Ginger Chutney / Allam chutney / Inji chutney

Ingredients

Onion(medium size) chopped - 1

Tomato (big)-1

Ginger - 3 to 4 inch piece

Tamarind - golf ball size 

Pottu kadalai/ dhaliya - 2tablespoons

Red chily -1 & Bydagi chilly -1

Mustard seeds -1teaspoon

Jaggery / Vellam - 1tablespoon

Salt 

Curry leaves

Oil 

Method

Chop the onions, tomato and peel and chop the ginger as well.

Heat some oil in a pan, add mustard seeds and let them pop. Add the curry leaves followed by onions, red chillies, tomatoes and chopped ginger.

Add enough salt and sauté for a minute. 

Now add the pottukadalai/ dhaliya, tamarind and jaggery. Sauté for few more minutes and add 2 tablespoons of water and let them all cook until the water dries up. 

Let cool and grind it to a fine paste. 

Tasty ginger chutney/ Allam chutney is ready.

Goes well with Pesarattu, idli, dosa varieties and roti. Can have it rice as well. 

Recipe Courtesy - HERE

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Beetroot Chutney -version 2

I have already posted beetroot chutney long back. It has onion,  beets and coconut, goes well with idli dosa and rice too. This one is slightly different and goes well as a side dish for rice. Do give it a try! :) 

Ingredients

Beetroot -1 (small)

Cumin seeds-1/2teaspoon

Garlic-3 cloves

Coconut - 2tablespoons

Tamarind - a tiny piece

Salt

Oil 

To dry roast

Channa dal-1tablespoon

Coriander seeds-1/2teaspoon

Methi seeds-1/4teaspoon

Red chilly-4 (adjust to taste)

To temper 

Oil-1teaspoon

Few curry leaves

Urad dal-1/2teaspoon

Method

Dry roast the items on low heat until they turn golden in color, and let it cool.

Peel and chop the beetroot into small pieces. Peel the garlic as well.
Heat oil in a pan, add the cumin seeds and let them splutter. Then add the beetroot pieces and garlic cloves. Add tamarind, stir occasionally and cook for 5-6 minute on medium low heat. By then beetroot would have been cooked. Remove the pan and let it cool. Add the fresh coconut also.

 Combine everything, add enough salt, grind it to a thick paste.

Make the tempering and pour it over the chutney ( which I didn't do this time). Serve as side dish for variety rices, or can be mixed with hot white rice.
Recipe Source : Here

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Raitha with Mint Powder / Dry Mint -Cucumber -Onion Raitha

Tasty and aromatic raitha to go with Biriyani & Parathas... I added some dry mint leaves to the raitha and it turned out delicious. As I grow mint in my patio I don't buy them from stores. But once DH went to shopping and came home with a big bunch of mint leaves. I didn't wanna waste them so tried drying it up and preserved it. Got the idea from one of my North Indian friend here and tasted this raitha first at her place. :)  

Here are some pictures of the mint leaves I preserved..

Clean the mint, wash it well. Remove the leaves from the stalk.

Arrange them on a large baking tray and keep the tray on the kitchen counter. No need to dry them in sunlight. It dries up nicely in 4-5 days. Transfer the dried mint leaves carefully to a zip-lock bag and keep it. I keep it in the fridge, I dried up these mint leaves in last year July, still they are good! :) 

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Ingredients

Curd-1cup

Chopped onion -1 tablespoon

Chopped cucumber-1 (small)

Dried mint leaves/Mint powder- 1teaspoon [Crush the leaves between your palms. its that easy!:)]

Sugar-1/4teaspoon

Salt

Method

Mix all the above in a bowl and serve immediately as a side dish for Biriyani / Paratha. 

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Easy Chutney for Idly & Dosa

Ingredients

Onion(big)-1

Tomato(big)-1

Green chilly-3 (adjust to taste)

Roasted peanuts- one fist full

Tamarind- tiny piece

Oil 

Salt

Method

Chop the onion and tomato into big chunks.

Heat oil in a pan, add the onion-green chilly, sauté them for 2-3 minutes on medium heat. 

Then add the tomato and sauté until it becomes soft.

Add the roasted peanuts and tamarind. Fry for a minute and put off the stove. Let it cool, then grind it into a fine chutney.

No need to add water, the tomatoes we added will do the job.

This is a quick and easy chutney..an inviting variation from regular "red chilly-channa dal or urad dal combo" in our house. It tastes great with idli as well as dosa.

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Almond Chutney/Badam chutney

Ingredients
Fresh Coconut-1/4 cup
Almonds-one fist full
Green chilly-2 (adjust to the taste)
Tamarind- a tiny piece
Salt
For seasoning
Oil
Mustard seeds-1/2teaspoon
Urad dal-1teaspoon
Red chilly-1
Few curry leaves

Method
Take coconut-raw almonds-green chilly-tamarind and salt in a mixie jar.

