Raw Onion Chutney

How many of you like raw Onions? I am sure that there would be a mixed bunch of people who likes it and who do not like it. I like to eat a slice or two of raw onions along with rice for my lunch or in salads. Raw onions taste best with podi varieties and pacchadi varieties when mixed with rice, it is a must to add raw onions to the pacchadi varieties like Chintakaya Pacchadi , Gongura Pacchadi etc. I make this Ulli Karam to go with Idli and Dosa varieties  The key taste for this chutney is in the way it is ground, it tastes nice when prepared chunky instead of smooth paste.This chutney tastes best when it is made super spicy and also one needs to add liberal amount of sesame oil or melted ghee to it. You can even spread this chutney in dosa once it is done, it tastes delicious too.

Ingredients:

• 20-25 small Shallots or 2 Onions
• 4-5 Green Chillies
• 1/2 cup tightly packed Coriander leaves
• 1 tsp Tamarind Pulp
• Salt to taste
• 1-2 tbsp Sesame Oil/ melted Ghee

Method:

• Cut the ends of shallots and soak them in a bowl of water for 10 mins. This will make the process of peeling the skin of onions easier. Peel the skins and keep them ready, if the shallots are big cut them into 2-3 pieces. If you are using large onions peel and cut them into chunks roughly.
• Wash and remove the hard stems of coriander and roughly chop the coriander and green chillies.
• In a blender add shallots, chopped green chillies, coriander, tamarind pulp and salt and pulse it in whipper mode to get a coarse chutney. Do not grind it longer, just pulse it until you get chunky chutney as shown. You do not require any water, if required add a tbsp of water while grinding.
• Remove the chutney to a bowl and add sesame oil or melted ghee and mix it nicely.
• Serve it with Idli and Dosa varieties along with Sambar. You can even spread this chutney in the dosa once it is done, it tastes delicious too!!

5 Mts Chutney

Ingredients:

Dry Red Chilli – 5

Garlic – 6 fat cloves ( if using small garlic use 12)

Onion – 1 finely chopped

Lemon Juice – 3 tblspn

Mustard Seeds / Kaduku -1 tsp

Salt to taste

Oil- 5 tblspn ( try to use Indian Gingelly oil / Nala Ennai)

Method:

Heat 1 tblspn oil in a kadai. Add red chilli and garlic and fry till light golden.

Remove this to a blender and add salt and lemon juice and make into a fine puree. Add some water if needed. Put this into a bowl.

Heat 5 tblspn of oil in a pan.  Add mustard seeds and allow them to pop.

Now add in finely chopped onions and fry them till they turn golden. Pour this oil over the chutney and mix well.

Serve with dosa or idli.

Dry Garlic Chutney

Ingrediants:

Garlic – 10 cloves

Dessicated Coconut / Dry Coconut / Kopara – ½ cup

Chilli Powder -2 tblspn

Coriander Powder / Malli Podi -1 tsp

Tamarind paste – 2 tsp

Oil-1 tsp

Salt to taste

Method:

Take everything in a blender and blend it coarsely.

Remove this and store it in a air tight container..You can use this as a sidedish for idlis, dosas and many more..

Keep it in the freezer for more than a month.

Garlic Chutney With Coconut & Chillies

Ingredients:

Coconut-1 cup

Dry Red Chilli-4

Garlic-10 cloves

Tamarind – a small piece (if using paste use 1 tsp)

Salt to taste

Oil-1 tblspn

For Seasoning / Tempering:

Oil-1 tblspn

Mustard seeds / Kaduku-1 tsp

Urad Dal / Ulundu-1 tsp

Asafoetida / Hing / Kaya Podi- ¼ tsp

Curry leaves – 1 spring

Method:

Heat 1 tblspn of oil , Add in dry red chilli and garlic in it and fry for 5 mins.

Add in coconut and mix well..Fry this for 2 mins..Allow this to cool down..

Take this in blender. Add in tamarind and salt and make into a fine puree by adding some water. Empty this in a bowl..

Now make seasoning by heating oil and add in mustard and urad dal..Add asafoetida and curry leaves and pour this over the chutney..

Mix well and serve with idli and dosa..

Dry Onion Chutney

Ingredients:

Onion-2 large chopped roughly

Dry Red Chilli – 2

Garlic – 4 cloves

Tamarind Paste -2 tsp

Salt as needed

For Seasonings:

Oil-2 tblspn

Mustard Seeds / Kaduku -1 tsp

Curry leaves -1 spring

Method:

Grind all the ingrediants given for the chutney in a blender to a fine paste and transfer it into a bowl.

Now make seasoning by heating oil and crackling mustard and curry leaves.

Pour this seasoning over the chutney and mix well.

Serve with idli or dosas..

2 mts Chutney

Preparation time : 5 min
Cooking time : 5 min
Serves : 3 to 4

Ingredients:-

Coconut:- ½ a cup
Shallots:-10-12
Tamarind:- A size of gooseberry
Salt:- As needed
Green chilly:- 6. ( You can increase/decrease the count based on one’s choice)
For seasoning:-
Mustard seeds:- 1 table spoon
Uzhunn paripp:- 1 table spoon
Kaya podi:- as needed
Kariveppila:- 2 sticks
Oil:- 2 table spoon

Throw in all the ingredients into the mixie. Grind it to a thick paste by adding water suitably. Transfer the chutney to a bowl. Take a seasoning vessel. Pour the oil. Throw in all the seasoning items. Wait for the Mustard to stop splutter. Add the seasoned product to the chutney. Serve it with Dosa/Idly.

Tomato Thokku

Ingrediants:

Tomato-10 pureed

Red chilli powder- ½ cup

Coriander powder- ¼ cup

Jaggery / Sarkarai(you could use sugar)- ½ cup

Salt to taste

Oil- ½  cup

Seasonings:

Oil- ½ cup

Mustard seeds /Kaduku-1 tblpsn

Cumin seeds / Jeerakam-1 tblspn

Dry red chilli-5

Asafoetida / Kaya podi-1 tsp

Curry leaves-a handful

Method:

In a kadai add ½ cup of oil and pour in the tomato puree.let it come to a boil..Cook for 15-20 min until thickened.

Add in red chilli powder,coriander powder,jaggery.salt and mix well.

Make the seasoning by heating oil and crackling some mustard seeds,cumin seeds,asafoetida,dry red chilli,curry leaves..

Pour this into the tomato mixture and mix well.

Let this cool down and put this into the clean jar and store in fridge...