Tamil Saravana Bhavan Hotel Kothamalli Chutney Recipe

Todays recipe is saravana bhavan kothamalli chutney Tamil nadu Hotel

Style for Dosa and Rice. It is unforgettable abut the taste of kothamalli
thogayal cilantro chutney recipe, one of the most delicious in all chutney
varieties. This can be prepared with the combination of curry leaves and
mint leaves called karuveppilai kothamalli chutney and pudina kothamalli
chutney.
The preparation method differs from state to state. kothamalli chutney
south Indian style hotel preparation is very tasty and it is given as a side
dish for idl and dosa. People at villages have this chutney even for boiled rice
too. Here I have given the preparation of saravana bhavan hotel kothamalli
chutney.
Ingredients for kothamalli chutney recipe in Tamil Style
Coriander 1 bunch
Urad dal 1tsp
Lentil dal 1tsp
Red dry chillies 3
Coconut 1 piece
Oil as required
Salt as required
How to Prepare kothamalli chutney Tasty Recipe

Clean and wash the coriander leaves, chop finely.

Fry lentil and urad dal into redish and keep it aside

Then fry coconut and red chilli in the same oil, keep it aside

Grind the dal, chillies and coconut first then add coriander leaves,
tamarind and salt.

Grind nicely and saut with mustard and curry leaves. kothamalli
chutney is ready to taste

This is the best side dish for idli, dosa and rice.

Note: the above method is kothamalli chutney with coconut.

Cholesterol people can prepare kothamalli chutney without coconut in
the same method by removing the coconut.

In Tamil hotels Kothamalli chutney for dosa is prepared by grinding

raw cilantro leaves, poondu (garlic) tamarind, chilli and salt.

Saravana Bhavan Kurma Recipe

Saravana Bhavan Kurma Recipe is very famous. Parotta kurma saravana
bhavan style is my favorite. If you want to try Saravana Bhavan recipe
follow the preparation method mentioned below. I have given Saravana
Bhavan vegetable kurma recipe here for making cauliflower Kurma just add
cauliflower alone instead of all vegetables.
The three Delicious Kurma Recipes of Saravana Bhavan Hotel

Saravana Bhavan Cauliflower Kurma Recipe

Saravana Bhavan parotta Kurma Recipe
Saravana Bhavan Idiyappam Kurma Recipe
Ingredients needed for making Saravana Bhavan Cauliflower Kurma
Here are saravana bhavan kurma ingredients. If you are making less
quantity, reduce the percentage of ingredients according to your need.
Carrot - 100 g
Beans - 100 g
Peas - 100 g
Potatoes - 100 g
Big Onion 1 medium sized
Tomato - 1
cinnamon - 2
Clove - 2
Cumin seeds - 1 / 2 tsp
Ginger - 1 inch piece
Garlic - 4 pal
Chilly powder - 2 tsp
Coriander Powder - 1 tsp
Coconut scrambled 3 tsp
Cashews nuts - 5
Poppy seeds - 1 / 2 tsp
Oil - 2 tsp
Salt as required
Coriander leaves - some
Curry leaves - 2 Bunch
Green chillies - 2

How to Make Saravana Bhavan Kurma Recipe

saravana bhavan vegetable korma recipe is very delicious and it is the best
combination for chapati, Parotta and Idiyappam.
Clean and wash the vegetables, remove the skin of potato before going to
cut. Chop carrot and beans into small pieces.
Cut the onion as thin slices in lengthwise direction and chop the tomatoes
into small and thin slices.
Remove the outer skin in ginger and make a fine paste of ginger and onion.
Keep it aside.
Take a pressure pan and add 2tsp of oil. Then add cumin seeds, cloves and
cinnamon for a couple of seconds.
Then add Ginger garlic paste, curry leaves, green chillies and onion.
Fry well for half minute to get the onion golden brown in colour.
Now add the chopped tomatoes and vegetables saut for some more
minutes in medium flame.
Add a pinch of turmeric powder and coriander powder, mix evenly with all
vegetables.
Close the lid by adding a cup of water and salt. Let to have a whistle.
Meanwhile grind poppy seeds, coconut and cashew nut as a fine paste. Keep
it ready.
After getting a whistle, open the lid and add the ground Saravana Bhavan
Kurma Recipe ingredients.
Mix well and let to for two minutes. Finally garnish with coriander leaves.
Saravana Bhavan Kurma Recipe is the best side dish for Parotta and
Idiyappam.
Famous Saravana Bhavan Chutney Recipes
Saravana Bhavan Kothamalli Chutney
Posted by Meena at 10:

