COCONUT CHUTNEY

   GRIND ALL THE ABOVE THINGS
  IN A SEPERATE SPOON TAKE A LITTLE AMOUNT OF OIL AND
     PUT MUSTARD SEEDS
  AFTER IT POPPED AND URID DAL. ADD THIS TO CHUTNEY
 

ONION CHUTNEY

  IN A FRYING PAN,TAKE A LITTLE AMOUNT OF OIL
     AND FRY  URID DAL
  WHEN IT TURNS SLIGHT BROWN ADD VARAMILLAGAI
  THEN ADD ONION AND GARLIC
  GRIND ABOVE THINGS WITH TAMARIND
  ADD SALT

TOMATO CHUTNEY

  IN A FRYING PAN,TAKE A LITTLE AMOUNT OF OIL
     AND FRY  URID DAL
  WHEN IT TURNS SLIGHT BROWN ADD VARAMILLAGAI
  THEN ADD ONION AND GARLIC
  WHEN ONION TURNS TO SLIGHT BROWN
     ADD TOMATO AND
  FRY IT UNTIL THE RAW SMELL GOES OFF
  GRIND ABOVE THINGS WITH TAMARIND
  ADD SALT

CORIANDER LEAVES CHUTNEY

  IN A FRYING PAN,TAKE A LITTLE AMOUNT OF OIL
     AND FRY  URID DAL
  WHEN IT TURNS SLIGHT BROWN ADD VARAMILLAGAI
  THEN ADD CORIANDER LEAVES AND GARLIC
  GRIND ABOVE THINGS WITH TAMARIND
  ADD SALT

PARUPPU THOGYAL
 

 

TAMARIND	little
CURRY LEAVES	as necessary
TOOR DAL	1/2 cup
GRAM DAL	2 Tsp
COCONUT	3 pieces
GARLIC	1 Piece
GINGER	little
VARAMILLAGAI	4
SALT	TO TASTE

  FRY ALL THE ABOVE EXCEPT TAMARIND IN A LITTLE
     AMOUNT OF OIL
  GRIND IT WITH TAMARIND AND ADD SALT
 

COCONUT THOGYAL
 

 

TAMARIND	little
CURRY LEAVES	as necessary
TOOR DAL	1/4 cup
COCONUT	1
GARLIC	1 Piece
GINGER	little
VARAMILLAGAI	4
SALT	TO TASTE

  FRY TOOR DAL,GARLIC,GINGER,VARAMILLAGAI
  FINALLY ADD COCONUT AND SLIGHTLY FRY IT
  GRIND IT WITH TAMARIND AND ADD SALT
 

THOGYAL
 

 

TAMARIND	little
CURRY LEAVES	as necessary
COCONUT	2 pieces
TOOR DAL	2 tsp
GARLIC	1 Piece
GINGER	little
VARAMILLAGAI	4
SALT	TO TASTE

  FRY TOOR DAL,GARLIC,GINGER,VARAMILLAGAI
  FINALLY ADD COCONUT AND ANYTHING YOU WANT
    (PERKANGHAI,SPINACH,BRINJAL,CUCUMBER ...)
  SLIGHTLY FRY IT
  GRIND IT WITH TAMARIND AND ADD SALT