CORIANDER MANGO CHUTNEY

Required:
Coriander leaves-1/8 bunch
Raw mango (1 inch pieces)-4
Green chilly-5
Coconut scrapping-3/4 cup
Asafoetida powder-2 pinches
Salt to taste

For seasoning:
Oil-1 tsp
Mustard seeds-2 pinch
Black gram dal-1/2 tsp

Preparation:
Grid all the ingredients together and season with mustard and black gram dal. Serve with ghee roast, crispy dosa, adai or idly.

SIMPLE FISH CURRY-1

Required:

Fish (any variety)-1/2 kg

Tamarind-3/4 gooseberry sized

Turmeric powder-1/2 tsp

Chilly powder-1 tsp

Coriander powder-3/4 tsp

Fenugreek seeds-1/3 tsp

Small onion-8

Pepper corns-8

Coconut milk-10 cups

Salt to taste

Preparation:

Clean the fish. Grind tamarind, fenugreek seeds, onion, turmeric powder, chilly powder, coriander powder and pepper corns together to a fine paste. Mix this with fish and add salt. Add coconut milk. Keep in high flame for 10 minutes. Then low the flame and cook for another 15 minutes. Serve hot with white rice or hot idly.

GOOSEBERRY CHUTNEY

Required:
Gooseberry-2
Chilli powder-1/4 tsp
Asafoetida-2 pinches
Salt to taste

Preparation:
Remove seed and chop gooseberries. Grind coarsely with all the other ingredients without water. Serve with Black gram dal rice.