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Showing posts with label CHUTNEY VARIETIES. Show all posts
Showing posts with label CHUTNEY VARIETIES. Show all posts

August 4, 2021

Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe

Ponnanganni keerai thogayal

Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice.

I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often.

I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it.

Check out my Ponnanganni keerai sambar recipe.

ponnanganni keerai chutney

Ponnanganni keerai thogayal recipe


Ponnanganni keerai thogayal recipe

Ponnanganni keerai thogayal recipe for rice and dosa


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dwarf copper leaf / Ponnanganni keerai - 1 cup (loosely packed)
  • Ghee or sesame oil - 1 tbsp
  • Urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Small onion - 5
  • Garlic cloves - 4
  • Red chilli - 1
  • Green chilli - 1
  • Tamarind - small gooseberry size 
  • Curry leaves – 5
  • Grated coconut – 1/4 cup
  • Salt & water - as needed
To Temper
  • Ghee - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
HOW TO MAKAE PONNANGANNI KEERAI CHUTNEY
  1. Wash and clean ponnanganni keerai and discard the stem part.
  2. Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic.
  3. Add curry leaves, washed keerai. Saute till it shrinks in quantity.
  4. Add required water and cook till keerai becomes soft and well cooked.
  5. Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down.
  6. Grind to a smooth paste adding required water.
  7. Temper in ghee and add to chutney. Mix with plain rice and enjoy !
METHOD - STEP BY STEP PICTURES
  • Remove the ponnanganni keerai leaves from stem and discard the stem part. Wash the leaves thrice to remove the impurities.
  • ponnanganni keerai chutney
  • Heat oil or ghee in a kadai. Saute urad dal, chana dal, red chilli, green chilli till dal turns golden in color. Now lower the flame and add small onion, garlic and saute till onion turns transparent.
  • ponnanganni keerai chutney
  • Lastly add the washed keerai, curry leaves and saute till it shrinks in quantity. Add required water and cook in open pan till keerai becomes soft and well cooked. It takes 10 to 15 minutes in medium flame. Do not cover cook the keerai.
  • ponnanganni keerai chutney
  • Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down.
  • ponnanganni keerai chutney
  • Grind to a smooth paste adding required water. Temper mustard seeds, urad dal in ghee and add to thogayal.
  • Mix well and serve with plain rice adding ghee.
    Enjoy !
    ponnanganni keerai chutney

Note

  • Adjust the quantity of green chilli and red chilli as per your taste.
  • Do not skip tamarind. You can use 2 tomatoes if you want to skip tamarind.
  • If you are making for idli dosa, you can add more coconut.

Try this healthy Ponnanganni keerai thogayal for rice and dosa. You will love it !

ponnanganni keerai chutney

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March 31, 2021

30 Chutney Recipes Without Coconut–No Coconut Chutney Recipes For Idli Dosa

chutney recipes without coconut

Here is a collection of chutney recipes without coconut for idli dosa. South Indian breakfast and dinner recipes are incomplete without chutney recipes. Coconut based chutney recipes are prepared in most of the households as it is easy to make under few minutes. But sometimes we look for no coconut chutney recipes as we get bored of the usual coconut chutney taste or due to the shortage of fresh coconut in hand. Some of us also try to avoid coconut in the diet for health reasons.

People who look for chutney recipes without coconut will find this list helpful. In this collection, you can find some easy and yummy chutney recipes using tomato, onion, peanut and fried gram dal / roasted gram dal. Most of them are easy to make and tastes yummy.  Some of the chutney recipes can be taken for travel as well. Soon I will share a collection of chutney recipes without coconut and tomato.

