Coconut Chutney- easy method

This is one of the most ubiquitous side dishes, in all of south India. Idli, dosa, Mysore bonda or vada, any savoury snack is generally accompanied by coconut chutney.

Ingredients:

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Seasoning:

1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Method:

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

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.

Refrigerate and use as required.

Another Method:

Ingredients:

Shredded Coconut – 3 cups
Channa Daal – 1/2 cup
Ginger – 2″ pc
Green Chillies – to taste (slit)
Cilantro/Coriander Leaves – small bunch
Curry Leaves – 1 sprig
Oil – 1 tbsp
Asafoetida – pinch
Mustard Seeds – 1/2 tsp
Dry Red Cillies – 1-2
Urad Daal – 2 tsp
Salt – to taste
Tamarind – to taste

Method:

1. On medium heat, dry roast the Channa Daal till it changes color and gives out a wonderful aroma.

2. Transfer the Daal into a bowl with a little water. Allow it to soak.

3. Next dry roast the Coconut on medium heat, till it changes color and gives out a wonderful smell.

4. Once done, transfer into a blender.

5. Next to roast is the Ginger and the Green Chillies.

6. Cook for a few minutes, till they start caramelize. transfer to the blender once done.

7. After that, toss the Cilantro (leaves plus the stems) and it cook till they wilt.

8. Transfer into the blender.

9. Drain the Channa Daal and add into the blender.

10. Add Salt and Tamarind to taste.

11. Blend to desired consistency by adding Water.

12. Pour into a serving bowl.

13. In a small skillet, on medium heat, heat the Oil.

14. Once hot, add in Mustard Seeds and allow them to splutter.

15. Add in Asafoetida and Dry Red Chillies. Cook for 10 seconds.

16. Add in Urad Daal and cook till they change to a light golden color.

17. After that add in Curry Leaves, mix and turn off the stove.

18. Pour the seasoning over the chutney.

19. Serve with Dosas,Mysore Bonda, Idli or Vadas.

Peanut Chutney-Groundnut Chutney Recipes-How to prepare Peanut/Groundnut Chutney

If you like peanuts, then you will love this chutney. This is prepared from roasted peanuts and is a perfect side dish for idli, Samosa, dosa and all varieties of upma.

Ingredients needed

Peanuts - 3/4 cup
Grated coconut -1/4 cup
Red chillies - 2-3
Tamarind - little
Salt as required

For the seasoning

Oil - 2 tsp
Mustard - 3/4 tsp
Urad dal - 1/2 tsp
Curry leaves - little

Preparation 

Roast the peanuts and remove its skin to some extent. If you are using roasted peanut, then you can skip this step.

Method 

Grind peanuts, coconut, red chillies, tamarind and salt with little water first.Then add more water and grind it to a slightly smooth paste.

Heat oil, add mustard seeds, when mustard splutters, add urad dal and curry leaves and pour it over the chutney.

Serve as a side dish for Idli, Samosa, dosa or upma.

Another method 

Ingredients needed 

Roasted Peanuts -1 cup
Red chillies -2-3
Garlic clove -1
Tamarind - little
Salt as required

For the seasoning 

Oil -2 tsp
Mustard -3/4 tsp
Curry leaves -little

Method

Grind all the above ingredients together with water.

Season with mustard and curry leaves. Check  for salt.

Enjoy with idly, Samosa, dosa or upma.

Gongura Chutney ( pickle ) / Chutney with Sorrel Leaves

Gongura Chutney ( pickle ) / Chutney with Sorrel Leaves

Ingredients:

Gongura/Sorrel Leaves:2 Bunches, finely chopped ( discard Stems )

Tamarind Juice: 1 Cup

Red chilli powder: 2 tbsp

Salt: as required ( appro. 100gm )

Bengal Gram: 2 tbsp

Turmeric: 1/2 tbsp

Mustard seeds: 2 tbsp

Red chilli: 4 - 6

Oil: 3 tbsp

Method:

Take a pan add  2 tbsp of Oil, let it heat.

Now add Gongura/sorrel leavesand fry them.

Combine this Gongura/sorrel leaves with salt, red chilli powder and Grind them.

Now take a pan add 1 tbsp oil, let it heat.

Add red chilli, Bengal gram, Mustard seeds, Tamarind Juice, Turmeric powder and allow them to cook for 15 minutes.

Now combine this with grind-ed Gongura/ sorrel leaves.

This can be stored in jar.

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Onion Raita/Onion Tomato Raita

Onion Raita/Onion Tomato Raita

Tomato onion raita is deliciously made with curd, tomato and onions seasoned with a tempering of mustard and cumin seeds, fresh curry leaves and spiced with some green chilies.

Ingredients:

Onions: 2 big ( Chopped )

Curd: 1/2 Ltr

Green Chilli: 4 ( chopped )

Tomato: 1 ( chopped )

Coriander leaves: 1/2 Cup ( chopped )

Cummins: 1/4 tbsp ( powdered )

Mustard seeds: 1/4 tbsp

Curry leaves: as required

Salt: to taste

Method:

Combine Curd, Salt, Coriander leaves, Tomatoes, Onions, Green chillis and marinate for at least 30 minutes.

