Coriander & Mint Leaves Chutney

Recipe video - click here 

Ingredients

Coriander leaves : 1/2 cup 

Mint Leaves        : 1/2 cup
Grated coconut    : 1 cup
Fried gram           : 1 tbsp
Green chillies      : 3 nos
Salt

Mustard seeds

Red chilli

Oil

Method

Grind coconut , mint leaves , corainder leaves , salt ,fried gram to a paste by adding little water.

Heat oil in a kadai, put mustard,urad dal,red chilli and asafotida.
Pour this tempering over the chutney , mix well and serve.

Enjoy...

Paruppu Thogayal

Paruppu Thogayal 

Ingredients 

Toor dal         ;  1/2 cup
Red chillies     : 3
Whole pepper corns  : 3 
Grated coconut    ; 1 tbsp
Asafoetida 
Salt
Oil 

Method 

Fry dal with red chillies and pepper in little oil till golden brown. 
Add asafoetda to it and let it cool.
Grind with salt,grated  coconut to a coarse paste .

Peanut Onion Tomato Chutney - Side dish for Idli / Dosa

Ingredients

Peanuts                 : 1/4 cup
Onion                   : 3 nos
Tomato                 : 3 nos
Red chillies          : 5
Tamarind              : a pinch
Salt
Asafoetida
Oil

Method

Dry roast peanuts in a pan for few minutes on low flame , remove from flame , let it cool and remove the skin off.
Heat 1 tbsp oil in a pan , add chopped onion , chopped tomato , red chillies , tamarind and fry them until the onions turn a medium brown colour.
Switch off the flame , let it cool .
Grind to a paste and serve with dosa / Idli 
Enjoy....

Easy Peanut Chutney without Coconut / நிலக்கடலை சட்னி

Ingredients

Peanuts            : 1/2 cup
Urad dal           : 1 tsp
Chana dal         : 1 tsp
Green chillies   : 5 
Salt

Method

Dry roast the peanuts till crisp.
Roast chana dal,urad dal, green chillies with little oil,
Let them cool. 
Remove the skin of the peanuts.
Grind everything together with required salt smoothly with little water.
Temper with mustrad seeds and curry leaves . ( optional).
Serve with idli or dosa.

Carrot Chutney - Side dish for Idli / Dosa

Ingredients

Carrot       : 2
Onion       : 1 
Red chillies   : 4
Tamarind       : 1/2 tsp
Urad dal         : 1 tbsp
Mustard seeds
Curry leaves
Salt
Oil 

Method

Wash and peel the carrot and grate it using a grater.
Heat 1 tsp oil,fry urad dal,red chillies,tamarind,Chopped onion, till golden brown and transfer it to a plate. 
In the same kadai,fry the grated carrot until raw smell leaves. 
Transfer all the ingredients to a mixie jar and grind along with salt and little water.
Heat 1 tsp oil in a frying pan,add mustard seeds.
When it splutter ,add the curry leaves.
Pour this tempering over the chutney and mix well

Roasted Brinjal Raita / Sutta Kathirikai Thayir Pachadi

Ingredients

Brinjal          : 1 large
Thick curd    : 1/2 cup 
Red Chilly  : 1
Curry leaves
Coriander leaves
Oil
Salt
Mustard seeds

Method

Directly put the brinjal over the gas stove and keep turning it regularly.
Roast it for 10 minutes and let it cool.
Peel the skin and smash it well.
Beat curd well,add the mashed brinjal,salt,coriander leaves to it and mix well.
Heat 1/2 tsp oil in pan,add mustard seeds,curry leaves,broken red chilly and fry.
Add it to the raita and mix everything well.
Serve..

Chinna Vengaya Chutney/Shallots chutney

Ingredients

Small onions          : 1 cup
Garlic pods            : 3
Red chilly              : 7
Tamarind              : 1 pinch
Salt
Oil

Method

Heat 1 tsp oil in a kadai,add red chillies,onions,garlic pods,tamarind and fry till raw smell goes off.
Remove from fire and let it cool.
Grind the mixture with salt to a smooth paste.
Serve with hot and crispy dosa..

Simple Coriander Chutney

Ingredients 

Coriander leaves      : 1 cup 
Grated coconut        : 2 tbsps
Fried gram               : 1 tsp 
Green chillies           : 3 nos
Lemon juice            : 1 tsp
Salt

Method 

Grind all the ingredients together into a fine paste. 
Serve with idly or with dosa.. 

Dangar Pachadi / Urad dal Raita

Ingredients

Urad dal      : 1/4 cup
Thick curd    : 1 cup
Musard seeds
Red chilly   : 1
Oil
Salt
Asafoetida

Method

Dry roast urad dal till golden brown.
Let it cool and grind to a fine powder.
Beat curd well and add urad dal powder and mix.
Add salt to it and blend thoroughly..
Heat oil in pan ,add mustard seeds, broken red chilly, curry leaves and asafoetida.
Add the seasoning to the curd mixture and mix well.
Serve with Tamarind Poha/ Puli aval...
Puli Aval /Tamarind Poha recipe HERE...

