Spinach-Tur Dal Thove

Ingredients:

3/4 cup tur dal (thogari bele)

2 cups tightly packed spinach leaves

1 big onion finely chopped

1 small tomato finely chopped

5-6 green chillis slit length wise

1/4 tsp turmeric pwd

2 tbsp of Lemon Juice


For tempering/Oggarne/tadka:

1 tbsp oil

1/2 tsp mustard seeds

2 dried red chillis (tear into pieces)

2-3 garlic flakes crushed

5-6 curry leaves

• Heat the oil in a pan, add mustard seeds let them pop then add chopped spinach, saute it for 4 to 5 mts.
• Pressure cook sauted spinach and tur dal in a cooker for 3 whistles.
• Heat oil in a pan, add mustard seeds, let them pop, add the garlic, red chillis, curry leaves, chopped onions and sauté till onions turn slightly pink then add chopped tomato, saute for 2 to 3 mts.
• Add the cooked turdal and spinach mix to the onion tomato mixture, add salt and lemon juice cook for 4-5 mts.
• Serve with white rice or hot rotis

Saagu

Ingredients

2-3 cups cubed mixed vegetables (carrots, beans, peas, potatoes)

Salt to taste

Coriander leaves for garnish

For the Masala

1/2 cup grated coconut

3-4 green chillies

1 Small Onion cut into small pieces

4 to 5 Garlic flakes

1 1/2 tbsp roasted Channa dal

1/2 tbsp of Coriander seeds

• Add one cup of water and pressure cook the vegetables till half cooked. While its pressure cooking, prepare the Masala.
• Once it is half cooked, add the ground Masala paste and combine and let it cook for 2 mts. Add a cup of water cook further for another 4-5 mts or it forms a thick gravy consistency. Garnish with fresh coriander leaves.
• Serve hot with dosas, rotis or pooris.

Raw Tomato Curry
(Tomato kayi gojju)

Ingredients:
3 Medium sized green raw tomatoes ( cut each tomato into 8 to 10 pieces)
6 dry red chillis
1/12 tbs of oil
1/2 tbs jaggery
1 tbsp of urad dal
1 tbsp of Channa dal
4 tbsp grated fresh coconut
8-10 fresh curry leaves
salt to taste

• Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
• Grind dry red chillis, grated coconut, fried channa dal, blackgram dal to a coarse paste adding water.
• Heat oil in a pan. Add mustard seeds and let them pop, curry leaves and add chopped tomatoes and fry till tomatoes become mushy.
• Now add the paste into the pan mixed with fried raw tomatoes and add 1 cup of water, jaggery and salt to taste.
• Mix well and boil it for few mts serve with hot steamed rice or rotis with ghee or coconut oil.

Aloo Sagoo

Ingredients:

4 potatoes boiled,peeled and mashed
3 medium onions sliced finely
1 Tomato sliced finely
3 green chillis slit length wise
5 garlic flakes chopped
10 curry leaves
1tbsp of grated ginger
salt to taste
oil

• Heat 1 tbsp oil in a in a cooking pan, mustard seeds and let them splutter.
• Add the ginger garlic paste and curry leaves and fry for 20 seconds.
• Now add Onin and fry for few mts till it turns golden brown color then add sliced tomatoes and fry for 2mts.
• Now add masshed pototates and 1 cup of water, salt and lemon juice, cook till you get desired gravy.
• Server hot with Chapathi or Poori.

Coriander (Kothamiri) Chutney

Ingredients:
2 cups packed fresh Coriander leaves
3/4 cup grated fresh coconut
3-4 green chillis
Salt to taste
1 tbsp tamarind

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

• Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
• Grind the fried green chilies, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
• Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
• Serve with hot idlis and dosas.

Ginger Chutney

Ingredients:
2 to 3 ginger pieces
3/4 cup grated fresh coconut
3-4 green chillis
Salt to taste
1 tbsp tamarind paste

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

• Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds,
  
• Grind the fried green chilies, grated coconut,ginger pices, tamarind along with salt, to a coarse paste adding a few tbsps of water.
• Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
• Serve with hot idlis, dosas.
  

