Coriander/Malli Chutney & Podi Idly

 

Ingredients:

For Podi Idly:

Idly  - 4-5 

Idly podi - 4 tbsp

Ghee - 1 1/4 tbsp

For Chutney:

Coriander - a bunch (medium size)
Tomato - 1 (if small 2)
Garlic - 4
Green Chilly - 1
Dry Red chilly  - 1
Coriander seeds - 1 tsp
Urad dal - 2 tbsp
Channa dal - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Curry Leaves - a sprig
Oil, Salt, Water - As reqd

Method:

• Heat oil in pan and add in urad dal and  channa dal.
• Cook in medium flame.
• Once color changes to mild brown add in ginger, garlic and saute.
• Add in coriander seeds and tomato and cover and cook.
• Cook till tomatoes turn mushy.
• Add in coriander leaves and toss it.
• Let this cool.
• Add salt and water and grind it.
• You can grind it coarsely as they give in hotel.
• Now heat oil in pan add in urad dal, mustard seeds and cumin seeds.
• Deseed and add dry red chilly .
• Add in curry leaves.
• Now add  this to chutney.
• This is the one served in murgan idly Kadai.
• Now for podi idly, take a plate and add podi idly.
• Add in ghee and mix it.
• Now take idly and coat each in ghee podi.
• Serve hot with chutney.

TomatoCoriander Chutney #2

Ingredients:

Tomato -  3
Garlic - 4
Green Chilly - 1 1/2
Cumin seeds - 1/2 tsp
Coriander Leaves - As reqd (Equal to how much tomato you take)
Tamrind - small piece
Curry Leaves - A sprig
Mustard seeds - 1/2 tsp
Urad dal - 1 1/2 tsp
Oil, Water, Salt - As reqd

Method:

• Heat little oil in pan.
• Add in urad dal and saute in meidum flame.
• Once it turns to mild brown, transfer to a plate.
• Add in cumin seeds and saute for few sec and transfer to plate.
• Now to the same pan add in green chilly and garlic.
• Saute for a min.
• Add in tomato and tamrind piece and cook till tomato turns mushy.
• Cover and cook in low flame.
• Add in coriander leaves and give a quick mix.
• Transfer this to plate.
• In a blender  add dal,cumin seeds, chilly, garlic and salt.
• Blend them coarsely.
• Add in tomatoes and coriander leaves and blend them.
• Now heat oil in pan and add in mustard seeds.
• Once it splutters add in curry leaves.
• Add the blended chutney to this and cook in low flame.
• Cook for app 2 mins.
• Goes good with idly/dosa.

Note:

If you take 1cup of  roughly chopped tomato, then take same 1 cup of roughly chopped coriander leaves. 

Thanni chutney - Madurai spl

Ingredients:
Onion - 2
Garlic - 4
Green Chilly - 3
Roasted gram - 50 g
Small onion - 4
Dry red Chilly - 2 (deseed)
Curry Leaves - Little
Mustard seeds -  1 tsp
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in roughly chopped onion.
• Saute this in medium flame.
• Add in green chilly and garlic and saute for 2 more mins.
• Transfer this to plate.
• Let it cool.
• Once cooled, add it to blender.
• Add in roasted gram and little water and blend it.
• Transfer this to bowl.
• Add water, such that the consistency is thin.
• Now heat oil in pan and add in mustard seeds.
• Add in curry leaves, small onion and dry red chilly.
• Saute this and add to chutney,

Pudhina / Mint Chutney #2

Ingredients:

Mint leaves - 2 cups
Coconut - 4 tbsp (grated)
Onion - 1
Garlic - 5
Ginger - small piece
Green chilly - 3
Urad dal - 1 1/2 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Dry Red Chilly - 1
Curry Leaves - a sprig
Coriander Leaves - Little
Salt, Water, Oil - As reqd

Method:

• Rinse the mint leaves in water and strain it and set aside.
• Heat a tbsp of oil in pan.
• Add in a tsp of urad dal.
• Add in cumin seeds and saute in medium flame.
• Once the color of dal changes add in onions and saute.
• Add in garlic and saute.
• Add in coriander leaves.
• Add in a sprig of curry leaves, green chilly and saute.
• Add in mint leaves and saute.
• Now let it cool, then transfer to blender.
• Add in coconut and salt and blend it.
• Add water acc.
• Transfer this to bowl.
• Heat oil in pan and add in mustard seeds.
• Add in dry red chilly and curry leaves.
• Add this to chutney.

