BEETROOT CHUTNEY

INGREDIENTS:

Beetroot - 2
Bengal gram dhal - 1 teaspoon
Black gram dhal - 1 teaspoon
Red chillies - 3
Tamarind - 1 inch
Salt to taste
Oil - 3 table spoons
Curry leaves

PREPARATION METHOD:

1. Peel the beetroots and cut them into small pieces ( or scrape them )
2. Heat 2 teapoons of oil in a kadai and add the beetroot to fry them. Cook till you get cooked smell (approximately 10 min )
3. Remove the beetroot from the kadai
4. Heat 1 teaspoon of oil and fry the bengal garm dhal, black gram dhal, red chillies and curry leaves
5. Grind all the ingredients - beetroot, tamarind, salt and the fried things to chutney
6. Beet root chutney recipe can be served with rice, idly, dosa and chappathi

CILANTRO CHUTNEY

INGREDIENTS:

1 bunch cilantro, fresh
1 or 2 small seedless green chilli,
 fresh juice of one lime
1/2 teaspoon cumin seeds, 
1 pinch of black pepper
1 tbsp uf coriander powder
salt to taste

PREPARATION METHOD:

Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary.

MINT CHUTNEY

INGREDIENTS:

Big onions - 2
Tomatoes - 2
Garlic - 2
Chana dal/bengal gram-2tbsp
Coriander seeds-1tsp
Urad dal-2tsp
Ginger paste-1tsp
Tamarind - 1 inch
Mint leaves - 2 small bunches
Red Chillies - 4
Salt to taste
Oil 3 teaspoons

PREPARATION METHOD:

Heat the  pan, pour 3tsp of oil,add chana dal,coriander seeds,urad dal .Saute it for few seconds.

Add onions and tomatoes, fry it.

Add cleaned mint leaves and chillies to fry.

Add salt and tamarind and grind all the ingredients to a paste.Have it with dosa,idly or chapathi

MANGO CHUTNEY

INGREDIENTS:

1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. Raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar

PREPARATION METHOD:

Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water.
Allow the whole thing to come to a boil.
Add sugar to it and continue boiling.
The chutney will be thickening.
In the process continuous stirring is a must.
When the chutney becomes thick remove the pan from burner.
Let it cool to normal temperature.
 Refrigerate and serve cold.

CASHEW NUT CHUTNEY

INGREDIENTS:

1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root, sliced
1-2 hot green chillies,
Seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander

PREPARATION METHOD:

Combine the cashews, lemon juice, salt ginger and chillies 1/4 of cupwater in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree.
 Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.

TOMATO CHUTNEY

INGREDIENTS:

2 Tbsp. Ghee
1/4 tsp. red chillies
1 tsp. cumin seeds
1 inch ginger minced
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste

PREPARATION METHOD:

Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle and brown.
Add red chillies, ginger and stir fry for a moment. Add the other
ingredients. Cook on low for about 20 minutes. Serve with meals or break fast.

TAMARIND CHUTNEY

INGREDIENTS:

1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed cumin seeds
1 tsp. salt
3/4 cup jaggery

PREPARATION METHOD:

Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a electric blender till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a
spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

TOMATO ONION CHUTNEY

INGREDIENTS:

Big Tomato - 1
 Red chillies - 2
Onion - 1
Oil -2 tbsp
 Mustard seeds - 1 tsp
Curry leaves - 1 spring

PREPARATION METHOD:

In a pan heat tsp of the oil and add cutted tomato and onion and fry it well till onion becomes golden brown.
Grind the fried things.
Heat the oil and when it is hot, add the mustard seeds When the seeds start spluttering, add the curry leaves.
Quicky stir the mustard seed mixture into the tomato chutney.

COCONUT CHUTNEY

INGREDIENTS:

1 cup fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp tamarind concentrate
1/4 tsp. asafoetida
Whole red chillies as per taste up to 3
Salt to taste
2 tsp. cooking oil

PREPARATION METHOD:

Dry roast toor dhal, chana dhal, urad dhal, red chillies and asafoetida in cooking
oil. 

Grind this mixture in water into a thick paste. 
Add coconut, tamarind and salt
and grind it for a few more seconds until all the mixture blends into a smooth
paste. 
Serve with steamed rice or can be served with variety of idlies or dosas

IDIYAPPAM WITH COCONUT MILK

INGREDIENTS:

Roasted rice flour - 1.5 cups
Boiling water - 1¼ - 1½ cups
Grated coconut - ½ - ¾ cup
Salt

PREPARATION METHOD:

Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Using your hands (be careful the dough can be very hot), knead together until you get a smooth and soft dough. The dough should not be too tight and it should not be sticky also. Cover the dough with a wet cloth.

Grease the top and bottom of idli moulds (refer notes). Sprinkle the grated coconut on these moulds.Take small portions of dough and press each portion through Idiyappam mould or Idiyappam presser onto greased idli moulds or banana leaves.

Once the water starts boiling in the steamer, place the idli moulds and steam for 7-9 mins on medium - high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Serve hot with coconut milk.(Please refer this link to prepare coconut milk)