SIDE DISH FOR TIFFIN VARIETIES

1. POTATO KURUMA

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/2 cup
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Big potato-1

Method:
Cook and peel the skin of potato.
Mash lightly.

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced tomato and saute well.
Add the above paste, mashed potato, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serves with idly and dosa.


2. TOMATO KURUMA

Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-4
Oil
Salt
Mustard seeds,urad dal, curry leaves
Coriander leaves

To paste:
Coconut-1/2 cup
Few cinnamon, cloves and ani seeds

Method

Season Mustard seeds, urad dal, curry leaves with oil.
Add onion and chilly.
Saute for 2 mts.
Add tomato and saute well.
Add coconut masala paste and mix once.
Add required water and salt.
Allow it to boil till raw smell goes.
Sprinkle coriander leaves.


3. BASEN KURUMA


Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-4
Basen flour-1 tbsp
Oil
Salt
Mustard seeds, urad dal, curry leaves
Coriander leaves
Option: add cinnamon and cloves-2 while seasoning


Method
Dissolve basen with water.

Season Mustard seeds, urad dal, curry leaves with oil.
Add onion and chilly.
Saute for 2 mts.
Add tomato and saute well.
Add diluted basen.
Add required water and salt.
Allow it to boil till raw smell goes.
Sprinkle coriander leaves.

Serves with dosa and chapatti.



4. TOMATO GRAVEY

Ingredients
Small onion-1 cup
Green chilly-4
Coconut-1/4 cup
Tomato-4
Few cinnamon, cloves and ani seeds
Oil
Salt
Mustard seeds, urad dal and curry leaves.

Method
Saute onion, chilly in oil till golden brown.
Add coconut and cinnamon, cloves and ani seeds.
Mix once.

Saute whole tomatoes with little oil till cooked.
Grind altogether.

Season mustard seeds, urad dal and curry leaves with oil.
Add grinded paste with water, salt.
Allow it to boil.
Sprinkle coriander leaves.



5. TOMATO GRAVEY-OTHER TYPE

Ingredients
Small onion-1 cup
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/2 cup
Tomato-5
Dry chilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves

Method:

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add dry chillies, sliced tomato and saute well.
Add the above paste, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serves with idly and dosa.


6. TOMATO MASHED CHUTNEY VARIETIES:

TOMATO BAAJI

Ingredients
Chopped small onion-1/2 cup
Tomato-4
Green chilly-3
Oil
Salt
Mustard seeds, curry leaves
Ani seeds-few(option)-for seasoning

Method
Season mustard seeds, curry leaves with oil.
Add onion and chilly.
Saute well

Add tomatoes, turmeric powder, salt and saute well.
Add required water and boil well.

When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).




TOMATO BAAJI WITH VEGETABLES

Ingredients
Chopped small onion-1/2 cup
Tomato-4
Green chilly-3
Dry chilly -1 or 2
Brinjal-3
Potato-1
Oil
Salt
Mustard seeds, curry leaves

Method
Season mustard seeds, curry leaves with oil.
Add onion and chilly.
Saute well
Add tomatoes, turmeric powder, salt and saute well.
Add chopped vegetables and saute well.
Add required water and boil well.

When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).

VARIATION:
Can add ridge gourd and bottle gourd with brinjal and potato.



7. RIDGE GOURD BAJJI


Ingredients
Chopped small onion-1/2 cup
Tamarind-little
Green chilly-3
Chopped ridge gourd-1 cup
Oil
Salt
Mustard seeds, curry leaves

Method
Season mustard seeds, curry leaves with oil.
Add onion, ridge gourd and chilly.
Saute well.
Add turmeric powder, salt and saute well.
Add required water and boil well.

When ready, transfer the water alone to a bowl and keep aside.
Mash the remaining items with mashing stick.
Add the water (kept aside).


8. MOONG DAL SAMBAR

Ingredients
Splitted dal - Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Green chilly-1
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, grinded paste, salt and required water.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.


9. TIFFIN SAMBAR

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-2
Green chilly-1
Drumstick or red pumpkin-1/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add mashed dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.



