Coconut Carrot Chutney

 This chutney goes great with Raagi Idly and it is equally delicious with any dosa and other varieties of idli.

Coconut Carrot Chutney (Carrot and coconut accompaniments for Indian breakfasts)

Carrot coconut chutney

Ingredients:

1. 1-1/2 cup carrot peeled and chopped
2. 1/2 cup grated coconut dry/desiccated
3. 1 inch fresh ginger
4. 1/2 tablespoon oil
5. 1 teaspoon each of urad dal, chana dal
6. 1/2 teaspoon salt
7. 2 dried chillies
8. 1/2 cup tamarind juice

Heat the oil in a pan and fry the urad dal and chana dal for a minute. Add dried chillies and fry for 1 more minute. Add the carrot and salt and cover and cook for 5 minutes until carrot get tender. Add ginger and fry for 2 more minutes. Add coconut and mix well and set aside to cool.

Grind with the tamarind juice and adjust salt. 
Temper if you like and enjoy with idli

Coconut Peanut Chutney

I have been out of town for almost 2 months and when I came back there have been some changes which have happened in the stores at the home front.
Firstly, there used to be a KFC close to home which is being replaced by Starbucks...proof that the coffee giant of America is getting bigger.
Next, there is a Walmart neighborhood market coming in front of the Starbucks. Thats not the surprise. The surprise is there is a Walmart Superstore about 1 mile from this location. The general store giant is getting bigger also.
Another big surprise for me-Indian food items in Walmart as well as other grocery stores around here. So the other day I got the Gits brand Idlis from Walmart and I made them today and to go with them I combined my favorite along with my hubby dears . I love Peanut Chutney and his favorite is Coconut Chutney. So today it was Coconut Peanut Chutney. And here is the recipe

Coconut Peanut Chutney (Peanut Coconut accompaniment)

Coconut Peanut Chutney

Ingredients:

1. 1/2 cup packed frozen coconut or 1 cup fresh coconut grated
2. 1/2-3/4 cup peanuts dry roasted
3. 1/2 thick juice from a small lime sized tamarind
4. 1/2-3/4 teaspoon salt
5. 2 green chillies or 1 serrano chili

Dry roast the peanuts and let it cool. Thaw the frozen coconut. Grind the peanuts and coconut into a fine paste along with all the other ingredients. Give a taste test and adjust with salt or more tamarind juice. Enjoy with Plain Idli

Coconut chutney with Tamarind and Beetroot Fry

Today I am in a mood for totally vegetarian meal or may be I can safely say South Indian Vegetarian meal. I know the coconut chutney is from Andhra and the Beetroot fry may be only from Karnataka as my mom never made it and I was first introduced to this stirfry by one of my close Kannadiga friends's. Supposedly it is a very good postpartum recipe. It is super delicious and super super simple to make and takes less than 10 minutes if you use canned pre-cut beetroot. So here you go

Beetroot Fry (Simple beetroot stirfry)

Beetroot Poopu

Ingredients:

1. 1 can beetroot cut into shoestrings ,drained
2. 1/2 tablespoon oil
3. 1/2 teaspoon each of cumin, mustard seeds, salt
4. 2 dried red chillies
5. few curry leaves

In a pan heat the oil and fry the cumin and mustard seeds along with dried red chillies and curry leaves and fry till they splutter. Add the drained beetroot pieces, cover and cook on medium high for 7-8 minutes. Garnish with cilantro and serve with hot fluffy rice or roti

Coconut Chutney with Tamarind (Spicy Coconut dip)

Andhra Coconut Chutney

Ingredients:

1. 2 cups fresh coconut pieces
2. 1-11/2 cup juice from a small lemon sized tamarind
3. 1 jalapeno or Serrano chilli chopped
4. 1 teaspoon cumin divided
5. 1/2 teaspoon each of urad dal, chana dal (soaked in water for 10 minutes), mustard seeds, asafoetida, salt
6. 1/2 tablespoon oil
7. 1-2 dried red chillies broken
8. few curry leaves
9. 1 garlic pod chopped

In a food processor grind together coconut, 1/2 teaspoon cumin, green chilly and salt with tamarind water into almost a smooth paste. In a pan heat the oil and fry all the remaining things (for tempering) until they start to splutter. Add asafoetida at the end and fry for one more minute. Add this to the top of the coconut chutney. Enjoy with hot fluffy rice or idli or carrot idli or  dosa or Ravva Dosa or Gaarelu