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This chutney is a combination of mint and coriander leaves flavorful with spicy and tangy finger licking tasty chutney. Interesting part of this chutney is, it goes very well with most of the south Indian breakfast dishes like Idli, Dosa, Kulipaniyaram, Ven Pongal, Moong Khichadi, spread it on bread sandwich, aloo chat, and even you can prepare mint rice from this chutney.
Ingredients:
- Pudina/ Mint leaves 2 cups
- Fresh Coriander leaves 1 cup
- Coconut grated 1/2 cup
- Green Chilies - 4 to 5 (as per your taste)
- Urad Dal / White Lenti - 1 tbsp l (grown in Indian subcontinent- Available in
Indian Store)
- Ginger small piece
- Tamarind tiny ball
- A pinch of asafoetida / Hing
- Salt to taste
- Oil
Time Required: 20 mins
Method:
1) Heat 1 tsp oil in a pan, add urad dal, fry till golden brown (take care not to burn it) and keep aside.
2) In the same pan add mint leaves, fry for 2 mins then add fresh coriander leaves, green chilies, tamarind, hing/asafoetida and salt
3) Lastly add the grated coconut and fry for about 2 mins or until it turns fragrant.
4) Once it cools down add the fried urad dal and blend it into a fine paste.
Serving: Serve with Idli, dosa, kulipaniyaram, bread sandwich, and even you can mix this chutney in rice and prepare as mint rice.
Ingredients :
- Peanut 1/4 cup Roasted
- Onion 1 small Chopped
- Red Chilies 4 - 5
- Tamarind 1/4 inch piece
- Curry Leaves Few
- Hing a pinch
- Oil 2 tsp
- Salt to taste
Method :
1) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the peanuts till turns to golden color. Remove from the pan and cool and rub the skin off or you can use with skin too
2) In the same pan add 1tsp of oil and fry the onions, then add the red chilies, curry leaves, tamarind, salt and fry for a minute. Remove from the flame and let it cool completely
3) Grind the roasted peanuts, onions mixture to fine paste using a little water.
4) Transfer the chutney to a bowl and set aside.
5) Heat a teaspoon of oil for tempering. Add the mustard seeds and urud dal/white lentils let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for a couple of seconds and turn off the heat.
6) Pour it over the chutney and combine well. Serve with dosa, Idli, Rava Roti.
This chutney is very very simple to prepare. Yes, this is not a authentic style of red chili sauce. Sometimes knowing short cut/ instant or quick and easy method helps a lot. I hope you agree with me :) To make it really hot use the seeds else shake out the seeds. So, here is my version of instant Chili sauce...
Ingredients:
- Red fresh Jalapeno - 4 to 5 nos.
- 4 to 5 Garlic Flakes
- One Lemon Juice
- Cumin Seed Powder - 1/2 tsp (optional)
- Water - 1/4 cup
- Salt to Taste
Method:
1. Wash chilies in water 2 to 3 times. Discard the green stem. Use it or shake it out the seeds as per your spicy taste
2. In a blender add chilies, water, garlic, salt, cumin powder and lemon juice and whirl until smooth
3. Store it in refrigerator and use it when ever you need them.
This sauce is good to marinate the dishes for some extra spicy taste.
Note: You can also use dry red chilies. Wash them nicely and soak them in warm water for 15 mins. Or you can boil them for 5 mins. Strain the water and use the fresh water for grinding. Sometimes the strain water tastes little bitter.
This creamy and delicious finger linking tangy spicy thogayal/chutney goes very well with white hot rice, Rasam and even with South Indian breakfast dishes.
Ingredients:
- Big Ridge Gourd / Peerthangai - 1 no.
- Urud Dal / White Lentils - 2 tbsp
- Hing/Asafoetida - 1/4 tsp
- Tamarind / Imli - Tiny Ball
- Red Chili - 4 nos.
- Salt as per taste
- Oil - 1tsp
Time Required: 20 min
Method
1) Wash and cut the ridge gourd in to pieces. Interesting part is you can use the outer skin of this vegetable.
2) In a pan heat oil add urud dal, red chili once these ingredients are nicely roasted transfer them in to a plate
3) In the same pan add the chopped peerkangai/ridge gourd saute the vegetable until soft
4) Let it cool. Transfer everything in a mixie jar add tamarind, salt, Hing and grind it to a fine paste
Enjoy this spicy chutney with hot rice.
If coconut is not available at home I simply go for this chutney. It goes very well with most of the breakfast dishes like Idli, Masala Dosa, Rava Roti, Rava Dosa, etc., Enjoy this spicy finger licking chutney.
Ingredients:
> For Chutney
- 1.5 cup Tomato chopped
- 1 cup Onion chopped
- 3 tsp Red chili Powder
- 1/4 tsp Haldi/Turmeric powder
- Tamarind tiny ball in size
- Few of curry leaves
- Salt to Taste
> For Seasoning
- 1 tsp mustard seeds
- 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- Few of curry leaves
- A pinch of asafoetida/Hing
Time Required: 15 -20 mins
Method:
Step 01) Heat oil in a pan and add chopped onion saute 2 mins.
Step 02) Add tomato and stir fry 1 min.
Step 03) Add curry leaves, salt, red chili powder, turmeric powder and tamarind
Step 04) Stir fry nicely till raw smell disappears
Step 05) Allow this to cool down completely
Step 06) Grind the above with no water or just a few drops of water and make it thick
Step 07) Add seasoning to the chutney