Ingredients List:
1
1
2
A
2
1
2
A
1

No of onion chopped
no of tomato medium sized chopped
tsp of ginger garlic paste
cup of Chopped vegetables
Tsp of Coriander powder
Tsp of Red Chilli powder
Tsp of Lemon juice or thick curd
pinch of Turmeric powder
Tsp of Garam Masala powder

To Temper:
1 Tbsp of oil
1 no. of Bay leaf
A strand of curry leaves
1 No of maze
1 Tbsp of Mint leaves
To grind:
1/2 a cup of fresh grated coconut
1 Tsp of Cashewnuts
1/2 Tsp of Poppy seeds/Khus Khus
1 Tsp of fennel seeds
2 Tsp of roasted gram/Pottu Kadalai
2 No of green chillies
2 nos of cloves
1/2 inch cinnamon
1 no of cardamon

PROCEDURE:

Grind the items mentioned in "To grind list ".Add little water to make it into a
smooth
paste.Keep
it
aside

Half Cook the vegetables.I had taken carrot,potato,cauliflower,green Peas,Beans

all put together 1/2 a cup.U can drain the water and use the water finally for the
kurma..

In a heavy bottomed pan add oil and heat it.Then add items mentioned in to
temper list.Then add chopped onions,mint leaves and saute it.Then add ginger
garlic paste and saute it nicely.

Then
add
chopped
tomatoes
and
saute
it.
To it add the grinded masala(coconut and other ingredients mixture) and saute
well.
Then add chilli powder,coriander powder,turmeric powder,garam masala powder
and saute well till the raw smell goes off.Carefully saute it so that it doesn't gets
burned.Then add lemon juice/curd and saute it

Add the par boiled/half cooked vegetables,water(can use the one which we used
to par boil the vegetables),salt and cook in low flame for 5 minutes.
Adjust
the
water
level
according
to
the
consistency
u
need.
We
loved
it
to
be
thick
and
so
I
added
little
water
.
Finally garnish with chopped coriander leaves and serve it with hot Roti,Parotta

HANDY TIPS:

Adjust the water quantity according to the consistency u need

U can skip the addition of turmeric powder too if u want a light colour to
the kurma.

The vegetables can be varied according to ur taste

Don't add beetroot it will alter the colour of the kurma

Vegetables like carrot,beans,potato,green peas,turnip,cauliflower,fresh

soya beans,fresh butter beans can be added.

Dosa Batter | Idli Recipe using Idli Rice

Idli is the most common breakfast in many south Indian homes,though I do not
make it on a daily basis, I do prepare it at least once in two weeks.I have
already posted a version of Idli recipe using Idli rawa which is the usual way
in which it is prepared in Andhra.In Karnataka and Tamilnadu,Idlis are usually
prepared by using boiled rice or Idli rice.I usually prefer using Idli rice for my
Idlis as I like the taste and texture of Idlis better than the Idli rawa ones.Today I
am posting the Idli recipe with idli rice and a complete guide to get soft and
fluffy idlis

Idli might sound like a very simple dish to get soft, fluffy and airy idlis one
needs to practice a lot.I don't think that even all South Indians manage to make
good idlis.There are many factors which dictate the quality of idli, like the
quality of urad dal or idli rice used, the climatic conditions and the procedure of
grinding the batter, i.e using a grinder or a processor.I have shared a few tips
based on my experience and advice from elders to help prepare soft idlis,I hope
it would help you.This recipe is meant for beginners and hence I have tried
giving more details.Please go through the notes thoroughly before you start
preparing it.

