Gongura Leaves & Ridge Gourd Skin Thovaiyal

This time the Ridge Gourd skin looks very good and I don't feel like wasting it. At the same time I was already in the process of making Goungura Thovaiyal. Suddenly my idea is bulb is switched on. Yes I made the thovaiyal with Gongura leaves & Ridge gourd skin.                              

Gongura /Sorrel leaves are very sour in taste, so need to add Tamarind as you do for any other thovaiyal                           

Ingredients               

Gongura Leaves ---------------> Washed leaves alone

Ridge Gourd Skin --------------> Peel the skin along with the ridges

* Channa Dhal -----------------> 2 tsp

* Corriander Seeds ------------> 2 tsp

* Urad Dhal --------------------> 2 tsp

* Methi seeds ------------------> ½ tsp

* Sesame Seeds ---------------> 2 tsp

* Red Chillies ------------------> 3

Salt -----------------------------> A2Y                               

Procedure                 

v  Dry roast the * marked items one by one or add one item at a time in the same order with a minute of gap in between.                    

v  In a pan, add oil. When it is hot add Gongura leaves and fry for few minutes..                       

v  Do the same for Ridge Gourd Skin.                 

v  Grind the dry Ingredients with.without water.   

v  Now add the Gongura Leaves & Skin     

v  Serve it with Hot rice & Gingelly Oil/Sesame oil                       

Thengai Thovaiyal

Thengai Thovaiyal    

It is the gr8 combination for Ulutham Paruppu Satham. I think it goes well with Tamarind Rice, Lemon Rice & curd Rice too. Thanks to Vaanathi & her mom for sharing this recipe.   

Ingredients               

Cocunut ---------------------> 2 Cups

Urad dhal -------------------> 1/4 Cup

Red Chillies -----------------> 5

Salt -------------------------> A2Y taste

                       

Method:                     

·         Dry Roast Red Chillies, Urad Dhal and Coconut.                       

        ·        Grind everything with salt       

Walnut - Celery Chutney

Though Celery is a boring vegetable for your taste bud, it is healthy for your body because of its vitamins & minerals.                      

Walnut & Celery combination helps in lowering Cholesterol & blood pressure.                   

I use Celery in my Minestrone soup & Whole Lentil Dhal. After using it in the soup, I had still more than 1/2 a bunch of Celery and I was supposed to make Walnut Chutney for a Party.                              

Well.. Y don't I try using it in my Chutney. Let’s see how it works out                      

Ingredients: 

Walnuts------------------->2 cups

Celery--------------------->1/2 bunch chopped into chunks

Onion --------------------->1 Sliced

Tomato-------------------->2 Sliced

Green Chilli--------------->10 (A2Y spice bud)

Ginger--------------------->4 inch

Garlic---------------------->3 (Optional)

Cilantro------------------->1 bunch

Salt------------------------->As desired

Olive Oil------------------->5 tsp

              

Method:                 

·         Make powder out of Walnuts in Pulse mode (of Mixie) and keep it aside                             

·         Heat oil in a pan, add chunks of Celery and fry until it is cooked.                

·         If you don't like the raw smell of Onions & Tomatoes, add those also along with Celery.                

·         When it is cool, grind it with rest of the ingredients                         

·         Now add the powdered Walnut, sometimes because of the oil it might turn as hard butter instead of powder.                 

·         If the chutney is for Idly or Dosai, water can be added.; otherwise grind everything to make 'Thovaiyal'

               Gothumai Dosai with Walnut - Celery Chutney:

Walnut Chutney

Many of us wonder what do with Walnuts other than using it in Trail mix or Cereals. It doesn’t taste that great if eaten alone, but I like it though.
This is my all time favorite and it goes well with rice as 'Thovaiyal' or as Chutney for Idli, Dosai. It is so simple and easy. I got this receipe from my dear Aunty & Uncle living in California. 

Ingredients

Walnuts------------------->2 cups

Onion --------------------->1/2 Sliced

Tomato-------------------->2

Green Chilli--------------->6

Ginger--------------------->2 inch

Garlic---------------------->2 (Optional)

Cilantro------------------->Half bunch

Salt------------------------->As desired

Olive Oil------------------->4 tsp

Method:                               

·         Make powder out of Walnuts in Pulse mode (of Mixie) and keep it aside                             

·         Grind rest of the ingredients to make a paste                    

·         Now add the powdered Walnut , sometimes because of the oil it might turn as hard butter instead of powder.                

·         If the chutney is for Idly or Dosai, water can be added; otherwise grind everything to make 'Thovaiyal'                  

You don't believe, it will be very delicious, much similar to coconut chutney.            

                               

Another variation could be fry the Onions, Tomatoes, Green chillies if you don't like the raw smell