KOLLU CHUTNEY

Ingredients:
Horse gram/ Kollu – 1/2 cup
Turmeric – 1/2 tsp
Tomato – 1
Oil – 1/2 tsp
Curry Leaves – 1 strand
Salt – to taste
To fry:
Oil – 1 tsp
Coriander – 2 tsp
Red Chili – 2
Cumin – 1/2 tsp
Big Onion – 1/2 ( Chopped )
Garlic – 4 nos
Pepper – 4 nos
Procedure:
Pressure cook Horse gram/ Kollu, Turmeric, Tomato and oil – 1/2 tsp with 2 cups of water for 2 whistles. Keep it in low flame for another 5 min. When it cools down, release the pressure and filter the water. Use the water while grinding the Chutney and remaining can be used to prepare rasam.
Dry the items listed under “To fry” section for 3 min in the same order. The onion should have the raw smell little.
Grind all the pressure cooked kollu and the fried items with salt and curry leaves to fine thick paste. Dont add too much of water.

PARUPPU THUVAIYAL

Ingredients

1 cup toor dal
½ cup coconut
2 pods of garlic
4 red chilies
Salt for taste

Method:

1. In a pan dry roast the toor dal on a low medium heat until a nice aroma comes out of the toor dal. Keep aside.

2. In the same pan, dry roast the garlic, red chilies and the coconut. Keep aside.

3. Allow everything to cool and grind all together with salt in a mixi or a blender.

4. Add required water and grind them coarsely.

5. Serve as a side dish for the rice.

RIDGE GOURD PEEL CHUTNEY

Method

1. Heat pan with 1-2 tsp of oil, add 1 tsp of urad dal, cumin seeds, chana dal, few curry leaves, 3-4 red chilies and saute them.

2. Add the peels and saute them for 4-5 minutes until it turns little soft.

3. Add ¼ cup of coconut or 3-4 tsp of shredded coconut and saute for 1-2 minutes. Turn off the heat and keep aside.

4. Once it cools down, grind the mixture with marble size tamarind and salt.

Beetroot Leaves Thovayal

Ingredients
Beet leaves – 2 cups, chopped
Urad dal – 1 tbsp + 1 tsp
Red chillies – 3
Asafoetida – a pinch
Mustard seeds – 1 tsp
Tamarind paste – 1 tsp
Salt
Oil
Method
In a pan, heat oil, and roast 1 tbsp urad dal, red chillies, asafoetida. When dal turns golden brown, add chopped beet leaves and cook until soft. Cool and grind with tamarind and salt. Season with mustard seeds and urad dal. Serve with rice and a tsp of sesame oil.