Kitty's Kitchen Recipes

Ingredients:

Method:

• Grind all the ingredients listed above in the blender.
• Blend it with little water until smooth  paste.
• Heat oil in a pan and temper with mustard seeds, urad dal and curry leaves.
• Add the tempered ingredients to the coconut paste and mix well.
• Serve it with idly, dosa and vadai.

Ingredients:

Method:

• In a grinder add all the ingredients listed above and grind coarsely.
• Add enough water and salt to grind it into a smooth paste.
• Transfer the paste into a bowl and set aside.
• Heat oil in a pan.
• Add all the ingredients listed above in the temper table and fry for a minute.
• Add this tempered ingredients to the paste and mix well.
• Serve it with hot idlys, dosas, vadai and utappam.

Ingredients:

Method:

• First take the tamarind in a microsafe bowl and add some water to it.
• Soak for couple of minutes and put it in a microwave on high power for 30 seconds.
• Pull out from the microwave and set a side to cool down.

• Heat oil in a pan and add fenugreek seeds and urad dal.
• Fry until the seeds start to change its color.
• Then add mustard seeds and allow them to crackle.
• Now add the asafetida and dry red chilis.
• Fry all the seasonings well.
• Remove them into a plate and set aside.
• Finally add the curry leaves and fry until they are dry.
• Transfer it into the plate.
• Grind the seasonings in a grinder along with the ginger, turmeric, salt, jaggery and the tamarind paste.
• Add enough water to make it into a paste.
• Transfer it into a serving bowl.
• Serve it with idly, vadai, dosa, uttapam or pesarattu.

Ingredients:

Method:

• Peel garlic and set aside.
• Dry roast the dry red chili until it turns deep red.
• Roast garlic until golden.
• Dry roast the coconut until dry and fragrant.
• In a grinder add the roasted ingredients with asafetida, tamarind and salt.
• Add a little water and grind it into smooth paste.
• Heat oil in a pan temper with mustard and curry leaves.
• Add the tempered ingredients to the paste and mix well.
• Serve it with hot idly's, dosas and vadai.