Blogging Marathon # 8 - Condiments - Pudhina Chutney

Today is Condiment Day. Indian Cuisine, especially South Indian cuisine has the maximum number of condiments to be listed, starting from podis, thogayals, chutneys, vadam , appalams , etc.
I am posting an incredibly tasty and easy breezy chutney which you can have it mixed with rice, or as a sidedish. This chutney can also be used as a spread on Chapatis or Breads, when you make rolls or sandwich. I like to mix it with rice along with a tinge of ghee and have with homemade vathal. Reminds me I do have three varieties of Vathal that I have to post and send it to Srivalli's Condiment Mela.

Ingredients:
1. Pudhina - a small bunch
2. Coriander leaves - a small bunch
3. Coconut - 1/4 cup
4. Bengal Gram dal - 1/4 cup
5. Red chillies - 1
6. Green Chillies - 3
7. Tamarind - a small ball (depends on the level of tanginess you want)
8. Salt - to taste

Method:
1. Saute the ingredients one by one seperately and keep aside
2. In a blender add the ingredients and grind to make a coarse paste
3. Do not add water as it might spoil the consistency
4. Check for the salt and serve with the dish of your choice

Now was'nt I right in saying it is a breezy dish. Do try it and let me know how you liked it.
Check my blogger buddies running 8th edition of blogging marathon here.

Sending this aromatic chutney to Srivallis' Condiment Mela

Easy Tomato Chutney - BM#4

Ok , here we are in the last day of the blogging marathon fourth edition. Im happy I was a part of all the four marathons. A big thank you to Srivalli for organising this marathon. My admiration for her does not stop at all. I can see many heads nod out there. Coming to the recipe for today. My grandmom liked this chutney a lot. She used to literally drink it off when this chutney is made. I mention a lot of my grandmom ( Muthulakshmi Paati ) in my blogs as most of my cooking is inspired by her and she was a complete FOODIE .. and yes I inherit that quality from her. Ingredients:

• Tomatoes - 5 blanched


• Onion - 1 cut length wise


• Green chillies - 4 cut into small pieces


• Salt to taste


• Tempering - Oil , Mustard seeds, Urad dal and Curry leaves


• Coriander to garnish

Method:

• Blanch the tomatoes and make a juice out of them using your hand


• In a wok heat a little oil


• When the oil is hot add mustard seeds, urad dal , green chillies , curry leaves and onions in the same order


• Saute for 2 mins


• Add salt to this


• Keep sauting till onion is tender


• Now add the tomato juice to it and adjust salt


• Let this boil well


• Garnish with coriander and serve with idli, dosa or chapathi

A sneak peek into my fellow marathoners kitchen

• Diabetes Diet/Management: PJ


• Kid Friendly Recipes: Suma, Priya Suresh, Divya


• Seven Days of Soup: Ila, Smita P


• Seven Days of Indian Bread: Monika,


• Seven Days of Cakes: Bhagyashri


• 30 Minutes Meals: Archana


• Seven days of Condiment: Kamalika, Srivalli

Onion - Tomato Chutney - BM#4

Sometimes technology gives up completely. I had problem uploading my photos to the blog initially. So I uploaded the snaps in when the network was fast for all my posts. I did this, thinking that blogger would open any time and that I can write the post. But I was wrong, blogger would not open for me last night AT ALL. I completely hated it but was not in a position to do anything. So here I am early morning when the speed of network is good to finish my posts. My recipe for the day is a easy breezy Onion - Tomato Chutney. This can be done to have a different side dish for chapathi or dosa or idli. It can also be used as a sandwich filler or to make frankies. I mostly do this when guests come home. Its a easy one when added to the menu will make the spread look a little huge. Ingredients:

• Onion - 2 ( cut into small pieces)


• Tomato - 2 ( cut into small pieces)


• Red chillie powder - 2 tsps


• Coriander powder - 2 tsps


• Turmeric powder - 1/2 tsps


• Salt - to taste


• Tempering - Mustard seeds & Oil

Method:

• Cut the onion and tomato to small pieces. I use a vegetable cutter so mine is super fine and is done in a jiffy

• In a non stick pan add a little oil.


• When the oil is hot add the mustard seeds and allow them to sputter


• Once mustard seeds are done add the chopped onions and saute


• Wait till the onions are translucent and then add the tomato


• Saute for 5 mins.


