Side dishes for Chappati/Dosa etc.,

Coconut Chutney 2



1 coconut
6 - 8 green chilies
Salt


Mustard seeds, udad dal and oil to make seasoning.
Grate coconut and grind with green chilies and salt
Make seasoning with mustard seeds and udad dal.
Serve with dosa and idly.
This is one of the best chutney in the world.

 

Bottle Gourd Chutney



1. Grate bottle gourd and fry with onion and green chilies.
2. Add some water and cook them well
3. Smash all of them while cooking and add salt
4. Remove from the fire after it cooks well.
5. Make seasoning and use with dosa or rice.

 

Beet root Chutney




Grate beet root. Grind that with salt, tamarind and red chilly in a mixer grinder.
Make seasoning with mustard seeds and udad dal
Add chopped onions to that and fry well
Add the grind beet root in that and fry again
Add salt and stir well
Remove from the fire and serve with dosa or eat with rice.

Note: You can replace beet root with carrot or cabbage and do the same to get more varieties of chutney.
If you don't like onion, you can avoid and prepare chutney without onion also.

 

Brinjal Puli Gotsu.




250 Gms. Brinjal (egg plant)
A small lemon size tamarind
4 - 5 red chilies
A pinch of Asafetida
Mustard seeds, Udad dal and oil for seasoning
Salt

1. Wash brinjal and wipe it. Just apply oil on that and put it on the open fire.
2. Occasionally turn it . Let it cook well in the fire. Soak tamarind.
3. After it cooks well remove from the fire and put it in cold water
4. Let it cool down. Remove the skin from the Brinjal and smash it with hands
5. Add salt and tamarind water to that and mix well by hands
6. Make seasoning with mustard seeds, red chilies and udad dal

Serve with dosa or rice rava Uppma
This is the best side dish for dosa and Uppma

 

Brinjal (Egg Plant) Curd Gotsu

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250 Gms. Brinjal (egg plant)
250 Gms. Curd
4 - 5 red chilies
A pinch of Asafetida
Mustard seeds, Udad dal and oil for seasoning
Salt


1. Wash Brinjal and wipe it. Just apply oil on that and put it on the open fire.
2. Occasionally turn it . Let it cook well in the fire.
3. After it cooks well remove from the fire and put it in cold water
4. Let it cool down. Remove the skin from the Brinjal and smash it with hands
5. Add salt and curd to that and mix well by hands
6. Make seasoning with mustard seeds, red chilies and udad dal
7. Serve with dosa or rice rava Uppma or chapatti.

Note: You can cook Brinjal in the Micro wave oven also.

 

Chow Chow / Bangalore Kathirikkai Chutney



Ingredients

1 medium sized chow chow
3 tblspoon of fresh coconut
3 tblspoon urad dal
2 red chillies
1 teaspoon mustard
Tamarind marble size
Salt to taste.


Method

Grate chow chow finely
Heat 1 teaspoon of oil and fry urad dal, red chilies and mustard.
Fry chow chow for 3-4 minutes.
Allow it to cool.
Grind all the ingredients to a fine paste.
Serve with dosa/idly/chappati.

 

Mint & Coriander Chutney

Mint & Coriander Chutney
Ingredients

1 cup cleaned washed and drained coriander
1/4 cup cleaned washed and drained mint leaves (pudina)
3 green chilies
1/2 lemon
20-25 peanuts
Salt as per taste


Method

Chop the coriander, mint leaves coarsely.
Put all ingredients in a small blender.
Blend till smooth.
Add very little water if required.
Remove with a rubber spatula.
Store in a clean, airtight bottle in refrigerator.
Use on buttered toast, bread or in sandwiches and dosa.

 

Bitter gourd / Karela Chutney

Ingredients:

Karela - 1 (chopped into small pieces)
Urad dhal - 1 tsp
Mustard - 1 tsp
Green chilly - 2 oil - 1 tsp
Jaggery/sugar red chilly - 1
Salt curry leaves – lots
Tamarind - size of 1/2 a lemon


Method

Put all the ingredients in the blender and coarsely grind it.
In a pan, heat the oil and put mustard seeds.
After it pops, add the ground karela and leave it for a couple of minutes.
Fry well and remove from the fire.
Good for sugar patients.
Serve with dosa and idly.

 

Bombay Chutney

Ingredients

Mustard seeds - 1 tsp
Urad dal - 1 tsp
Green chilies - 4
Onions - 2 big
Besan gram flour - 3 tsp
Curry leaves - 10
Tomatoes - 2
Oil - 1 tsp
Salt - as desired


Method

Chop onions, tomatoes, green chilies finely.
Heat oil in a pan, add mustard seeds, urad dal & let it splutter, then add onion,
Green chilies, curry leaves and tomatoes to it & fry it.
Mix the besan gram flour with water add salt to it and add this mixture to the
pan, allow it to boil till it becomes like a paste .
Garnish with coriander leaves.

Note: You can also add boiled potatoes to it.

 

Pearl Onions & Tomato Chutney

Ingredients

15 – 20 <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1:City><st1lace>Madras</st1lace></st1:City> Onion/small onions/Pearl onion (chopped)
2 large tomatoes (chopped)
8-10 curry leaves
2-3 garlic pods (chopped)
1/4 tsp mustard seeds
3/4 tsp red chilly powder
Pinch of asafetida powder
2 tbsp tamarind juice
Vegetable shortening or oil as required
Salt to taste


Method

Fry the chopped onions in oil till transparent.
Add the garlic pods and fry for 2-3 minutes.
Add the chopped tomatoes and fry till the tomatoes are cooked and mashed
Add chilly powder, salt and stir for 3 minutes. Remove from fire and allow it to
cool.
Then grind this cooked mixture to a fine paste in a food processor.
In a pan pour oil add the mustard seeds.
After the seeds splutter, add the curry leaves and asafetida.
Allow 1/2 minute to sauté, add the ground paste and stir fry for 3 minutes.
The chutney is now ready to be served.
Serve with dosa/idly/chappati or rice.