Green Chutney

Ingredients:

2 cups Coriander leaves, washed

3 Green chilly

1/2 tsp Cumin seeds

A Pinch of Asafoetida

1/2 tsp Coriander Powder

Salt and lemon juice to taste

Preparation:

1. Grind coriander leaves, green chilly, cumin seed, coriander powder, asafoetida and salt with little water to a smooth paste.

2. Transfer the paste to a bowl.

3. Add lemon juice just before serving.

Note:

1. Adding lemon juice just before serving gives a fresh green colour.

2. Green chutney can be used in preparing chaat.

Peerkangai Thuvayal/ Peerkangai Thoal Thuvayal

Peerkangai Thuvayal is made from the skin of peerkangai (ridge gourd).It is easy to make and tasty...I usually make this thuvayal whenever I'm making ridge gourd curry.

Ingredients:

1 cup skin of peerkangai(ridge gourd)

2 Green chilly

3 tsp Urad Dal

2 tsp grated coconut

2 Garlic Pods

2 tsp Oil

A small piece of Tamarind (more or less according to the taste)

Salt

Preparation:

1. Dry roast urad dal on low flame till it becomes golden brown.

2. Heat oil in a kadai/ Pan; add ridge gourd skin and saute for 5-7 minutes or till the raw smell goes.

3. Allow it to cool.

4. Grind together urad dal, ridge gourd skin, tamarind, grated coconut, salt, garlic cloves to a fine paste by sprinkling little water.

Coconut Chutney using Tamarind

Ingredients:

1/2 cup grated coconut

3 Red chilly

4 tsp Fried gram dal (Pottu Kadalai)

1/4 tsp Mustard

1/2 tsp Urad dal

1/2 tsp Oil

A small bit of tamarind

Few curry leaves

Water

Salt

Preparation:

1. Dry roast red chilly and keep it aside.

2. In a mixer, grind coconut, red chilly, fried gram dal, tamarind to a fine paste by adding little water.

3. Heat oil in a pan, add urad dal, mustard and curry leaves.

4. Once the mustard starts to splutter add this coconut chutney.

Pudhina thuvayal

Ingredients:
1 cup Mint leaves
A small piece of Tamarind
2 tsp grated coconut
2 tsp Urad Dal
2 Green Chilly
1 Garlic cloves
1 tsp Oil
Salt

Preparation:
1. Heat ½ tsp of oil in a pan, saute urad dal on low flame till it becomes light brown color.
2. Remove and keep it aside.
3. Heat the remaining oil, add garlic and saute for few seconds.
4. Then add mint leaves and saute for few seconds. Remove from the fire and allow it to cool.
5. Grind mint leaves, grated coconut, tamarind, green chilly, salt to paste by adding little water.

Pudhina Chutney/ Mint Chutney

Ingredients:
1 bunch Mint (Pudhina)
2 Red Chilly
3 tsp Urad Dal
A small piece of tamarind
2 Garlic cloves
¼ tsp finely chopped ginger
¼ tsp Mustard
Few Curry leaves
1 tsp Oil
Salt

Preparation:
1. Wash & chop the mint leaves.
2. Dry urad dal, red chilly and keep it aside.
3. Heat oil in the same pan; add ginger, garlic cloves, mint leaves and saute for few seconds.
4. Allow it to cool.
5. In the mixer grind urad dal, red chilly, ginger, garlic cloves, mint leaves, tamarind and grind it to a fine paste by adding little water.
6. Heat a ½ tsp of oil, add mustard, curry leaves and allow it to splutter.
7. Add this to the ground paste and serve with idly /dosa.

Ellu Thuvayal (Sesame Seed Chutney)

Thuvayals are like a thicker version of chutneys. Ellu thuvayal is very good combination for idly/dosa.
Ingredients:
50g Ellu(Sesame Seed)
6 Red Chilly
5 Garlic cloves
Tamarind (half lemon size)
Salt

Preparation:
1. Soak Ellu in water for 5-10 minutes.
2. Wash and drain the water completely and keep it aside.
3. Dry roast red chilly and keep it aside.
4. In a mixer grind red chilly to a coarse powder.
5. Then add ellu, tamarind, garlic, salt and grind it to a paste by sprinkling little water if necessary.
6. Serve with idli/dosa/rice.

