CAPSICUM CHUTNEY RECIPE–BELL PEPPER CHUTNEY FOR IDLI DOSA

  

Capsicum chutney / Bell pepper chutney / Kudamilagai chutney was in my try list for long time. Finally I tried it yesterday for our breakfast.I got this Andhra style green capsicum chutney recipe from Sailu’s blog. She had made this chutney using red bell pepper / red capscium. But I prepared it using green capsicum and slightly modified the recipe to suit our taste.It came out very well & it tastes very similar to my tomato mint chutney.We loved it a lot with idli,dosa.I saw few capsicum chutney recipes with peanuts too.I must try it soon.Ok,lets see how to make this delicious capsicum chutney.

Capsicum chutney recipe

Yummy capsicum chutney recipe for idli,dosa

Cuisine: Indian

Category: Sidedish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To roast & grind Green capsicum or red capsicum - 1/2 no Tomato - 1 no Big onion - 1 no Garlic cloves - 2 nos (optional) Urad dal - 1/2 tbsp Chana dal - 1/2 tbsp Red chillies - 2 nos Green chillies - 2 nos ( use 1 for less spice) Cooking oil - 1 tbsp Hing - a pinch Salt & water - as needed Coriander leaves - 2 sprigs To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp

METHOD

Roughly chop onion,tomato, garlic, capsicum and set aside.Wash coriander leaves.In a kadai,heat oil and roast the dals,chillies along with hing.When the dals start to turn golden,add the chopped tomato,onion, garlic & capsicum.Add the required salt and saute till tomato turns mushy.Lastly add  the washed coriander leaves,mix it and switch off the flame. Allow it to cool.Grind it to a smooth paste. Remove in a bowl.Temper all the ingredients given above and add to the chutney.Mix well and serve ! Enjoy with idli,dosa adding sesame oil !

Note

For variations u can replace green capsicum with red or yellow. Urad dal was not mentioned in the actual recipe.But I used it for additional flavour. U can also add little grated coconut say 1 tbsp. Adjust the quantity of green & red chillies as per your taste.

Serve this yummy capsicum chutney with idli,dosa drizzled with few drops of gingely oil.Tastes yum !

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POORI MASALA RECIPE - HOTEL STYLE POTATO MASALA FOR PURI - POORI KIZHANGU

Poori masala with potato/ Aloo masala in Hindi / Urulaikizhangu masala in Tamil is the best side dish for poori. Last year I posted onion masala without potato which is my mom’s special recipe. But poori tastes the best only with potato masala or potato kurma as served in restaurants / Hotels. In Tamil we say this as “Poori Kizhangu” and in Hindi it is called as bhaji. In Tamilnadu, Saravana bhavan hotel poori masala is very popular. Iam yet to taste it. But the one I have shared here is also hotel style poori masala that is served in most of the restaurants in Tamilnadu. Yes, addition of besan flour is the secret for hotel style recipe. I made puri and this south Indian hotel style potato masala for our breakfast yesterday as my birthday special recipe. Some people use this potato masala for stuffing masala dosa too. But I make that masala slightly different. Soon I will post it here. You can do so many variations in this recipe by adding tomato, carrot, peas and making it without onion, besan flour etc. I have listed them in “Note” section.It tastes good in all the ways. Here is our method of making this yummy side dish for poori. Lets see how to make hotel style poori masala @ potato masala for poori with step by step photos.

