Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.
I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney.
This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.
Wash and peel the skin of beetroot. Grate and keep aside.
Heat 1 tbsp oil in kadai. Saute the dal, chilli, garlic, hing till dal turns golden.
Add chopped onion, grated beetroot, tamarind and salt.
Saute till beetroot turns pale red in color and raw smell goes off.
Add coconut. Mix well and grind everything to a smooth paste.
Temper mustard, urad dal and curry leaves. Add to chutney. Mix well and serve with idli,dosa!
Beetroot Chutney Recipe - Step by step pictures
Wash and peel the skin of a small beetroot. Grate it, measure 1/2 cup and keep aside.
Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.
Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell. It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !
Notes
Add more chillies if you want spicy chutney.
You should saute the beetroot till its raw smell goes off else chutney smells raw.
Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
If you have cooked beetroot in hand, you can use that as well.
Sagu is the most popular side dish for poori, set dosa, rava dosa and even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu. It is served along with coconut chutney. In Kannada Sagu means Kurma. Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.
In some places, potato sagu is served instead of vegetable sagu. During avarekalu season ( Field beans), avarekalu sagu is served. Recently I got this recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red. But I wanted to try the hotel style sagu recipe. So I chose the green version and tried it forRagi Poori. It came out really well. In some hotels, sagu looks red in color. To make that, use byadgi red chilli / Kashmiri red chilli while grinding masala or use red chilli powder.
Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color and texture and posting it confidently. The flavor and texture of this sagu is very similar to south Indian veg kurma. Coconut, poppy seeds are the most important ingredients. It forms the base for this gravy. You could find many variations in sagu masala. But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.
Saagu recipe / mixed vegetable sagu recipe
Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa
Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
Big onion - 1 no
Tomato - 1 small ( optional)
Salt & water - as needed
To Grind
Grated coconut - 1/4 cup
Green chillies - 3 nos ( use 2 for less spicy taste)
Poppy seeds/Khus Khus – 1.5 tsp
Fried gram dal – 1.5 tsp
Big onion – 1/2 no (medium sized)
Coriander seeds - 1/2 tsp
Ginger - 1/2 inch
Garlic cloves - 2 nos
Cumin seeds - 1/4 tsp
Cinnamon - 1 inch piece
Cloves - 2 nos
Cardamom - 1 no
Coriander leaves - 1 tbsp
Tamarind – A pinch (Optional)
To Temper
Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Curry leaves - Few
HOW TO MAKE VEGETABLE SAGU - METHOD
Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.
Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves. Add the finely chopped onion and saute till transparent.
Add the chopped vegetables and required salt. Mix well and add ground paste. Saute till raw smell goes off.
Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
Enjoy !
Note
Adjust the quantity of green chillies as per your spice level.
Adding tamarind is optional while grinding masala.
You can add 1 tsp of ginger, garlic paste instead of ginger and whole garlic.
You can also add few mint leaves while grinding.
Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!
Easy tomato onion thokku recipe using pressure cooker - Recipe with step by step pictures and Video.
Last week I prepared this easy tomato onion thokku recipe (Thakkali Vengayam thokku in Tamil) as a side dish for Instant poha idli.As the poha idli tasted bland without sourness, this thokku was ideal for it. Some of you would have noticed this thokku in that plate I think.
Usually I prepare my mom’s style tomato thokku in a kadai. But recently I tried making it directly in our Indian pressure cooker. I feel this easy and quick one pot method is time saving when compared to the thokku cooked in a kadai. Yes, by the time you steam the idli, this would be ready. So this method will help bachelors, working women and housewives to make a quick side dish for idli, dosa and chapati/roti during busy morning hours.
Nowadays Raksha likes to have it with idli. So I pack idli and this thakkali thokku for her lunch box at least twice in a week. I hope your kids will love it too. Do try this easy tomato onion thokku in pressure cooker for a change and tell me how it helped you. Lets see how to make tomato onion thokku with step by step pictures and video !
Heat oil in a pressure cooker. Splutter mustard seeds, urad dal and chana dal. Add curry leaves and chopped onion. Saute till onion turns transparent.
Add the chopped tomato and saute for a minute. Add turmeric powder, salt and sugar. Saute till tomato turns mushy.
Now add the red chill powder and saute till its raw smell goes off. Mix for a minute. Add 1/4 cup of water at the end. Do not add more water, moisture in the tomato & little water is sufficient to make thick thokku. Mix well and cover the cooker with a lid.