Sweet Chutney

Ingredients:
60-70g Tamarind
50g Dates
50g Jaggery, powdered
½ tsp roasted cumin powder
¼ tsp Garam masala
½ tsp Chilly Powder (more or less according to taste)
2 cups of water
Salt according to taste

Preparation:
1. Wash and soak tamarind in 1 cup of water.
2. Boil tamarind along with water 5-7 minutes
3. Allow it to cool, strain and collect the pulp.
4. In another vessel cook dates along with chilly powder, garam masala, salt and 1 cup water.
5. Cook for 10 minutes.Allow it to cool and blend it to a smooth paste.
6. Mix tamarind pulp, dates paste, jaggery and cook till the chutney becomes thick.
7. Sprinkle roasted cumin powder and mix well.
8. Serve with snacks like Samosas/ Pakoras.

Note:
1. You can store the chutney for a week in the refrigerator.
2. This chutney can be relished with variety of snacks like in dahi vada ,Bhel puri, Dahi puri etc…

Coriander Chutney

Ingredients:
1/2 cup Coriander leaves
1/4 cup freshly grated coconut
2-3 Green chilly
2 Garlic cloves
¼-½ tsp Tamarind paste
½ tsp oil
¼ tsp Mustard
¼ Urud Dal
Water
Few Curry leaves

Preparation:
1. Grind green chilly, coconut, coriander leaves, tamarind, garlic together to a smooth paste by adding little water and salt.
2. Heat oil in a pan, add mustard, urud dal and curry leaves.
3. Once the mustard start splutter, add this mixture to the chutney and mix well.
4. Serve with idly/dosa.

Verkadalai Chutney (Peanut Chutney)

Ingredients:
50g Peanuts, without skin
3-4 Red chilly
1 tsp Cumin seed
1 tsp Coriander seed
1/2 tsp mustard seeds
1/2 tsp Urud dal
1 tsp oil
Few curry leaves
Salt
Water

Preparation:
1. Dry roast the peanut, cumin, coriander seed and red chilly on low flame and allow it to cool.
2. Grind the roasted peanut, red chilly, cumin, coriander to fine paste with little water and transfer it to bowl.
3. Heat oil in a pan,add mustard,urud dal,curry leaves and allow it to splutter.
4. Pour this over the chutney and serve idly/ Dosa.

Tomato Chutney

Ingredients:
8-10 Small Onions
2 Tomatoes, cut it into small pieces
2 Red chilly
A small piece of ginger

Preparation:
1. Dry roast red chilly on low flame and keep it aside.
2. Heat oil in the same pan, add onion, ginger and saute till the onion light brown color.
3. Add tomatoes and saute till the tomatoes becomes soft.
4. Allow it to cool and grind it to a fine paste.
5. Serve with idly/Dosa.

Thakkali Thokku

Ingredients:
3 Onions, finely chopped
4 Tomatoes, finely chopped
1 tsp Sambar powder
1 tsp Chilly powder
1 tsp Mustard
1/2 tsp Urud dal
Few Curry leaves
2 tsp oil

Preparation:
1. Heat oil in a pan,add mustard and urud dal.
2.Once the mustard start splutter add onion and curry leaves and saute till the onion becomes golden brown.
3. Add tomatoes and saute for a minute.
4. Add salt, sambar powder, chilly powder and mix well.
5. Cover and cook it on low flame till it is done.
6. Serve with idli/ dosa/ Chapati.

Thengai Chutney (Coconut Chutney)

Ingredients:
1/2 Cup grated coconut
2-3 Green chilly
3-4 tsp Fried gram dal (pottu kadalai)
1/4 tsp mustard
1/4 tsp urud dal
Few Curry leaves
Water
Salt
Oil

Preparation:
1. In mixer grind coconut, green chilly, fried gram dal with little water to a fine paste.
2. Heat oil in a small pan, add urud dal, mustard and curry leaves.
3. Once the mustard start splutter, add this coconut chutney and mix well.