Do check out my potato kurma recipe for poori , Karnataka style veg sagu , Saravana bhavan veg kurma

Poori masala recipe

Poori masala / Poori kizhangu masala - Tamil nadu hotel style recipe, Best side dish for poori using potato

Cuisine: Indian

Category: Sidedish

Serves: Serves 3

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 25Minutes

INGREDIENTS

To Pressure cook Potato - 3 nos Big onion - 2 nos Green chillies - 3 nos Ginger – 1 inch piece Hing - 1/8 tsp Turmeric powder - 1/4 tsp Besan flour – 2 tsp Salt & water - as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Curry leaves - few

METHOD

Wash and cut the potatoes into 3-4 pieces.Pressure cook them adding a pinch of turmeric powder for 4-5 whistles in high flame.Remove and peel the skin.Mash it roughly into big pieces.Dilute the besan flour adding 1/4 cup of water and set aside. Slice onions,chop ginger,Green chillies and curry leaves.Set aside. In a wide kadai,heat oil and do the seasoning part as given above.Then add onions,finely chopped green chillies ,ginger bits & curry leaves. Saute till onion turns transparent.Now add 1 cup of water,turmeric powder,salt and hing.Allow it to boil.Meanwhile add the roughly chopped potatoes and diluted besan flour.(I transferred everything to a small cooker and cooked for one whistle in high flame for quick cooking of onions.Its optional.U can do it in kadai too.) Boil well for few minutes till onion gets cooked well & masala reaches semi solid consistency.Switch off the flame.Add some coriander leaves if necessary. Potato masala is ready to serve with hot puffy puri ! NOTE For variations,u can add finely chopped carrots and a handful of peas while sauting onions.U can also add half of a finely chopped tomato. U can add besan flour or skip it if u don’t like tat flavour.But i add it to give the restaurant touch as well as to give a creamy texture. This masala thickens when it cools.So make it slightly watery before switching off the flame. Adjust the quantity of chillies as per ur taste.I don’t chop the chillies finely for my daughter’s sake.So i slit and add.But in hotels they do add them finely chopped. To make this as kurma,add some finely chopped garlic cloves and 1/2 tsp of garam masala powder.

Puffy poori with this potato masala tastes like heaven for morning breakfast.Do try & feel it !!

Don't forget to check out my puffy poori/Puri recipe with tips n tricks !

Very good recipes Tags: Potato recipes, Poori masala recipe, Potato masala for puri, Poori masala, Aloo masala, Potato bhaji, side dish for poori, how to make potato masala for poori, Poori kizhangu

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MIXED VEGETABLE CHUTNEY RECIPE | VEGETABLE CHUTNEY FOR IDLI DOSA

Basically I love to prepare varieties of chutney recipes for breakfast. So I keep searching and trying them. Vegetable chutney recipe was in my to-do list for long time. I referred Mrs.Mallika badrinath’s chutney varieties book for this recipe & I prepared this chutney using cabbage, cauliflower, chayote & carrot. U can also add few pieces of Zucchini, Capsicum & brinjal to make it more healthy. Myself and Sendhil had a satisfaction of eating a healthy side dish for idli, dosa. It tasted great. I am sure this chutney would be a healthy n yummy replacement for our usual coconut chutney & tomato chutney recipes .

Ok, Lets see how to make this mixed veg chutney for idli, dosa. Procedure & ingredients list may seem lengthy. But its really worthy to try!

Mixed vegetable chutney recipe

Mixed vegetable chutney recipe for idli, dosa!

Cuisine: Indian

Category: Chutney recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

To saute & cook Carrot - 1 no Chayote/chow-chow –1/2  (small) Cauliflower – 1 big floret Cabbage – few leaves  Cooking oil – 1 tbsp Salt & water – as needed To roast & saute Oil – 1 tbsp Red chillies – 4 to 5 Chana dal – 2 tbsp Hing/Asafetida – 2 pinches Tomato – 2 nos Big onion – 1 no To temper Cooking oil – 1/2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2tsp To grind raw Grated coconut – 2 tbsp Coriander leaves – 2 stalk Curry leaves – 8 nos Tamarind - a small pinch Salt - as needed

