Ingredients
Onion- 2 large diced
Tomato- 3 large diced
Garlic- 5 cloves
Green chilies- 4
Coconut- 1/4 cup shredded
Salt- as needed
For tempering
Oil- 2 tbsp
Mustard seeds- 1/4 tsp
Split urad dhal- 1 tsp
Curry leaves- few
Asafoetida- a pinch
Method
- In a pan heat oil and saute all the ingredients except coconut until soft and mushy. It may take 7-8 minutes in medium flame.
- When the mixture is cool,transfer into a blender.
- Add salt and coconut and grind into a thick paste.Add water according to desired consistency.
- Do the tempering and add to the chutney.
- Mix well and serve with dosa or Idly.
Ingredients
Garlic clove- 3 cups
Tomato- 1 small chopped
Dried whole red chili- 5
Salt- as needed
Tamarind paste- 1 tsp
Oil- 1 tsp
For tempering
Oil-3 tbsp
Mustard seeds- 1/2 tsp
Urad dhal- 1tbsp
Curry leaves- few
Asafoetida- 2 pinches
Method
- In a pan heat 1 tsp of oil and fry the red chilies. Remove from the oil and set aside.
- Add garlic and saute till it turns soft.
- In a blender add garlic, red chilies, salt, tamarind paste, tomatoes,1/2 cup of water and grind into a thick paste.
- In a saucepan heat 3 tbsp of oil and do the seasoning. Add the ground garlic paste and mix well.
- Cover the pan with a lid and cook for 10 minutes or until the raw smell of garlic is completely gone.
- Sprinkle some sesame oil and serve with hot idlis.
Ingredients
White radish- 2 cups
Urad dhal- 2 tbsp
Coconut- 2tbsp
Dried red chili- 3
Tamarind paste- 1/4tsp
Salt- as needed
For tempering
Oil- 1tbsp
Mustard seeds- 1/4tsp
Urad dhal- 1tsp
Asafoetida- 2 pinches.
Method
- In a pan, heat 1tsp of oil and fry the red chilies and urad dhal till crispy.
- Add radish and salt to the pan and fry till radish slices are soft.
- Remove from heat and transfer to a blender. Add coconut and tamarind paste.
- Grind coarsely.Do the tempering and add to the chutney.
- Serve with white rice and papads.
Ingredients
Onion- 1 medium chopped
Tomato- 1 small chopped
Cucumber- 1 large chopped
Yogurt- 2 cups whipped
Milk- 1 cup
Chaat masala- 1/2tsp
Salt and pepper to taste
Paprika- 1/2 tsp to garnish
Boondi- 1/2 cup (optional)
Method
- In a bowl, mix onion, tomato and cucumber with chaat masala. Add the milk and yogurt and mix well.
- Add salt and boondi just before serving.Garnish with paprika,
- Instead of yogurt and milk, add greek yogurt and serve it as dip for crackers and pita chips.
Ingredients
Onion- 1 large chopped
Tomato- 2 large chopped
Garlic- 5 cloves chopped
Turmeric powder- 1/2tsp
Sambar powder- 1tbsp
Salt- as needed
Coriander leaves- for garnish
For tempering
Oil- 3tbsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Split urad dhal-1/2 tsp
Curry leaves- few
Asafoetida- 1/8 tsp
Method
- In a pan, heat oil and do the tempering.
- Add the garlic and onion and saute till soft.
- Add the tomatoes and the powders.
- Cover and cook till the tomato becomes semi-solid.
- Garnish with coriander leaves.
A quick side dish for chapati or rice.
Few boiled eggs can be added for variation.
Ingredients
Onion- 1
Tomato- 2
Green chilli- 3
Grated coconut- 2 tbsp
Salt- 1/2 tsp
For tempering
Oil- 1 tsp
Mustard- 1/4 tsp
Urad dhal- 1/4 tsp
Curry leaves- few
Asafoetida- a pinch
Method
In a pan, heat oil and saute all the ingredients except coconut.
When the onion is soft, transfer the mixture to a blender and grind it along with coconut.
Do the tempering and add to the chutney.
Serve the chutney with hot idlis.
Ingredients
Mint leaves- 3 cups packed
Green chilli- 4
Urad dhal- 2 tbsp
Grated coconut- 1 tbsp
Ginger- 1/2 tsp(optional)
For tempering
Oil- 2tsp
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Dried red chilli- 1
Curry leaves - few
Method
In a pan, saute the ginger,green chilli and mint leaves till soft.
Grind with other ingredients.
Do the tempering and add it to the chutney.
Goes well with idlis. Without tempering, can also be used as spread for sandwiches.
