Search Chitra's Food Book

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

December 3, 2018

Boiled tomato chutney recipe – Simple tomato chutney recipe

Boiled tomato chutney recipe
Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.
Boiled tomato chutney


Boiled tomato chutney recipe


Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.



Cuisine: South Indian
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes



INGREDIENTS
To pressure cook
  • Ripe tomato - 3
  • Big onion - 1 (use 2 if medium sized)
  • Garlic cloves - 4
  • Green chilli - 1
  • Curry leaves – 4
  • Red chilli powder - 1/2 tsp
  • Turmeric powder - 1/8 tsp
  • Salt - as needed
  • Water - 1 cup
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Hing /asafetida - a big pinch
  • Coriander leaves – to garnish
Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.
HOW TO MAKE BOILED TOMATO CHUTNEY
  1. Wash and chop onion, tomato, green chilli, garlic.
  2. In a pressure cooker, take the chopped ingredients.
  3. Add turmeric, red chilli powder, salt and water.
  4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
  5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
  6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato.

  • In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle.
  • Boiled tomato chutney recipe
  • Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely.

  • Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.  
  • Boiled tomato chutney recipe
  • Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

  • Boiled tomato chutney recipe

Note

  • Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell.
  • Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato.
  • Garnishing with coriander leaves is optional.
  • For variations, you can skip cooking curry leaves along with tomato.
  • You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !
Cooked tomato chutney


Continue Reading...


November 13, 2018

Karnataka Red Coconut Chutney Recipe For Idli, Dosa

Red coconut chutney  

I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.


Karnataka Red Coconut Chutney Recipe


Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa



Cuisine: Karnataka
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
1 cup - 250ml
  • Grated coconut - 1 cup
  • Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp
  • Byadgi red chilli - 4 nos.(Use 6 for spicy chutney)
  • Tamarind - Small berry size (pinch into small pieces)
  • Ginger - 1/2 inch piece
  • Asafetida/ hing - a pinch
  • Salt & water - as needed
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
HOW TO MAKE RED COCONUT CHUTNEY
  1. Wash and soak byadgi red chilli in little water for 5 minutes.
  2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
  3. Add required salt, water and grind to a smooth paste.
  4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
  5. Add to chutney and mix well. Serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
  • Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water.

  • Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl.

  • Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa.

    Enjoy !

Note

  • For variations, skip roasted gram dal and use coconut alone.
  • If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.
Continue Reading...


November 8, 2018

Andhra Hotel Style Peanut Chutney Recipe(Without Coconut) For Idli, Dosa


I got this Andhra hotel style peanut chutney recipe from Vahchef’s video. Vahchef mentioned that he learnt this chutney recipe from the cook of a popular street side hotel. As this recipe is completely different from the usual hotel style peanut chutney without coconut, I tried it immediately. It came out so well. We all loved it very much. If you have roasted peanuts in hand, you can make this chutney under 10 minutes with very less ingredients. The best part is adding roasted and crushed urad dal at the end which is unique and gives a mild crunchy taste. Friends, do try this Andhra hotel style peanut chutney without coconut (palli chutney / Verusenaga pachadi in Telugu) for idli, dosa. You will love it.  I served it with thatte idli  ( plate idli).

Hotel peanut chutney recipe without coconut


Hotel peanut chutney recipe without coconut

Andhra hotel style peanut chutney recipe without using coconut. Its a good side dish for idli and dosa.