Check out my 

65 chutney recipes 

Coconut chutney varieties

Tomato chutney varieties

Chutney recipes without coconut


Chutney recipes without coconut

Chutney recipes without coconut for idli dosa


 
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Peanuts
  • Onion
  • Tomato
  • Fried gram dal / roasted gram dal
  • Curry leaves
  • Coriander leaves
  • Tamarind
  • Red chilli
  • Green chilli
  • Vegetables
To temper
  • Cooking oil
  • mustard seeds
  • Urad dal
  • Curry leaves
  • Hing
  • Red chilli
 
    Fried gram dal chutney without coconut

Small onion chutney

Chettinad kara chutney

Peanut onion chutney

Andhra hotel chutney

Curry leaves chutney without coconut

carrot chutney without coconut

Peanut chilli chutney

Boiled tomato chutney

Peanut tomato chutney

Tomato ginger chutney

Garlic chutney without coconut

Tomato chana dal chutney

Tomato mint chutney

Tomato green chilli chutney

Tomato chutney without coconut, onion, garlic

Onion chutney without coconut

Capsicum chutney

tomato roasted gram dal chutney

Tomato garlic chutney

Onion chutney for appam

Tomato thokku without onion garlic

Bombay chutney

Raw onion chutney

Easy raw onion chutney

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January 25, 2021

Red capsicum peanut chutney | Red Bell pepper peanut chutney

red capsicum chutney

I make capsicum chutney (bell pepper chutney) rarely at home because my daughter and my husband are not a big fan of it. So I rarely buy and make capsicum recipes at home. Recently I bought few red capsicum at an offer price and tried a side dish for idli dosa. As I have already shared a green capsicum chutney with roasted dals, I prepared this red capsicum chutney with peanuts.

It came out so well and we all relished it with hot idli and dosa. Raksha and Sendhil couldn’t make out this capsicum chutney as the taste of peanut, onion and tomato was dominant. Friends, do try this peanut red capsicum chutney. I am sure even capsicum haters would love this chutney. For variations, you can use green capsicum or yellow capsicum. But the color of chutney slightly varies as per the color of capsicums you use.

Ok, lets see how to make red capsicum peanut chutney/ red bell pepper chutney with step by step pictures.

red capsicum chutney with peanuts

Red capsicum chutney / Capsicum peanut chutney recipe


Red capsicum chutney / Capsicum peanut chutney recipe

Red capsicum chutney / Capsicum peanut chutney recipe for idli dosa


 
Cuisine: Indian
Category: Chutney recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup - 250ml
  • Cooking oil - 2 tbsp
  • Red capsicum - 1
  • Tomato - 2
  • Big onion - 1
  • Red chilli - 3
  • Garlic - 3 cloves (optional)
  • Roasted peanuts - 3 tbsp
  • Grated coconut – 1 tbsp
  • 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
HOW TO MAKE RED CAPSICUM CHUTNEY
  1. Wash and chop capsicum, onion, tomato.
  2. Dry roast peanuts till the skin crackles and leaves nice smell.
  3. Heat oil in a kadai. Saute onion, red chilli, garlic cloves till onion turns transparent.
  4. Add capsicum and saute for few minutes till soft. Add tomato and salt.
  5. Saute till tomato turns mushy. Add roasted peanuts, tamarind piece, grated coconut.
  6. Mix well and switch off the flame.
  7. Let it cool down. Grind to a smooth paste adding water.
  8. Temper mustard seeds, urad dal and curry leaves. Add to chutney, mix well.
  9. Serve red capsicum chutney with idli and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop capsicum, tomato, onion, garlic cloves. Dry roast peanuts in a kadai or microwave for 2 to 3 minutes in high power. Cool down. No need to remove the skin.

  • Heat oil in a kadai. Saute onion, garlic cloves, red chilli and capsicum. Saute till onion becomes transparent and capsicum turns soft.
  • Capsicum peanut chutney
  • Add tomato and required salt. Saute till tomato turns mushy. Add roasted peanuts with or without skin . Lastly add grated coconut and tamarind piece. Mix well and switch off the flame. Cool down. 
  • Capsicum peanut chutney
  • Transfer everything to a mixie jar. Grind to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer to a serving bowl.

  • Heat oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney, mix well and serve with hot idli, dosa. Enjoy !
  • Capsicum peanut chutney

Note

  • Adjust the quantity of red chillies based on your taste.
  • You can skip coconut for variations.
  • You can use deskinned peanuts or peanuts with skin. But it should be roasted.
  • You can skip garlic and use ginger for variations.
  • Also you can add lemon juice instead of tamarind.


Try this easy, yummy red capsicum chutney for idli, dosa and enjoy !

I served it with vazhaithandu dosai / Banana stem dosa. 

Capsicum peanut chutney


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