Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc.

Cumin seeds - 1 tsp

Ginger - a small pc.

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

Place the coconut in a blender with roasted channa dhal, green chili, tamarind, cilantro (optional), ginger, garlic, and the necessary amount of salt. Blend this mixture into a smooth paste and set it aside.

In hot oil, temper mustard seeds, urad dhal, asafetida, shallots, curry leaves, and red chili, then add this to the prepared chutney.

Aloo Paratha

Oil - 1 tsp

Onion - 1/2 cup, finely chopped

Green Chilli - 1, finely chopped

Ginger Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Chilli Powder - 1/2 tsp

Cumin powder - 1/2 tsp

Chaat Masala - 1/2 tsp

Salt

Potato - 2, steamed and mashed or grated

Cilantro - 1/4 cup, finely chopped

Lemon Juice

Heat oil in a skillet. Sauté the onion and green chilli until they become translucent.

Add the ginger garlic paste and cook until the raw aroma disappears.

Season the mixture with turmeric, chilli powder, cumin powder, chaat masala, and salt as needed.

Mix in the mashed potatoes and cilantro; combine thoroughly and turn off the heat. Garnish with lemon juice and set aside.

For Paratha:

Take a lemon-sized portion of the chapati dough and flatten it with your hands. Fill the dough with 1/4 cup of the stuffing mixture, seal the edges, and shape it into a ball. Roll out the stuffed dough into a chapati, ensuring it doesn't tear and spill the filling. Dust the dough with flour as needed to prevent sticking while rolling.

Place the rolled-out paratha on a hot tawa and cook for 15 seconds. Flip it and cook for a few more seconds. Continue flipping and cooking until the dough is fully cooked. Apply ghee on both sides and remove from heat.

Serve the hot paratha with raita, pickle, or just pickle.

Adai

Idly Rice – 1 cup

Thuvar Dhal – 1/4 cup

Channa Dhal – 1/4 cup

Urad Dhal – 1/4 cup

Moong Dhal – 1/8 cup

Red Chilli – 5

Fennel seeds – 1 tsp

Ginger – a small piece

Onion – 1, chopped

Coconut – 1/4 cup, grated

Curry Leaves – chopped

Drumstick Leaves/Spinach – 1 cup, chopped (optional)

Asafetida – 1 tsp

Salt

Gingelly Oil

In a medium-sized bowl, mix Idly Rice, Thuvar Dhal, Channa Dhal, Urad Dhal, and Moong Dhal. Rinse the Rice and Dhal well until the water runs clear, then soak them along with the Red Chillies for at least 4 hours.

Grind the soaked Rice and Dhal into a smooth paste with Fennel seeds and a small piece of Ginger.

Move the batter to a bowl and incorporate the chopped Onion, grated Coconut, Curry Leaves, Drumstick leaves, Asafetida, and Salt to taste. Mix thoroughly.

Preheat a Dosa Tawa over medium heat and lightly oil it. Pour a large ladleful of batter onto the tawa and spread it evenly. Drizzle Gingelly Oil around the edges of the Adai. Flip it and cook the other side as well.

Serve hot with Aviyal, Butter, and Jaggery, or any other South Indian Chutneys.