PUDINA THUVAIYAL

PUDINA THUVAIYAL

(A)

150gm pudina leafs

10gm birdeyes cillis,add more if you like it hot.

3 shallots,cut

3 garlic,cut

1cm ginger,chopped

30gm grated coconut

2-3 tbsp oil

(B)

4 tbsp thick tamarind juice

Salt to taste

1. Heat oil and add in A stir fry until fragrant. Remove from the heat and cool.

2. Grind the cool mixture with tamarind juice and salt until fine and thick. Serve with rice.

NOTE: You can replace the pudina leafs with Basil,Thuthuvalai,Velarai,Tulasi,Beetroot,Bunga Kantan and Mahimakothemali. This recipe is the basic recipe for thuvaiyal. For the best result use a stone grinder.


PERRADEI THUVAIYAL




TULASI THUVAIYAL



THUDUVALAI THUVAIYAL

MAHIMAKOTAMALI



VALARAI THUVAIYAL




BASIL THUVAIYAL




BUNGA KANTAN THUVAIYAL




BEETROOT THUVAIYAL



ONION CHUTNEY

ONION CHUTNEY

350gm shallots,remove skin and leave it whole

1 tbsp oil

Heat the oil and fry the onion for 3 mints. Remove and cool.

(A)

2 tbsp coriander seeds

1 tsp urad dhall

4-5 dried chili,remove seeds add more if you like it very hot.

1 stalk kari leafs

1 tbsp oil

1. Heat oil and add A fry until fragrant over a low heat.Remove and grind or blend very finely. Add the onion and blend or grind coarsely

100gm tamarind,more or less to your taste.

1/2 water.

Dissolve the tamarind in water and sieve,pour the juice to the blend onion mixture stir well add salt to taste.

For Tempering

4-5 tbsp oil

1 tsp mustard seeds

1 tsp urad dhall

1/8 tsp asafoetida powder

1. Heat the oil and add the ingredients and when the mustard seeds pops. Add  the chutney and stir well cook until it becomes thick. Serve with thosai or idli

COCONUT CHUTNEY

COCONUT CHUTNEY

(A)
200gm grated white coconut
2 gheen cilli,chopped,add more if you like it hot.
5 shallots,chopped
4 cloves garlic
2cm ginger,chopped
2 stalk kari leafs
1 tbsp tamarind juice or to your taste
1/2 cup warm water
Salt to taste

For tempering

2-3 tbsp oil
(B)

1 tsp mustard seeds
1 tsp ulutham parupu
2-3 dried cilli ,cut into 2
1 stalk kari leafs
A pinch of asafoetida powder


1. Blend  A with 1/2 cup warm water until very fine.
2. Heat oil and add in B and fry until muatard seeds pops. Pour in the blend coconut  and stir well. Serve with idili or thosai.

Note: You can add 1/2 cup mints leafs or 1/2 cup coriander leafs if you like.

RED COCONUY CHUTNEY

(A)

200gm freshly grated white coconut.
2 red chili,seeded and chopped or 5 dried chilli,remove seed and soaked. you can add more chilis if you like it hot.
5 shallots,chopped
4 clove garlick,chopped
1cm ginger,chopped
3 tbsp pothu kadalai (you can buy it from the indian grocery shops)
1 big tomato,chopped
1 stalk kari leafs
1/2 cup water more or less
3-4 tbsp oil

1. Heat oil and add A stir fry till fragrant. Remove and cool.
2. Add water and blend until fine.

For tempering

1-2 tbsp oil
1 tsp mustard seeds
1 tsp urad dhal
2-3 dry chili,torn with seeds remove
1 tsalk kari leafs

1. Blend A until fine. Heat oil and add Tempering ingredients fry until mustard seeds pops. Pour into the blend coconut and stir well. Serve with idli or thosai

,

TOMATO CHUTNEY

TOMATO CHUTNEY

500gm tomatoes,put into hot water and leave it for 5-10 mints,then peel off the skin and chopped.

(A)

4-5 tbsp oil

2 big onion,sliced finely

3 green cilli,sliced finely

2 stalk kari leafs

1 stick cinnamon

2 star anise's

1 tsp mustard seeds

1 tsp ulutham paruppu
(B)

1 tbsp ginger paste

1 tbsp garlic paste

(C)
1 tsp cumin powder

1 tsp coriander powder

1 tsp chili powder,if you like it hot add more.

1 tsp garam masala

1. Heat the oil and add A and saute till fragrant.When the onion turn brown add in the B and a little water fry until the oil rise.

2. Add a little water and add C stir well and cook until oil rise. Add the tomato and cook until thick. Serve with thosai or idili.