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

April 16, 2019

15 Coconut Chutney Recipes – Coconut Chutney Varieties For Idli, Dosa

coconut chutney varieties

Coconut chutney recipe is the most preferable south Indian side dish for idli, dosa. Most of the coconut chutney recipes require no cooking. So it can be prepared without fire. I have blogged nearly 15 coconut chutney varieties for idli, dosa and rice. So I thought to have a collection of coconut chutney recipes under one page for easy reference. In South India, especially in Tamil nadu and Kerala, coconut is a vital ingredient in our regular cooking. We use coconut in chutney, kuzhambu, kootu, poriyal and even in kurma varieties to grind masala. Basically coconut chutney recipes are easy to make and simple to prepare under minutes. If you want to make a quick side dish for idli, dosa during busy morning hours, coconut chutney is the best option. One can make N number of variations in a simple coconut chutney and come up with varieties. In this collection, you can find hotel style coconut chutney, green coconut chutney, red coconut chutney, coconut chutney without chana dal, coconut chutney for travel, few Kerala style coconut chutney recipes, Karnataka style coconut chutney and much more. Most of these chutney recipes are learnt from my mom, MIL and cook books. I have also shared 3 different types of coconut chutney recipes in a video. Ok, lets see the collection of 15 coconut chutney varieties below.

Check out my 65 chutney recipes for idli, dosa 


15 chutney recipes/ thogayal for rice. 

15 idli varieties 


 30 Idli sambar recipes 


20 side dish for poori 


20 Kurma varieties for roti, poori, idli, dosa 


70 Kuzhambu recipes for rice


Coconut Chutney Varieties

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April 9, 2019

Easy Tomato Garlic Chutney For Idli Dosa - Thakkali Poondu Chutney

Tomato garlic chutney
Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.

Also check out my 20 tomato chutney varieties, 65 chutney recipes too.

Tomato garlic chutney recipe



Tomato garlic chutney recipe for idli, dosa


Tomato garlic chutney recipe for idli, dosa

Easy tomato garlic chutney for idli, dosa / Thakkali poondu chutney



Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
To grind
  • Ripe tomato / thakkali - 2 
  • Garlic cloves / Vellai poondu - 8 ( use 4 for malai Poondu/ big cloves/
  • Tamarind – a small piece
  • Salt & water - as needed
To saute in oil
  • Gingely oil / Nalla ennai - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves - Few
  • Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)
HOW TO MAKE TOMATO GARLIC CHUTNEY
  1. In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
  2. Grind to a smooth paste adding enough water.
  3. In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
  4. Lower the flame and add red chilli powder. Mix quickly without burning it.
  5. Add the chutney immediately and mix well.
  6. Rinse the mixie jar with little water and add to chutney.
  7. Boil in low to medium flame till oil releases in sides.
  8. Switch off the flame. Cool down and enjoy !
TOMATO GARLIC CHUTNEY RECIPE - STEP BY STEP PICTURES

  • Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside.
  • Tomato garlic chutney recipe
  • In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves.

  • Lower the flame completely and add red chilli powder. Mix quickly without burning it.

  • Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well.
  • Tomato garlic chutney recipe
  • Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark
  • Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.

Note

  • Adjust the quantity of red chilli powder as per its spice level.
  • If you are using big sized garlic cloves, you can reduce its quantity.
  • Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.

Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !
Thakkali poondu chutney
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March 18, 2019

Tomato Chutney Varieties - 20 Tomato Chutney Recipes For Idli Dosa

Tomato chutney varieties

20 Tomato chutney recipes / Collection of tomato chutney varieties. Tomato based chutney is my most favorite among all the chutney recipes I make in my kitchen. So I love to try varieties of tomato chutney recipe for idli dosa I come across in cookbooks, TV shows, friends and relatives. Here I have made a collection of 20 tomato chutney varieties starting from easy tomato chutney recipe to tomato chutney without onion garlic, tomato thokku recipes , green tomato chutney etc. I have also shared a tomato garlic chutney for roti. All these recipes tastes great with idli, dosa, paniyaram, pongal and appam. Friends, do check out this collection and try your favorite. I have also shared a video below for 3 easy tomato chutney varieties. Do watch it. Also don’t forget to share your feedback with me. Lets see the list of tomato chutney recipes for idli, dosa below !

