlic to cool down

v      Grind together coconut gratings, fried garlic, rock salt, red chilli, tamarind  without adding any amount of water

v      Dry pulse using mixer with occasional stirring

v       Do not grind too fine

v      Garlic dry chutney – bollulli kempu chutney is ready to eat

Garlic chutney is to be eaten with rice or any dosa or other breakfast items

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Urpel Aritha Pundi - Boiled Rice Pundi - Kuchalakki Kadubu - Boiled Rice Steamed Balls

Ingredients:

1.        Urpel Ari/ Boiled Rice [White or Brown Variety - Picture at bottom of the blog ] - 2 and half cup  

2.      Salt - as per taste

3.      Coconut Gratings - ¼ th cup

4.      Water - required for grinding

 

Procedure - Method:

v    Wash and Soak the Urpel Ari[Brown or White Variety] / Boiled Rice in wateR Overnight

v         Grind the rice along with coconut gratings, salt and water to a paste [Paste should be of consistency between course and fine]

v        Transfer the ground rice paste into a wide mouthed vessel

v  Place the vessel over medium heat and cook the rice paste until it becomes thick using wooden spoon [Since the paste would be become hard once it thickens] with continuous stirring without break so that it paste does not burn

v  Paste should be cooked and thicken until we can form balls out of the paste

v         Remove from heat and form Pundi / Rice Balls with the help of your hand as shown in Pic below with small hole in between so that balls cooks evenly

v        You could apply water over your hands to ease forming of Pundi / Rice Balls and also avoid getting your hands burnt

v          Steam the Pundi / Rice Balls using a steaming vessel for duration of 30 minutes

v  After 30 minutes remove the vessel from heat

Serve the hot Pundi with chutney or any gravy/ghasi/resa or saar of your choice. 2 and half cups of rice makes around 40 Pundi / Rice Ball

Stills from the Kitchen of Thenas Vanas -Preparation of Aritha Pundu / Steamed Rice Dumplings

Pundi / Rice Balls Getting Steamed

Pundi / Rice Balls Getting Steamed

Pundi / Steamed Rice Balls ready to eat

Pundi / Steamed Rice Balls ready to eat

Nesal / Oggarane / Tadka getting ready for Chutney

Nesal / Oggarane / Tadka getting ready for Chutney

Dried Red Chilly Garlic Coconut Chutney for Pundi

Dried Red Chilly Garlic Coconut Chutney for Pundi

White Boiled Rice or Boldhu Kaje/Urpel Ari

White Boiled Rice or Boldhu Kaje/Urpel Ari

Brown Boiled Rice / Kaje-Urpel Ari / Kuchalakki

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