Check out few Idli varieties and their variations using the basic Idli batter here..

Kanchipuram(Kanchi) Idli | Spicy Idli

Khara Idli / Onion Masala Idli

Idli Recipe Using Idli Rava

Mallige Idli

Idli Upma - using left over Idlis

Masala Idli Fries

Tri Color Cocktail Idlis

Idli Recipe using Idli Rice Recipe | Idli Batter :

makes 30-32 Idlis

Preparation time: 8 hrs | Cooking time: 15 mins | Total time: 8 hrs + 15 mins
Recipe Cuisine:South Indian | Recipe Category: Breakfast

Ingredients:
4 cups Idli rice(Salem rice)
1 cup whole white Urad dal
3/4 cup Poha(atukulu)
3/4 tsp Fenugreek seeds
Salt to taste

Method:

Soak idli rice and fenugreek seeds overnight or at least for 5-6 hrs.

Soak urad dal and poha in a separate vessel next morning and let them
soak for at least 2 hrs.

Grind urad dal in the wet grinder until it is smooth,soft and frothy.Add
enough water(approx 1.5- 2 cups,it took 2 cups of water for me) at
regular intervals while grinding the urad dal.It would take approximately
20-25 mins to grind urad batter.The batter should double in size.To test
whether the batter is completely done or not,put a small dollop of batter
in a vessel of water,if it floats then the batter is done.Remove it from the
grinder and put it in a big vessel.

Grind idli rice with poha and fenugreek seeds in the wet grinder by adding
enough water(approx 1.5 -2 cups,it took 1 3/4 cups of water for me) at
regular intervals to a slight coarse paste.You should feel the slight
grainy texture of rice when you touch the batter.

Remove the batter and mix the mixture with the ground urad dal and add
enough salt to it and mix well with your hand.You can add some water to
the wet grinder and add it to the batter to get the desired consistency,the
batter should be thicker(not very thick as well) and not thin.Let it ferment
for 8-9 hrs.Some times fermentation depends on the weather,so if the
weather is cold it might need another an hour or two extra for
fermentation.You will get to see the rise in the level of idli batter once it is
fermented and it is the indication.

Take out the required portion of batter(do not mix the whole batter while
scooping out) and refrigerate the rest of batter.

Grease the idli plates with oil and pour a ladle of idli batter until each
impression is filled 3/4th.You can even line it with a wet muslin cloth and
pour the batter on top of it.

Steam it in idli steamer or pressure cooker(with out whistle) for 10-12

mins.Let it rest for another 5 mins.

With a idli spoon cleanly remove the idlis.Dip the idli spoon in water in
between which helps to remove the idlis easily from the plate.If you have
used muslin cloth just invert them into the hot box.

Keep them in hot box or serve directly on to a plate.Always serve idlis

hot.

Serve

it

hot

pachadi/sambar.

with

coconut

chutney/Tomato-Onion

Chutney/allam

Notes:

