I love to try varieties of peanut chutney recipes as side dish for idli and dosa. This time keeping tomato prices in my mind, I was looking for some peanut chutney without tomato. Surprisingly I got this peanut chutney recipe without tomato, onion and coconut as well. I was so happy and tried it immediately. It came out so good. We all enjoyed it with hot idli.
Usually I make peanut chutney in watery consistency. So I prepared this chutney in thin consistency. You can make it thick or thin as you wish. Whatever be the consistency, taste would be great. Friends, do try this peanut chutney recipe for idli, dosa. You will love it for sure.
Peanut chutney without tomato, onion and coconut
Peanut chutney recipe without coconut, tomato and onion for idli, dosa
HOW TO MAKE PEANUT CHUTNEY WITHOUT COCONUT, TOMATO, ONION
Dry roast peanuts for 2 minutes in microwave high power or roast in a kadai till skin splits.
Heat oil in a kadai. Add urad dal, red chilli, cumin seeds, garlic, curry leaves and roasted peanuts.
Roast till urad dal turns golden in color. Remove and cool them.
Grind to a smooth paste adding required water.
Temper with mustard seeds, urad dal, curry leaves and add to chutney.
Mix well and serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
Dry roast peanuts in a kadai till the skin splits. You can also roast in a microwave in high power (800W) for 2 minutes. Set aside. I din’t remove the skin of peanuts. You can if you like.
Heat oil in a kadai. Add urad dal, red chilli, garlic, cumin seeds, curry leaves and saute till urad dal turns golden in color. Lastly add roasted peanuts and mix well.
Switch off the flame and add tamarind, salt. After the roasted mixture is cooled down, grind them to a smooth paste adding required water.
Transfer to a bowl. You can add some water if you like watery chutney. Temper the chutney by heating some oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney and mix well.
Serve with hot idli, dosa. Enjoy !
Note
Adjust the quantity of red chilli as per your taste.
You can also add chana dal along with urad dal for roasting.
You can also add pottukadalai / Roasted gram dal along with urad dal.
Chutney powder also known as Gun powder or Chutney pudi is a dry condiment and its one of the most important side dishes served in South India for tiffin varieties and rice. It can be stored for weeks and had as an accompaniment for Idli, dosa, chapathi, roti and rice. Every state has its own style of making chutney powder. Today’s recipe is an easy and simple Karnataka style spicy chutney powder recipe using dry coconut.
Recently I bought Prestige Endura mixer grinder with 1000W ultra powerful motor. As I wanted to grind small quantities of Idli, dosa batter, I was looking for some heavy duty, elegant and powerful mixer grinder. The features of Prestige Endura met my expectations. It has a sparkling stainless steel finish body, 3 multi purpose jars with 7 super efficient blades gives a stylish look to your modular kitchen. I tried grinding a small quantity of this chutney powder and it got ready in few pulses. I am sure this Prestige Endura Mixer Grinder is a worthy addition in my kitchen.
Ok, lets see how to make traditional, Karnataka style Chutney powder recipe with simple ingredients.
Here is a tasty and healthy sesame seeds chutney powder recipe / Till seeds spice powder recipe for rice, idli and dosa in Karnataka style. In North Karnataka, this ellu pudi is one of the most popular side dish served for rice and roti. It is called as chutney pudi in Kannada. People usually make this chutney powder with Gurellu / Uchellu / Niger seeds that looks similar to sesame seeds but I used our regular Til seeds.
Recently I prepared two types of ellu podi recipe. One is Tamilnadu style and other one is this Karnataka style ellu pudi. To be honest, I loved this Karnataka style ellu podi more than our Tamilnadu style because of the tangy and sweet taste of this podi. Moreover its so simple and easy to make as well.
It was so good with rice, idli and dosa. We all loved it. Friends, do try this Karnataka style sesame seeds chutney powder. You will love it for sure. Check out the quick video below.
Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa
Karnataka style Ellu pudi / Sesame seeds chutney powder for rice, idli and dosa
Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.
During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.
Remove in a plate. Add some oil and add in green chilli, palak leaves.
Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
Switch off the flame. Grind everything together to a smooth paste.
Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
Add to the Palak chutney and mix well. Serve with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
Wash and chop Palak leaves roughly and set aside.
Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds, dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate.
In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt.
Saute till palak leaves shrink in quantity. Switch off the flame and cool down.
Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste.
Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !
Note
For variations, you can use red chilli instead of green chilli.
You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.
Try this easy, healthy Palak chutney for rice, dosa. Enjoy !
Paneer bhurji is a simple, quick and tasty side dish for chapathi / roti. It can be prepared easily under 15 minutes. All you need is some onion, tomato for the base along with whole spices and spice powders. You can serve this paneer bhurji as side dish for roti / chapathi or stuff and roll it to make paneer frankie and enjoy ! You can also stuff this paneer bhurji in two bread slices, toast to make it a sandwich. Sometimes, I use this paneer bhurji to make paneer masala dosa too.