• Then add the powders , Red chillie, Coriander, Turmeric and salt


• Keep sauting till it reaches a muchy consistency. Do not add water as the juice of tomato added will be enough

• In 15minutes the chutney will be ready


• Serve it with white fluffy dosas or chapathis


• This can be stored for 2 -3 days in the fridge


• Makes an excellent condiment for travel and picnics

Peep into my fellow bloggers kitchen to check what they are cooking

• Diabetes Diet/Management: PJ


• Kid Friendly Recipes: Suma, Priya Suresh, Divya


• Seven Days of Soup: Ila, Smita P


• Seven Days of Indian Bread: Monika,


• Seven Days of Cakes: Bhagyashri


• 30 Minutes Meals: Archana


• Seven days of Condiment: Kamalika, Srivalli

Coconut Ginger Chutney - BM#4

Hello everybody, the day was very busy with elections in Tamil Nadu and tomorrow being Tamil New year's Day. Was completely busy with the preparations, but had some "Me" time to write this post. Im posting the ever tasty Coconut ginger Chutney which is an excellent combo for Pesarattu. I love the flavour of ginger along with coconut and the aroma is heavenly . Ingerdients:

• Coconut - 1 cup ( scrapped)


• Ginger - 1 inch piece


• Tamarind - a small piece


• Red chillies - 4 nos


• Salt - to taste


• For tempering - Oil, mustard seeds & curry leaves

Method of Preparation:

• Take all the ingredients in a blender except the ones for tempering


• Grind to make a smooth paste


• For tempering , add oil in wok. When the oil is hot add mustard seeds followed by curry leaves


• Pour this over the chutney and mix well

Let us leave a trail on my fellow runners kitchen

• Diabetes Diet/Management: PJ


• Kid Friendly Recipes: Suma, Priya Suresh, Divya


• Seven Days of Soup: Ila, Smita P


• Seven Days of Indian Bread: Monika,


• Seven Days of Cakes: Bhagyashri


• 30 Minutes Meals: Archana


• Seven days of Condiment: Kamalika, Srivalli

Green Chili Chutney - BM#4

I joined the second group of marathon runners late I had chosen to take Condiments as my topic for this run. Indian cooking cannot be taken away from chutneys and podis. My main focus this marathon is on Chutneys. My grandmom and mom makes wonderful chutneys and podis. These are an example of them.

Ok now I have to admit one thing , blogger would not load my snaps at all. :(. Will try tomorrow again. until then please bear with me. Now the snaps are up.

The chutney for today is my favourite .. Green Chilli Chutney .. its hot machi.. Really its very hot. My grandmom just loved it. We never used to make them much as it was not good for her health. Now I remember her every time this chutney is made at home.

Ingredients :

• 6 green chillies


• 4 small onions


• A little tamarind


• Salt to taste


• Tempering - oil, mustard seeds , urad dal

Method of preparation:

• Take all the ingredients except the ones for tempering in a blender

• Grind it to a smooth paste


• In a frying pan, add a little oil


• When the oil is hot add the mustard seeds followed by the urad dal


• Add the grinded mixture to the oil

• Saute the mixture well till the raw smell fades away




• Have it with soft dosas or idlis. If the chutney is very hot add a little gingelly oil before you eat.

Let us see who my fellow runners are

• Diabetes Diet/Management: PJ


• Kid Friendly Recipes: Suma, Priya Suresh, Divya


• Seven Days of Soup: Ila, Smita P


• Seven Days of Indian Bread: Monika,


• Seven Days of Cakes: Bhagyashri


• 30 Minutes Meals: Archana


• Seven days of Condiment: Kamalika, Srivalli

Tomato Chutney

Ingredients

4 Ripe tomatoes
1 chopped onion
5 chopped green chillies
Oil and mustard for seasoning
Salt to taste

Preparation

Steam the tomatoes in a pressure cooker for 15 minutes and allow it to cool . Chop onions and green chillies into small pieces. Blend the cooked tomatoes to make a pulp in the blender. In a pan , heat a little oil and add mustard seeds , followed by curry leaves for seasoning. Add the pulp to the seasoning and allow it to boil. If you have water left from the cooked tomatoes add it to the mixture along with some salt and let it boil. Garnish with coriander leaves and serve hot with idly, dosa or Chapati.