Thengai chutney Tamil nadu style

Thengai chutney 

This is Thengai chutney tamil nadu style. Coconut chutney is prepared and appreciated in all parts of the India. Especially in south India coconut chutney is consumed almost daily at breakfast, lunch and dinner also. Coconut chutney goes will with Idli, Dosa, vada and upma. Here is the tasty recipe for coconut chutney. Thengai chutney recipe kerala style recipe and Tamil nadu varies slightly in its preparation.  

Tamil Thengai chutney recipe ingredients

1 bowl grated coconut

¼ bowl cleaned and chopped coriander leaves

2-3 tablespoon chana dal (dry roast it and use it)

2-3 green chillies (cut into 2-3 pieces)

Curry leaves 8 to 10

Salt as per taste.

For Tempering:

1 spoon oil

½ spoon mustard seeds

½ spoon urad dal (use split dal)

Little amount of asafetida

2 dry red chilies (break into pieces)

Tamil Thengai chutney recipe Preparation

Take a blender and put grated coconut, chopped coriander, roasted chana dal, green chilly pieces, 4-5 curry leaves, salt in it. Add little amount of water in it. Grind the ingredients to make chutney.

Take out the chutney in a bowl. Take a small pan and heat oil in it. Put mustard seed and urad dal in it. When the mustard seeds will start crackling add asafetida, remaining curry leaves and red chilly pieces in oil. Fry for some time and then pour it on coconut chutney in a bowl.

Mix well and serve with yummy recipes. For preservation keep the chutney in refrigerator. It will take 10 to 15 minutes for the preparing this yummy chutney.

Many people add a piece of ginger in chutney for taste. To add little more taste to the coconut chutney a spoon of curd and tamarind paste is used while grinding chutney. If tamarind is not available then you can use lemon juice also.

At many places coconut chutney is made by using red chilies instead of green chilies. It gives different color and taste to the chutney. When the remaining recipe is the same, add red chili pieces instead of green chilies. Add 3-4 garlic cloves, small piece of ginger and tamarind while grinding chutney.

In kerala red chilies are used to make coconut chutney. While grinding 1 tablespoon of sambar onion is used in chutney. They use coconut oil for tempering.

Tamil samayal vatha kuzhambu tamil Brahmin preparation

This is tamil samayal vatha kuzhambu tamil Brahmin preparation. There are vatieties of tamil brahmin samayal recipes but Vatha Kuzhambu is famous traditional recipe loved by old and new generation people. Here is the recipe to make tasty vatha kuzhambu easily. It takes only half an hour to cook this tasty curry. Vatha Kuzhambu recipe is unique in Tamil nadu brahmin samayal.  

Saravana bhavan vatha kuzhambu recipe is popularly called tamil kara kulambu recipe.

Tamil vatha kulambu ingredients needed

Sundakka and Manathakkali Vathal -  ½ cup

Tamarind: small ball

Small onions (shallots): 2 cups (around 25-30 numbers)

Garlic: ½ cup (around 20 numbers)

Sambar powder: 5 tsp

Jiggery: very little quantity

For seasoning:

Sesame oil: ½ cup

Mustard: 1 tsp

Fenugreek seeds: ½ tsp

Cumin seeds: ½ tsp

Chana dal: 2 tsp

Dry red chilies: 2-3

Curry leaves: 10-12

Asafetida powder: ½ tsp

How to prepare brahmin vatha kulambu in tamil style

• Take out the outer layer of small onions and garlic and keep it ready. Immerse tamarind ball in hot water and keep it aside for 10 minutes.
• After ten minutes, squeeze tamarind to get tamarind water. Take a pan and heat oil in it. Fry sundakka and Manathakkali vathal for a couple of minutes.
• Take heavy bottom pan and heat ½ cup sesame oil in it. Now add mustard seeds, chana dal, jeera, dry red chilies, fenugreek, asafetida powder and curry leaves in it. Fry well.
• Reduce the flame and add sambar powder in the pan. Fry it well along with other ingredients for 2-3 minutes; slowly it will change the color.
• Now it is time to add small onions and garlic in the pan. Fry them on low flame for nearly 5 to 10 minutes.
• When the small onions and garlic will get cooked, add tamarind water in a pan. Add curry leaves. Stir well. Now add salt as per your taste and again stir will.
• Allow the curry to boil properly for 6-8 minutes on medium flame. When you can see the oil on the surface of the curry, add fried sundakka vathal in curry along with a small piece of jiggery.
• Boil the curry for 5 minutes more. Remove it from flame and decorate with chopped coriander leave. Serve hot with rice. Many people prefer it with curd rice.
• If you wish to have tangier taste, then add little more tamarind in the curry. This curry can be eaten for 2-3 days.