Capsicum Bulb Spring Onion Chutney

SpringOnionBellPepper Chutney

This is a healthy chutney which can be even used as a spread for the bread. If you plan for the weight reduction then this is the chutney you must try. Bell Pepper and Spring Onion has water content which greatly reduces the unwanted fat in your body. Continous usage of this chutney yields good result. Even Bottlegourd ( Lauki/Surrakai) reduces the fat in the stomach. But remember one thing Spring Onion is spicy. So reduce the amount of chilly which you think is required for the chutney.Remove just the tip of the Spring Onion leaves only. We need to use both the leaves and bulb of the Spring Onion in this chutney.

Ingredients

Capsicum/Bell Pepper	:	1 medium size
Bulb Spring onion	:	1 pack
Red chilly	:	2
Channa dal	:	1 tbsp
Mustard seeds	:	1/2 tsp
Urad dal	:	2 tbsp
Tamarind	:	small lemon size
Oil	:	1 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Bell Pepper and Spring Onion

Method

1. Wash the spring onion and discard only the tip of the leaves. chop it and keep it aside.
2. Wash the capsicum and roughly chop them.
3. Heat 1 tbsp of oil in pan add mustard seeds, Urad dal allow them to pop.
4. Add Channa dal, Red chilly , Tamarind fry it for about 30 sec
5. Put the bell pepper and spring onion in to it.
6. fry it and remove the rawness.
7. Now grind everything and make it to paste.
8. Pour this in the serving bowl. Add salt to taste.
9. Do the seasoning by adding 2 tsp of oil in a pan add mustard seeds.
10. Allow them to pop then add urad dal and curry leaves.
11. Pour this in to this chutney. Serve this with Idli or Dosai or spread for a bread.

Onion Tomato Chutney

Onion Tomato Chutney

Ingredients

Chopped Onion	:	1 no ( as big chunks)
Chopped Tomato	:	2 no ( as big chunks)
Red chilly	:	3
Channa dal	:	1 tbsp
Oil	:	1 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Method

1. Heat a pan with 1 tbsp of oil. Add Channal dal to fry then add Red chilly.
2. Add Onion and saute it as translucent.
3. Now add the Chopped Tomatoes in to it. Fry it for about 3 minutes.
4. Cool the mixture then put it in the mixer/blender.
5. Grind it as fine paste and then transfer it to the serving bowl.
6. Add salt to taste.
7. Heat a pan with oil. Add Mustard Seeds and allow them to pop.
8. Add Urad dal and Curry Leaves.Pour this in to the chutney.
9. Serve this with Idly (Idli), Dosa (Dosai)

Coconut Corrainder Chutney

Coconut Corrainder Chutney

Ingredients

Corrainder Leaves	:	1 Bunch ( Washed & Roughly chopped)
Split Skinned Black gram	:	2 tbsp
Channa dal	:	1 tbsp
Red Chilly	:	3 to 4
Asafoedita	:	a pinch
Tamarind	:	lemon size
Shredded Coconut	:	1/2 cup
Oil	:	1 tbsp
Rock Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	1 tsp
Curry Leaves	:	few

Method

1. Heat a pan with 1 tbsp of oil. Add one by one Channal dal, Red chilly, Asafoedita, Split skinned Balck gram. 
2. Remove it from pan once roasted then put it in the mixer/blender. 
3. Cool the mixture then add coconut and Rock salt. Grind it to powder.
4. In the same pan add Corrainder Leaves fry it for a minute.
5. Add this in to the mixer with some water and make it as fine paste.
6. Trasfer this in to serving bowl.
7. Heat a pan with 1 tsp of oil. 
8. Add Mustard seeds and allow it to pop. 
9. Add Urad dal and Curry Leaves.Pour this over the chutney.
10. Serve this Chutney with Hot Idly or Dosa or spread this in sandwidch bread.

Tips: 
Addition of Split skinned black gram gives nice taste to this chutney. If you don't have it replace it with whole black gram with skin or without skin.
Rock salt always increases the taste of the chutney. Otherwise use the regular salt.

