Category Archives: breakfast

Kadamba Chutney / Chutney recipes

Kadamba Chutney / Chutney recipes

Kadamba Chutney can be prepared both with or without coconut, both tastes good. Kadamba Chutney without coconut stays fresh more than 2 days, as per the weather. Kadamba chutney goes out well with Idly, dosa for both breakfast and dinner.

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Kadamba means mixture of too many things, and Kadamba Chutney means too many ingredients roasted, grounded and mixed together, and finally topped with tempering. Kadamba Chutney has all the ingredients like black lentils, red chillies, tamarind, mint, coriander, onion, tomato, garlic, ginger, green chillies and yes coconut, but I have omitted coconut and so it’s No Coconut Kadamba Chutney.

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Kadamba Chutney / Chutney Recipes

Kadamba Chutney without coconut stays fresh for a day in room temperature, and stays fresh for a week in refrigerator. Not only for Idly, dosa but kadamba chutney can also be served with chapathi, spread over bread, used in sandwiches. Give a try and share the feedback…

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Ingredients:

  • Onions / வெங்காயம் – 4 nos (medium size)
  • Tomatoes / தக்காளி – 2 nos (medium size)
  • Garlic / பூண்டு – 7 cloves
  • Ginger (1 “inch stick)/ இஞ்சி  – 2 nos
  • Red chillies / மிளகாய் வற்றல் – 3 nos
  • Green chillies / பச்சை மிளகாய் – 2 nos
  • Coriander leaves /  கொத்தமல்லி தழை– 8 stalks
  • Mint leaves / புதினா – a handful
  • Tamarind / புளி – a small gooseberry size
  • Whole Black lentils / உளூந்தம் பருப்பு – 2 tbsps
  • Split Black lentils / உடைத்த உளூந்தம் பருப்பு – ¼ tsp
  • Mustard seeds / கடுகு – ¼ tsp
  • Curry leaves / கறிவேப்பிலை – a sprig
  • Salt / உப்பு – 1 ¼ tsp
  • Oil / எண்ணெய் – 1 tbsp

Making of Kadamba Chutney / Chutney Varieties –

Preparation:

  • Peel and thinly slice the onions.
  • Chop the tomatoes, ginger, coriander leaves and mint leaves into medium pieces.
  • Heat ½ tsp of oil in a heavy bottom vessel, add the whole black lentils, red chillies, ginger.
  • Roast until the black lentils turn golden brown in color, remove it from fire and spread it over a plate.
  • Heat ½ tsp of oil in the same vessel, add in the thinly sliced onions, tomatoes, green chillies, coriander leaves, mint leaves, tamarind and roast until the onions turn golden brown in color.
  • Remove it from fire and spread it over a plate.
  • Grind all these together to a coarse or fine paste by sprinkling little water.
  • Sprinkle salt, grind it to a paste, transfer it to a bowl.
  • Heat the leftover oil in the same vessel, add in the mustard seeds, split black lentils and curry leaves.
  • Once it crackles, pour it to the bowl, give a stir.

Serve it with idly or dosa. Also this goes out well as a side dish with any variety rice.

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

Thatte Idli Recipe / Karnataka Special Thatte Idly recipe / Bidadi Thatte Idli recipe

It was few months back when were on the way to Mysore, got to knew that Bidadi is famous for their Thatte Idly, so this time it was my must to do in list and finally got to taste the thatte idly. Thatte idly was super spongy, and had a porous texture, I felt it little bit like that centre portion of the aappam. Liked it a lot, with sambar and coconut chutney. Later thought of giving a try, when I back home from Mysore, so got recipe from my neighbor, gave a try and now it’s here for you.

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Thatte Idli recipe / Karnataka Special Thatte Idly recipe

Thatte Idly is a variety of idly that is spongy with porous texture, when dipped in sambar, pulls in the sambar and melts in mouth. It’s prepared using a special plate which is similar to that of the dhokla mould. If you don’t have, it doesn’t matter, you can prepare it in a bowl similar to that plate what we call as “Vattal / வட்டல்” in Tamil. Give a try and share the feedback…

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Ingredients:

  • Idli rice / இட்லி அரிசி – 2 cups
  • Raw rice / பச்சரிசி– 1 cup
  • Urad dal / உளுந்தம் பருப்பு – ½ cup
  • Poha / அவல் or cooked rice / சோறு– ½ cup
  • Cooking soda / சோடா உப்பு – ¼ tsp
  • Salt / உப்பு – 1 tsp

