How to process turmeric at home |Turmeric powder with fresh turmeric harvested from our Garden

 Turmeric is a very important ingredient in many Asian and Indian households. It is used as fresh rhizhomes or as turmeric powder. Turmeric has a lot of anti inflammatory properties and is added to almost all the dishes in traditional Indian cuisine.

Turmeric powder has a longer shelf life than rhizhomes. I'm sharing a quick video on How to make turmeric powder from rhizhomes harvested from the garden. We grow turmeric every year and process the rhizhomes to make organic turmeric powder for our kitchen.

#turmeric #turmericfarming #turmericpowder #gardentotable #harvest #healthy #indianspices #growingturmeric #kitchengarden #homechef #recipe #homecook #vegetarian #dehydration #dehydrating #sundried

Idli Milagai Podi

 Idli Podi is a spicy chutney powder which tastes as a great sidedish for idli and dosa.

Idli Podi is a spice powder made using lentils and red chillies. Idli Podi is a staple in south indian homes which serves as an accompaniment for idli & dosa. Idli Podi is also called as Idli Milagai Podi, Gun powder My version of Idli Milagai Podi is made with a variety of ingredients, a few of which are from our Garden. This makes our Idli Podi really special, healthy and flavorful.

#idlipodi #idlimilagaipodi #idlipodirecipe #milagaipodi #southindian #southindianfood #chutneypowder #chutneypudi #chutneypodi #spicepowder #recipe #cooking #homechef #healthy #breakfast #vegetarian #homecook

Easy & Tasy Chutney for Idli & Dosa | Coconut chutney || Onion Chutney

 Spicy chutney is a must have with traditional South Indian Idli, Dosa or Uthappam

Sharing 2 simple and tasty chutney recipes that can easily be prepared to complete the traditional south indian breakfast.

#chutney #coconutchutney #onionchutney #chutneyrecipe #chutneyrecipes #coconut #onionchutneyrecipe #southindian #southindianfood #indiancooking #indianblogger #indianbreakfast #breakfast #breakfastrecipes

Kappa Cutlet and Manga Chammanthi (Tapioca Cutlet with Mango Chutney)

Ingredients

For cutlet

1 kg Tapioca / Kappa

10-12 cup pearl onions (peeled)

3-4 green chillies

A handful of curry leaves

Coconut oil as required

Salt to taste

For Mango Chutney

2 semi ripe mangoes

4-5 dry red chillies

8-10 pearl onions (peeled)

2 tbsp shredded coconut

A handful of curry leaves

2-3 tsp coconut oil

Salt to taste

Method

Remove the skin from the tapioca. Cut into chunks and pressure cook adding some water, salt and turmeric powder till it is soft.

Drain the excess water and mash the tapioca coarsely.

Mince together pearl onions and green chillies. Add this, curry leaves and salt to the coarsely mashed tapioca.

Mix together, divide into lemon sized balls and shape this mixture to make cutlets.

Heat coconut oil on a tawa. Tawa fry the cutlets on medium heat until both sides are golden brown.

Serve hot with mango chutney.

To make Mango Chutney

Peel and cut the mango into small pieces.

Add the mango pieces, pearl onions, red chillies, grated coconut, curry leaves and salt to a blender.

Blend together till you get a slightly coarse paste.

Transfer the chutney to a bowl.

Add 2-3 tsp coconut oil, mix and 

Serve with tapioca cutlet.

Carrot Chutney

Ingredients

2 cups grated carrot
1 onion finely chopped
1/4 cup grated coconut
5-6 dry red chillies
a handful of curry leaves
salt to taste.
1 tsp oil

Method

Saute onion in 1 tsp oil till transparent.Add the red chillies & saute for a few mins.

When the red chillies start turning brown, add the rest of the ingredients & saute for a few more mins.

Turn off heat & cool to room temperature.

Grind this mixture to a fine paste in a food processor.

Serve with idli/dosa.

