Carrot dip/chutney

I have used grated carrots and reduced coconut from an original recipe and it is now a nutritious one.
Use it as dip with vegetable sticks,as spread, chutney or with rice.
Ingredients
Onion-2
Green chillies-4
Coconut,grated-2 tbsp
Carrots-2
Tamarind paste-1/4 tsp
Salt to taste
Method
Peel onion and chop it and green chillies.
Peel and grate carrots.
In a pan heat 1 tbsp oil saute onion and green chillies till soft.
Cool and grind with coconut,carrots,tamarind and salt into a fine paste.
Adjust chillies and tamarind to suit your taste.

Onion,tomato & coconut chutney

A versatile chutney which goes well with many breakfast dishes and snacks.
Ingredients:
Onion-2
Tomato-2
Coconut-1/2 cup
Red chillies-6
Channa dal-2 tbsp
Salt to taste
Oil -2 tbsp
Mustard seeds-1/2 tsp.
Method:
Peel and chop onion and tomatoes.
Heat oil in a pan add chillies and channa dal and fry till browned.
Add chopped onion ,saute and add tomatoes saute till soft.cool.
Add coconut and grind to a paste.
Heat little oil ,add mustard.When it splutters add to prepred chutney.
Serve with idli,rice,roti or dosa as accompaniment.

Curry leaf chutney

Ingredients:
Curry leaves-2 cup
Onion-2
Tamarind-lemon sized ball or paste-1tsp
Red chillies-6-8
Urad dal-2 tsp
Oil-1 tsp
Salt to taste
Method:
Peel and chop onion.
Heat 1 tsp oil in a pan roast chillies and urad dal and remove.
Add chopped onion and saute till transparent.
Cool and blend with chillies,urad dal,curry leaves,tamarind and salt to taste.
Serve with dosa,idli,rice or spread for sandwich

TOMATO CHUTNEY(SAUCE)

This tomato chutney goes well with idli/dosa or toated bread/rolls.If you didn't find any ingredients use the substitutes.You can never go wrong even if you try!
Ingredients

• Tomatoes-4
• Onion -2
• Mustard seeds-1 tsp
• Urad & gram dal -2 tsp(instead you can sprinkle coarsely powdered peanuts before serving )
• green chillies-2
• Red chilli powder or flakes-1 tsp
• Roasted gram dal powder-2tbsp.(you can use white sauce)
• Salt to taste
• Curry leaves and coriander(parsley) for garnishing
• Oil-1 tbsp

Directions

• Finely chop onion & tomatoes
• Blend the tomatoes to a puree.you can use 1&1/2-2 cups of ready puree also.
• Heat oil in a pan and add mutard seeds .
• When the seeds splutter add dals,if using.
• Add chopped onion and saute till it turns glassy.
• Add 1/2 cup water and bring to a boil.
• Add tomato puree and salt.Boil for a few minutes.
• Add little water to the  roasted gram dal flour, mix and pour in to the boiling mixture.
• Garnish with curry leaves and coariander leaves.
• Serve with toasted bread,rolls,idli,dosa.

Coconut Chutney

Grated coconut combined with chilli &dal makes  an excellent chutney(dip)to serve  with snacks.

INGREDIENTS:

1/2 cup grated coconut
2 tablespoon bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped (optional)
4 green chillies chopped
1 teaspoon of  mustard seeds and black gram dal(urad dal)
½ teaspoon(s) asafoetida powder
6 curry leaves
2 teaspoon(s) oil
lemon juice and salt to taste

METHOD

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste  chutney into a bowl and add water if needed to the consistancy of batter.

Heat the oil in a pan on medium level for about 2 minutes till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (urad dal), curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.

Add lemon juice to the chutney and serve with idly/dosa/upma/pongal or snacks like vada/bonda or bajji.