Peanuts Chutney - Kongunadu style

Peanut chutney is my favorite and to my DH too. We will prepare this dish often in home.



Ingredients:

Peanuts - 1/2 cup

Small onions - 2 cup

Red chillies - 2

Curry leaves - few

Jeera - 1 tsp

Coriander seeds/ powder - 1 1/2 tbsp

Oil - 1 tbsp

Salt

Soaked Tamarind - 3 pods

Coconut - 1/2 cup [ optional] I don't use it.

Preparation:

1. Heat kadai, add onions and oil.

2. Saute till onions are well cooked.

3. Add red chillies and curry leaves and fry for 1 min.

4. Simmer the flame and add jeera. Saute for 30 sec.

5. Add coriander powder/ seeds and saute in simmer flame for 1 min.

6. Cool, add peanuts and coconut.

7. Grind in adding soaked tamarind and salt.

8. Serve with idly and rice.

Coconut Chutney

Ingredients:


Pottukadalai/ Fried gram - 1/2 cup

Green chillies - 2

Curry leaves - few

Ginger - 1"

Coriander leaves - few

Salt

To temper:

Oil - 1/2 tbsp


Mustard seeds - 1/2 tsp

Urad dhal - 1 tsp

Gram dhal - 1/2 tsp

Curry leaves

Method:

1. In  a grinder, add the above all ingredients to a fine paste.

2. Transfer it into a bowl.

3. Heat oil in a kadai and temper with the given ingredients.

4. Serve with idli, dosas.


Variations:

1. Can add roasted peanuts instead of fried gram.

Tomato Chutney

This is a simple and easy to make chutney recipe. You can make it in a jiffy. It will be so yummy and tasted delicious such that my little one eats the left over on the next day

Ingredients:

Ripe Tomatoes - 5 big

Onion - 2 big

Red chillies - 3

Gram dhal - 2 tbsp

Salt

Oil - 3 tbsp

Preparation:

1. Slice tomatoes and onion lengthwise.

2. Heat oil in a kadai. Add gram dhal, red chillies, and fry until dhal is golden brown.

3. Now add cut onions,tomatoes, and salt. Cook till it is mushy. Cool and grind.

4. Serve hot with idli's.

Curd chutney / Curd Pachadi

This curd chutney ( dont know how to name this dish as this is called in kongunadu as "thayir thalichadhu") is a popular dish in kongunadu area.
The people here will do this when there is excess of curd in their home. Lets go to the recipe now.

Ingredients:

Curd - 2 cups

Onion - 2 medium - chop fine

Green chillies - 4 - slit into 2

Curry leaves - few



Salt

To temper:

Oil -  2 tbsp

Mustard seeds - 1/4 tsp

Gram dhal - 1/2 tsp

Urad dhal - 1 tsp

To garnish:

Coriander leaves - few

Method:

1. In a bowl, whisk curds and required amount of salt. Keep it aside.

2. Heat kadai and temper with the given ingredients.

3. Add onions, green chillies and curry leaves. Stir it till onions are transparent.

4. Remove from the flame and allow it to cool.

5. Add this mixture to the whisked curds.

6. Garnish and serve with idlis, dosas along with coconut chutney.

Tip:

1. Always cool the onion mixture before adding it to the curds, otherwise it will curdle.

2. This chutney along with coconut chutney gives a best combination for idlis and dosas.

3. Don't add water to chutney. If curd has water in it, remove it and add salt.

Before i take the photo, my hubby had finished half of it. So the bowl has only little one.

Sorakkai Gotsu/ Bottle Guard Gotsu

This gotsu is very famous in kongu nadu. people will prepare this gotsu as sidedish for idlis, dosas..

Ingredients:

Sorakkai - 1/2 kg

Tomatoes - 3 - cut into pieces.

Tamarind - small lemon size - wash and soak

Turemric powder - 1/4 tsp

Salt

Gingelly oil - 1 tbsp

To temper:

Onion - 1 - chop fine

Red chilli - 2 - cut into 2

Curry leaves

Method:

1. Peel outer skin from Sorakkai and cut into small pieces.

2. Heat oil in kadai and temper with the given ingredients.

3. Add sorakkai, tomatoes, turmeric powder and salt.

4. Add 1/4 tumbler water and close the kadai with a lid.

5. Cover and cook until it is cooked.

6. Once cooked, remove from the fire and add tamarind.

7. Cool and grind to coarsely.

8. Serve with dosas, Idlis...

Manathakkali Chutney/ Manathakkali thogayal

This chutney is a special dish in kongunadu places and it is very common here in all kitchens.

Ingredients:

Small onion - 1 cup

Red chillies - 2

Curry leaves - few

Jeera - 1/2 tsp

Dhaniya seeds/ Powder - 2 tbsp

Manathakkali leaves - 2 to 3 cups

Oil - 1 tbsp

Tamarind - small lemon size

Salt

Method:

1. In a kadai, add manathakkali leaves and fry in a slow flame. When all the water evaporates from the leaves, add 1/2 tsp oil at the end and cook it for 2 min.

2. Remove from fire and keep it aside.

3. In the same kadai, add small onions, red chillies and curry leaves and oil 1 tbsp and fry till the onion boils well in slow flame.

4. When onion boiled, add jeera nd coriander powder and cook it in low flame for 2 min.

5. Cool it and add tamarind, salt along with this and grind to a fine paste.

6. Goes well with rice, ghee rice..

Ginger Chutney

Ingredients:

Oil - 3 tsp

Red chillies – 3,4

Urad dhal - 2 tsp

Gram dhal - 3 tsp/ Grated coconut – 2 tbsp

Chopped ginger - 3 tbsp

Tamarind paste - 2 tsp

Jaggery - marble size (optional)

Salt

To temper:

Mustard seeds - ½ tsp

Hing - ½ tsp

Method:

1. Dry roast red chillies & both dhal till they become light brown.( can roast in 2 tsp oil too. I dry roast it).

2. Add chopped ginger & fry a little.

3. Cool, add tamarind, jaggery & salt.

4. Grind to a fine paste.

5. Temper as given.

6. Serve with Pesarattu.

.

Onion Chutney

Ingredients:

Salt to taste

Red chilli powder - 1 tbsp

Gingelly Oil - 2 tbsp (preferred)

Tamarind paste - 1 tsp

Grind to a paste:

Onion - 3

Tomato - 1

To temper:

Mustard seeds - 1 tbsp

Hing - 1 tsp

Method:

Heat oil in a kadai and temper.

Add puree, salt, tamarind paste, red chilli powder and fry till oil floats on the top.

Serve this chutney with mudakathan keerai dosai.