1. Use an air-tight container for storing the batter.I usually remove the
batter into my tupperware container and cover it with a normal loose
steel plate while it is fermenting and once it is fermented I cover it with a
lid and refrigerate the batter,this way the batter will be fresh and does not
turn sour.
2. Fermentation largely depends on the climatic conditions.In places like
Mumbai it takes around 8-9 hours for the fermentation.If you are living in
cold place you can even place the batter in a preheated oven and turn the
oven light ON,this helps in quick fermentation.If you still have problem
with it you can add a ladle of idli batter from the previous batch or ready
made idli batter which helps the fermentation process to happen without
fail.
3. The idli batter turns sour quickly if you add salt while grinding the batter
and that is the reason few add salt while making idlis.It is your wish to
follow which way you want.
4. I prefer to use whole urad dal,if you do not get it use regular ural
dal(broken).But always use good quality fresh urad dal for preparing idlis.
5. Addition of poha is optional but it gives you very soft and fluffy idlis.You
can even use a handful of sago instead of poha for the same.You can
even add a handful of cooked rice while grinding which ensures to get the
softest Idlis.
6. If you are using mixer you can use 3 cups of idli rice for 1 cup of
urad dal for making idlis.Use cold water while grinding the batter in
mixer as the batter tends to get heated while grinding in mixer.
7. If you use muslin cloth for lining idlis,idlis remain soft for a long time and
it does not form any layer on top as well.Though there is a drawback of
washing that cloth,hence most of the time I just grease my idli plates and
prepare idlis.
8. Once the batter is fermented do no stir it much which makes the batter
looses its air bubbles and in return the idlis will not be softer.

9. After 2-3 days the idlis might not turn soft with the same batter,you can
add a fat pinch of cooking soda mixed with 2 tbsp water into the batter
and mix it well and make idlis.Your idlis would be definitely soft.
10.

If your idli batter turn soar,try this Masala Idli which is a perfect

fix for the sour idli batter.

11.

You can use the same batter for making paper thin crisp dosas.Add

enough water to make the batter little thin and then spread the dosa as
thin as possible.

Try these accompaniments for Idli:

Andhra Nalla Karam

Andhra Karapodi

Coconut chutney

Coconut Chutney with red chilies

Coriander-Mint flavored Coconut Chutney

Kobbari Karam

Milagai Podi - Tamilnadu style

Nalla Minumula Podi(Black lentils powder)

Peanut Chutney

Tomato-Onion Chutney

Onion chutney

Sambar - with freshly ground spices - Tiffin Sambar

Sambar

You can use the same batter to prepare crisp dosas.You need to add enough
water to make the batter bit thin and spread the dosa as thin as possible and
roast it with either ghee/butter or oil to get crisp dosa.You can fold it in the
shape of a cone like how I did,just have a look at it.

Technorati Tags: idli dosa batter,how to make soft and fluffy idlis,soft idli
recipe,tips for soft idli,idli recipe using idli rice,tamilnadu style idli,idli batter
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They say the best cooking comes out of planning with little or no ingredients in the pantry with
little time leftand this was just the case with me. I had a big bunch of cauliflower florettes and
dosa batter and I was wondering If I should try and make a spicy masal for dosa. I had no
potatoes so I knew I pretty much had no luck there! If there was any hope of making any filling
with the cauliflower I had to mash it up. I also needed some form of a binding agent so I knew
tomatoesI remember having cauliflower masal with pieces of cashews dunked in them but
decided to make it in to a paste. Armed with this basic knowledge and inspired feverishly by Anu
I attempted this spicy Cauliflower Dosa and I was in heaven. The masal as it gets cooked smells
so amazing that I couldnt wait to taste it on the dosas! Tasted even more amazing the next day as
a filling for sandwiches! Its an amazing side for rotis and parathas.Try it and then there is no
looking backI mean really
INGREDIENTS:
1 Cup Finely chopped Onions.
2 Medium Vine Tomatoes chopped finely.
1-1 1/2 Cups Shredded Cauliflower.
8 Pods Garlic peeled and cut in half lengthwise.
2 Tsp Ginger.
2 Green Chillies slit lengthwise.
Curry Leaves.
1/4 Tsp Turmeric.
1/2 Tsp Red Chilli Powder.
1/2 Tsp Dhania Powder.
1/2 Tsp Vethal Kuzhambu Powder or Samar Powder.
1/2 Tsp Rasam Powder.
1 Tbsp Cashew ground to a paste.
Salt.

