sound cookery

CURRY LEAVES CHUTNEY Ingredients 2 cup fresh currry leaves 2-3 red chilli whole 2-3 garlic cloves 2-3 pepper corn A pit of tamarind salt 1 tsp sugar or little jaggery METHOD Soak red chill,pepper ,garlic a warm water for few minutes . Grind all the ingerideants to a fine paste . Serve with idlly or dosa

TAMARIND CHUTNEY (SAUNTH) INGREDIENTS 50 g Imli (Tamarind) 100 g jaggery 1/2 tsp roasted cumin powder 1/4 tsp red chilli powder 1/4 tsp dry ginger powder(sukku powder) a pinch hing salt METHOD Soak imli and jaggery in water overnight or soak on warm water 3- 5 hours Mash with hand and strain through a sieve take the juice add a ping hing, Cook over fire till thick,remove from fire Add salt,roasted jeera powder(cumin seeds powder)red chilli powder,dry ginger powder .mix well Serve with Dahi vada or Gunjias.

Red chilly,garlic chutney Ingredients 10 - 15 red chilli whole 1 lime size tamarind 8- 10 garlic cloves 1 tsp mustard seeds 1 tsp urad dal few curry leaves 1-2 tsp til oil or ghee METHOD Roasted the red chilli whole and salt in a pan with out oil for few minutes and remove, soak in a water for few minutes Add soaked red chilli,garlic,tamarind and little salt to make a paste in a mixer grinder Heat oil in a pan add muster seeds when they crackled add urad dal and curry leaves and add the red chilli paste ,remove and mix well Serve with idlli or dosa

ONION CHUTNEY Ingredients 1 cup small onions 3-4 red chilli whole 1 lime size tamarind 1/2 tsp mustard seeds 1/2 tsp urad dal 1 tsp jeera 1 tsp oil salt to taste few curry leaves METHOD Heat a pan roasted the jeera . Add oil in the pan fry the red chilli few minutes and remove it and add the onion and fry for few minutes Grind fried onion,red chilli,roasted jeera,tamarind,a pinch of suger and salt to a paste Now heat pan add 1/4 tsp oil add mustard seeds when they cracked add urad dal and curry leaves ,add the onion paste and little water cook for few minutes Serve with idly,dosa

Ingredients: 2 cup coriander leaves 3 green chilli 1/4 inch Ginger 1 small marble size tamarind 1/2 tbs Lemon juice Salt to taste METHOD Grind coriander leaves,ginger,green chilli,tamarind If the paste is too thick add little water Take this paste in a vessel and then add lime juice and salt . Mix well and serve

Tomato chutney Ingredients 6 -8 Tomato 10 -15 baby onions or 4-5 small onions 2-3 Red chili whole 1/2 T Mustard seeds 1/2 T Urad dal Curry leaves Salt to taste Oil METHOD Chop the tomatoes and onions small pieces. Heat oil in a pan add red chilli whole and fry for few minutes and add the chopped onion fry few minutes and add the chopped tomatoes fry few minutes ,cook for till the tomatoes cooked soft ,remove from fire and grind it with salt to a paste. Add 1 t til oil add the mustard seeds , urad dal when the muster seeds start crackling add the curry leaves and add the ground tomatoes paste cook for 2-3 minutes in simmer till the chutney thicken. serve with idli or dosa.

Dry Mango Chutney Ingredients 50 g Dried mango piece 50 g raisins 1 small piece ginger 5 -6 garlic cloves 2 red chilli whole 1 small piece of jaggery 1/4 t red chilli powder 1-2 t vineger 1 t salt METHOD Soak dried mango pieces and raisins over night grind ginger and garlic boil soaked mango,raisins, ground paste of ginger and garlic and 2 whole red chilli till the mango piece are cooked and tender. mash the mango pieces with wooden spoon add red chilli powder,salt, jaggery cook for few minutes till the chutney thickens.remove form fire and cool add vineger and serve

Mint and coriander chutney Ingredients 20 g Mint leaves 20 g coriander leaves 10 g tamarind pulp or paste 1- 2 small green chilli 1/2 small ginger 1 small onion 1/4 t cumin seeds 1 t sugar salt to taste METHOD Pick and wash the coriander and mint leaves Grind coriander leaves,mint leaves,onion,ginger,green chilli,and cumin seeds to a fine paste. Add the tamarind pulp ,sugar and salt.mix well cool and serve with snacks

Peanut Chutney Ingredients 50 g peanuts 2 -3 small green chilli 1 small piece of ginger 1 t lemon juice 1 t salt METHOD Roast peanuts and remove the red skin.(roasted the peanuts some time it get quickly browned , add 2-3 pinch of salt and few drop of water ,it roasted evenly) Grind peanuts ,green chilli and ginger to a fine paste. add salt and lemon juice ,mix well serve with snakes.

COCONUT CHUTNEY Ingredients 1 cup fresh Grated coconuts 4- 5 green chilli 1/4 t mustard seeds 1/4 t washed urad dal 1/2 cup Roasted channa dal or chutney dal (pottu kadalai ) 1/ 4 t ginger 3-4 baby onion 1/4 t tamarind 1 garlic few curry leaves salt to taste oil METHOD Chop onions Grind greenchilli,channna dal,tamarind,ginger and garlic ,grind in few minutes in a blender and add the coconutes ,( add water if required )grind to a paste. heat oil,add mustard seeds ,urad dal, to it ,when the mustard seeds start crackling add the choped onions fry, till the onion get brown in colour, remove from fire and add the curry leaves and salt .Add this baghar to the chutney and mix well cool and serve