SIDE DISHES FOR POORI:



TYPE 1:

Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-4
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

Method
Cook, peel the skin and mash the potatoes with salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add mashed potatoes and mix all evenly in medium flame.
Sprinkle coriander leaves.



TYPE 2:

Ingredients
Medium size potato-3
Small onion – ½ cup
Tomato-1
Chopped green chilly-4
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

Method
Cook, peel the skin and mash the potatoes with salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add the chopped tomato and sauté well.
Add mashed potatoes and mix all evenly in medium flame.
Sprinkle coriander leaves.



TYPE 3:

Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-2
Dry chilly-2
Tomato-1
Basen flour-1 tbsp
Fresh peas-1/4 cup
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

Method
Cook, peel the skin and mash the potatoes with salt.
Mix basen flour with water and add with potato.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and chillies.
Sauté till the onion becomes translucent.
Add fresh peas and tomatoes.
Close and cook for 5 mts.
Add mashed potatoes and boil till basen flour is cooked.
Sprinkle coriander leaves.

Option: can add 1 cinnamon and 2 cloves while seasoning.


TYPE 4:

Ingredients
Medium size potato-3
Small onion – ½ cup
Chopped green chilly-1
Coriander leaves
Mustard seeds, urad dal, chana dal, curry leaves-few
Salt
Oil

To paste:
Coconut-1/2 cup
Green chilly-3
Ginger, garlic-few
Cinnamon, cloves-2

Method
Cook, peel the skin and mash the potatoes with salt.

Season Mustard seeds, urad dal, chana dal, curry leaves with oil.
Add chopped onion and green chilly.
Sauté till the onion becomes translucent.
Add the paste and mix till raw smell goes.
Add required water.
Add mashed potatoes and boil well.
Sprinkle coriander leaves.

TAMARIND BASED GRAVEYS

PULI KULAMBOOS















1. METHI LEAVES GRAVEY

Ingredients

Methi leaves-1 bundle
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped and cleaned methi leaves and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.



2. GARLIC PEPPER CURRY

Ingredients
Small onion-1 cup
Garlic cloves-3/4 cup
Tamarind-lemon size
Salt
Oil
Mustard seeds, curry leaves
Dry chilly-3

To dry and powder
Cumin seeds-1/2 tsp
Pepper-1 tsp
Fenugreek-1/2 tsp
Dry roast each separately and powder

Method
Season mustard seeds, curry leaves in oil.
Add chillies, garlic and onions.
Sauté well.
Add tamarind water, turmeric powder and salt.
Add required water and boil.

While boiling, add the powder (mentioned).
Allow it to boil till raw small of tamarind goes and it becomes thick curry.

Sprinkle coriander leaves.


3. MANGO, DRUM STICK AND JACKFRUIT SEED KULAMBU

Ingredients

Raw mango-1
Drumstick-1
Jackfruit seeds-10(3/4 th cooked)
Small onion-1 1/2 cup
Jeera(cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped mango and drumstick, peeled jack fruit seeds and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.

4. BOTTLE GOURD KHOFTHA IN GRAVEY

Ingredients

Bottle gourd -1
Small onion-1 1/2 cup
Jeera-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method
Chop bottle gourd and add salt and keep for sometimes.
Squeeze the water and grind with chilly powder and little salt.
Add little rice flour and mix to do balls.
Fry the khofthas in oil.

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
Add fried khofthas in it.
Sprinkle coriander leaves.

5. LADY’S FINGER GRAVEY

Ingredients

Lady’s finger-200 gms
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped lady’s finger and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.


6. BRINJAL GRAVEY

Ingredients

Brinjal-6(each cut to 6 pieces)
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped brinjal and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.


7. BRINJAL GRAVEY –OTHER TYPE

Ingredients

Baby brinjals-6(slit on top, don’t cut stem)
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/2 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add whole brinjals and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.
Sprinkle coriander leaves.

8. BITTER GOURD GRAVEY

Ingredients

Bitter gourd (big)-1
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/4 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Sliced onion-1/4 cup

Method
Cut the bitter gourd and remove seeds.

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped bitter guord and sauté well.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.

Variation: cook the bitter guord with tamarind water and add in gravey.
Boil it.

