Tomato palli chutney

Ingredients :

• Tomatoes -5
• Green chilles - 3
• Pallies  -(groundnut) - as required
• Oil - 2 tsp 
• Mustard seeds - 1 tsp
• Jeera -1 tsp
• Red chillie -1
• Salt -as required
• 
  

Procedure :
     
Take a pan and heat  2 tea spoons of  oil ,and add tomatoes,green chilies,groundnuts and fry well.


 














Let it cool for some time.Grind well.Take a small pan and add mustard seeds,jeera ,curry leaves and red chillie pieces in a slow flame. Mix well with the ground paste. .It would be goes well with idly, dosa, upma etc., Garnish with coriander leaves.

How to make Idly batter for fluffy idlis

Ingredients :

• Idly ravva ( uppudu ravva) -3 cups
• Urad dal   - 1 cup
• Salt   - as needed

Method :

Soak urad da and lidli ravva  in separate bowls for 3 hours

Soaked urad dal

Soaked idly ravva

Grind the soaked urad dal with a wet grinder until the batter would become fluffy.The quantity of batter will be increased .Remove the batter from the grinder and mix with idly ravva with required salt.

Set aside over night to ferment the batter.Next day you can put the batter  in the idly moulds with a table spoon  and steam for about ten minutes.Don't put wait.

Remove idlis from the cooker and serve with putnala  chutney ,sambar and spicy coriander powder.

Roasted dal or( Putnala pappu) and Coconut chutney

Ingredients :

• Roasted chana dal (Putnala pappu) -1 cup
• Grated coconut -1 cup
• Green chillies - 3
• Red chilli  -1
• Curry leaves  - a few
• Mustard seeds -1 tsp
• Urad dal - 1 tsp
• A pinch of tamarind (soaked)
•  2 crushed flakes of garlic ( if desired)
• Salt  - as required
• Oil  -1 1 or 2 tsps

Preparation:

Take roasted dal (putnala pappu), green chillies, tamarind,garlic flakes (optional),coconut in a mixer jar and blend well. Heat a small pan,heat oil. Then add mustard seeds, when they splutter add red chilli pieces,urad dal,curry leaves fry well.Mix well with grinded paste.This chutney goes well with Idly ,dosa and bujjies tec.,

Totakura pappu with Moong dal

Ingredients :

• Totakura(Amaranth) leaves -2 cups
• Moong dal -1 cup
• Tamarind extract or a small sized lemon
• Red chillie (break into pieces) -1
• Green chillies-2
• Garlic cloves-2
• Onion-1
• Oil-1 tbsp
• Mustard seeds-1tsp
• Jeera -1 tsp

Method :

Wash Totakura leaves and Moong dal thoroughly with water and put them in the pressure cooker

After 3 whistles turn off the stove. Place them in a vessel and mash well. Add tamarind juice and bring it to boil. Season with mustard seeds,jeera, red chilli pieces, garlic, onion, green chilli slices. Mix well Add some coriander leaves for good taste.

If you don't like to add tamarind juice, add lemon juice after cooking just for that hint of tanginess.