Pudina Chutney (Mint)

Pudina Chutney (Mint chutney)

Pudina or mint chutney is  usually served along with breakfast and dinner dishes like idlys and dosas. It is also served with evening snacks such as Vadais and Bhajis. Pudina leaves offer a great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea.

Ingredients

1. One bunch of fresh Pudina (Mint leaves)
2. 1 Big onion
3. 3 pieces of dried red chillis
4. 2 Tomatoes
5. Tamarind -small pinch or 1 table spoon of tamarind paste
6. 1/2 Tea spoon salt ( add more or less to individual taste requirement)
For Garnish
1. 1 Tea spoon Mustard
2.  1 Tea spoon Urid dhal
3.  2 Table spoon of oil (Any type of oil you normally use for frying)


Method

1.Wash the pudina (mint) leaves thoroughly- cut the roots off and  then finely chopped
2. Dice the onion and tomatoes
3.Heat the frying pan and add oil
3.Add mustard and urid dhal 
4. Fry the onion and add tomatoes
4.Then add the mint leaves, tamarind,salt and chillies. 
5.Fry till all the leaves are reduced to half the volume.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your favourite dishes.

Parruppu Thuvaiyal (Dhal Chutney)

Serves                    Preparation Time

2                                                  10 min

Ingredient

1. 1/2 cup Mung Dhal (Roasted)
2. 1/2 cupFresh coconut shredded
3. 3 Dried Chillies
4. 1/2 teaspoon salt
5.  Small amount of Tamarind (optional)
6. 1 clove of garlic

Preparation

1. Just grind all the above in a grinder with a bit of water till even consistency.
2. Serve as a side with your favourite dish such as Kanchi (porridge)

Tomato chutney

Serves                    Preparation Time

4                                                    10 min

Ingredient

1. 4 Tomatoes
2. 1 Big onion
3. 3 Red dry chillies.
4. 1 teaspoon of salt.
5. Little tamarind.
6. 2 Teaspoon of oil.
7. 1 Teaspoon of mustard seed.
8. 1 Teaspoon of Urid dhal
9. Few Curry leaves.

Preparation

1. Dice the Onion & Tomatoes
2. Heat the oil in the frying pan.
3. Add Mustard & Urid dhal
4. Fry it for a few seconds then add curry leaves
5. Then add onion, Tomatoes and red chillies
6. Add salt & Tamarind.
7. Mix we'll keep aside to cool.
8. Then grind the chutney in the mixie/blender.
9. Now ready to serve with your favourite dish.

Malli Chutney (Coriander chutney)

Malli Chutney (Coriander chutney)

Malli or coriander chutney is  usually served along with breakfast and dinner dishes like idlys and dosas. It is also served with evening snacks such as Vadais and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea.

Ingredients

1. One bunch of fresh malli (Coriander leaves)
2. 1 big onion
3. 2 pieces of garlic -finely chopped
4. Small piece of fresh ginger-finely chopped
5. Shredded coconut- 5 tablespoons
6. 4 pieces of dried red chillis
7. Tamarind -small pinch or 1 table spoon of tamarind paste
8. 1 Tea spoon salt ( add more to individual taste requirement)
9. For garnish
9A. 1 Tea spoon Mustard
9B  1 Tea spoon Urid dhal
9C  2 Table spoon of oil (Any type of oil you normally use for frying)


Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped
2.Heat up a thali or frying pan and add oil
3.Add the mustard and urid dhal.Fry the onion till golden brown
4.Then add the garlic, ginger, red chillis, shredded coconut, tamarind,salt and the chopped        coriander leaves. 
5.Fry till all the leaves are reduced to half the volume.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your dishes like idlys and dosais.