Pudhina chutney

Ingredients :-

CORIANDER/PUDHINA LEAVES-1 BUNCH

OIL-1 TBSPN

URADH DAL-1 TSPN

CHANNA DAL-2 TSPN

BIG ONION-1/4

GARLIC-2

GREEN CHILLY-1

RED CHILLY-1

JEERA-1 TSPN

TAMARIND-1

SMALL PIECE COCONUT

3-4 TBSPN SEASONING

OIL-1 TBSPNP

MUSTARD-1 TSPN

URADH DAL-1 TSPN

CURRY LEAF

ASOEPHETIDA-1 PINCH

Method :-
PUT A KADAI ON STOVE & ADD OIL THEN ADD URADH & CHANNA DAL & FRY NOW PUT THE ONION & GARLIC THEN ADD THE CHILLIES,JEERA ,TAMARIND & FRY FINALLY ADD THE CORIANDER /PUDHINA OR BOTH IN EQUAL AMOUNTS. FRY FOR A MINUTE OR TWO & PUT OFF FLAME. COOL IT & THEN ADD SALT & COCONUT &GRIND. FINALLY FRY THE SEASONING & ADD TO THE GROUND CHUTNEY. IT GOES WELL WITH S.INDIAN & N. INDIAN TIFFINS.

Mint and Coriander Chutney

Ingredients :-
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz. Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion

Method :-
1. Wash and soak tamarind in water for 1
2 hour.
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a ne paste.
5. Add the tamarind pulp and salt.
6. Blend well.

Notes :- In an airtight jar this can be refrigerated for up to one
week.

Cuisine :- Indian

Onion Chutney

Ingrdients :-

1 Small Onion1 cup
Tamarind juice 1/4 cup
Cumin seeds1 tsp
Red chilli 4
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt
Oil
Curry leaves

Method :-

1. Pour oil in a pan. Put the onion and fry it for 2 min.
2. Then put the red chili and fry it.
3. Grind the onion, red chili, cumin seeds, tamarind, Salt .
4. Pour oil in a pan and add mustard seeds & urad dal, after popped put curry leaves.
5. Then pour the grinded mixture into it. Cook for five min.

Serving Ideas :- Serve with Idli, Dosa.

Cuisine :- Indian