Beetroot Pachadi – Beetroot in tangy yogurt sauce

Ingredients:

• Beetroot – 1 large
• Curds – 1 1/2 – 2 cups
• Coriander Leaves – 1 tblsp
• Green Chillies – 2
• Ginger – 1/2 tblsp, chopped
• Coconut – 1 1/2 tblsp, grated

For Seasoning:

• Oil – 2 tsp
• Mustard Seeds – 1/2 tsp
• Curry Leaf – 1 sprig
• Salt to taste

Method:

Grind the green chillies, ginger, coconut and salt into a smooth paste.  Peel the beetroot and grate.  Beat curd till smooth and add ground paste and mix well. Add the grated beetroot.  Season in oil the mustard seeds and curry leaf, pour into pachadi. Add chopped coriander leaves, mix thoroughly. Enjoy it chilled.

Inji Thogayal (Ginger Chutney)

For those who love the flavor of ginger, it is a pure bliss to eat this thogayal or dip…Great for digestion and goes too good with curd rice.

 

Ingredients:

• Fresh ginger – two pieces (1” length)
• Red Chilli – 2
• Bengal gram dhal – 1 tableslpoon
• Urad dhal – 1 teaspoon
• Asafoetida – a pinch
• Tamarind – a small gooseberry size
• Jaggery – a small piece
• Salt – ½ teaspoon
• Oil – 1 teaspoon

Method:

Put the oil in a pan and fry the dhals, red chillies, asafetida. Add the ginger chopped in the same pan. Fry for a while. Add tamarind, jaggery and salt and grind to a coarse paste.

Pudina (Mint) Chutney

Ingredients:

• Pudina (mint) – 1 bunch
• Coriander leaves – 1 bunch
• Channa dal – 1 tbsp
• Channa dalia – 2 tbsp
• Red chillies – 3
• Ginger – 1/2 inch piece
• Garlic – 3 cloves
• Tamarind extract – 1 tbsp
• Salt – a needed
• Oil – 1 tsp

Method:

Heat oil in a pan and add channa dal, red chillies, ginger, garlic and chopped pudina and coriander leaves. I also use the upper part of the pudina and coriander stem for the chutney. After the leaves reduce in volume remove from fire and let it cool. Grind the mixture along with tamarind extract, channa dalia, salt and water as needed to make a fine paste. Heat oil in a pan, add seasoning ingredients and once the mustard seeds start to splutter pour the seasoning into the chutney. Goes very well with idli and dosa, uttappam etc.

This is my entry to CMT – Chutney event

Tomato Onion Chutney

This Chutney goes very well with Idlis and Dosas. This chutney alone is enough as a side dish for idli if you dont have time to prepare Sambar. Moreover most of the kids prefer Dosa over Idlis but when served with this chutney, they will not hesitate to eat idlis.

Ingredients:

• 1 meduim sized onions cut into big cubes
• 3 medium sized tomatoes
• 4-5 red chilies
• 3 tsp oil
• 1 piece tamarind (the size of a grape)
• salt to taste

Put oil in a pan and saute onions with red chilies and Saute the tomato cubes. Grind the onions, tomatoes, chilies, tamarind and salt together. Put 1 teaspoon of oil in the kadai and bring the puree to boil till it becomes thick.

 

Onion Chutney

Method:

Cut 3-4 onions into large pieces. Add 3 whole red peppers, 1/4 tsp salt, and tamarind (a pinch).Grind it finely. Take 3 teaspoons of oil in a frying pan and add 1/2 tsp mustard seeds. When it splatters add the ground mix and fry till the raw smell is gone.