Mint Chutney (Pudina Chutney)

Ingredients:

• Fresh Mint leaves - 2 cups
• Onion - 1 small
• Green chilies - 4
• Tamarind - 1/2 inch piece
• Grated coconut - 1/2 cup
• Urad dal - 2 tbs
• Salt to taste
• Oil for roasting

Cooking Procedure:

• Roast urad dal, onion, chilies, tamarind and mint leaves until you get a nice aroma.
• Cool for 2 mins and grind together with grated coconut, salt and enough water.
• Serve with steaming idlis and dosas.

Tomato Coconut Chutney

Ingredients:

• Ripe Tomato - 2 medium size
• Shredded Coconut - 3/4 Cup
• Red Chilies - 5
• Tamarind - 1 small strip
• Salt to taste
• Oil for sauteing

Cooking Procedure:

• Saute tomatoes in a little bit of oil for 2 minutes
• Add red chilies and tamarind
• Add shredded coconut and saute for a minute.
• Add salt and grind to form a coarse paste
• Server with Idli or Dosa

Cissus Chutney (Pirandai Thuvaiyal)

Ingredients:

• Cissus / Pirandai - 1 Cup
• Black gram dal (Urad Dal) - 1 tablespoon
• Curry leaves - few
• Red chilies - 4
• Tamarind - 1 small strip
• Salt to taste
• Oil - 1 tablespoon

Cooking Procedure:

• Choose tender cissus stems. Wash them thoroughly
• Remove all the hard veins from cissus retaining the fleshy part and cut into cubes.
• Saute cissus cubes in oil on medium flame for a good 3 minutes
• Add urad dal and red chilies
• Follow with curry leaves and tamarind
• Cool thoroughly
• Grind with salt and water to a coarse paste
• Serve with steaming hot rice.

Drumstick Leaf Chutney (Murungai Thuvaiyal)

Ingredients:

• Drumstick leaves - 3/4 Cup
• Red chilies - 3
• Roasted Gram dal - 1/4 Cup
• Tamarind - 1 small strip
• Garlic - 1 clove
• Salt to taste
• Oil - 2 teaspoon

Cooking Procedure:

• Saute drumstick leaves in oil.
• Add garlic, tamarind and red chilies.
• Allow to cool for few minutes.
• Grind together with roasted gram dal.
• Eat with hot rice and little bit of sesame oil.

Curry Leaf Chutney (Karuvepilai Chutney)

Ingredients:

• Curry leaves - 1 Cup
• Coriander Seeds - 1 teaspoon
• Channa Dal - 1 tablespoon
• Red Chilies - 5
• Garlic - 3 cloves
• Tamarind - 1 small strip
• Salt to taste
• Dark Sesame Oil - 2 teaspoon

Cooking Procedure:

• Saute curry leaves in sesame oil for a few minutes.
• Add coriander seeds and channa dal and saute for a few more minutes.
• Add garlic, tamarind and red chilies and turn off the stove.
• Add salt and grind it to coarse paste with water.
• Server with hot rice, idli and dosa

Carrot Chutney (Carrot Thuvaiyal)

Ingredients:

• Shredded Carrots - 1 Cup
• Channa Dal - 1/4 Cup
• Urad dal - 1 tablespoon
• Red Chilies - 4
• Curry leaves - few
• Salt to taste
• Oil - 2 teaspoon

Cooking Procedure:

• Saute channa dal and urad dal in oil for a minute.
• Add shredded carrots and saute on low flame for 5 minutes.
• Add red chilies and curry leaves and turn off the stove.
• After 5 minutes grind everything together with salt and water to form a thick coarse paste.
• Serve with rice, dosai or chapathi.

Horse Gram Chutney (Kollu Thuvaiyal)

This is a wonderful chutney for weight loss.

Ingredients:

• Horse Gram - 1/2 Cup
• Garlic - 3 cloves
• Red Chilies - 3
• Curry leaves - 1/2 cup
• Tamarind - 1 small strip
• Salt to taste

Cooking Procedure:

• Saute horse gram in a pan until you get a nice aroma.
• Let it cool for 5 minutes.
• Grind together with the other ingredients adding a little bit of water.
• Serve with steaming hot rice.

Tomato - Onion Chutney

Ingredients:

• Onions - 2
• Tomato - 3
• Garlic - 2-3 Pods
• Red Chilies - 6-8 nos
• Tamarind- little piece
• Coriander leaves - few
• Salt - to taste
  

Cooking Procedure:

• Cut the onion and tomatoes into small pieces.
• Heat oil in a pan.
• Add the garlic pods followed by the onions and fry for a while.
• Add tomato and coriander leaves and fry further.
• Finally add red chilies and tamarind.
• Remove from heat and leave it for a few minutes.
• Grind into a coarse paste after adding enough salt to taste.
• Season with mustard seeds and curry leaves if required.

