Green chutney by Suvasini

Mint/Pudina - 1 bunch
Coriander leaves - 1 bunch
Garlic
Coconut
Salt
Tamarind
Peanuts - few (Roasted Preferred else you'll have to spend lotsa time on peeling the outer skin and then roasting it)

Seasoning/Tempering:
Oil
Asafoetida Powder - a pinch
Mustard seeds

Method:
Grind the above to a smooth paste. Then do the seasoning and empty it in an air-tight container and store in refrigerator :))

Green chutney by Rukmini

Version 1:
Ingredients:

Pudina
coriander
coconut
green chillies
garlic
shallot (only one-optional)
Lime juice
Salt to taste

Grind Pudina, coriander,coconut, green chillies, garlic, shallot and salt into a fine paste. Squeeze half a lime into it to retain the freshness and give a nice dark green color to it at the same time keeping it tangy.

Version 2:
Ingredients:

Pudina
coriander
green chillies
garlic
tamarind
salt.

In a pan put a lil oil n fry pudina, coriander, green chillies and garlic. Along with a lil tamarind and salt grind the fried stuff into a smooth paste. U can keep this in the fridge for a good whole mnth with it going stale.

Pondu paruppu podi by Priya

Udaicha kadalai (dalia) 1 cup
Red chillie 2
garlic 2 big pods

Dry fry all these with lil hing and then grind to a dry powderwith salt.
hot rice and ghee oda super irukum

Hirvya Mirchi chya Techa by Rukmini

Hirvya Mirchi chya Techa I make often. Its yumilicious and out of the world.

This is how I make:

Ingredients: Green Chillies – 10-12, Cloves of garlic-2 to 3, Ground nuts roasted handful, Cumin seeds – 1/2 tsp, Salt to taste n Oil - 1-2 tsps

Method: Roast chillies n garlic. Roast peanuts separately. In a mortar pestle add the roasted chillies n garlic, cumin, salt first and grind...add peanuts a lil latter so tht u can feel the coarse nuts when u eat the thecha.

It goes best with jwaari bhaakti, phullkas.

Sundaikai Vathal Podi by kousalya

Sundaikai Vathal Podi by kousalya

(gud for iron suppliments and kills germs on tummy and increases the apetite )

Sundaikai vathal-1cup(in tamil indian store I bought it here as u live in new-york u mite also find it)

dry red chili-2

oil -1tsp

fry the red chili and sundaikai vathal in oil ...when its cool down grind it in to coarse powder and mix salt .Have this podi with rice and 1 spoon of ghee .(i use to eat this podi for idlli/dosa too)

Idli podi by Saradha

Idli podi by Saradha

Ingredients :

Urad dhal(Ulautham paruppu) - 1 cup

Channa dhal(Kadala paruppu) - 1 cup

Coriander seeds(Dhaniya) - 1 cup

Dry Red chillies - 3 cup(can adjust according to taste)

Hing - 1/2 tsp

Garlic - 10 pods

Method:

Fry all the ingredients by keeping flame in sim except garlic...Then mix everything in mixie with salt...

Idly Podi by kousalya

Idly Podi by kousalya

Urad dhal- 1 cup

Channa dhal -2spoon

Dry Red chillies - 6-8 acc to spice level

Hing - 1/2 tsp

Curry leaves -5 leaves

Fry everything separately using less oil (add hing with dhal when dhal is half fried) ,when its cool down grind it (first grind the chili's then add the dhal)and add salt finally and mix once.

Poondu Podi by kousalya

Poondu Podi by kousalya

Red Chili -10 nos

Garlic- 5nos

Fry red chili in less oil keep it aside and in the remaining oil add the sliced garlic and switch off the stove ...when it cool down grind chili first and garlic next and add salt .

This molla podi will good after 2 days only ...first 2 days it will seems like more spicy and have strong garlic smell .

This podi also stay for long .

Rasam podi by Ramya Praveen

Rasam podi by Ramya Praveen

Coriander seeds - 4 cup

Red chilli - 4 Cup

Jeera - 1cup

Pepper - 1 cup

Toor dhal - 1/2 cup

Mustard - 4 tbsp

Turmeric powder - 1/4 cup

Dry roast all the above seperately except the turmeric and let it cool... once its cool grind them into fine powder...

