Dry Coconut Chutney - for Vada Pav

A savoury dry masala powder made with peanut and spices

Vada pav is a popular street food of Maharashtra.It is Known as an Indianized burgar.A spicy fried potato dumpling is stuffed between a pav and few chutneys are applied on the bun slices and then a generous amount of dry coconut powder is sprinkled over the dumpling.

This dry coconut chutney is ground coarse so it gives a nice crunch and spice to the vada pav. Sesame seeds, peanuts and coconut is used to make this chutney.You can also use normal chili powder but kashmiri chili powder gives a nice and bright red colour so prefer to use kashmiri chili powder and if you are using normal chili powder then reduce the quantity of chilies according to your taste.

Don't grind it very fine otherwise peanut and sesame release their natural oil and it will become sticky.I have added boondi at last stage of grinding to add some crispness to the chutney but this is optional you can skip adding it.

Prep time - 5  min
Cooking time-10 min
Difficulty level-easy
Spice level - medium hot
Cuisine - Indian,Maharashtra
Type - spice blend ,street food

INGREDIENTS-

• 1/3 cup - Peanuts / moongphali
• 1/4 cup - Sesame seeds / til
• 1/2 cup - Desiccated coconut /sookha nariyal
• 2 tbsp - Kashmiri mirch powder
• 1 tsp - Cumin /jeera
• to taste - Salt /namak
• 1/4 tsp - Citric acid /tatri
• 2 tbsp - Boondi (optional)

PROCEDURE-

1. In  a heavy bottom pan add sesame seeds and dry roast till they start crackling.
2. Remove from the pan and keep aside.
3. Heat 1tsp of oil in the pan and add peanuts and roast on low heat.
4. When they start changing the color then remove them from the pan.
5. Now add desiccated coconut and cumin in the pan and slightly roast (no need to change the color )
6. Add the toasted sesame seeds in the mixer and crush coarsely.
7. Now add all the fried ingredients,citric acid and spices in the mixer and crush to make a coarse powder.
8. Add fried boondi and churn again.
9. Store in a air tight bottle.

How To Make Lemon Rice

Simple and flavourful peanut and lemon rice -a South Indian specialty

Rice is the staple diet of South India and there are so many ways of making simple but flavourful rice pilaf .Many South Indian rice preparations are very quick and made by using left over rice.I love rice and often try different recipes to make quick and filling rice preparations.

lemon rice is a very popular south Indian preparation .It is very flavourful and can be made with either left over boiled rice or  fresh boiled rice. Its a dry preparation so a good recipe to use for lunch boxes and as a travel food.It is also offered as prashad in many south Indian temples.
If you have left over rice then it can be made in a jiffy,just a tempering of urad daal, mustard, peanuts and curry leaves are added in boiled rice and then lemon juice is added to give that tangy flavour. Addition of cashew nuts is optional.

This rice is a complete meal in itself so you don't need any accompaniment to serve with it but papad,salad and coconut chutney goes very well with this preparation .

Prep time-10 min
Cooking time-15 min
Difficulty level- easy
Spice level- mild spice
Cuisine- South Indian
Type-main

INGREDIENTS-

• Boiled rice - 2.5 cup
• Pea nuts /moongphali - 2 tbsp
• Lemon juice- 2 tbsp
• Curry leaves -10
• Green chili /hari mirch,chopped - 2 tsp
• Ginger/adrak,chopped -1/2 tsp
• Cooking oil - 2 tbsp
• Mustard seeds/rai - 1.5 tsp
• Asafoetida/hing - 1/4 tsp
• White lentil /urad daal - 1 tsp
• Bengal gram /chana dal - 1tbsp
• Whole red chili /sadut laal mirch - 4
• Cashew nuts /kaju - 12
• Turmeric /haldi-1/2 tsp
• Salt/namak- to taste

PROCEDURE-

1. Heat oil in a heavy and broad bottom pan.
2. Add peanuts and stir fry on low flame till golden in colour
3. Drain and keep aside.
4. Now add urad daal,chana daal and when it start's to get some colour add the cashew nuts and stir
5. When cashew start's getting a nice color then add whole red chilies,green chilies ,curry leaves and asafoetida.
6. Add turmeric,fried peanuts,boiled rice and salt and stir to mix well.
7. Switch off the flame and then add lemon juice and mix.
8. Keep it covered for about 10-15 minutes so it absorbs all the flavours and the urad daal and chana daal will also become slightly soft.

Serving suggestions-Serve with salad, papad,coconut chutney or tomato chutney

Check some more rice recipes-

• Puliyodharai
• Minty Tomato rice
• Curd Rice
• Vangi Bhath
• Sichuan kimchi rice
• Mexican chili bean rice