Seasoning:
Mustard, Curry Leaves, 1 Tsp Cumin Seeds, 3 Red Chillies.
PREPARATION:

In a flat bottomed pan, add 2 tsp of oil and when hot pop in mustard seeds
and cumin. When they splutter away to glory add in the red chillies, curry
leaves and the hing.

Now add the wonderful additions Garlic, Ginger, Green Chillies and more
curry leaves and saute well until the garlic turns a dull brown.

Keep your flame on medium low so that the garlic does not burn.

Toss the diced onions and wait until they turn translucent , following up with
the tomatoes and the cashew paste.

Now add the shredded cauliflower to the kadai and mix well.

Spices form the base for the defined taste of this masala filling and we add
all of them next - Turmeric, Red Chilli Powder, Sambar Powder, Rasam
Powder and salt.

Stir in all the spice powders and allow to cook well until the contents turn
mushy.

Pick out your favourite ladle or masher and mash the contents well until they
fuse to form a homogenous mixture.

The onions, chillies, cauliflower and the tomatoes simply become one mushy
goodness!

Add a spoon of ghee at this stage and allow it to complete the cooking. I
found that adding the ghee at this point completely enhances the flavor to a
different level!!!

Garnish with chopped cilantro and transfer to an air tight vessel.

ASSEMBLING THE MASAL DOSA:

1. Keep the dosa batter ready and turn on the tava and grease the tava pan.
2. With the help of a dosa ladle or a little cup. scoop out a portion of the batter
and slowly spread the dosa to a thin layer. This is important as we do not turn
it around and cook it on the other side.
3. Add oil or ghee and immediately spread out the cauliflower masala as a thin
layer over the dosa.
4. Allow a couple minutes to cook and gently pry out the dosa. Fold it in half
and serve on the platter with delicious Andhra Tomato Chutney.

There was not even one dosa left for me to click pics. As the masal is really the star of the show,
I felt it reserved the spot as the opening picture. Shall update with a better picture as soon as I
can.

Cauliflower Masala Dosa Recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10 mins | Cook time: 15 mins | Serves: 6

Ingredients

Cauliflower

1 small sized flower

Onion

1,chopped

Tomato

2 ,chopped

Cashew nuts

8 - 10

Red chilli powder

1 tsp

Coriander powder

2 tsp

Garam masala powder

1/2 tsp

Tandoori masala powder

3/4 tsp

Turmeric powder

1 pinch(optional)

Fennel seeds/soambu

1 tsp

Coriander leaves,chopped

3 tblsp

Oil

2 tblsp

Salt

As needed

Idly/dosa batter

As needed

Method
1. Cut cauliflower into bite sized florets,boil water with a tsp of salt and keep this florets
immersed till need. Heat a pan with oil,season with fennel. Add chopped onion,coriander
leaves and fry till transparent. Add chopped tomatoes,fry till mushy and add all the masala
powders along with salt.

2. Grind the cashews with little water,add it to the onion tomato and give it a fry for 2 minutes in
medium low flame.Add the cauliflower drained from water.

3. Sprinkle some water and cook covered until the cauliflower gets cooked. Let the masala be
neither too dry nor too runny.

4. To make dosa, spread the dosa thin and cook until crisp in medium flame with little oil drizzled
over.. No need to flip the dosa, just spread little masala over one half and close by covering
the other half of the dosa over the masala.

Notes
Tips for making perfect dosa!

For making dosa with the batter, I always take required amount of the batter in a bowl and mix
1/4 cup water.

This makes it easy to spread the dosa in the dosa pan and also gets easily cooked as its thin,
lacy and need not be flipped.

If you flip the dosa the crispness gets reduced.

Always wait for the dosa pan to get hot, spread the dosa,then drizzle oil. If you grease with oil
first, its not that so easy to spread the dosa evenly/smoothly.

Cook in medium flame to make the dosa crisp.

I have used tandoori masala powder you can skip that and use garam masala and use ginger
garlic paste while making the masala.