Tuesday, June 23, 2015

Coconut, Mind Coriander Curry Leaf & Tomato Onion Chutney

Ghee Roast, Idly .... these South Indian delicacies can be never taken out from us. These are intergral part of our lives and, me being in Pune miss my hotel sambar and chutney a lot!!

So made Ghee Roast for dinner along with an array of all the chutneys that people serve in hotels with a wonderful tiffin sambar.


So the three chutneys served along with the dosas and idly's are Coconut Chutney, Mint Coriander Curry Leaf Chutney and Tomato Onion Chutney.


When dunked into hot hot sambar and these chutneys you are definitely in heaven....

Coconut Chutney:


What you need:

For the chutney:
  1. Grated Coconut - 1/2 cup
  2. Chutney Dal (Odacha Kadalai) - 1 - 2 tsp
  3. Green Chilli - 1 or 2 (according to your spice level)
  4. Salt - to taste
To Temper:
  1. Oil - 1/2 tsp
  2. Mustard Seeds - 1/2 tsp
  3. Curry Leaves - a few
  4. Asafoetida - a pinch
  5. Dried Red Chilli - 1
How to go about it:
  1. Add all the ingredients under the heading "For the Chutney" and grind adding very little water.
  2. Transfer to a bowl.
  3. Now make the temper with ingredients listed under to temper. Add this tempering to the chutney and mix.

Mint Coriander Curry Leaf Chutney:


What you need:

For the chutney:
  1. Curry leaves, mint leaves & Coriander leaves - 1 cup (all together. You can increase & decrease the quantity of each the way you would like)
  2. Coconut (grated) - 1 tbsp
  3. Ginger - 1' piece
  4. Salt - to taste
  5. Green Chilly - 1/ 2 (according to your spice level)
  6. Urad dal - 1/2 tsp
  7. Oil - 1/2 tsp
To Temper:
  1. Oil - 1/2 tsp
  2. Mustard Seeds - 1/2 tsp
  3. Asafoetida - a pinch
How to go about it:
  1. In a small pan, heat oil and lightly roast the urad dal until aromatic. Switch off the heat and add all the leaves and leave it for few minutes.
  2. Grind this mixture adding very little water.
  3. Make the tempering with all the ingredients listed under the heading 'to temper' and add this to the chutney and mix.

Tomato Onion Chutney:


What you need:

For the chutney:
  1. Onion - 1 medium (chopped roughly)
  2. Tomato - 1 medium (roughly chopped)
  3. Urad dal - 1/2 tsp
  4. Dry Red Chilly - 2 (according to your spice level)
  5. Salt - to taste
  6. Oil - 1 tsp
To temper:
  1. Oil - 1/2 tsp
  2. Mustard Seeds - 1/2 tsp
  3. Curry Leaves - a few
  4. Asafoetida - a pinch
How to go about it:
  1. In a pan, heat oil, lightly roast the urad dal & red chilly until fragrant. Take it off the pan and let it cool.
  2. In the same pan, lightly fry both onion and tomato. Take off heat. Let it cool completely.
  3. Now in a mixer jar, grind the urad & chilly first. Add onion tomato and salt and grind this to a chutney consistency.
  4. Now, make the tempering with the ingredients listed under "to temper" and add this to the chutney and mix.
Serve these with hot crispy dosa or soft fluffy idly's

Njoy with your luved ones...

Luv..

Champa