Peanut Chutney

Peanut - 1 1/2 cup, roasted

Oil - 1 tbsp.

Garlic - 3 cloves

Cumin seeds - 1 tsp

Red Chilli - 4

Shallots - 2

Tamarind - a small pc

Jaggery - 1 tsp

Salt

Coconut - 1 cup, grated

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Red Chilli - 2

Asafetida - 1/8 tsp

Curry Leaves

Heat Oil in a medium pan; sauté Garlic cloves.

Add in Cumin seeds, dry Red Chillies / 3 Green Chillies and Shallots. Sauté on medium flame for 3-4 minutes until they begin to soften.

Add in Salt, Tamarind and Jaggery. Briefly sauté for a few seconds and remove from heat.

Grind this mixture along with the roasted Peanuts to a smooth paste. Add up to 1 cup water while grinding the Chutney.

Temper Mustard, Urad Dhal, Red Chilli and Curry Leaves in hot Oil and add to the above Chutney.

Spinach with Shrimp

Oil - 2 tbsp.

Onion - 1/2 sliced

Garlic - 2 clove, diced

Turmeric - 1/2 tsp

Spinach - 4 cup

Shrimp - 1/4 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat Oil in a medium pan.

Add Onion, Garlic, Turmeric and saute until the Onion turns translucent.

Add Spinach and saute for few min.

Now add Shrimp along with required Salt and cook closed for 10 min.

Stir in grated Coconut and saute for another min and turn off heat.

Serve warm with Rice.

Idly Podi

Oil - 1 tsp

Dry Red Chilli – 4

Channa dhal – 1 tbsp.

Urad dhal – 2 tbsp.

Peanut – 1 tbsp.

Coriander seeds – 1 tbsp.

Cumin seeds – 1 tsp

Asafoetida – a pinch

Sesame seeds – 2 tsp

Curry leaves

Salt

Heat Oil in a pan over medium heat. Add all the ingredients one at a time and fry them until the dals turn a light brown.

Transfer the ingredients to a plate and allow them to cool down to room temperature.

Transfer this mixture to a blender and grind to a fine powder.