Aachi Samayal

RED CHILI CHUTNEY

This is the chutney which is really spicy and tangy. You can use this for any kind of dosa. For idly it will not go that good. It is only for dosa like Ragi (finger millet) Wheat, Oats Dosa. It will be thin too so you can use a little as a sauce. For kids i don't recommend this chutney,because it might be too spicy for them. Dosa is kind of a crepe with lentils and rice.

Cuisine : South Indian

Preparation time : 5 mins

Cooking time : 5 mins

Course : condiment

Main Ingredient : Red dry Chili

Ingredients :

Roasted Vathal / Red dry Chili - 1 Hand full

Tamarind paste - 1 Tbsp

Urud Dal/ Black gram - Toasted 1 tbsp

Salt to taste

Mustard and urud dal - 1 tbsp

Curry leaves few

Kayam(Asafoetida) a pinch

ONION CHUTNEY

Venghaya Chutney is spicy and hot. Made with Onion and Chilli

Cuisine : Indian

Preparation time : 10 mins

Cooking time : 10 mins

Course : Condiment

Main Ingredient : Onion and chilli

Ingredients :

Big Onion - 2 cups chopped

Red chilli - 2 tbsp

Tamarind - 1 tbsp

Urud dal - 1 tbsp

Seasoning - 1 tbsp

Salt to taste

Curry leaves few

Preparation :

• In a kadai heat oil, add urud dal and chilli, saute well. Keep it aside.
• Then add onion to the kadai, saute till onions turn brown. Let it cool.
• Add tamarind paste and salt grind well.
• Add seasoning and curry leaves to the chutney.

KATHRIKAI KICHADI

Its very famous and yummy, which goes well with Idly and dosai. It is made with Eggplant and tamarind.

Cuisine : South Indian

Preparation time : 10 mins

Cooking time : 20 mins

Course : Side dish

Main Ingredients : Eggplant and Tamarind

Ingredients :

Eggplant/Kathrikai - 2 cups chopped

Tamarind paste - 2 tbsp

Kayam a pinch

Seasoning - 1 tbsp

Turmeric - 1 tsp

Onion - Chopped 1 cup

Green chilli - Slitted 4 nos

Salt to taste

Curry leaves

Red chilli - 2

Preparation :

• In a kadai add little oil and saute the cut kathrikai and red chilli.
• Add little water to it and leave it to boil.
• Then take it in a jar and grind after it cools.
• In the kadai add little more oil and then add seasoning and curry leaves.
• Now add onion and green chilli. Saute well.
• Add water to the kadai and the tamarind paste. Little turmeric.
• Leave it to boil, now add the ground paste to it. Add salt.

MILAGAI KOTHSU

It is not actually very common dish. But It is popular in Tirunelveli. A dish made with Green chillis. Spicy and yummy.

Cuisine : South Indian

Preparation time : 10 mins

Cooking time : 10 mins

Course : Condiment

Main Ingredients : Green chilli and Tamarind Paste.

Ingredients :

Green chilli - 10

Tamarind paste - 1 tbsp

Small Onion chopped - 10

Mustard and urud dal - 1 tbsp

Sesame Oil - 2 tbsp

Curry leaves - few

Salt to taste

Preparation :

• Heat the pan, Add oil.
• Add seasoning and curry leaves to the pan.
• Then the chopped onion and green chilli. Saute well. Let the onion turn into light brown.
• Then add 1 cup of water with Tamarind paste.
• Leave it to boil, till we get a sauce consistency. Then add salt.

COCONUT CHUTNEY

Coconut chutney is the basic and very often made in India. They make it with coconut and green chili. We can use this as a dip for Idly, Dosa, vadai. In India you have a kind of iron rod to break the coconut and take the pieces, but here in California initially i found it difficult to break the coconut without the tool. Then stopped buying coconut and got frozen shredded coconut, but i really didn't like it, as the frozen didn't have the taste and when you make chutney all the oil will ooze out and chutney will not be appetizing. 

Then i stopped buying the frozen shredded coconut. when i went to India once got the rod and came. Then it was so easy to break and take the coconut. Coconut water is the special thing when you buy a coconut. I really love to drink the water. At my place the coconut will  be in our tree and we used to climb and get fresh coconuts, it will taste really good even it is small. Here it is like so big and you can get two glasses of coconut water. The water is so good for health. And coming to the chutney, as it is coconut it can become bad very soon if it stays in the counter. So use it fully in the meal of refrigerate in the fridge to use it again. It can be used for like 2-3 days not more than that, or it will lose the taste.

Cuisine : South Indian

Preparation time : 5 mins

Cooking time : 5 mins

Course : condiment

Main Ingredient : Coconut

Ingredients :

Coconut shredded - 2 cups

Green chilli - 8

Salt to taste

Mustard and urud dal for seasoning - 1 tbsp

Curry leaves few

Kayam a pinch

Preparation :

• In a grinding jar, add coconut, chilli in a mixer and grind well, into a paste, you can add a garlic for a taste but it is only optional.
• Transfer into a bowl, add salt to it.
• Heat a small pan and add oil, let it heat up.
• Add mustard and split urud dal to the pan and then a pinch of kayam and curry leaves.
• Just like dressing add to the chutney.

Sombu Sambhar

Cuisine : Indian

Preparation time : 10 mins

Cooking time : 10 mins

Course : Side dish

Main Ingredient : Sombu / Fennel seed.

Ingredients :

Tomato - 2

Onion - 1

Green chillis - 5

Sombu - 2 tbsp

Coconut - 1/2 cup

Split dalia/ porikadalai - 3 tbsp

Oil - 2 tbsp

Turmeric - 1 tbsp

Chilli powder - 1 tbsp

Curry leaves - few

Salt to taste

Preparation :

• Heat a pan, add oil to the pan.
• Add seasoning, then curry leaves.
• Add chopped tomato, chillis, onion to it.

• Grind coconut, sombu, porikadalai into fine paste.

• Add the paste to the pan, add little water to it.
• Then add chilli powder, turmeric and salt. Let it boil for a while.

Serve it with Idly, Dosa, Chapathi

Serving per Recipe : 5

Calorie per serving : 60

Serve it with Idly, Dosa, Chappathi.

Serving per recipe : 4

Calorie per serving : 75