This green Coriander Coconut Chutney made with freshly grated coconut and fresh coriander/cilantro leaves is a delicious accompaniment for idli, dosa’s, uttapam, vadas.
Idli, Dosa and the likes are seriously incomplete without sides such as sambhar, chutneys, and podi. This is a very basic variation of the many existing coconut chutneys and a very simple one, to say the least. You just need grated coconut and coriander leaves as the main ingredients, the remainder of the ingredients can be varied.
This Goan brinjal pickle is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!
Brinjal pickle, a sweet-sour-spicy pickle is a much-loved one amongst Goan folks. Usually, non vegetarian dishes dominate Goan cuisine but delicacies such as this pickle are as popular as the molho’s, balchao’s, para and the likes. And it’s not hard to figure out why! You get some sweetness with the first bite, which transcends into that sourness and finally the subtle heat that hits the back of your tongue along with the eggplant, the star of course adding that texture and flavor to this well-rounded pickle. So, a lot of complex and tantalizing flavor notes in a single bite which is why the quote, ” a little goes a long way” is applicable here as is for most pickles. Continue reading →
Molho is a Portuguese word, meaning sauce. The sauce here in this recipe is a bright red, spicy & tangy pickle with a hint of sweetness. The mussels take on the flavors of this pickle, making it a delicious accompaniment to any meal!
This Goan Mussel Molho is a delicate balance of sweet/tangy and spicy flavor tones. The yummy mussels add another dimension to the already well-rounded recipe. If you are an avid seafood lover and pickle’s are one of your weaknesses, then this recipe will sure end up as one of your most treasured indulgences. Continue reading →
Sharing a quick & easy chutney recipe for idli & dosa’s! This one is a basic coconut chutney that is chock full of flavors, and one without which Idli’s would be rather bland. The trio of Sambhar, coconut chutney & idli is like a trinity of a perfect South Indian breakfast. Some people also like podi powder drizzled with coconut oil on their Idli’s.
Tomato chutney is one of my recent favorite chutney’s to accompany idli’s and dosa’s. It is tangy from the flavor of the tomatoes itself and some chilli powder adds a nice heat.
I have always had dosa’s and idli’s with the usual coconut chutney or the green coconut chutney coz that is what it is served along with in most restaurants, in Mumbai atleast. I discovered this chutney only when I started working and one of my South Indian colleague who was also the head of one of the departments, had got it for lunch. As we always sit to share our lunch, I tasted some and loved it. It was nice and tangy with a little heat from the after taste. I got in touch with her through Whatsapp lately and she was kind enough to share the recipe again, she had shared the recipe that time as well, but I hadn’t been smart enough to jot it down. I just made it once and forgot about it! Continue reading →