Happy Independence Day. Today, I won’t talk much but will leave you with two chutneys. Sometimes we all need more than one chutney with our dosa, don’t we?
COCONUT CORIANDER CHUTNEY
INGREDIENTS:
Grated coconut – 1 cup
Coriander – 1 cup
Green chilly – 1
Ginger – 1/2 inch piece
Sugar – 1 tsp
Lemon Juice – 1/2 tsp
Mustard Seeds – 1/4 tsp
Urad Dal – 1/4 tsp
Curry Leaves – 1 stem
Asafoetida – a pinch
Oil – 1 tblspn
Salt to taste
INSTRUCTIONS:
- Blend together coriander, coconut, ginger, sugar, green chilly, lemon juice and salt with little water and blend to a smooth paste. Transfer to a bowl.
- Take a tadka pan and heat oil.
- Add urad dal.
- Add mustard seeds.
- Add curry leaves and asafoetida.
- Transfer this on the chutney and mix well.
TOMATO PEANUT CHUTNEY
INGREDIENTS:
Chopped Tomato – 1 cup
Roasted Peanuts – 1 cup
Garlic – 2-3 cloves
Green chilly – 2-3
Cumin – 1 tsp
Chilly powder – 1 tsp (optional)
Oil – 2 tblspn
Mustard – 1/4 tsp
Urad Dal – 1/4 tsp
Curry Leaves – 1 stem
Asafoetida – a pinch
Salt to taste
INSTRUCTIONS:
- Heat oil in a pan.
- Splutter cumin and add chopped cloves.
- Add green chillies and tomatoes and salt.
- Cook till the tomatoes have softened.
- Take it in a blender along with roasted peanuts and blend well.
- Transfer it to a bowl.
- In a pan heat oil.
- Add urad dal.
- Splutter mustard seeds.
- Add curry leaves and asafoetida.
- Transfer it to the peanut-tomato chutney and mix well.
Enjoy with dosa/idli/ uthappam, etc.