CARROT CHUTNEY

Ingredients:

Carrot-2
Black gram-1 tbsp
Red chillies-3
Green chillies-2
Big tomato-1
Shredded coconut-1/2 cup
Salt to taste
Oil-2 tbsp

Procedure:


Heat the oil and fry the red chillies and the black gram to golden brown. Take them away. In the same oil, fry the chopped tomato and green chillies first and then add the shredded carrot. Fry them for 5 minutes on medium fire. When cooled grind all the ingredients with enough salt and the shredded coconut to a coarse paste.

THAKKAALI VENGKAAYA THUVAIYAL

Ingredients:

Red chillies-10
Small onion-10
Finely chopped tomato-2 cup
Tamarind- a small gooseberry size
Garlic flakes-3
Chopped coriander-quarter cup
Curry leaves- 1 arc
Black gram- 1 tsp
Salt to taste
Gingelly oil-3 tsp

Procedure;

Fry all the ingredients in the oil and then grind to a coarsely paste.

RADISH CHUTNEY

Ingredients:

Radish [diced finely] - 2 cups
Sambar onions- 10
Shredded coconut- 1 cup
Green chillies- 7
Black grams- 1/4 cup
Tamarind- a marble size
Enough oil and salt

Procedure:

In a little oil, fry the sambar onions, black gram and the green chillies. Then grind them coarsely with the tamarind, coconut and the radish.

COCONUT CORIANDER CHUTNEY

Ingredients:

Chopped onion- 1/2 cup
Chopped tomato= 1 cup
Green chillies-7
Tamarind- a small goosdeberry size
Shredded ginger= 1 tsp
Shredded coconut- 2 handfuls
Chopped coriander - 3 handfuls
Bengal gram- 1 tsp
Black gram- 2 tsp
Salt to tatse
Enough oil to fry

Procedure:

Fry all the ingredients in little oil except tamarind and then grind them with the tamarind coarsely with enough salt.

TOMATO CORIANDER CHUTNEY

Ingredients:

Chopped tomato- 1 cup
Chopped coriander- 1 1/2 cups
Fennel seeds- 1/2 tsp
Red chillies-4
Curry leaves- 1 arc
Garlic flakes-2
Salt to taste
Gingelly oil- 4 tbsp

Procedure:

Grind all the ingredients with salt. Heat a pan and add the ground paste. Cokk until all the water is evaporated. Then add the gingelly oil. Cook on slow fire until the chutney is blended with the gingelly oil well. If it is dry, you can add gingelly oil more.

VENGHAYA CHUTNEY-II

Ingredients:

Sambar onions- 1 cup
Black gram- 1/4 cup
Asafoetida-a pea size
Tamarind- a small gooseberry size
Red chillies-10
Salt to taste
Enough gingelly oil

Procedure:

Fry the asafoetida, black gram, sambar onions, red chillies separately in little oil and then grind all of them with the tamarind and enough salt to a coarse paste. Mix with a spoon of gingelly oil and serve.

VENGHAYA CHUTNEY-I

Ingredients:

Onion-2
Tomato[size of an onion]-1
Tamarind- a gooseberry size
Sambar onions-10
Gingelly oil-3 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Curry leaves- a handful
Salt to taste

Procedure:

Grind the onions with the tomato, tamarind and enough salt. Chop the sambar onions finely. Heat a kadai and pour the oil. Add the mustard seeds and when they splutter add the black grams, curry leaves and sambar onions and fry them well with a pinch of salt. Add this to the ground chutney.

IDLI SAMBAR

Ingredients:
Lentils- ½ cup
Chopped tomatoes- ¼ cup
Asafetida powder- 1 tsp
Mustard seeds- 1tsp
Chopped sambar onions- 1 cup
Crushed tomatoes-1 ½ cup
Turmeric powder- 1 tsp
Powdered jabbery- 1tsp
Enough gingelly oil
Salt to taste
Roast in a spoon of oil and then grind the following:
Tamarind- a lime size
Coriander seeds- 2 tsp
Cumin seeds- ½ tsp
Peppercorns- ½ tsp
Curry leaves- 2 tbsp
Black gram- 1 tsp
Fenugreek seeds- ½ tsp
Bengal gram- 1 tsp
Shredded coconut- 2tbsp
Procedure:
Pressure cook the lentils with ¼ cup of chopped tomatoes and the asafoetida powder.
Soak the tamarind in water for ½ hour and then extract the juice.
In a kadai pour 4tbsp oil.
When it becomes hot, add 1sp mustard seeds and when they splutter add the chopped sambar onions and fry well.
Then add 1 ½ cup of chopped tomatoes with the of turmeric powder.
Fry until the tomatoes are mashed well and the oil floats on the top.
Then add the cooked dal[lentils] with enough water and salt.
Let the sambar simmer for a few minutes.
Then add the tamarind extract and the ground powder.
Mix well and again let the sambar simmer for a few minutes.
Add the powdered jaggery and 2sp gingelly oil.
Mix well and put off the fire.

