Coconut Chutney - 2

Ingredients:

• Grated fresh coconut – 50 g
• Roasted gram (pottukkadalai) – 40 g
• Green chili – 1
• Fennel seeds– 1 Teaspoon
• Ginger – a small piece
• Curry leaf – 1
• Salt to taste
• Water as needed

 Method:

• Grind all the ingredients together into a fine paste. Add enough water till you need the correct consistency. It goes very well with idly, dosa and venpongal. 

Groundnut Chutney

Ingredients:

• Dry roasted groundnut – 50 g
• Tamarind – 1 Teaspoon
• Coriander powder – ½ Teaspoon
• Dried red chili – 1
• Black pepper - ½ Teaspoon
• Ginger – a small piece
• Curry leaf – 1
• Salt to taste
• Water as needed

 Method:

• Grind all the ingredients together into a fine paste. Add enough water till you need the correct consistency. It goes very well with plain rice, idly or dosa.

Fenugreek Sprouts Chutney

Ingredients:

• Dried Fenugreek seeds – 2 Table spoon
• Tamarind – 1 Table spoon
• Black gram seeds – 1 Tea spoon
• Split channa dal - 1 Tea spoon
• Dried red chilies – 2
• Ginger – small piece
• Curry leaves – few
• Salt

 Method:

• Soak fenugreek seeds in water for about 6 to 12 hours, drain water, wash with fresh water and cover them with wet cloth. In between rinse them with fresh water twice a day. In 24 hours they start sprouting. In the second day the sprouts will be ready to use, so carefully wash the sprouts with fresh water by not breaking the tiny sprouts. Drain excess water and spread them in a clean plate and keep aside.
• Dry roast black gram seeds, split channa dal, curry leaves, and red chili. Fry till they are slightly brown in low flame. Turn off heat.
• To this add fenugreek sprouts; toss till they are slightly heated. Allow this to cool.
• Grind them with ginger, tamarind paste and salt.
• Serve with rice or idly or dosa.

Note:

• Since i have added tamarind and red chilis, this chutney had a good taste without that much bitterness. For kids we can add butter or ghee, my little one enjoyed this chutney with plain rice and unsalted butter.

Idly and Carrot Chutney

Idly:
Ingredients:

• Idly rice – 800 g
• Whole black gram – 200 g
• Fenugreek seeds – 2 Table spoon
• Sago - Handful
• Salt – 2 Table spoon
• Water 

 Method:

• Soak black gram and fenugreek seeds (together about one hour, preferably in cold water) and grind them with required amount of water (used for soaking), in a wet grinder.
• Soak idly rice with Sago (about one hour) and grind to a fine paste with required amount of water in a wet grinder.
• Mix these two batters, add salt and allow it to ferment for about 6- 8 hrs in room temperature.
• Pour batter in idly pan and make idlis by steam cooking for about 15 – 20 mins.

 Carrot Chutney:
 Ingredients:

• Carrot – 3
• Tamarind – 1 Table spoon
• Black gram seeds – 1 Table spoon
• Split channa dal - 1 Table spoon
• Dried red chilies – 3
• Cashew nut – 1 Table spoon
• Dry roasted Groundnuts – 1 Table spoon
• Ginger – small piece
• Grated coconut – 25 g
• Curry leaves –Few
• Salt

 Method:

• Heat a table spoon of oil in a pan. Add cashew nut, black gram, split channa dal, curry leaves and red chili. Fry till they are slightly brown in low flame. Keep it aside.
• Then fry grated carrot in the same pan till raw smell disappears and allow it to cool.
• Grind them with grated coconut, cashews, groundnuts, ginger, tamarind paste and salt.
• Serve with hot idlis.

Coconut Chutney for Rice

Ingredients:

• Grated fresh coconut – 50 g
• Tamarind – 2 Table spoon
• Black gram seeds – 2 Table spoon
• Split channa dal - 2 Table spoon
• Dried red chilies – 2
• Ginger – a small piece
• Salt
• Curry leaves – Few
• Oil

 Method:

• Heat a table spoon of oil in a pan. Add black gram seeds, split channa dal, curry leaves and red chili. Fry till they are slightly brown in low flame. Allow it to cool.
• Grind them with coconut, salt and tamarind paste.

Sola Paniyaram and Onion Chutney

Sola Paniyaram:
Ingredients:

• Idly rice – 100 g
• Whole black gram seeds – 50 g
• Fenugreek seeds – ¼ Table spoon
• Sorghum seeds – 100 g
• Water
• Salt
• Onion – 2
• Oil

 Method:

• Soak idly rice (about one hour), sorghum seeds (about two hours), black gram and fenugreek seeds (together about one hour) and grind them with required amount of water in a wet grinder like for making idly.
• Add salt and allow it to ferment for about 6- 8 hrs or whole night in room temperature.
• Chop onion and mix with the batter.
• Heat a non – stick paniyaram pan and pour a spoon full of batter into each hole. Cook until it is done (cook both the sides in medium flame).

 Onion Chutney:
 Ingredients:

• Onion – 1
• Tamarind – 3 Table spoon
• Black gram seeds – 1 Table spoon
• Split channa dal - 1 Table spoon
• Dried red chilies – 2
•  Salt
• Curry leaves –Few
• Asafoetida – Pinch

 Method:

• Heat a table spoon of oil in a pan. Add black gram, split channa dal, curry leaves, asafoetida and red chili. Fry till they are slightly brown in low flame. Keep it aside.
• Then fry chopped onion in the same pan till they are slightly brown and allow it to cool.
• Grind them with salt and tamarind paste.

Mango Ginger Chutney

Ingredients:

• Mango Ginger – 100g
• Tamarind paste – 2 Table spoon
• Red chili powder – ½ Table spoon
• Jaggery - 2 Table spoon
• Salt
• Oil
• Mustard seeds
• Asafoetida – pinch  

Method:

• Wash mango ginger and peel the skin.
• Cut them into one inch pieces. 
• Grind mango ginger and tamarind paste together. 
• In a pan, heat oil and add mustard seeds. When they pop up add asafoetifa and ground mixture.  
• Add red chili powder and salt. Mix them well. 
• Cook in a medium flame till oil oozes out from the mixture. 
• Add jaggery and adjust salt. 
• Turn off the stove and allow it to cool. 
• Store it in refrigerator. 
• This chutney goes very well with idly, dosa and curd rice.  

Note:

• Mango Ginger is a type of ginger. It gives a raw mango flavor when you scratch the skin.
• If you want spicier, add another ½ table spoon of red chili powder and one more table spoon of tamarind paste while cooking.