PEERKANGAI THOL CHUTNEY

Ingredients:
1) peerkangai thol - 1 1/2 cup
2) onion - 1 cup
3) red chilli - 1
4) urad dhal - 2 tsp
5) 1 sprig curry leaves
6) small piece of tamarind
7) oil and salt as required

Method:
1) Remove the ridge portion of peerkangai and use the remaining portions.
2) Soak tamarind pieces in little warm water for 5 minutes.
3) Heat the pan, add little oil and roast the urad dhal.
4) Add curry leaves and red chilli. saute it for a minute.
5) Add onions and fry till it becomes golden brown. Keep it aside.
6) In a seperate pan, add little oil and fry peerkangai thol for a while.
7) Mix the 4) ingredients to 5) and add tamarind paste. cool it.
8) Grind the above mixture to a fine paste.
9) Serve with idly, dosa.

PUDINA (MINT) CHUTNEY

Ingredients:
1)Pudina (Mint) - 1 bunch
2) Big red onion - 1
3)2 red chillies
4) 3-4 garlic pods
5) small sized tomato - 1
6) 1 sprig curry leaves
7) small sized tamarind ball
8) oil as required
9)salt to taste

Method:
1) Soak tamarind in little water.
2)Wash Mint leaves.Drain the water & chop to fine pieces.
3)Heat oil in a pan.Add onions,red chillies,currryleaves,tomato and garlic. fry it.
4)Fry till mint leaves get shrink.
5)Add tamarind paste & salt.saute it.
6)Cool & grind to fine paste.
7)Serve with idli,dosa & chapathi.

ONION CHUTNEY

Ingredients:
1)1 large yellow/red onion (sliced)
2)3 red chillies
3)Tamarind paste-gooseberry sized ball
4)Curry leaves- a few
5)1 tbsp pottukadalai/split dalia
6)1 tsp channa dal
7)1 tsp urad dal
8)1 tsp fennel seed

Method:
1)Heat oil in pan.Add channa dal, when it turns golden brown add urad dal.
2)Add Fennel seed ,curry leaves & red chillies.
2)Add sliced onion & saute it.
3)when it turns brown colour add tamarind paste & split dalia.saute it.
4)Turn off the heat & let it cool.
5)Grind it with required amount of salt & little water until it forms a smooth paste.
6)Serve with dosa & idli.

PEANUT PODI

Ingredients:
1)4-5 cup raw peanuts
2)3 tsp red chilli powder
3)3 tsp cumin + corriander powder
4)1 tsp salt

Method:
1)Dry roast peanuts in a pan until they turn golden brown in colour.
2)Allow to cool and remove the skin.
3)Grind the skinless peanut into a semi coarse powder.
4)Add red chilli powder,salt,cumin & corriander powder.Mix well.
5)Serve with oil with hot white rice,idli or dosa.

COCONUT CHUTNEY

Ingredients:
1)1 1/2 cups grated coconut
2)2 red chillies
3)1/2" piece ginger
4)3/4 cup Dahlia spit(Roasted Channa dal /kadle pappu)
5)salt to taste

For Seasoning:
1)1 tbsp oil
2)1/4 tsp mustard seeds
3)5-6 curry leaves
4)1 tsp Urad dal(split wash black gram)
5)2 tsp Channa dal(Bengal gram)

Method:
1)Grind the coconut with the chillies,ginger,dahlia,and a cup of water till it is a very fine paste.
2)Heat oil in a pan,lower the heat and add mustard seeds.
3)Let them splutter and then add urad dal,channa dal & curry leaaves.
4)Fry till the gram turns golden brown and pour it on the chutney. Add salt to the chutney.
5)Serve with Dosa,Idli,Vada,Upma,Uthapam,pessarattu and pongal.

Note:For green chillies,no need to use ginger.