Sorakkai Kadayal Recipe | Sorakkai Kadaiyal For Rice | Bottle Gourd Chutney For Rice

Sorakkai kadayal | Sorakkai masiyal | Bottle gourd chutney is an easy, one pot recipe for rice. It tastes good with idli, dosa and chapathi as well. It can be prepared directly in a pressure cooker. I got this recipe from Kavitha’s samayalarai Youtube channel. I made small changes in the ingredients and recipe as per my liking. It came out so well.

Nowadays I am making this sorakkai kadayal recipe at least once in a week. Addition of ginger is the highlight of this recipe. So don’t skip it. Ok, lets see how to make Sorakkai kadayal recipe for rice, idli, dosa and chapathi with step by step pictures.

 

Sorakkai kadayal recipe

Sorakkai kadaiyal recipe | Bottle gourd sabzi for rice

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Coconut oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Crushed coriander seeds – 1/2 tsp Cumin seeds – 1/4 tsp Bottle gourd - 1 Big onion – 1 or small onion - 15 Tomato - 1 Tamarind - small piece Ginger - 1 inch piece Garlic cloves - 5 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Red chilli - 1 Curry leaves - few Hing - 1/4 tsp Coriander leaves - to garnish

HOW TO MAKE SORAKKAI KADAYAL

1. Wash and peel the skin of bottle gourd. Remove the centre portion. Chop roughly into cubes.
2. In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania, urad dal, cumin seeds. Saute onion, garlic cloves, ginger pieces.
3. Add tomato and saute till mushy. Add bottle gourd pieces, sambar powder, turmeric powder, salt and water. 
4. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside.
5. Mash the cooked mixture well. Add the reserved water. Boil for few minutes.
6. Heat oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadaiyal.
7. Lastly garnish with finely chopped coriander leaves. Serve with rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of Bottle gourd. Remove the centre spongy part. Discard it. Chop roughly into cubes. Wash and chop onion, garlic, ginger, tomato. In a pressure cooker, heat oil. Splutter mustard seeds, crushed dhania seeds, cumin seeds. Saute onion, garlic cloves, ginger pieces. Add tomato and saute till mushy. Add bottle gourd cubes, sambar powder, turmeric powder, salt and water. Pressure cook in low flame for one whistle. Open the lid after the steam is released. Drain the excess water and set aside. Mash everything well till it becomes a coarse paste. Add the reserved water and boil for few minutes till its thick. Switch off the flame and garnish with coriander leaves. Heat coconut oil in a small kadai. Temper mustard seeds, urad dal, chana dal, red chilli, curry leaves and hing. Add to the kadayal. Mix well and serve with rice adding ghee. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste. Here I have tempered twice. You can skip adding mustard seeds and use curshed dhania and cumin seeds in the first step. Do not skip ginger as it gives a nice flavor.

Try this easy, yummy Sorakkai kadayal recipe for rice. You can have it with idli, dosa and chapathi as well.

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Dhania thogayal | Kothamalli Vidhai Chutney | Coriander Seeds Chutney For Rice

Dhania thogayal / kothamallai vidhai thogayal was in my try list for years. Recently one of my readers was also asking me to try and share this recipe in my blog. Actually Coriander seeds chutney can be prepared in many ways. The recipe I shared here is ideal to mix with plain rice topped with ghee. It doesn’t go well with idli, dosa. Soon I will try to share Kothamalli Vithai chutney for idli, dosa.

In Tirunelveli we make inji pachadi for sodhi kuzhambu. This recipe is very similar to it except the quantity of ginger and coriander seeds. Friends, do try this dhania chutney for a change. Hope you will like it.

Lets see how to make Vithai kothamalli chutney for rice with step by step pictures.

