Coconut Chutney

Ingredients:

• coconut (grated) 1 cup
  
• green chili 1 or 2 numbers
  
• ginger and garlic paste 1/2 table-spoon
  
• chopped small onion (chinna vengayam) 5 to 7 numbers
  
• black mustard seed (kadugu) 1/2 table-spoon
  
• salt as required
  

Method:

First, make the coconut thuvaiyal. I.e. Grind the coconut, green chili, ginger and garlic paste, and salt (as required) to get the paste.

Take a pan, pour 1 table-spoon of oil and fry some black mustard seed (kadugu). Add the chopped small onion into the pan and fry it for few minutes. Add the paste made. Heat the paste for 3-5 minutes.

Coconut chutney is ready. It can be served for idlies, dosas and ven pongal.

Note:
If ready-made ginger and garlic paste is not available, use two flakes of garlic and a marble sized ginger.

Coconut Thuvaiyal

Ingredients:

• coconut (grated) 1 cup
  
• green chili 1 or 2 numbers
  
• ginger and garlic paste 1/2 table-spoon
  
• salt as required
  

Method:

Grind the coconut, green chili, ginger and garlic paste, and salt (as required) to get the paste.

Thus made paste can be served as coconut thuvaiyal for idlies and dosas.

Note:
If ready-made ginger and garlic paste is not available, use two flakes of garlic and a marble sized ginger.

Onion Chutney

Ingredients:

• small onion (chinna vengayam) 10 to 15 numbers
  
• red chili 2 numbers
  
• coconut (grated) 1/2 cup
  
• tamarind a marble sized
  
• black mustard seed (kadugu) 1/2 table-spoon
  
• salt as required
  

Method:

Fry the onion and red chillies in a pan with 1 table-spoon of oil. Fry until the onion turns to golden color.

Dissolve the tamarind in water and make the tamarind water.

Take the fried onion and red chili, tamarind water, coconut and salt (as required) in a mixer. Grind them to get paste.

Take a pan, pour 1 table-spoon of oil and fry some black mustard seed (kadugu). Add the paste made. Heat the paste for 3-5 minutes.

Onion chutney is ready. It can be served for idlies and dosas.