COCONUT GINGER CHUTNEY.

COCONUT GINGER CHUTNEY.

INGREDIENTS :- GRATED  COCONUT -  2 TBLSPNS, GREEN CHILLIES - 3 NOS. GINGER - ONE INCH PIECE, SALT - 1/4 TSP, FRIED CHANNA DHAL - 2 TSP. OIL - 1 TSP, ASAFOETIDA PWDR - 1 PINCH. MUSTARD , ORID DHAL - HALF TSP EACH, CURRY LEAVES - 1 ARK

METHOD :- MIX COCONUT, GREEN CHILLIES, GINGER, SALT AND FRIED CHANNA DHAL. GROUND  COARSLY WITH LITTLE WATER. TAKE IT IN A BOWL ADD ENOUGH WATER LIKE THE BATTER CONSISTENCY. SPRINKLE ASAFOETIDA PWDR. SEASON IT WITH  MUSTARD, ORID DHAL AND CURRY LEAVES. SERVE IT WITH HOT IDDLIS & DOSAS.

VARAMILAKAAY (RED CHILLI ) THUVAIYAL :-

VARAMILAKAAY THUVAIYAL :-

NEEDED :-

RED CHILLIES - 6 NOS.
BIG ONION - 1
SMALL ONIONS - 10 NOS.
TOMATO - 1
SALT - 1/2 TSP
TAMARIND - 1 INCH PIECE.
ASAFOETIDA - 1/8 INCH PIECE
GARLIC - 2 PODS.
OIL - 2 TSP.
MUSTARD - 1/2 TSP
URAD DAL -1/2 TSP
CURRY LEAVES - 1 ARK.


METHOD :-
PEEL ONIONS AND GARLICS . WASH ONIONS N TOMATO N CUT INTO PIECES.
WITH RED CHILLIES ADD ONIONS., TOMATOS., TAMARIND., SALT ., ASAFOETIDA., GARLIC AND GRIND WELL
HEAT OIL IN A PAN ADD MUSTARD ., URAD DHAL N CURRY LEAVES.
FRY WELL ADD THE THUVAIYAL IN IT.
REMOVE FROM FIRE AND SERVE IT WITH KUZIPPANIYAARAM., ATTA DOSA N VELLAIP PANIYAARAM.. N EGG DOSAI ..
VELLAIPPANIYAARAM IS A SPECIAL ITEM OF CHETTINAD .. NEXT WEEK I'LL POST IT ..