kobbari tomato chutny

Ingredients:3 ripe yet firm tomatoes, sliced
1/4 cup grated coconut
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/split gram dal/minapa pappu
2 tsps chana dal/senaga pappu/bengal gram
1/4 tsp jaggery or sugar (optional)
salt to taste
1 tbsp oil
For poppu/tadka/seasoning:
1 tsp oil
1/2 tsp mustard seeds
pinch of hing/asafoetida/inguva
few curry leaves

1 Heat oil in a cooking vessel, add the cumin seeds and let them brown, add urad dal, channa dal, red chilli and green chilli and fry till the dals turn red. Add grated coconut and roast for another 3 mts. Remove from fire and cool.
2 In the same vessel, add the sliced tomatoes and saute till the moisture evaporates. Turn off heat and cool.
3 Grind the grated coconut mixture. Next add the cooled tomato mixture, salt and jaggery and make a paste. Add few tbsps of water, if required.
4 Heat oil in a pan for seasoning, once hot, add mustard seeds and as they splutter add hing and curry leaves and saute for a few seconds and turn off heat and pour over the chutney.
5 Serve with tiffins like dosa or idli.

chettinad tomato cutny for idly

Ingredients

• Onion - 1, finely sliced
• Tomatoes - 2 large, sliced
• Chana dal - 1 1/2 tbsps (Bengal gram/senaga pappu)
• Dry red chilies - 2
• Green chilies - 1
• Ginger - 1/2 " finely minced
• Coconut milk - 3-4 tbsps
• Salt to taste
• Cooking oil - 1/2 tbsp
• For tempering/poppu/tadka:
• Mustard seeds - 1/2 tsp
• Red chilies - 2
• Curry leaves - a sprig
• Asafoetida - pinch

Method

1. Heat oil in a vessel. Once the oil is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. Remove the dal, green chili and red chilies from oil and keep aside to cool.
2. In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. Turn off heat and cool.
3. Blend the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. Remove onto a serving bowl.
4. Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
5. Pour this tempering over the chutney and serve with idli or dosa.

punugulu with dosa batter

ingredients

• Dosa Batter - 2 cups
• Rice flour - 1 - 2 tbsps
• Semolina - 2 tbsps (semolina/cream of wheat)
• Onions - 1/2, finely chopped
• Green chili paste - 1 tsp or 2 finely chopped green chilies
• Cumin seeds - 1/2 tsp
• Curry leaves - 1 sprig, finely chopped
• Coriander leaves - 2 tbsps, finely chopped
• Salt to taste
• Oil for deep frying

Method

1. Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
2. Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
3. Turn the punugulu as they change color and cook till golden brown.
4. Remove onto absorbent paper. Serve with chutney of your choice.

ulli chutny

Ulli Pachadi Recipe

.

Ingredients:

2 large onions
2-3 dry red chillis, de-seed
1/2 tsp cumin seeds
1 tbsp split black urad dal (minappa pappu)
salt to taste
1/2 tbsp tamarind extract
1/2 tsp jaggery (optional)
2 tsps oil

For seasoning/poppu/tadka:

1 tsp mustard seeds
few fresh curry leaves
1/2 tsp oil

1 Heat one tsp oil in a pan, add cumin seeds, dry red chillis and stir fry for a few seconds. Add urad dal and let it turn light red. Remove from pan and cool.
2 In the same pan, add another tsp oil, add the sliced onions and saute for approx 4-5 mts. Turn off heat and cool.
3 First grind the urad dal, cumin seeds and red chillis till coarse. Add the sauted onions, salt, tamarind and jaggery and grind to make a paste. You can add 2-3 tbsps water for a thinner consistency.
4 Heat oil in pan for seasoning. Add the mustard seeds and let them splutter. Add the curry leaves and turn off heat. Pour over the chutney and serve with idli or dosa.

hotel style coconut chutny

Ingredients

• Coconut - 1 cup, freshly grated
• Dalia - fistful, (roasted chickpeas/putnala pappu)
• Green Chilies - 2-3 (preferably light green variety)
• Ginger - 1/2" inch
• Garlic - 1 clove
• Salt to taste
• Tempering/Poppu/Tadka:
• Mustard seeds - 1/2 tsp
• Curry leaves - a sprig
• Oil - 1 tsp

Method

1. Grind fresh coconut, roasted chickpeas, green chilies, ginger, garlic and salt to a smooth paste adding very little water. Remove onto a serving bowl.
2. Heat oil for tempering in a small pan. Add mustard seeds and allow to splutter. Add curry leaves and turn off heat. Pour the tempering over the chutney.
3. Serve this hotel style coconut chutney along side idli or dosa.