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.

Tomato chutney

Ingredients:
Ingredients
tamatoes medium -- 5
ginger, garlic paste -- 1tbsp
turmeric -- 1/2 tsp
dhaniya powder -- 1tbsp
red chilli powder -- 3tbsp
salt -- to taste
oil -- 3tbsp

Method:
Heat oil in a deep fry pan, add ginger garlic paste to heated oil.
Then add washed whole tomatoes (or cut them into 4 pieces) to it, fry for 2mins.
Keep covered on medium flame for 15 mins.
After tomatoes are half coocked mash them slightly with spoon, again cover it with lid for 5mins.
After tomatoes are finely cooked then add turmeric, dhaniya powder, and red chilli to it, mix and cover it for 5mins.
Now add salt to it and let it be for 2 mins. Switch off the flame.
Serve with rice or any rotis or snacks.

Tomato chutney

Ingredients:
1kg tomatoes,
2 tbsp chilli powder
½ sp fenugreek seeds
½ sp mustard
lemon size tamarind
pinch turmeric powder
little hing
salt to taste

Method:
1.cut tomatoes, add oil in a kadai after it heats up add mustard and hing a little
2.add tomato pieces , tamarind , turmeric , salt and let it cook for some time , after it cools grind it and keep it aside
3.roast fenugreek seeds and make it into a powder
4.Take oil in a separate kadai , let it heat add hing , let it cool down , after that add chilli powde

Onion chutney

Ingredients:
3 big onions
small lime size tamarind
5 to 6 green chillies

Method:
Put oil in a pan add some jeera and mina pappu onions and green chillies fry them until onions turn brown.
Switch off the stove and add tamarind to it it becomes soft with the heat .
Blend the above ingredients with salt and very little water Add thadka , with mustard jeera ,curry leaves and hing .
Goes well with rice and rotis also.