We all love South Indian dishes and the different varieties of chutneys served with these dishes are interesting. I remember my visit to “Chutneys” in Hyderabad and Waao ! they serve five-six variations of chutney to relish with the South Indian dishes. This Green Coriander Coconut Chutney Recipe was tried first time due to unavailability of few ingredients at home. Earlier I used to make only the traditional coconut chutney with idli or dosa which is also served in almost all the restaurants or anna’s stall but now depending upon time and availability of ingredients I love to give it some twist like adding tomatoes and onions. The tomato onion coconut chutney recipe is already on the blog, click the link for the recipe.
This time I made Green Coriander Coconut chutney. It’s very simple to make and can be prepared quickly. You can serve it with appam, dosa, Uttapam or idllies. To make this green coriander chutney all you need is fresh coriander leaves, coconut, green chilies, curd and garlic pod which is optional. You can add tempering or you can skip it if you want to keep it oil free as I have skipped it.
I have also shared the recipe of tomato-onion coconut chutney, Rawa idli and spicy sambhar on the blog. I am a big dosa fan and if you follow me on Instagram @savorytales you will definitely be knowing this. If you give it a try, do share your feedback and comment about this recipe.
Chana Dal Fara is another popular dish of UP and Bihar. I posted the Kala Chana Ghugni recipe earlier and hope to post more regional cuisine recipes. Fara is also called gojha or peetha in different parts of the state. It is a gujiya shaped steamed lentil stuffed dumplings. There are two variations of fara or gojha, one is made with wheat flour and another one with rice flour. At my place, we prefer to make the wheat flour fara. We use soaked chana dal mixed with some spices as stuffing and stuff it in poori sized fara shells.
Eggs are my savior when it comes to the “cooking for one” days. I feel too lazy to cook an elaborate meal for oneself. So, I prefer to have some quick egg dishes in my meal as they also ensure that I am getting the required protein. So, if you are bored of boiled eggs or not having enough vegetables or looking for a quick side dish then here is another lazy day lunch or dinner side recipe which is Egg Pepper Masala Fry.
Khaman Dhokla is one of my comfort snacks option. I can enjoy it in breakfast or as evening snacks as well. The soft, fluffy and spongy texture wins my heart every time I have it. If you are looking out for some healthy and quick options to have you can definitely add it to the list as it is steamed, therefore, it is healthy and you can eliminate or modify the tempering as per your need. Even if you do not add oil or sugar water you can still enjoy it.
I like to have it with green coriander chutney along with a cup of tea. Sponginess is the main thing to make perfect dhoklas. Therefore, you should air the mixture well by mixing it before adding the fruit salt. If you try out this recipe do share your feedback or pics with me. Tag me in your Insta – savorytales, FB – savorytales or Twitter- savory_tales posts.
Sambar is one of the main items of South Indian cuisines. Sambar is served in various combinations with rice, idli, dosa, etc. I am a big sambhar lover and can have it as soup in my any meal. It is very nutritious as the pulses are loaded with lots of vegetables and at the same time it is tasty too. Lot of people make Sambar in different styles. You can adjust the consistency of Sambar as per your taste. I like the soupy one. I am sharing my version of Sambar, hope you will like it. And yes, feel free to get in touch if have any questions or suggestions.