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Video: 3 TOMATO CHUTNEY VARIETIES

3 different tomato chutney recipes for idli, dosa.

TOMATO CHUTNEY VARIETIES

EASY TOMATO CHUTNEY


TOMATO MINT CHUTNEY


TOMATO CHANA DAL CHUTNEY


TOMATO FRIED GRAM DAL CHUTNEY / THAKKALI POTTUKADALAI CHUTNEY


TOMATO GINGER CHUTNEY


TOMATO GARLIC CHUTNEY



SPICY TOMATO CHUTNEY FOR DOSA

TOMATO CHUTNEY WITHOUT ONION GARLIC


BOILED TOMATO CHUTNEY


TOMATO PEANUT CHUTNEY


HOTEL KARA CHUTNEY



TOMATO GARLIC CHUTNEY FOR ROTI

KADAMBA CHUTNEY


VEGETABLE CHUTNEY WITH TOMATO


RAW TOMATO CHUTNEY

GREEN TOMATO CHUTNEY


TOMATO THOKKU WITHOUT ONION


TOMATO THOKKU IN PRESSURE COOKER


TOMATO THOKKU WITH ONION, GARLIC



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December 26, 2018

Pottukadalai Chutney Recipe Without Coconut – Roasted Gram Dal chutney

Pottukadalai chutney recipe
Pottukadalai chutney / udahca kadalai chutney is our family favorite chutney recipe for dosa and paniyaram. According to me, roasted chana dal is the tasty and healthy alternative for people who is looking for chutney without coconut. My mom makes a spicy, watery pottukadalai chutney with little coconut (Roasted gram dal chutney in English, Udaitha kadalai chutney in Tamil) for idli, dosa and paniyaram just like street side hotels. Its my most favorite since childhood. Following my mom, I started trying varieties of pottukadalai chutney recipes with and without coconut, tomato etc. Recently I tried this chutney recipe from a cookbook. I served it with soft dosa recipe. Many of my readers were asking about its recipe in my instagram page. So I thought of blogging it here. Its a very simple chutney recipe with minimal ingredients. Actual recipe called for adding coconut as well. But I skipped coconut completely and tried it. It came out very well. Do not forget to add more red chillies and temper with mustard seeds, hing. It is the key to make this chutney flavorful and perfect. Friends, do try this easy, yummy pottukadalai chutney without coconut and share your feedback with me.

Check out my watery pottukadalai chutney for paniyaram !

roasted chana dal chutney

Pottukadalai chutney recipe for idli, dosa


Pottukadalai chutney recipe for idli,dosa

Easy pottukadalai chutney without coconut - Side dsih for idli, dosa



Cuisine: Tamilnadu
Category: Chutney
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
1 cup = 250ml
  • Pottukadalai / Roasted gram dal - 1/2 cup
  • Red chilli – 3 to 4
  • Garlic - 4 cloves
  • Tamarind - a pinch
  • Salt & water - as needed
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Hing / Asafetida - 2 pinches
  • Curry leaves - Few
HOW TO MAKE POTTUKADALAI CHUTNEY
  1. Grind all the ingredients to a powder. Then add the required water and grind to a smooth paste.
  2. Add more water if you want to make it thin.
  3. Heat oil, splutter mustard seeds, urad dal, curry leaves and hing.
  4. Add to chutney. Mix well and serve with idli, dosa. 
METHOD - STEP BY STEP PICTURES
  • In a mixie jar, take the roasted chana dal, red chilli, tamarind, salt and garlic cloves. Grind to a fine powder without adding water.

  • Wipe the sides. Add water and grind to make a smooth paste. Add more water to make it thin and pourable. 
  • Pottukadalai chutney without coconut
  • Heat oil in a kadai. Temper mustard seed. Make sure mustard seeds splutter well. Then add urad dal, curry leaves and hing. All the ingredients should release nice flavor.
  • Pottukadalai chutney without coconut
  • Add to the chutney, mix well and serve with idli, dosa. I served it with soft dosa recipe.

Note

  • This chutney tastes the best if its slightly on the spicy side. So adjust the chilli accordingly.
  • Make sure to splutter the mustard seeds. Then add hing. It adds nice flavor to this chutney.

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

Pottukadalai chutney

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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


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