After 30 minutes Combine remaining ingredients ( i.e, Cummins, Mustard seeds and Curry leaves)  and Chill it until it is served.

It tastes yummy with Rice varieties, Pulaos, Biryani's...

Note:

If your curd tastes sour add 1 tsp sugar and beat it nicely.It will reduce the sourness.

If you want to prepare the raita ahead,do all the chopping work and keep them ready and mix it just before serving.This way the raita would not become watery.You can even sprinkle some salt on the onions and leave it for some time,remove the extra water by squeezing and add then mix with curd and can be refrigerated until its use,this way the raita will not become watery.

You can add chopped cucumber in the recipe along with onions and tomatoes.

Replace coriander leaves with mint leaves for a refreshing taste.

For a south Indian version add a handful of grated coconut in the recipe.

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Cabbage Chutney/ Cabbage Pachadi/Pattagobi (Muttai kose)

Cabbage Chutney/ Cabbage Pachadi

It tastes yummy with Rice, Dosa and Idli. Do try it and you will not regret it. Today we will learn how to make cabbage chutney for Rice, Idli, Dosa following this easy recipe.

Ingredients:

Cabbage : 1/4 Kg

Oil: 2 tbsp

Red chillis: 10

Cummins: 1/2 tbsp

Tamarind: as required

Coriander seeds: 1/2 tbsp

Urad dal: 1/2 tbsp

Mustard seeds: 1/4 tbsp

Fenugreek seeds: 1/4 tbsp

Salt: to taste

Turmeric: 1/4 tbsp

Method:

Take a pan, add 1/4 tbsp oil. Let it heat and add red chillis. Fry them and keep aside.

In the same pan add 1 tbsp oil, let it heat.

Add Cabbage, tamarind, turmeric, little water and allow it to cook until Cabbage is cooked, If it contains water filter them. Allow Cabbage to cool.

Now, make paste of Red chillis,Cummins and salt. Mix this with already cooked Cabbage and Tamarind. again make a paste.

Now, in another pan, add remaining oil, let it heat. Now, add Coriander seeds, Fenugreek seeds, Mustard seeds and Urad dal. Fry them and mix this with Paste.

Cabbage Chutney is ready.

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Tomato Perugu pachadi/Tomato Curd Chutney

Tomato Perugu pachadi/Tomato Curd Chutney

Luscious ripe tart tomatoes, fresh low fat curds and hints of green chillis and coriander leaves define this tart, healthy and delicious chutney. It has a mingling of flavors with the right balance of sweet, sour and spicy notes. Goes good with both rice and chapatis

Ingredients:

Tomatoes: 2 big ( chopped )

Curd: 1cup

Onions: 1 ( chopped  )

Turmeric: a pinch

Green chilli: 2 ( chopped )

Cummins: 1/4 tbsp

Mustard seeds: 1/4 tbsp

Coriander leaves: 1/2 tbsp ( chopped )

Oil: 1/2 tbsp

Curry leaves: as required

Salt: to taste

Method:

Add Curd, Salt, Turmeric and keep aside.

Take a pan, add oil. Let it heat, now add Cummins, Mustard seeds, Green chilli, Curry leaves and fry for 2 minutes.

Now, add Tomatoes, allow it to cook.

When tomatoes are cooked, add Coriander leaves and turn off flame. When it become cool, add Mixed Curd and Chopped Onions.

Tomato Curd Chutney is ready.

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Mint - Coriander Chutney

Mint - Coriander Chutney

Mint Coriander Chutney is usually used as a spread for sandwiches. But this can be had with Samosa,Chaat, Aloo chips,Dosa,etc.

Ingrediants:

Coriander Leaves: 1 cup chopped

Mint / Pudina Leaves: 1 cup chopped

Dry red chillis: 6 (you add more if you want spicy)

Fenue greek / Menthulu seeds: 1/2 tbsp

Black Gram Lentils/urad dal/uddi papu: 1/2 tbsp

oil: as required

Turmeric: a pinch

Garlic: 1 ( chopped )

Salt: to taste

Method:

Take a pan add oil ( little is enough ) and heat it. Now, add dry red chillis. Fry and keep aside.

In the same pan add oil ( as required ) and heat it. Now add Fenue greek / Menthulu, Black Gram Lentils/urad dal/uddi papu and chopped Garlic. Fry them and keep aside.

Now in the same pan add oil,let it heat. Now add Chopped Coriander leaves and chopped mint/pudina leaves, fry them. Now, add all fried ingredients and a pinch of turmeric and salt. Fry them in low-medium heat, so that they cannot change taste.

When it is done, Grind it.

Mint-Coriander Chutney is ready.

Note:   

Fry red chillis and three ingredients ( fenue greek, black gram lentils, garlic)  separately. So, that they cannot over fry.

Grind them when they become cool.

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