Vengaya chutney (onion chutney)

This Onion Chutney can also be used as a side dish for Idlis and Dosas.

Ingredients:

1. Urad dal 1 table spoon
2. Onions 2
3. red chillies 2
4. tamarind very little (if paste use 1/4 t spoon)
5. salt to taste (1/2 t spoon)
6. a small bit of jaggery (vellam) (optional)
   

Method:
fry the dal and red chillies together till the dal turns brown in a frying pan and keep aside.
Cut the onions into small pieces and fry till light brown.
grind the fried dal, fried onion, tamarind and salt into a paste. (chutney)
Onion chutney is ready

Variation:
Instead of Tamarind tomatoes can be added and made into a chutney. In the above recipe after the onions are fried and kept away, cut one tomato and fry in the frying pan for few minutes .
grind the onion, tomato, dal all fried separately and salt together and the chutney is ready.

Milgai Podi (Dosai Milagai podi)

Ingredients:

1. Urad dal 1 cup
2. Channa dal 2 table spoons (optional)
3. red dried chilli 10 or 12
4. white sesame seeds (vella ellu) 2 table spoons
5. little mustard seeds
6. little oil for frying
7. hing or asafotida powder or the katti perungayam
8. salt 2 t spoons

Method
Take a Frying pan and add a t spoon of oil. put the mustard seeds and red chillies and the asafotida. When chillies turn a little brown remove from frying pan.
Now put the dals and fry till urad dal turns brown. remove from pan and put the sesame seeds in the pan and fry till brown.
switch off the stove and put the salt in the hot pan. mix well
Now grind all the ingredients in the mixer and the 'podi' is ready.
Note: If sesame seeds are not available podi can be done with just urad dal, and red chillies but the sesame seeds give the podi the needed added taste.

Thengai Chutney (Coconut Chutney)

Ingredients :

1. Freshly grated coconut One cup
2. Green Chillies One
3. Chutney dal (pottu kadalai) puffed channa dhal 1 table spoon
4. Ginger one small bit (optional)
5. tamarind very little
6. salt to taste

one spoon oil mustard seeds and urad dal for garnishing

Grind the ingredients from one to 6 in a mixi and garnish with mustard seeds and urad dal.
For additional taste you can add 3 or 4 cashewnuts while grinding the chutney.

If chutney dal is not available, little channa dal can be fried in oil till brown and used.
Chutney can be made even without any of these dals.
If you are not very particular about the chutney being white a handful of coriander leaves can be added while grinding the chutney. The chutney will turn green but the taste will be better.