KEERAI-SPINACH

GREENS( KEERAI)

1. SIRU KEERAI

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.

Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.

Mash altogether to medium thick consistency.

Serve with hot ghee and hot rice.

2. SIRU KEERAI – OTHER TYPE

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-5
Salt

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Remove from fire.
Add chopped small onions, close the lid for sometimes.

Mash well.
Serve with hot ghee and hot rice.


3. THANDANG KEERAI

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.

Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.
Add ½ tsp coconut oil.
Mash altogether to medium thick consistency.


Serve with hot ghee and hot rice.


4. DRY GREENS

Ingredients

Red stem greens-1 bundle
Green or dry chilly-4 or 5
Oil
Salt
Mustard seeds, urad dal, curry leaves
Scrapped coconut-1/4 cup
Chopped small onion – ½ cup

Method
Clean and chop greens.

Season Mustard seeds, urad dal, curry leaves with oil.
Add chillies and onion.
Sauté well.
Add greens (chopped with tender stem), salt and allow it to cook.
(Don’t add water, if need sprinkle some water.)

When it is cooked and dry, add coconut and mix well.

Serve with hot ghee and hot rice.
Serve with curd rice.


Variation: the same receipe can be follow using
1. Siru keerai
2. Manathakali keerai
3. Drumstick leaves
4. Akathi keerai(good for feeding mothers)
5. Karisilankanni
6. Ponnangkanni
7. Mullaikeerai
8. Vallarai
9. Beetroot keerai
10. Siru keerai
11. Thoyya keerai
12. Panna keerai

5. PALAK PANEER

Ingredients
Paneer-1 cubes
Palak(spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil

Method
Cook and paste the palak.

Fry the paneer cubes in oil and keep aside.

Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree,salt and paneer .
Boil in simmer for 6-8 mts.

6. VEG PALAK

Ingredients
Cooked vegetables (carrot, beans, peas, double beans) -1/2 cup
Palak (spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil

Method
Cook and paste the palak.

Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree, salt and vegetables.
Boil in simmer for 6-8 mts.

7. MOONG MANATHAKALI KEERAI KOOTU

Ingredients:
Splitted moong dal-1/2 cup
Greens-1 cup
Coconut-1/4 cup
Red chilly- 3-4
Jeera-1 tsp
Salt

Method

Finely chop the greens.

Grind coconut, chilly, jeera (cumin seeds) to paste.

Dry roast whole green gram dal and broke it or
get splitted moong dal and dry roast lightly.
Now add all the ingredients together, needed water and cook till cootu consistency-semi thick.


8. PALAK DHAL

Ingredients
Cooked dhal -1 cup
Small onion(chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle

Method
Heat the dhal with little water.
Add chopped greens and salt.

Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.

Serve with hot ghee and plain rice.
A side dish for chappathi also.

The same receipe can be done using sirukeerai and parruppu keerai.

9. MANATHAKALLIKEERAI (GREENS) CHUTNEY

Ingredients
Smallonion-1 cup
Greens-1 bundle
G.chilly-5
Tamarind-small ball
Salt

Method:
In oil saute onion, green chilly, curry leaves well.
Add cleaned greens and saute well.
Grind with tamarind and salt.

EAT WITH RICE.


OTHER GREENS LIKE MINT, CORIANDER LEAVES CHUTNEYS IN CHUTNEY SECTION.

10. VALLAARAI CHUTNEY

Ingredients
Greens-1 bundle
Coconut-1/2
Urad dal-2 tbsp
Dry chilly-3
Tamarind-1/2 lemon size
Salt

Method
In little oil add urad dal , dry chilly and coriander leaves.
Fry till brown.
Add plucked and cleaned greens.
Sauté well.
Add scrapped coconut , salt and mix for 2 mts.
Add tamarind and grind to chutney.

11.METHI GREENS

RECEIPES USING METHI:
1. aloo methi-dry curry
2. added with chappathi dough
3. added in tamarind gravey-side dishes for rice
4. added in pulao

MASALA GRAVEYS

POTATO PEAS CURRY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (recipe given in POWDER section)
Coconut grated-1/4 cup
Potato-2 sliced
Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves



Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curryleaves, add greenchillies, sliced onion, tomato, peas, potato, saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with idly, dosa, rice, chapatti and poori.


