ONION KOTSU

INGREDIENTS:

Onion                                   3 nos

Tomato                                 3 Nos

Chili Powder                         1 1/2 Teaspoon

Garlic                                     6 Nos

Curry Leaves                         6nos

Poppy seeds                           1 Table spoon

Cashewnut                              8 nos

Oil                                           3 Tablespoon

Sombu                                     1 Teaspoon

Cuminseed                               1 Teaspoon


PROCEDURE:

Heat the oil and add sombu and cumin seed and season it..Add cut onions and garlic with little salt and saute this.Meantime make a paste of chili powder with water and keep aside. Add cut Tomato and mix well by adding the prepared chili paste with salt to taste. Now grind coconut , poppy seed  and cashew nut together and extract the juice, Add to the mixture in the pan and allow it to simmer for 5 minutes. Add curry leaves and remove. It is ready for serving. This is good for Idli and Dosai.

Paruppu Thogayal (Rama Soundararajan contribution)

Ingredients:

1. Toor dhal - 3 spoons
2. Channa dhal - 2 spoons
3. Asafoetida - 1/4 spoons
4. Red chillies - 2 pieces
5. Black pepper - 5 pieces 

Procedure:

• Take thovaram paruppu more and kadala paruppu less
• Put asafoetida with 3 spoons oil 
• Put red chilly and few black peppers
• Fry all the dhals till red and water after frying
• Grind all these after the dhals have cooled in the water for 5-10 minutes

Tomato and onion chutney

Ingredients:

1. Red chillies - 12 nos
2. Tamarind - 1 teaspoon
3. Tomato - 1 big
4. Small onion - 2 handful (If small is not available, use cut onions 1 heap cup)
5. Salt to taste

Procedure:

• Grind red chillies, salt and tamarind to a fine paste with tomato
• Then add onion and grind coarsely
• Then heat half cup of oil in a pan and season with mustard and urad dhal
• Add this chutney to that seasoning and allow it to cook till the raw smell of onion is gone
• This is a good combination for ragi dosa and full black urad dhal dosa

Ellu Chutney (Sesame / Gingelly seeds)

Ingredients:

1. Red chillies - 10 to 12 nos
2. Tamarind - 1 lemon size ball
3. Jaggery - 1/2 teaspoon optional
4. Salt to taste
5. Ellu or gingelly seeds - 3/4 cup
6. Urad dhal - 1 tablespoon
7. 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)

Pineapple Gotsu

Ingredients:

1. Pine Apple           4-6 slices 
2. Tamarind              Small Ball 
3. Coconut Scrape     2 Table spoon 
4. Green Chillies        3-4 
5. Jaggery                  20  gms 
6. Turmeric Powder       1/2 tea spoon 
7. Jeera                      1/2 Tea spoon 
8. Mustard and Urid    1/2 + 1/2 Tea spoon 
9. oil                         1Table spoon 
10. Salt                       2 Teaspoon 
11. Rice                      1 Table spoon 
12. Curryleaf                 4 Arc 

Procedure:

• Cut the pine appleto 1/2" cubes
• Grind chilli,coconut Jeera, Rice together
• Squeeze the Tamarind with 3 cups of water
• Add salt and Turmric Powder and salt
• Add pine apple and boil for 4 minutes
• Add ground masalaand Boil for 3 minutes and season it

Ginger Chutney

Ingredients

1. Peeled and Cut Ginger - 1/2 Cup
2. Tamarind - 1 Lemon size ball
3. Red chillies - 7 nos
4. Jaggery - 1 teaspoon
5. Oil - 2 teaspoons
6. Mustard seeds - 1 teaspoon
7. Urad dhal - 2 teaspoons
8. Asafoetida - 1/2 teaspoon
9. Curry leaves - 7 leaves
10. Salt to taste

Procedure:

• Heat oil and season with mustard seeds, urad dhal, curry leaves, asafoetida and keep aside
• In the same pan, roast red chillies and add gingery
• Sautee for 10 minutes
• Now grind the chillies, ginger, jaggery, tamarind, salt together with two tablespoons of water
• When it is ground well, add the seasonings which you kept aside initially and grind for 1 minute
• Serve with Pessarattu

Coconut Chutney

Ingredients:

1. Red chilli [roasted in oil] -  7 nos.
2. Tamarind pulp - 2 teasp
3. Salt to taste
4. Mustard seed -1 teasp
5. Asafoetida---1/4 teasp
6. Urud dhal---4 teasp

Procedure:

• Grind chilli,salt, tamarind to a fine paste
• Now add coconut and grind for 1 min without adding water
• Then roast  mustard, urud dhal ,asafoetida  in 2 teasp of oil and add this to the chutney
• Grind briefly for 1/2 minute
• Mix this chutney with urad dhal rice. 
• Avial and appalam, vadagam can be used as side dish.

