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.

kovakkai chutney

Kovakkai chutney

Ingredients
Kovakkai - 10-12
channa dhal-little
Onion -1 (medium size)
Garlic cloves -5
Red chilli -3
Tamarind - a small piece or 1/4 tsp paste
Grated coconut - 2 tbsp
Coriander leaves - fistful (optional)
Oil - 2 tbsp
urad dhal-2tbsp
For the seasoning
Oil - 1 tsp
Mustard - 1 tsp

Preparation

Wash and cut kovakkai into thin strips or rounds.

Heat oil and fry the red chillies first. Remove it and keep it aside.

Now in the same pan fry chopped onions followed by garlic and kovakkai.

Cook till kovakkai becomes soft.

Add needed salt.

Once the kovakkai becomes tender, switch off the flame.

Add grated coconut, coriander leaves and saute in the heat of the pan itself.

Allow it to cool.

Grind it   along with red chillies and tamarind.

Heat a tsp of oil in a pan fry the urad dhal and grind it coarsely.urad dhal should not grind fully like paste.

Heat a tsp of oil, add mustard seeds, when it splutters, pour it over the chutney.

Serve it with hot rice