Cuisine: Andhra
Category: Chutney
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Roasted peanuts - 1/2 cup
  • Garlic cloves - 4 small
  • Kashmiri red chilli powder - 1/2 tbsp (1.5 to 2 tsp)
  • Tamarind - small gooseberrey size
  • Salt & water - as needed
  • Cooking oil - 1 tbsp
To saute and grind
  • Cooking oil - 2 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Urad dal – 1.5 tbsp
  • Curry leaves - 5
  • Hing / Asafetida – 2 pinches
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE HOTEL PEANUT CHUTNEY
  1. To make hotel peanut chutney, heat oil in a kadai and roast the garlic.
  2. To this add roasted peanuts with skin. Lower the flame and add chilli powder, tamarind extract. Mix well and switch off the flame.
  3. Add salt and grind to a smooth paste adding required water. Chutney should be slightly watery.
  4. Transfer to a bowl. Again heat oil in a kadai. Splutter mustard seeds, cumin, urad dal, curry leaves and hing. Roast and grind to coarse powder.
  5. Add this powder to peanut chutney. Mix well. Temper mustard, curry leaves.  Add to chutney. Mix well and serve with hot idli, dosa.
PEANUT CHUTNEY - STEP BY STEP PICTURES
  • Dry roast the peanuts in a hot kadai till it skin crackles OR microwave peanuts in high power for 2 minutes. No need to remove the skin. Cool down and set aside. Soak tamarind in 1/2 cup water and take the extract. Keep it aside.

  • In a kadai, heat 1 tbsp oil and roast the garlic cloves. Add roasted peanuts, mix well. Lower the flame. Add salt, red chilli powder. Mix quickly and add tamarind extract without burning chilli powder.

  • After it cools down, grind everything to a smooth paste. Do not add more water while grinding, it may splash. So first grind the peanuts with required water to a smooth paste. Then add more water and grind to a watery chutney.

  • Transfer to a serving bowl. Now heat oil in a kadai and temper mustard seeds, cumin seeds, urad dal, hing and curry leaves. Roast the dal till golden. Grind to a powder.

  • Add to chutney, mix well. Again temper mustard seeds, curry leaves and add to chutney. Tempering is not mentioned in original recipe. But I did it. Please check the main pictures for this step. 

  • Serve this chutney with hot idli and dosa. Enjoy !

Note

  • Adjust the quantity of red chilli powder based on your taste.
  • For variations, you can add 1 tbsp coconut while grinding.

Try this Andhra hotel style peanut chutney for idli, dosa and enjoy !

Continue Reading...


October 2, 2018

Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa


Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

Check out my 50+ chutney varieties too.


Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney


Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

Kerala style red coconut chutney for idli , dosa.



Cuisine: Kerala
Category: Chutney recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Grated coconut - 3/4 cup
  • Red chilli - 4 to 5 nos.
  • Small onion - 3 nos.
  • Ginger - 1 inch piece
  • Tamarind - Small Berry size
  • Salt & water - as needed
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Small onion - 3 nos. (Sliced thinly)

HOW TO MAKE KERALA RED COCONUT CHUTNEY

  1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
  2. Grind to a smooth paste.
  3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
  4. Add to the chutney. Mix well.
  5. Serve  this red coconut chutney with idli, dosa.

KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

  • In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste.
  • red coconut chutney kerala style
  • Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !red coconut chutney kerala style

Note

  • Adjust the quantity of red chillies as per your taste.
  • Do not skip the onion. If you don’t have small onion, use half of the big onion.
  • Do not add more ginger. It will dominate the flavor.
  • Tempering in coconut oil gives nice flavor.

Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !


Technorati Tags: ,,,,,,
Continue Reading...


September 24, 2018

Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

Bangalore hotel style chutney

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients. When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.
Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.
Bangalore hotel style coocnut chutney

Bangalore Hotel Style Coconut Chutney Recipe


Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa



Cuisine: Karnataka
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Grated coconut - 1/2 cup
  • Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too)
  • Green chilli - 3 nos ( use 5 for spicy taste)
  • Tamarind - Small piece
  • Cumin seeds / Jeera - 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 5 leaves
  • Mint leaves - 3 leaves
  • Coriander leaves - a handful
  • Turmeric powder – a pinch (to make bright green chutney, optional)
  • Salt - as needed
  • Sugar – a pinch (optional)
  • Water - as needed to grind and mix in chutney
To Temper
  • Cooking oil -1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

  1. In a mixie jar, take the grated coconut and other ingredients.
  2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
  3. Grind thick and slightly coarse in texture.
  4. Remove in a bowl and temper the chutney.
  5. Take the required chutney in a bowl. Add water to dilute it.
  6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

  • Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.

  • Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding.Altervatively you can grind all the ingredients except greens coarsely. Lastly add the green leaves and grind it. 
  • Bangalore hotel style coconut chutney
  • Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
  • PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.
  • Bangalore hotel style coconut chutney


Note

  • For variations you can use equal quantity of coconut and gram dal. 
  • Do not skip garlic. In most of the hotels garlic is used.
  • A pinch of turmeric powder should be used to get this bright green color.
  • Cumin seeds also give a nice flavor.
  • Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white.
  • Do not add more curry leaves and mint leaves. Quantity of coriander should be more.
  • Do not grind too smooth. Taste and flavor varies.
Karnataka hotel style chutney

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

Karnataka hotel coconut chutney


Continue Reading...


September 5, 2018

Saravana bhavan Hotel Style Coconut Chutney For Idli,dosa

hotel style coconut chutney
Hotel style coconut chutney (thengai chutney in Tamil) popularly known as white chutney is a very simple chutney recipe with minimum ingredients. In Tamil nadu, it is served as side dish for idli, dosa, pongal, vada and other South Indian tiffin recipes. After going through so many websites and YouTube videos, I tried this restaurant style coconut chutney recipe at home. As I expected, it looked and tasted very similar to the hotel white chutney. In popular hotels like Saravana bhavan, Adayar Ananda bhavan they serve this kind of coconut chutney. It looks super white in color and slightly loose in consistency. It doesn't taste spicy at all instead it tastes mildly sweet too. Many people says coconut chutney in hotels is prepared using Thengai punnakku (Coconut oil cake/ coconut residue) , Kadalai Punnaku( Groundnut oil cake) and pottukadalai / roasted chana dal as they are low in cost when compared to fresh coconut and yield of the chutney is more. Yes it may be true with small food joints where the chutney looks pale white in color. Some hotels use milk or coconut milk to grind the chutney which helps to bring white color even with the same ingredients. Some people also add a dash of ginger or garlic and small onion for flavor enhancements. However it is prepared, we all love hotel type coconut chutney recipe, isn’t it ??  So today I have shared the basic white colored coconut chutney recipe without roasted chana dal.  Lets see how to make it with step by step pictures. I have also shared few tips at the end of this post to make white colored coconut chutney. Very soon I will share Karnataka hotel style coconut chutney recipe which is completely different from this recipe.

If you are interested, please check my hotel style Kara chutney recipe / Red chutney too !




hotel style coconut chutney

Hotel style coconut chutney recipe - Restaurant style thengai chutney


Hotel style coconut chutney recipe - Restaurant style thengai chutney

How to make Tamilnadu hotel style coconut chutney recipe



Cuisine: Tamilnadu
Category: Chutney Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Freshly grated coconut - 1/2 cup (Do not use the brown part)
  • Green chilli - 1 ( Small in size)
  • Cashewnuts – 2
  • Tamarind – A pinch (optional)
  • Salt - as needed
  • Water - to grind the chutney
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves – Few (optional)
  • Red chilli – 1 no (optional)

HOW TO MAKE HOTEL COCONUT CHUTNEY 

  1. Grate the white part of fresh coconut.
  2. Take grated coconut, green chilli, cashews, salt and water.
  3. Grind to a thick, smooth chutney.
  4. Temper mustard seeds and urad dal in oil.
  5. Add to coconut chutney. Mix well and serve with idli, dosa.

HOTEL COCONUT CHUTNEY - STEP BY STEP PICTURES

  • Grate white part of the coconut. Do not use the brown part.

  • In a mixie jar, take the grated coconut, green chilli, pinch of tamarind (optional), cashew nuts, salt. Grind to a coarse paste without water.

