KATTA CHUTNEY FOR DOSA

This is a thicker version of coconut chutney which accompanies dosa and idli.

INGREDIENTS

1. Grated coconut - 1/2 cup
2. Dry red chillis - 2 (1 Guntur chilli and 1 Kashmiri chilli)
3. Small onion -  2
4. Ginger - 1 small piece
5. Tamarind - 1 pinch
6. Salt
7. Coconut oil - 1 tea spoon
8. Mustard seeds - 1/4 tea spoon
9. Urad dal - 1/2 tea spoon

METHOD

1. Heat oil in a pan . Fry the chillis for 2-3 seconds. switch off stove.

2. Grind coconut , chillis . ginger and salt to a fine paste with minimum water. Add onions and grind for 10 more seconds.

3. Heat the pan (with oil) again. Splutter mustard seeds and fry the urad dal. Switch off heat and add the coconut paste. Mix well.

 

VENKAAYAM (ULLI) CHUTNEY

INGREDIENTS

1. Big onions (sawaala) - 5 nos medium size
2. Asafoetida - 1/4 tea spoon
3. Red chilly powder - 1 tea spoon
4. Salt - 1 tea spoon
5. Tamarind -1/2 tea spoon
6. Coconut oil 1 1/2 table spoon
7. Mustard seeds - 1/2 tea spoon


METHOD OF PREPARATION

Dice the onions. Heat 1/2 table spoon oil in a pan and add the onion. Add asafoetida, red chilly powder and salt and saute till the onion is transluscent. (this step can be replaced by cooking the onions with a little oil and 2-3 whole red chillies in a microwave oven for 3 minutes) Add the tamarind and mix. Allow to cool and grind well without adding any water.

Heat 1 table spoon oil in a pan. Splutter the mustard seeds. Add the onion paste and continue stirring till an almost dry chutney is obtained.

This chutney goes well with dosa, idli, oothappam etc. This can be stored for a few days in the fridge.