Big Onion Chutney

Ingredients:
Big onion -  4
Garlic - 10
Ginger - small piece
Curry Leaves - 2 sprigs
Dry Red Chilly - 10 + 3
Tamrind - small piece
Channa dal - 1 1/2 tbsp
Urad dal - 2 tbsp
Mustard seeds - 1 tsp
Hing - a pinch
Salt, Water - As reqd

Method:

• Heat oil in pan add in oil.
• Add in channa dal and urad dal.
• Saute in low flame.
• Add in a sprig of curry leaves and 1o chillies.
• Saute for a while and transfer to plate.
• Add in little oil.
• Add in onions, garlic and ginger and saute in low flame.
• Add in tamrind piece, salt and hing and mix well.
• Transfer to plate.
• Let it cool.
• Blend everything to a fine paste.
• Add little water while blending.
• Now heat oil in pan and add mustard seeds.
• Break and deseed 3 chillies and add.
• Add in curry leaves and add this to blended chutney.
• Goes good with idly/dosa/paniyaaram.

Pottukadalai/Roasted Gram Chutney

 

Ingredients:

Pottukadalai - 1/2 cup
Coconut - Little (app 1 tbsp)
Green Chilly - 2
Garlic - 4
Ginger - small piece
Tamrind - small piece
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 1
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• In a blender add in roasted gram, coconut, chilly and ginger.
• Add in garlic, salt, tamrind and blend it.
• At this stage, you can add one small onion (shallots/chinna vengayam).
• Add requried water and blend it.
• This chutney will be of thin consistency.
• Heat oil in pan.
• Add in mustard seeds, urad dal and dry red chilly(deseed and add).
• Add in curry leaves.
• Add this to chutney.
• Goes good with idly/dosa/upma.

Kaara Chutney #4 - Madurai Style

 

Ingredients:

Small onion - 100 g

Onion - 1

Ginger - 12.5 g

Garlic - 7

Green chilly - 3

Dry Red Chilly - 5

Hing - a pinch

Chilly powder - 1/8 tsp

Coriander Leaves - Little

Curry Leaf - Little

Mustard seeds - 1/2 tsp

Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add garlic and ginger and saute.
• Add in green chilly, 4 red chilly and hing.
• Add in small onions, big onion and saute.
• Add in spice powders, salt and curry leaf.
• Add in coriander leaf and mix well.
• Cook in low flame.
• Let this cool and blend it.
• Add in little water and blend it.
• Heat oil in pan.
• Add in mustard seeds, curry leaves and one dry red chilly.
• Add this to chutney.
• Goes good with idly/dosa.

Brinjal Chutney / Thokku #2

 

Ingredients:

Onion - 1 (small dices) or Small onion - 12-14

Tomato - 1

Brinjal - 3

Potato - 1 

Garlic - 7 (crush)

Green Chilly - 3

Tamrind - amla size (small)

Red Chilly powder - 1 tsp

Kashmiri Chilly powder - 1/2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Dry Red Chilly  - 1

Curry Leaves - a sprig

Oil, Water, Salt - As reqd

Method:

• Soak tamrind in hot water.
• After a while, strain this and set aside.
• Cut the brinjal and soak it in water.
• Heat oil in pan (I used small pressure cooker).
• Add in mustard seeds, cumin seeds, dry red chilly and curry leaves.
• Add in crushed garlic and green chilly.
• Saute this in medium flame.
• Add in onion and saute.
• Add in tomato and saute it.
• Add in tamrind water, spice powders and salt and mix well.
• Add in chopped potato and brinjal and saute well.
• Add in 1/2 cup of water and salt and mix well.
• Pressure cook for 4-5 whistles.
• Once pressure is released, use a masher and mash well.
• Goes good with idly/dosa/chapathi/poori.

