Today seems to be a dark day. The sky has been thick of rain clouds since morning and there has been heavy rains with thunder and lightening in some parts. Our neighboring country Oman seems to be having a tough time due to the rains. The Prophet Muhammad (PBUH) has said, “Two types of dua are not rejected: dua during prayer and dua during rains.” (Abu Dawud) May Allah give us the opportunity to make most of this rain and also let us say the below dua so that we are protected from the perils of heavy rains as well, InShaAllah…
After posting the Idlis last week, I was wondering how I wouldn’t post the chutney that we make with it. 🙂 Normally, everybody loves to have idlis with sambaar (one version on the blog is here) and chutney, which is a ground thick dip made of coconut. In my family, we only need the chutney. Azza would dunk her idli and once she is done with it, she would sit licking off the remaining chutney. The kids call it “white chutney” and even when we go to restaurants, they finish off this chutney and take a second serving, while they leave everything else including the sambaar untouched. It makes my life easier – I don’t have to make two curries for idlis then! Hehe… I guess thanks to the bombarding of my thoughts yesterday, today I feel so blank to be typing anything, so thought of keeping the post short and sweet… 😉
Posted on this day:
2014: Pachakkaaya Upperi
2015: Kaayayum Muttayum
- 1 cup grated fresh coconut
- 4 shallots
- 1 small pc ginger
- 1 green chilly
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 2-3 dry round red chilli
- 1 sprig curry leaves
- Salt to taste
- Grind coconut, shallots, ginger and chilly with little water to a thick and smooth paste.
- Heat oil in a kadai. Splutter mustard seeds.
- Add the dry chilli and curry leaves and saute for a few seconds.
- Add in the ground coconut paste and cook on low flame until just warm - do not boil, the mixture will break up.
- Switch off and add salt to taste.
- Serve warm with idlis or dosas!