TOMATO KULAMBO

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in powder section)
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-4
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.

In other vessel, saute whole tomatoes with little oil.
Allow it to cook in sautéing.

Mix altogether.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion and saute well.
Add the above paste, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.



CAULIFLOWER GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp (receipe in POWDER section)
Coconut grated-1/4 cup
Cauliflower-1 small size
Option: Peas-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves


Method:
Clean the cauliflower with turmeric powder and water.

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, peas, chopped and cleaned cauliflower, saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.

Option: can add 1 tbsp Bengal gram with onion while sautéing.
It gives thickness to gravey.



MUSHROOM GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Button mushroom or flower mushroom-1 pkt
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato, mushroom and saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.


CHENNA GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Chenna-1/2 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Mustard seeds, uraddal, curry leaves
Oil
Salt

Method:

Soak the chenna anight and cook it with salt.

In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add the above paste, chenna, salt, water (needed).
Allow it to boil.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.


SUKKATIKKAI GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
The small raw vegetables in greens (manathakkali keerai)-1/2 cup

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add sukkatikkai and mix once.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.


RIDGE GUORD GRAVEY

Ingredients
Small onion-1 cup
Few ginger, garlic pieces
Garam masala powder-1 tbsp
Coconut grated-1/4 cup
Big onion -1 sliced
Tomato-1 sliced
Greenchilly-1 or 2
Oil
Salt
Mustard seeds, uraddal, curry leaves
Chopped Ridge guord-3/4 cup

Method:
In oil sauté small onion, ginger, garlic to golden brown.
Add garammasala powder, coconut and saute.
Grind to paste; add water, mix and keep.

In oil season mustard seeds, uraddal, curry leaves.
Add green chillies, sliced onion, tomato and saute well.
Add ridge gourd and saute well.
Add the above paste, salt, water (needed).allow it to cook.

Leave till gravey consistency.
Sprinkle coriander leaves.

Serve with tiffin items and rice.

VARIATION:
The same receipe will be suitable to do in bottle gourd and ash gourd.

MOONG DHAL AND CHANA DHAL RECEIPES

SPLITTED MOONG DHAL VARIETIES

1.MOONGDAL VEG COOTU

Ingredients

Moongdal splitted-3/4 cup
Ridgeguord-1/2 cup
Chopped smallonion-10
Chopped tomato-1
Turmeric powder
Sambar powder-1 1/2 tsp
Green chilly-1
Coconut-2 tbsp
Cootu vadakam-few
Salt

Method:

In oil season mustardseeds, uraddal, curryleaves.
Add g.chilly, onion, tomato, vegetable and saute well.
Add turmeric powder, sambar powder, sauté all for 2 mts.
Add washed dal, salt, needed water.
Cook it.
Add coconut.
Fry the vadakams in oil lightly and add in cootu.
Sprinkle coriander leaves.
Boil 2 mts.

NOTE
COOTU SHOULD BE IN SEMI THICK CONSISTENCY.

ANY VEG LIKE BRINJAL, CABBAGE, SNAKEGUORD, BOTTLE GUORD, MERAKAI CAN BE USED AND DO IN SAME MANNER

FINELY CHOP THE VEGETABLES, SO THAT
CHILDREN, WHO DON'T EAT VEG, WILL BE START EATING IN THIS FORM.


2. BENGAL GRAM KOOTU


Ingredients

Bengal gram-3/4 cup
Chopped Snake guord-1/2 cup
Chopped smallonion-10
Chopped tomato-1
Turmeric powder
Sambar powder-1 1/2 tsp
Green chilly-1
Cootu vadakam-few
Coconut-1/4 cup
Salt

Method:
Cook the dhal.

In oil season mustard seeds, uraddal, curry leaves.
Add g.chilly, onion, tomato, vegetable and saute well.
Add turmeric powder, sambar powder, sauté all for 2 mts.
Add cooked dhal, salt, needed water.
Cook it.
Add coconut.
Fry the vadakams in oil lightly and add in cootu.
Sprinkle coriander leaves.
Boil 2 mts.