Coriander seeds Chutney

Ingredients:

Small onion - 10-12
Garlic - 1
Dry Red chilly - 4
Coriander seeds - 2 tbsp
Coconut - 2 tbsp
Coriander Leaves - Little
Urad dal - 1 tsp
Channa dal - 1 tsp
Tamrind - small piece
Salt, water, oil - As reqd

Temper:

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 1
Curry Leaves - a sprig

Method:

• Heat oil in pan and add urad dal and channa dal.
• Saute in low flame and once color changes transfer plate.
• Add in coriander seeds, chilly and tamrind and saute.
• Add in onion, garlic, coriander leaves and coconut.
• Saute well in medium flame and transfer to plate.
• Add water and blend it to fine paste.
• Heat oil in pan and add items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.

Capsicum Chutney

 

Ingredients:

Green Capsicum - 1 (diced)

Small Onion - 8

Garlic - 4

Dry Red Chilly - 4

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry Leaf - a sprig

Tamrind - small piece

Salt,Oil, Water - As reqd

Temper:

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Dry Red Chilly - 1

Method:

• Heat oil in pan and add urad dal and channa dal and saute.
• When it changes in color transfer to plate.
• Add in groundnuts and saute and transfer to plate.
• Add other ingredients and saute in low flame.
• Add capsicum at the end and saute till smell goes.
• Add salt and required water and blend it.
• Heat oil in pan, add in items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.

Groundnut / Peanut Chutney #3

 

Ingredients:

Groundnuts - 1 cup

Urad dal - 1 1/2 tsp

Garlic - 2

Dry Red Chilly - 4

Small onion - 5-6

Curry Leaves - a sprig

Coriander stem - Little

Tamrind - small piece

Salt, Water, Oil - As reqd

Temper:
Mustard seeds - 1 tsp

Dry Red Chilly - 1

Curry Leaves - a sprig

Method:

• Heat oil in pan and roast groundnut and set aside.
• Now add urad dal and saute in low flame.
• When color changes transfer to plate.
• Add in other ingredients one by one and saute.
• Let this cool.
• Add salt and blend it to chutney consistency.
• Heat oil in pan and add items under "temper".
• Add this to chutney.
• Goes good with idly/dosa.

CocoMint / Coconut Mint Chutney #2

Ingredients:

Coconut - 1/2 cup
Garlic - 1
Ginger - small piece
Green Chilly - 3
Mint leaves - 20 - 25 leaves
Roasted gram - 100 g
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dry Red Chilly - 2 (deseed)
Curry Leaves - A sprig
Salt, Oil, Water - As reqd

Method:

• Heat oil in pan and add in green chilly.
• Saute this in medium flame.
• Once the color changes a bit, add in garlic, ginger.
• Add in coconut and saute for a min.
• Add in mint leaves and saute for a min.
• Let it cool and add to blender.
• Add in salt, roasted gram.
• Blend this to fine consistency, by adding required water.
• Now heat oil in pan and add in urad dal.
• Add in mustard seeds, cumin seeds, dry red chilly and curry leaves.
• Add this to chutney.
• Goes good with idly/dosa.

Garlic Kaara Chutney #2 - Hotel Style

 

Ingredients:

Garlic - 20 

Dry Red Chilly - 6 + 1

Urad dal - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1/4 tsp

Hing - Little

Fenugreek powder - a pinch or Fenugreek seeds - 1/8 tsp

Curry Leaves - a sprig

Salt, Gingely Oil, Water - As reqd

Method:

• Dry roast urad dal in low flame.
• Roast till it turns in brown color.
• Transfer this to plate and let it cool.
• Blend it to semi-coarse powder.
• Now in a blender add garlic with skin and dry red chilly.
• Add in salt and blend it.
• Now heat 4 tbsp of oil and cook in medium flame.
• Add in mustard seeds, cumin seeds and saute.
• Add in blended powder and mix well.
• Cook in low flame for 3 mins.
• Then add garlic and chilly paste and mix well.
• Cook in low flame for 2 mins.
• Now it will thicken and oil will ooze out.
• Now in other pan add in a tbsp of oil.
• Add in curry leaves, deseed and add chilly.
• Add in hing and fenugreek powder.
• Mix well and add to chutney.
• This chutney goes good with idly/dosa.

