Curry Leaves Chutney

Curry leaves Chutney

Curry Leaves Chutney for Idli/Dosa

Ingredients:
1 cup curry leaves
¼ cup grated coconut
1-2 green chilis
Small piece of tamarind (optional)
½ tsp urad dal
½ tsp mustard seeds
1 whole red chili
2 tsp oil

Method:
Wash and dry curry leaves.
Heat a pan and dry roast curry leaves till crisp, don’t brown. Remove on a plate.
Add tamarind, coconut and green chilies to the same pan and dry roast for few minutes. Don’t brown the coconut.
Grind all roasted ingredients with little water to make a smooth paste.
Heat the pan again and add oil.
Add urad dal, red chili and mustard seeds.
When mustard starts to splutter, add the paste and stir. Add required water to get the consistency you like, preferably not too thick or thin.
Add salt and when it just starts to simmer take off fire.
Serve with idli or dosa.

Peanut & Coconut Chutney

Peanut Coconut Chutney for Idli & Dosa

Peanuts & Coconut Chutney for Idli/Dosa

Ingredients:
1 cup fresh coconut grated
4 tbsp raw peanuts
4 shallots/pearl onions
1-2 whole dry red chilies
2 tbsp yogurt

To temper:
1 tbsp oil
1 tsp mustard seeds
1-2 whole dry red chilies
Few curry leaves

Method:
Coarsely grind peanuts, red chili in a grinder.
Add coconut, shallots and enough water to make it a runny paste.
Heat oil and add mustard seeds.
When they splutter, add curry leaves and chilies.
Add the coconut paste and stir. Adjust consistency by adding more water.
When it starts to simmer, take off fire and add yogurt. Adjust salt.
Serve with Idli or Dosa.

Peanut Coconut Chutney for Idli & Dosa 1

Carrot Chutney for Idli / Dosa

Carrot Chutney 1

I came across this chutney in one of the blogs some time back and I have made this ever since with Idlis and Dosas. My version of chutney had only coconut and I think this is a very good way to mask carrot. It doesn’t taste ‘carroty’…just a perfect tasty, spicy chutney….

Carrot Chutney for Idli and Dosa
Ingredients:
¼ cup fresh grated coconut
1 cup grated carrot
1-2 whole red chili
2 shallots
2 tbsp yogurt
1 tbsp oil (coconut oil preferred)

To temper:
½ tsp mustard seeds
1 sprig curry leaves
2 whole red chilies

Method:
Grind coconut, carrot, shallots and red chili with little water.
Heat oil and add mustard seeds. When they splutter add red chilies and curry leaves.
Add the grinded mixture and stir. Don’t let it boil. Take off from fire and add beaten yogurt and salt.
Serve with Idlis and Dosas.

Carrot Chutney