Chennai

Here are two recipes that have natural coolants like tender coconut, curd and watermelon to cool your body and can be dished out in less than 20 minutes. 

ELANEER MORU KUZHAMBU 

Ingredients:

2 tender coconut kernel cubes

100 gm curd 

50 gm coconut oil 

10 gm urad dhal 

1 tsp mustard seeds 

¼ tsp turmeric powder 

1 pinch asafoetida powder

2 spring curry leaves 

Salt to taste 

For masala paste:

2 tbsp toor dhal 

1 no. grated coconut 

1 tsp cumin seed 

5 no. green chilly 

1 no. small slice ginger 

2 tbsp raw rice

Method:

• Beat the curd nicely with whisk and keep aside. 
• Dry roast all above masalas (for masala paste) and make a coarse paste 
• Heat pan add coconut oil, mustard seed, urad dhal , allow to temper then add turmeric powder, asafoetida powder, curry leaves.
• Add the tender coconut kernel cubes and blend along the masala paste and cook till the raw smell disappears.
• Once the mixture is cooked, add beaten fresh curd and make a sticky consistency and finish with tender coconut water and simmer for two minutes.
• Serve hot garnished with coriander leaves.

J Prabhakaran, Jr. Sous Chef, Madras, The Raintree, Anna Salai

WATERMELON AND CHEESE SALAD

Ingredients:

100 gms watermelon diced 

6 pieces Bocconcini cheese 

100 gms spring onion, shredded 

100 gms iceberg lettuce 

For dressing:

20 ml olive oil 

10 ml lemon juice 

1 tsp mustard paste

Salt to taste

1 tsp sugar

1 pinch pepper powder

Method:

• Mix all the items for dressing with a whisk.
• Cut the iceberg lettuce into small cubes.
• Chill the vegetables and cheese in a fridge.
• Toss the dressing and the vegetables in a wooden bowl with a wooden spoon and fork. 
• Serve in a salad bowl along with bread.

Chef Veerarajan, The Tapas Bar, Cathedral Road.

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