Grind it to a fine paste with little water.

Make the seasoning and pour it on the chutney.

Tasty and delicious chutney is ready to pair with hot idlies, dosa, pongal etc. 

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Capsicum Chutney

 Ingredients
Chopped Capsicum-1/2cup [I have used yellow and orange capsicums]
Chopped Onion-3tablespoons
Tomato-1
Red chilly - 3 or 4
Urad dal-2teaspoons
Tiny piece of tamarind
Salt
Oil

Method
Heat oil in a pan, add the urad dal and fry until it turns golden in color.
Add the chopped onion and red chillies. When onion turns transparent, add the chopped capsicum and tomato and tamarind. 

Cook until the tomatoes become soft. Let the content cool completely. 

Add enough salt and grind it to a fine paste(no need to add water).

Tangy and flavorful chutney is ready. You can make the tempering with mustard, curry leaves and urad dal if you want, obviously I didn't do! :) 

..a quick and healthy dinner! 

:)

 Capsicum Chutney with Wheat flour & Oats Dosa

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Coconut Chutney/Thenga Thogayal

Ingredients

Fresh Coconut - 1/4cup

Urad dal-1tablespoon

Hing/Asafoetida-1/4teaspoon

Red chilly-3

Tamarind - a tiny piece

Salt

Oil

To temper

Oil

Mustard seeds-1/2teaspoon

Urad dal-1/2teaspoon

Few curry leaves

Method

Heat oil in a pan, add the hing and urad dal. Fry till the dal becomes nice golden color.

Add the red chillies, tamarind and fry for 30 seconds.

 Add the coconut, and keep roasting. Let the coconut becomes dry and slight brown.(take care not to burn anything)
Let it cool..grind it with little water to a thick paste.
Heat some oil in a tempering pan, make the tempering, pour it over the thogayal.

Delicious thenga thogayal is ready. You can serve this as a side dish for rice varieties, roti, idli or dosai.  It has a longer shell life than the regular coconut chutney. You can take this to trips or keep it for 1 or 2 days. Always use dry spoon to serve.

Thenga thogayal-Ven Pongal-Sambar

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Coriander leaves Chutney/Kothumalli Chutney

Chutney being a regular dish in our house holds, this coriander chutney makes it appearance often, but somehow I didn't post it. Usually I add onion and channa dal to this chutney, but this time tried a different combination and it tasted great. 

Ingredients

Coriander leaves-1 small bunch(cleaned and washed)

Grated coconut-2tablespoons

Green chillies-2 (adjust to your taste)

A tiny piece of ginger

A tiny piece of tamarind

Roasted gram/Dalia/Pottu kadalai-1tablespoon

Oil

Salt

To temper

Oil

Mustard seeds-1/2teaspoon

Urad dal-1/4teaspoon

Channa dal-1/4teaspoon

Curry leaves-few

Method

Clean-wash and chop the coriander leaves and keep aside. 

Heat oil in a pan, add the green chillies. [be careful, chillies might pop-out!! ;)]

Now add the coriander leaves, tamarind and ginger. Cook for a minute or two. 

Reduce the heat, add the coconut and dali a/pottu kadalai. Sauté for a minute and put off the flame. 

Let it cool and then grind it with little amount of water to a nice paste. 

Make the tempering and pour it over the chutney. Enjoy it with idli/dosa.

Onion Chutney & Coriander leaves Chutney goes well with Barley-Brown rice dosa. 

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Chow-Chow Chutney/Chayote Chutney

This is a quick and delicious chutney. I had a sudden thought of trying this one day and tried it. No one will know this chutney is prepared with chow-chow/chayote squash unless you tell them! :) 

Ingredients

Chow-chow/Chayote/Merakkay -1/2cup{peeled and chopped into small pieces}

Channa dal-1tablespoons

Red chilly-4 (adjust to your taste)

Tamarind- a tiny piece

Grated coconut-11/2tablespoons

Salt

Oil

To temper

Oil

Mustard seeds-1/2teaspoon

Urad dal-1/2teaspoon

Curry leaves- few

Method

Heat oil in a pan, add the channa dal and fry till it turn golden in color. 

Now add the red chillies, fry them for few seconds, add the chow-chow and fry on medium heat.

Once the veggie is cooked, add the tamarind and coconut and put off the flame.

Grind it as a fine paste with little water and enough salt, once it cools down completely. 

Make the tempering in a small tempering pan, pour it over the chutney and enjoy it with idli or dosai.

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Onion Curry for roti

One evening I was looking for some quick side dish for roti and got this recipe. It's a simple curry which is different from the usual kurma and chutneys. This is a mild side dish and uses only green chilies for the hotness. So adjust the chillies according to the taste.

Ingredients

Onion(big)-1

Green chillies-3 (adjust to your taste)

Tomato(small)-1

Mustard seeds-1/2teaspoon

Coriander powder-1/2teaspoon 

Turmeric powder-1/8teaspoon 

Salt

Oil 

To make a powder

Desiccated coconut-1tablespoon

Garlic-2cloves 

Method

Juliane the onions, chop the tomato and green chilly.

