Topic started by R.C (@ adsl-69-208-36-228.dsl.sfldmi.ameritech.net) on Tue Oct 5 20:04:36 EDT 2004.
All times in EST +10:30 for IST.

Hi All,Can anybody post a recipe for some excellent Thengai Chutney, like it is served in some vegetarian restaurants in Tamilnadu? I've tried a few recipes but none of them come close to what you get back home.

Thanks in advance.

Responses:

• From: Pearl Subramanian (@ 195.94.1.203) on: Thu Oct 7 04:57:22 EDT 2004
  
  Coconut Chutney
  
  Ľ cup freshly Scraped Coconut or you could use Desiccated Coconut
  4 Tbspns of broiled Channa Dhal.
  6 Green Chillies
  Marble size ball of Tamarind
  Salt to taste
  
  For Seasoning:
  
  2 tspns of Oil (Yellu Oil is nice)
  1 tspn of Mustard Seeds
  1 tspns Urud Dhal
  2 Dried Red Chillies (de seeded & broken into pcs)
  A Sprig of Curry Leaves
  ˝ tspn of Paal Perugayam
  
  Grind to a fine paste the coconut, fried Dhal, green chillies, tamarind & Salt with sufficient of water. Remove & keep in a bowl.
  
  
  
• From: Pearl Subramanian (@ 195.94.1.203) on: Thu Oct 7 04:58:18 EDT 2004
  
  Coconut Chutney contd......
  
  Heat oil in a Kadai (Wok), when hot add all the seasoning Ingredients, when the dhal is becoming brown & the Mustard Seeds crackle, remove from heat & pour over the chutney. Mix well & serve with Dosa’s, Iddly’s, Adai’s, Bajji’s, Vada’s, Bonda’s etc.,
  
  For a Variation you could use 4-5 Red Dry Chillies instead of green chillies & make the Chutney also.
  
  Instead of Fried channa dhal you could use the same quantity of Pottu Kadala & grind the chutney.
  
  Or you could omit both the dhal & pottu kadala & grind the chutney just with the coconut chillies salt & tamarind. If you don’t want to use tamarind you could use lime juice.
  
  
• From: Shoba (@ fmoon.singnet.com.sg) on: Thu Oct 7 05:43:46 EDT 2004
  
  R.C.,
  
  Pearl Subramanian's recipe is a really good one. You could use that as the master recipe and play around with ingredients like adding a bit of Mint leaves, or Coriander leaves, or sauteed Tomatoes or even sauteed Saambaar onions. I add fresh ginger to the coconut chutney I make,and also grind asfoetida along with the other ingredients.
  
  Also, keep an eye on the quantity of water you add while grinding. Less is better, not to the point of over heating your grinder though :-)...
  
  Regards,
  Shoba
  
  
• From: shobana (@ 213.42.2.27) on: Thu Oct 7 09:04:09 EDT 2004
  
  HI R.C.
  If you want a chutney like we get in restaurants, here is the one. This is not exactly coconut chutney but it tastes great.
  
  Coconut -1 cup. Fried gram (pottu kadalai) 2 cups. 1 big onion. green or red chillies, salt accdg. to yr taste. a pinch of asafoetida. 2tbsp yoghurt.
  
  except curd grind everything in a mixer by adding little water. In the last add yoghurt and run the mixer for 30 seconds. Take the chutney out and season with mustard and curry leaves.
  
  As shoba said you can add coriander or mint accdg to yr taste.
  
  S.N.
  
  
• From: R.C (@ adsl-69-209-152-209.dsl.sfldmi.ameritech.net) on: Thu Oct 7 16:06:25 EDT 2004
  
  Thank you for your responses. I'll try those out and post my feedback. Have a good one.
  
  

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