METHOD

Wash and chop the vegetables,onion & tomato. In a kadai heat oil and roast the ingredients given under “to roast n saute”. After roasting dal, chillies & hing , add the chopped tomatoes & onion pieces. Add little salt for quick sautéing. Remove and set aside. Again heat 1-2 tbsp of oil in the kadai and saute all the chopped vegetables. Saute for 5 minutes in medium flame till the vegetables change in color. Add some salt for quick cooking. Add 1/2 cup of water and cover cook the vegetables till it turns soft. Once the veggies are cooked, remove & set aside to cool. In the mean time,grind the dal,chillies,tomato & onion mixture without adding water. To this add the sauteed veggies, grated coconut, coriander leaves & curry leaves. Grind it to a thick paste adding little water. Check for salt and taste. Add a pinch of tamarind & grind again if you feel the chutney is too spicy. Temper the chutney with mustard seeds and urad dal. Serve with idli, dosa adding few tsp of gingely oil/Sesame oil. Enjoy !

Note

Adjust the quantity of red chillies based on the spiciness of chillies. I used Byadgi chilli variety which is less spicy. U can use 4-5 nos if the chillies are spicy.  U can use any vegetables of your choice.

Enjoy this mixed vegetable chutney with idli,dosa. It tastes yum !

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Raw Tomato Chutney Recipe - Uncooked Tomato Chutney For Idli Dosa

I must thank my sister Radha for teaching me this super quick and easy, uncooked raw tomato chutney recipe. It has only 2 major ingredients.U can prepare it in just 2 minutes.No sauting,no chopping works too.This chutney is very similar to my MIL’s vengaya molaapdi (2 ingredient onion chutney).When i tried this chutney for the first time, I made it less spicy.The taste was very bad and I felt the raw smell of tomatoes too.When i told this to my sis, she suggested me to add more green chillies & try again.So this time i made it perfectly and loved its taste.This chutney tastes super spicy and its a great side dish for idli,dosa.U should have this chutney mixed with few tsp of gingely oil to enjoy its actual taste and flavour.Even Raksha liked this chutney mixed with ghee .U can grind and store this chutney in refrigerator for two days.Its taste gets improved.I hope this chutney would be useful for Bachelors & working women .Ok,lets see how to make this South Indian style easy,quick,spicy tomato chutney at home..
Don’t forget to check out my 2 ingredient easy onion chutney recipe .My most favourite chutney .

Easy, Raw tomato chutney recipe

Easy, uncooked, raw tomato chutney recipe with just two ingredients  - Spicy tomato chutney for idli,dosa!

Cuisine: Indian

Category: Chutney

Serves: Serves 1-2

Prep time: 1 Minutes

Cook time: 1 Minutes

Total time: 2 Minutes

INGREDIENTS

Ripe tomato- 1 no Green chillies - 3-4 nos (small) Tamarind - a small pinch Salt - as needed

METHOD

Roughly chop the tomatoes.Take the tomatoes,green chillies,tamarind and salt.Grind it to smooth paste.No need to add water becoz the water content in tomatoes itself is enough.Add water only if necessary. Serve with idli,dosa adding few tsp of gingely oil/Sesame oil. Enjoy !

Note

Adjust the quantity of green chillies based on the spiciness of chillies. Make sure that the flavour of chillies should be dominant than tomatoes. I have given in very small quantity.Try this once.If u like this taste,grind in large quantity. If u want to give this chutney for ur kids,mix little chutney in lots of ghee and serve them.Ghee helps to suppress the spiciness & reduces the burning sensation in tummy.

Enjoy this easy n spicy tomato chutney with idli,dosa.It tastes yum !

