Tag: coconut

KORRALA KOBBARI ANNAM ( FOXTAIL MILLET)

This recipe was given to me by my sister who is an amazing cook as well.

IMG_4296INGREDIENTS

Korralu – 1/2 cup (foxtail millet)

Water – 2 to 2  1/2 cups

Oil – 2 to 3 drops

TALIMPU

Ghee – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Cashew nuts – 8

Urad dal – 1/3 tsp

Broken red chillies – 6

Curry leaves – few

Freshly grated coconut – 1/4 cup

Salt to taste

Finely chopped ginger – 1 1/2 tsp

Finely chopped green chillies – 2 ts9

Finely chopped coriander – 1 tbsp

METHOD

  • Wash and soak korralu for 2 hours. Boil with 2 cups of water and 2 drops of oil. Cool it on a wide plate.
  • In a mortar pestle, crush ginger and green chillies to a paste.
  • Heat ghee in a large pan. Add cumin seeds, mustard seeds and fry for a few seconds.
  • Add urad dal and cashew nuts. Fry till it becomes light golden colour. Then add red chillies and curry leaves and fry for 2 to 3 seconds.
  • Add ginger and green chillies paste. Fry till the raw smell goes out. Add freshly grated coconut and salt and fry for 2 minutes.
  • Add the cooked korralu and mix well. Fry for 2 to 3 minutes. Garnish with finely chopped coriander leaves and serve .

SUGGESTIONS

Foxtail millet may be replaced with kodo millet (arikalu), little millet (saamalu), barnyard millet (oodalu) and proso millet (varigalu).

Adjust grated coconut according to your taste.

KUDUMULU (VINAYAKA CHAVITHI PRASADAM )

IMG_4110INGREDIENTS

Rice rava – 1 cup

Chana dal – 2 tbsp (senaga pappu)

Grated fresh coconut – 3 tbsp

Water – 2 cups

Salt to taste

METHOD

  • Wash and soak chana dal in water for 30 minutes. Take a pan and add water. Add chana dal and bring it to a boil.
  • Boil for 2-3 minutes. Add freshly grated coconut and salt. Mix well. 
  • Reduce the heat, add rava slowly into the boiling water, mixing well with another hand to prevent lumps.
  • Cover the pan with a lid until the water evaporates completely. Make sure it doesn’t burn. Swicth off the flame.
  • Leave it covered for about 15 minutes. Transfer this to a wide plate and cool.
  • After 15 minutes, wet ur hands and make small balls. Sprinkle some water if rava is too hard.
  • Use an idli steaming stand or any perforted plate to steam these rice balls. Place rice balls on the plate.
  • Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 6-8 minutes. (Whistle not required)

SUGGESTIONS

Adjust water according to the rice rava you are using. If you have any doubt, add an extra  half cup of water.

EASY COCONUT CHUTNEY

IMG_3940INGREDIENTS

Fresh grated coconut – 1/2 cup

Green chilles – 6 [finely chopped]

Finely chopped coriander leaves – 1  tbsp

Curd [ yogurt ] – 1/3 cup

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal [minapa pappu] – 1/4 tsp

Cumin seeds – 1/4 tsp

Crushed garlic pods – 3

Broken red chillies – 4

Curry leaves – few

METHOD

  • Take a small grinder jar. Put grated coconut, green chillies, coriander leaves, salt and curd.
  • Grind to a coarse paste. Check out the seasoning. Keep it aside.
  • Heat oil in a small pan, add mustard seeds. When the mustard seeds begin to splutter, add garlic, urad dal and cumin seeds.
  • Fry till the urad dal becomes golden brown. Then add red chillies and curry leaves.
  • Fry till the curry leaves become crisp. Swicth off the flame and immediately pour the talimpu on the coconut chutney.
  • Goes well with idli and dosa.