Coconut Chutney (नारळाची चटणी)

Coconut Chutney / नारळाची चटणी

Ingredients :

Grated coconut : 1 Cup

Fresh Curd : 4/5 big spoons

Red chilies : 2

Green chilies : 3/4

Mustered seeds : 1 Tsp

Chana dal : 2 Tsp

Sugar : 1 Tsp

Hing : 1 Tsp

Oil : 1 Tsp

few curry leaves

salt to taste

coriander

Preparation :

1. In a pan, heat the oil and add chana dal and fry for a minute till it becomes golden brown. Let it cool completely

2. Add above dal, hing, coconut, curd, green chillies, sugar, salt and coriander in mixer and grind it to a fine paste.

3. heat some oil in a pan, add mustered seeds, red chillies, few curry leaves and then pour this seasoning into above chutney. Mix it thoroughly and serve with idli, dosa or anything you like.

Egg Kurma

INGREDIENTS:

For spicy paste:

Freshly grated coconut- 1/2cup
Chopped Red onion - 1/4cup
Poppy seeds(KhasKhas),pepper corns,Urad dal - 1tsp each
Chili,Coriander powder,Garam masala - 1 tsp each

Fennel,cumin seeds,Coriander seeds - 1/2 tsp each

For Kurma:

egg s- 4  

Cinnamon,Lavangam cloves - 3

Ginger,garlic paste- 2tsp

Green chili - 3

Finely chopped onion and tomato(each) - 1

Turmeric powder - 1/4tsp

Curry leaves - 1 tsp

Coriander leaves - 3 tsp

Heat some oil in pan and add Cinnamon,Lavangam cloves when it splutter, add green chili,onions,Ginger garlic paste and fry until becomes brown.

Preparation:

• For spicy paste, heat oil in pan add all the spices except Chili,Corridor powder and coconut.Saute it for while and let it cool.
• Now grind these with fresh coconut,then add chili,coriander powder and grind it well.You can use the spicy paste for other kurmas too(like chicken,muton,,It gives different taste).Adding powders while grinding make kurma more spicy and taste.
• Now add chopped tomato and fry for 2 minutes. Add turmeric powder and saute for a minute.
• Now add the salt, spicy paste and water,Cover the pot and  bring to boil in the medium heat for around 5-6 min.
• Crack the egg (don't beat it) and drop it in the boiling masala and allow it to cook. Do not stir it for next 5 minutes as the raw eggs will spread in the gravy. Wait until yellow part boils and separate.
• Remove from burner. Garnish it with some finely chopped coriander leaves and finish the dish!

Now the aroma will fill your home and you will feel hungry just by that aroma :). Serve the hot egg kurma with with rice or chapati/roti.