Spicy Chutney/ Kara Chutney

Ingredients

Big Onion - 2 nos medium size
Tomato - 3 nos medium size
Red Chili - 4 nos
Curry Leaves - 3 twig (30 to 40 leaves)

Tempering

Gingelly Oil - 2 ts
Mustard - 1/4 ts
Urad Dhal - 1/4 ts
Asfoetida/Hing - 2 pinch
Curry Leaves - 1 twig
Red Chili - 1 no

Method

1. Chop the onion & tomatoes.

2. In a medium heat place a nonstick pan add a ts of oil once heated add the chopped onion, red chili and curry leaves, sprinkle a pinch of salt and fry for 2mins once when the onions are soft and turns translucent.

3. Add tomatoes and fry for 2mins, switch off the gas and once it is cooled grind to a fine paste.

4. In the same pan add 2 ts of oil, add mustard once splutters add urad dhal,hing, curry leaves and red chili, carefully add the ground chutney and adjust seasoning, stir it for 2mins and switch off the gas.

Pulicha keerai Thovayal / Gongura Thovayal/ Sorrel Leaves Thovayal

Ingredients

Pulicha Keerai/Sorrel Leaves - 1 bunch
Red Chilli - 6 nos
Pepper - 1 ts
Cumin Seeds - 1/2 ts
Urad Dhal - 1/2 cup
Garlic - 10 pods
Coriander Seeds - 2 ts
Tamarind - small Gooseberry size
Gingelly Oil - 1/2 cup

Tempering

Mustard - 1/2 ts
Asfoetida/Hing - 1/2 ts


Method

1. Wash the Keerai and drain it.

2. In a pan put 1/2 ts of oil and lightly roast the Red chilli,urad dhal,coriander seeds,Pepper and cumin one by one without burning and keep aside. let it cool for sometime.

3. In the same pan add the keerai and fry for 3mins then add the tamaraind in it and season it with 2 ts of salt and fry for 1min and let it cool for sometime.

4. Check whether the spices/Keerai are cooled if so grind them coarsely and later add the keerai mixture and grind coarsely.

5. In a kadai pour 1/2 cup of gingelly oil and once it is hot add the tempering items mustard, once the mustard splutters add the hing powder and switch off the gas. Then add the keerai mixture and mix well.

6. Allow to cool then transfer in a airtight container and refrigerate.


This can be mixed with rice or can be taken as a pickle for curd rice, this has a very good source of iron and good for summer.