Pressure cook for 2 whistles in high flame. Remove the lid after the steam is released.Mix well and check if there is excess water and thokku is watery . If so, boil for a minute in high flame.
Remove the thokku in a bowl.Garnish with coriander leaves and enjoy with idli,dosa drizzling a tsp of sesame oil. Tastes yum !
Enjoy !
Note
Adjust the quantity of red chilli powder as per taste. Use 1/2 tsp for less spicy taste.
Garnishing with coriander leaves make it more flavorful.
If you like thokku to be watery and thin, add more water.
Use fully ripen tomato for best taste.
You can make the same thokku in kadai as well. But you should cook the onion in water before adding tomato and spice powders so that onion tastes soft.
Try this easy tomato thokku in a pressure cooker and have a quick side dish for idli, dosa !
I learnt this Milagu podi for Idli from my MIL. Last time when I went to Salem, she kept this pepper idli podi as side dish for for idli, dosa. Basically Sendhil loves pepper flavored recipes a lot. So my MIL had prepared this pepper podi specially for her son. We loved it very much and I noted down the recipe immediately. As we all know pepper has amazing health benefits. South Indians include pepper in their food by making rasam, milagu kuzhambu & ven pongal.
Apart from these recipes, I feel this pepperidli podi is a great way to include pepper in our regular diet. The quantity of pepper consumption is more in this podi. It should be served by mixing with ghee or sesame oil. It tastes the best with hot idli & dosa. Do try this pepper idli podi for a change and reap the health benefits of pepper. Lets see how to make spicy pepper powder for idli and dosa with step by step pictures !
Check out my ellu podi/ Sesame seeds powder for idli, dosa. Its also an interesting & unique recipe .
Hing/ Asafetida - 2 pinches or garlic cloves - 2 nos
Salt - as needed
Cooking oil or sesame oil – 2 tsp
HOW TO MAKE PEPPER IDLI PODI - METHOD
Heat 1 tsp oil in a kadai and roast urad dal till golden. Remove in a plate. In the same oil, roast chana dal till golden. Add to the plate.
Add 1 tsp of oil to the kadai and add pepper corns & red chilli. Saute till pepper starts to crackle. Keep the flame medium and saute till most of the pepper corns crackle. Lastly add the hing, mix well and switch off the flame. Crackling helps to reduce the spiciness of pepper. So do it patiently without burning.
Add this to the dal plate. Let everything cool down. Add the required salt and grind to a fine powder. If adding garlic, chop it finely and add it while grinding.
Transfer the powder to an air tight box. Stays good for 2 weeks. After that the flavor of pepper gets reduced. Enjoy !
Note
I have shared the recipe for small quantity. Try this one if you are making for first time. If you like the taste, increase the quantity proportionately.
Do not add more red chilli. The flavor of pepper should be dominant in this recipe.
This podi tastes great when mixed with ghee. But we have it with sesame oil to reduce the calories.
This podi is suitable for idli, dosa, wheat flour dosa and ragi dosa. It doesn’t taste good with rice.
Enjoy this yummy idli podi with idli & dosa adding ghee or sesame oil !
When my father was working in Mumbai, he learnt this recipe from his North Indian friend. Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lot . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me :)
Tomato sabji recipe for chapathi, poori
How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !
Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd)
Dhania powder/coriander seeds powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Sugar - 1/2 tsp
Salt & water - as needed
To temper
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp ( optional)
Cumin seeds - 1/2 tsp
Curry leaves - few
Coriander leaves - to garnish
METHOD
Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds.
Saute onion until transparent and then add ginger-garlic paste and curry leaves. Saute till the raw smell of g&g paste goes off.
Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy.
Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti !
Enjoy !
Note
For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly.
You can also add some cooked peas or boiled potato cubes.
You can skip dhania powder if u wish. But flavor varies.
Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji.
You can also make this sabji in a kadai instead of pressure cooker.
For variations, you can add coarsely crushed peanut powder ( 1 tbsp )
Try this easy, yummy tomato sabji at home and enjoy !!
Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ payaor onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appam.This veg stew post was lying in my drafts for long time.So I thought of bringing out today. Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!
Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl.
Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly.
Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown.
Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft.
Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam.
Enjoy !
Note
Add more green chilli for spicy taste.
Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste.
This stew has a mild masala flavor.
Coconut oil is very important for tempering. Do not skip it.
Try this Kerala style vegetable stew with appam and enjoy !!
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