my passion for recipes


Coconut Chutney

coconut - 1 cup (grated)
red chillies - 4
salt to taste
onion - 1 (small)
pottu kadalai - 1/2 a cup
mustard seeds - 1 tsp
curry leaves - 6 - 7
urad dal - 1 tsp
oil - 2 tsp

- grind onion, pottu kadalai red chilies and grated coconut into a fine paste
- add salt to it and keep it aside
- in a skillete add oil and wait until its hot
- add the mustard seeds, urad dal and the curry leaves and fry
- add that to  the coconut chutney and mix well

Serve this with idli or dosa varities.

Thanks goes to:
Rani aathai. She taught me this recipe. She usually does this chutney with green chillies. But I didnt have the green chillies at home so add the red chillies and that too came out too well.

Tip: You can even add a 1/2" ginger slice to the chutney while grinding instead of onion and that also gives an awesome flavour.

Paruppu Thuvayal

Thoor dal - 1 cup
Red chillies - 6 - 8
salt to taste
tamarind - 2 pinches.

oil - 2 tsp
mustard - 1 tsp
curry leaves - 5 - 6

- In a kadai add 1tsp of oil and fry thoor dal, red chillies and tamarind.
- grind it into a fine paste and make sure that its not watery. It should be thick.
- Add oil in the kadai and add the mustard seeds, curry leaves and fry.
- Add this to the thuvayal.

Onion Chutney

Onions - 3
Dried red chillies - 5
mustard seeds - 1 tsp
urad dal - 1 tsp
tamarind - 2 pinches
salt to taste
oil to season and fry
cury leaves - 10 - 12
channa dal - 1 tsp

- peel and cut the onions into cubes
- in a kadai add oil and fry the onions,3 red chillies and tamarind
- fry until the onions turn transparent
- when the mixture is cool enough, grind it along with some salt to a fine paste
- now in a kadai add oil
- when the oil is hot add mustard seeds, remaining red chillies, urad dal, channa dal, curry leaves and fry
- add the ground paste and fry
- fry until the paste in quite  thick
- remove from fire.

Thanks to:
Granny. She is an awesome cook. No one can cook like her. I know every grand child will praise their granny.. so do I.