Tomato Garlic chutney

 Ingredients:-

Onion - 1 big
Dry red chilli - 4 - 5
Tomato - 1, big 

Garlic pods - 5-6 nos 

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp
Curry leaves - few

Asafoetida - a pinch
Salt to taste
Oil

Preparation:-

• Heat oil in a pan, add onion, tomato, garlic, curry leaves and  dry red chillies and Saute on a low heat for 5-6 minutes.Turn off the flame and let it cool. 
• Transfer this mixture along with salt to a blender and grind it to a smooth paste using little water. 
• Heat the same pan with  oil. Add mustard seeds, curry leaves, asafoetida  and urad dal and let it splutter. 
• Then pour the seasoning over the chutney.

  

Poondu podi ( garlic podi) for idli/dosa

 

 

Ingredients:-
🧄Garlic - 20-25 cloves
🧄Urad dhal- 1 -2 tsp
🧄Shredded coconut - 3 to 4 tbsp
🧄Dried red chilli- 10 -15 nos
🧄Curry leaves - few
🧄Salt to taste
🧄Oil as needed
 

Instructions:-
🧄In a pan , roast urad dhal, red chilling, curry leaves, shredded coconut and garlic cloves in a tsp of oil until it turns fragrant, crisp and golden.
🧄Cool down and grind it with salt to coarse powder.

 

Channa dhal Coconut Chutney

 

Ingredients:-

Small onion - 6-8 nos
Dry red chilli - 2 or 3
Tomato - 1, small

Garlic pods - 3-4 nos 

Channa dhal- 2 tbsp

shredded coconut- 1/2 cup
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few

Asafoetida - a pinch
Salt to taste
Oil

  

Preparation:-

1. Roast channa dhal until it turns light golden brown color and keep it aside.
2. heat oil in a pan, add onion, tomato, garlic and  dry red chillies and Saute on a low heat for 5-6 minutes.Turn off the flame and let it cool.
3. Transfer this mixture along with salt and rasted channa dhal to a blender and grind it to a smooth paste using little water. 
4. Heat the same pan with  oil. Add mustard seeds, curry leaves, asafoetida  and urad dal and let it splutter. 
5. Then pour the seasoning over the chutney.
6. 
   

Curry leaves Chutney (Karuvepillai Thuvaiyal)

 

Ingredients
🖋Curry Leaves - 1 cup 
🖋Dry red chillies - 2-3
🖋 Salt as needed

 

Preparations:-
🖋Grind all ingredients in a mortal and pestle till it turns into a fine paste.
🖋Serve this fresh chutney with idli/ dosa or rice.

Garlic Chutney

 

#Garlicchutney , a very easy chutney recipe made with fresh garlic and dried red chilli using this #stonegrinder. The taste is deliciously fresh and rustic.

Here is how I make garlic chutney 😋
Ingredients
🖋Garlic cloves - 10-12
🖋Dry red chillies - 5-6
🖋 Salt as needed
🖋 Sesame oil - 1 tbsp
Preparations:-
🖋Grind all ingredients in a mortal and pestle till it turns into a fine paste.
🖋Serve this fresh chutney with idli or dosa.

 

Lemon Rice Mix / Lemon Rice Paste

 

Ingredients

• Lemon - 2 big
• Curry leaves - few
• Dried red chilli - 3
• Green chilli- 1 or 2
• Channa Dhal - 1 tsp
• Mustard seeds - 1 tsp
• Urad dhal - 1/2 tsp
• Asafoetida - a pinch
• Finely chopped ginger - 1 tsp
• Oil - 3 tbsp (preferably sesame oil).
• Turmeric powder- 1 tsp.
• Roasted Peanuts - 2 tbsp.
• Jaggery - 1/4 tsp.
• Salt - to taste.

For spice Powder

• Mustard seeds - 1 tbsp
• fenugreek seeds - 1/4 tsp.
• Pepper corn - 1/4 tsp

  

    

Instructions:-

• In a kadai/Wok, dry roast mustard seeds, fenugreek seeds and pepper corn till it turns Golden brown colour, then remove it from kadai and grind everything together like a powder.
• Heat the oil, add mustard seeds, urad dhal, channa dhal, asafoetida, ginger (Chopped), Green chilly, curry leaves and broken red chilly and sauté until the channa dal turn to light brown.
• Then add Lemon juice, turmeric, salt, cook for few minutes till the raw smell Goes off.
• Now add prepared spice powder(as needed), give a quick mix. cook until it it gets thick consistency.
• Finally add roasted peanuts and mix it well. Turn off the flame.
• Transfer the lemon rice paste into the glass jar and store it into the refrigerator for 1 week.
• You can add this paste to cooked rice and mix well. Serve hot.

