Samagni

Samagni

A food blog mostly about traditional Kerala recipes.

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Tag: chammanthi

October 21, 2018October 21, 2018 samagniblog

Vengaya Chutney (Ulli Vathakki Chammanthi)

October 10, 2017October 20, 2018 samagniblog

Coconut Chammanthi – An Accompaniment for Kanji

June 14, 2017October 20, 2018 samagniblog

Mint & Coconut Chutney

December 20, 2016October 20, 2018 samagniblog

Kerala Style Jaathikka Chammanthi/Raw Nutmeg Chutney

November 9, 2013October 24, 2018 samagniblog

Raw Mango Chutney – Kerala Style

September 26, 2013October 24, 2018 samagniblog

Shallot Chutney (Ulli Sammanthi)

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Neer dosa with spinach served with mix vegetable korma, coconut chutney and podi. A good gluten free option for people who are acidity prone and cannot tolerate fermented dosas.
Neer dosa with spinach. Raw rice ground smooth along with coconut, jeera, and raw spinach. Make it into a watery batter and splash it on to the hot tawa instead of spreading it. To create variants of the same recipe, replace spinach with raw tapioca pieces or raw plantain pieces. #neerdosa #spinach #dosa #breakfast #breakfastrecipes #southindianbreakfast
That enchanting seductress who pays a visit at this time of the year is back in town again. The demigoddess of innumerable poems, the persuasive temptress of Devil stories, the harbinger of winter, has unleashed her charm. I had read about this flower and its smell for so long but it took me 40 years to first smell the Saptaparni / Pala / Indian Devil Tree flower. And I was blown away when I did. There are so many aspects around us that our senses have not opened up to or have not yet experienced. Nature has so much to offer us. The lessons are never ending and ever humbling. A toast to all that we are yet to experience! #saptaparni #winter #indianwinter #winterflowers #indiandeviltree #paalaflower #flowers #indianflowers #eveningflowers #nightbloomingflowers
Cockscomb - a plant that belongs to the Celosia family. Edible ornamental plants in the Amaranth family.
In Kerala homes, two types of curries are made as rice accompaniment - Dal based or yoghurt based. Dal based curries are the ones cooked with various kinds of pulses / lentils / beans along with vegetables and spices. Some dal based dishes are sambar, rasam, molagoottal. For Dal based dishes, tamarind is used as the souring agent. To make yoghurt based dishes, vegetables (mostly gourds) are cooked along with turmeric and water, a finely ground paste of coconut, green chilies, and either jeera OR mustard is added to the cooked vegetables, and then beaten yoghurt is added to add sourness and gravy to the dish. When jeera is used in the coconut paste, the dish is called moru curry and when it is raw mustard seeds along with coconut, the dish is called pachadi. Pachadis are made usually with okra, bitter gourd, pumpkin, tomatoes, or even pineapple. The dish is a wonderful soothing mix of spice, tang, sweet, and salt. Unlike dal based dishes that tend to make us full and sluggish after eating, yoghurt based dishes are soothing and easy on the tummy. In my home, we alternate between dal based and yoghurt based dishes so that we get sufficient protein but also make it relatively easier for the digestive system. On the picture is pumpkin pachadi. #pachadi #pumpkin #yoghurtbased #morucurry #vegetarian #whatvegetarianseat
Vijaya Dashami - Day 10 of Navaratri ||Vaagdevi namah|| May all be blessed with Budhi and Siddhi. Gudaannam and Uzhunnu vada naivedyam for Payasaannapriya Devi. #navaratri #dashami #vijayadashami #saraswati #shaktism

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