When I am in a good mood to cook, I will take time and prepare all these chutneys together for idly. I love to have idly with variety of chutney as they serve in restaurants. Whenever I go home from hostel, I used to torture my mom, by asking her to prepare three chutneys in little quantities for me. It will delicious to have like that.

Chutney 1: Coconut Chutney

Ingredients:

Coconut - 1 cup scraped

Green chillies - 6

Ginger - 1/2 inch piece

Roasted Gram - 1/4 cup

Salt

Method:

In a kadai add 1 tsp of oil and saute the chillies and ginger.

Add this with the rest of the ingredients and grind it smooth.

Season it with mustard, urad dhal, and curry leaves.

Chutney 2: Tomato Chutney

Ingredients:

Pearl Onion - 20

Garlic - 10

Tomato - 2 fully ripen

Red Chillies - 10

Salt

Method:

In a kadai, add 1 tsp of oil and saute all the ingredients, till they are cooked.

In a mixer, grind it coarsely by adding salt.

Season it with mustard, urad dhal, and curry leaves, using gingelly oil.

The other one is pudhina chutney for which u can find the method here.

Serve all the three chutneys as side dish with spongy hot idlys.

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Curry leaves is the one which turns an ordinary dish into an aromatic dish. This helps a lot in digestion and many diseases related to food can be cured with the help of this small herb. Almost all of the Indian dishes use it while seasoning. We can also consume it with buttermilk, by crushing it into the buttermilk. Especially for women, it helps a lot in hair growth. 

This time my mom got a lot of fresh curry leaves from the garden. It was so fresh and hence i didn't want to waste by storing it for a long time in the fridge. Hence the thought of preparing karuveppilai thuvaiyal flashed my mind. 

Ingredients:

Curry Leaves - 1 cup

Red Chillies - 2

Green Chillies - 2

Urad Dhal - 1 tbsp

Tamarind - gooseberry sized

Coconut - 2 tbsp

Ginger - 1/2 inch piece

Method:

In a kadai, heat 1 tsp of oil. Add the urad dhal and roast it till it turns golden brown.

Add the ginger and tamarind and saute well. Then add the chillies and saute for a min. 

Add the curry leaves and saute well. 

In a mixer add all the roasted ingredients, salt and coconut. Grind it to a smooth paste. 

This curry leaves will increase the body temperature. So if you want you can replace the tamarind with lemon juice. 

Serve this chutney with hot rice and a some ghee, if you are feeding your kids. It also goes well with idly/dosa. 

I am sending this to SWC - Cooking with Greens event hosted by Sowmya

Here is my next recipe for the tomato season. My mom prepared this and my only work was to shoot and eat. This one can be a side dish for rice or chappathi, serve as spicy jam for bread toasts or chutney for dosas. Too much na! You can preserve it for at least 15 days with refrigeration. Here goes the recipe. 

Ingredients:

Tomato - 1 Kg

Red Chillies - 30 - 40

Tamarind - Lemon sized

Lemon - 2

For Seasoning:

Gingelly Oil - 1/2 cup

Mustard and Urad Dhal

Curry Leaves

Aesfoetida 

Method:

Cut the tomatoes and sun dry it for a day. Also sun dry the chillies. 

In a mixer grind the red chillies first without adding water. Then add the tomatoes and tamarind and grind it to a coarse paste. 

In a kadai, add the gingelly oil and the items for seasoning. Once the mustard seeds splutter, add the ground paste and keep on stirring. 

Take care that it is not stuck to the kadai. Likewise keep stirring till the raw smell goes off. 

Switch off and store it a container for about 15days. 

I am sending this to SWC-Meals on Wheels conducted by Lakshmi

This will be very spicy and people wont like a burning tongue, dont continue reading. Yeah it will be a very good combination for hot idlies and dosas. I like this very much, so prepare it in the weekend and store it for the week. The taste will last till the entire week.

Ingredients:

Garlic Pods - 20

Red Chillies - 40

Tomato -1

Salt - as per your taste

Method:

Grind together all the above ingredients to a smooth paste by adding water.

You can either have it raw by adding gingelly oil and serve it with Idly or dosa. The picture is the raw one.

Otherwise if you want to store, jus heat some 3 tbsp of gingelly oil in a kadai and add this paste to it. Saute well till the raw smell goes off and the oil seperates. Store it in a container for a week. Whenever you want to serve, heat it in microwave and serve. Thats it.

Once you taste it, you will like it for sure. If you have a hand grinder at home, the taste will be marvellous. But before you start grinding, apply some gingelly oil or castor oil on your hands and then grind. Otherwise your hands will be burning for the whole day. I believe noone using a hand grinder will be referring blogs ;)

I am sending this orange coloured chutney to FIC-Orange hosted by Aparna, originated by Sunshinemom

This chutney my mom used to make it often during my school days. But after I got married, the taste of my husband was so different. so couldnt manage to prepare it anytime at home. When my mom came home, i specifically asked her to prepare this for me and my husband also started liking it. But you should be very careful while preparing it. You have get a tender guard for preparing this chutney, otherwise it will give out a bitter taste. 

Ingredients:

Ridgeguard Skin - Peel off the harder skin and throw it off. Get the smoother skin for this chutney

Tamarind - Gooseberry Sized

Urad Dhal - 1 tbsp

Redchillies - 10

Coconut - 2 tbsp

Salt to taste

Method:

In the kadai, add 1 tsp of oil and add the urad dhal and saute well. 

