Peanut Coconut Chutney Recipe | No tadka less oil | Idli Dosa Chutney Recipe | Flavour Diary




Peanut Coconut Chutney is easy to make and typically served alongside with Idli , dosa  and other south indian breakfasts like upma, uttapam ,ponganalu and many more.
This chutney can be served without tadka also. which makes it less oily and lot more healthier version. 
Chutney is very common in south indian household and mainly served at breakfast time. South Indians makes many varieties and variations in chutneys. For today its Peanut Coconut Chutney recipe … click on the link below for video 🔽






Level: Easy
Serves: 2-3


1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients

Peanuts: 1/3 cup
Oil : 1 TBSP
Green Chilli : 2 cut (to taste)
Cumin Seeds: 1 tsp
Fresh coconut: 1/2 cup chopped
Tamarind : 1 inch
Coriander leaves: 1/4 cup
Salt to taste
Water: 1/4 cup as desired consistency

Directions

In a pan add Peanuts, Oil and green chillies and fry until the peanuts crack and change its colour.
Add Cumin seeds and fry for bit more and turn off and let it cool.
Transfer to the blender and then add fresh coconut, tamarind, coriander leaves, salt and water. 
Blend to smooth paste.
Serve with Idli, Dosa , Upma and any south indian breakfast

Note:
If You like it, you can add tadka too the chutney.

Tadka:
In a small pan add 2 TBSP of oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Cumin seeds, curry leaves, Dry red chilli. Fry until red chilli change colour and pour it on chutney and mix well.


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Cabagge Rice Recipe | Tiffin box recipe | Left over rice recipe | Flavour Diary | Video recipe




Cabagge rice is an easy peasy and healthy lunch box recipe prepared with cooked rice and cabbage. It is an ideal recipe if you have some leftover rice and you don't want to waste it. This tastes great when served with raita and salad for lunch or dinner.
This recipe will be awesome if you are using dry cooked rice or leftover rice as freshly prepared rice contain moisture and hence the end result may be sticky and may reduce the spice and taste too. Click on the image below for the quick and simple rice recipe





Level: Easy
Serves: 2-3


1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients

Cabbage : 1 cup (thinly chopped)
Capsicum: 1/4 cup (thinly chopped)
Cooked Rice: 2 cup
Oil: 2 tablespoon
Chana Dal: 1 tsp
Cumin seeds: 1 tsp
Curry leaves: 1 spring
Ginger: 1 TBSP (chopped)
Turmeric: 1/4 tsp
Pav Bhaji Masala: 2 TBSP
Salt to taste
Red Chilli Powder to taste


Directions

In a pan add Oil, once oil is hot add chana dal, cumin seeds, curry leaves, ginger and sauté for 30secs.
Add cabagge, capsicum, salt and turmeric and saute until cabbage becomes soft.
Add 2 cups of cooked rice, Red chilli powder, Pav bhaji masala and saute for 3-5 mins on high flame.
Garnish with chopped coriander.
Serve hot and enjoy with raita.

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