Ground Nut Chutney (Verusanaga Chutney)

Ingredients:

Ground Nuts - 1 cup (250ml)

Cumin Seeds - 1/2 tbl spoon

Garlic Cloves - 3

Green Chillies - 8

Salt - to taste

Tarmarind -1/2 (lemon size soak in water)

Water - 1/2 cup (125 ml)

:

For Seasoning:

Oil - 1 tbl spoon

Mustard Seeds - 1/2 tbl spoon

Chana Dal - 1 tbl spoon

Red Chillies - 2

Curry Leaves - handful

Procedure:

1. Take pan and heat in medium flame. Add ground nuts and fry it. Then add cumin seeds, garlic cloves fry it. Now add green chillies and fry it. Once ground nuts fried remove from flame and let ground nuts cool

2. Grind cumin seeds, garlic cloves, green chilles, fried groundnuts and grind. Now add salt, tarmarind with water and add 1/2 cup water and grind it (If you need still more water you can add). Take ground nut chutney into bowl

3. Now heat pan add 1/2 tbl spoon oil and add mustard seeds, chana dal, red chillies, curry leaves and fry it well and add in grinded ground nut chutney

5. Serve ground nut chuttney with idly or dosa

Coconut Chutney (Kobbari Pachhadi) (Spicy)

 

Ingredients:

For Chutney:

Coconut - 1 (chopped pieces)

Red chillies - 10

Garlic cloves - 5

Jeera - 1 1/2 tbl spoon

Salt - to taste

Tarmarind - (1/2 lemon size) (soak in water)

For Seasoning:

Oil - 1/2 tbl spoon

Mustard seeds - 1 tsp

Red chillies - 3 (broken into pieces)

Chana dal - 2  tsp

Curry leaves - handful

Procedure:

1. In Mixie add garlic,  jeera, red chillies and grind into powder

2. Then add coconut pieces and grind it

3. Finally add tamarind, salt and grind into paste by adding little water (don’t add too much water)

4. Take coconut chutney (kobbari pachhadi) into a bowl

5. Heat the pan and add oil then add chana dal, mustard seeds, curry leaves, red chillies and fry it

6. Then add this in spicy coconut chutney (kobbari pachhadi) mix well and serve with hot cooked rice and have it