  • Now add the required water and grind to a thick, smooth chutney. Transfer to a bowl.
    • Hotel coconut chutney recipe
  • Heat oil in a small kadai. Temper mustard seeds, urad dal and add to chutney. If you like you can temper red chilli and curry leaves too. Mix well and serve with idli, dosa !
  • It stays good for 2 to 3 hours without refrigeration if you do not use your hands while grinding and mixing. It stays good for 2 days under refrigeration.Enjoy ! 
  • Hotel style coconut chutney

Note

  • For variations you can skip cashewnuts and add 1 tsp of pottukadalai / roasted chana dal.
  • You can add 1 garlic clove or 1/4 inch ginger for more flavor.
  • In some hotels, coconut chutney is tempered with red chilli and curry leaves. But I din’t use them.
  • You can also add a pinch of sugar if you like sweet taste in coconut chutney.
TIPS TO MAKE WHITE COLORED COCONUT CHUTNEY 

DO’s:
1. Always use freshly grated coconut.. Do not grate the brown part. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
2. Add less water for getti (thick )chutney, add the quantity necessary to run your mixie.
3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
Don’ts:
1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly pale white color with oily look.
2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
4.In cold places , coconut leaves oil while grinding chutneys. To avoid this , use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil.

Try this easy, yummy Tamilnadu hotel style coconut chutney / Thengai chutney for idli, dosa !
restaurant style coconut chutney


Continue Reading...


June 22, 2018

Coconut Chutney With Onion –Thengai Chutney Recipe For Idli

coconut chutney for idli

This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast. Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us. Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

Do check out my coconut chutney with red chilli and garlic for dosa !
Thengai chutney recipe

Coconut chutney with onion for idli


Coconut chutney with onion for idli

Coconut chutney recipe tempered with onion - Yummy side dish for idli


Cuisine: Tamil nadu
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup = 250ml
  • Grated coconut - 1 cup
  • Green chilli - 5 nos
  • Tamarind - Small berry size
  • Salt - as needed
  • Water -To grind
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/ 2 tsp
  • Small onions - 10 nos OR Big onion - 1 no
  • Curry leaves - Few

METHOD

  1. Grind coconut, green chilli, tamarind, salt with water.
  2. Heat oil and temper mustard, urad dal & curry leaves.
  3. Add the chutney to the kadai with little water. Boil for few minutes.
  4. Serve with hot idli !

METHOD - STEP BY STEP PICTURES

  • In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
    Coconut chutney with onion
  • In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney. TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
    Coconut chutney with onion
  • Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

Note

  • Adjust the number of chillies as per your taste.
  • If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies.
  • No need to use pottukadalai / fried gram dal.

Try this yummy coconut chutney with onion. You will love it !
coconut chutney with onion

Continue Reading...


June 13, 2018

Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

Peanut chutney without onion and garlic

Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

Peanut chutney without onion and garlic


Peanut chutney without onion and garlic


Peanut chutney without onion and garlic

No onion No Garlic Peanut Chutney Recipe For Idli, Dosa


Cuisine: Andhra
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup = 250ml
  • Roasted Peanuts – 1/2 cup
  • Chana dal – 1 tbsp
  • White Urad dal – 1 tbsp
  • Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli)
  • Cumin seeds – 1/2 tsp
  • Curry leaves – 5 leaves
  • Cooking oil - 1 tbsp
  • Tamarind - Small piece
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few
  • Hing - a pinch

METHOD

  1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
  2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
  3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
  4. Add salt, required water and grind everything to a smooth paste.
  5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

  • In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave.

  • Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame.

  • Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down.
    Peanut chutney without onion and garlic
  • Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa.
  • Enjoy !Peanut chutney without onion and garlic

Note

  • Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli.
  • For variations, you can add a small piece of ginger.
Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !
No onion no garlic peanut chutney recipe

Continue Reading...