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.

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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 !

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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

 

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Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe

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 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

 

Chitra Ganapathy

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. 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. 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. Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down. 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 !

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 !

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