Bhendi chutney

Ingredients:
Bhendi - 250 gms
Jeera - 1 spoon
Garlic - 4-5
Green chillies - 3
Tomato - 1
Onion -1
Coriander leaves - 1 bunch
Mint leaves - 1 bunch
Salt
Oil

Seasoning:
Jeera - 1 spoon
Mustard seeds - 1 spoon
Urad dal - 1 spoon
Chana dal - 1 spoon
Curry leaves - 10-15

Cooking time: 20 mins

Procedure:
Take a pan and dry roast the jeera and keep aside.
In the same pan add 1 spoon oil. When oil is heated add onion, green chillies, garlic, bhendi, coriander leaves, salt and mint leaves.
When it is cooked remove from stove and allow it to cool.
Grind the jeera first and then add the bhendi mixture and grind it coarsely.
Heat the pan and prepare the seasoning by adding little oil.
Add the above seasoning to the bhendi paste.

Tomato menthi pachadi

Ingredients:
Tomato - 4
Methi leaves - 1 cup
Green chillies - 5-6
Chana dal - 1/4 cup
Urad dal - 1/4 cup
Coriander seeds - 1 spoon
Oil

Seasoning:
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 10
Dry red chilli - 3
Chana dal - 1 spoon
Urad dal - 1 spoon

Procedure:
Dry roast the chana dal, urad dal and coriander seeds. Cool them and grind it to fine powder.
In the same pan add 1 spoon oil and add green chillies, methi leaves and tomatoes into it.
Cook until the tomatoes are soft. Once done remove from heat and allow it to cool. Grind it to fine paste.
Now heat another pan and 2 spoons oil in it.
Once oil is heated add all the ingredients given in seasoning.
When the dals turn light brown add both the mixtures and salt. Mix properly and remove from heat.
Serve with hot rice or dosa or idli.

Vada, bendi sambar and coconut chutney

This long weekend we thought to have vada for breakfast. But morning we noticed that oil was not enough for deep frying so had this for dinner after bringing oil from market. I never used to get the vada in ring style but later after practice I started getting the ring style vada :) We had this vada with the combination of bendi sambar and coconut chutney.

Vada
Ingredients:
Urad dal - 1.5 glass
Onion - 1
Green chillies - 3
Coriander leaves - 1 cup
Curry leaves - 15
Salt
Oil for deep frying

Procedure:
Soak the urad dal for 3-4 hrs and grind it to fine paste. Don't add too much of water while grinding.
Add the chopped onions, green chillies, curry leaves and coriander leaves and salt to the batter.
Now heat a pan and add oil in it for deep frying.
Wet your hands and take a lemon size batter in your hand. Gently flatten the batter.
Make a whole in center and slowly drop into the oil.
Fry until the vada turns golden brown and remove from oil once done.
Proceed the same for remaining batter.

Bendi sambar
Ingredients:
Bendi - 15
Tur dal - 1 glass
Tamarind pulp - 3 spoons
Tomato - 1
Onion -1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Turmeric - 1/2 spoon
Dry red chilli - 3
Red chilli powder - 1 spoon
Sambar powder - 2 spoons
Garlic cloves -3
Curry leaves - 15
Coriander leaves - for garnishing
Water
Salt
Oil

Procedure:
Pressure cook the tur dal and keep aside.
Heat a vessel and oil in it. Once oil is heated add the cumin seeds, mustard seeds, dry red chilli, curry leaves and garlic cloves.
Now add onions, turmeric, bendi and cook until onion turns light brown.
Add tomato, chilli powder, sambar powder, salt and tamarind pulp. Boil the mixture for 4-5 mins.
Now add the cooked tur dal and add water as you require.
Boil for another 5-6 mins and remove from heat.

Coconut chutney
Ingredients:
Fresh coconut - 1 cup
Roasted chana - 1/2 cup
Green chilli - 3
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Dry red chilli - 3
Curry leaves - 10
Salt
Oil

Procedure:
Dry roast the green chillies and roasted chana dal. Grind it to a fine paste along with coconut, salt and keep aside.
Heat the pan and add oil in it. Add the cumin seeds, mustard seeds, dry red chillies, curry leaves and chana dal.
When chana dal turns light brown remove from heat and mix the seasoning to the ground paste.

Groundnut chutney

Ingredients:

Groundnuts – 1 cup

Tamarind pulp – 1 spoon

Green chillies – 2

Salt

Seasoning:

Chana dal – 1 spoon

Urad dal – 1 spoon

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Curry leaves – 15

Dry red chillies - 3

Oil – 1 spoon

Procedure:

Dry roast the peanuts and remove the skin after they are cooled.

Grind the peanuts, green chillies and tamarind pulp to a paste by adding salt according to taste.

Heat a pan and add the oil.

Add cumin seeds and mustard seeds. Once they start popping add chana dal and urad dal.

When they start to turn light brown add dry red chilli and curry leaves.

Add the seasoning to the paste.

Tomato Chutney with peanut

Ingredients:

Tomatoes – 4

Peanut – ½ cup

Green chillies – 4

Coriander leaves – ½ cup

Mint leaves – ½ cup

Tamarind pulp – 1 spoon

Salt

Seasoning:

Chana dal – 1 spoon

Urad dal – 1 spoon

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Curry leaves – 15

Dry red chillies - 3

Oil – 1 spoon

Procedure:

Dry roast the peanuts and remove the skin after they are cooled. Grind them to a powder.

Heat a pan and add tomatoes, green chillies, coriander leaves, mint leaves and tamarind pulp.

Cook until tomatoes are cooked and remove from heat once they are done.

Allow the mixture to get cooled.

Grind the mixture to a paste by adding salt according to taste.

Heat another pan and add the oil.

Add cumin seeds and mustard seeds. Once they start popping add chana dal and urad dal.

When they start to turn light brown add dry red chilli and curry leaves.

Mix the tomato and groundnut paste together and add the seasoning to the paste.

Tomato Chutney with coconut

Ingredients:

Tomatoes – 4

Fresh coconut – ½ cup

Green chillies – 4

Coriander leaves – ½ cup

Tamarind pulp – 1 spoon

Salt

Seasoning:

Chana dal – 1 spoon

Urad dal – 1 spoon

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Curry leaves – 15

Dry red chillies - 3

Oil – 1 spoon

Procedure:

Heat a pan and add tomatoes, green chillies, coriander leaves and tamarind pulp.

Cook until tomatoes are cooked and remove from heat once they are done.

Allow the mixture to get cooled.

Grind the mixture to a paste by adding salt according to taste.

Heat another pan and add the oil.

Add cumin seeds and mustard seeds. Once they start popping add chana dal and urad dal.

When they start to turn light brown add dry red chilli and curry leaves.

Now add the seasoning to the paste.