Coconut Chutney

Ingredients Gathering

0.5 cup of coconut pieces (thin pieces - 2mm x 1cm x 2cm)
2 Red chillis - dried, long, roasted - mandatory
0.5 cm3 Ginger
1 clove of Garlic
1 handful Porri kadalai (roasted channa dal)
Coriander and curry leaves (2-3 pieces)
0.5 teaspoon Salt

Implementation

Put all of the above in a small mixie

Grind into dry powder (10-20 seconds max speed)

Pour water (2-3 spoons) and grind again - 30 seconds to 1 min

Deployment

Pour the chutney into a serving bowl and add 1 spoon of ready mix talidham

Tomato Chutney

Ingredients Gathering

4 Tomatos
1 cm3 Ginger
3 Red Chilli (long, dried)
0.5 Big Onion
5 Garlic Cloves
2 spoons of Kadalai Paruppu (Chana Dal - unroasted)
2 spoons of Ulumdam Paruppu (Urad Dal - black gram (but looks white))
0.5 spoon of Jeeragham (Jeera - Cumin Seeds)
Handful of Coriander Leaves + Curry Leaves
Salt
Vegetable Oil
Ready Mix Thalidum (to be detailed in another blog)

Implementation

Cutting

Cut Garlic cloves into small pieces - 4 or 6 per clove
Cut Onion lengthwise (do not dice) - 10+ per half onion
Cut tomato into small pieces - 4 big pieces and then cut each piece into 4 widthwise

Integration

Heat a Kadai and add 2 spoons of vegetable oil
Put 2 spoons of kadali paruppu and 2 spoons of ulumdam paruppu and saute it
Add the 3 red chillis in and continue sauteing
Add 0.5 spoon of Jeera in
Add all the cut onions
Add the tomatos
Add 1 spoon of salt (teaspoon)
Close the kadai with a lid and boil for 5 minutes
Add coriander and curry leaves
Smash the tomatoes and onions into a paste to allow the spices to infuse
Allow the mixture to cool a bit before blending

Grinding

Fill half a mixie jar with the mixture and blend for 10-20 seconds
Transfer the paste into a bowl
Iterate for remaining mixture

Deployment

Transfer the paste from bowl back to Kadai
Pour 0.5 glass of water into the mixie jar and empty it into the kadai
Add 0.5 spoon of ready-mix thalidam
Bring to boil - 1-2 mins

Release

Pour the chutney into a serving bowl