 

Dhania thuvaiyal | Coriander seeds chutney

Dhania thuvaiyal | Coriander seeds chutney for rice

 

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Dhania / Coriander seeds – 1/4 cup Urad dal – 1 tbsp Ginger - 1/2 inch Garlic – 5 Curry leaves - 10 Tamarind - Small gooseberry size Red chilli - 2 Grated coconut – 1/4 cup Jaggery – 1/2 tsp Salt & water -as needed To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

HOW TO MAKE CORIANDER SEEDS CHUTNEY

1. Wash and peel ginger. Chop it finely.
2. Heat oil in a kadai. Add urad dal, dhania, ginger, garlic, curry leaves, red chilli. Roast well.
3. Lastly add the grated coconut. Mix for few minutes and switch off the flame.
4. Take everything in a mixie jar. Add salt, tamarind, jaggery and grind everything to a coarse powder without adding water. Add little water and grind to thick paste.
5. Temper the chutney with mustard seeds, urad dal and curry leaves. Add to chutney.
6. Serve with rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and peel the ginger. Chop it finely. Heat oil in a kadai. Add urad dal, coriander seeds, ginger, garlic, curry leaves, red chilli. Roast well in low to medium flame. Lastly add the grated coconut. Roast for few minutes and switch off the flame. Cool down. Take everything in a mixie jar. Add salt, tamarind, jaggery and grind to coarse powder first. Then add required water and grind to a thick , smooth paste. Transfer 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 plain rice topped with ghee. ( I skipped this part)

Note

This chutney goes well with rice, not with idli dosa. Adjust the quantity of red chilli as per your taste. I have roasted all the ingredients in oil together. You can also dry roast the coriander seeds firstly. Remove in a plate. Then heat oil and roast the other ingredients.

Enjoy mixing with plain rice adding ghee. 

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Peanut chutney without coconut, tomato, onion

I love to try varieties of peanut chutney recipes as side dish for idli and dosa. This time keeping tomato prices in my mind, I was looking for some peanut chutney without tomato. Surprisingly I got this peanut chutney recipe without tomato, onion and coconut as well. I was so happy and tried it immediately. It came out so good. We all enjoyed it with hot idli.

Usually I make peanut chutney in watery consistency. So I prepared this chutney in thin consistency. You can make it thick or thin as you wish. Whatever be the consistency, taste would be great. Friends, do try this peanut chutney recipe for idli, dosa. You will love it for sure.

Peanut chutney without tomato, onion and coconut

Peanut chutney recipe without coconut, tomato and onion for idli, dosa

 

Cuisine: Indian

Category: Chutney

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Roasted Peanuts - 1/4 cup Urad dal - 1 tbsp Red chilli - 2 ( I used one byadgi chilli) Tamarind - small piece Cumin seeds - 1/4 tsp Garlic cloves - 5 Curry leaves - 1 sprig Salt & water - as needed To temper Cooking oil - 2 tsp  Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few Hing / Asafetida - a pinch

HOW TO MAKE PEANUT CHUTNEY WITHOUT COCONUT, TOMATO, ONION

1. Dry roast peanuts for 2 minutes in microwave high power or roast in a kadai till skin splits.
2. Heat oil in a kadai. Add urad dal, red chilli, cumin seeds, garlic, curry leaves and roasted peanuts.
3. Roast till urad dal turns golden in color. Remove and cool them.
4. Grind to a smooth paste adding required water.
5. Temper with mustard seeds, urad dal, curry leaves and add to chutney.
6. Mix well and serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Dry roast peanuts in a kadai till the skin splits. You can also roast in a microwave in high power (800W) for 2 minutes. Set aside. I din’t remove the skin of peanuts. You can if you like. Heat oil in a kadai. Add urad dal, red chilli, garlic, cumin seeds, curry leaves and saute till urad dal turns golden in color. Lastly add roasted peanuts and mix well. Switch off the flame and add tamarind, salt. After the roasted mixture is cooled down, grind them to a smooth paste adding required water. Transfer to a bowl. You can add some water if you like watery chutney. Temper the chutney by heating some oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney and mix well. Serve with hot idli, dosa. Enjoy !

Note

Adjust the quantity of red chilli as per your taste. You can also add chana dal along with urad dal for roasting. You can also add pottukadalai / Roasted gram dal along with urad dal. You can use raw garlic instead of roasting it.

Try this easy, yummy peanut chutney and enjoy !

 

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Andhra style Ginger Chutney | Allam Chutney For Pesarattu, Idli, Dosa

Usually I make this Andhra style allam chutney / ginger chutney for Pesarattu. Today I made Green gram idli for the first time and I prepared this ginger chutney as a side dish for this idli. It tasted great with this super soft green gram idli. I will post the idli recipe soon.

Today’s recipe is this simple and yummy Andhra style ginger chutney recipe with step by step pictures. Not only for pesarattu and green gram idli, dosa recipes, you can make this inji chutney for our regular idli, dosa too. It tastes spicy, tangy and mildly sweet.

