Pottukadalai Chutney

Ingrediants:

1/2 cup Fresh grated coconut

1/4 cup Split roasted gram/pottukadalai

2 nos Green chili (small)

Salt to taste

1 tsp Oil

1/2 tsp Mustard seeds

4 Dry red chili

Few curry leaves  

 

1.Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste.
2.Transfer it to a bowl and adjust the thickness by adding water.
3.Heat oil in a pan and splutter mustard, dry red chili and curry leaves.
4.Add this tempering to the chutney and mix.
Serve with dosa or idiles.

Coconut Chutney

Ingredients

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon coconut oil

 
Method
1. Put the coconut, green chillies, ginger and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Serve with idilly and dosa.

Tomato Onion Chutney

Ingredients:

2 chopped tomatoes
1 onions chopped
4 dry red chillies
1 tablespoon oil

2 curry leaves

Coriander leaves

Salt to taste

Method

1.Heat oil in a pan; add all the ingredients together and sauté until soft and tender. Sauté until the tomatoes are soft and almost all the water has evaporated.
2.Allow the mixture to cool and grind.Donot grind to a smooth paste.Its should be halfily crushed 3.Garnish with coriander leaves.