Add the tamarind, red chillies and saute well. 

Then add the Ridgeguard Skin and saute well, till the raw smell goes off. 

Put everything in a mixer, add the coconut, salt and grind it to a smooth paste. 

Serve hot with Rice. 

Children nowdays march against veggies and are totally towards fried foods and pasteries. Moms are really finding it difficult to inject the health component into them. Here is one easy and tasty way, to make them have the veggies. This chutney will serve as a good combination for idly, dosa and paniyaram. 

Ingredients:

Ridgegaurd - 1/2 kg peeled and minced

Pearl Onion - 20

Tomato - 2

Green Chilies - 8 (Depends on how spicy you want)

Salt to taste. 

Method:

In the kadai, add 2 tsp oil and saute all the ingredients, till the raw smell goes off.

In the mixer grind it to a coarse chutney, by adding salt. 

Season the chutney with mustard seeds, urad dhal and curry leaves. 

Serve with hot idlys. 

I am sending this as an entry to Vegan Ventures Round 2 conducted by Suganya, I believe this will suit her contest. 

This is a simple dish which will go good with dosa or chappathi. This is ideal while travelling as it will not get spoiled soon.

Ingredients:

Tomato(Fully Ripened)- 4

Onion (big) - 2

Chilly Powder - 2 tsp

Corainder Powder - 3 tsp

Fennel Seeds - 1 tsp

Curry Leaves - 1 bunch

Salt to Taste

Method:

Chop finely the onion and tomato to small pieces. 

In the kadai, add 2 tbsp oil and add the 1 tsp fennel seeds.

Add the onion, till it becomes translucent.

Add the tomatoes and saute well till it gets cooked well. no seperate pieces should be visible. 

Add the chilly powder, salt and coriander powder and saute it (Dont Burn it).

Dont any water and cook the thokku in the vapour by closing it with a lid. 

Saute well in between, so that it is not stick to kadai.

Shocked on hearing the name....its a very common dish among the rural areas. In those days food is medicine for all....only now we are taking medicines for all ailments. But people cooked in such a way that it will prevent you from diseases at the same time , it will cure your ailments. We forgot those precious recipes a few generations back, thats why we end up paying heavily to the doctor for simple cold and fever. Even now in my native places my granny will cook these kind of recipes. For example "Kalyana Murungai vadai", a roadside grown plant, used as a main ingredient for this. If you have severe cold, you can have this and for your surprise the next day you wont even have the traces of cold. The taste also will be divine. Likewise my granny will use castor oil alone, for frying "More Milagai, as it will reduce the "Kabam" created during the intake of chillies.I am remembering the golden childhood I had, where I had an oppurtunity to have all these forgotten precious recipes. After entering into this fast and furious city life i never had an opportunity to visit my native. Miss you granny......
Coming back to the recipe....
My dad made a visit to my native. My granny used to pack a lot of stuff like this while
returning, and this time for my home she has sent dried neem flower. She used to collect
this neem flower for a month, wash it and dry it in shade and store it.
This recipe will remove all the worms and bad things gathered in our stomach. Good for
diabetic people, will drastically reduce the sugar level.
Ingredients:
Neem Flower(dried) - 1 cup
Red Chilly - 14
Urad dhal - 1 tbsp
Tamaraind - Goose berry sized
Coconut - 2 tbsp
Salt - To taste


Method:
Roast the neem flower without any oil carefully till the color changes to light brown and keep it aside.
Then roast all the other ingredients with 1 tsp of oil.
Add all the items together in the mixer and grind it to a smooth paste.
Have it with hot white rice (you wont feel the bitter taste much)....hahahaha you cant have it when it gets cold as you will feel the bitter taste more that time.

I am sending this to Grammathu Kaimanam/Village Special Recipe Event hosted by Shama. 

This is also one more easy dish that can be prepared in minutes. One more added advantage is that you can store it for a week also.

Ingredients:

Garlic - 15 pods
Red Chillies - 30
Gingelly Oil - 8 tbsp

Method:

In the kadai fry the Redchillies with 1 tsp oil.

Take it off. Switch off the stove and immediately put the garlic.

Garlic will be fried in that available heat.

Put the Chillies alone in the mixie (the mixie should be dry) and grind it once. Add the salt and grind it without adding water.

Add the garlic and run only once. Neverever add a single drop of water. Transfer it to a bowl.

Heat the Gingelly oil and pour it on the chutney.

This goes good with Idly and Dosa.

This is a common chutney which goes well with both rice and idly or dosa.
Actually how much ever pudhina you consume its equivalent to a calcium tablet especially for women.

Ingredients:
Mint Leaves (Pudhina) - 100 gms
Green chillies - 5 nos
Tamarind - Gooseberry size
Urad dhal - 1 table spoon
Ginger - 1 inch piece
Salt - to taste
Coconut - 5 table spoon
Oil - 1 teaspoon

Method:

Keep the kadai in the stove and pour the oil.

Once heated, put the urad dhal & tamarind and saute it well.

Then add the green chillies and ginger and saute.

Finally add the pudhina leaves and saute once and switch off.

While grinding add the coconut and grind well.