Check out my Pesarattu recipe.

 

Andhra style ginger chutney recipe / Allam pachadi recipe

Andhra style ginger chutney recipe / Allam pachadi recipe for Pesarattu, Idli, dosa

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Cooking oil - 1 tbsp Urad dal - 1 tbsp Chana dal - 1 tbsp Coriander seeds - 1/2 tsp Ginger - Thumb finger size Big onion - 2 Red chilli - 2 to 3 Tamarind - small gooseberry size Jaggery - 1 tsp Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE ANDHRA STYLE GINGER CHUTNEY / ALLAM PACHADI

1. Wash and slice the ginger thinly. Wash and cut the onions into small cubes.
2. Heat oil in a kadai. Saute chana dal, urad dal, coriander seeds, red chilli till dals turn golden.
3. Add the cubed onion, sliced ginger pieces. Saute till onion turns transparent.
4. Switch off and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste.
5. Temper mustard seeds, curry leaves and add to chutney. Mix well and serve with idli, dosa, pesarattu.

METHOD - STEP BY STEP PICTURES

Wash and slice the ginger thinly. Wash and cut onion into small cubes. Heat oil in a kadai. Saute urad dal, chana dal, red chilli, coriander seeds till dals turn golden brown in color. Add the onion, ginger slices and saute till onion turns transparent. Switch off the flame and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste. Temper mustard seeds, curry leaves and add to chutney. Serve with idli, dosa. Enjoy !

Note

Adjust the quantity of chilli as per your taste. Do not add more ginger because chutney may taste bitter.

Easy and tasty ginger chutney is ready to serve with pesarattu, idli and dosa.

Technorati Tags: andhra style ginger chutney,allam pachadi for pesarattu,ginger chutney,ginger chutney recipe,how to make ginger chutney,inji chutney,inji chutney recipe

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Ridge Gourd Peel Chutney | Ridge gourd skin chutney for rice – Peerkangai Thol Thogayal Recipe

 

I learnt this ridge gourd peel chutney recipe for rice from my friend Shalini. We call it as Peerkangai thol thogayal in Tamil. Its a very simple and healthy recipe. Usually we discard the skin of ridge gourd. But it has so many health benefits. So we can make this yummy and healthy thogayal recipe with its skin and enjoy mixing with plain rice adding few drops of sesame oil or ghee. 

I love to pair it with appalam/ papad.  Hot rice mixed with this thogayal and appalam in its side tastes divine. Though this chutney is mainly served with rice, it tastes good with idli, dosa as well. 

Friends, do try this recipe and enjoy ! You will love it for sure. Lets see how to make Ridge gourd peel chutney / Peerkangai thol thogayal for rice with step by step pictures.

 

Ridge gourd peel chutney - Peerkangai thol thogayal recipe

Ridge gourd peel chutney / Ridge gourd skin chutney - Peerkangai thol thogayal recipe for rice

 

Cuisine: Indian

Category: Side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Ridge gourd - 1 ( Peel the skin and use it) Big onion - 1 Red chilli - 2 to 3 Tamarind - Small gooseberry size Urad dal - 1 tbsp Grated coconut 2 tbsp (optional) Salt & water - as needed Cooking oil - 1 tbsp To temper Coconut oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Hing - a pinch

HOW TO MAKE RIDGE GOURD PEEL CHUTNEY

1. Wash and peel the ridges of ridge gourd. Peel the skin, chop and set aside.
2. You can use the flesh to make poriyal/ curry with it.
3. Heat oil in a kadai. Roast urad dal, red chilli and add saute onion till golden in color. Add the ridge gourd peels/ skin and saute till it shrinks in size.
4. Grind everything to a thick, smooth paste adding coconut, salt, tamarind and little water.
5. Lastly temper the chutney with mustard seeds, curry leaves and hing. Mix well
6. Mix with plain rice adding sesame oil or ghee and enjoy.

METHOD - STEP BY STEP PICTURES 

Wash and peel the ridges and remove it. Peel the skin and chop it. Set aside. You can use the flesh to make poriyal / kootu with it. Heat oil in a kadai. Roast urad dal, red chilli, hing for a minute. Add onions and saute till its transparent. Add the chopped ridge gourd peel and saute till it shrinks in quantity. Switch off the flame. Add salt, tamarind, coconut and mix well. Cool down. Grind everything to a smooth and thick chutney. Heat oil and temper mustard seeds, curry leaves, hing and add to chutney. Mix well. Serve with plain rice adding ghee or sesame oil. Enjoy with papad / Appalam.