Green Mango Pickle | Mangai Urukkai

Ingredients:-

• Raw Mango - 5 or 6 nos
• Mustard seeds powder - 2 tbsp
• Red Chilli powder - 4 tbsp
• Salt as needed
• Seasame oil/Gingelly oil - 2 cup or 8 to 10 tbsp
• Garlic cloves - 5 or 6 nos
• Fenugreek seeds - 1/4 tbsp

Preparation:-

• Wash and soak mangoes in water and cut them into small dice. set aside.

• Take a large wide vessel or bowl and add the mango pieces, red chili powder, mustard powder , fenugreek seeds, garlic cloves and 1 cup of oil and mix well. 

• Place the spice coated mango pieces into the jar.
• Pour 1 cup of oil on top and cover the pickle jar with the lid. Tie a cloth over the lid and keep it in a moisture free area.
• On the 2nd day, open the pickle jar and use a dry ladle and mix them carefully. 
• Cover the jar with lid and tie a cloth over it. Let the pickle marinate for another 4 days.
• If possible keep shaking the container or stir using a clean spatula 2 or 3 times a day. 
• After 4 days if you see the oil is floating on the pickle then it is perfect.
• Mango pickle is ready to be served.

Raw Onion Chutney

My aunty(mom's sister) used to make this chutney on the Ammi Kallu ( rectangular-shaped stone with cylindrical stone pestle) in my childhood days. When we grind it in on ammi kallu ( on the stone), it becomes so tasty compared to blender. But I make this chutney in blender. Me and my brother loves it. Its our all time favourite chutney. Its a very tasty side dish for idli and dosa.

Ingredients:-

• Small onion/ shallots - 8 to 10 nos
• Red chillies -  5 to 6 nos
• Gingerly oil - 1 tbsp
• Salt to taste

Preparation:-

• Blend the red chilies and salt in a blender. Grind it to a smooth paste adding required water.   

• Add shallots/small onion and blend  until it turns to a fine paste.   

• Transfer it to a bowl.
• Add gingerly oil on the top of the chutney.
• Serve with dosa or idli.

Lemon Pickle

Ingredients:-

• Lemon - 4 nos
• Turmeric powder - 1/4 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Asafodita powder - 1/4 tbsp
• Gingelly oil - 3 to 4 tbsp
• Curry leaves - few
• Mustard seeds - 1 tbsp
• Salt as needed

To Roast and Grind:-

• Fenugreek seeds -1 tbsp
• Mustard seeds - 1 tbsp
• Red chillies - 4 to 5 nos

Preparation:-

1. Heat a pan, add fenugreek seeds, mustard seeds and red chillies and dry roast till the color starts changing to brown. Remove from fire and Let it cool down. Powder the roasted mixtures to a slightly coarse texture. Set aside.

2. Cut the lemons into small bite size pieces and remove the seeds.

3. In a pan, boil 1 cup of water and put the lemon pieces in to it and add salt and turmeric powder. Cover the lid and allow to boil for 5 to 10 minutes or until it's soft.

4. Now add ground powder and red chilli powder and mix everything well. 

5. Heat oil in a kadai and when it is hot add mustard. Once the seeds crackle, add curry leaves, asafoetida and broken red chilli. Remove from fire and pour it over the lemon mixture. Mix well and transfer it to a glass jar/ bottle.

6. Serve with sambar rice or Curd rice.

Gongura Thogayal / Gongura Chutney

Ingredients:- 

• Gongura leaves - 2 cup
• Green chillies - 3 nos
• Dry Red chillies- 3 nos
• Coriander seeds- 1 tbsp
• Cumin seeds- 1/4 tbsp
• Mustard seeds- 1/4 tbsp
• Fenugreek seeds - 5 or 6 seeds
• Garlic pods - 2 or 3 nos
• Tamarind paste - 1/2 tbsp
• Salt as need
• Oil 

Preparation:-

• Separate gongura leaves from the stem and wash the leaves.
• Drain the leaves and dry it in a paper towel for sometime. 

