THAKKALI CHUTNEY (with poondu and kothamalli)

INGREDIENTS :

tomato - 2 large (chopped)
onion - medium (chopped)
green chilly - 2 (chopped)
ginger - 1 inch piece
garlic - 8 pods
corriander leaves - handful
salt - to taste
water - to grind

FOR TEMPERING/THALIPPU:
poppy/mustard seeds - 1/2 teaspoon
urad dal/uluntham paruppu - 1/2 teaspoon
curry leaves - 1 spring
oil - 1/2 tablespoon


PROCEDURE :
1. Grind together all the ingredients into a thick chutney by adding little water.
2. Place a pan in a stove and add oil in it.
3. When oil is hot put in the tempering ingredients and saute for a min.
4. Add the chutney to it and saute for 5 min.

COCONUT KOTHAMALLI CHUTNEY

INGREDIENTS:

coconut grated - 1/2 cup
roated chickpeas/pottu kadalai - 3 tablespoon 
ginger - 1 inch piece
garlic - 1 pod
corriander leaves/kothamalli  - handfull
tamarind paste/water - 1 teaspoon (optional)
green chilly - 2
water - as required
salt - to taste

FOR TEMPERING/THALIPPU:

poppy/mustard seeds - 1/2 teaspoon
urad dal/uluntham paruppu - 1/2 teaspoon
curry leaves - 1 spring
asofoetida - a pinch
oil - 1/2 tablespoon

PROCEDURE :
1. Grind together all the ingredients into a thick chutney by adding little water.
2. Place a pan in a stove and add oil in it.
3. When oil is hot put in the tempering ingredients and saute for a min.
4. Mix it with the chutney.