Erra Kaaram

Erra Kaaram Recipe
Prep & Cooking: 6-8 mts
Cuisine: Andhra

Ingredients:
1 large onion, sliced
3 garlic flakes crushed
1 tsp tamarind paste
4 dry red chillis, de-seeded
1 tsp oil
salt to taste

1 Heat oil in a vessel. Add the onions, red chillis and garlic flakes and saute for 3 mts. Remove and cool.
2 Grind the sauteed mixture along with tamarind paste and salt to a fine paste.

Groundnut Chutney or Peanut Chutney

Groundnut Chutney Recipe
Prep: 15 mts
Serves: 3-4 persons
Cuisine: South Indian

Ingredients:
1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis, de-seeded
small lemon sized tamarind (soaked in warm water for 10 mts)
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil
For poppu/tadka/seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil

1 Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.
2 Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.
3 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.

Coconut Chutney

Coconut Chutney Recipe
Prep & Cooking: 15 mts
Cuisine: South Indian

Ingredients:
1 cup grated fresh coconut(or cut into 2” pieces)
¼ cup of dalia (split chick pea, putanaala pappu)
3 green chillis
salt
For Tempering/Tadka/Talimpu:
½ tsp mustard seeds
½ urad dal(minapapappu,black gram)
10 curry leaves (optional)
1 whole dry red chilli

1 Grind coconut, putnaala pappu and green chillis adding about 1/2 cup of water to a fine paste.
2 Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter. Add the urad dal and slightly brown it. Finally add curry leaves, remove from fire and add to the ground coconut paste.
3 Serve with hot idlis.

Sambar

Sambar Recipe
Prep & Cooking: 45 mts
Cuisine: South Indian

Ingredients:
1 cup tur dal (red gram,kandi pappu)
½ cup of peeled and cubed bottle gourd
¼ cup of chopped carrots into 1” pieces
3 slit green chillis
¼ cup of radish sliced into rounds(optional)
5-6 baby onions whole
1 tomato cut into 4 pieces
2 tbsp chopped coriander leaves
10 curry leaves
1 tbsp thick tamarind paste
2 tsps sambar powder(MTR is a good brand)
4-5 cups water
salt to taste
1 tsp sugar
1/4 tsp asafoetida(hing,inguva)

1 Soak the dal for 15 minutes and drain. Add 2 cups of water and pressure cook it along with vegetables except baby onions and tomatoes for about 7- 8 minutes after the pressure is reached.
2 Once its cooked add 2 cups water, sambar powder, tamarind paste, baby onions, tomatoes, turmeric pwd, sugar, green chillis, curry leaves, coriander leaves and salt and let it cook for 12-15 minutes on medium heat.
3 Heat 1 tbsp oil in a pan. Add mustard seeds and let them splutter. Add 2 whole red chillis and 1/4 tsp asafoetida and remove from fire and add to the boiling sambar. Stir for 2-3 minutes. Remove from fire and serve hot with idlis.