July 28, 2009

Mint Thogayal (chutney)

Posted in Chutney, pickle/condiments, sides at 11:56 am by kalpana

IMG_5199

Ingredients

  1. Mint (pudina) – 3 1/2 cups
  2. Urad dal – 1/2 cup
  3. Garlic cloves – 3 to 4
  4. Ginger – 1/2 inch piece
  5. Green Chillies – 3
  6. Tomatoes – 2
  7. Curry leaves – 1 sprig
  8. Salt to taste
  9. Tamarind pulp – 2 teaspoons
  10. oil
  11. Mustard seeds – 1/2 teaspoon
  12. 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

Posted in Chutney at 10:23 am by messycooks

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

Posted in Chutney at 12:58 pm by messycooks

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

Posted in Chutney at 8:27 pm by messycooks

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

Posted in Chutney at 8:27 pm by messycooks

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

Posted in Chutney at 6:36 pm by messycooks

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