Ingredients:
- Yam - 1/2 Kg
- Pepper- 1 tablespoon
- Coconut Scrapings - 3 tablespoons
- Green chilly - 1 nos
- Curry leaves - 10 nos
- Coconut oil - 1 tablespoon
- Mustard - 1/2 teaspoon
- Urad dhal - 1 teaspoon
- Salt to taste
- Turmeric powder - 1/2 teaspoon
- Ghee - 1/2 teaspoon
Procedure:
- Peel and cut the yam into 1 inch cubes
- Wash and cook in a cooker adding salt and turmeric powder with 1/2 glass of water
- Keep a pan with 1/2 teaspoon of ghee and roast the green chilly, pepper and coconut to golden color
- Grind the roasted ingredients to a fine paste
- Add it to the cooked vegetable
- Allow it to simmer for 5 to 7 minutes
- After removing from the heat, add curry leaves and fresh coconut oil
- Season with the given spices (mustard, urad dhal and curry leaves)
Ingredients:
- Red chillies - 12 nos
- Sesame / Ellu - 3/4 cup
- Urad dhal - 1 tablespoon
- Jaggery (optional) - 1/4 teaspoon
- Oil - 1/2 teaspoon
- Salt to taste
Procedure:
- Dry roast sesame seeds/Ellu in a pan and keep aside
- Add oil to the pan and roast the red chillies to brown color and remove the chillies
- Add urad dhal to pan and roast to golden brown
- Now grind red chillies and salt together finely. Add sesame seeds, urad dhal and jaggery to grind coarsely
- Mix thoroughly and transfer to an air tight container
Ingredients:
- Red chillies - 10 to 12 nos
- Tamarind - 1 lemon size ball
- Jaggery - 1/2 teaspoon optional
- Salt to taste
- Ellu or gingelly seeds - 3/4 cup
- Urad dhal - 1 tablespoon
- Gingelly oil - 1 teaspoon
Procedure:
- Heat a pan and dry roast the gingelly seeds or ellu
- When it splutters, remove it from fire
- Heat oil and roast the red chilly
- Add urad dhal and roast till golden color
- Now first grind red chilli, tamarind, salt to a very fine paste with optional jaggery
- Add sesame seeds or ellu and urad dhal to the fine paste from the previous step. Grind this coarsely with minimum water
- Chutney is ready to eat with urad dhal rice (recipe included)