CurryLeavesTomato /Karuvaepilaithakaali Chutney

Ingredients:

Tomato - 4 (medium size)
Dry Red Chilly - 4
Garlic - 3
Ginger - small piece
Channa dal - 2 tbsp
Urad dal - 1 tbsp
Cumin seeds - 1 tsp
Hing - Little
Curry Leaves - Handful
Mustard seeds - 1/2 tsp
Salt, Oil - As reqd

Method:

• Heat a tbsp of oil in pan.
• Add in channa dal, urad dal and saute for a second.
• Cook in medium flame.
• Add in cumin seeds, garlic and ginger and saute.
• Add in dry red chilly, hing and saute for a second.
• Add in curry leaves and chopped tomatoes.
• Add in salt and mix well.
• Cover and cook in low flame for 3-4 mins.
• Let it cool and blend it to a fine paste.
• Add very little water (if needed) while blending.
• Transfer this to bowl.
• Heat oil in pan and add mustard seeds.
• Add in curry leaves and add this to chutney.
• Goes good with idly/dosa.

TomatoCoriander Chutney #1

 

Ingredients:

Onion - 1 

Tomato - 2

Garlic - 6

Dry Red Chilly - 4 + 1

Coriander seeds - 1 tbsp

White Sesame Seeds - 1 tbsp

Coriander Leaves - Small bunch

Curry Leaves - two sprigs

Tamrind - small piece

Turmeric powder - a pinch

Mustard seeds - 1/2 tsp + 1 /4 tsp

Urad dal - 3/4 tsp

Channa dal - 3/4 tsp

Salt, Oil, Water - As reqd

Method:

• Heat a pan and add in coriander seeds.
• Saute this in low flame for a min.
• Add in sesame seeds and saute till it pops.
• Transfer this to plate.
• Add to this to blender and use pulse option and blend it.
• Blend this to fine powder.
• Heat oil in pan and add in mustard seeds (1/2 tsp).
• Add in urad dal and channa dal.
• Saute in low flame.
• Add in 4 dry red chilly, onion and garlic.
• Saute this.
• Add in tomato, coriander leaves and curry leaves.
• Add in turmeric powder, tamrind and salt and mix well.
• Add in little water and cook in low flame.
• Add in blended powder and mix it.
• Cook for 3-4 mins.
• Let it cool and blend to fine paste.
• Heat little oil in pan add mustard seeds and red chilly.
• Add in curry leaves.
• Add this to chutney.
• Goes good with idli/dosa.

Tomato Onion Chutney

Ingredients:

Small onion - 10-15
Tomato - 1
Dry Red Chilly - 2
Dry Kashmiri Chilly - 1
Garlic - 4
Ginger - small piece
Tamrind - small piece
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Hing - Little
Jaggery - Small piece
Curry Leaves - Little
Oil, Salt, Water - As reqd

To temper:

Mustard seeds - 1 tsp
Dry Red Chilly - 1 (deseed)
Urad dal - 1 tsp
Curry Leaves - a sprig

Method:

• In a pan add in urad dal, channa dal.
• Dry roast this in low flame.
• When it turns to mild brown color, add in dry red chilly.
• Add in curry leaves, garlic and ginger and saute.
• Add in small onion, tomato and mix well.
• Add in tamrind piece, hing, jaggery piece and little water.
• Cover and cook for 4-5 mins.
• Blend this to fine paste.
• Now heat oil in pan and add items under temper.
• Add this to chutney.
• Goes good with idly/dosa.