Note

You can skip onion but it adds a great taste and flavor to the chutney. Adding coconut is optional. For variations, you can add a pinch of jaggery while grinding the chutney. For bright green color, add a pinch of turmeric powder.

 

Try this easy, healthy Ridge gourd peel chutney for rice, idli, dosa. You will love it.

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Palak Chutney For Rice, Dosa, Roti – Pasalai keerai thogayal - Spinach Chutney

Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.

During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.

Please check my Instant Palak dosa recipe too. 

Ok friends, lets see how to make Palak chutney with step by step pictures and video.

 

Palak chutney / Pasalai keerai chutney recipe

Palak chutney / Pasalai keerai chutney recipe for rice, roti and dosa.

 

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Palak leaves / Pasalai keerai - 1 bunch Cooking oil - 2 tbsp Urad dal - 1 tsp Chana dal - 1 tsp Cumin seeds - 1/2 tsp Black or White sesame seeds - 1 tsp Coriander seeds / Dhania - 1 tsp Green chilli - 1 or 2 Tamarind - 1 small piece Hing / Asafoetida – 1/4 tsp To temper Ghee or cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Crushed garlic - 5 Red chilli - 1

HOW TO MAKE PALAK CHUTNEY

1. Wash and chop Palak leaves roughly.
2. Dry roast sesame seeds in a kadai and add oil to it.
3. Saute urad dal, chana dal, hing, methi, dhania and cumin seeds.
4. Remove in a plate. Add some oil and add in green chilli, palak leaves.
5. Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
6. Switch off the flame. Grind everything together to a smooth paste.
7. Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
8. Add to the Palak chutney and mix well. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash and chop Palak leaves roughly and set aside. Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds,  dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate. In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt. Saute till palak leaves shrink in quantity. Switch off the flame and cool down. Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste. Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !

Note

For variations, you can use red chilli instead of green chilli. You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.

Try this easy, healthy Palak chutney for rice, dosa. Enjoy !

Technorati Tags: palak chutney,palak chutney recipe,pasalai keerai chutney,pasalai keerai thogayal,palak recipes,indian palak recipes,andhra recipes

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20 Chutney recipes without tomato | Chutney Without Tomato

I never thought of making this collection of chutney recipes without tomato until its price hiked like sky rocket. Every year before Diwali, my in-laws tells me to keep onion and tomato in stock as its price goes to peak after Diwali because of rainy season. So I buy 2-3 kgs and keep in hand. This year too, I had a stock of both in my pantry. So the price hike of tomato din’t affect me much. But some of my friends were asking me to suggest few chutney and sambar recipes without tomato as a side dish for idli, dosa and chapathi. So I thought of making this list of chutney recipe without tomato.

Most of the chutney recipes here uses onion, garlic, peanut and coconut as major ingredients. Some of the chutney recipes like curry leaves chutney, carrot chutney and brinjal chutney are without coconut too. if you are looking for how to make chutney without tomato and coconut, you have some recipes in this list. I hope this collection of chutney recipes without tomato will be useful to many at this time. Friends, do check out this chutney recipes without tomato for idli, dosa and chapathi. You will love them. Do share your feedback if you try any. I will be happy to hear that.

Onion chutney without tomato and coconut

Pottukadalai chutney without tomato

Onion Garlic chutney without tomato, coconut

Peanut chutney without tomato

 

Carrot chutney

 

Garlic chutney without tomato, coconut

Small onion chutney

Radish Chutney

 

Walnut chutney

 

Andhra hotel style peanut chutney

Hotel style thick coconut chutney / Getti chutney

Easy peanut chutney without tomato

Curry leaves chutney

Peanut chutney without onion, garlic, tomato, coconut

Brinjal chutney

Onion chutney without tomato, coconut for appam

Raw onion chutney

Onion Green chilli chutney

Raw onion chutney – version 2

Green chilli chutney

Beetroot chutney

 

Technorati Tags: chutney without tomato,chutney recipes without tomato,how to make chutney without tomato,chutney varieties,chutney recipes

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