Tomato Chutney for idly

   Ingredients:

    Tomato   3
    Garlic  4-5 
    Green Chilli 3-4
    Salt  As needed
    Oil    2 tsp 
    Mustard seeds 1/4 tsp
   Jeera Seeds
   Urad Dal
   Chana Dal
   Curry leaves   Few(Optional)
   Corriander leaves

Method:

1. In a pan add oil and add mustard seeds. jeera seeds ,green chilli, urad dal, chana dal and garlic pods. Saute them in a low flame till the garlic becomes roasted.
2. Take it out and keep aside.
3. Cut the tomatoes roughly. In the same pan add tomatoes and coriander and saute them till mushy. Be careful not to burn it.
4. When cool grind everything in a mixer into a fine paste.Add salt and mix well.
5. Serve this tomato chutney with hot idlis and dosas.

Gongura Pachadi /Red Sorrel Chutney

Ingredients:

Gingelly oil - 100 ml
fenu greek seeds - 3/4  tbsp
Coriander seeds - 1 tbsp
Urad dal - 1 tbsp (preferably black if not use white one)
Red chilly - 7 to 8
Green chilly - 1
Garlic - 4 to 5
Gongura leaves - 1 full bunch
salt - as required

For tampering:
Oil - 1 tsp
Mustard seeds - 1 tsp
Jeera seeds - 1 tsp
Curry leaves - to temper
Red chillies -3

Method:

1. Wash the leaves and remove the leaves from the stalk ! No need to chop it ! Heat the kadai and add the gingelly oil (reserve two tbsp of oil ), add the methi seeds,corainder seeds and red chilly and saute for a minute, then add the dal, green chilly garlic and saute till it turns red ! then take it from the pan and allow it to cool !
2. In the same kadai add the leaves , at one point it changes it colors, saute till the oil oozes (not much but little) ,  allow it cool , now coarsely grind the dal part and add little salt and grind the leaves completely !
3. Now heat the kadai and add the 2 tbsp of oil and add tampering ingredients and once fried transfer to the chutney and mix well ! i am not sure about the life because mine got over in a day ! heard it will be good for 3 to 4 days ! well go with HOT rice, Dosai and idly too !

Gulab Jamun

Ingredients:

Khoya / Kova (unsweetened) 1 cup 

Maida/ All purpose flour 3 tblsp 

Sodium bi carbonate (cooking soda) 1/8 tsp 

Elachi/ cardamom 2 

Sugar 1 & 1/2 cups 

Water 1 & 1/2 cups 

Saffron (optional) Few strands 

Rose essence (optional) 2 drops 

Oil/ vanaspathi/ Ghee As need for deep frying 

Method:

1. Bring khoya to room temperature if its frozen. Crumble it with your hands and measure it. Take khoya, maida and cooking soda in a mixing bowl. Mix well.
2. Slowly add water (add carefully as less is needed) and make a smooth dough without any cracks. No need to knead hard, just gather with your hands so that it forms a smooth dough without lumps. Keep aside for 5 mins and make equal sized balls. I made 27 out of it as I made it small. The balls should be smooth outside, but do not roll so tightly applying pressure. Just roll softly but until smooth.
3. Meanwhile prepare the sugar syrup with water, sugar, powdered elachi and saffron, bring to boil and boil for 8 minutes to 10 minutes in medium flame.
4. Mean while you can fry the rolled jamuns. Bring oil hot, not smoking hot, but hot enough to fry the jamuns. Keep in low flame and add the jamuns and keep rolling the jamuns gently with the use of the ladle inside the oil so that it gets evenly cooked and fried to deep golden brown in colour. Fry only few at a time, dont dump the jamuns so many in oil.
5. Drain in kitchen towel and immediately add it to hot syrup. Let it get soaked well. Add essence lastly if desired.

Coconut chutney for Idlies

Ingredients:

1/2 cups grated Coconut
3 Green Chilli, 
Salt to taste
Few sprigs of Cilantro

For Tempering

1 tsp oil
1/4 tsp Mustard Seeds
1/4 tsp jeera seeds
1 tbsp chana dal
1 tsp urad dal 
1/4 tsp Asafoetida Powder
Few sprigs of Curry Leaves

Method:

1. Heat a pan and add oil. and fry green chilies.
2. Once the green chilies are fried now add rest of the ingredients (excluding under tempering) in a blender.
3. Blend it into a fine paste adding enough water to make for a smooth, yet slightly thick chutney.and remove and pour it into  a bowl.
4. In the same pan, add 1 tsp oil ( any oil of your choosing). Once hot, add the mustard seeds, jeera seeds. When it starts popping, add the chana dal, urad dal and asafoetida powder. once they are fried switch off the heat and then add the curry leaves.
5. Serve it with hot idlies.