Carrot Coconut Chutney

Carrot Coconut Chutney

Ingredients

Onion	:	1/2 Cup ( Roughly chopped)
Tomato	:	1/2 Cup  ( Roughly chopped)
Carrot	:	1/3 Cup  ( Roughly chopped)
Green chilly	:	4 to 5 no
Shredded Coconut	:	3 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Idly with Carrot Coconut chutney and Idly podi

Method

1. Heat a pan with little bit oil add Onion, Tomato, Carrot and Green chilly then fry it well for about 2 min to remove the rawness.
2. Cool the mixture then add coconut. Grind it in the mixture as a fine paste.
3. Trasfer this in to serving bowl and add salt to taste.
4. Heat a pan with 1 tsp of oil. 
5. Add Mustard seeds and allow it to pop. 
6. Add Urad dal and Curry Leaves.
7. Serve this Chutney with Hot Idly or Dosa.

Tips: 

• You can also add little bit chopped onion while doing seasoning. This enhances the taste of the chutney. 
• Taste the Carrot and coconut before cooking. If it is sweet increase the amount of green chilly.

Grandma's Chutney ( Mint + Corrainder +Coconut)

Grandma's Chutney ( Mint + Corrainder + Coconut)

Ingredients

Mustard Seeds	:	1/2 tsp
Urad dal	:	2 tbsp
Asafoedita	:	a pinch
Red Chilly	:	2 nos
Green chilly	:	2 nos
Tamarind	:	small lemon size
Ginger	:	1 inch
Corrainder Leaves	:	1 cup
Mint Leaves	:	1/2 cup
Shredded Coconut	:	1/2 cup
Roasted Channa dal	:	2 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	1 tsp
Curry Leaves	:	few

Method

1. Heat a pan with little bit oil. Add Corrainder Leaves and Mint Leaves and fry them for a minute. Keep it aside. 
2. Add little bit oil in pan then add Mustard seeds, Urad dal, Asafoetida, Red chilly and then green chilly once it is roasted then add tamarind and ginger.
3. Do not allow all the above ingredients to dark fry.
4. Now put this in mixer and add coconut and Roasted channadal then Grind it in the mixture in to fine powder.
5. Now add Corrainder Leaves and Mint Leaves with some water and make it as a fine paste.
6. Trasfer this in to serving bowl and add salt to taste.
7. Heat a pan with 1 tsp of oil. 
8. Add Mustard seeds and allow it to pop. 
9. Add Urad dal and Curry Leaves.Pour this in to the chutney.
10. Serve this Chutney with Hot Idly or Dosa.

Tips: 

• This chutney can be taken for travelling but in that case fry the coconut too in little bit oil for some time. This is used as a travel chutney long back by our grandmother.

Mango Masala Vadai

Tangy Mango Masala Vada

Ingredients

Bengal Gram / Channa Dal	: 1 cup
Shredded Mango	: 1/2 cup
Red Chilly	: 4 nos
Fennel Seeds	: 1 tsp
Onion Chopped	: 1/4 cup
Ginger	: 1 inch piece
Asafoedita	: pinch
Curry Leaves	: 2 brig (chopped finely)
Salt	: to taste
Oil	: to deep fry

Method

1. Soak the Channa Dal with Red chilly for about 2 hours.
2. Grind the Channa Dal with Red Chilly, Ginger, Fennel Seeds with very little water like a coarse paste.
3. Add Onion,Curry leaves, Shredded Mango and Salt to taste then mix it well with dough.
4. Make small balls  from this coarse paste then flatten it in the palm like a vada.
5. Heat oil in a pan and deep fry them until golden brown in medium heat.
6. Mango Masala Vada is ready to serve with Hot Tea or as a evening snack.

Tip: You can also add little bit chopped Corrainder Leaves/Cilantro in this mixture.

Tomato Chutney

Tomato Chutney

Ingredients

Onion	:	1 no
Tomato	:	2 no
Green chilly	:	3 to 4 no
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Method

1. Grind the onion, Tomato and Green chilly to a fine paste.
2. Heat a pan with oil. Add Mustard Seeds and allow them to pop.
3. Add Urad dal and Curry Leaves.
4. Add the Tomato paste, Salt to taste then cook it for 3 to 4 minutes.
5. It will turn in to red color.
6. Serve this with Idly, Dosa