Mint tomato/Thakali pudhina Chutney

I think this has to be the worst timing to make this post when tomatoes are priced at almost Rs.60 per kg.But I still love it anytime to go with idlis or dosas.This is has been lying around in my drafts for ages now, being a south indian household we make chutneys most often almost daily and why not try a different one whenever time permits.

Medhu Vada

One really popular south indian breakfast item-Uzhundhu vadai or medhu vadai.I have tried a few times before, but this time it was perfect with the hole and crunch and all :) The trick to make it perfect was my friend's tip.And it worked like magic :)

To make 15 small sized vadais, you would need

Urad dal(black beans/Ullutham paruppu) 1 teacup (washed and soaked for 6-8 hours)
Baby/sambar onions 10 nos chopped finely
Cumin seeds 1tsp
Pepper corns 1 tsp
Green chillies 1 chopped finely(or as per your spice level)
Curry leaves chopped finely
Salt to taste
Asoefida a pinch
Oil to deep fry

• Grind the soaked dal with no water at all( you can add water just a sprinkle or two of it).Use as less water as you can.The thicker the batter the higher the chances of getting the hole in between the vadas!
• Mix all the ingredients into the batter.

• Heat the oil to fry, and keep a dish filled with water (you need to wet your fingers),take a bit of the batter and make a hole in between with your thumb and slide it into the oil.Continue with all the batter.
• Fry the vadas until golden brown.

• Serve with spicy coconut chutney,sambar and caapi :)

Medhu Vada

One really popular south indian breakfast item-Uzhundhu vadai or medhu vadai.I have tried a few times before, but this time it was perfect with the hole and crunch and all :) The trick to make it perfect was my friend's tip.And it worked like magic :)

To make 15 small sized vadais, you would need

Urad dal(black beans/Ullutham paruppu) 1 teacup (washed and soaked for 6-8 hours)
Baby/sambar onions 10 nos chopped finely
Cumin seeds 1tsp
Pepper corns 1 tsp
Green chillies 1 chopped finely(or as per your spice level)
Curry leaves chopped finely
Salt to taste
Asoefida a pinch
Oil to deep fry

• Grind the soaked dal with no water at all( you can add water just a sprinkle or two of it).Use as less water as you can.The thicker the batter the higher the chances of getting the hole in between the vadas!
• Mix all the ingredients into the batter.

• Heat the oil to fry, and keep a dish filled with water (you need to wet your fingers),take a bit of the batter and make a hole in between with your thumb and slide it into the oil.Continue with all the batter.
• Fry the vadas until golden brown.

• Serve with spicy coconut chutney,sambar and caapi :)

Onion Chutney

This chutney is a good one for dosas and idlis alike.Especially if you're not in the mood of coconut scrapping.Scrapping coconuts is one tough job if you don't have the appropriate tools.Nowadays I prefer cutting the coconut flesh to scrapping(I find this easier than scrapping!) Its a little tough to cut the flesh when its fresh,so I break the coconut open and leave it for a few hours in the refrigerator and then when I cut it in little slices its not that bad.I freeze it and just before use microwave it to defrost it and use it in any curries or chutneys.


To make onion chutney you need


To make a paste of the following:
     Onion(red 1 medium /small baby ones 8-10)
     Tomato half chopped
     Tamarind water 1 tsp
     Coconut scrapped 1 tablespoon
     Salt to taste
     Cumin seeds 1tsp
     Dried Red chillies  2-3(depending on the heat you need)


To season
     Oil 1 tsp
     Mustard 1tsp
     Curry leaves few

• Grind all the ingredients in a mixer to a smooth paste first without water.
• Then add a little water or tamarind water according to your taste(I usually add about a tablespoon or more,we like the tangy taste)
• Heat some oil in a pan and splutter the mustard seeds and curry leaves, now add the coconut-onion paste.Allow to boil so that the raw onion smell goes away.
• Onion chutney is now ready to be served with hot dosas or idlis.

Onion Chutney

This chutney is a good one for dosas and idlis alike.Especially if you're not in the mood of coconut scrapping.Scrapping coconuts is one tough job if you don't have the appropriate tools.Nowadays I prefer cutting the coconut flesh to scrapping(I find this easier than scrapping!) Its a little tough to cut the flesh when its fresh,so I break the coconut open and leave it for a few hours in the refrigerator and then when I cut it in little slices its not that bad.I freeze it and just before use microwave it to defrost it and use it in any curries or chutneys.


To make onion chutney you need


To make a paste of the following:
     Onion(red 1 medium /small baby ones 8-10)
     Tomato half chopped
     Tamarind water 1 tsp
     Coconut scrapped 1 tablespoon
     Salt to taste
     Cumin seeds 1tsp
     Dried Red chillies  2-3(depending on the heat you need)


To season
     Oil 1 tsp
     Mustard 1tsp
     Curry leaves few

• Grind all the ingredients in a mixer to a smooth paste first without water.
• Then add a little water or tamarind water according to your taste(I usually add about a tablespoon or more,we like the tangy taste)
• Heat some oil in a pan and splutter the mustard seeds and curry leaves, now add the coconut-onion paste.Allow to boil so that the raw onion smell goes away.
• Onion chutney is now ready to be served with hot dosas or idlis.