Verkadalai Peanut Chutney

Samayal :

Peanut - 1½ cup

Onion - 2

Garlic - 1 clove

Salt - to taste

Tamarind - small gooseberry size

Dry red chilli - 3

Curry leaves - few

Mustard seeds - 1/4 tsp

Urad dal - 1/4 tsp

Oil - 2 tbsp

Seimurai [Method]:

* Heat Oil in a pan.

* Fry chopped Onion till golden brown

* Add Peanuts and fry until it turns golden brown

* Cool down the contents

* Grind the above content with Tamarind, Salt, Red chilli and Garlic together. Chutney Ready !

* Heat Oil in a pan. Add Mustard seeds, Curry leaves and Urad dal. Add this to to the chutney.

* Happy Cooking ! Happy Tasting !

Coconut Chutney

Samayal :

Mixie Contents:

Tamarine - size of a lollypop

Garlic - 2 pieces

Coconut - half of a coconut

Green Chilli - 3

Pottu Kadalai (Bengal Gram) - 3 teaspoon

Salt - to taste

Seimurai [Method]:

To Fry:

Curry Leaves

Mustard

Urad dal

* Grind the mixie contents, add water as necessary

* Heat a pan with little oil and add mustard, urad dal and curry leaves

* Switch off the gas and mix it with the mixie contents

* The coconut Chutney is ready

Happy Cooking !! Happy Tasting !!

Tomato Chutney

Samayal :

Onion – 1

Red Tomato – 5

Garlic – 4 pods

Red Chilli – 6

Mustard, Urad dal, Curry leaves, Salt, Oil

Seimurai [Method]:

* Chop onion,tomato,garlic.

* Heat Oil, fry red chilli, curry leaves

* Add onion and fry till golden brown

* Add tomato and fry till it is cooked well and allow it to cool.

* Grind the content with garlic adding salt to a fine paste.

* Heat a pan, do the seasoning and add the ground paste; mix well.

* Cook in a low flame, till oil separates from the mix.

Happy Cooking !! Happy Tasting !!