Poori Masal / Potato Masala Curry

Ingredients:

Potato - 2 nos - boil and break into pieces using hand
Green peas - 1/4 cup - boiled (optional)
Onion - 1 - chop the onions
Green chillies - 2 nos - cut into small pieces.
Turmeric powder - 1/4 tsp
Gram Flour - 1/2 tsp - dissolve it in water

For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/2 tsp
Channa Dhal - 1 tsp
Curry leaves - few
Coriander leaves - few



Method:

1. Heat oil in a pan, add mustard seeds and wait until it splutters.
2. Add channa dhal, curry leaves, coriander leaves, onion and fry until golden brown in onion.
3. Now add the boiled green peas, turmeric and salt and let it boil.
4. Add the boiled potato now and mix well(add water if needed).
5. Let it boil for 5 mins, then add the gram flour water and mix well.
6. Let it boil for 2 mins, turn off and garnish with coriander leaves(Mix well as the mixture get thick after adding gram flour water)

Note:

-> Serve with poori(Bhatura), chappathi(Roti)
-> If you make it so thick, by adding less water you can also stuff this in dosai and serve as masala dosai.
-> If you like garam masala smell, add 1/4 tsp of garam masala to this and no need to add gram flour water when you add garam masala.

Kollu Thuvaiyal / Horse Gram Chutney

Ingredients:

Horse Gram - 1 cup
Garlic - 3 nos
Red chilli - 4 nos
Tamarind - 1 Amla size / 1/4 tsp of paste
Salt - 1/4 tsp

Method:

1. Roast horse gram, garlic and red chilli in a pan and let it cool.
2. Grind them along with tamarind paste and salt and with required amount of water.

Note:

-> Serve with rice, dosai, idly, etc.,
-> Best side dish for rasam saatham, kollu saatham, curd rice.

Ridge Guard(Peerkangai)Skin Chutney

Ingredients:

Peerkangai skin - 1 cup - Out of 2 long peerkanga, you'll get 1 cup of skin
Garlic - 4 nos
Ginger - 1"
Tamarind - 1/2 lemon size - soak in water for few mins.
Grated coconut - 2 tsp
Green chilli - 6 nos
Urad dal - 1 tsp
Salt - 1/2 tsp or as per need
Oil - 2 tsp

Method:

1. Heat oil in a pan, and fry all ingredients except tamarind and urad dal.
2. Let it cool and in the same pan fry urad dal.
3. Grind everything to a fine paste.

Ingredients Picture...


Note:

-> I wondered when i heard about this chutney. But i agree that taste was yummy!!
-> You can also add red chilli instead of green chilli.
-> Serve with idly, dosai, uthappam, rice....etc.,

Capsicum Chutney

Ingredients:

Capsicum(any color) - 1(big) - Cut into small pieces
Garlic - 5 nos
Tomato - 1 - chopped
Red chilli - 4
coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Cloves - 1 nos
Cinnamon Stick - 1/2"
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp(Optional)
Salt - 1/2 tsp or as per need
Curry leaves - few
Oil - 5 tsp




Method:

1. Heat 1 tsp of oil in a pan, add, cloves, cinnamon stick, cumin seed, coriander seed, urad dal, red chilli and fry well and keep it aside.
2. Again heat 2 tsp of oil in a pan, add Capsicum(i used green capsicum) and garlic and fry until capsicum becomes soft.
3. Then add tomato and fry for 5 mins.
4. Let everything cool and grind well.
5. Heat the remaining oil in a pan, splutter mustard seeds, add curry leaves and the ground paste.
6. Add salt and let it boil for 4 mins.

Notes and chats:

-> I tasted capsicum chutney in a get together party and i wondered, how come we can make chutney using capsicum. I asked her, she told that she used green capsicum and tomato to prepare this.
-> I found how to prepare this in Viki's kitchen and i tried my own way and it came in a different way. But it was yummy...!
-> You can also use chilli powder, cumin powder, coriander powder, garam masala instead of using red chilli, cumin seeds, coriander seeds, cloves, cinnamon stick.
-> Urad dal gives smooth texture to chutney, no matter if you don't add this.
-> Try this and post your comments. Soon I'll post the other methods to prepare this capsicum chutney.

Coriander leaf chutney

Ingredients:

Coriander leaves - 1 bunch
Garlic - 2 nos
Green chilli - 3 nos - can also use red chilli
Coconut - 2 tsp
Tamarind paste - 1/4 tsp or 1/2lemon size
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Hing - A pinch
Oil - 1 tsp
Salt - 1/4 tsp or as per need.
Curry leaves - few






Method:

1. Heat 1 tsp oil in a pan, fry coriander leaves and keep it aside.
2. In the same pan, add coconut, garlic and green chilli and fry until you get the nice aroma of coconut oil.
3. Let every thing cool for some time and grind everything together finely with tamarind and salt.
4. Heat 1 tsp oil in a pan, splutter mustard seeds, add urad dal, hing and curry leaves.
5. Add this to the ground paste and mix well. Add more salt if needed.

