Mixed vegetable chutney

I got this recipe from my friend Radha. It tastes great with Idly and dosa. Goes well with rice too.

Ingredients

onion-1

Zuchini-1

capsicum- 1

Red pepper- 1/2

carrot-1

brinjal -1 medium sized or 2 small

urad dal-1 tbsp

channa dal- 1 tbsp

salt to taste

red chillies- 5 or acc to taste

tamarind - a small piece

oil- 2bsp

coriander leaves- a few

curry leaves - a few

Method

chop all the vegetables into cubes.

Heat oil in a pan and add channa dal, urad dal, curryleaves. When the dals become golden brown add the chopped onions. Saute for a couple of minutes till it becomes transparent and then add all of the veggies along with tamarind and chillies.

Saute for some time till the veggies soften. Add the coriander leaves finally and remove from fire .

Grind them when cool and serve with idly or dosa.

Curry leaves powder

I have been eyeing on Sailu's 'curry leaves powder' for a long time. When I got fresh curry leaves in Indian store last week ,I made it at once. It tasted soooooooooo great with rice and its going to be a regular dish in my house hereafter. This is my entry for coffee's MBP 'Preserve it' for the month of july( its a bit late and I hope she will accept it.)

I have never tasted or tried this recipe before. Back in India there is a curry leaf tree in my house. Now here in US, I get a very few sprigs of curry leaves for one dollar. I always thought this was expensive ...Any how Iam going to make this powder often, as I like it very much .

I followed sailu's original recipe and it was really good. Check out for the recipe here. Thanks Sailu for the wonderful recipe.

Milagai Kuzhambu

This is a very spicy dish. Usually we prepare this as a side dish for curd rice, just like pickle. So try this only with curd rice.. For spice lovers who love very hot and spicy food can have with plain rice,idli,dosa or with anything u like. It is a simple recipe and very easy to prepare.I had no idea about this dish before marriage, as my mom doesn’t prepae this.According to me the best combination for curd rice is mango pickle. But after tasting this, I liked to have this with curd rice too. I learnt this recipe from my Mother in law and would like to share this with u all. Try it out and u will love it…

Ingredients

Green chillies(small in size)-12 to 15 chopped into thin rounds
Onions- 3 large or 4 medium , chopped finely
U can use pearl onions too for this .
Tamarind- big gooseberry sized
Mustard seeds- ¼ tsp
Methi seeds- ¼ tsp
Oil- 4 tsp
Salt to taste



Method

Soak the tamarind in water and take out the juice from it. Keep aside.
Heat oil in a pressure pan or cooker and add mustard seeds. When it splutters add methi seeds and before it starts to brown add onions and green chillies. Fry for 10 minutes in a medium flame. Add the tamarind juice and salt to it. No need to add water to this. close the cooker and pressure cook this till one whistle.
U can store this in the refrigerator for 15 days.
Serve with curd rice.

note: You can always reduce the chillies as per ur taste or use 1/2 part of capsicum and 1/2 part of green chillies too.

check out shankari's version

Onion Chutney

Ingredients

Red onions- 3
Garlic- 5 cloves
Chilli powder- 1tsp or acc to taste
Tamarind- 1 inch piece(small)
Salt to taste
Mustard seeds- ¼ tsp
Split urad dal-1/4 tsp
Curry leaves – few
Oil- 4 tsp

Method

Peel, wash and cut the onions into cubes.
Heat 2 tsp oil in a pan and add the onions and peeled garlic.
Fry in oil till onions turn golden brown. Remove from fire and cool.
Grind the onion mixture with tamarind, chilli powder and salt.
Heat the remaining oil in a pan and season it with mustard seeds , urad dal and curry leaves. Add this to the ground onion paste.
Serve hot with idlis or dosas.