CRANBERRY CHUTNEY (MEERRA )

CRANBERRY CHUTNEY

Ingredients:

300 grms dried cranberries
2 cups of water

1 tbs oil
½ tsp mustard seeds
1 red onion chopped fine
1 tbs chillie powder more or less
¼ cup water
1 tbs vinegar
Salt to taste

Method:

Cook the dried cranberries in 2 cups of water on medium flame.
Cook till the fruits become soft and mushy. 
The consistency would be like jam.
Use a spoon to smash the cooked cranberries.
It will be little chunky here and there. Keep aside.

Heat the oil in a non – stick pan, add in the mustard seeds.
Let it splutter, add in the chopped onions and sauté well.
Now add in the chillie powder, one quick stir.
Quickly pour the ½ cup of water. (the chillie should not burn )

Add in the cooked cranberries and little salt and simmer over low heat.
Let it cook to a thick mass, add in the vinegar for tartness.
No need to add sugar as the dried cranberries, have enough sugar.
Remove once it reaches the chutney consistency.

Cranberry chutney (Priyasri )

Cranberry chutney

Hello All,

I tried cranberry chutney yday.. for having with dosai.. Cranberry i think is tamarind in pink color.. pulippu ennnavo tamarind ku equal a irunduchu, with pinkish color... I found it good only but my husband didnt like it (of course, amma panra dishes tavara veru edhu pannalum it will be pushed to doubtful or dislike q  )
Here is what i tried (from vah reh vah)

add oil, cumin, ginger and garlic chopped n saute.. add green chillies, cranberries and keep sauteing till soft. Athuku apparam add cilantro, salt, jaggery and blend it nicely. Add talippu items.

And enjoy!!

KADALAI MAVOO CHUTNEY (Selviem )

KADALAI  MAVOO  CHUTNEY  (Selviem  )

make kadalai maavu chutney (bombay chutney) like this

onion big -- 1 thinly sliced
green chilly - 3 slit
tomato - i medium size, chopped
carrot - 1 small , finely chopped
turmeric powder - 1/4 tsp
salt - reqd
besan - 1 1/2 tblsp
coriander leaves

grinding:
=====
coconut - 4 tblsp
ginger - 1"

grind this like chutney.

tadka:
====

oil - 2 tsp
rai - 1tsp
urad dhal - 1 tsp

in a kadai, add oil, then add tadka items, then add sliced onions fry for 2 to 3 mins. then add green chilly. 
after a minute, add tomato just stir it for 2 mins, when it is slightly cooked add carrots, fry for 2 mins, then add turmeric powder,
salt and 1 cup of water cover and cook till carrot is 3/4th done. then add coconut paste allow it to boil for 5 mins, then make a batter 
with besan without any lumps, add to the gravy and stir, after one boil, garnish with coriander leaves and serve.

instead of besan we can grind coconut with pottukadalai. this is also good. 

this curry will goes well with puri, chapathi, idli and dosa.

RED COCONUT CHUTNEY (Kugan )

RED COCONUT CHUTNEY (Kugan )

Here is the red coconut chutney.

RED COCONUT CHUTNEY

Ingredients:

(A)
½ cup fresh grated coconut
2 pips of garlic
2 small shallots
1 ½ tbs of pottu kadalai
4 red chillies cut into pieces
½ tsp tamarind paste
Salt to taste

2 tsp oil
½ tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves

Method:
Add all the ingredients in (A) to a mixie.
Add little water and grind to a coarse paste.

Heat oil in a pan, add in the mustard seeds.
Let it splutter, add in the urad dal and curry leaves.
When the dal starts turning brown, pour the contents over the chutney.
Mix well and serve with iddli dosai or bonda.

CURRY LEAVES CHUTNEY ( SELVIEM )

CURRY  LEAVES  CHUTNEY  ( SELVIEM  )


curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - one small nellikai size
salt - reqd
tadka - gingelly oil, rai and urad dhal, curry leaves

in a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste. now give tadka with gingelly oil (may be 2 tblsp), rai, urad dhal and curry leaves. transfer tadka to chutney. 

make hot idlis, apply this chutney on top of it, apply some oil and keep it. after 2 or 3 hours have it. idli soaked with curry leaves chutney will be tasty.