Powder the coconut and garlic  and keep it aside.

Heat oil in a pan, add the mustard seeds, let them pop.

Then add the onions, fry for 2-3 minutes.
Then add in the turmeric powder and green chillies, keep cooking for 2-3 minutes.
By now, the onions would have become transparent, add in the coriander powder, tomato, coconut-garlic powder with enough salt.
Add about 1/2cup of water, and let the curry boil nicely.

Once the curry reached your desired consistency, add in the chopped coriander leaves, and put off the flame. Serve along with roti's, idli or dosa. 

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Tomato Raitha

Ingredients

Tomatoes-2

Curd-1/2cup

Chopped ginger-1/2teaspoon

Salt

To temper

Oil

Mustard seeds-1/2teaspoon

Hing/Asafoetida-1/8teaspoon

Chilly powder-1/4teaspoon

Urad dal-1/2teaspoon

Chopped Green chilly-1

Recipe Inspiration : Here

Method

Boil about a cup of water and add the tomatoes. Continue cooking for 4-5 minutes. 

Let it cool, peel the skin of the tomato.

Mash the tomatoes roughly. With that add the yogurt/curd, chopped ginger and salt. 

Heat oil in a tempering pan, and make the tempering, pour it over the raitha. 

Mix it well and serve. 

It goes well with parathas, roti, biriyani and to an interesting dish in the picture below! :) Yup..its broken wheat pongal with tamarind juice(puli pongal), shall post the recipe soon.

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Tomato chutney

Another day-today chutney recipe from my kitchen! Chutney being a major part of our breakfast and dinners I usually blog-hop for some new chutney recipes. May be its the same ingredients, but the proportion and addition of certain things  differs in every kitchen!  :)
Ingredients
Tomato(big)-2
Onion-1
Garlic- 3 cloves
Red chillies-5 (adjust to your taste)
Pottu kdalai/ Daliya -1tablespoon
Tiny piece of tamarind
Salt
Oil

To temper
Oil
Musard seeds-1/2teaspoon
Urad dhal-1teaspoon
Red chilly-1
Few curry leaves
Method
Chop the onion-tomatoes-garlic.
Heat some oil in a skillet, add in the onions and garlic, fry till they turn slightly brown.
Add the tomato pieces-red chillies and tamarind, cook till the tomatoes become mushy.
Finally add in the pottu kadalai/ Dalia and put off the flame.

Grind it to a fine paste with little water once the mixture cools down completely. 

Heat some oil,  add the tempering ingredients one by one, and let them crackle. Pour it over the chutney and serve.

We had it kara paniyaram. 

Recipe Inspiration : Here

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Bombay chutney / Besan chutney / Kadalai maavu chutney

 

Though the chutney has "Bombay" in the title, I would say this is a fusion of Andra & Tamilnadu. :) :) Saw the recipes at 2 blogs, kindaa liked both of them, so mixed it up n got the tangy & delicious  outcome. 

Ingredients

Besan / Kadalai maavu -1/4cup

Tamarind juice-1/4cup

Onion -1

Tomato-1

Mustard seeds-1/4teaspoon
Oil

Green chilly-2

Turmeric powder-1/4teaspoon

Sugar-1/4teaspoon 

Salt

To temper at the end 

Mustard seeds-1/4teaspoon 

Red chilly-3

Chopped ginger-1/4teaspoon

Few curry leaves 

Hing/asafoetida - a pinch 

Oil

Chilli powder-1/4teaspoon

Method

Dry roast the besan/kadalai maavu on low heat till the nice aroma comes, and it turns slight brown in colour.

Let it cool, and sieve it once to avoid lumps.

Mix the tamarind juice and besan, then add about a cup of water to it and keep it aside.
Chop the onions, green chilly and to tomato into fine pieces. 

Heat some oil in a pan and add mustard seeds. Let them splutter, then add in the onion-green chilly. Fry for couple of minutes, and add the tomatoes.

Add turmeric powder, salt, Cook till the tomatoes become mushy.

Now add in the besan mixture, add half cup of water and let it boil nicely.

 

In a small tempering pan, heat some oil, add the mustard seeds, allow them to pop. Then add in the hing/asafoetida, curry leaves and red chillies. Fry for 30 seconds and pour it over the chutney. 

Again heat some oil the same pan. Meanwhile, take the chilli powder in an ever silver ladle, pour the hot oil over the chilli powder and then pour it over the chutney. 

Bombay chutney is ready to serve. It goes well with idli/ Dosai.

Thanks to Saranya of Sara's Tasty Buds & Divya of Divya's Recipes! My recipe is a mix of these two recipes. Its the first time I am trying something with flour as a side dish for idli/dosa. I am s...o satisfied with the outcome!

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