July 28, 2009
Mint Thogayal (chutney)
Ingredients
- Mint (pudina) – 3 1/2 cups
- Urad dal – 1/2 cup
- Garlic cloves – 3 to 4
- Ginger – 1/2 inch piece
- Green Chillies – 3
- Tomatoes – 2
- Curry leaves – 1 sprig
- Salt to taste
- Tamarind pulp – 2 teaspoons
- oil
- Mustard seeds – 1/2 teaspoon
- Red chillies – 2
Method
- Heat a teaspoon of oil in a pan.Toast the urad dal in a low flame.Take it out of heat when it turns golden brown and keep it aside.
- Heat 3 tablespoons of oil in a pan. Add roughly chopped garlic,ginger,green chillies and saute them for a minute on medium heat.
- Add the Mint leaves,curry leaves and saute them for few minutes.
- Add the chopped tomatoes ,salt and saute until the tomatoes are done.
- Grind the mint-tomato mixture,tamarind pulp, urad dal and grind them coarsely.
- For tempering, heat oil in a pan.Add the mustard seeds.When it pops,add the redchillies and fry them.
- Add it to the thogayal and mix well.
- Serve it with rice ,idli or dosa.
July 23, 2006
Curry Leaves Chutney
Curry Leaves – a bunch
Uradh dhal – 1 tablespoon
red chillies -4
Asafetida – a pinch
Tamarind paste – a little
Mustard seeds
oil
Salt.
Method
Add a little oil to a pan and saute curry leaves for 2-3 mins.
Take it out and let it cool.
Add some more oil to the small pan and fry the urad dhal and red chillies till they turn light brown.
Add the curry leaves ,urad dhal,redchillies, asafetida ,tamarind paste,salt to a mixie and grind well.
for Tempering , add a teaspoon of oil.when it is hot add mustard seeds to it.when it splutters add to the chutney.
July 20, 2006
Coconut Chutney
Ingredients
Shredded Coconut -1/2 cup
Bengral Gram – 4 tsp
Curry leaves – 4 Leaves
Green Chilis – 2
Tamarind Paste – little
Salt for taste
Mustard for frying
Split Urad Dhal for frying
Red Chili – 2
Method:
Adding some water grind Coconut,Chilis,Bengal gram,Curry leaves,Tamarind and salt.
Heat oil in pan add mustard seeds.After it pops add urad dhal,2 Curry leaves,Red chilis.Take it off from heat when urad dhal becomes golden brown.Add it to the grinded chutney and serve it for snacks or Idly,Dosa etc..
Tip:
If needed can add 1 Garlic clove and a little ginger.
July 19, 2006
Tomato-onion chutney for idli & dosa
Tomatoes-3
Onion-1
Urad dhal -3 tablespoon
Green chillies -2 ( Add more for more heat)
Garlic Cloves -2
Curry leaves
Mustard seeds
oil – 3 teaspoons
Asofetida – a pinch
Salt to taste
Method
Add a teaspoon of oil to pan and fry the garlic,onion ,green chillies and tomates till it is soft.
Take it out of heat and let it cool.
Add a teaspoon of oil and fry the urad dhal till golden brown .
Grind the onion-tomato mixture and urad dhal with some salt.
For tempering, Heat a teaspoon of oil and add mustard seeds .When it pops add a pinch of asofetida and curry leaves.
Add it to the Tomato-onion mixture.
Tomato-onion chutney for idli & dosa
Tomatoes-3
Onion-1
Urad dhal -3 tablespoon
Green chillies -2 ( Add more for more heat)
Garlic Cloves -2
Curry leaves
Mustard seeds
oil – 3 teaspoons
Asofetida – a pinch
Salt to taste
Method
Add a teaspoon of oil to pan and fry the garlic,onion ,green chillies and tomates till it is soft.
Take it out of heat and let it cool.
Add a teaspoon of oil and fry the urad dhal till golden brown .
Grind the onion-tomato mixture and urad dhal with some salt.
For tempering, Heat a teaspoon of oil and add mustard seeds .When it pops add a pinch of asofetida and curry leaves.
Add it to the Tomato-onion mixture.
Mint chutney for snacks
Ingredients
Mint leaves – 1 bunch
shredded coconut – 2 tsp
Green chili - 1
Red chili - 1
Tamarind paste – little for taste
Sugar -1/4 tsp
Salt for taste
Oil – 2 tsp
Method
Heat oil in pan and add mint leaves and saute well.Add Shredded coconut,Chillis,Salt,tamarind paste and grind well.
Add sugar and stir it well.
Serve it with Cutlet,Aloo Tikki,Bhaji etc
