Coconut Chutney recipe

1 cup of fresh ground coconut (can be found in the freezer section of Indian grocer or substitute with dry coconut found in the bakery section.  If you are using dry coconut wash and rinse it once)
2 green chill or according to taste
a few cilantro leaves
1/2 cup yogurt
1/2 teaspoon of salt

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal

Grind the coconut, chili and cilantro with enough water.  Pour it into a bowl mix and add salt and yogurt.
For seasoning heat oil when it is hot add the channa and urad dal.  When the dal sizzles add mustard.  When the mustard crackles add it to the ground coconut.

Coconut chutney is easy to make.  This is served as a side dish to idli, dosai, uppma, pongal and many other dishes.  Chutney gives these dishes the just right match.

Idli soft and scrumptious

1/2 cup of urad dal soaked in water for at least 4 hours to 8 hours
1 1/2 cup of idli rawa or cream of rice
1/2 teaspoon of salt
Enough water to make batter

Grind the idli rawa for about a minute and pour it into a bowl.  Next grind the urad dal with enough water to make a smooth batter.  Mix the urad dal and rawa to make a smooth batter.  Keep it in the oven with the light on for at least 6 hours or until the batter has fermented and risen.  Grease the idli plates with oil.  Fill each idli hole with batter.  Prepare the steamer add enough water, insert the idli stand into the steamer close the lid and cook for at least 30 minutes.  Starting with medium high and reducing it to medium to low.  Idli is done when a knife inserted into the idli comes out clean.
Serve with sambar and chutney.
Serves 5

PS. If the batter does not ferment add some yeast.

This is a very filling snack.  Mostly eaten as breakfast in Southern India.  Even though it is easy to make the batter has to be just right to make it soft.  Spiced sambar and chutney go well with mild idli.

Toor Dal soup "simple"

Ingredients:
1/2 cup Toor dal
1/2 teaspoon salt
1/4 teaspoon turmeric powder

Seasoning:
1 tablespoon ghee or clarified butter can be substituted with oil
1 tablespoon channa dal
1 tablespoon urad dal
1/2 teaspoon of mustard seeds
a pinch of fenugreek seeds or methi
2 dry red chili or according to taste
1/4 teaspoon of asafoetida
1 tablespoon of lemon juice
a few cilantro leaves for garnish
Enough water for preparation

Preparation:  Cook the dal in 2 cups of water in medium high heat, when the water starts boiling reduce the heat to medium-low. Let the dal cook for 30 to 35 minutes or until it is cooked.  
For seasoning heat clarified butter in a pan on medium heat add channa dal and urad dal, when the dal sizzles add mustard seeds, when the mustard seeds crack add the dry chili and fenugreek seeds turn the heat off add turmeric and asafoetida and add it to the cooked dal.  Add salt and mix.  If the dal is too thick add some water let it come to a boil.  Turn the heat off add lemon juice and garnish with cilantro leaves.  
Serve with rice or chapati.
Serves 2.
Toor dal is a very important part of Indian vegetarian diet.  It is high in protein.  In southern India toor dal is used to make a variety of soups, with and without vegetables.

Green Beans

1 lbs of fresh green beans can be substituted with frozen beans
1/2 teaspoon of turmeric powder
1/2 teaspoon of salt or according to preference

Seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds
1 tablespoon of urad daal
1 dry red chili optional

Wash and cut the beans.  To a pan on medium heat add oil, when the oil is hot add urad daal, wait for the daal to sizzle, add mustard seed and wait for it to crack once it has stopped cracking add the dry red chili and wait for a few seconds add the beans stir, add turmeric and salt mix cover the pan and cook for 2 minutes on medium heat.  After 2 minutes remove the cover stir and let it cook till the beans are done.  It takes a total of 8 to 10 minutes for the beans to cook stirring occasionally.  It tastes best when it is cooked el dante.  Served with rice or chapati.  Serves 2.

This is a typical Tamil recipe.  It is a simple dish to make.  The best thing about beans is that it is so filling.  Everybody loves beans.  It is cheap and available throughout the year.  To pick beans the ends should snap easily and they need to be green and free of black and brown spots.