kothamalli thokku

Ingreidents:

1. Coriander leaves-2bunch
2. Red chili -20nos
3. Black gram-200gm
4. Salt-Required quantity
5. Take lemon size of tamarind


Method:

Wash the coriander thoroughly.
Heat the heavy bottmed pan with oil add chilies in that, roasts the red chilies for while and keep it aside.
Then add black gram and tamarind in the pan and roast it for 10 minutes, till it`s turn to brown colour.
Then nicely grind the Coriander into coarse level,.
Then grind red chilies, black gram and salt into coarse.
Finally grind everything once again.
Serve it with dosa, idly, curd rice or mix it with hot rice

Kollu Chutney

Ingredients:

Kollu (soaked overnight) - 1 cup
Grated coconut - 2 tbsp
Salt 
Oil - 1 tsp
Mustard - 1/2 tsp
Black gram dal - 1/2 tsp
Few curry leaves
Asafoetida - a pinch
Red chillies - 2
Tamarind soaked in water - A small piece

Method:

Grind the horsegram, coconut, salt, red chillies and tamarind to a coarse paste. 
Add some water to get chutney consistency.
Heat oil; add mustard, black gram dal. 
When it splutters, add the asafoetida and curry leaves and pour it over the chutney.

Coconut chutney

Ingredients:

1 cup coconut, grated

2 small green chillies, chopped

1 teaspoon ginger, grated

Salt to taste

For the tempering:

1/2 teaspoon mustard seeds

1 tablespoon split gram

2 to 3 curry leaves

2 teaspoon oil

Method:

1. Put the coconut, green chillies, ginger, and salt in a blender with a little water and grind to make a fine paste. Keep aside.

2. Prepare the tempering by heating the oil and adding the mustard seeds, split gram and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney add salt and mix well.

Coconut ginger chutney

Ingredients

Grated coconut -1/4 cup
Ginger -1 inch (chopped)
Red chilly -5
Onion -1(big size)
Salt
Mustard
Asafoetida powder- a pinch
Coriander leaves
Curry leaves

Method

Grind together grated coconut, chopped ginger, red chilies, and salt.
Heat oil in a pan. Add mustard seeds,chopped onion,asafoetida powder, when they fume add coriander leaves, curry leaves.
Then add the chutney paste, and stir, remove from Stove.
Serve with idly or snacks

Garlic Powder

        Ingredients:

·         Garlic - 4pods

·         Dry Chillies -20nos

·         Salt required quantity

         Method:

·         Roast red chillies in 2 tsp oil( Heat in medium flame)

·         Grind that chilies and salt in mixer

·         Then add garlic in that mixed chillies, once again grind that content.

·         Garlic powder ready