CURRY LEAVES CHUTNEY (Kugan )

CURRY LEAVES CHUTNEY

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

1 tsp gingelly oil
1 tbs channa dal
1 tsp urad dal
4 shallots sliced
5 green chillies sliced
A small piece og ginger (optional )
¼ cup grated coconut

1 tbs or to taste tamarind paste
Salt to taste
Little jiggery (optional )

2 tsp gingelly oil
½ tsp mustard seeds
A big pinch of asafetida powder
2 red chillies cut into pieces

Method:
Heat the ¼ tsp gingelly oil in a pan and add in the curry leaves.
Stir fry for a moment in low flame and remove.

Heat the 1 tsp gingelly oil in the same pan.
Add in the channa dal and the urad dal.
Sauté until little golden, add in the shallots, green chillies.
Stir fry for a minute, add in the grated coconut, stir fry and remove.

Let the contents cool, now in a mixie, add in the contents,
Curry leaves, tamarind paste, salt to taste and jiggery if added.
Add little water and grind to a smooth paste to a chutney consistency.

Heat a pan with the 1 tsp gingelly oil. Add in the mustard seeds,
Asafetida powder and the dry red chillies. Season well and pour on the chutney.
Mix well and serve with dosai, iddli or as a spread on bread.

CURRY LEAVES THOGAYAL (Kugan )

CURRY LEAVES THOGAYAL

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

½ tbs gingelly oil
1 tbs urad dal
A big pinch of asafetida powder
3 red chillies cut into pieces
2 small shallots sliced
2 tbs grated coconut

½ tsp tamarind paste
Salt to taste

Method:
Wash and dry the curry leaves on a kitchen towel.
Heat the ¼ tsp of the gingelly oil.
Add in the dry curry leaves and roast it on medium heat.
Remove and keep aside.

Now add in the ½ tbs of the gingelly oil.
Add in the urad dal, red chillies and the asafetida powder.
Stir fry for a minute, add in the sliced shallots and the coconut.
Stir fry for 5 minutes and remove.

When cooled, add in all the ingredients, tamarind paste and salt.
Add in little water and grind to a thick paste.
Remove and serve.

Peanut Curd Chutney Recipe

Peanut Curd Chutney Recipe 

Ingredients:
• 1 tbsp Peanuts (crushed)
• 1 cup Fresh Curd
• 1 Stalk Curry Leaves
• 1/2 tsp Powdered Sugar
• 1 Green Chilli (finely chopped)
• 1 tbsp Coriander Leaves (finely chopped)
• 1 tsp Oil
• Salt to taste

How to make Peanut Curd Chutney:
• Beat the yogurt to make it smooth.
• Add chillis, peanut, coriander, sugar and salt.
• Heat oil in a pan and saute curry leaves.
• Add them to curds when they begin to splutter. Mix well.
• Refrigerate the mixture as per requirement.
• Serve the chutney with sabodana vadas.

Sesame vegetable thokku (Dev )

Sesame vegetable thokku: (Chef Damu)

Powder sesame seeds- 1 part, dry chillies n cori seeds-2 parts.
Heat oil. add sombu, curry leaves, onions. Saute.
Add gin-gar paste and saute well. Add turmeric, vegs(carrot,cauliflower,potatoes),water, salt and cook till done. There should be some water still in the vegs.
Add the powder, tamarind juice(optional) and cook till dry.
Done.

KARA CHUTNEY (Kugan )

KARA CHUTNEY

Ingredients;


1 tsp oil
1 tsp urad dal
1 tsp channa dal
¼ tsp mustard seeds
6 red chillies
1 onion chopped
1 tomato chopped
2 tbs coconut

1 tsp thick tamarind paste
Salt to taste

1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves

Method:
Heat oil in a pan, add in the mustard seeds, urad dal and channa dals.
Roast till golden, add in the dry red chillies, roast again.
Now add in the onions, and sauté for a minute. Add in the tomato and coconut.
Stir fry well and remove, let it cool.

Now add the roasted ingredients , thick tamarind paste and enough salt in a mixie.
Add water and grind to a soft smooth paste. Remove.
Heat oil and temper the mustard seeds, urad dal and curry leaves.
Pour over the chutney and serve

Daangar pachchadi..( Madhu Sree )

Daangar pachchadi...!!! 

This is a simple recipe. My mom use to prepare this. Naan kooda helping mattum thaan...

Innikku hubber scorpio sonnappodhu thaan gnabagam vandhudhu... apdiye recipe post pannitten  enjoy...

