Friend’s favourite Chutney – Mint/Cilantro chutney

Another version of mint/cilantro chutney. This recipe is from my aunty(periamma).  Now that mint is everywhere in the backyard i tend to prepare this often. This chutney is my friend’s favorite. They all loved it a lot.

Ingredients:

Urid dal – 1 tsp
Red chilies – 2-3
Shallots – 10-15 or red onion – 1 medium
Mint/ Cilantro – few twigs
Tamarind – 2-3 small pieces
grated coconut – 1/2 cup
Oil – 2-3 tbsp
Salt

Mint Chutney
Method:

1. Heat a wide skillet pan and add oil. Once it gets heated add urid dal and red chilies. Fry till urid dal gets brown.

2. Next add the shallots/onion. Fry till golden brown.

3. Add mint/cilantro. Saute till they wilt.

4. Add tamarind, salt and coconut. Turn off the flame and saute the coconut with skillet heat.

5. Grind all the ingredients into fine paste.

This goes well with rice, dosa and idli.

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Mint Chutney

Ingredients:

Mint leaves – 10 -15 leaves
Coconut (grated or dessicated) – 1 cup
Urid dal  – 2 tbs
Channa dal – 1 tbs
Green chilies – 2-3
Tamarind – small nutmeg size ball
Salt
Oil

Mint Chutney

Method:

1) Take a pan with a tablespoon of oil.Roast urid dal and channa dal till you get the nice flavour.

2) Turn off the heat and add coconut, mint leaves, green chilies and tamarind.Fry these items with pan’s heat.

3) Grind the above all with required amout of water.Add salt.

Mint chutney is ready.This goes well with rice , dosa and idli.

Kambu Sadham & Kadalai Chutney – Millet & Peanut Chutney

I know it is difficult to get millet here.My mom had brought some during her last visit.Also taught me the method to prepare.Today my husband is not gonna come for lunch (he don’t like kambu sadham), so lemme try my hands on kambu sadham.To go along with this i have prepared groundnut chuntey.You can also have greens, sambar or dry fish curry (ada namma karuvaattu kulambu thaan) with this.

You must do a great deal of prep work before you cook millet.Fortunately my mom had done all those wonders.You have to grind the millet coarsely in order to remove the husk.

Kambu Sadham :

1) For one cup of millet you may need around 4 cups of water.

2) Heat the water in the vessel which can get into a pressure cooker.We are going to precook the millet before setting into the pressure cooker.

3) Once the water gets boiled add the millet.Keep cooking till you find the millet sticky and of porridge consistency.

4) Once it has come to this state, transfer the bowl to the pressure cooker and cook for 4-5 whistles.

Perfecto!!

I know this one is tricky, as you keep trying several times you will get it 🙂
Kambu Sadham & kadalai chutney

Groundnut Chutney:

Roasted groundnut (skin peeled) – 1/4 cup
Coconut (freshly grated/ desiccated) – 1/2 cup
Cumin seeds – 1 tbs
Red chilies – 3-4
Garlic – 1 small pod (optional)
For tempering – Mustard seeds,curry leaves.

Grind the roasted groundnut, coconut,cumin seeds , garlic and red chilies with required amount of water.Temper the chutney with mustard seeds and curry leaves.

Kollu Paruppu Masiyal – Mashed horse gram

Kollu Masiyal Ingredients

Ingredients:

Horse gram / Kollu Paruppu – 1 cup
Onion – 1 medium size
Cumin seeds – 1 tsp
Coriander seeds – 1 tbs
green chilies or red chilies – 5
garlic – 3 cloves
turmeric – 1 tsp
tamarind – nutmeg size ball
salt
Oil
Method:

1) Pressure cook one cup of horse gram with 3 cups of water, tumeric powder and little chopped onion(optional) for 3-5 whistles until well done. You should be able to mash the gram with hand.

2) Let the horse gram cool down, mean while saute the chopped onion,chopped garlic ,cumin seeds , coriander seeds and slit green chilies in a pan with required amount of oil.

3) Drain excess water from cooked horse gram and add tamarind, salt and the sauteed items to horse gram and grind coarsely.Add little water if necessary.

Kollu paruppu masiyal is ready to be served with rice.

Serves : 4 adults

You can prepare Kollu rasam using the kollu cooked water.

Kollu Chutney (Horse gram chutney) – For Idli & Dosa


Horse gram, rarely known legume is rich in iron and also a good source of protein.It is commonly used in Kongu Nadu cuisine. Horse gram is known to generate too much heat in body, so care should be taken while consuming during summer and during pregnancy.

This recipe was taught to me by my mother-in-law and this dish goes well with dosa and idli.

Ingredients:

Horse gram (Kollu paruppu) – 1/2 cup
Onion – 1 medium size
Cumin seeds (Jeera) – 1 tsp
Coriander seeds – 1 tsp
red chilies – 3
tamarind raw – nutmeg size ball
Oil
Salt
Sugar

Kollu Chutney

Method:

1) Fry horse gram till it turns brown in 1 spoon oil and keep it aside. You can find nice aroma by now.

2) Saute finely chopped onion till it becomes translucent. Turn off the heat and add cumin seeds, coriander seeds, red chilies and tamarind. Saute these items using pan’s heat.

3) Cool all the above ingredients and grind with salt and a pinch of sugar. Add little water if necessary.

Kollu chutney is ready to be served with idli and dosa.