Kothamalli Thokku (Coriander leaves chutney)

Ingredients:

Kothamalli (Coriander leaves) - 2 bunches

Green chilli

Tamarind

Jaggery (optional)

Salt

Asafetida powder

Mustard seeds

Sesame oil

Method:

Take sesame oil and roast chopped green chilies. Saute till lightly cooked. Now add chopped kothamalli. Saute till lightly cooked, add tamarind and salt. Let the mix cool. Grind it in a blender/mixer to a smooth paste. Add jaggery if you like the sweet and spicy taste. Take some oil in a pan, add mustard seeds, asafetida powder. Add the ground paste and saute till the oil releases. 

Relish it with rice or roti.

Mirchi (Green chilli) Thecha

Mine is little brown in color as I used black til instead of white, but I prefer white.

Ingredients:

Green chilli

Peanuts (Ground nut)

White Til (sesame seeds)

Dry coconut

Oil

Mustard seeds

Salt

Method:

Take oil in a pan. Add chopped green chilli, saute it till slightly brown. Add peanuts, dry coconut and roast till brown, add sesame seeds and salt. Let the mix cool down. Grind it coarsely in the mixer/blender.

Goes well with roti.

Dhodka Thogayal (Chutney)

From my sister-in-law (Bhabhi)

Ingredients:

Dhodka

Urad dal - 3 tbsp

Chana dal - 2 tsbp

Tamarind pulp

Jaggery

Curry leaves

Ginger 1 inch

Dry red chilli

Salt

Oil

For tempering:

Mustard seeds

Asafetida powder

Method:

Wash and peel dhodka and cut into small cubes. Don't throw away the peel you can make the chutney with it. Recipe is in the blog. Take oil in a pan and add urad dal, chana dal and roast till brown. Now add curry leaves and red chilli and ginger. Set it aside to cool. In the same pan add some oil and saute the dhodka pieces until soft. Cover it if required.  Add some salt. Let it cool down. Now powder the dal first in the blender and cooked dhodka pieces and grind again. You can add little water if you want to adjust the consistency. If you like sweet taste, add jaggery. Season with mustard seeds and asafetida.

This goes well as side dish with rice/roti.