PS red chilli dry roast pannum podhu romba smell varum make sure u open the windows and switch on the exhaust......

Red chilli by Ramya

Red chilli by Ramya

1 kg- south indian Red chilli

1 Kg- Bedagai red chilli (this is north karnataka chili which are very colour ful)

dry roast both and grind in ur indian mixie..... thats it ur red chilli powder is ready..

Panner by Kousalya

Panner by Kousalya

1/2 gallon milk (I use 2% milk)

1/4 cup lemon juice (i use the store bought lemon juice the one will come in small yellow green bottle)

Boil the milk in heavy bottom pot so tht milk wont stick in the pan ,when the milk is about to boil add the lemon juice and stir ,the curd and whey will start separating .when its fully done switch off the stove .If u find lemon juice is not enough add some more .

After few mins just drain the water using a nice cloth and drainer (I use fine t shirt as i don't have muslin cloth here ,nalla wash pannitu boiling water pottu yeduthuvachuduvean so tht the soap smell will be gone...don’t use thick material )

after draining the whey put this panner in cold running water and wash away the lemon juice that was sticking in the panner ...... then drain the water completely and tie the panner in the cloth and place this on top of a drainer and put a heavy pot and top of it ...so tht all water can be taken out from tht panner...

If u want to use this panner for making dessert like rasagulla don't drain too much as we need to make it in to smooth balls. For side dish drain as much u can (aprx it takes 3 hours to drain)

Cabbage Thokku by Kousalya

Cabbage Thokku by Kousalya

Onion chopped -1 cup

Cabbage finely chopped -1 cup

Tomato finely chopped -1 cup

Red chilli pwd - 1tsp

Pepper pwd-1tsp

Garam masala-1/4tsp (opt)

Oil -3 spoon

In oil fry onion then tomato then cabbage and then add red chilli pwd and gram masala fry till oil seperates out and check cabbage is cooked ...

finally add pepper pwd fry for a minute thats it.

This will very well go with dosa,chapathi and all kinds of bread.

Mint Chutney and Coriander Chutney by Malathi

My version of Mint Chutney :

In one spoon oil, fry the following in the order mentioned...5,6 small onion or 1/2 big onion, 1 tblsp chana dal, 1 tblsp urid dal, 1 tblsp corriandar seeds, 1 tbls jeera, 3 red chillies, 3 tblsp of grated coconut.

fry them all until the raw smell goes away..then add the washed mint leaves to it.

Cool the above mixture and grind it finely along with desired amount of tamarind.

Finally garnish with the usual.....kadugu,curry leaves, channa dal and Urid dal thalipu....

Corriander chutney :

Same as the above mentioned...replace mint leaves with corriander leaves...

Chutneys(Varieties) by Sandhya

Chutneys(Varieties)

mint(Green) chutney
fry jeera,green chilli(2),onion(1),tomato(1/2),Garlic in oil.finally add washed mint leaves.After cooling the contents grind it by adding corriander leaves,water,salt and few drops of lemon juice.
----------------
Tomato chutney
Grind tomato(3),onion(1),garlic,curry leaves,corriander,salt.Heat oil in pan,fry mustard and add the grounded ingredients.Add turmeric,dhania powder and redchilli powder(1 tspn).Add 5-6 tblspn of water and allow it to boil for 10-15 mnts(till raw smell vanishes,nalla kodhikanum).add pinch of sugar and switch off the stove
-------------------
simple molaga-onion chutney
fry red chillies(4) without oil.Grind that with onion(1),garlic(1 pod),salt and tamarind pulp(1/2 tspn).do temporing if needed
------------------
mango chutney
Grind mango(1 cup),grated ginger-1 tspn,salt,green chilli(2-3),asafoedita,salt,jaggery(1 pinch).add oil in pan,do temporing,add the grounded contents.boil till water in mango evaporates.choose tangy mangoes

traditional thakali thokku(for idli dosa and thakali sadham)

making podi:(I make this powder in large amount and store for future use)
mustard - 1 spoon
vendhayam - 1 spoon
Red chilli - 8-10
Fry them without oil and grind to make powder

Tomato - 5
podi(above mentioned) - 1/2 spoon
Red chilli powder - if needed
green chillu -1(cut into two pieces)
salt,turmeric
asafodita - 1 pinch
oil - 5 spoons

Fry mustard in oil,add green chilli,tomato,salt,turmeric and asafoedita.Allow it to boil for sometime.When oil is seperated from gravy ass podi and redchilli powder and mix well.it should be like thick gravy like thokku.switch off.dont add water!!!

