Poondu chutney(garlic chutney)

INGREDIENTS:

Garlic - 10 cloves
Red Chillies - 4
Tamarind - little
Salt - to taste

To temper:

Gingelly Oil - 1tbsp
Mustard seeds - half tsp
Curry leaves - 1 small sprig
urad dhal - 1 tsp

Method:
Grind together garlic,red chillies and tamarind together to a fine paste mixture in a blender.
Set aside. 

Heat 1 tsp oil in a kadai/pan.

Then add the mustard seeds,urad dhal atlast curry leaves.

Allow it to splutter.

Then mix with the grind chutney.

Serve hot with crispy dosas .

Poondu chutney goes well with hot and soft idli also.

Ennai Kathirikkai Kozhambu

Ingredients:
            1.10 nos – Brinjal /  Kathirikkai
            2.1 no – Tamarind ( lemon size else according to ur taste)
            3.1/4 tsp – Turmeric powder
Seasonings:
          1. 2tbsp – Sesame oil
          3. kaaka vadagam.
          4. 2 pinches – Asafoetida
          5. 4 or 5 nos – Curry leaves
          6.redchilli powder 1 tsp
          7.coriander powder 2 tsp
 For grinding:
           1. 2 tbsp - Coconut grated
           2. 1 tbsp – Bengal gram(kadala paruppu)     
           3. 1 tbsp – urad dhal / Ulunthu
           4. 4 or 5 nos – Dried red chillies (according to ur spicy)
 Method:
1.Heat oil in a pan, fry red chilli,coconut,kadala paruppu,
   urad  dhal 
2. grind it to a coarse powder. Set aside.

Note:
Soak tamarind in warm water and squeeze out the pulp. Set aside.

3.Wash brinjals and remove their stems.

4.The inner portion of kathirikai tend to turn brown soon.

 5.To avoid that soak the pieces in water until we use 
    them to  cook. 
 6.Cut it as shown in the picture.Do not remove 
    the crown slit     
    into four (upto half of the brinjal), 

7.Now stuff the brinjals with grinded powder that we prepared.

8.Keep it aside.

9.Heat oil in a pan, add kaaka vadagam allowed 
   to splutter.

10.Then add onions.saute it few minutes then 
     add tomatoes.Saute it for few minutes till it become mushy.

11.Then add the stuffed brinjals one by one,Cook over  
     low flame stirring it  now and then.

 12.Then add red chilli powder one tsp to it.then coriander 
       powder 2 tsp and turmeric powder stir it well

13.When brinjals are half cooked, add tamarind extract, 
      the remaining grinded  powder if any and salt if  needed .

14.Cook till the gravy thickens slightly till oil floats on the top. 

15.Ennai kathirikkai Kozhambu is ready.
  

Ennai kathirikai kozhambu goes well with hot hot rice and pappad with egg burji.

Kaaka vadagam:

kaakaa Vadagam are used for seasoning in the Indian curries, kozhambu, gravies, poriyal, kuttu &
chutneys, which gives special aroma & flavour for the dishes. 

Ingredients :
small onion 1  kg
Cumin seeds 1/2 cup
Mustard seeds 1/2 cup
Toor dal 1/2 cup
Salt 1/2 cup
Splitted urad dhal 1 cup
Turmeric powder 1 tsp
fenugreek seeds 1cup
Curry leaves 1/4 cup
Oil for making the balls

Method:
1.Finely chop the onions.
2.Mix all the ingredients together & dry them in the
   sunlight for 2 days.
3.On the third day, grease your palm with oil then it
  make a lemon size balls from it. Dry the balls in the
  sunlight for 10 to 15 subsequent days till it becomes
  very hard .