Batata Vada(Fried Potato balls dipped in gram flour batter) with Tamarind Chutney

Ingredients

For Batata Vada

3 potatoes (boiled & peeled)

1" piece ginger

2-3 cloves of garlic

3-4 green chillies

a bunch of chopped coriander leaves

a handful of curry leaves

2 tsp oil

salt to taste

oil for deep frying

For the batter

1 cup besan (gram flour)

1/2 tsp chaat masala

1/2 tsp red chilli powder

salt to taste

Method

Mash/crumble the boiled & peeled potatoes & set aside.

Finely mince ginger, garlic & green chillies together.

In a pan, heat 1 tsp oil. Add the minced mixture & saute for a few mins. Add the potatoes, curry leaves,coriander leaves & salt to taste. Mix well.

Turn off heat & allow to cool.

Make lemon sized balls & set aside.

Make a thick batter using the besan,water & add salt,chilli powder & chaat masala. Mix well.

Coat the potato balls with the batter & deep fry in oil.

Remove & drain excess oil on a paper towel.

Serve hot with ketchup / tamamrind chutney(recipe below)

Tamarind Chutney

Add 3-4 tbsp of tamarind paste to 1 cup of water. Bring to a boil. Add a handful of jaggery & stir well till it dissolves. Add a pinch of red chilli powder,garam masala powder & jeera powder. Cook for a few mins till you get the required consistency.

Allow to cool & serve with any appetizer of your choice.

You can also make a little extra & store it in your refrigerator.

This recipe is a part of Srivalli's Kids Delight - Street Food Event

Idli / Dosa podi

Ingredients

1 cup urad dal (uzhunnu parippu)

2 tbsp channa dal (kadala parippu)

10-12 dry red chillies

1 tsp mustard seeds

2-3 cloves of garlic

a handful of curry leaves

1 tsp asafoetida(kayam/hing)

salt to taste

1/2 tsp oil

Method

In a pan add half 1/2 tsp oil & roast all the ingredients except hing & salt till they turn light brown.

Set the mixture aside to cool.

Powder the mixture together with hing & salt to a coarse powder.

Serve mixed with 1 tsp of oil with idli/dosa.

Coconut Chutney III

Ingredients

1 cup grated coconut

1" piece ginger

3-4 green chillies

4-5 curry leaves

a small ball of tamarind

For seasoning

1 tsp oil

1/2 tsp mustard seeds

2-3 dry red chillies

2-3 curry leaves

Method

Grind together,coconut,green chillies,ginger & tamarind to a fine paste. Add curry leaves & salt & grind for 2 mins.

To season, fry mustard seeds,red chilli & curry leaves in 1 tsp of oil & add to the chutney.

Serve with dosa/idli/uthappam

Pudina (Mint) Chutney

Ingredients

a bunch of Mint leaves ( cleaned )

a few coriander(cilantro) leaves

3-4 green chillies

1 tsp tamarind paste

2-3 tbsp of curd (plain yoghurt)

Salt to taste

Method

Grind the first 4 ingredients together. Add yoghurt & salt & mix well.

Serve with pulao/chappathi.

Ulli Chammanthi ( Onion Chutney )

Ingredients

1 big red onion

5-6 dry red chillies

1 small ball of tamarind

salt to taste

Method

Slice onions.

Saute onions & red chillies till the onions turn pinkish/golden brown.

Grind the sauteed mixture with tamarind to a coarse paste. Add salt to taste.

Serve with idli/dosa.

Coconut chutney

Ingredients

1 cup grated coconut

3-4 dry red chillies

4-5 curry leaves

1/2 tsp tamarind paste

salt to taste

Method

Grind together all ingredients. Add salt to taste.

You can season it with mustard, red chilli & curry leaves fried in 1 tsp of oil & serve.

Coconut Chutney-2

Ingredients

1 cup grated coconut

3-4 green chillies

1-2 cloves of garlic

a small ball of tamarind/1/2tsp tamarind paste

a small of coriander leaves

5-6 curry leaves

salt to taste

To season

1 tsp oil

1/2 tsp mustard seeds

2-3 dry red chillies

2-3 curry leaves

Method

Grind together coconut, green chillies, garlic,tamarind & curry leaves to a fine paste.

Add salt to taste.

To season: Fry mustard seeds, red chilli & curry leaves in oil. Season chutney with this mixture & serve.