Mint Chutney( ಪುದಿನ ಚಟ್ನಿ )

Mint chutney is the preferred chutney with dosa, however usually we don't get this combo in  restaurants . Mint can also be used dry or fresh, but fresh mint is always preferred.  It goes well with Rice, Dosas, Akki Rotti, Idlis and Chapathis.  If you are planning to have this with rice make sure to add more chillies than mentioned below to compensate for the sweetness of rice and add ghee for flavor.

Ingredients:

2 cups packed fresh Mint leaves

3/4 cup grated fresh coconut

3-4 green chillis

Salt to taste

1 tbsp tamarind paste

1 tsp split gram dal

1 tsp urad dal

For the tempering:

1/2 tsp oil

1/2 mustard seeds

1/2 tsp split gram dal

5-6 curry leaves

pinch of asafoetida (optional)

• Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color. 
• 
  Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds, add mint leaves and 5 mts on medium heat. Remove and keep aside.
• 
  Grind the fried green chilies, grated coconut,Mint leaves, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
• 
  Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste. 

Raw Tomato Chutney

Ingredients:
3 Medium sized green raw tomatoes ( cut each tomatoe into 8 to 10 pieces)
6 dry red chillis
1/12 tbs of oil
1/2 tbs jaggery
1 tbsp of urad dal
1 tbsp of Channa dal
4 tbsp grated fresh coconut
salt to taste

For the tempering:
1/2 tsp split black gram (Uddina Bele)
1/2 tsp chana dal (kadale bele)
1 dry red chilli, de-seed and tear (optional)
1/2 tsp oil8-10 fresh curry leaves
pinch of hing/asafoetida (optional)

• Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
• Heat oil in a pan. Add mustard seeds and let them pop, add chopped tomatoes and fry till tomatoes become mushy.
• Grind dry red chillis, grated coconut, fried channa dal, blackgram dal, fried raw tomatoes, jaggery, salt and add little bit water.
• Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
• Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Raw Onion Chutney

Ingredients:
1 Medium sized green raw Onin (cut onion 8 to 10 pieces)
6 dry red chillis
1/12 tbs of oil
1 tbsp of urad dal
1 tbsp of Channa dal
4 tbsp grated fresh coconut
1 tbsp tamarind paste
Salt to taste

For the tempering:
1/2 tsp split black gram (Uddina Bele)
1/2 tsp chana dal (kadale bele)
1 dry red chili, de-seed and tear (optional)
1/2 tsp oil8-10
Fresh curry leaves
pinch of hing/asafoetida (optional)

• Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
• Grind dry red chillis,tamarind paste, grated coconut, fried channa dal, blackgram dal, raw onion, salt and add little bit water.
• Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
• Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Ridge Guard Chutney

Ingredients:

1/2 medium sized Ridge Guard (cut into 2 equal half’s, take only half portion cut into small pieces)
3/4 cup grated fresh coconut
3-4 green chillis
Salt to taste
1 tbsp tamarind paste
1 tsp split gram dal
1 tsp urad dal

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

• Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color.
• Heat half a tbsp of oil in a non-stick pan, add the slit green chilies and saute for a few seconds, add Ridge Gouard pieces and saute for 5 mts on medium heat. Remove and keep aside.
• Grind the fried green chillies, grated coconut,Ridge Gourd pieces, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
• Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
• Immediately add this seasoning to the ground paste. Serve with hot idlis,dosas, chapatis and rice with ghee.

Raw Mango Chutney (Mavinakayi Chutney)

Ingredients:
1/2 medium sized Raw Mango (cut into 2 equal half’s, take only half portion cut into small pieces)
1 cup of grated fresh coconut
6-7 Green chilies
Salt to taste
1/4 of fenugreek (Methi seeds)

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

• Heat half a tbsp of oil in a non-stick pan, add the slit green chillis and saute for a few seconds and keep aside.
• Fry Methi seeds in half tbsp of oil for few minutes till it turn golden brown.
• Grind the fried green chilies, Mango pieces, Methi seeds, grated coconut along with salt, to a coarse paste adding a few tbsps of water.
• Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
• Immediately add this seasoning to the ground paste. Serve with hot idlis, dosas, chapatis and rice with ghee.