Coconut chutney

Ingredients:
Grated coconut 1
roasted chana dal 2 tbsp
tamarind marble sized
chopped green coriander leaves 1 tbsp
ginger 1 tbsp
Green chilli 3-4
salt to taste
for tempering
Urad dal 1 tsp
Mustard seeds 1 tsp
Curry leaves 1 strand

Method:
Grind the grated coconut, green chilli, ginger , coriander leaves, roasted chana dal, tamarind, salt to a paste with some water.
Take a teaspoon of oil and add mustard seeds to it and allow to splatter.
Add urad dal ,curry leaves and fry till light brown.
Add to the ground paste and serve with idlis or dosas.

Note: If roasted chana dal (potu kadalai) is not there, roast the normal chana dal and use it.
For garlic lovers, a pearl of garlic can be also used. It need not be fried and can be directly added with rest of the ingredients for grinding.

Paruppu podi

Ingredients:

Toor dal 1 cup
Moong dal 1 tbsp
Black pepper handful
red chilli 4-5
Oil
salt to taste

Method:
Take 1tsp of oil and roast the dals together till light brown in colour.
Roast the black pepper and red chilli.
Let it cool down.
In a mixer grind all the ingredients together with salt and grind to a powder.
Store in an airtight container.
For using, take steaming rice, add ghee and a teaspoon of this powder. Mix well. Goes well with papadams, curry s or vethal kuzambhu.

Chutney Powder

Ingredients:
Chana dal 1 cup
Urad dal 1 cup
Tamarind marble sized
Red Chilli 1 cup
Sesame seeds 2 tbsp
Jaggery a small piece
Oil
Salt to taste

Method:
Take 1 tsp oil. Add chana dal and roast it till light brown.
Similarly  roast the Urad dal and chilli separately.
At the end dry roast the sesame seeds and add to the dals.
Let it cool down.
In a mixer first grind the chilli, tamarind, salt.
Then add the dals, jaggery, sesame seeds  to it and grind coarsely.
Store in a airtight container.
For use, take a teaspoon of this chutney powder and mix it with sesame oil and serve it with steaming Idli s or Dosas.
Note: Donot use lot of oil for roasting the dals and chilli. Use of nonstick pan will reduce the consumption of oil and thus will increase the shelf-life of the powder.
For roasting the sesame no oil is required as the seeds contain oil.