Coconut Chutney is a delightful South Indian condiment that pairs beautifully with breakfast and snack dishes like Idli, Dosa, Uttapam and Medu Vada. A classic coconut chutney recipe with spice tempering. Coconut chutney originated from the South Indian cuisine. It is most often served with breakfast or snack dishes. In its simplest form, it is made by finely grinding fresh white coconut meat with either green chilies or dry red chilies and salt added to it. Chilies lend a bit of heat and spice in the chutney. Garlic or ginger can be added for more savory depth. A tempering of oil with crackled mustard seeds, fried urad dal (black gram), crisp curry leaves and asafoetida (hing) brings more flavor to otherwise plain coconut chutney.

Sambar is a South Indian lentil and vegetable stew made with pigeon pea lentils, tamarind and a unique spice blend called sambar powder. It is a staple dish in South Indian homes and is also equally popular and loved by many. A basic sambar recipe will have a mix or one or two types of vegetables along with lentils, tamarind, sambar powder and a few spices. A good sambar powder always yields a good and tasty sambar. so when you make it, try to have a good aromatic sambar powder. It is healthy as well as nutritious being rich in protein and also other nutrients like vitamins, minerals etc as its made from both lentils and vegetables. Sambar served with rice or idli makes up for a complete meal. A basic sambar recipe is made by cooking vegetables and lentils separately. The lentils are cooked till it is mushy and then mashed. Cooked vegetables, mashed dal, tamarind pulp and sambar powder are mixed together and then simmered for some minutes. Later a tempering is done of oil (or ghee) with mustard seeds, curry leaves, asafoetida (hing) and dry red chilies. This tempering or tadka is added to sambar.

Paneer Kali Mirch Pasanda