3. BENGAL GRAM MASALA COOTU

Ingredients

Bengal gram-3/4 cup
Chopped Snake guord-1/2 cup
Chopped smallonion-10
Chopped tomato-1
Turmeric powder
Green chilly-1

To sauté and grind:
Small onion-10
Dry chillies-4
Ginger, garlic, cloves, cinnamon, ani seeds-few
Coconut-1/4 cup
Salt

Method
Cook the dhal with sufficient water.

Sauté Small onion, Dry chillies, Ginger, garlic, cloves, cinnamon, ani seeds together with oil till golden brown.
Add coconut and mix.
Grind to paste.

In oil season mustard seeds, uraddal, curry leaves.
Add g.chilly, onion, tomato, vegetable and saute well.
Add turmeric powder, paste and sauté all for 2 mts.
Add cooked dhal, salt, needed water.
Cook it.
Sprinkle coriander leaves.


4. MOONG MANATHAKALI KEERAI KOOTU

Ingredients:
Splitted moong dal-1/2 cup
Greens-1 cup
Coconut-1/4 cup
Red chilly- 3-4
Jeera-1 tsp
Salt

Method

Finely chop the greens.

Grind coconut, chilly, jeera (cumin seeds) to paste.

Dry roast whole green gram dal and broke it or
get splitted moong dal and dry roast lightly.
Now add all the ingredients together, needed water and cook till cootu consistency-semi thick.


5. OIL FREE MOONG DAL

Splitted moong dal-cook with turmeric powder and drain excess water for rasam.

Ingredients
Cooked dhal with little water-1 cup
Cumin seeds-1/4 tsp
Garlic-3 flakes
Curry leaves-few
Salt

Method
Mash cumin seeds, garlic and curry leaves to coarse paste.
Add in dhal.
Add salt and mash altogether lightly.

Serve with hot ghee and plain rice.


6. HOT MOONG DAL

Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Tomato-1
Dry chillies-1
Green chilly-2
Sambar powder-1/2 tsp
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion, chillies.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.


WHOLE MOONG DHAL VARIETIES

7. MOONG DAL SAMBAR

Whole greengram dal-dal with skin
Cook with turmeric powder and water,remove excess water for rasam.

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/4 tsp
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies .
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.


8. MASHED MOONG DAL

Use whole moong dal-green gram

Ingredients
Cooked dhal-1 cup with little water

To saute and add:

Small onion-10
Tomato-1
Green chilly-3
Dry chilly-2
Garlic-3 flakes
Cumin seeds-1/4 tsp
Dhaniya-1/2 tsp

Oil
Salt


Method
Saute the mentioned ingredients with oil and add in dhal.
Add salt
Boil well till semi thick.

Mash well using mashing stick.


9. CABBAGE MOONG SAMBAR


Whole greengram dal-dal with skin
Cook with turmeric powder and water,remove excess water for rasam.

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Shredded cabbage-1/4 cup
Oil
Tamarind paste-1/4 tsp
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies .
Sauté for 2 mts.
Add cabbage and saute well.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.

TOOR DHAL RECEIPES

TOOR DAL

BASIC METHOD OF COOKING TOOR DAL

Boil 6 cups of water.
Wash ¼ cup toor dal with water, strain and add in boiling water.
Add 1 tsp castor oil or gingelly oil and ¼ tsp turmeric powder.
When it starts boiling again, keep the fire in medium.

Mean while, to prepare rasam: take 2 tomatoes, wash and add in boiling water (in dal water).

When the dhal is ¾ th cooked, transfer the tomatoes to other bowl and mash.
When the dhal is cooked, transfer the dal water alone to other bowl.
Keep the dhal separately with little water.

Tips: when we add castor oil for cooking dhal,it gives thick dhal water for rasam.
Adding oil makes the dhal to cook faster.



SPICE AND OIL FREE TOOR DHAL

Ingredients
Cooked dhal with little water-1 cup
Cumin seeds-1/4 tsp
Garlic-3 flakes
Curry leaves-few
Salt

Method
Mash cumin seeds, garlic and curry leaves to coarse paste.
Add in dhal.
Add salt and mash altogether lightly.

