Ingredients

Tomatoes – 5 chopped

Onion – 1 chopped

Green chillies – 2 chopped

Curry leaves – 2 sprigs

Chilly powder – 1 tsp

Turmeric powder – 1/2 tsp

Mustard seeds – 1/2 tsp

Salt – to taste

Oil – 1 1/2 tbsp

Method

Heat oil in a non-stick pan and splutter mustard seeds.  Add onions, green chillies and curry leaves.  Fry till the onions turn light brown.  Add chilly and turmeric powders.  Fry for a second and add the tomatoes and salt.  Mix well and cook covered for 10 minutes on a medium flame.  Mash the tomatoes occasionally.  Open the lid and simmer till the gravy is thick.  Delicious ‘Tomato Chutney’ can be served with idli, dosa, rice or chapathi.  Enjoy!

I am sending ‘Tomato Chutney’ to Mahimaa for the “Cooking Basics Event”

‘Pudina Chutney’ is a South Indian recipe which has Mint as the main ingredient.  Mint along with other spices makes this a very healthy and nutritious Chutney.  Pudina Chutney is a very good side dish for Idly, Dosa, Rice and even Rotis!

This Spicy Chutney is off to Srivalli for the event “Spicy Fiery Chutneys”

Ingredients

Mint leaves/ Pudina – 1 bunch

Garlic – 1 tbsp

Onion – 1 sliced

Coconut pieces – 1/4 cup

Dry red chillies – 6

Curry leaves – 2 sprigs

Tamarind – 1 gooseberry size

Mustard seeds – 1/4 tsp

Salt – to taste

Oil – 1 tbsp

Method

Heat oil in a pan and splutter mustard seeds.  Add onions, garlic, dry red chillies, curry leaves and coconut pieces.  Fry till the onions turn light brown.  Add the mint leaves and fry for another 2 minutes more.  Allow it to cool.  Grind it in a mixer along with tamarind and salt to form a fine paste, adding very little water.

Awards

My dear friends Sarah and Sangeetha have given me this cute HugMug award.  Thank you dearies!!!

Dearest Sangeetha has passed me these beautiful awards.  Thanks a bunch Sangeetha!

‘Unakka Chemmeen Chammanthi’ is a very tasty chutney which is usually served with ‘kanji’ or ‘rice porridge’.  It is so easy to prepare and is a great side dish for rice too!

Ingredients

Dried Prawns – 1 cup

Grated coconut – 2 cups

Dry red chillies – 7

Ginger – 1″ piece

Shallots – 6

Salt – to taste

Tamarind – 3 small pieces

Coconut oil – 1 tsp

Method

Heat oil in a non stick pan and roast the chillies, ginger and shallots till the shallots turn light brown.  Take it out and keep aside.  In the same pan, dry roast the dry prawns.  Transfer it to a mixer and add the roasted chillies, ginger, shallots, grated coconut, tamarind and salt.  Grind it coarsely without adding water.  Stir in between.  Add more salt and tamarind if needed.  Take out the chammanthi and mix well.  Shape it into a ball.  Mouthwatering ‘Dry Prawns Chutney’ is ready to be served!

I am sending this authentic South Indian Breakfast to srishkitchen for the event “EFM – Breakfast Series”

Idli

Ingredients

Idli rice/ Boiled rice – 2 cups

Dosa rice/ Raw rice – 1 cup

Urad/ Black gram (skinless) -1 cup

Uluva/ Methi/ Fenugreek seeds – 1/2 tsp

Salt – to taste

Method

Wash and soak the rices together and urad and methi, separately in water for atleast 6 hrs.  Grind them together in a grinder till you get a slightly coarse batter.  The batter should be thick.  Use the urad-methi soaked water for grinding.  This will help the batter to ferment faster and the result would be softer Idlis!  Add salt and mix well.  Keep the batter covered overnight or for 12 hrs.  Next morning, apply some oil to the Idli moulds and steam them in the Idli cooker or Pressure cooker for 8 minutes.  If you are using the Pressure cooker, do not put the whistle while steaming.  Serve the Idlis with delicious coconut chutney!

Coconut Chutney

This is one of the tastiest coconut chutneys I have ever had!  I got this recipe from an old lady who used to come to my house selling all kinds of roasted grams and peanuts.  For the past 20 years I am making this chutney and I absolutely love it!

Ingredients

Grated coconut – 1 cup

Roasted Chana dal/ Pottu Kadala – 2 tbsp

Green chillies – 2

Onion – 1/2 tbsp chopped

Tamarind – 2 small pieces

Salt – to taste

Curry leaves – 4

For Tempering

Mustard seeds – 1/2 tsp

Onions – 1 tbsp chopped

Curry leaves – 6

Dry red chillies – 2 broken

Oil – 1 tbsp

Method

In a mixer, grind all the ingredients together with water to form a fine paste.  Transfer to a serving bowl.  Heat oil in a pan, and splutter mustard seeds.  Add onions, dry red chillies and curry leaves.  Saute till the onions turn light brown.  Switch off the flame and pour it over the chutney.  Mix well and serve with Idli or Dosa.  Cheers!

Method:

Grind together all the ingredients for the green chutney to a fine paste except the cheese. Transfer it to a bowl and add grated cheese. (Add less salt for both the chutneys as the cheese and butter already contain salt.) Mix well and keep aside. In another bowl, mix together tomato sauce, butter, pepper and salt. Take a slice of bread and spread the green chutney on it. Place another slice of bread on top of it. Spread the red chutney . Place one more slice of bread on top. Press firmly and cut the edges. Cut it diagonally. Repeat the same with other slices. Serve immediately. If you need to make them before hand, keep them wrapped in a wet cloth. The chutneys can be refrigerated for 1 or 2 days.