🥥 Coconut Chutney

Ingredients:

• Fresh grated coconut – 1 cup

• Roasted chana dal – 2 tbsp

• Green chilies – 2

• Ginger – 1/2 inch

• Salt – to taste

• Water – as needed

Tempering:

• Mustard seeds – 1/2 tsp

• Curry leaves – a few

• Urad dal – 1 tsp

• Oil – 1 tsp

Method:

1. Grind coconut, chana dal, green chilies, ginger, and salt with a little water to a smooth paste.
2. Heat oil, add mustard seeds, urad dal, and curry leaves.
3. Once it splutters, pour it over the chutney. Mix well and serve.

🍅 Tomato Chutney

Ingredients:

• Ripe tomatoes – 2 large (chopped)

• Onion – 1 small

• Red chilies – 2–3

• Garlic – 2 cloves

• Oil – 1 tbsp

• Salt – to taste

Tempering (optional):

• Mustard seeds – 1/2 tsp

• Curry leaves – few

Method:

1. Sauté onion, garlic, and red chilies in oil until soft.
2. Add chopped tomatoes and cook till mushy.
3. Cool and grind to a smooth paste with salt.
4. (Optional) Temper with mustard seeds and curry leaves in oil.

🍲 Sambar 

Ingredients:

• Toor dal – 1/2 cup

• Tamarind – small lemon-sized ball

• Sambar powder – 1 tbsp

• Mixed vegetables – 1 cup (carrot, drumstick, etc.)

• Mustard seeds, curry leaves – for tempering

• Asafoetida – a pinch

• Oil – 1 tbsp

• Salt – to taste

Method:

1. Cook dal with turmeric until soft. Mash it well.
2. Soak tamarind in warm water and extract juice.
3. Boil veggies in tamarind water with sambar powder.
4. Add dal, salt, and adjust consistency.
5. Temper mustard seeds and curry leaves in oil. Add to sambar.

🥜  Peanut Chutney

Ingredients:

• Roasted peanuts – 1/2 cup

• Garlic – 1 clove

• Green chili – 1

• Tamarind – small piece

• Salt & water – to taste

Tempering:

• Mustard, urad dal, curry leaves, dry red chili – in oil

Method:

1. Grind all ingredients with water.
2. Temper and mix into chutney.

🌶️ Idli Podi (Gunpowder)

Ingredients:

• Urad dal – 1/2 cup

• Chana dal – 1/4 cup

• Sesame seeds – 2 tbsp

• Dried red chilies – 6–8

• Asafoetida – 1/4 tsp

• Salt – to taste

• Oil – 1 tsp (optional, for roasting)

Method:

1. Dry roast each ingredient separately until golden and aromatic.
2. Let them cool and grind together with salt and asafoetida into a coarse powder.
3. Store in an airtight jar. Serve with sesame oil or ghee.