Simple Chutney without Coconut by Shubha

Simple Chutney without Coconut

Ingredients
1 tomato
1 small onion
5-6 green chilies
1 clove garlic
1/4 cup fresh coriander leaves
1/2 tsp sugar
salt to taste
Tamarind concentrate -1 tsp (optional)

Method

1. Stir fry all the ingredients in very little oil...(except tamarind paste) so that the raw smell is gone.
2. Grind all the ingredients to a smooth paste, using little water if needed.
3. Adjust seasoning. U can also give talimp (usial of mustard, urad and dried red chillies)

** i have tried this even with sun dried tomatoes...instead of fresh ones... super aa irukum...

Pudhina-kothumali thogail by Sandhya

Pudhina-kothumali thogail

Mint leaves - 1.5 cup
Corriander leaves - 1 cup
Urath dhal - 1 tbls(muzhu ulundhu erundha nalaarkum)
Green chillies - 2 medium
Dhania - 1/2 spoon
Onion - 1/2
Grated coconut - 1 spoon
Tamarind paste or lemon juice - 1/2 spoon
Turmeric - 1pinch
salt and oil

Fry uradh dhal in 1/2 spoon oil and add mint,corriander leaves,green chilli,dhania and onion.Saute till onion become golden brown.Now add salt and grated coconut.Now grind it to thogail consistency.along with turmeric and tamarind paste.(lemon juice)

Peerkangai thol(skin) thogail by Sandhya

Peerkangai thol(skin) thogail

Peeled skin from 4 Ridge gourds
Ginger – few
Red chilli – 3
Green chilli – 3 (small)
Turmeric - pinch
Tamarind/lemon juice – marble size (adjust according to your taste)
Asafoetida – pinch
Salt – as per taste
Oil– 1 tea spoon
Curry leaves,corriander - few

1.Wash nicely and then peel the skin of ridge gourd.Cut the ridge gourd skin into small pieces (This can be preserved in refrigerator for 4 to 5 days)
2.Chop ginger.
3.Heat a pan with oil, fry red chilli, green chilli,curry leaves, ginger and remove
4.In the same pan now fry ridge gourd skin and cook in low flame for 10 minutes.stir in between and sprinkle handful of water
5.cook till the ridge gourd skin is soft,allow it to cool
6.Grind all items with salt,turmeric,corriander leaves and tamarind in blender.

Peerkanga thogayal by Vidhya

Peerkanga thogayal

peel peerkangai n fry in pan with little oil till it shrinks or raw smell goes.keep it aside to cool n grind separately.Then Fry9till it turns red) with little oil 3-4 tbsps broken or full urad dal,chilli ,tamarind .grind this after cooling.to the same add peerkangai n grind together with salt as reqd.

ps:the skin can also be used for thogayal if its nt hard,but follow same proceedure after deskining!!

Peerkanga thogayal by Kalai

Peerkanga thogayal

peerkangai with skin 1 ,green chilli 1-2,1-2 tsp moong dhal,konjam tamarind,salt...fry everything together in oil and then grind.

Peerkanga thogayal by Nive

Peerkanga thogayal

peerkangai – 1 cup (grated or cut) with skin peeled....
Toor dal – 1 cup
coconut- 1 tb spoon
Red chilli – 1 no
tamaring one inch piece...
Oil – 1 tbsp
Hing – a small piece
Salt to taste

Method

Parboil the peerkangai
Heat 1 table spoon oil and fry toor dal, red chilli and hing till golden, stirring continously.
Transfer to a plate and leave to cool.
Add salt and grind everything to a smooth thick paste of spoonable consistency adding water if required.
Serve with steaming rice and ghee.