Coriander chutney in 2 minutes

Yesterday for dinner i was too lazy to do chapathis. So i thought of making dosas.. for side dish i have a bunch of coriander leaves in my fridge..i prepared this chutney in no time and really it was awesome.. perfect match for dosa i think.. 

Ingredients

Coriander leaves   : 2 cups
Idly milagai podi   : 3 tbsps
Tamarind paste     : 1/4 tsp

Method

Wash coriander leaves thoroughly and allow the water to drain.
Grind coriander leaves, idly milagai podi and tamarind paste to a paste by adding little water.
If necessary add little salt.
Serve with dosa or idly.

Pumpkin Skin Thogayal / Chutney

Sending this to nithu's Best out of Waste

Ingredients

Fresh & tender pumpkin( yellow) skin : 1 cup
Grated coconut                      : 1/2 cup
Red chilly                              : 4
Tamarind                               1/3 of the lemon size
Urad dal                                : 1 tbsp
Channa dal                            : 1 tsp
Salt
Oil

Method

Heat 2 tsp of oil fry channa dal and  urad dal .
Fry till they golden brown.
Then add tamarind and red chilly and saute for 2 mins and keep aside.
Again heat 2 tsp of oil and fry pumpkin peels with salt till the raw smell goes.
Grind sauted pumpkin and dal mixture with grated coconut. ( if necessary add less water to grind)
Serve with hot rice or idly or dosa..

Seasame chutney

 

Sending this to " Cooking with seeds" by sourashtrakitchen

Ingredients

Seasame      - 2 tbsp
Coriander seeds   - 1 tbsp
Red chillies          - 3
Salt

Method

Dry fry the seasame,red chilly and coriander separately.
Add salt and grind to  a smooth paste.
Serve with idly or dosa.

Green Chutney

Ingredients

Coriander leaves        - 1 cup
Green chilly                - 2
Tamarind                   - small piece
Salt
Oil
Mustard
Asafotida
Curry leaves

Method

Grind washed coriander leaves, green chillies, tamarind and salt to a fine paste with using little water.
Heat oil in a kadai, put mustard,curry leaves and asafotida.
Pour this tempering over the chutney , mix well and serve.

Coconut Chutney

Ingredients

Coconut       - 1 cup
Fried gram dal -1/4 cup
Green chilly     - 3
Mustard
Oil
Curry leaves
Salt
Asafotida

Method

Put coconut, dal, green chilly and salt in a blender with little water and grind to make a smooth paste.
Heat oil in a kadai, add mustard , curry leaves and asafotida.
Pour this tempering over the chutney,mix well and serve with idly or dosa.

Dal Chutney

Ingredients

Urad dal     - 1 cup
Chana dal   - tsp
Onion          - 1
Tomato        - 2
Red chillies  - 5
Salt
Oil
Asafotida

Curry leaves

Mustard

Method

Heat oil in a pan .
Add urad dal, chana dal, red chillies, onion , tomatoes and salt.
Grind these ingredients.

Add water while grinding.

Take a pan ,put 1 tsp oil, mustard, curry leaves and asafotida.

When mustard starts spluttering, pour this to the chutney .
Mix well and serve with dosa or idly.

Sending this to veggieplatter's Delicious dals event

Yellow Pumpkin Chutney

Ingredients

Yellow pumpkin      - 1 cup( inner portion)

Red chillies             - 3

Urad dal                - 1 tbsp

Tamarind               -  a small piece

Salt

Asafotida

Oil

Mustard

Method

Take 1 tsp oil put pumpkin seperately and cook till done.

Again in 1 tsp oil fry urad dal, red chillies, asafotida and tamarind.

Grind with salt and cooked pumpkin.

Season with mustard.

Have with rice or dosas.

Enjoy..

Tomato Chutney

Ingredients:

* Tomato - 6
* Onion - 2
* Red chilly - 4
* Salt - to taste
* Asafotida
* Mustard
* Curry leaves
* Oil


Method :

* Grind tomato,onion,red chilly with salt. Heat oil in a pan ,temper mustard seeds and curry leaves then asafotida. Transfer the ground mixture into the pan and stir well until the oil separates. It has a shelf life for 3 to 4 days and goes well with idly or dosa..

Peanut Chutney

It is a very simple chutney with less ingredients and very good side dish for idly or dosa.. This recipe also i learned from my sister..

Ingredients

* Peanut - 1 cup
* Green chilly - 3 or 4
* Tamarind - less than lemon size
* Salt - to taste
* Asafotida - 1/4 tsp
* Oil
* mustard
* Curry leaves

Method :

* Roast the peants and green chillies .Cool it and Grind with tamarind, salt. Season with mustard , curry leaves and asafotida..