PARUPPU THUKAIYAL

Ingredients:
½ cup lentils, 1 cup- shredded coconut, peppercorns- ¼ tsp, red chillies-3, garlic flakes-3, salt to taste, 3 tbsp- oil

Procedure:
Fry the lentils in the oil to a golden brown colour. At the last stage add the peppercorns and the red chilies and fry for a minute. When cooled, grind the fried ingredients with the shredded coconut, garlic flakes and enough salt to a coarse paste.

CHOW CHOW THUKAIYAL

Ingredients:
Chow chow- 1 [medium sized], chopped tomatoes- ½ cup, lentils- 2 tbsp, black gram- 1 tbsp, asafotida- a pea-sized, tamarind- a marble sized, red chillies-3, green chillies-2, oil- 2 tbsp, salt to taste

Procedure:
Cut the chow chow in to small pieces. Heat a kadai and pour the oil. Add the dals and the asafotida. Fry them to a golden brown colour. Then add the chow chow pieces with the chillies and fry till the vegetable become soft. When cooled, grind all the ingredients with the tamarind and enough salt to a coarse paste.

PEERKANGAI THUKAIYAL

Ingredients:

Peerkangai- 250 gms, 2 tbsp black gram, 2tbsps Bengal gram, asafotida- a pea sized, red chillies-3, green chillies-3, tamarind- a gooseberry sized, oil- 3tbsp, salt to taste

Procedure:
Heat a kadai and pour the oil. Fry the asafotida, and the dals to a golden brown colour. Then add the chillies and the peerkangai pieces and fry till the vegetable becomes soft. When cooled, grind the fried ingredients with the tamarind and enough salt to a coarse paste.

BRINJAL CHUTNEY

Grill one big brinjal well until the outer skin is changed into black. Then peel it and keep the flesh. Soak a small gooseberry sized tamarind in quarter cup of water. Heat a kadai and pour 4tbsp gingelly oil. Add 1 cup of chopped onion, 6 red chillies, and 2 cups of chopped tomatoes. Fry them until the vegetables are well mashed and the oil comes on the surface. Grind them with the brinjal flesh, tamarind and enough salt to a slightly coarse mixture. Temper with mustard seeds, a few curry leaves and asafoetida powder.

RED CHUTNEY

Fry 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to LIGHT BROWN COLOUR. Grind them with a small gooseberry-sized tamarind, 5 peppercorns, 2tbsps shredded coconut, and 2tbsps chopped coriander leaves. Mix butter to the chutney in 8tbsps:50gms ratio.

PEANUT PUNNAKKU CHUTNEY

Heat 2 Tbsp. oil in a pan. Add 6 dry red chillies, 1 Tbsp. urad dal and 1/4 tsp. asafoetida powder and fry a little. Then add 1/2 cup of peanut punnakku, 2 pods garlic, 2 Tbsp. grated coconut, then finally add little curry leaves, coriander leaves, salt, small gooseberry size tamarind. Fry a little , remove from stove . When cool grind to a fine paste, chutney is ready.

TOMATO ONION CHUTNEY [RED CHUTNEY]

Grind 2 onions, with 5 medium tomatoes, 1/2sp aniseed, 8 red chillies and enough salt to a fine paste. In a kadai, pour 4 tbsp of gingelly oil. When the oil becomes hot, add 1sp mustard seeds and when they splutter, add the ground masala. Cook it on a medium fire until all the water in it is evaporated and the oil comes on the surface. Pour a tsp of gingelly oil and mix well. Put off the fire.

DHANIYA TOMATO CHUTNEY

In 1tbsp of oil, fry one handful of coriander seeds and 6 red chillies. Take them away. Again, in 2sps of oil, fry 1 cup of crushed tomato, 1 spring curry leaves, 10 garlic flakes, 1sp ginger and 10 small onions. Grind them to a fine paste with enough salt.

TOMATO COCONUT KUZHAMBU

In fact this recipe is 30 years old and I have learnt this at the time of marriage

Heat 2tbsps of oil. Add 1sp mustard seeds. When they splutter, add 1cup of chopped onion and 1 cup of chopped tomato. Fry well until they are mashed and oil floats on the top. Add 2sps chilli powder, 1sp coriander powder and 1sp turmeric powder and fry for a few minutes. Grind 1 cup of shredded coconut with 1sp ginger to a fine paste. Add this to the masala with 1 cup of water and enough salt. Cook until it is well blended.

CABBAGE CHUTNEY

In 2tbsps oil, fry 1sp of black gram, 1sp of Bengal gram, 1 onion, 1 tomato, 1sp ginger, and 2 garlic flakes. Add 1 cup of shredded cabbage and fry for a few minutes. Grind them all with a marble sized tamarind, 1tbsp shredded coconut and enough salt.

RADISH CHUTNEY

In a tsp of oil, fry a pea sized asafoetida and 4sps of black gram to a light brown colour. Grind them coarsely with one handful of shredded coconut, two handfuls of nicely cut radish, 7 green chillies, a small gooseberry sized tamarind and enough salt.

LADIES FINGER CHUTNEY

Cut 4 ladies fingers into small pieces and fry them nicely in a tbsp of oil. Take them out. Add 1sp cumin seeds, 1 onion and 1 tomato [which are chopped nicely], 4 green chillies and 7 garlic flakes and fry them well until all are mashed well. Grind them all coarsely with a marble sized tamarind and enough salt.