coconut curry leaves chutney

Ingredients

1/2 cup Coconut grated
A spring of curry leaves
2 tbsp roasted channa dhal
1 green chilli
1 garlic pod
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp urad dal
curry leaves
pinch of hing
oil for seasoning

Method

1.In a mixer jar add coconut,curry leaves, roased channa dal,green chilli and garlic. Grind smooth paste with required water.
2. Heat oil in kadai put some mustard,urad dal,jeera,hing and curry leaves. Transfer tadka to grounded chutney. Serve with idly or dosa.

Onion chutney v3

Another verion of my onion chutney. We can show variations by changing and adding additional ingredinets. This onion chutney is similar to hotel style red chutney. Add carrots is additional touch for taste and color.Hope you all like it

Ingredients                                                                                                             

1 Big onion chopped
1 Big tomato chopped
1 Tsp Urad dal
1 Tsp channa dal
1/2 carrot diced
Small tamarind
3 Red chilli
2 Tbsp coconut
1 Tsp oil + 1 Tbsp for serving
Salt for taste

Method

1.Heat 1 Tsp of oil and add urad dal,channa dal,red chilli,onion and tomato. Saute well until onion becomes translucent.
2.Add diced carrot and coconut. Saute well for 2-3 mins. Switch off the flame.
3.Allow it to cool and transfer to mixer jar. Add small piece of tamarind and salt. Blend finely.
4. Add a Tbsp of oil on top of chutney and serve with hot idly or dosa. hmmmm yummy yummy tasty tasty chutney.

Peanut chutney v1 | Verkadalai chutney

Ingredients

Peanuts           1/2 cup
Green chilli     2
Tamarind         small ball
Garlic              2 pods
Oil                   1 Tsp
Mustard seeds  1/4 tsp
Salt                  For taste
Curry leaves     few

Hint Procedure

Roast peanut-fine powder-green chilli-tamarind water-1 garlic-season with oil,mustard seeds and dinched garlic

Detailed Procedure

1.Roast the peanut and grind into fine powder in a mixer.
2.Extract tamarind water by adding 2 Tbsp of water
2.Add green chilli,1 garlic pod and tamarind water along with salt to the same mixer.
4.Grind into fine paste all together.Add additional water as needed.
5.In a pan heat oil and add mustard seeds,curry leaves and one dinched garlic pod. Transfer to the chutney boil and serve with dosa or Idly.

Coconut garlic chutney|With red chilli

Ingredients

Coconut	½  cup cubed
Red chilli	2
Garlic	2 pods
Roasted dal|Udatha kadalai	2 Tsp
salt
Water	As required

Tempering

Oil	1 Tsp
Mustard seedes	½ Tsp
Urad dal	½ Tsp
Curry leaves	Few
Asafoetida	Pinch

Method

1.In a mixer grinder add all the ingredients mentioned above in first table and make a fine grind with required water

3.In a kadai heat 1 Tsp of oil and temper all the ingredients mentioned above in temper table.

Green chutney(Hotel style)

This was lying in my draft was long days. Since busy wit my kid i have no time time to post any recipes. This fata-fat chutney i saw somewhere in book and thought of doing for one saturday morning.In our family we makes ven pongal on every saturday to do pooja for lord venkatesh. In chennai there is a well famous hotel named "WELCOME" and  famous for its "WELCOME SAMBHAR". We go and buy sambhar alone and enjoy with pongal. Try this hotel style chutney and enjoy with your family. 

Ingredients

Coconut	½ cup
Coriander leaves	½ bunch
Green chilli	2 medium
Tamaind	Small piece
salt

Tempering

Oil	1 Tsp
Mustard seedes	½ Tsp
Urad dal	½ Tsp
Curry leaves	Few
Asafoetida	Pinch

Method

1.Wash the chop the coriander leaves

2.Dice the coconut into cubes or grate.In a mixer grinder add all the ingredients mentioned above in first table and make a fine grind with required water

 

3.In a kadai heat 1 Tsp of oil and temper all the ingredients mentioned above in temper table.

4.Add the tempering into the chutney and check for salt. Serve with Idly dosa and even goes well with pongal :)

Notes

1.It should me little bit watery. Adjust water level.