Peanuts Chutney
Ingredients:
Peanuts-50 grams
Red chillies-6
Asafoetida powder-1/2 tsp
Scraped Coconut-2 tsps
Medium sized onion-1
Tamarind-lemon sized soaked in the water.
Salt-to taste
Method:
Heat little oil in the pan and fry the red chillies,asafoetida,peanuts.
Then grind it along with the scraped coconut,tamarind[squeezed],salt.
Then garnish with fried urad dhal,mustard seeds and Bengal gram.
Decorate with coriander leaves.
Curry leaves Chutney
Ingredients:
Curry leaves-1 ½ cups
Ginger-1/2 piece
Red chillies-6
Urad dal-1tsp
Salt-to taste
Asafoetida-a pinch
Tamarind pulp-1 tbsp
Oil-tsp
Method:
Heat oil in a pan.Fry the urad dal till light brown in colour.
Add whole red chillies and asafetida and fry for few minutes.
Remove from fire. Wash and chop the curry leaves and fry them slightly.
Ground the fried curry leaves with red chillies,asafoetida,ginger and the salt.
Mint Chutney
Ingredients:
1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste
Method:
Fry all these in a little oil, one by one.
Blend to a smooth paste using a little water.
Serve With Dosas, Idli or Rotis.