Note:

Same way you can also prepare mint chutney, curryleaf chutney, toor dal chutney, mint-coriander leaf chutney.

Thakkali Chutney

Ingredients:

Big Onion - 1 - chopped
Tomato - 2 - chopped
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp
Sugar - 1/3 tsp
Mustard seeds - 1/4 tsp
Oil - 2 tsp
Curry leaves - few

Method:

1. Heat oil in a pan, splutter mustard seeds, add onion and curry leaves.
2. Fry onion until golden brown and add tomato, turmeric powder, chilli powder, salt and fry till oil gets separated.
3. Taste for salt, and add sugar now and mix well.

Note:

Easily you can prepare this dish. Have this with chappathi/roti, rice and idly. If you fry it for more time, the reddish color will turn into maroon color and it wont get spoil for more hours. If you go for a long drive and don't wish to have food outside means you can take this along with chappathi/roti, idly. Specifically if you prepare this dish for idly, use sesame oil.

Peanut/Verkadalai Chutney

Ingredients:

Coconut - 3 tsp
Peanut - 2 tsp(roasted)
chutney dal/Pottukadalai - 1 tsp
Green chilli - 2
Tamarind - 1/4 lemon size or 1/4 tsp if paste
Smaill onion - 2(optiomal)
Ginger - very small piece
Salt - 1/4 tsp or as per need
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Hing - a pinch
oil - 1 tsp
Curry leaves - few

Method:

1. If you have raw peanuts, roast it for some time in a dry pan and peal of the skin.
2. Grind coconut, peanuts, chutney dal, green chilli, onion, ginger, tamarind and salt.
3. Heat oil in a pan, splutter mustard seeds and urad dal, add curry leaves, turn off the gas and add hing and add to chutney. Taste for salt and add more if needed.

Note:

For kaara paniyaram, yummi yummi combination is this peanut chutney.

GreenChilli Kaara chutney

Ingredients:

Small onions - 15 nos
Garlic - 5 nos
Ginger - 1 inch
Green chilli - 4 nos
Tomato - 1 nos
Coconut - 2 tsp
Fennel seeds - 1/4 tsp
Urad dal/Uzhundu - 1/2 tsp
Oil - 4 tsp
Salt - 1/2 tsp or as per need
Curry leaves - few




Method:

1. Heat 2 tsp of oil in a pan, add onion, ginger, garlic, green chilli,fennel seeds and coconut. Fry well and keep it aside.
2. In the same pan, fry urad dal until the color changes slightly brown.
3. Now add 1 tsp of oil and add chopped tomatoes and fry till the skin pealed off from tomatoes.
4. Cool and grind everything except urad dal. Once everything is ground finely, then at last add roasted urad dal and grind everything once again.
5. Heat 2 tsp of oil in a pan, splutter mustard seeds and add curry leaves.
4. Add the ground paste, salt and very little amount of water(1/4 cup or less).
5. Let it boil for 1 - 2 mins. and check for salt.

Notes and Secrets:

-> Don't think that chutney is in mild red color, that's because of tomato.
-> This is kuruma come chutney and vise verse. Can have along with idly and dosai.

RawSpicyChutney - 2

Ingredients:

Big onion - 1 chopped
Garlic - 6 nos
Tomato - 1 (big)
Red chilli - 4 nos
Oil - 3 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
Salt - 1/4 tsp or as per need

Method:

1. Grind garlic, redchilli, and tomato finely.
2. Heat oil in a pan, splutter mustard seeds and add curry leaves.
3. Add onion, and fry until oil gets separated.
4. Add the grinned paste, 1/4 cup water, salt and let it boil until oil gets separated.

RawSpicyChutney - 1

Ingredients:

Small onion - 10 nos
Garlic - 6 nos
Red chilli - 4 nos
Tomato - 1
Oil - 3 tsp
Mustard seeds - 1/4 tsp
Salt - 1/4 tsp or as per need.
Curry leaves - few

Method:
1. Grind onion, garlic, red chilli and tomato finely.
2. Heat oil in a pan, splutter mustard seeds, add curry leaves.
3. Add the grounded paste and let it boil until oil gets separated.

Note:

People who like garlic, will definitely like this chutney. Very tasty, but take a mint candy or gum after having this. Because the smell of onion and garlic will come from your mouth.

Kaara chutney/Red chilli chutney

Ingredients:

Small Onions - 15 nos
Garlic - 10 nos
Red chilli - 4 nos
Tomato - 1(big)
Oil - 5 tsp
Mustard seeds - 1/4 tsp
Salt - 1/2 tsp
Curry leaves - few

Method:

1. Heat 2 tsp of oil in a pan, add onion, garlic, red chilli, tomato and fry well until the color of the onion changes.
2. Let it cool for 10 mins, and grind finely.
3. Heat 3 tsp of oil in a pan, splutter mustard seeds, add curry leaves and add the grinned paste.
4. Add 1/4 or less amount of water. Add salt and let it boil for 3-4 mins.

Notes:

-> If you feel more spicy add a table spoon of gingley oil and have along with idly, dosai.
-> More varieties of kaara chutney's are there. Try all of them!