Thakkali-Kothamalli Chutney (Tomato-Coriander chutney)

My Favourite Chutney is this, hope everybody loves this different combination Tomato-Coriander.
Here comes the ingredients.
Ingredients:
Thakkali (Tomato) - 1 big size
Koththamalli thazhai (Coriander leaves) - handfull
Segappu milagai (Redmirchi) - 4 or 5
Perungayam (Asafoetida) - a pinch
Kadugu (Mustard) - for seasoning
Uluththam parupu (Blackgram)- a tea spoon
Salt - to taste

Method:
-Heat a little amount of oil in a pan
-Add segappu Milagai and fry.
-Then add Koththamalli thazhai , thakkali and fry.
-Grind the fried items adding little water and salt.
-Then season the grinded chutney with Kadugu,Uluththam Paruppu and perungayam.
-Chutney is ready to eat
Serve with hot idli or dosai

Vengaya Chutney (Onion Chutney)

Vengayam (Onion) finds a place in almost all Cuisine .Chemical compounds found in it has anti-inflammatory and anti-oxidant properties.Vengaya Chutney is a traditional side dish for Idli , Dosai, Uththappam.Lets have a look on the ingredients required.
Ingredients:

• Vengayam (Onion) - 2 nos (Slice into fine pieces)
• Thakkali (Tomato) - 1 no (Cut into thin slices)
• Segappu milagai (Redmirchi) - 4 nos
• Puli (Tamarind) - a small bit
• Salt

Method:
- Heat oil in a pan, fry Segappu Milagai.
- Add  the sliced Vengayam, Thakkali  and fry well.
- Grind the Segappu milagai first.
- Now add fried Vengayam, Thakkali, Puli, Salt and grind well.
- Heat a little amount of oil and add Kadugu (mustard),Perungayam (Asafoetida)
- When Kadugu splutters add Karuve pillai (curry leaves) .
- Add the Chutney to it and mix well.
- Put off the stove and the chutney is ready.
Serve with Idli Or Dosai

Koththamalli Chutney (Coriander Leaves Chutney)

Coriander is known as Koththamalli in Tamil. Its flavour would urge anyone to eat immediately when added in dishes.
Here comes the fresh  Koththamalli Chutney , simple one..
Ingredients:

• Koththamalli (Fresh Coriander leaves) - 250 grams ( cleaned and chopped)
• Pachchamilagai (Green mirchi) -  4  or 5 nos
• Puli (Tamarind) -very small lemon size
• Salt - to taste 

Method:
- Wash the Koththamalli thoroughly and chop.
- Grind Koththamalli, Pachchamilagai, Puli.
- Add Salt and grind well.
 Chutney is ready to serve. If needed ,Heat a little amount of  oil in a pan, add Kadugu (Mustard).When it splutters add Perungayam (Asafoetida)  and add it to Koththamalli chutney.
Serve with Idli  or Dosai

Thakkali Chutney (Tomato Chutney)

Thakkali  (Tomato) is a juicy vegetable which finds a place in almost every South Indian dishes. My Aththai (Mom-In-Law) would prepare this chutney for Chapathi and Idli. It smells good and will be very tasty.Here is the  delicious chutney for you .

Ingredients:

• Thakkali (Tomato) - 4 nos (Riped)
• Milagai Thul(Redmirchi Powder) -2 tbsp (According to our taste)
• Vendhayam (Fenugreeek) - 1 tbsp (fried in oil and powdered)
• Manjal Thul ( Turmeric powder) - a pinch
• Salt - to taste

For Seasoning:

• Kadugu (Mustard) - a small tea spoon
• Uluththam Paruppu (Black gram) - a tea spoon
• Perungayam (Asafoetida) - a pinch
• Karuvepillai (Curry leaves)
• Oil

Method:
Note:    Use Nallaennai (Sesame oil)- Good for health and tasty 

- Smash Thakkali and make as a paste . (Make Tomato puree).
- Heat two spoons of Oil in a pan.
- Add Kadugu, Uluththam Paruppu.
- Now add Perungayam, Karuvepillai.
- Pour Thakkali paste and add Manjal Thul, Milagai Thul.
- Add Vendhayam (Fried and Powdered) and salt.
- Boil in low flame till the paste gets cooked.
- If required add oil.
-Chutney is ready to serve.

Thakkali chutney goes with Chappathi, Idly,Curd Rice

Peerkangai chutney (Ridge gourd chutney)

Peerkangai chutney is a dish of inner parts of Tamil nadu. Peerkangai is fiber-rich vegetable. My mom will prepare this chutney in two different ways , both will be good enough to eat.
Ingredients

• Peerkangai (Ridge gourd)- 1 small size
• Vengayam (Onion)Chopped -1 small cup
• Thakkali (Tomato) - 2 nos
• Puli   (Tamarind)  - very small piece
• Pachchamilgai (Green mirchi) - 4 nos
• Segappu milagai (Redmirchi) - 1 no
• Salt - to taste
• Perungayam (Asafoetida) - a pinch
• Karuvepillai (Curry leaves) - for seasoning 
• Oil - a little amount
  

Procedure: I    (without skin)
- Wash the Peerkangai and remove the skin and cut it into small pieces.
- In a pan, add oil and saute pachcha milagai,vengayam and thakkali.
- Now add Peerkangai ,salt, puli and fry till the vegetables are cooked well in oil.
- Grind  the all the fried items into fine paste.
- Add a little amount of oil in pan and add kadugu ,karuvepillai ,Perungayam,Segappu milagai .
- Then add the paste made and now the chutney is ready


Procedure:II  (with skin only)
- This method suits well when pirkangai skin is very tender .
- In oil, fry Peerkangai skin, vengayam, pachchamilagai ,thakkali,
- Grind them well.
- Coconut may be added for our taste and grind again.
- Add salt.
-Now chutney is ready.
Good combination for Idly , Dosa and curd rice.