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Very good recipes Tags: Tomato recipes, Chutney recipes, Chutney, Side dish for idli, dosa, Indian chutney recipes, Easy recipes

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CARROT CHUTNEY RECIPE WITHOUT COCONUT FOR IDLI DOSA

I wanted to try chutney recipes with vegetables for long time.To begin with,i tried carrot chutney for dosa this morning.I had already tried carrot chutney recipe with different combinations like with coconut, with dal,tomato etc from different blogs.But finally settled with this recipe .This chutney tastes little spicy and this spiciness helps to overcome the sweetness of carrot.Earlier, whenever i make carrot chutney,Sendhil used to say there is a mild sweetness in the chutney which he didn’t like and he ask me to keep idli podi instead of  chutney.But this time,he ate two more dosas with this chutney without asking podi.It shows the success of this recipe right?? .So i immediately thought of sharing it in my food book.As mangala mentioned,it tasted great with dosa.I have not tried with idli though.Do try this chutney and make a healthy side dish for idli,dosa.U will enjoy its taste and goodness of carrot .

Carrot chutney recipe

Carrot chutney recipe for idli,dosa without coconut & dal

Cuisine: Indian

Category: Sidedish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Carrots - 3 nos (medium sized) Big onion - 1 no Or Small onion - 10 nos Green chillies - 3-4 nos Garlic cloves - 4 nos Tamarind - a small piece Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Hing - a pinch

METHOD

Wash and grate the carrot.Chop onions,slit chillies,peel garlic and set aside. Heat pan with 1 tsp of oil and saute the grated carrots till it turns pale orange & raw smell leaves as u see in the picture.Remove in a plate and let it cool. In the same pan,heat 1 tbsp of oil and saute the onions,chillies and garlic cloves.Saute till onion turns transparent. After everything cools down,grind them to a smooth paste adding salt,tamarind and water.Temper all the ingredients given above and add to the chutney.Mix well and serve with idli,dosa.

Note

Use small onions for best taste.But i used big onions here. Add more chillies if u want the chutney more spicy. Saute carrots till the raw smell leaves completely.It is very important for this chutney else chutney tastes sweet n raw.

Serve with idli,dosa  topped with sesame oil and enjoy !

Check out my other carrot recipes if interested
Carrot halwa
Carrot kurma
Carrot sambar for idli,dosa

Very good recipes Tags: Carrot recipes, Chutney recipes, side dish for idli dosa, Sidedish recipes, Indian chutney recipes

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EASY PEANUT CHUTNEY RECIPE FOR IDLI DOSA - HOTEL STYLE GROUNDNUT CHUTNEY

Peanut chutney also known as groundnut chutney/ Kadlekai chutney/ Verkadalai chutney/ Palli chutney was in my try list for long time. Though I am not a big fan of it, I wanted to try it for Sendhil. I know he loves peanut a lot. So I got this recipe from my friend Megha who is an expert in cooking Andhra & Karnataka dishes.

 I learnt ragi mudde and so many typical Andhra , Karnataka recipes from her. I will share them one by one in future. And coming to this chutney, I have tried many times in my kitchen. Like Sendhil, I too started loving this chutney a lot. I am not sure whether this chutney is of Andhra style because I found different types of  Andhra style peanut chutney recipes on net. Whatever be its origin, it tastes great !

Sometimes I use little milk along with water to make the chutney super white in color  & it tastes more like the chutney that is served in road side hotels. It is a best side dish for idli, dosa. U can make “N” number of variations in this chutney. I have shared them in “Notes” section. So if you are a peanut lover, do try this easy groundnut chutney recipe. I am sure,u’ll make it more often like me.

Easy peanut chutney recipe

Peanut chutney for idli,dosa - Easy and tasty side dish!!

Cuisine: Indian

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup -250ml Peanuts/Groundnut - 1/2 cup Green chillies - 3 to 4  Garlic cloves - 4  ( small sized) Cumin seeds - 1/4 tsp Coconut – 1 tbsp ( 1 big finger size,optional) Salt - as needed Boiled,cooled Milk – 1/4 cup (optional) Water - as needed To temper Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Red chillies – 1 no Curry leaves - few

METHOD

Heat a kadai well for a minute. Simmer the flame and dry roast the peanuts till it turns golden brown. It crackles as soon as it is roasted. Switch off the flame and leave it in hot kadai to become crispy. After it is cooled down, take a handful of peanuts and rub them between your palms to remove its skin. Do in batches and set aside. Now heat 1 tsp of oil in a kadai and saute the green chillies. In a mixie jar, add cumin seeds, coconut, green chillies, peanuts, garlic cloves, salt and grind it once to crumble them. Then add little milk + water . Grind it to a smooth paste. Do not use milk if you want to use this chutney for 2 to 3 days storing in refrigerator.  Temper and add to the chutney ! Adjust its consistency by adding water. Serve with idli, dosa. Enjoy !

