1. Strawberry {Arenellikai} Chutney
Ingredients :
Method :
Wash and cut the amla into pieces and remove the seeds. Fry slightly in oil, adding asafoetida, green chillies, and salt. Mix with grated coconut and grind to a fine paste. Serve with hot ghee rice, molakuttal rice. Instead of small amla big nelliekkai can also be used.
2. Brinjal Chutney
Ingredients :
Method :
Wash the brinjal, wipe with a cloth, apply oil all over and roast over a flame till the skin gets peeled off and the vegetable becomes tender. When it gets cooled, smash and keep aside. Clean & wash the coriander leaves, remove the roots and thick stem. Spear over a cloth in the shade for a while. Grind to a fine paste adding green chillies, tamarind and salt. Finely mix the smashed brinjal and grind it. Heat oil in a kadai and fry urad dal to a golden colour, add with the grained chutney. Run the mixer for just few more seconds. Do not grind it finely [fried urad dal gives a crunchy nutty flavour ]. Keep in a mixing bowl, season with mustard seeds and asafoetida. Serve with hot steamed rice.
3. Energy Chutney
Ingredients :
Vegetables :
Method :
Heat oil in kadai and put asafoetida, red chillies,urad dal, channa dal, toovar dal, fry well and keep [ fry till dal turns gloden in colour. Then wash and cut cabbage, carrot, brinjal and onion into small pieces and fry in oil. When it is half fried add finely chopped tomatoes and fry well. With the fried dal, add fried vegetables, sprouted channa, tamarind, red chillies, asafoetida, salt and grind to a fine paste without adding much water. [ use only boiled and cooled water ]. This can be served with rice and chappatties.
4. Green Chutney
Ingredients :
Method :
Wash and take the leafy portion of coriander and mint leaves. Mix all the other ingredients. Grind to a fine paste adding little water. Serve with vegetable pakodas etc.
5. Peanut Chutney
Ingredients :
For Seasoning :
Method :
In one spoon oil, fry red chillies, coriander seeds, cinnamon, coconut, and coriander leaves. Grind to a fine paste adding roasted and peeled peanuts. Season with mustard seeds, urad dal and curry leaves. Serve with dosa and idlies.
6. Mixed Vegetable Chutney
Vegetables :
Ingredients :
For Seasoning :
Method :
Apply oil to the brinjal and heat it directly over the fire. Peel the outer skin and keep aside. Cut a portion of all other vegetables and measure it to 2 cups. Then take a frying pan, pour oil and fry channa dal, and urad dal to a golden colour. Then add red chillies, asafoetida, grated coconut, fry into light brown colour and keep aside. In the same frying pan, pour 1 tbl sp oil & fry the vegetables well. Add tomatoes and fry well. Grind together the roasted peanut, tamarind, salt and all the ingredients to a paste [sprinkle]. Use boiled and cooled water for grinding [the chutney should not be watery]. Season with mustard seeds and urad dal in oil.
Note :
This chutney can be made with any single or one or two vegetables together. And this chutney can be made without coconut also.
7. Onion Chutney
Ingredients :
Method :
Heat 1 tbl sp oil in a kadai. Put channa dal, urad dal and fry till it turns into golden colour. Add 1/4 sp of asafoetida, green chillies, red chillies, finely chopped onion, grated coconut and fry till the onion becomes soft and transparent. Add salt, tamarind and grind to a fine paste adding little water. Then heat 1 tbl sp oil in the kadai & put 1 tsp mustard seeds. When it crackles, add the grained paste and stir continuously till it becomes thick & all the water is absorbed. Allow to cool well. Keep in a closed container. Serve this chutney with rice, dosas.
8. Pudina Chutney
Ingredients :
Method :
Heat oil in a frying pan and fry green chillies for 2 mins. Now add the washed pudina and coriander leaves and fry for 2 mins. Add the grated coconut and fry for a minute. Put off the fire. With the above fried ingredients, add sliced raw onion, salt, little water and blend to a smooth paste. Transfer to a serving bowl & serve with rice & dosas.
Ingredients :
- Strawberries [Small amla] - 200 gms
- Green chillies - 6 to 7
- Asafoetida - 1/4 tsp
- Salt - As per taste
- Oil - 1 tbl sp
- Coconut gratings - 1/4 cup.
Method :
Wash and cut the amla into pieces and remove the seeds. Fry slightly in oil, adding asafoetida, green chillies, and salt. Mix with grated coconut and grind to a fine paste. Serve with hot ghee rice, molakuttal rice. Instead of small amla big nelliekkai can also be used.
2. Brinjal Chutney
Ingredients :
- Purple brinjal - 1 big
- Tamarind - Small lemon size
- Green chillies - 6
- Salt - As per taste
- Coriander leaves - 1 cup
- Urad dal - 2 tbl sp
- Oil - 2 tsp
- Mustard seeds - 1 tbl sp.
Method :
Wash the brinjal, wipe with a cloth, apply oil all over and roast over a flame till the skin gets peeled off and the vegetable becomes tender. When it gets cooled, smash and keep aside. Clean & wash the coriander leaves, remove the roots and thick stem. Spear over a cloth in the shade for a while. Grind to a fine paste adding green chillies, tamarind and salt. Finely mix the smashed brinjal and grind it. Heat oil in a kadai and fry urad dal to a golden colour, add with the grained chutney. Run the mixer for just few more seconds. Do not grind it finely [fried urad dal gives a crunchy nutty flavour ]. Keep in a mixing bowl, season with mustard seeds and asafoetida. Serve with hot steamed rice.
