Tomato Chutney

Tomato Chutney

---

Thakkali/Tomato chutney is a very good accompaniment with idli or any type of dosa. I have got this recipe from my hubby.

Ingredients:	Quantity
Tomatoes Chopped	4-5 nos
Onion Chopped	1 nos
Garlic Peeled	2 nos
Ginger Chopped	1 tsp
Dried Red Chili	2-3 nos
Urad Dal	2 tsp
Tamarind	1-2 tsp
Salt	To taste
Oil	1-2 tbsp
Tempering:
Mustard Seeds	1 tsp
Urad Dal
Curry Leaves	1 strand
Sesame/Gingelly Oil	2 tbsp

Preparation:
1) Heat oil in a pan and sauté the urad dal, red chilies, onions, garlic and ginger.
2) Once the onions are caramelized, add the tomatoes, tamarind and salt and sauté until tomatoes are well cooked.
3) Let it cool and blend it finely.
4) Heat gingelly oil in a pan and add the ingredients for tempering and when the mustard sputter add the ground chutney and let it cook for few min's and serve it with any kind of dosa or Idli..

Green Chutney

Mint & Coriander Chutney with Mango Peel

---

Ingredients:	Quantity
Mint Leaves	1 bunch
Coriander Leaves	2 bunch
Raw Mango Peel	Peel of one Mango
Green Chili	2 nos
Dry red Chili	1 nos
Garlic	1 nos
Urad Dal	1 tsp
Tamarind Paste	1/2 tsp
Mustard Seeds	1 tsp for tempering

Preparation:
1) Heat oil in a pan and add the urad Dal once they turn brown add the mint, coriander, raw mango peel, garlic, green chili and dry red chili.
2) Fry for 2 to 3 mins and add the tamarind pulp and salt and grind to a fine paste.
3) Fry the mustard seeds and add to the chutney. Serve it with dosa, idly or curd rice.

Note: Substitute Mango peel.
* Add onion to the chutney.
** Add coconut to the chutney.

Thengai Parupu Thuvaiyal

Coconut Lentil/Dal Chutney

---

Ingredients:	Quantity
Fresh grated coconut	1 cup
Toor Dal	2 tbsp
Urad Dal	1 tbsp + 1 tsp
Roasted Gram Dal	2 tbsp
Green Chilli	1 nos
Dry Red Chilli	3 nos
Mustard Seeds	1 1/2 tsp
Curry leaves	2 strands
Asafoetida	1/4 tsp
Cumin Seeds	1/4 tsp
Garlic	1 nos
Chopped Coriander leaves	1 tbsp
Tamarind paste	2 tsp
Salt	To taste
Oil	1 tbsp + 1 tsp

Preparation:
1) Heat 1 tbsp oil in a small fry pan and fry 1/2 tsp mustard seeds, half of the curry leaves, 1 tbsp Urad dal and all the other ingredients except coconut and tamarind paste.
2) Fry them on low heat until they turn golden in color .
3) Mix the coconut and tamarind paste to it and grind to a coarse paste adding 2 tbsp water.
4) Heat 1 tsp oil and temper the mustard seeds, Urad dal and curry leaves and add it to the thuvaiyal/cutney. Serve it with rice and rasam, sambar or dosa.