Ingredients:

Urad dhal - 2 or 3 tbsp
Curd or yogurt - 1 cup
Mustard seeds - 1/4 tsp
Asafoetida powder - a pinch
Green chillies - 1
Salt to taste
Oil-1/4 tsp

Method:

In a pan, fry urad dhal till golden brown, turn off the stove after a nice aroma comes out from urad dhal. After keep it aside for a while, grind it into a fine powder. 

In a small pan, heat oil, add mustard seeds, when it splutters add green chillies and asafoetida powder to it.
Take the cup of curd, add ural dal powder, then add the mustard seeds+green chillies+asofoetida mixture, salt and mix well. 

Tasty Daangar pachchadi is ready. We can replace red chillies instead of green chillies.

KOVAKKAI CHUTNEY (Dev )

ere is a simple tindora/kovakkai chutney...goes well with idli/dosai/chapathi... Had it with kambu idli at a party and it was so good...K stylela udane recipe vaangitten...

1. Roughly chop about 20 tindoras, 1 onion/ 1 tomato.
2. Heat oil ans saute the onions,2 dry chillies until brownish. Add the tomato and let it turn pulpy.
3. Add the tindora and saute till cooked. Add lil water(justa a sprinkle if needed and cover with a lid to cook it faster.
4. let cool and grind it along with 10 sticks of coriander(abt 2 whole planst) and about 5-6 sticks of mint, 4 tbsp of grated coconut,salt.

Done!!!

Bombay kadappa/Besan chutney: (Madhu Sree )

Bombay kadappa/Besan chutney:

Onion - 1/2
Tomato - 1
Mustard seeds
Turmeric powder
Chill powder(if required)
Red chillies - 2
Water - 3 cups
Besan flour - 1/4 cup
Oil
Salt

Method:

Heat a pan with oil. Add mustard seeds, let it splutter. Add red chillies, onion, fry till golden brown.
Add tomato give a good mix. Add salt, turmeric powder, chilli powder. Then pour water. Let is boil.
Now in a cup put the besan flour and add little water to form a paste, now add the paste to the boiling content.
Stir nicely so that the water starts thickening. If it is not thickening properly you can add some more besan flour paste.
Once you feel it comes to a chutney consistency, switch off the stove. Garnish with coriander. It is ready to eat.
Have this as a side for dosa, upma.

Have attached the picture of tamarind rava upma and besan chutney. I know the picture is not that tempting,  didnt have time to take a better picture, but believe me the taste was lip smacking . Please bare with me .

Thanks,

Sree

TOMATO MINT CHUTNEY (Kugan )

TOMATO MINT CHUTNEY

1 tbs oil
½ tbs channa dal
3 dry red chillies cut into pieces
2 shallots cut into pieces
1 small piece of ginger chopped
¼ cup coriander leaves, chopped
¼ cup mint leaves
2 tbs grated coconut (optional )
Salt to taste

4 big red , tomatoes sliced
1 tsp tamarind paste

To Season:
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
A pinch of asafoetida powder
1 red chillie cut into pieces
1 sprig curry leaves

Method:

Heat the oil in a non-stick pan, add in the channa dal, red chillies and shallots.
Saute nicely, add in the ginger, coriander leaves, mint leaves, and coconut.
Add in enough salt and stir fry for about 2 minutes. Remove.
In the same pan, add in the cut tomatoes, tamarind paste, and cook till it becomes mushy.
Remove when there is no raw smell. Let both cool.

Now first grind the coriander, mint mixture nicely.
Then add in the tomato mixture and grind coarsely.
You can add 2 tbs of water if needed.

Heat the oil in a pan, add in all the seasonings in order.
Pour over the ground chutney. Serve with steaming idlis or dosais.

TOMATO SESAME CHUTNEY (Kugan )

TOMATO SESAME CHUTNEY

Ingredients:

1 tsp oil
1 green chillie chopped
3 dry red chillie broken to pieces
2 shallots sliced
1 cup red tomato chopped
¼ tsp tumeric powder
2 tbs chopped coriander leaves
1 tsp thick tamarind paste
Salt to taste

2 tbs roasted and ground sesame seeds

1 tbs oil
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp urad dal
1 sprig of curry leaves
A pinch of asafoetida powder

Method:

Heat 1 tsp oil, add in all the ingredients one by one in (A).
Cook till the tomatoes turn mushy. Cool
Now add the roasted sesame seeds powder to the mushy tomatoes.
Now grind the mixture to a smooth paste.

Heat 1 tbs of the oil in a pan.
Add in the seasonings, one by one.
Now add in the ground tomato mixture.
Cook for a minute, remove.
The chutney should be thick, serve it with iddli or roti.