Pure Veg Recipes from ManeThindi!

Coconut Chutney - as the name suggests is made of Coconut and lots of it! In regular South Indian kind of chutneys we use coconut as one of the ingredients along with other ingredients. Whereas in coconut chutney we use fresh coconut and subtly spice it and is eaten as an accompaniment for dosas/idlies/chapatis. Its also served as one of the first condiments on "BaaLe Yele Oota" i.e., the famous South Indian Plantain leaf meal. Goes very well with fried stuff like Medu Vada or  Bajjis / Bajiyas. Its generally left to the natural white colour and the use of turmeric or green chilli or red chilli is avoided to keep the taste n flavor of the coconut intact. [Handy Tip: This dish has to be consumed immediately or stored in refrigerator for longer usage. Stays good for 2 days under good refrigeration.] Ingredients: Coconut - 2 big cups  Green chillies - 3-4  Ginger - 1/2 " piece [peel and chop] Hing or Asofoetida - a generous pinch Tamarind - a marble sized...

Dosa is  a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein.Here's my mom's awesome masala dosa recipe !! Dosa Batter  Ingredients: 2 cups Rice 3/4 cup Urad Dal 1 fistful Bengal gram 1 fistful seeme akki(sago) 2 tsp Methi /fenugreek Seeds 1 tsp (Ghee+Oil) mixed for each dosa Salt as per taste HOW TO MAKE: Soak Urad dal, rice, methi seeds and sago with enough water  overnight. Grind the soaked ingredients with enough water to a  smooth paste in a grinder;Make sure the batter is not too watery! Allow the batter to ferment in a warm place for about 8-10 hours; Make sure the container has enough room for the batter to rise else the batter will overflow due to fermentation! Add salt to the fermented batter and mix well. Place a non stick Tava on medium heat.Once hot, pour a ladle full of batter at the center; With the back of the ladle, spread the batter thinly; Start fr...