Friends, do try this easy and yummy Paneer bhurji and enjoy as you like.
Wash and scramble the paneer into small pieces using your hands.
Heat oil and splutter cumin seeds. Saute onion till transparent.
Add ginger garlic paste and saute till raw smell goes off.
Add tomato and saute till mushy. Add red chilli powder, turmeric powder, garam masala powder, salt and sugar. Mix well.
Lastly add the scrambled paneer. Mix gently and switch off the flame.
Add crushed kasoori methi and finely chopped coriander leaves.
Mix and serve with roti/ chapathi.
METHOD - STEP BY STEP PICTURES
Wash the Paneer and scramble into small pieces or grate it using a big holed grater. Do not make it mushy. Set aside.
Heat oil in a kadai. Splutter cumin seeds. Saute onion, ginger garlic paste till raw smell goes off.
Now add the tomato and saute till mushy. Add turmeric powder, red chilli powder and garam masala powder. Add salt and sugar.
Mix well and lastly add the scrambled paneer. Mix gently and add crushed Kasoori methi. Switch off the flame and garnish with finely chopped coriander leaves.
Remove and serve hot with chapathi / roti.
Enjoy !
Note
For variations, you can saute 1/4 cup of chopped capsicum along with onion.
You can also add 1/2 tsp of coriander seeds powder if you like.
I have kept an adamant creeper plant (Pirandai chedi in Tamil) in my balcony garden. Usually I make Pirandai thogayalor Pirandai kuzhambu. Sometimes, I make Pirandai dosaOR Red rice Pirandai dosai too. This time, I tried Pirandai podi for a change. It came out so tasty and flavorful. We enjoyed it mixing with plain rice adding ghee. I personally liked this podi with idli, dosa too.
Friends, do try this Pirandai podi at home / Adamant creeper chutney powder recipe and store up to 2 weeks, enjoy with plain rice, idli, dosa if you like.
Pirandai podi / Adamant creeper chutney powder for rice
Pirandai podi / Adamant creeper chutney powder for rice
Grease your hands with sesame oil generously to avoid itching.
Wash and peel the ridges of Pirandai. Chop into small pieces and set aside.
Heat oil and saute pirandai pieces till it shrinks in size and color turns light green or whitish.
Remove in a plate. In the same oil, saute urad dal, chana dal, red chilli, sesame seeds, pepper and cumin seeds in medium flame till dals turn golden in color.
Lastly add tamarind, salt and sauteed pirandai sticks. Mix well and let it cool down.
Grind everything to a smooth powder. Transfer to an air tight box.
Store and use for 2 weeks.
METHOD - STEP BY STEP PICTURES
Wash the Pirandai sticks and set aside. Grease hands with sesame oil / Gingely oil generously. Peel the ridges of Pirandai sticks and chop into 1 inch pieces.
Heat oil and saute Pirandai sticks till it shrinks in size and changes in color to light green. Remove in a plate.
In the same oil, saute urad dal, chana dal, sesame seeds, pepper corns, cumin seeds and red chilli in low to medium flame patienly till the color of dal changes to golden.
Lastly add tamarind, salt and sauteed Pirandai sticks. Mix well and let everything cool down. Grind to smooth powder and store in an air tight box. Serve with plain rice adding ghee.
Note
Pirandai podi can be prepared with many variations.
You can skip tamarind if you wish but I recommend using it as it helps to reduce the itchiness of Pirandai while eating it.
You can use either chana dal or Urad dal for variations.
Healthy, tasty Pirandai podi is ready to use with plain rice, idli, dosa!
I never thought of making this collection of chutney recipes without tomato until its price hiked like sky rocket. Every year before Diwali, my in-laws tells me to keep onion and tomato in stock as its price goes to peak after Diwali because of rainy season. So I buy 2-3 kgs and keep in hand. This year too, I had a stock of both in my pantry. So the price hike of tomato din’t affect me much. But some of my friends were asking me to suggest few chutney and sambar recipes without tomato as a side dish for idli, dosa and chapathi. So I thought of making this list of chutney recipe without tomato.
Most of the chutney recipes here uses onion, garlic, peanut and coconut as major ingredients. Some of the chutney recipes like curry leaves chutney, carrot chutney and brinjal chutney are without coconut too. if you are looking for how to make chutney without tomato and coconut, you have some recipes in this list. I hope this collection of chutney recipes without tomato will be useful to many at this time. Friends, do check out this chutney recipes without tomato for idli, dosa and chapathi. You will love them. Do share your feedback if you try any. I will be happy to hear that.