Mint-Corainder-Curry Leaves Chutney - Kadhamba Chutney (Mixed leaves chutney)

Ingredients:

• Mint leaves - 1 Bunch
• Coriander leaves - 1 Bunch
• Curry leaves - 1 Bunch
• Ginger - 1 inch piece
• Red chilies - 6 to 8
• Urad dal - 2 tbs
• Grated coconut - 3 tbs
• Tamarind - 1 small ball
• Oil - 3 tbs
• Mustered seeds - 1 tsp
• Cumin seeds - 1 tsp
• Salt to taste
  

Cooking Procedure:

• Wash and drain each kind of leaves separately.
• Soak the tamarind.
• Heat two table-spoons of oil in a pan.
• Add red chilies and urad dal.
• Fry for few seconds and keep them separately.
• Add the mint leaves, curry leaves( keep few leaves for seasoning.) and ginger to the pan.
• Fry for three minutes and allow it to cool.
• Mix all the fried items, fresh coriander leaves, grated coconut and tamarind in a blender and add salt.
• Grind the ‘blender contents’ coarsely with little water and season it with mustard seeds, cumin seeds and curry leaves.
• Serve the dish with cutlet, dosa, idli or even with any rice dish.

Coriander Chutney (Dhania Chutney/ Kothumalli Chutney)

Ingredients:

• Fresh Coriander leaves - 3 cups
• Onion - 1 small
• Green chilies - 4
• Tamarind - 1/2 inch piece
• Grated coconut - 1/2 cup
• Urad dal - 2 tbs
• Salt to taste
• Oil for roasting

Cooking Procedure:

• Roast urad dal, onion, chilies, tamarind and coriander leaves until you get a nice aroma.
• Cool for 2 mins and grind together with grated coconut, salt and enough water.
• Serve with steaming idlis and dosas.

Onion Chutney - II

Ingredients:

• Onions - 2 medium size
• Grated coconut - 1/2 cup
• Urad dal - 2 tbs
• Red chilies - 5
• Tamarind - 1/2 inch piece
• Salt to taste
• Curry leaves - few
• Oil for roasting

Cooking Procedure:

• Roast urad dal, red chilis, curry leaves, tamarind and onion.
• Grind together with grated coconut, salt and enough water.
• Serve with steaming idlis and dosas.

Onion Chutney - I

Ingredients:

• Onions - 3 medium size
• Green chilies - 4
• Ginger - 1/4 inch piece
• Tamarind - 1/2 inch piece
• Salt to taste
• Cumin seeds - 1 tsp
• Curry leaves - few
• Red chili -1
• Oil for seasoning

Cooking Procedure:

• Grind onion, green chili, ginger and tamarind with salt without adding any water.
• Heat oil in a pan and season cumin seeds, curry leaves and red chili.
• Add the ground chutney and saute for a few minutes.
• Serve with steaming idlis and dosas.

Tomato Chutney

Ingredients:

• Tomato - 6 ripe, medium size
• Red chilies - 4
• Red chili powder - 1/2 tsp
• Salt to taste
• Mustard seeds - 1 tsp
• Urad Dal - 1 tsp
• Hing - 1/4 tsp
• Curry leaves - few
• Oil for seasoning

Cooking Procedure:

• Cut tomatoes into small cubes.
• Heat oil in a pan and season mustard seeds and urad dal.
• Add curry leaves and chilies.
• Fry for a minute. Add the cubed tomatoes, salt and red chili powder.
• Saute for 2 mins until the tomatoes become tender and smushy.
• Add a 1 1/2 cups of water and simmer for 10 minutes.
• Serve hot with idli or dosas.

Gooseberry Thokku (Nellikai Thokku)

Ingredients:

• Gooseberries – 2 Cups
• Sesame Oil – ½ Cup
• Chili Powder – 2 tbs
• Fenugreek seeds – 1 tsp
• Asafetida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Turmeric Powder – 1 tsp
• Salt to taste
  

Cooking Procedure:

• Wash the gooseberries.
• Heat water in a pot and when water begins to boil add the gooseberries.
• Boil for 5 minutes.
• Switch off heat and keep the pot covered for 10 mins.
• Drain the liquid and deseed the gooseberries and air dry.
• Add it to a blender and grate it.
• Lightly toast fenugreek seeds and powder it.
• Heat sesame oil in a heavy bottomed pan.
• Season mustard seeds; add hing and fenugreek powder followed by grated gooseberries.
• Add turmeric powder, chili powder and salt to taste.
• Simmer and cook on low heat until the thokku starts to leave the sides of the pan and oil starts to separate.
• This can be stored in the refrigerator for 15 days and used like a pickle.

Ginger Thokku (Ingi Thokku)

Ingredients:

• Grated Ginger – 1 Cup
• Green chilies – ¼ cup
• Sesame Oil – ½ Cup
• Brown sugar – 2 tsp
• Chili Powder – 2 tbs
• Fenugreek seeds – 1 tsp
• Asafetida powder (Hing) – 1/4 tsp
• Mustard seeds – 1 tsp
• Tamarind – lime size ball

Cooking Procedure:

• Wash, air dry, peel and grate the ginger.
• Grind the ginger together with green chilies and tamarind.
• Lightly toast fenugreek seeds and powder it.
• Heat sesame oil in a heavy bottomed pan.
• Season mustard seeds; add hing and fenugreek powder followed by the ginger paste.
• Add turmeric powder, chili powder and salt to taste.
• Simmer and cook on low hear until the thokku starts to leave the sides of the pan and oil starts to separate.
• Add light brown sugar and roast for a few more minutes.
• This can be served as a condiment and taste fantastic when served with steaming hot rice.
• This thokku is used to improve digestion and increase the appetite.