Gongura Pachidi/Pickle/Chutney

Ingredients:

Gongura leaves : 1 cup (chopped)
Small onions : 1 cup
Big brown Onions : 1 (roughly chopped)
Coriander seeds : 1 Table spoon
Cumin seeds : 1/2 -3/4 tsp
Urad dhal : 1 tsp
Tamarind :  1small lemon size
Sesame seeds : 1 - 11/2 tsp
Red chillies : 10-12 (adjust to ur spice level)
Salt : to taste
Oil
Method:

Heat oil in a pan, then add Dhaniya seeds (1tablespoon) and fry for a min.
Then add 1 tsp urad dhal, 1/2-3/4 tsp cumin seeds, lemon size tamarind, 1-11/2 tsp white sesame seeds, 10-12 red chillies and saute well..
Keep this aside and allow it to cool.
Heat oil in a pan add roughly chopped onion and fry until it becomes transparent & then add the gongura leaves and saute well..keep this aside and allow it to cool down to room temp.
Then first grind all the dry ingredients first and then add the onion gongura mixture and grind it into a slightly coarse paste.

Note: Pls don't add water while grinding so that u can store it for a week..

Heat oil in a pan, then add a cup of small onions and fry for a min until it turns into light pink..
Then add the gongura paste and mix it well.
Gongura chutney is ready to serve..

Brocolli chutney

Ingredients:

Brocolli : 1 cup (brocolli flowerets)
Tomato : 1 or 1/2 (finely chopped)
Onion : 1 (finely chopped)
Green chillies : 2 (finely chopped)
Bengal gram dal : 1 tsp
Moong dal : 1  tsp
Coriander leaves
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Red chilly : 1-2
Oil
Salt
Lemon juice : 1 tsp
Method:

Heat oil in a kadai, then add chopped onions and saute until the onions become transparent.
Add tomato and saute well and then add brocolli and chopped coriander leaves and fry.
Also add chopped green chillies into it and cook well.
Keep this mixture aside & let it cool.
Heat oil in a kadai and fry moong dal & bengal gram dal in it.
Now transfer the sauted brocolli along with the fried dals into blender & grind it coarsely.
After that, add a tsp of lemon juice and mix gently.
Now again heat oil a kadai, add mustard seeds , urad dal, red chillies and cumin seeds.
Add this tadka/seasoning into the chutney.

This goes well with Idly/Dosa/Rice/Chappathi etc..

Peanut Chutney

Ingredients:


For tadka:
Mustard seeds :1 tsp
Urad dal :1/2 tsp
Red chilly : 1 (optional)
Curry leaves
Oil

Method:

Take a blender & then add all the above mentioned  ingredients into it.
Grind all the ingredients into fine paste with very little water.
Heat oil in a kdai, then add mustard seeds and urad dal.
wait until the mustards seeds splutter, then add red chilly & curry leaves.
Add this tadka to the grinded chutney & serve.
This goes well with  Idly/dosa/Rice/ Variety rice...Fresh coconut - 1 cup
Dry Roasted  peanuts - 1 handful
Dried red chillies - 4 nos
Fresh tamarind - 1 small piece
Salt to taste

Cabbage Chutney

Ingredients:

Cabbage: 1 cup
Tomato : 1 (medium size - roughly chopped)
Onion : 1 (medium size - roughly chopped)
Scrapped coconut : 2 tsp (optional)
Tamarind pulp : 1 -2 tsp
Green chillies : 2 (adjust to ur taste)
Mustard: 1 tsp
Red chillies : 1-2
curry leaves
Oil
Salt


Method:

Heat oil in a kadai, then add onion and saute well for few mins.
Then add chopped tomato & saute.
Then add cabbage to this & saute well.
Also add chopped green chillies, salt and mix well.
Once the cabbage is cooked, then add coconut & tamarind pulp to this mixture & mix well.
Turn off the stove & allow this mixture to cool.
Then put the above into a blender/mixie & grind into a coarse paste.
Heat 1/2 tsp oil & add mustard seeds into.
Once they started splutter, then add red chilly & curry leaves.
Add this tadka into the grinded cabagge chutney and mix gently.
Cabbage chutney is ready to serve.

This goes well with rice/roti/chappathi/idly/dosa.

Idli Mulagai podi

Ingredients:

Urad dal-3 Table spoon
Channa Dal - 2 Table spoon
Red chillies - 5-8
Garlic - 2-3
Hing -1 tsp
Rice - 1tsp (optional)
Salt - as required

Method:

Dry roast the Dals , rice to golden colour along with hing & keep it aside.
Heat ½  tsp oil and fry red chilli to dark brown reddish colour.
At the end add garlic flakes as well & fry.
Once it came to room temparature, the add salt and grind to a coarse dry mixture.
Idly mulagai podi is ready to serve.