Preparation:

  • Take idli rice, raw rice, urad dal together in a bowl, wash it for 3 times in water.
  • Soak it in water until it sinks for almost 4 hours.
  • After 4 hours, drain the water, grind it to a smooth paste by adding water little by little.
  • Once its grounded to a smooth paste, add poha or cooked rice and grind it all together to a fine paste.
  • Make sure the consistency of this batter is same as the consistency of regular idli.
  • Transfer it to a bowl, cover and let it ferment overnight or for 12 hours. (Make sure to ferment it well, so that you get spongy idli).
  • After fermentation, add salt, mix it well and store in an air-tight container and the batter stays fresh for a week.
  • Take required portion of batter in a bowl, add cooking soda, mix it well.
  • Grease the thatte idli plates, with little oil, pour in the batter (make sure to fill the plate with ¾ th).
  • Steam it in a idli pot or any tightly covered heavy bottom vessel.
  • Remove the idli once its steamed well, let it rest for 5 mins, slowly insert a flat spoon along the sides of the idli.
  • Turn the thatte idli plate to a plate, so that the idli drops drown.

Making of Mixed Vegetable sambar in pressure cooker –

 

Serve hot with sambar and coconut chutney. I have served it with mixed vegetable sambar, you can also serve it with ashgourd sambar and radish sambar, as it tastes good than any other sambar because of its watery texture, where the idli gets soaked well in sambar.

 

Black rice Pongal Recipe / Kavuni Arisi Pongal recipe / Pongal recipes

Black rice Pongal Recipe / Kavuni Arisi Pongal recipe / Pongal recipes

Black rice is also known as forbidden rice or emperor’s rice. Since it was only consumed by emperor’s, it is known as forbidden or emperor’s rice. Black rice is black in color, but becomes dark purple when cooked. It is a rare and old variety of rice that has been growing for centuries, in North East and South India which is commonly known as Kavuni Arisi in Tamil Nadu.

CLICK HERE for more Pongal recipes, CLICK HERE for Breakfast recipe and CLICK HERE for Dessert Recipes.

It has nutty taste and little chewy like brown rice even after cooked. Since it consumes time to get cooked, it’s soaked overnight or for 12 hours before cooked. It’s sticky and juicy nature suits it best for the making of desserts and sweets.

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Black rice pongal recipe / Kavuni Arisi Pongal recipe – Pongal special recipe

Health benefits: Black rice gives impressive health benefits when compare to other rice varieties. It fights inflammation fights cancer, improves heart health, reduce weight (rich in fibre and low in calories), helps to prevent diabetes, improves liver health and improves digestive system.

Black rice Pongal is very delicious and also healthier with little chewy and sticky nature it fits the concept of sweet Pongal very well. Black rice Pongal is also known as Kavuni Arisi Pongal or Karuppu Arisi pongal in tamil. Give a try and share your feedback…

Ingredients:

  • Black rice / Kavuni Arisi (கவுனி அரிசி) – 1 cup
  • Crushed Sugarcane Jaggery / Vellam (அச்சு வெல்லம்) – ½ cup
  • Cardamom powder (ஏலக்காய் பொடி) – ½ tsp
  • Cashew nuts (முந்திரி) – 10 nos
  • Raisins (உலர்ந்த திராட்சை) – 8 nos
  • Ghee / Clarified butter (நெய்) – 2 tbsp
  • Grated coconut (துருவிய தேங்காய்) – ¼ cup

Making of Black Rice Pongal / கவுனி அரிசி பொங்கல் –

 

Preparation:

  • Soak black rice or kavuni arisi over night or for 12 hours, drain the water and keep it aside.
  • Pressure-cook for 4 to 5 whistles or cook until it becomes soft and tender when you are cooking in a heavy bottom vessel.
  • Once it’s coked completely make sure water is completely dried, then add the crushed jaggery and grated coconut.
  • Cook in medium flame until the jaggery melts gets mixed well with the rice.
  • Add in the cardamom powder followed by a tbsp. of ghee/clarified butter.
  • Roast cashew nuts and raisins in the ghee / clarified butter and pour it to the Pongal, mix it well.
  • Remove from fire.

Serve hot.