chutneys

• 1 cup coconut grated, 
• 2-3 Red chillies, 
• 2-3 green chillies, 
• 1 spoon adrak (ginger),  
•  2 spoon chana dal ( pottu kadalai), 
• some tamarind paste, 
• salt to taste

•  Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind. Keep aside. 
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•  Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well. 

 Add coconut while grinding the masala. 

•  1 cup mint leaves,
•  pearl onions 7-8, 
• green chillies 2-3,
•  grated coconut quarter cup, 
• tamarind small piece,
•  salt to taste. 

•   Heat 2-3 tsp of oil , add pearl onions and saute till it turns pink.  
• Then add green chilli and saute for a few more seconds  
• Now switch off the flame and add the mint leaves. Saute in the heat of the pan itself. Add grated coconut and mix well 
• Grind everything with needed salt, tamarind and very less water.  

 Add coconut while grinding the masala. 

• 25o gms tamarind

• 250 gms Tamarind – soak in hot water for 2 hours
• In mixie, mix the above in a large jar with some water
• Strain the above and only paste will come out
• Non stick and boil it for 10-15 mts so that the water goes away
• After it is cooled, keep it an air tight vessel in fridge

 Add coconut while grinding the masala. 

• Ration - 4 onions to  tomato
• 4 green chillies
• 1 TSP turmeric powder
• 1 TSP Mustard
• Mustard Methi powder ( Ratio - 2 mustard and 1 methi)
• Refined oil
• 1 TBSP Tamarind paste
• 1 TSP Chilly powder

• 4 onion 2 tomato
• Cut into small pieces
• Take a kadai and, add oil add the above well
• Add 4 green chillies
• Add 1 TBSP tamarind paste
• Add 1 TBSP chilly powder
• Add 1 TSP turmeric powder
• After 10 minutes, it will be cooked
• Cool it down
• Mixer – 
• Take kadai
• Add oil
• Add only mustard
• Add the above
• Powder called ; (2 mustard and 1 methi) 1 TBSP put at the end, mix and bring it down

 Add coconut while grinding the masala.