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.