தேங்காய் சட்னி
The everyday partner to idli and dosa, finished with a coconut-oil tadka.
Grind the coconut, roasted gram, green chillies, ginger and salt with a little water to a smooth paste.
Heat the coconut oil in a small pan. Add the mustard seeds and, when they pop, the urad dal, red chilli and curry leaves.
When the dal turns golden, pour the tempering over the chutney and mix.
பீன்ஸ் பொரியல்
A simple everyday stir-fry with fresh coconut, tempered in coconut oil.
செக்கு எண்ணெய் ஏன்?
How a wooden press compares with the industrial process behind most supermarket oils.
How grandmothers matched oil to dish, and how to stock your kitchen with all three.
