Coconut Chutney

Ingredients For tempering Method

Coconut,scraped Salt

1 cup to taste

Oil Whole dry red chilli,broken Mustard seeds Split black gram skinless !dhuli urad dal" Curry lea#es $sa%oetida

2 tablespoons 2 1/ teaspoon 1/2 teaspoon 1 sprig a large pinch

Use only white part of the scraped coconut and avoid brown skin. Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick. Heat oil in a pan. Add broken red chillies, mustard seeds, urad dal. hen the seeds crackle and dal turns light brown, add asafoetida and curry leaves. Add to the ground coconut. !ix thoroughly and serve as an accompaniment for idli or dosa.
Ingredients

1 cup coconut, grated 1 cup roasted gram (dalia/pottu kadalai - available in Indian stores) 2-3 green chillies (or as per taste) 1/2 cup curd Salt to taste To Temper 1 tsp mustard seeds 1 tsp split black gram dal (urad dal) 1-2 dried red chillies (as per taste)

Fe

springs o! curr" leaves (#vailable in Indian stores)

# pinch o! asa!oetida Method

1
Soak the roasted gram in ater !or at least 2$ min%

2
#dd all the Ingredients other than the ones mentioned in the &empering section in a blender and blend them till smooth%

3
In case i! its too thick, add more buttermilk till its neither too thick nor too ater"%

4
'o in a tsp o! oil, temper the ingredients given in the &o temper section till the mustard seeds start popping%

Tamatar Ki Chutney
Ingredients &omatoes,%inely chopped *ure ghee Cumin seeds $sa%oetida +reen chilli,broken Curry lea#es -ed chilli po.der &urmeric po.der Coriander po.der Cumin po.der '() medium 2 tablespoons 1/2 teaspoon a pinch 1 1, 1/2 teaspoon 1/ teaspoon 1 teaspoon 1/2 teaspoon

 +aram masala po.der Salt Sugar Fresh coriander lea#es,chopped Method

1/2 teaspoon to taste 1 teaspoon 2 tablespoons

Heat ghee in a pan. Add cumin seeds and when they begin to change colour, add asafoetida, green chillies and curry leaves and saut" for a minute. !ix turmeric powder, coriander powder, cumin powder, red chilli powder and garam masala powder in one fourth cup of water and add. #aut" for two minutes. Add tomatoes, salt, sugar and half a cup of water. !ix well. $educe heat to low once the mixture comes to a boil and cook for ten to fifteen minutes. Garnish with coriander leaves and serve hot.

ngredients
8 medium sized tomatoes 1 tsp carom seeds (ajwain) a pinch of asafoetida (hing) 1 tbsp grated garlic 1 tsp chilli powder 1 tsp sugar 2 tbsp oil
salt to taste

(ethod
1% 2% 3% 0% 1% )lanch the tomatoes in hot ater% *eel and pur+e in a li,uidi-er% seconds% .eat the oil in a pan, add the a/ ain and asa!oetida and saut+ !or 3$ seconds% #dd the garlic and saut+ !or a !e #dd the pureed tomatoes, chilli po der, sugar and salt and bring to a boil% Simmer !or 2$ minutes or till the oil has separated% 2ool and use as re,uired%

-/C0*/ SO1-C/ 2 %haat