Sambarnee

My husband loves this side dish and the name was given by him :) He says that this tastes both like a chutney and sambar so named it Sambarnee :) This dish is a lifesaver when you have many guests and cannot grind so much of chutney and don't have cooked dal to prepare sambar as well. The ingredients are readily available and can be prepared very quickly and serve a big crowd.

• Shallots - 2 fistful (I added an onion extra as shallots were less) chop roughly
• Curry leaves - 1 arcs
• coriander leaves - for garnishing
• mustard - for tadka
• urad dhal, channa dal - for tadka
• asafoetida- 1tsp
• Turmeric powder - 1/4 tsp
• salt - as per taste
• Oil - 5 tsp
• water - approx 300 ml
• TO GRIND
• Tomato - 3 big halved or quartered
• Coconut pieces - approx 1/4 coconut
• red chilly - 6 / as per taste
• Coriander seeds - 2.5 tbsp
• Cloves(Kraambu) - 2
• Fennel seeds(sombu) - 1tsp
• Fried Gram Dal(pottu kadalai) - 1tsp / poppy seeds - 1tsp (Poppy seeds give a rich flavor than fried Dal. 

Serves ~ 4-5

Cooking time ~ 1/2 hr

Method:

• Grind the items specified under "To Grind" to a fine paste and keep aside.
• In a kadai add oil and once it is hot, add mustard and let it splutter. Then fry the pulses(urad and channa dal) till they turn golden brown.
• Add curry leaves, asafoetida, onion and a little amount of salt which helps onion fry well. Onion first reaches a translucent pink color when it is fried. Fry a min or two beyond that to achieve best taste. Watch out not to burn the onions.
• Now add the ground paste and fry for a min or two. 
• Add required amount of salt(for the quantity which I mentioned I added approx 2 tsp of salt), water and boil for around 5 minutes.
• Upon boiling the consistency will thicken and you can add/reduce water depending on your requirement. 
• Before switching off, add a handful of coriander leaves(add the leaves alone and save the stem for coriander chutney/coriander thogayal) for mouth watering flavor.
• This dish goes well with steaming hot idly and soft dosas. 

Besan chutney

• Onion - 2 small
• Green chilly - 2  
• Curry leaves - 2 arcs
• Coriander leaves - fistful
• Besan - 3 tbsp
• channa dal - 1tbsp each
• asafoetida- 1/2tsp
• mustard - for tadka
• Turmeric powder - 1/4 tsp
• salt - as per taste
• Oil - 3 tsp
• Water - approx 250ml (for mixing besan)

Serves ~ 3

Cooking time ~ 1/2 hr

Method:

• Mix besan & water without any lumps and keep aside. If any lumps are formed, just take a tea strainer, pour the mixture. The lumps will get deposited in the strainer. Slowly break them using your fingers and add a tsp of water to it. The lumps will dissolve and yield a lump-free mixture.

• In a kadai, add oil, splutter mustard. 
• Add urad and channa dal to it.
• Once they turn golden brown, add green chilly, curry leaves, asafoetida, turmeric powder and fry for half a minute. 
• Simmer the stove.
• Now add the besan mixture and salt and stir continuously.
• The mixture will thicken in sometime and give a very nice aroma. Boil for around 3-4 minutes and you are done.
• Switch off and garnish with coriander leaves.
• Half tomato can be added to this dish for a tangy flavour.

This chutney is easy to make with very less ingredients. Goes well with idly, dosa and chapati.

Onion Coconut Chutney

• Onion - 2 big
• Coconut pieces - fist full(approx 1/2 coconut)
• Curry leaves - 3 arcs
• Tamarind - gooseberry size
• urad dhal, channa dal - 1tbsp each
• red chilly - 3 / as per taste
• asafoetida- 1tsp
• mustard - for tadka
• Turmeric powder - 1/4 tsp
• salt - as per taste
• Oil - 3 tsp

Serves ~ 3

Cooking time ~ 1/2 hr

Method:

Add oil in a kadai and after a minute add mustard and let it splutter.

Then add urad dhal, channa dal, asafoetida, tamarind(cleaned), red chilly and fry till pulses turn to golden brown.
Add curry leaves, onion, turmeric powder and fry till onion turns translucent(Pinkish color).
Add coconut pieces finally and fry for a minute before switching off the heat.

Let it cool for sometime. Then add salt  and grind to a smooth paste. Mix water to adjust to desired consistency.

No need to do tadka again with mustard as we added it while frying itself. You can add garlic pods to enhance the flavour.

This chutney goes well with steaming soft idly and crispy dosa.