Coriander Chutney/ Cilantro Chutney

 Coriander chutney is made in several ways across India. In south India it is used as an acompaniment for idly or dosai. In western India (a slight variation of this recipe), it is used for vada pav, chat items and other snacks. The fresh smell of the cilantro leaves gives a unique flavor to this dish which is relished by many across the globe. 

Preparation time: 10 minutes

Ingredients: 
                                

1 bunch of coriander leaves

1 cup of coconut pieces

1 tbsp of urad dhal
1 tbsp of Bengal gram dhal

4 green chillies

cherry-sized tamarind

1 tsp of oil

salt as required 

Seasoning: 

1/2 tsp of mustard

Preparation:

1. Heat oil in the pan and add urad dhal and Bengal gram dhal. Saute in medium flame till it turns golden brown.Transfer to a plate and allow them to cool. Clean the coriander leaves and discard the stem.
 2.Grind the coconut, urad dhal, Bengal gram dhal, green chillies, tamarind, salt with very little water in to a coarse paste and thick consistency. Add the coriander leaves then grind them in to a smooth paste.

3.Add oil to the preheated pan, add the seasoning. Once the mustard sputters, add it to the coriander chutney.

Carrot chutney

  I know sometimes it can be boring to try the same old side dishes for idly/ dosai. Carrot chutney can be a really good alternative.  I also figured that by making this chutney I can make my kids get their veggies in the diet.

Serves up to 3 people
Preparation time: 15 minutes

Ingredients:

1 red onion                          
3 carrots
3-4 red chillies
1 tbsp of urad dhal
cherry-sized tamarind 
1/2 tsp of mustard
1/2 tbsp of sesame oil
salt as required


Preparation:

1. Heat 1 tsp of oil in the pan and add urad dhal to the pan. Roast the dhal till it turns golden brown. Transfer to a plate.
2.Add the chopped onion and red chillies to the pan, saute for 2 minutes and then add grated carrot to the pan. Saute well for another 2 minutes. 
3.Allow to cool and then grind  the sauteed ingredients with salt and tamarind together in to a smooth paste.
4.Carrot chutney is ready. Heat 1 tsp of oil and add the mustard. As it sputters, transfer the seasoning to the chutney.

Coriander chutney

           Coriander chutney is popularly known as green chutney made in Southern style. But this is the way my mom makes for Idly.

Preparation time:10 minutes
Serves up to 3 people

Ingredients:
 
1 bunch of coriander leaves
1/4 cup of urad dhal
2 tbsp of coriander seeds
5 red chillies
1 tbsp of grated coconut*
2 tsp of oil
1/4 tsp of mustard
salt as required


Preparation:

1.Heat a tsp of oil, add urad dhal, coriander seeds and red chillies. Roast till they turn golden brown. Allow them to cool. 
2.Grind urad dhal, coriander seeds, red chillies along with coriander leaves, coconut and salt in to a paste.
3.Heat oil in the pan and add mustard. As the mustard sputters, transfer to  the chutney.
*optional

Coconut chuney

   Coconut chutney is a very good side dish for lot of tiffin items. It is a really delicious chutney and definitely mildly spiced compared to other chutneys.

Serves up to 2 people
Preparation time: 10 minutes

Ingredients:

For grinding:

1 cup of grated coconut
2 tbsp of roasted gram
3-4  green chillies
blueberry sized tamarind
1/4 inch of ginger
salt as required


Seasoning:

1/4 tsp of mustard
1/4 tsp of cumin seeds
curry leaves (optional)
1 red chilly
1 tsp of oil

Preparation:

1.Grind the ingredients with required amount of water mentioned in grinding together in to a coarse paste.
2.Heat oil in the pan and add the seasoning. As the mustard sputters, transfer the seasoning to the chutney.
3.Serve with idly, dosai / ven pongal.

Onion-tomato chutney

              Onion-tomato chutney is one of the popular side dishes served with Idly/ dosai.

Serves up to 3 people
Preparation time: 15 minutes


Ingredients:

1 large onion
1 large tomato
2 cloves of garlic
3-4 red chillies
1/4 cup of urad dhal
cherry-sized tamarind
1 tbsp of sesame oil
pinch of asafoetida
salt as required


For seasoning:
1 tsp of mustard
5 curry leaves


Preparation:

1. Heat 1 tsp of oil in the pan and add urad dhal to the pan. Roast the dhal till it turns golden brown. Transfer to a plate.
2.Add the chopped onion and garlic to the pan saute for 3 minutes and then add chopped tomatoes, red chillies to the pan. Saute well for 5 minutes. 
3.Allow them to cool and then grind  the sauteed onion, tomato,  red chillies, urad dhal, asafoetida, garlic, tamarind and salt together to a smooth paste.
4.Onion-tomato chutney is ready. Heat 1 tsp of oil and add the seasoning. Transfer the seasoning to the chutney.

Thengai thogaiyal/ Coconut chutney

           Thengai thogaiyal is a very tasty dish. It can be served as side dish for tiffin or with rice and sesame oil. 

Preparation time: 10 minutes

Ingredients:

1 1/2 cup of grated coconut

2 tbsp of urad dhal

5-6 red chillies

cherry-sized tamarind

1 tsp of oil

salt as required 

Seasoning:

1/2 tsp of mustard

1/2 tsp of Bengal gram dhal

5 curry leaves

Preparation:

1. Heat oil in the pan and add urad dhal. Saute in medium flame till it turns golden brown and add the red chillies till nice aroma comes.

2.Allow them to cool and grind the coconut, urad dhal, red chillies, tamarind, salt with very little water in to a coarse paste and thick consistency.

3.Add oil to the preheated pan, add the seasoning. Once the mustard sputters, add to the thogaiyal.