Blender/ Grinder is a very important appliance in my kitchen, I’m sure it is the same in most of the Indian kitchens. I can’t imagine idlis, dosas, chutneys or even ground masala for curries without a good blender/ grinder.
My mom bought me an Indian blender when I got married almost 8 years ago, which has served us well all through these years. But it is slowly losing its power and we are thinking if it’s a better deal to buy a Vitamix or Blendtec blenders here in the US or get another Indian brand from back home. I would love to hear from people who own one of these powerful blenders: are they worth the cost and do they serve our Indian grinding needs?
So for the second day of BM# 24 under “Cooking with appliances” theme, the appliance I’m using today is a “Grinder/ Blender”. Actually my mom made both the dishes and all I did was click the pictures and enjoy the yummy food.
Menu for the day: Kobbari pachadi and Vankaya Karam petti kura with steamed white rice.
Kobbari Pachadi/ Coconut Chutney:
Ingredients
Steps
- Heat 1tbsp oil in a small saute pan. Add the dals, fenugreek seeds, mustard seeds, hing and fry till the seeds start to splutter and the dals turn golden. Add red chilies and green chilies, cook for 1 minute. Remove from the heat.
- When cool enough to handle, add all the other ingredients (coconut, tamarind, turmeric and salt) and grind into a paste of desired consistency. Some people like their chutney really smooth whereas some like it chunky, so grind the chutney adding enough water to get to the consistency you like.
Enjoy with steamed rice, pongal, idlis, dosas or anything at all. It’s spicy, tangy and delicious. Remember a little goes a long way.
Vankaya Kaaram petti Kura/ Spicy Eggplant Curry:
Vankaya Kaaram petti Kura/ Spicy Eggplant Curry:
Ingredients
Spice Powder:
Steps
- Make the Spice Powder: Heat 2tsp oil in a small saute pan, add all the ingredients listed under Spice powder and saute until the dals turn golden and it starts smelling fragrant. Remove from heat and let cool and then grind into a coarse powder. Keep aside.
- Heat 2tbsp oil in a large saute pan; add mustard and cumin seeds and once the seeds start to splutter, add curry leaves and the chopped eggplant pieces. Mix well; cover and cook until the veggie is completely cooked through, about 10 minutes., stirring occasionally so the bottom doesn’t stick or burn.
- Once eggplant is completely cooked, add the spice powder and salt. Cook for 2 more minutes. Serve with steamed rice, dal and coconut chutney for a complete meal.
Lets check out what my fellow marathoners have cooked today for BM# 24.
Pavani, you have made such a beautiful looking chutney…mouthwatering
Both are delicious with hot steamed rice and a dollop of ghee. 🙂
South Indian breakfast without coconut chutney is unthinkable!!Love the brinjal curry with soice mix.Good one Pavani..
I cant live without pressure cooker and blender,its a must, even i brought two grinders from India.Chutney and eggplant curry looks fingerlicking and droolworthy.
What a delicious looking presentation Pavani..lovely dishes..
Wow I love the chutney and vegetable.
Yum yum, loving both the dishes!
love the chutney
Tempting n inviting dishes.happy new year2013 maha
That is interesting and so tempting!!!SowmyaOngoing Event – Mission – Breakfast
wow.. look wonderful…