Mix this dried podi with Gingelly oil &have it.
This is the best side dish for Idly/dosa.

Ellu chutney (Sesame seeds chutney)

Ingredients:

Ellu or Sesame seeds - 3/4 cup
Red chillies - 06- 08 nos (adjust to ur spice level)
Tamarind - 1 lemon size ball
Jaggery - 1/2 tsp optional
Salt to taste
Urad dhal - 1 tsp
Gingelly oil - 1 tsp

Method:

Heat a kadai and dry roast the sesame seeds or ellu
When it splutters, remove the same from fire.(Be little consicious while roasting the sesame seeds, because it'll become smooky & dark if u over roast the seeds)
Heat oil in a kadai and fry the red chillies & keep it aside.
Then in the same kadai fry the urad dhal & tamarind.
Now first grind red chillies, tamarind, salt to a very fine paste with optional jaggery
Add sesame seeds and urad dhal to the above mixture and then grind this
coarsely with minimum water.
Sesame seeds chutney is ready to serve.

This  is the best and most commonly used side dish for Urad dal rice.

Onion Tomato Chutney

Ingredients:

Small onion - 10-15
Tomato - 1 (cut into pieces)
Red chillies - 5-8 nos (adjust to ur spice level)
Tamarind- 1 small lemon size
Mustard seeds = 1 tsp
Urad dal - 1 tsp
Oil
Salt to taste

Method:

Heat oil in a pan and then add mustard seeds and urad dal.
Once the mustard seeds starts spluttering, then add red chillies and saute for a min.
Then add onions and the tomato pieces. Saute well for few mins until the onion become transparent & the tomato pieces became mushy.
Now turn off the stove & add tamarind to this mixture and gently mix well.
Allow it to cool to room temp.
Then transfer the above mixture along with the salt into a mixie jar/blender & grind it with no or very little water.
Transfer it into a serving bowl & garnish with chopped coriander leaves.
Onion tomato chutney is ready to serve.

This is a good combination for Idly or dosa.

Simple Coconut Chutney

Ingredients:

Grated coconut -1 cup
Roasted gram dal -1/2 cup
Green chillies -2 -3 (adjust to ur spice level)
Tamarind juice - 2 tsp
Salt

For seasoning/Tadka:

Oil - 1 tsp
Mustard seeds - 1tsp
Urad dal -1 tsp
Finely chopped onions - 1 tsp
Cumin seeds - 1 tsp (optional)
curry leaves

Method:

In a blender add grated coconut, raosted gram dhal(Pottu kadalai in tamil), green chillies, tamarind juice, salt & little water and then grind to paste.
remove the ground chutney from the blender & keep it aside.
Heat oil in a pan, add mustard seeds.
Once the mustard seeds splutter, add urad dhal, cumin seeds & onions.
Saute until the onions become transparent.
Finally add curry leaves & turn off the stove.
Put this tadka into the ground chutney & it is ready to serve with hot idlies/dosas.

Carrot Methi Pachadi (Carrot Methi Chutney)

Ingredients:

Grated carrot - 2 cups
Methi leaves - 1 cup
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Cumin seeds - 1 tsp
Red chillies - 1-2 (adjust to suit ur spice levels)
Green chillies - 1-2 (adjust to suit ur spice levels)
Garlic flakes - 4-5
Gratted Jaggery - 1 tsp (Optional)
Lemon juice/Tamarind juice - 1 tsp
Oil - 1 and 1/2 tsp
Curry leaves
Salt

Method:

Heat 1/2 tsp of oil in a pan, add the garlic, cumin, bengal gram, red chillies, mustard seeds and urad dal and fry on a medium heat till the dals turn slightly red and a nice aroma emanates.Keep this aside & let it cool.
In a pan add 1/2 tsp oil, add the spilled greenchillies and grated carrot on a medium flame & saute till the raw smell of the carrot disappears. Remove & keep it aside.
In a pan add 1/2 tsp of oil and saute the methi leaves for nearly 3-4 mins.Remove & keep it aside.
Grind the roasted dal mixture, then followed by sauted carrot and methi leaves, jaggery along with salt without adding any water.
If ur using tamarind, then add tamarind while grinding to this mixture, otherwise add the lemon juice to the grounded pachadi  before serving.
Don't grind it softly, it should be a coarse paste.
For tadka (optional)
Heat oil in a pan, add the mustard seeds, wait until it pops, then add urad dal, curry leaves.
Add this seasoning to the ground pachadi.

Serve it with White rice/Idlies/dosas/chappathi.