Coriander Seeds Chutney |Kothamalli Vithai(Dhaniya) Chutney / Side Dish For Idli & Dosa

Its been a long time i post a recipe in blog.Now i came up with another interesting recipe,thats coriander seeds chutney which i learnt from my friend.the taste was heaven,goes well with idli and dosa.
Now let us move to the recipe...

Preparation time :5 mins
Cooking time : 10 mins
Serves :2

Ingredients:

Coriander Seeds /Malli Vithai/Dhaniya - 2 tbsp
Grated Coconut - 1/4 cup
Chopped Onion - 1
Dry red chillies -5
Tamarind - a grape size
Garlic pods -3
Ginger -1 tsp
Salt -to taste

For Temper :
Oil -2 tsp
Mustard seeds -1/4 tsp
urad dal -1/2 tsp
hing -1/8 tsp
Curry leaves -1 sprig

Method

*In a kadai add 1 tsp oil,roast the coriander seeds for2-3 mins.keep it aside.

*Remaining oil saute the garlic+ginger+red chillies and onion one by one until the raw smell goes away.add the tamarind and grated coconut.just mix and switch off the flame.

*Once it cooled down first powder the coriander seeds and then grind it with onion mixture to a fine paste by adding little water and salt.

*Finally temper with ingredients given under "To temper".Pour over the chutney,mix and serve.

OPOS Kara Chutney | OPOS Recipe | Side Dish For Idli& Dosa

 We can make chutney in OPOS too.I tried and tasted ,it was super easy and tasty .In Normal method sautening the onion and tomato takes a little bit time.Recipe adapted here .Thxs to RK sir,who is the founder of the OPOS Recipe.

Ingredients
Small Onion -1/3 cup
Tomato -2 big (cut into halves)
Red Chilli -5
Garlic cloves -5
Ginger -1 tsp
Tamarind -blue berry size
Salt -To taste
Gingelly oil -2 tbsp
Water -1 tbsp

Method 

*In PC first add water and oil and then add rest of the ingredients.

 *Cook at high flame for 4 whistle

*Once the pressure settled down grind it to a fine paste.

*If you wish add fresh tadka with oil+mustard seeds+hing and curry leaves.

*Serve with hot idlies/Dosa

OPOS Ratna Café Style Sambar | OPOS Recipe | Side Dish For Idli,Dosa & Pongal

 Frankly says that  i never tasted Triplicane Ratna Cafe Hotel Sambar till now but i heard about that hotel and their famous tiffin sambar.

But dont know the recipe.Few days back got the recipe from OPOS Fb group.Bhavani Ganesan mam shared this recipe.Tried it immediately.I really fall love in this sambar.

Speciality of sambar is they dont add tamarind.They add veggies like drumstick,brinjal,pumpkin etc but i made with plain.Thxs to RK sir,who is the founder of the OPOS Recipe.

Preparation Time : 10 mins
Cooking Time: < 6 mins
Serves :4

Ingredients:

Cooked Dal -1/4 cup ( I add  2 tbsp tuvar dal and 1 tbsp moong dal )
Chopped Tomato -2 big
Drumstick - 1 ( I didnt add any veggies,u can add yellow pumpkin,brinjal too)
Ghee - 1 tsp
Curry Leaves -1 sprig
Salt - to taste
Coriander leaves -for garnishing

For Masala 
Ghee -1 tsp
Coriander seeds -2 tsp
Dry Red Chilli -4
Compound Hing -1/4 tsp (Soak in water for 10 mins
Urad dal -1 tsp
Jaggery -1 tsp
Small onion -10 nos
Chopped tomato -1
Red chilli powder -1 tsp
Turmeric powder -1/2 tsp
Fenugreek seeds -1/4 tsp
Grated coconut -2 tbsp

For Tempering 
Ghee -1 tsp
Mustard Seeds -1/2 tsp
Cumin seeds -1/4 tsp

Method

*In a pan add ghee roast fenugreek seeds,red chilli,coriander seeds,urad dal and coconut one by one until you get nice aroma.

*Once its cooled down grind with 1 tomato,small onion,soaked compound asafoetida with water,red chilli powder,turmeric powder,jaggery to a smooth paste by adding little water.

 *In Pc add 1 tsp ghee,3 tbsp water,curry leaves and chopped 2 tomatoes.

 *.Followed by cooked dal and topped with  sambar masala.

*If you want to add veggies then add in top of the dal.

 *Cook at high flame for 2 whistles.

*Once pressure settled down add salt,mix and adjust with required water.and tempering with the ingredients given under "for tempering".

*Garnish with chopped coriander leaves.Serve with idli,dosa and pongal.

MY NOTES
*Always add small onions for better taste.

OPOS Kumbakonam Kadappa | Side Dish For Idli & Dosa | OPOS Recipe

First time i have confident to prepare kumbakonam kadappa by myself.It came out flavourful and tasty.It goes well with idli,dosa.

Already i shared the recipe in my tamil blog.You can also check it here

Now let us see the recipe in OPOS method.Thxs to RK sir,who is the founder of the OPOS Recipe.

