Corriander Chutney / Kothamalli chutney

Ingredients:

Fresh Corriander leaves - 1 bunch

Small onion - 10 or large onion - 1

Red chillies - 4

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tspSalt to taste.

Method:

• Clean and wash the corriander leaves.
• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
• Same pan add the corriander leaves and saute for 2 mins till they wilt.
• Add coconut and tamarind to that and fry altogether for one more minute.
• Cool it. Add salt and grind to a thick paste.
  Serve with rice, idli or dosa.

Peanut / Groundnut Chutney

Ingredients:
Peanut -- 1/2 cup ( roasted )

Small onion - 7 or large onion - 1

Red chillies - 3 nos

Cumin seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Grated coconut - 2 tbsp

Tamarind - 1/4 lemon size

Oil - 2 tsp

Salt to taste.

Method:

• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal. Fry until onion turns into brown.
• Add coconut and tamarind to that and fry all together for one more minute.
• Cool it.
• Add peanuts, salt and grind to a thick paste.add water if necessary.
• This chutney goes well with idli ,dosa and rice.

Coconut Chutney

Ingredients:
Grated coconut - 1 cup
Pottu kadalai / dalia - 2 tbsp
Green chillies - 3 or 4 nos
Curry leaves - few
Salt to taste.
Seasonings:
Mustard seeds - 1 tsp

Curry leaves - few
Oil - 1 tsp
Method:

• Grind all the ingredients with a little water to a fine paste.
• And season it with mustard and curry leaves.

Serve with idli or dosa or pongal.

Pudhina / Mint chutney

Ingredients:
Mint / pudhina - 1 bunch
Small onion - 10 or large onion - 1
Red chillies - 4
Cumin seed - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Grated coconut - 2 tbsp
Tamarind - 1/4 lemon size
Tomato 1 small
Oil - 2 tsp
Salt to taste.
Method:

• Pick pudina (mint) leaves, discard the stems and wash.
• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
• Now add tomoto. fry 2 minutes.
• Same pan add the mint leaves and saute for 2 mins till they wilt.
• Add coconut and tamarind to that and fry altogether for one more minute.
• Cool it. Add salt and grind to a thick paste.

Serve with steamed rice or idli or dosa.