Side dishes for Chappati/Dosa etc.,

Coriander Chutney 2

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One bunch Coriander
1/2 coconut
5 - 6 Green chilly
very small quantity of Tamarind
1 spoon Mustard seeds
A pinch of Asafetida
Salt
Oil to fry.


1. Clean and chop coriander.
2. Grate the coconut.
3. Put coriander, coconut and green chilly in a mixer grinder and grind it as a paste.
4. Add salt and grind well
5. Make seasoning and pour on it.
6. Serve with chappati/dosa/idly.

Note: You can fry the paste after seasoning. By doing that you can keep the chutney for more than 2 days.

 

Coriander Chutney 3

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1 Bunch of Coriander
1/2 cup processed Channa dal/puttu kadalai
6 - 8 green chilies
Salt
Oil to make seasoning
Mustard seeds
Udad dal

1. Clean and chop Coriander.
2. Grind with processed Channa dal and green chilies.
3. Add salt and make seasoning.
4. Serve with any tiffen varieties.

 

Small Onion Chutney

20 to 25 small onions
6 small tomatoes
1/2 coconut
1/2 spoon fenugreek seeds
10 - 12 black pepper
1 spoon coriander seeds
Salt
Oil to fry

Mustard seeds to make seasoning
Fry small onions and tomatoes well.
Grate coconut and grind with fried tomatoes and onions.
Dry fry coriander seeds, black pepper and fenugreek seeds.
Add the powder and salt with the grind mixer.
Once again grind them well.
Remove from the mixer grinder and serve with idly or dosa.

 

Big Onion Chutney

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2 - 3 Onions
1 small lemon size tamarind
10 - 12 Red chilies
1 spoon mustard seeds
1 spoon Udad dal
Oil to fry
Salt


1. Cut onions. Soak tamarind by using small quantity of water.
2. Make seasoning with mustard seeds, Udad dal and red chilies. Add onions and fry them well
3. Remove from the fire and grind with tamarind
4. Add salt and mix well
5. Serve with rice, chapatti or Dosa.
6. You can serve this chutney with rice too.

 

Big Onion Chutney 2

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2 - 3 Onions
2 Tomatoes or 2 - 3 spoons Tomato paste
10 - 12 Red chilies
1 spoon mustard seeds
1 spoon Udad dal
Oil to fry
Salt


1. Cut onions. Cut tomatoes.
2. Make seasoning with mustard seeds, Udad dal and red chilies. |Add onions and fry them well
3. Remove from the fire and grind with tomatoes.
4. Add salt and mix well
5. Serve with rice, chapatti or Dosa.


Note: If you want you can fry tomatoes too.

 

Big Onion Chutney 3

2 - 3 Onions
2 Tomatoes or 2 - 3 spoons Tomato paste
10 - 12 Red chilies
1 spoon mustard seeds
1 spoon Udad dal
Oil to fry
Salt

1. Just grind onions, red chilly and tomatoes as it is with out frying.
2. Add salt and make seasoning.
3. Serve with dosa or idly or chapatti

 

Pudhina (Mint) Chutney

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1. Clean and chop mint leaves.
2. Take equal quantity of coriander leaves and clean them.
3. Add sufficient green chilies and salt and grind them.
4. This is a very good side for Samosas.

 

Pudhina (Mint) Chutney 2

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1. Clean and chop mint leaves
2. Remove the skin from the ginger
3. Clean the tamarind.
4. Add all the three and grind them in a mixture grinder with salt.
5. Serve with Samosa or chapatti.

 

Pudhina (Mint) Chutney 3



1. Clean mint leaves and chop
2. Cut onions, green chilies and fry all the three.
3. Add some tamarind and grind well
4. Add salt and mix well
5. Serve with Dosa or Chapatti.

 

Coconut Chutney


1 coconut
1/2 cup processed Channa dal/puttu kadalai
6 - 8 green chilies
Salt

Mustard seeds, udad dal and oil to make seasoning.
Grate coconut and grind with processed Channa dal, green chilies and salt
Make seasoning with mustard seeds and udad dal.
Serve with dosa and idly.