Preparation Time : 1/2 an hour(For soaking) +5 mins

Cooking Time : < 10 mins

Serves -3

Ingredients:

Yellow Moongdal -1/4 cup (Soaked it for 1/2 hr and drained the water)

Potatoes -4 small (Peeled and Chopped into big Chunks)

Onion -1 (Sliced thinly)

Slit Green chillies -2

Lemon Juice - 1 tsp

Salt -To taste

Chopped Coriander leaves -1 tbsp

Coconut oil - 1tbsp

Water -1 cup

Mustard Seeds - 1/4 tsp

Curry leaves -few

Bay leaves -1

Cloves -1

Star anise -1 petal(dont use full flower)

To Grind

Grated Coocnut -1/4 cup

Green chilli -1

Fennel seeds -1 tsp

Garlic pods -2

Method

*Grind the ingredients given under "To Grind " to a thick and smooth paste.Dont grind it to a watery paste.

*In PC First add 2 tsp oil+ 1 Cup water+Curry leaves+Bay leaves +Cloves+Star anise.

*Followed by Sliced onion (spread it) + green chillies+Soaked Moong dal+Chopped Potatoes 

*Finally add the coconut paste and salt.

*Cook it on medium flame for 5 whistle.Release the pressure Slightly mashed with back of the ladle.

*Heat the remaining 1 tsp oil add the mustard seeds once it splutter  poured it kadappa.

*Finally add the coriander leaves and lemon juice.

*Serve it Idli/Dosa.Am say its the best combo !!

MY NOTES

*Dont grind the coconut masala into a watery paste becoz kadappa will be burnt.

*Always add the coconut paste in top of the ingredients.

*If you dont have a time /forget to soak the dal add more water while cooking and give more whistle to cook.

*If the kadappa is thin then boil it for further more mins.

*Kadappa is in white colour if you wish add turmeric powder.Instead of lemon juice you can add 1 chopped tomato.

Instant Tomato Pickle | Side Dish For Idli,Dosa,Chapathi & Rice

 Its very easy to prepare this pickle .It goeas well with Idli,Dosa ,Chapathi& Rice. You can also mix the paste in cooked rice to prepare tomato rice.

Preparation Time : 10 Mins
Cooking Time : Max 1 Hr
Serves : 6

Ingredients

Tomato - 7 Large
Tamarind - Small Lemon Size
Red Chilly Powder - 2 Tbspn
Turmeric Powder - 1/2 tspn
Salt - To taste
Roasted Fenugreek Powder - 3/4 tspn

To Temper

Gingelly Oil - 1/2 Cup
Mustard Seeds - 3/4 Tspn
Urad Dal - 3/4 tspn
Garlic Pods -10
Curry Leaves - 2 Sprig
Hing - 1/2 Tspn

Method

*Soak the tamarind in hot water,extract the thick pulp and keep it aside

*In a large Vessel (Here i used my presseure cooker ),heat the  1/4 cup gingelly oil and add the chopped tomatoes and saute it

 *Add little salt and cook the tomatoes until it turns mushy.

 *Cook the tomatoes in low flame until the oil floats on top.it will be take max 1 hr.so be patience in cook the tomatoes.

 *Then add salt+ turmeric pdr+red chilly pdr+tamarind pulp.cook it for more mins until the raw smell goes away.

 *Finally add the roasted fenugreek pdr and switch off the flame.

 *Then temper with ingredients given under'to temper' with remaining 1/4 cup oil.

MY NOTES

*Try to use gingelly oil for authentic taste.

*If  your tomatoes are sour then omit the tamarind pulp.

*It can be stored upto 1 week at room temperature.

Chidambaram Gotsu / Authentic Chidambaram Brinjal Gotsu | Side Dish For Idli,Dosa &Pongal

Learnt this recipe also from one of my friend who is came from chidambaram.actually this dish is famous by DHIKSHITARS of Chidambaram temple.They prepared this gotsu with SAMBA SADHAM(RICE) as an offering to Lord Nataraja.The taste must be incredibly divine.

Later will share the Samba Sadam recipe.

In temple they dont add pearl onions,if u wish u can add ...

Preparation Time : 20 mins
Cooking Time : 15 mins
Serves : 2-3

Ingredients
Baby Brinjal - 6
Curry leaves - 2 sprig
Turmerice Powder / Haldi - 1/4 tspn
Tamarind Pulp - 1 tbspn
Jaggery - 1/2 Tspn
Oil - 1/4 cup
Salt - To taste
Mustard Seeds - 1/2 tspn

For Gotsu Podi

Coriander Seeds/Dhaniya - 2 tbspn
Cumin Seeds  /Jeera - 1/2 tspn
Fenugreek Seeds - 14 tspn
Channa dal - 1 tbspn
hing - 1/8 tspn
Dry Red Chillies - 2

Method

*Heat oil in a pan  & dry roast them seperately.after it cools down,grind them to a nice powder.

*Cut the brinjals slightly lenghtwise & soak them in  water +turmeric pdr to avoid discolouration.

*Heat Oil in kadai add mustard seeds,once it crackle add the brinjals 

*Saute it well.they cook in the oil for 5 mins.

*Once it cooked add gotsu podi  & tamaring pulp,salt.

*Slightly mash the brinjal.now add the jaggery & curry leaves.

Let it cook for anither 5 mins in low flame.

*Once the oil floats on top of the gotsu,swith off the flame.

*Goes well with Idli,Dosa,Pongal,Samba Sadam &Arisi Upma.

MY NOTES

*Dont add too much water while u extract the tamarind juice.

*If u want to add pearl onion,add it while seasoning..

*Dont forget to add jaggery it gives nice taste to gotsu.

*The gotsu consistency will be thick.

*Always use Baby brinjal for this recipe.

*Adjust the spiciness according to your taste.