ONION GOJJU

INGREDIENTS:

Big Onion    3 no

Tomato       1 No (small)

Sambar powder    2 tsp

Turmeric powder   1/4tsp

Curry leaves         few

Oil                    3-4 tbsp

Mustard           1 tsp

Cloves             1 no

Salt                 to taste

METHOD:

Chop the onions and tomatoes finely.

Heat oil in kadai and add mustard and cloves.Now add curry leaves and onion and saute in medium flame till soft.

Add chopped tomatoes, turmeric powder, sambar powder and salt.

Fry in oil till the tomatoes are soft.

Add enough water. Cover and cook.

When the onion is cooked and water is absorbed  fry in slow flame till oil leaves the sides.

Serve for chappathi or any indian bread.

Note: The taste lies in sauting the onions well. This dish is ideal for travel also.

THAKKALI (TOMATO) GOTHSU

      Thakkali gothsu goes well with idli,dosas, puri and chapathi.I often prepare this for dosa.Crispy dosa drizzled with ghee and tomato gothsu is my son's fav. INGREDIENTS:
Tomato        4 no
Onion(big)     1 No (or) Small onions  1 hand
Green chilly    1 no
Sambar powder  1 tbsp
Turmeric powder   1/4 tsp
Salt                  to taste
Oil                      3 tbsp
Mustard          1 tsp
Urad dal         1 tsp
Channa dal      1 tsp
Curry leaves    few
Hing               1 pinch
Coriander leaves    few.
METHOD:
Chop the tomatoes, onion and green chilly finely.
Heat oil in kadai and season with mustard, urad dal, channa dal, hing and curry leaves.
Add chopped onion and green chilly and saute till the onions are soft.
Add chopped tomatoes and cook till they mash well.
Now add turmeric powder, sambar powder and salt.
Add enough water. Cover and cook till raw smell goes.
When cooked mash well with the (mathu).
Garnish with coriander leaves and serve.
The onions and tomatoes must be cooked in oil itself.The  final consistency should not be watery.

COCONUT CHUTNEY -1

This chutney is very popular and very easy to make. To get the best taste, the secret ingredient is garlic.Yes,a garlic pod added to coconut chutney gives nice taste.This is my version.

INGREDIENTS :
Coconut         1/2 cup
Chutney dal    1/4 cup
Green chillies   2 (or as per taste)
Garlic            1 pod
Salt               to taste.
For Tempering:
Oil           1/2 tbsp
Mustard seeds  1tsp
Urad dal           1 tsp
Hing                a pinch
Curry leaves     few
METHOD:
Grind all the ingredients with  enough water.Temper with the items given.
Serve for all south indian tiffin items.
Note: Coconut chutney must be consumed within 2 hrs after preparation.Bcoz it causes uneasyness  in the food pipe.

CORIANDER CHUTNEY

CORIANDER - a wonderful herb will ample vitamins and minerals and ofcourse with  lots and lots of aroma.This chutney can be served with idli, dosa, chappathi etc.
INGREDIENTS:
Corinader leaves    1 bunch
Big onion               1 No
Tomato (small)       1 No
Green chillies          5or 6 No
Coconut                  1/2 shell
Chutney Dal             1/2 hand
Oil                          3 tbsp
Salt                         to taste
SEASONING:
Mustard, Urad dal, hing and curry leaves.
METHOD:
Wash coriander,chop onions and tomato and grate the coconut.
Heat 2 tbsp oil and add green chillies and saute for a minute. Next add onions and tomato and cook for few minutes.Add chopped corinder leaves and saute for 3 minutes.The colour of the coriander should not change.
Cool the items and grind with coconut, chutney dal and salt.
Season with 1 tbsp of oil and serve.

ONION CHUTNEY

Tamil Nadu breakfast is famous for its authentic and spicey chutneys.Chutneys are tastier and can be prepared in a jiffy with little ingredients. This is my version of onion chutney and I bet this will be a hit in your house also. This goes well with hot hot idlis, dosai, paniyaram, chappathi and also curd rice. GO JUST GIVE A TRY.
INGREDIENTS:
Big Onion          2 No
Tomato (small)   1 No
Kadallai paruppu    1 tbsp
Red Chillies           3-4 No
Ginger                   a small piece
Oil                         4 tbsp
Salt                     to taste
Seasoning:
Mustard, Urad dal, Hing and curry leaves.
METHOD:
Heat kadai  with 1 spoon oil.Add red chillies and fry  them without discolouring it.Keep them aside.
Heat the rest of oil add  kadalai paruppu and fry for few mins till gold colour. Then add sliced onions, ginger and saute for 2 mins.
Then add chopped tomates and saute well till the tomato shrinks.
Cool the above items and grind to paste witout adding water.
Season the chutney and check for salt.
Tip: Since coconut is not added this chutney can be taken for travels. Adding ginger  and kadali paruppu enhances the taste of the dish.