Hurigadale Thenginakai Chutney

Ingredients:

1/4 cup grated Coconut

4 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

Salt to taste

1 Green Chilly

1/4 tsp Mustard seeds

10-12 Cumin seeds / Jeera

2 Curry leaves

1 tsp Oil

Recipe:

Put grated coconut, green chilly and dalia split in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with any kind of dosa / paddu.

Aloo Palya / Potato Subji

Ingredients:
3 medium sized Potatoes / Aloo
Pinch Of Turmeric powder
1/2 tsp Chilly Powder
Salt to taste
1 tsp grated Coconut
2-3 Curry leaves
1/2 tsp Black Gram seeds
1/4 tsp Mustard seeds
1-2 tsp Oil

Recipe:
Peel the potatoes and chop it into small pieces as shown in the picture below.

Put chopped potatoes in a thick bottomed vessel/pan. Add pinch of turmeric powder, chilly powder, salt, water and cook them well by covering a lid. Stir it once in every 2-3 mins. Once the water is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins.
Add blackgram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on palya. Mix well before serving. It goes well with rice.