A favorite accompaniment with dosa’s, idli’s, upma’s, a sandwich spread and anything you want to experiment it with. The sweet nature of the small onions enhances the taste of the chutney. If small onions are not available, regular red onions can be used. The sesame oil used for seasoning and sautéing enhances the flavor as well. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.
This is very different from the non traditional ones which you get to taste in a restaurant, but a typical recipe which you would find in a Tamil Brahmin House. The dash of lemon or yogurt added to the recipe makes it tangy and opens up your senses. A favorite accompaniment with dosa’s, idli’s, upma’s and anything you want to experiment it with.
Hirve Kaalvan or Fresh Coriander and Coconut Curry is a perfect dish when you are tired of the usual dal as accompaniment for your meals. Add one of the Pathare Prabhu curries to your meal for a refreshing change. There are many to choose from and the Hirve Kaalvan is a versatile curry: mild and creamy and great to pair off with spicier accompaniments.
Yellow Pumpkin Dal is a dish where pumkins and lentils get combined together to make a soothing and comforting meal. The addition of onions and garlic, brings in the flavors to this lentil dish, that goes well along with hot steaming rice topped with ghee.
Keerai Molagootal is a traditional kerala recipe that is made with a green simmered in toor dal/pigeon peas, spices and coconut. Molagootal which can be prepared with any variety of keerai (greens), like avaithi keeprai, thadi keera, palak, beetroot keerai. Greens are high in nutritional content and with the combination of lentils makes it protien rich.
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