Malli Chutney (Coriander chutney)

Malli Chutney (Coriander chutney)

Malli or coriander chutney is  usually served along with breakfast and dinner dishes like idlys and dosas. It is also served with evening snacks such as Vadais and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea.

Ingredients

1. One bunch of fresh malli (Coriander leaves)
2. 1 big onion
3. 2 pieces of garlic -finely chopped
4. Small piece of fresh ginger-finely chopped
5. Shredded coconut- 5 tablespoons
6. 4 pieces of dried red chillis
7. Tamarind -small pinch or 1 table spoon of tamarind paste
8. 1 Tea spoon salt ( add more to individual taste requirement)
9. For garnish
9A. 1 Tea spoon Mustard
9B  1 Tea spoon Urid dhal
9C  2 Table spoon of oil (Any type of oil you normally use for frying)


Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped
2.Heat up a thali or frying pan and add oil
3.Add the mustard and urid dhal.Fry the onion till golden brown
4.Then add the garlic, ginger, red chillis, shredded coconut, tamarind,salt and the chopped        coriander leaves. 
5.Fry till all the leaves are reduced to half the volume.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your dishes like idlys and dosais.

Kavanarisi (Black Glutinous Rice)

Kavanarisi (Black Glutinous Rice- Sweet Dessert) 

This traditional rice pudding is served in South Indian Chettinad breakfast as a side dish and in wedding receptions. It is easy to cook and serve as a delicious sweet dessert.

Ingredients

1. One cup Black Glutinous Rice (Kavanarisi)
2. Sugar-half cup
3. Cardamon - 4 pcs crushed
4. Shredded coconut-2 tablespoons

Method

1.Soak the black glutinous rice in water for at least two hour.
2.Wash 3 times and drain the water.
3.Add 3 cups of water to the washed rice
4.Use a pressure cooker to cook the rice- at least 5 whistles.
5.Let it cool for 10 minutes, release the pressure and
   open the lid.
6.If pressure cooker is not available, cook it in your traditional
   method until the rice becomes sticky and soft to touch.
7.Add more water if it is not cooked to tender as required
8.Add the sugar and stir it with a ladle/spoon
9.Then add the crushed cardamon and shredded coconut and
   stir well.
10. Now it is ready to be served
11.Serves at least 6 people