Chutneys for Idli

Idlis served with an array of chutneys makes for a wonderful dish and appealing to the eyes too.

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Tomato Thokku:

Made for days especially when u cant use garlic or onions.

2-3 medium sized tomatoes (pureed)

1/4 tsp Fenugreek seeds

1 tsp red chilli powder (can increase as per your taste)

Salt to taste

2-3 tbsp gingelly oil

1/2 tsp mustard seeds

Heat oil in a pan, add mustard, fenugreek seeds, add tomato puree, red chilli powder, salt and cook till oil leaves the sides. Cool and serve. Can be kept in fridge for upto 3 weeks.

Coconut Chutney

1/2 cup Fresh grated Coconut

2 tbsp chutney dal (pottukadalai)

2-3 green chillies

1/2 inch ginger

Salt to taste

Take all ingredients in a mixer, grind with little water till smooth. Heat little oil in a pan, add little mustard seeds, few curry leaves and pour on top of the chutney and serve.

Green chutney

Same as the coconut chutney except that we add few stalks of fresh Corainder leaves while grinding fpr that lovely green hue. Serve.

Peanut Chutney

1/3 cup - Peanuts
2 tsp - Chutney Dal/Pottukadalai
1 tsp - Coriander seeds/dhania
2 nos - Green chillies
2 Tbsp - grated Coconut
1 Tbsp - chopped, Cilantro/coriander leaves
2-3 pieces of tamarind or 1 tsp - Tamarind extract
Salt to taste

Dry roast the peanuts lightly. Then roast the Chutney Dal, Coriander seeds and keep aside. Blend with the rest ingredients with little water. Give tadka as above and serve.