Ginger Chutney #2

 

Ingredients:

Ginger - 75 g

Small onion - 10

Garlic - 2

Coconut - 1 1/2 tbsp

Dry Red Chilly - 2 1/2 + 1

Urad dal - 1 1/2 tsp

Channa dal  - 1/2 tsp

Mustard seeds - 1/2 tsp + 1/4 tsp

Fenugreek seeds - 1/4 tsp

Tamrind - small piece

Kashmiri Chilly powder - a pinch (optional)

Hing - Little

Jaggery - Little

Curry Leaves - Few sprigs

Salt, Oil, Water - As reqd

Method:

• Wash and peel ginger and cut into small pieces.
• Heat oi in pan and cook in low flame.
• Add  urad dal, channa dal, curry leaves.
• Saute for few mins.
• Add in mustard seeds, fenugreek seeds, chilly (2 1/2) and saute.
• Add ginger pieces and saute for a while.
• Add in onion, garlic and tamrind piece and mix well.
• Now add coconut and mix it.
• Add in hing and salt and turn off range.
• Let it cool.
• Add water and blend it to fine paste.
• Heat oil and add blended paste.
• Cook in low flame till it thickens.
• Transfer to bowl.
• Heat oil in pan and add mustard seeds.
• Add in chilly and curry leaves and add to chutney.

Spicy Onion Chutney #2

 

Ingredients:

Big onion - 1 (medium size)

Small onion - 15-20

Garlic - 7

Dry Red Chilly - 3

Ginger - small piece

Tamrind - small piece

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Hing - 1/4 tsp

Jaggery - small piece

Gingely Oil - 3 tbsp

Curry Leaves - Handful

Coriander Leaves - Little

Salt, Water - As reqd

Method:

• Dry roast 2 dry red chilly, 3/4 tsp urad dal and channa dal.
• Add in little curry leaves and saute.
• Transfer this to plate.
• Now heat oil in pan.
• Cook in low flame.
• Add in small onion, garlic and big onion.
• Add in little curry leaves, coriander leaves, tamrind and ginger.
• Add in salt and mix well.
• Turn off range and add hing and mix well.
• Let it cool and add to blender.
• Blend this to fine paste by adding required water.
• Heat oil in pan and add mustard seeds.
• Add in 1/4 tsp urad dal, dry red chilly and curry leaves.
• Add in blended paste and mix it.
• Cook in low flame for few mins.
• Add in jaggery and mix well.
• Goes good with idly/dosa.

Coconut Chutney #2

 

Ingredients:

Coconut - 1 cup (grated)
Red Chilly powder - 1/2 tbsp
Small onion - 7
Ginger - small piece
Curry Leaves - 2 sprigs
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Dry Red Chilly -  2 (break and deseed)
Salt, Water, Oil - As reqd

Method:

• In a blender add coconut, chilly powder, ginger and salt.
• Add a sprig of curry leaves and 4 small onion.
• Add little water and blend the chutney.
• Now heat oil in pan and add mustard seeds.
• Add in urad dal, 3 sliced small onion and curry leaves.
• Saute this and add to chutney.

Tomato Groundnut Chutney - Andhra Spl

Ingredients:

Tomato - 2
Groundnuts - 1 cup
Garlic - 2
Dry Red Chilly - 3
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - a sprig
Salt, Water, Oil - As reqd

Method:

• Heat oil in pan and add in tomatoes.
• Saute till it turns mushy.
• Transfer to plate.
• Now to the same pan add in oil and saute groundnut.
• Transfer to plate.
• Now add chilly and saute and transfer to plate.
• Let it cool and add salt and blend it to fine paste.
• Now heat oil in pan and add blended paste and saute.
• Cook in low flame for 2 mins.
• Transfer it to bowl.
• Heat oil in pan and mustard seeds, urad dal.
• Add in curry leaves and add this tempering to chutney.
• Goes good with idly/dosa.