Green tomato chutney

Green tomato chutney is different chutney. Usually tomato chutney will be reddish color. But this tomato chutney will be white. Secret of it is we are not going to use the red tomato in this chutney. While buying tomatoes in the market. we will sometime take the little raw tomato also. choose those little greenish tomato for this chutney.

INGREDIENTS:

tomato(little greenish)big-1(is small put2)

onion-10

green chilli-3(as per your taste)

Oil-2sp

FOR SEASONING:

oil-1sp

mustard seeds-1sp

curry leaf-5

• Keep pan in stove and pour oil. After the oil got heated put onion and green chilli. saute it for few minutes until it becomes brown, Now add tomato and saute it again for few more minutes. Tomato and onion should be fried nicely. Remove it from the stove and keep aside for cooling. Later grind it in mixie by adding salt.
• Remove the grinder chutney in the serving vessel and season it with above given items.

Chutney goes well with dosa, idaly. Specially it tastes great with thick dosa.

Naattu kozhi kulambu

Hi, last sunday  i prepared naatu kozhi kulambu. This is my husband's favourite. He loves it. Hope u too will love it.

Ingredients:

Naatu kozhi-1/2kg
onion(small)- 10
tomato-11/2
coriander powder-2sp
chilli powder-1sp
garam masala powder-1sp
bay leaf-1
cloves-1
cinamon-1inch
coriander leaf- for garnishing
oil-3sp
salt-as required
FOR GRINDING:
coconut-grated1cup
pepper seeds-1sp
jeera-1/2sp
big jeera-1/2 sp
garlic-4
water little for grinding it as paste

• Firstly clean the chicken nicely with turmeric powder and keep it aside. Cut the onion and tomato into small pieces.
• Grind the items given for grinding in the mixer. 
• Keep the pressure cook in the stove. pour oil and put bay leaf, cinamon, cloves.fry till it becomes brown. 
• Now add onion and saute it nicely later add tomato fry for few minutes.
• Add the cleaned chicken pieces it in. Fry the chicken nicely allow the water to come from the chicken. Wait till the color changes in the chicken. Now add the coriander powder, chilli powder, garam masala powder, and salt.
• Nicely mix the chicken with powder and it will come as nice gravy. Now add coconut grinded paste in it. Pour the water according to the thickness of the kulambu u need. 
• close the lid of the pressure cooker. Leave to 5 whistles in high flame and later keep it in low flame for few minutes. Naatu kozhi will not boil easily. so if it is not boiled keep another 2 whistles.
• Garnish it with coriander leaf. Now yummy naatu kozhi kulambu is ready.

You can serve it with hot rice, dosa, idaly, chapathi,idiyappam

Fish kulambu

Fish kulambu is my all time favourite. My hubby home town is tuticorin. Tuticorin is coastal area and famous for its harbour. we get fresh fish always. We used to do shala meen fish frequently. Small variety fish will taste good for kulambu.

Ingredients:

shalai meen- 10 to 15/any small variety fish
small onion- 10 to 15
tamarind- big lemon size
kulambu podi- 2sp
curry leaf-10
fennugreek seeds-1/4sp
oil-3sp

For grinding


coconut-1 cup grated
big jeera-1/2 sp
pepper seeds-1/2sp
small onion-5

*Clean the fish nicely. Atlast rub it with salt so that the raw smell will be low.
* Cut onions into small pieces.
*First grind all the given items for grinding and pour it in the vessel in which u r going to prepare the kulambu. extract the tamarind juice and pour on the grinded mixture. Put kulambu podi and salt for taste.keep this aside.
*Pour oil in a pan, put fennu greekseeds wait till it changes to light brown. Add onions and fry it nicely. Put curry leaf. keep the flame in sim. Add chilli powder and all the oil will turn out red. Now pour the onion fried with oil in the kulam which u have kept aside.
*Allow the kulambu to boil nicely.If your kulambu is watery. Allow it to thick. After it gets thick now time to put the fish in it. Allow it to boil it for sometime and keep in lowflame at last. with in few minutes fish will get boiled soon. So be careful after putting the fish, Fish should not break that is mainthing is fish kulambu.
 Mainly before putting the fish check the consistency. If u want thick fish kulambu. Make the gravy thick before putting the fish itself. After if u leave it to become thick your fish will get broken.If you follow this method yummy fish kulambu is ready.
Goes well with hot rice, idiyappam, dosa