3. Energy Chutney
Ingredients :
- Urad dal - 2 tbl sp
- Channa dal - 1 tbl sp
- Toovar dal - 1/2 tbl sp
- Sprouted channa - 1 tbl sp.
Vegetables :
- Cabbage - 1 small piece
- Carrot - 2
- Brinjal - 1 [small]
- Onion - 2
- Tomatoes - 3
- Tamarind - Small lemon size
- Red chillies - 7 to 8
- Asafoetida - 1/4 sp
- Oil - 4 tbl spn
Method :
Heat oil in kadai and put asafoetida, red chillies,urad dal, channa dal, toovar dal, fry well and keep [ fry till dal turns gloden in colour. Then wash and cut cabbage, carrot, brinjal and onion into small pieces and fry in oil. When it is half fried add finely chopped tomatoes and fry well. With the fried dal, add fried vegetables, sprouted channa, tamarind, red chillies, asafoetida, salt and grind to a fine paste without adding much water. [ use only boiled and cooled water ]. This can be served with rice and chappatties.
4. Green Chutney
Ingredients :
- Coriander leaves - 1 bunch
- Mint leaves - 1 bunch
- Green chillies - 6 to 7
- Tamarind - 1 small amla size
- Salt - As per taste
- Chutney dal - 1 tbl sp.
Method :
Wash and take the leafy portion of coriander and mint leaves. Mix all the other ingredients. Grind to a fine paste adding little water. Serve with vegetable pakodas etc.
5. Peanut Chutney
Ingredients :
- Peanuts - 1/2 cup [roasted and peeled]
- Grated coconut - 1/2 cup [fresh]
- Red chillies - 2
- Coriander seeds - 1 tsp
- Cinnamon - 1/2 inch piece
- Coriander leaves - 1 small bunch.
For Seasoning :
- Oil - 2 tbl sp
- Mustard seeds - 1/2 sp
- Urad dal - 1/2 sp
- Curry leaves - Little.
Method :
In one spoon oil, fry red chillies, coriander seeds, cinnamon, coconut, and coriander leaves. Grind to a fine paste adding roasted and peeled peanuts. Season with mustard seeds, urad dal and curry leaves. Serve with dosa and idlies.
6. Mixed Vegetable Chutney
Vegetables :
- Carrot - 1
- Red pumpkin - 1 small piece
- Raw green banana - 1 medium size
- Chow-Chow - 1 small
- Peerkkangai [ridge gourd] - 1 small
- Brinjal - 1 small
- Yam -[senai kilangu] - small piece
- Tomatoes - 2.
Ingredients :
- Tamarind - 1 small amla size
- Channa dal - 1 tbl sp
- Urad dal - 2 tbl spn
- Roasted peanut - 1 handful
- Red chillies - 4 to 5
- Green chillies - 3 to 4
- Asafoetida - 1/4 sp
- Salt - As required
- Grated fresh coconut - 1 cup.
For Seasoning :
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Urad dal - 1/2 sp.
Method :
Apply oil to the brinjal and heat it directly over the fire. Peel the outer skin and keep aside. Cut a portion of all other vegetables and measure it to 2 cups. Then take a frying pan, pour oil and fry channa dal, and urad dal to a golden colour. Then add red chillies, asafoetida, grated coconut, fry into light brown colour and keep aside. In the same frying pan, pour 1 tbl sp oil & fry the vegetables well. Add tomatoes and fry well. Grind together the roasted peanut, tamarind, salt and all the ingredients to a paste [sprinkle]. Use boiled and cooled water for grinding [the chutney should not be watery]. Season with mustard seeds and urad dal in oil.
Note :
This chutney can be made with any single or one or two vegetables together. And this chutney can be made without coconut also.
7. Onion Chutney
Ingredients :
- Big onion - 5 to 6 [peeled and chopped finely]
- Fresh coconut - 1 cup
- Green chillies - 3
- Red chillies - 5
- Channa dal - 1 tbl sp
- Urad dal -1 tbl sp
- Asafoetida -1/4 sp
- Tamarind - 1 small lemon size
- Refined oil - 2 tbl sp
- Mustard seeds - 1 sp
- Oil - 1 tsp [ for seasoning].
Method :
Heat 1 tbl sp oil in a kadai. Put channa dal, urad dal and fry till it turns into golden colour. Add 1/4 sp of asafoetida, green chillies, red chillies, finely chopped onion, grated coconut and fry till the onion becomes soft and transparent. Add salt, tamarind and grind to a fine paste adding little water. Then heat 1 tbl sp oil in the kadai & put 1 tsp mustard seeds. When it crackles, add the grained paste and stir continuously till it becomes thick & all the water is absorbed. Allow to cool well. Keep in a closed container. Serve this chutney with rice, dosas.
8. Pudina Chutney
Ingredients :
- Pudina [mint leaves] - 1 bunch
- Coriander leaves - 1 small bunch
- Green chillies - 5
- Grated coconut - 1/4 cup
- Large onion - 1 [chopped]
- salt - To taste
- Oil - 1 tbl sp.
Method :
Heat oil in a frying pan and fry green chillies for 2 mins. Now add the washed pudina and coriander leaves and fry for 2 mins. Add the grated coconut and fry for a minute. Put off the fire. With the above fried ingredients, add sliced raw onion, salt, little water and blend to a smooth paste. Transfer to a serving bowl & serve with rice & dosas.
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