Red Chutney.

We have many options for side dishes to go with Idly/ Dosa, especially the chutneys.
Red chutney is very tasty and goes well with Idly. I use it to spread inside the masala dosa too.

This is my version of the chutney, do try.

Ingredients:

Red onion: 1 medium size.
Tomatoes:  2 medium size.
Dry red chili: 6-8 numbers.(use as per taste)
Kashmiri Red chili: 4-5 numbers.
Chana Dhal: 1 tablespoon.
Urd dhal: 1 teaspoon.
Oil: 2-3 tablespoons.
Turmeric powder: 1 teaspoon.
Tamarind pulp-1/4 teaspoon.
Mustards seeds: 1 teaspoon.
Curry leaves: Few.
Salt.

Method:
Start by Chopping onion into thin slices and tomatoes into small cubes.
In a heavy pan heat oil, and add chana dhal and urd dhal.
Fry them till they turn slightly golden. Then add onion slices and continue frying till they are translucent.
Add tomatoes and fry till they turn mushy. To this mixture add turmeric and tamarind pulp.
Fry for 1-2 minutes.
Let the mixture cool. Grind the mixture using little water and salt as per taste.
Finally give the tempering of mustard seeds and curry leaves in oil.
 Red chutney is ready to serve

Note:
I have not used garlic , you can use garlic too.
Adjust the chili as per taste.
Instead of red onion you can use shallots too.

Mangalore Cucumber Pickle!

Pickles are important condiments of Indian meals. There are a variety of pickles made throughout India and the world.

Making pickles seem to be a difficult task until I learned this recipe from a friend. I tried it, a simple method, with very few ingredients.

 Best of all, we can control the quality of ingredients in it; unlike the store bought pickles which may have preservatives in them. Try it and I am sure you will love it too.

Ingredients:

Mangalore Cucumber-3 small size ones.

Red chili powder-3 table spoon.

Ground black mustard seeds- 2-3 tablespoon.

Salt-As per taste (I used 2-3 table spoon). 

Groundnut/peanut oil- as required.

Method:

Start the process by washing the cucumbers and drying them completely.

Cut the tips of the cucumber, de-seed them and chop them into cubes, leave the skins on.

Add salt, then the chili powder.

Grind the mustard seeds into powder. Add the ground mustard seed powder, followed by oil.

Oil should cover the whole mixture and see them on the sides.

Leave them to marinate for a day or two, but you can start using them after a couple of hours, it gets better as it sits.

Eat with plain rice or with curd rice, it is delicious!

Note:

The quantity of ingredients vary according to taste.

Since it has no preservatives make it in small quantities and use it.