Dosakai & Brinjal Chutney

Ingredients:
1 cup chooped dosaki(yellow)
1/2 cup brinjal pieces
5 green chillies chopped
2 big tomatoes chopped
1 sp jeera
6 pods garlic
small lemon size tamarind
1/2 cup chopped coriander
Salt to taste
Pinch of pasupu
1 sp oil to fry
Popu:
mustard 1 sp
menti powder 1/2 sp
hingu pinch

Method:
Chopp the dosakai removing the seeds.
Take some oil in pan and heat.
Add green chillies and fry.
Then add brinjal pieces and tomatoes,salt and pasupu.
After it fries well till soft cool it.
Then grind to paste adding coriander,and tamarind.
Add this paste to the chopped dosakai pieces and mix well.
Take a pan add some oil and fry the popu items and add to the above mixture.
This chutney goes well with hot rice.

Chutney For Idli & Dosa

Coconut Chutney
Ingredients
Coconut 1 cup
chutney pappu
Green chilli chopped 1 spoon
salt to taste
Poppu
mustard 1/4 spoon
Curry leaves 4-5
1/4th spoon oil to fry poppu
Method
Grind the coconut,green chillies,and chutney pappu to a soft past adding little water.
Take a pan add oil and let it heat.
Add the mustard and curry leaves to fry.
Add the above fried poppu to the grinded coconut mix.
Chutney is ready to serve with idili,dosa,and vada.

Kobarikai Pachadi (Coconut)

Ingredients
Cocnut scrape 1 cup
Green chillies 3
Tamarind small lemon size ball
Salt to taste
Pinch of pasupu
Popu
1/4th spoon mustard
Little mentulu
Jeera 1/4th spoon
Red chilli 1
Pinch of hingu
1 spoon oil
Method
Grind all the ingredients leaving the poppu items.
Take a pan add some oil to heat.
When the oil heats add the popu ingredients and fry.
Add this popu to the grinded paste of coconut with green chillies,tamarind,salt ans pasupu.
Kobarikai pachadi is ready to serve.
Goes well with hot rice.

Allam Pachadi

Ingredients
2 tbsp allam pieces
samll lemon size tamarind
2 tbsp bellam
salt to taste
1 spoon chilli powder
pinch of pasupu
4 to five garlic pods
mustard for poppu
oil to fry poppu
Method

Grind all the ingredient to paste leaving mustard and oil.
Take a pan add some oil.
After the oil heats add mustard seeds and pinch of hingu.
Then add the fried poppu to the paste of allam.
Allam pachadi is ready to serve.
Goes well with rice, idli, and dosa.