VEGGIE CHUTNEYS FOR VEG LOVERS

DHANIA CHUTNEY
INGREDIENTS:
Dhania leaves _ 250gms
Dry red chillies - 10- 12
Urad dal(split gram) - 1Tbsp
Channa dal(bengal gram) -1Tbsp
Jeera(cumin seeds) - 2Tsp
Hing(asafoetida) -1/2Tsp
Tamarind pulp -2to3 Tsp according to taste.
FOR TEMPERING:
Mustard seeds - 1Tsp
Split gram - 2Tsp
Curry leaves - a few sprigs

METHOD
Wash the coriander leaves with plenty of water and remove only the roots and not stems,keep it aside.Now take a heavy pan (kadai) and dry roast the split gram till golden in colour.Do not turn it black.Remove split gram and now dry roast Bengal gram followed by jeera.When jeera splutters take it and keep aside.Now add 2Tsp of oil to the pan and fry the red chillies and keep it aside.In the same oil fry the hing also.Now take the coriander leaves and fry it in the pan by adding little more oil,when the leaves shrinks and slightly changes colour off the flame.In a mixer first powder the roasted dry ingredients . Now add dhania leaves along with tamarind pulp and grind it to a fine paste.
For tempering heat a pan add 3Tbsp of oil and when it becomes hot add mustard seeds,when it starts spluttering add split gram(urad dal) and when it becomes golden add curry leaves and dhania paste and reduce flame and add salt to taste.When the paste leaves the sides of the pan remove from flame and serve hot with idly or dosa.It is also a good combination for curd rice.

TOMATO CHUTNEY
INGREDIENTS :
Tomatoes 1/2 Kg
Onion 2
Green chilly 8 to 10
Turmeric powder 1/2Tsp
Asafoetida 1/4 Tsp
TEMPERING :
Oil 3Tsp
Mustard seeds 1/2Tsp
Split gram 2 Tsp
Curry leaves a few sprigs.

METHOD
Boil 1 to 2 cups of water in a pan . Add turmeric powder and asafoetida powder to it .Now add the chopped tomatoes, onions, and green chillies to the boiling water.When tomatoes and onions are well cooked off the flame and let it cool.Mean while in a separate pan add oil and when the oil becomes hot add the mustard seeds and when it splutters add split gram when it turns golden add curry leaves and switch off the flame.Now grind the boiled tomatoes in a mixer coarsely.It is enough if you turn on the mixer for 5 seconds.Do not grind it to a very fine paste.Pour the coarsely pasted tomato and onion in a pan and let it boil,add salt to taste and add the tempering to the chutney. After 2 to 3 boils remove from flame and serve hot with idly,dosa,chapattis or poories.

PODI(GUN POWDER)
INGREDIENTS :
Urad Dal(ulundhu) 2Cups
Channa dal(kadalai paruppu) 3/4 Cups
Dhania seeds 1/4 Cup
Red Chillies (dry) 100 Gms (accoding to taste)
Curry Leaves A Handful
Asefotida 1 Tsp
Salt According to taste.
METHOD :
Take a kadai and dry roast all the above mentioned ingredients seperately except for red chillies. Now add a Tsp of oil to the kadai and fry red chillies and remove from flame. Let the ingredients cool a little,now first powder the red chillies in the mixer and then add all other ingredients with salt and powder it. The powder should neither be very coarse nor very fine,so that it tastes very good. Empty the powder in a sheet of paper, so that it cools down and then store it in an air tight container. This powder can be had with idly or dosa, add some gingelly oil to the powder when having it with dosa or idly for better taste.
* Fry urad dal till light golden, do not turn it black.
*Dry roast the coriander seeds for 3 to 4 minutes in medium flame,do not over roast it.
*Can fry curry leaves along with urad dal or can be roasted separately as per your wish.