• Heat 1/4 tbsp of oil in a wok/kadai,add gongura leaves and fry until it becomes soft. Set aside. 

• Heat a kadai/wok and roast dry red chillies, green chillies, cumin seeds, mustard seeds, fenugreek seeds, garlic pods and coriander seeds. Let it to cool.
• In a blender, add roasted ingredients and grind it well.

• And then add the roasted gongura leaves, tamarind paste, little water and salt and grind it to a smooth paste.

• Serve with plain rice or curd rice.

Tomato Garlic Chutney

Ingredients:-
Tomato - 1 , cubed
Garlic cloves -6 or 8 nos
Shallots(Small onion)- 4 or 5 nos
Dry red chillies - 4 or 5 nos
Salt to taste

To Temper:-
Mustard seeds-1tsp
Curry leaves - few
Hing - 1/4 tsp
Oil - 1 tsp

Preparation:-
1. Heat oil in a Vessel.
2. Add dry red chillies and garlic cloves and saute for a minutes.
3. Then add shallots and tomato. Saute until tomato turns soft.
4. Turn off the stove and let it cool completely.
5. Blend the tomato garlic mixture till coarse.
6. Heat the same pan with oil.
7. Add mustard seeds. When they splutter, add curry leaves and hing and turn off heat.
8. Pour this tempering over the chutney and mix well.
9. Serve with idli or dosa.

Mango Ginger Chutney/Manga Inji Thokku

Ingredients:-

• Mango Ginger/Manga Inji - 500 grams
• Mustard seeds - 2 tsp
• Red Chilly powder - 2 tsp
• Fenugreek powder - 1/4 tsp
• Green Chilly - 2 nos
• Asafoetida - 1/2 tsp
• Tamarind Paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Jaggery - 1 tsp
• Curry leaves - 2 spring
• Gingerly oil - 5 or 6 tsp
• Salt to tast

Preparation:-

1. Wash and scrap the skin of Mango ginger/ Manga Inji well.

2. Cut the mango ginger into pieces and wash again well.

3. Grind it to a fine paste. Set aside.

4. Heat oil in a pan, add mustard seeds.

5. When mustard seeds crackle, add asafoetida, curry leaves and green chilly and saute on medium flame for 3 minutes.

6. Then add the ground mango ginger paste and tamarind paste and saute for a minute.

7. Now add red chillly powder, fenugreek powder, turmeric powder, jaggery and salt. Mix it well.

8. Pour 2 tsp of gingerly oil and saute it until it leaves the oil floats on top.

9. Turn off the flame and allow the Chutney/Thokku to cool.

10. Store it in a glass bottle or air tight container.

11. Serve it with rice, idli, dosa, Chappati, Baji,Boonda, Adai etc.

Thuthuvalai Keerai Thuvaiyal/ Trilobatum Leaves Chutney

"Thuthuvalai Leaves/Trilobatum Leaves is an herb used to treat the cold, cough and asthma."

Ingredients:-

• Thoothuvalai Keerai / Trilobatum Leaves - 1 cup
• Dry Red Chilli - 3 nos
• Channa dal/Kadalai Paruppu - 1 tsp
• Urad dal - 1 tsp
• Mustard seeds - 1 tsp
• Small Garlic pods - 2 or 3 nos
• Small onion - 3 or 5 nos
• Tamarind - 1 lemon size
• Curry leaves - 2 spring
• Coriander leaves , chopped - 1/4 cup
• Grated Coconut - 1/4 cup
• Salt 

Preparation:-

Cleaning:-

1. Thoothuvalai Keerai / Trilobatum Leaves will be full of small thorns. So remove it carefully.
2.  Wash the leaves under running tap water. Set aside.  

To Make Thuvaiyal/Chutney:

1. Heat a tsp of oil in a pan/kadai.
2. Add mustard seeds, curry leaves and broken red chilies, urad dal and channa dal. Saute until it becomes golden brown color.
3. Now add chopped onions and garlic flakes. Saute for a min.
4. Add grated coconut and tamarind. Saute for a min on low flame.
5. Then add washed herb/keerai and chopped coriander leaves. cook for a min.
6. Remove from the heat and allow to cool.
7. Grind in a mixer adding little water and salt. Blend it well.
8.  Serve with idli, dosa or rice.