Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, South Indian Platter with Coconut. one of my favorites . For mine, I will make it a little bit unique. This is gonna smell and look deliciou

Learn how to make Potato with Coconut Gravy by Manjula. The second one is a South Indian Kosumbari or kosumalli has soaked moong dal which is drained and mixed along with grated carrot or Indian ingredients like rice, mango, coriander, coconut and a tadka star in my Indian Salad Platter today.

DINE IN/ TAKE OUT Snacks/Appetizers Samosa Traditional Indian deep fried pastries stuffed with potatoes Platter with Samosa, Khaman Dhokla, Batata Vada, Pakora, Veg Cutlet, and Kachori. Thin and crispy rice lentil crepe, served with coconut chutney. Idly or Idli popular South Indian breakfast with coconut chutney Indian idly or idli Green color curry leaves sprig.

The Ingredients needed to make South Indian Platter with Coconut:

1. You need 2 Cup of Grated coconut for whole platter
2. It’s 3 Cup of Broken Rice (or any rice)
3. You need 1 cup of Whole Urad Dal (skinned) or split Urad Dal
4. Prepare 1/2 tablespoon of Fenugreek Seeds (methi)
5. Prepare to taste of Salt
6. You need of Oil, for greasing
7. You need 1bunch of Coriander Leaves
8. You need 3/4 cup of tur dal (can use a mix of moong, tur and masoor)
9. You need 1.1/2tsp of tamarind paste
10. You need 1 tbsp. of coriander seeds
11. Prepare 1 tbsp. of Chana dal
12. You need 1 tsp of urad dal
13. It’s 1/4-1/2 tsp of cumin
14. Prepare 1 of medium onion, chopped
15. It’s 1 of – 2 green chilies, chopped
16. You need 1 Tb of ghee (clarified butter) or regular butter
17. It’s 1/2 tsp. of black mustard seeds
18. Prepare 1/2 tsp. of chana dal
19. Prepare 1 sprig of curry leaves
20. You need 1/2 tsp. of turmeric powder
21. You need 2 of large potatoes boiled

Hence the center of platter in a South Indian thali is reserved for rice. An endearing highlight of thali is its specific silverware, consisting of a round, platter-sized metal plate generally made of steel or bell metal and five to six matching katoris (bowls) and a drinking glas South Indian chutney prepared with tomato added to coconut and other ingredient Pakoda kuzhambu, flavourful south Indian gravy with coconut milk as base and deep fried pakodas cooked soft in the gravy.

Step to make South Indian Platter with Coconut:

1. To make the Idli Batter Wash the rice,fenugreek seeds dal. Soak them, in enough water for 4-5 hours or overnight. Drain the rice and with little water, grind them to a coarse paste in the mixer. Drain the dal and again adding water little by little, grind it to a fine paste. While the rice paste is coarse, the Dal paste is very fine. Grind it till there are bubbles in the paste. Add water accordingly but not too much. Mix together the rice and dal paste. Add in salt.
2. Gently mix the batter once. Don’t mix it vigorously or too often as it would remove all the air in the batter.Rub a little oil on each of the idli mould Drop spoonfuls of batter in each mould. Add about 1” deep water in your idli steamer. Place the idli stand in the steamer and close. Steam on high for 5 minute Reduce heat and steam on low for 10 minute Open the steamer carefully and check the idli by inserting a clean knife. If the knife comes out clean, idli is done. Serve hot.
3. Prepare coconut and Coriander Chutney and fill the Chutney as stuffing in Idli while preparing.
4. How to make sambar Add 5 cups of water to a pot, add the chopped veggies and cook until soft. When the water turns slightly hot, transfer about ¼ cup hot water with a ladle to a separate bowl and soak tamarind in it. When the pressure goes off, mash the dal to smooth. The dal needs to be very smooth otherwise it doesn’t taste good. When the vegetables are completely cooked, add sambhar powder and salt. Cook for 3 to 5 minute Pour the tamarind pulp, filtered if you desire.
5. Add smooth dal, mix well to blend the dal with Bring it to a boil. Check if there is enough salt and sournes If needed add more. Add coriander leaves and stir. Meanwhile, heat another pan with oil or ghee.I add gun powder
6. Add mustard cumin and methi. When they begin to sizzle, add curry leaves,grated coconut 🥥 broken red chilli. When the leaves turn crisp, off the heat add hing. Pour this seasoning to the sambar. Stir well. Simmer for 2 to 3 minutes for the sambar to become flavorful.
7. Prepare Dosa BatterSoak rice and urad dal in separate bowls for 4-6 hour Strain. Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter. Salt to taste. Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment. Prepare Masala Dosa Filling Add oil or ghee to a skillet. Add mustard seeds and chana dal. Shake mixture over the flame until golden brown. Add
8. Add grated coconut 🥥 Add curry leaves (whole leaf), green chiles, and onion Sprinkle turmeric powder and salt (for taste). Stir. Break up boiled potato into small chunks and add them to your mixture. Add water and stir. Prepare Masala Dosa Pour dosa mixture into a small bowl with a flat bottom. Pour batter into a greased skillet. Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.
9. Brush on ghee (or regular butter) to frying dosa. Place filling near the center of the dosa. Lightly lift the edges of the dosa. Begin rolling from the edge of the dosa as you would a wrap. Remove dosa from hot top or skillet.Serve Masala dosa with hot sambhar and coconut Chutney
10. For South Indian dishes I prepare gun powder by roasting curry leaves,red chillies,ChanaDal,coconut powder then grind to a fine powder.It makes the flavour and taste of South Indian dishes very fantastic.

I saw this pakoda kuzhambu in a Tv show and really it was tempting. Travelers to the Indian south are in for a glorious treat. South-Indian style Vegetable Coconut Stew flavored with mustard seeds, ginger and curry leaves! This goes well with idli, dosa, appam or even rice. South Indian Recipes : Idli, Onion Rava Dosa, Sambhar, Rasam, Bhindi Dahi(Kerala Style), Urad Dal and Served with the quintessential Sambhar and Chutney, this tiffin platter is enjoyed any time of the day - for From coconut milk to grated coconut and coconut-based spice pastes, it is used in.

So that’s going to wrap it up with this exceptional food South Indian Platter with Coconut. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!