Sorakkai Chutney/Bottlegourd chutney

There was a big lone Sorakkai crammed into our already bursting fridge and it was sitting there in that jam-packed vegetable basket for 4 days now with no hope of getting out. I saw it every-day and made a mental note to do something with it the next day but never got around to it what with the formula menus at home (like Sambar & potato thokku, kuzhambu & cabbage kootu). The 5th day I was asked to make breakfast because everyone else was busy. I could decide what to do! Yipee! This doesn’t happen often. I decided to rescue the Sorakkai from its stuffy station and style it into a chutney. I love these vegetable chutnies/pachadis but my husband doesn’t. Heck, you can’t please all of them all the time. I was going to make the Sorakai pachadi come what may. I had memorized the Sorakaya pachadi recipe on Sailusfood the previous night and I was prepared. The Chutney was a gorgeous medley of flavours – hot, tangy and sweet and it was great with idli. I can imagine this chutney making a really nice pair with dosai, pongal or upma as well. As expected, my husband didn’t like it but that’s because he doesn’t like chutnies in general; nothing wrong with this one. Earlier, I’d get easily offended if somebody didn’t like what I’d made but not anymore. I am now mature enough to recognize biases and correct my ratings accordingly. Prep time: 10 minsCooking time: 20 minsServes: 4-5   Ingredients Sorakkai – 3 cups unpeeled, cubedWhole dry Red chillies – 4Green chillies – 3 chopped roughlyCoriander seeds/Whole Dhania – 1 tspFried gram/Pottukadalai – 1 tspChanna dal/Whole Kadalai paruppu – 2 tspGarlic – 5 large cloves peeledCoriander leaves – a handful choppedCurry leaves – picked from 1 stemTamarind – small marble sized pieceJaggery – 2 tspSalt to tasteOil – 2 tbsp Tempering Oil – 1 tbspMustard seeds – 1 tspCumin – 1 tspCurry leaves – picked from 1 stem Method 1.      Heat 1 tbsp of oil in a kadai and add all the ingredients other than sorakai and roast on low till a nice aroma emanates. Remove from fire and let cool. 2.      Heat the remaining 1 tablespoon of oil and add the cubed sorakkai/bottlegourd and cook on high for 2-3 minutes. Then cook covered on medium-low till the sorakkai is soft and knife easily slides through a sorakkai...

Coconut chutney – Made with roasted red chillies

After 3 days of the Blogging Marathon (my first) I am taking it easy today with an easy chutney recipe today. As if I’d blogged elaborate Swiss rolls in the Blogging Marathon! I had blogged Idli batter fritters, Falooda and Kamarkat for the theme – Sweet Treats for kids and all 3 recipes were easy, quick, non-fussy recipes. Today also, it’ll be an easy one. I can’t shake off my lazy-ass habits. So what’s in a coconut chutney? Who doesn’t know coconut chutney? First of all, I take it upon myself to blog all these Kappi recipes (non-recipes) which everybody already knows and so many have already blogged about because I want to help fellow somberis (lazy people) and I also need to blog about something! And Secondly, coconut chutney can be made a myriad number of ways and each chutney has its own distinctive taste and flavour. I am a discerning chutney eater (chutney lover) and I am going to tell you my readers how subtly different and unique each of these are. This red coconut chutney is made with roasted whole dry red chillies and urad dal. Small details make a lot of difference. The chutney would taste very different if you were to leave out the urad dal or if you added the red chillies as is without roasting. The roasted red chillies and urad dal add a nice hot and nutty punch to the chutney. 5 chillies I’d think would be average. If you like your chutney hot, you may add 6 or even 7 chillies. If you like it milder, reduce the number of chillies. You may add a pinch of asafoetida while tempering for the aroma. I’ll be posting other coconut chutnies soon. Preparation time: 10 minsCooking time: 5 minsServes: 4 Ingredients Coconut – One half of a coconut, gratedWhole dry red chillies (long ones) – 5-6 (adjust)Urad dal/Black gram – 1 tbspRoasted gram/Udacha Kadalai/Pottu kadalai – 2 tbspOil – 1 tbspSalt to taste Tempering Mustard seeds – 1 tspUrad dal/Black gram – 1 tspCumin/Jeera – 1 tspCurry leaves – 1 stemOil – 1 tbsp Method 1.      Heat 1 tbsp oil in a kadai/skillet. When hot add 1 tbsp urad dal and let fry till it starts colouring. Then add the whole dry red chillies (stalks removed) and fry for about half a minute. Remove from fire. 2.      Grind together the grated coconut, fried...

Poached Egg Korma

Poached Egg Korma Poached Egg Korma Every family has its Sunday morning ritual. At my mom’s place, it was more of a Sunday afternoon ritual for me and my sister as we rarely ever managed to wake up in the am. We always had rice, paruppu (dal), rasam and fried eggs. This has been my dad’s Sunday brunch for as long as I can remember and we just followed suit. In my husband’s place, it is dosai and poached egg korma. There is something very comforting about these familiar rituals. This is especially true when I am away from home. I start craving the familiarity, the usual tedium. Go on any holiday and I’d start missing our giant-size triple bed (a double bed plus a single bed to accommodate the 4 of us), the bathroom bucket (I am not a shower person/tub person, I am a native Indian (Tamil) and I want my bucket and mug – what is it with five star hotels and buckets?), my cupboard (however messy it is) and idli/dosai!! At home it is unimaginable that I can miss idli/dosai, after all this is what we have every day. Even Murugan idli kadai may be closed on some days but not our idli kadai at home. It functions 24/7 365 days. Once our wet grinder broke down and we thought we may have to go through a day without idli but then we borrowed our neighbour’s grinder to make the idli batter and saved the day. How about that?   So this here is our Sunday morning ritual, Dosai and Poached egg korma. The korma is fresh, simple and beautifully balanced and makes for a hearty breakfast with idli, dosai or chappathi. What’s your Sunday morning ritual? Preparation time: 10 minsCooking time:20 minsServes: 5 Ingredients Eggs – 5Coconut milk extracted from 1 coconutOnions – 2 finely choppedTomatoes – 2 finely choppedFennel seeds – 1 tspCinnamon – 1 inch stickChilli – 1 slit lengthwiseCurry leaves – 1 stemChilli Powder – 3 tbspTurmeric – ½ tspOil – 2 tspSalt to tasteCoriander leaves – handful, chopped for garnishing Method 1.      Heat oil in a kadai and when hot add fennel seeds followed by the cinnamon stick. Add chopped onions and fry till translucent. Add chopped tomatoes and sauté for 2-3 minutes. 2.      When the tomatoes are cooked through, add chilli powder, turmeric powder and half a cup of water...
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