GONGURA/PULICHA KEERAI CHUTNEY

Ingredients:

Gongura                      -   1 BUNCH
Dry red chilly               - 10
Bengal gram dal           - 3 spoons
Urad dal                      -  2 spoons
Mustard seeds             - 1 spoon
Oil                               - 2 spoons
Salt                              - to taste
Asafotida                     - 1 small piece (rock type)

Procedure:

Wash gongura and dry it with tissue paper without water.
Dry roast the gongura leaves. the leaves  shrunk and the colour of the leaf also changed.then keep it aside to cool it.
in a pan add oil and rest of the ingredients. roast it well.
Cool all those things and then grind it smoothly in mixie with enough water.
Don't add too much of water.
It is very tasty with dosa ,chapathi and curd rice.
We may use it until 1 week if we refrigerate it.

CHUTNEY RECIPES

COCONUT  AND ONION CHUTNEY

Ingredients:

Coconut shredded    -   1 small cup
Small onions             -    5 or  6
Red chillies               -    3
Mustard seed            -    1 spoon
Split urad dal              -    1/2 spoon
Curry leaves               -     7 or 8
Salt                            -      for taste
Oil                              -   2 spoons

Procedure:

Peal off the small onions and add it to coconut shredded.

Add red chilly and salt with it.
Finely blend it in mixie.
In a small pan heat oil and add the mustered seeds let it splutter. Add urad dal and curry leaves.
Toss everything together and pour it over the chutney.

PEERKANGAI/RIDGE GAURD CHUTNEY

Ingredients:

Onion               -     1

Tomato             -     1

Red chilly          -     3

Peerkangai /

Ridge gourd      -     1

Salt                   -     taste

Tamarind          -      1 small piece.

Oil                    -      3 spoons

Procedure:

Peel off the ridge gourd and chop it into small squares.

In a pan add oil ,chopped onion,tomato,red chillies and ridge gourd.

After it cooked add this into mixie jar and grind it as a smooth paste with enough  water.

BRINJAL CHUTNEY

Ingredients:

Brinjal        -   4 small
Urad  dal   -    2 spoon
Red chilly   -   3
Tamarind    -   1 inch
Asafotida    -    1/4 spoon
Oil              -    3 spoons
Salt             -    taste

Procedure:

In a pan add oil and other ingredients and saute until brinjal softens and turn light brown.
Cool this into room temperature.
Grind it as a smooth paste.