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Ingredients :
- Gongura leaves (Pulicha Keerai/ Sorrel leaves)- 3 cups
- Tamarind/ Chintha Pandu
- Small onions/ Chinna Ullipaya – 2 cups
- Onions/ Ullipaya – 1 cup
- Oil
- Mustard/ Avalu, Cumin seeds/ Jeelakkara
- Red chili’s/ Yendu Mirapakayalu
- Urad dhal/ Ulundu/ Minapappu – 1/4 cup
Method :
- Put oil in a pan, add gongura leaves and fry until it reduces in size, add water and let it cook until the water drains
- Grind the gongura leaves along with red chili’s, salt, urad dhal, little sugar, tamarind, onion pieces till it becomes fine paste by adding water in between
- Put oil in a pan add mustard, cumin seeds, small onions and fry, now add the gongura pachadi, mix well and the recipe is ready
Ingredients:
- Tomato 3 (medium size)
- 1/2 Cup sambar onion (remove the skin and keep it in full size)
- 3-4 Red chilies
- Few curry leaves
- 1 tsp Coriander seeds
- 3 tsp Grated coconut
- 2-3 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Urad dal
- Salt as per the requirement
Preparation:
- Heat Oil in a pan. Add coriander seeds, red chilies and onion. Fry it for 2 minutes in medium flame
- Then add tomatoes, fry till it becomes soft
- Once it cools off, grind all the fried items with grated coconut, salt in blender.
- Heat 2 tsp of oil. Add mustard and urad dal, Once it splutters add curry leaves. Add this to grated tomato chutney
- Now Tomato Chutney is ready to serve with idly, dosa, uthappam
Ingredient :
- Red chilly: 2 to 3 without seeds
- Garlic: 1p
- Tamarind:one pinch
FOR SEASONING:
- Oil:1tsp
- Mustard few
- Urad dal:1/2tsp
- Curry leaves few
Method :
- Soak Red Chilies for 45minutes.
- Grind all the ingredients to a paste.
- heat a kadai add oil and add the seasoning ingredients
- to the above add the paste
- Fry the above until the raw smell of garlic reduces
- serve with dosa or idly