Serve with hot ghee and plain rice.
Combination: tamarind kulambo and potato dry curry.


OIL FREE DHAL

Ingredients
Cooked dhal -1 cup (with ½ cup water)
Small onion (chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp

Method
Heat the dhal with water.
Add all other ingredients and cook till onion and tomatoes are done.
Mash well.
It should be in little thick consistency.

Serve with hot ghee and plain rice.



HOT DHAL

Type 1:

Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Tomato-1
Dry chillies-4
Garlic-4 flakes
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion,chillies and garlic.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal,salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.

Type 2:

Ingredients
Cooked dhal-1 cup
Chopped small onion-1/2 cup
Chopped Green chillies-4
Chopped Garlic-4 flakes
Cumin seeds-1/4 tsp
Salt
Oil
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add cumin seeds, onion, chillies and garlic.
Sauté for 2 mts.
Add dhal, salt and little dhal water.
Boil till semi thick consistency.
Sprinkle coriander leaves.


PALAK DHAL

Ingredients
Cooked dhal -1 cup
Small onion(chopped)-1/2 cup
Tomato-1
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle

Method
Heat the dhal with little water.
Add chopped greens and salt.

Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.

Serve with hot ghee and plain rice.
A side dish for chappathi also.



ONION SAMBAR

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-1
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.

Boil till semi thick consistency.
Sprinkle coriander leaves.


TOMATO SAMBAR


Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Raw (green colour) Tomato-4
Dry chillies-1
Green chilly-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add dhal, sambar powder, salt and required dhal water.
Add tamarind paste.
Boil well.

Boil till semi thick consistency.
Sprinkle coriander leaves.


RAW MANGO AND DRUMSTICK SAMBAR


Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-1
Dry chillies-1
Green chilly-1
Raw mango-2 slice
Drumstick-1
Sambar powder-1 tsp
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

Type 1 of making sambar:

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chillies and asafoetida.
Sauté for 2 mts.
Add tomato and sauté lightly.
Add chopped mango and drumstick and sauté for 2 mts.
Add sambar powder and mix once.
Add dhal, salt and required dhal water.
When the vegetables are ¾ th cooked, add tamarind paste.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.

Sprinkle coriander leaves.


Type 2:

Method
Boil cooked dhal with water.
Add onions, green chilly, tomato, chopped mango and drumstick.
Add sambar powder, salt and mix once.
When the vegetables are ¾ th cooked, add tamarind paste.

Season Mustard seeds, urad dal, asafoetida, dry chilly and curry leaves with oil.
Add in sambar.
Add scrapped coconut (1 tbsp).
Boil well till raw smell goes and vegetables are done.

Sprinkle coriander leaves.


VARIATION:
Combination of any vegetables can be added in sambar.
1. carrot, beans
2. carrot, beans, potato
3. brinjal
4. yam
5. carrot, beans, potato, brinjal and drum stick.
6. radish
7. lady’s finger(sauté in oil and add in sambar)
8. merakkai (chow chow), turnip



TIFFIN SAMBAR

Ingredients
Cooked dhal-1 cup
Whole small onion-3/4 cup
Tomato-2
Green chilly-1
Drumstick or red pumpkin-1/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add mashed dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Add little sugar.
Boil well.
Sprinkle coriander leaves.


MIXED VEG SAMBAR FOR RICE


Ingredients
Cooked dhal-1 cup
Whole small onion-1/2 cup
Tomato-2
Green chilly-1
Chopped carrot, beans, potato, brinjal and drum stick-3/4 cup
Salt
Oil
Tamarind paste-1/2 tsp
Asafoetida-a pinch
Mustard seeds, urad dal and curry leaves-few
Coriander leaves

To paste

Cumin seeds-1/4 tsp
Pepper-1/2 tsp
Dry chilly-3
Dhaniya-2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Scrapped Coconut-1/4 cup
Fenugreek-1/4 tsp

Dry roast each separately or
Fry with little oil one by one together.
Add fenugreek atlast and fry lightly.

Grind altogether to paste.


Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onions, chilly and asafoetida.
Sauté for 2 mts.
Add tomato and sauté well.
Add vegetables and sauté lightly.
Add dhal, grinded paste, salt and required water.
Cook till vegetables are done.
Add tamarind paste.
Boil well.
Sprinkle coriander leaves.

CHUTNEY

BEETROOT CHATNEY


Ingredients
Beetroot grated-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-small lemon size
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till golden brown, add curry leaves, red chillies, garlic saute.
Add beetroot and saute well till cooked.
Add coconut and saute 2mts.grind with tamarind, salt to thick chutney.

SERVE WITH RICE.



1. PUDINA (MINT) CHUTNEY

Ingredients:
Big onion-3 or small onion-25
Tomato big-1(preferred country tomato)
Greenchilly-2
Redchilly-3
Ginger -little
Garlic-4 flakes
Channadal (Bengal gram)-2tbsp
Mint-1 big bundles
Tamarind-little
Coconut-1/4 cup


Method:

Pluck the mint leaves and wash and drain water.
Sauté sliced onion, tomato (use whole, do not cut), chillies, ginger, garlic; dhal all together till dhal becomes brown and onion sautés.
Add pudina (mint leaves), tamarind sauté till leaves shrinks.
Add grated coconut, mix
Add salt and grind thickly.

A side dish for rice, lemon rice, idly,dosai,roti.


NOTE:
CORIANDERLEAVES OR COMBINATION OF MINT AND CORIANDERLEAVES CAN BE USED INSTEAD OF MINT.



COCONUT BASED CHUTNEYS

2. COCONUT CHATNEY

Ingredients:
Coconut-1/2 grated
Greenchillies-4
Roasted dhal (pottu kadalai)-1/4 cup
Ginger, garlic-little
Currryleaves
Coriander leaves-little
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.



3. COCONUT CHATNEY


Ingredients

Coconut big-1/2 grated
Red chillies-4
Curry leaves
Roasted dal-1/4 cup
Tamarind-little
Garlic-3 flakes
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.





4. COCONUTCHILLY CHATNEY

Ingredients
Coconut grated -1 cup
Smallonion-10
Redchilly-3
Tamarind (option)
Salt

Method
Grind all the ingredients rawly.
Serve with idly and dosai.
Can use green chilly instead of dry chilly.



5. URAD DAL CHATNEY

Ingredients

Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till goldenbrown, add curryleaves, red chillies, garlic sauté.
Add coconut and saute 2mts.
Grind with tamarind, salt to thick chutney.

Serve with rice, idly, dosai

Option: can add channa dhal-channa dhal chutney.
Use channa dhal and urad dal in equal ratio and proceed the same method.


6. CARROT CHATNEY

Ingredients
Carrot grated-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till golden brown, add curry leaves, red chillies, garlic saute.
Add carrot and saute well till cooked.
Add coconut and saute 2mts.
Grind with tamarind, salt to thick chutney.

SERVE WITH RICE AND IDLY DOSA.


7. CORIANDER LEAVES CHATNEY

Ingredients

Corianderleaves-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt


Method:

In oil (2 tsp) fry uraddal till goldenbrown, add curryleaves, red chillies, garlic saute.
Add coriander leaves sauté, add coconut and saute 2mts.grind with tamarind, salt to thick chutney.

Serve with rice, idly, dosai


8. PEANUT CHATNEY

Ingredients
Coconut big-1/2 grated
Red chillies-4
Curryleaves, coriander leaves-little
Roasted peanut-1/4 cup(remove skin)
Tamarind-little
Garlic-3 flakes
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.





9. CORIANDER LEAVES CHATNEY

Ingredients
Corianderleaves-1 bundle
Coconut-1/2 grated
Greenchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
Serve with rice.



10. CORIANDER LEAVES CHATNEY (thokku)

Ingredients
Corianderleaves-1 bundle
Redchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
In 2tbsp oil season mustardseeds, uraddal, add chutney and saute well.
Serve with rice, dosai.


ONION BASED CHUTNEY


11. ONION CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-1 tsp
Salt
Tamarind-little

Method:

In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute 1 second and remove from fire.
Allow it to cool.
Grind with tamarind, salt.