Curd chutney for idly or dosa

Ingredients:

1. Red chilly - 6 nos
2. Fried gram (pottu kadalai) - 2 tablespoon
3. Coconut scraping - 4 tablespoon
4. Cut onion - 2 tablespoon
5. Mustard seeds - 1/2 teaspoon
6. Urad dhal - 1 teaspoon
7. Curry leaves - 6 leaves
8. Oil - 1 teaspoon
9. Curd - 1/2 cup
10. Salt to taste

Procedure:

• Grind all the ingredients except the onion, urad dhal, mustard and curry leaves to a fine paste
• Heat oil and season with mustard, urad dhal, curry leaves and the onion
• Sautee the onion till golden color and add to the ground paste 
• Add curd and mix well 
• ALTERNATE OPTION: You can include sauteed onion while grinding

Bombay chutney

Ingredients:

1. Onion---1
2. Big Green chilli---5nos
3. Ginger---1/2 Inch bit
4. Channa dhal powder---1/2 Cup
5. Turrmeric powder---1/2Teaspoon
6. Salt---To taste
7. Cooking oil---3Tabelspoon
8. Mustard seeds---1,2 Teaspoon
9. Urad dhal---1Teaspoon
10. Curry leaves –To taste.

Procedure:

• Cut the onion to 1inch pieces.
• Grind chillies and ginger coarsely
• Heat oil , add mustard urad dhal and curry leaves
• Add chopped Onions and ground ginger,chilli
• Keep stirring till onions become golden colour.
• Mix channa dhal powder, salt and turmeric powder in 2 Cups of water and pour it to the seasoned onion, and keep stirring for10 minutes.
• Add ½ Teasp of lime juice if you wish.

Peerkangai (Ribbed Gourd) Chutney

Ingredients:

1. Peeled skin of the ribbed gourd - 4 cups
2. Red chilli or green chilli -  6 nos
3. Channa dhal - 2 tablespoon
4. Urad dhal - 1 tablespoon
5. Mustard seed - 1 teaspoon
6. Asafoetida - 1 teaspoon
7. Oil - 2 tablespoons
8. Curry leaves - few
9. Jaggery - 1/2 teaspoon (optional)
10. Tamarind - 1 tablespoon
11. Salt to taste

Procedure:

• Roast the chilli, channa dhal, urad dhal and mustard seeds with asafoetida in little oil to golden color
• Saute the peel till it becomes soft
• Remove the chilli from the seasoning. Add tamarind, peel, salt and grind it coarsely
• Add channa dhal and the seasoning
• Grind all ingridients coarsely 
• Jaggery can be added while grinding if you wish
• This chutney should not be watery. It should be thick

Note: Peeled Raddish, carrot,cabbage, chow chow vegetables can be used in the place of ribbed gourd. 

Tomato Gotsu

Cooking Time 15-20 minutes. Serving size - 4 servings

Ingredients:

1. Tomatoes - 4 medium
2. Onion - 1/2 finely chopped
3. Green Chilli - 2 
4. Urad dhal - 2 teaspoon
5. Mustard - 1 teaspoon
6. Asafoetida - 1/2 teaspoon
7. Turmeric powder - 1/2 teaspoon
8. Oil - 2 tablespoon
9. Sambar Powder - 1 teaspoon
10. Salt - to taste
11. Coriander leaves

Procedure:

• Microwave the tomatoes till tender
• Saute chilli and onions with little oil.
• Peel off the tomato skin and add the sauteed onions and grind it for 2 minutes
• Remove and add 2 glasses of water
• Boil this with salt, turmeric powder, sambar powder and asafoetida for five minutes
• Season it with oil, mustard and urad dhal
• Garnish with chopped corriander leaves

Brinjal Gotsu

Total cooking time is about 15 minutes. Serving size -4


Ingredients:

1.       Brinjal   -1

2.       Onion(finely chopped)  -1/2

3.       Salt-To Taste

4.       Red Chilie-3

5.       Greenchile-2

6.       Oil-1 Table spoon

7.       Mustard=1Teaspoon

8.       Urad Dhal-1/2 Teaspoon

9.       Asafoedita-1/2 Teaspoon

10.   Curryleaves-For seasoning

11.   Tamarind-2Tablespoon

12.   Turmeric Powder-1/2 Teaspoon

Procedure:

·         Spread little oil over the Brinjal and microwave it for 5 minutes.

·         Heat 1Teaspoon of oil and add Red chilies, green chilies, and cut onions and sauté for 7 minutes.

·         Add this to microwaved Brinjal and blend it for 2 minutes.

·         Cook this with 2 Tablespoon of Tamarind, Salt and Turmeric powder and 2 glasses of water.

·         Allow this mixture to boil for 5 minutes and remove this from fire.

·         Heat rest of the oil and add the mustard and Urad dhal, asafetida, curry leaves.

·         Transfer the seasoning to the Gravy and serve this with Idli,Dosa and Pongal