Note

For variations U can use red chillies in place of green chillies Add 1-2 small onions to the above recipe. Using coconut is optional. U can also add few stalks of coriander leaves while grinding. Roast 1 tbsp of chana dal in little oil and add while grinding. Adding milk is also optional. But it gives white color to the chutney.

Enjoy with idli and dosa. Tastes yummy !!

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THICK COCONUT CHUTNEY/GETTI CHUTNEY RECIPE–HOTEL STYLE

2 idli-getti chutney is a famous combo in Tamil nadu hotels. Be it a big restaurant or a small road side hotel, this chutney would be kept in parcels. More than hotels, our tamil movie comedians made this a special combo. Remember Gowndamani, Senthil (All in all azhagu raja comedy) & Vivek comedy scene in a movie where he says”2 idli, getti chutney parcel “ ( I forgot the name of the movie ). 

So whenever I think of getti chutney, these scenes flash in my mind. Not just for idli, they serve this chutney with set dosa, vada, bajji & bonda too. As Iam a big fan of this parcel chutney, I wanted to try myself for long time. Even here in Bangalore, they keep this chutney for parcel idli & dosa. I love it a lot. But here, they add little coriander leaves because its color would be green.

Ever since I wanted to make this chutney, I have been trying in different combinations and finally I am settled with this recipe. Initially I used to make it with coconut & fried gram dal (pottukadalai). But I felt some flavour was missing in that. Then I tried adding few garlic cloves & Yes, I got the same taste . 

Do prepare this chutney at least 30 minutes before serving for all the flavours to blend well. So friends, do try this getti thengai chutney for idli. சில பல இட்லிகள் உள்ளே போகும் , Iam sure. Moreover, this chutney tastes good for puliodharai & lemon rice too !!

I attempted to take a picture of parcel idli with chutney, is it looking realistic??

Getti chutney/Thick coconut chutney

Hotel style getti chutney for parcel - Thick coconut chutney for idli & set dosa

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Grated coconut - 1/2 cup Fried gram dal / pottukadalai - 2 tbsp Green chillies – 3 - 4 nos ( Use 2 for less spice) Garlic cloves - 5 nos ( small cloves) Salt - as needed Water - very little

METHOD

Take the grated coconut, pottukadalai, chillies & garlic cloves, salt in a mixie jar. First grind them coarsely to a thick paste without adding water. Grind it to the maximum. Now add very little water(few tbsp) and grind it to make a thick paste by wiping the sides of mixie jar.  Tadaaaa, hotel style getti chutney is ready. Enjoy with hot idli !!

 

Note

Color of this chutney may vary slightly based on the number of green chillies & the quantity of fried gram dal you use. Add more fried gram dal if you like its flavour. For variations, add few coriander leaves and a pinch of turmeric to get nice green color. U can also try adding one small onion for the above quantity. It also adds a flavour to this chutney. Make sure you add less water while grinding else the consistency may vary.  Adjust the number of chillies as per your taste buds.  If you want in pure white color, add little milk instead of water. Prepare this chutney at least 30 minutes in advance to enjoy the actual flavour.

I enjoyed idli with this chutney & sambar. It tasted yummy !!

 

Check out my other chutney recipes with coconut

• Coconut chutney/Thengai chutney with ginger
• Green chutney
• Green chutney-2
• Mint chutney
• Hotel style coconut chutney
• Pottukadalai chutney

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