12. PEANUT CHATNEY

Ingredients
Roasted peanut-1cup (lightly roast- for heat)
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3-5
Cumin seeds-1/2 tsp
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute.
Remove from fire and add peanut.
Grind with tamarind, salt.



13. SESAME CHATNEY


Ingredients
Roasted sesame (white or black)-1/2 cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-1 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute.
Grind with tamarind, salt, roasted sesame.

NOTE: DRY ROAST SESAME TILL SPLUTTERS.




14. ONION CHATNEY

Ingredients
Onion big-3
Greenchilly-2
Tamarind
Salt

Method:
Grind all together and serve with dosa, variety rice.




15. RAW ONION CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method
Grind all together rawly.

In 2tbsp oil, season mustardseeds, uraddal, curry leaves and dry chilly.
Add chutney and saute well till oil comes out.



16. PEANUT CHATNEY

Ingredients

(Roast and take skin) peanut-1 cup
Greenchilly-3
Tamarind-little
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.



17. TOMATO CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Tomato-2big
Dhaniyapowder-2 tsp
Coconut grated-1/4 cup
Salt
Tamarind-little (option)

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add tomato, sauté well.
Add dhaniyapowder, coconut saute.
Grind with tamarind, salt.



18. BRINJAL CHATNEY

Ingredients
Brinjal (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add brinjal saute well, add dhaniyapowder saute.
Grind with tamarind, salt.



19. RIDGEGUORD CHATNEY

Ingredients
Ridgeguord (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add veg saute well, add dhaniyapowder saute.
Grind with tamarind, salt.



20. MANATHAKALLIKEERAI (GREENS) CHATNEY

Ingredients
Smallonion-1 cup
Greens-1 bundle
G.chilly-5
Tamarind-small ball
Salt

Method:
In oil saute onion, green chilly, curryleaves well.
Add cleaned greens and saute well.
Grind with tamarind and salt.

EAT WITH RICE.

NOTE: TAKE THE SAUTED INGREDIENTS ALONE WHILE GRINDING.DO NOT WASH KADAI AND POUR WATER TO GRIND BECAUSE IT WILL MAKE THE CHATNEY BITTER.



21. PIRANDAI CHUTNEY

Ingredients
Pirandai (chopped)-3/4cup(found in village sides)
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Coconut-1/4 cup
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add pirandai and saute well.
Add dhaniyapowder saute.
Add coconut.
Grind with tamarind, salt.

Tips: this will increase hungryness.good for health.



22. MOONGDAL CHATNEY

Ingredients:

Small onion-1/2 cup
Green gram (split) /Moong dal- ¾ cup
Coriander Seeds- 2tbsp
Cumin seeds- 1tbsp
Green chillies or dry chillies-5
Salt
Oil

Method:

Heat 1tbsp of oil in a pan. Add onion, green gram, coriander seeds, cumin seeds and green chillies.
Fry until it become golden brown.
Grind with salt.
Serve with dosa or rice.



23. LADYS FINGER CHATNEY

Ingredients
Lady’s finger (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp (cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curry leaves to golden brown.
Sauté lady’s finger separately with oil.
Add to sauted onion and mix 1 mt.
Add dhaniya powder and remove from fire.
Grind with tamarind, salt.



24. TOMATO CHUTNEY-OTHER TYPE

Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-3
Oil
Salt
Mustard seeds, urad dal and curry leaves.

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion and chilly .
Saute for 3 mts.
Add tomato, salt and turmeric powder.
Saute well till done.

Sprinkle coriander leaves.

Serves with dosa and chapatti.

Option: can add tomato puree and saute well.

Option: grind this chutney – side dish for idly


25. TOMATO THOKKU

Ingredients
Tomato-5
Dry chilly-2
Chilly powder-1 tsp
Salt
Oil-2 tbsp
Mustard seeds and curry leaves

Method
Grind the tomatoes.

Season Mustard seeds, chilly and curry leaves with oil.
Add tomato puree and salt.
Saute till thick consistency.
Add chilly powder and mix till raw smell goes.
Leave till oil comes out.