Groundnut chutney (Nilakadalai chutney)

INGREDIENTS:

Groundnut - 5sp
Onion - 1/2
Tomato -1/2
Coconut - 2sp
Red chili - 1
Tamarind - small gooseberry sie
Salt - to taste

METHOD:

• In a kadai add oil, groundnut and fry till it is brown color.
• Then add onion, tomato, tamarind, salt, coconut, red chili and fry for a minute.
• Off the flame and let it cool.
• Grind it to a smooth paste.
• If needed season it with mustard seed.
• Serve with idli or dosa.

Green chutney

INGREDIENTS:

Onion - 3
Red chili - 2
Tender Coriander leaves and its stick - few leaves and 8sticks
Curry leaves - few
Cumin seeds - 1/2sp
Coriander seeds - 1/4sp
Whole pepper - less to 1/4sp
Tamarind - a small gooseberry size
Sesame oil - 3sp
Mustard seed - 1/4sp
Urad dal - 1/4sp
Salt - to taste


METHOD:

• In a kadai add oil and once heated add mustard seeds and urad dal.
• Keep the above contents separately.
• Then grind all the above ingredients in a raw state together with the fried kadai ingredients in a blender to a little coarser texture.
• Serve hot with idli.

Puli chutney ( Tamarind chutney)

INGREDIENTS:

Onion - 1
Tomato - 3
Urad dal - 1sp
Chana dal - 1sp
Red chili - 3
Tamarind - cherry size
Salt - to taste


TO SEASON:


Sesame oil  (nallennai) - 3sp
Mustard seed - 1/2sp
Curry leaves - few


METHOD:

• Slice onions and tomatoes lengthwise.
• In a kadai add oil. When heated add urad dal, chana dal and fry till light brown.
• Then add red chili, onion and cook till onions become light brown.
• Now add tomatoes, tamarind, salt and cook till it is soft.
• Let the contents to cool and grind it in a blender.
• Finally season it with sesame oil, mustard seeds and curry leaves.
• Serve hot with idli or dosa.

Onion chutney

INGREDIENTS:

Onion - 3
Tomato - 2
Cumin seed - 1/4sp
Coriander seed - 1/4sp
Chana dal - 1/4sp
Red chili - 2
Curry leaves and coriander leaves - few
Coconut - 2sp
Tamarind - 1sp
Salt - to taste


METHOD:

• Slice onion and tomatoes lengthwise and keep separate.
• In a kadai add oil, chana dal, cumin seed, coriander seed.
• When it is brown add onion and cook till it is light brown
• Then add tomatoes and fry til it is soft.
• Add curry leaves and coriander leaves, salt, coconut, tamarind and cook for a minute.
• Let it cool for 10 mins and mix it in a blender.
• Serve with idli, dosa.

Varamilagai Chutney (Red chili chutney)

INGREDIENTS I :

Red chili - 3/4cup
Garlic - 1/2 to the quantity of red chili
Salt - to taste
Sesame oil (nallennai) - 3sp


INGREDIENTS II:

Onion - 1cup
Tomato - 1cup
Mustard seed - 1/4sp
Urad dal - 1/2sp
Curry leaves - few
Salt - to taste
Oil - 3sp


METHOD FOR INGREDIENTS I:

• Grind the 1st ingredients to a fine paste and mix 3sp of nallennai to it.
• This can be used as a separate dish but it is too strong and spicy.

METHOD FOR INGREDIENTS II:

• Chop onions and tomatoes finely.
• In a kadai add oil, mustard seeds, urad dal, curry leaves and fry till it is light brown.
• Now add onion and tomatoes and fry till it is soft.
• Now add 1sp of METHOD I chutney and mix well.
• Add salt and cook for 5 mins.
• Serve with chapathi, idli, dosa.

Kothamallithalai Thokku

INGREDIENTS:


Kothamallithalai - 2cup
Red chili - 4
Tamarind - small gooseberry size
Salt - to taste
Oil - 3sp
Mustard seed - 1/4sp
Urad dal - 1/2sp
Hing - a pinch


METHOD:

• Grind kothamallithalai, red chili, tamarind, salt to a fine paste.
• In a kadai add oil, mustard seed. When it splutters add urad dal.
• When lightly brown add hing, grounded thokku paste and fry for 5mins and off the flame.

Tomato chutney

INGREDIENTS:

Tomato - 2
Onion - 4
Red chili - 3
Cumin seed and Coriander seed - 1/4sp each
Curry leaves - few
Coconut - 3sp
Salt - to taste


METHOD:

• Chop onion and tomato.
• In a kadai, add oil. Add cumin seed, coriander seed, curry leaves, onion and fry till it becomes translucent.
• Then add red chili, tomato and fry till it gets soft.
• Finally add coconut and salt and fry little.
• Let it cool and grind it adding little water.
• If required season it with mustard seeds and urad dal.

Podi chutney

INGREDIENTS:


Urad dal - 4sp
Red chilli - 3
Hing - a pinch
Garlic - 2nos
Salt - to taste
Sesame oil (nallennai) - 3sp
Mustard seed - 1/4sp
Coconut (shredded) - 2sp


METHOD:

• Heat an empty kadai. 
• Add urad dal and fry til it is light brown and then keep separate.
• Now add red chili and fry a little.
• Along with it add hing and fry once and keep it separate.
• Let it cool and add garlic, salt, coconut to the cooled ingredients and grind it to a little coarse paste by adding little water.
• Finally season with sesame oil, mustard seed and serve with idli or dosa.

NOTE:

• If we have idli podi, we can add 3 to 4 spoon of it, along with garlic and coconut and mix well.
• Then season it with mustard seed and sesame oil.
• This is an easy way of podi chutney recipe.

Curry leaf chutney (kariveppilai chutney)

INGREDIENTS:


Curry leaves - 2cup
Red chili - 4
Urad dal - 1/2sp
Tamarind - small gooseberry size
Garlic - 2
Salt - to taste
Hing - a pinch
Mustard seeds - 1/4sp
Urad dal - 1/4sp for seasoning.
Sesame oil (nallennai) - 2sp for seasoning


METHOD:

• In a kadai add oil, red chili, fresh tender curry leaves, tamarind and fry little.
• Then add hing, garlic, salt and off the flame.
• Let the mixture get cooled.
• Now grind the mixture to a fine paste.
• Finally season it with sesame oil, mustard seeds and urad dal.

Served with idli.

Coconut - Red chilli chutney (thaengai varamilagai chutney)

INGREDIENTS:


Coconut (grated) - 1cup
Red chili - 3
Curry leaves - 8nos
Roasted dalia split (pottukadali) - 1sp
Tamarind - a small piece
Hing - a pinch
Salt - to taste
Mustard seeds - 1/4sp
Urad dal - 1/2sp


METHOD:

• In a kadai add oil, urad dal, curry leaves, red chili, grated coconut, tamarind, hing, roasted dalia split.
• Add the above ingredients step by step and finally add salt.
• Let the mixture to cool and grind it to a smooth paste.
• Finally season it with mustard seeds.