I came to know about this Kadamba chutney recipe from a reader’s request. I thought kadamba chutney and mixed vegetable chutney are one and the same. But then I realized Kadamba chutney is made with the combination of onion, tomato, coconut, ginger, garlic, chilli, urad dal, chana dal, mint+coriander+curry leaves. Its made without carrot, chow chow or any other vegetable.
This morning, I prepared this chutney for our breakfast as a side dish for idli. I followed the recipe from Sangeetha’s blog. It was very nice and tasty. We all loved it very much. I felt this chutney recipe goes well with dosa, rava idli and even for mixed lentil dosa/ Adai.
Do try this easy and yummy side dish recipe for your breakfast/dinner and let me know your views. Now lets see how to prepare this yummy South Indian style Kadamba chutney recipe for idli, dosa with step by step photo.
Wash and chop tomato, onion, green chilli. Peel ginger and garlic. Grate or finely chop the coconut. Set aside. In a kadai, heat oil and saute the urad dal + chana dal. When the dals start to turn golden, add the pinched red chilli and chopped green chilli. Saute for few seconds. Then add the chopped ginger, garlic, onion and saute for a minute. Lastly add the tomato and grated coconut along with the required salt and a small piece of tamarind. Saute until tomato turns mushy.
Switch off the flame and add the mint+coriander+curry leaves. Saute quickly. They shrink and mixes well with the mixture. Let everything cool down completely. First grind them to a coarse paste without adding water. Then add water and grind to a thick paste. Remove the chutney to a serving bowl. Temper mustard seeds and curry leaves. Add to the chutney bowl and mix well. Serve with hot idli , dosa or adai !
Enjoy !
Note
Adjust the quantity of chilli as per your taste buds.
Adding tamarind is optional but it gives a mild tangy taste to the chutney.
Do not add more ginger. It will dominate the chutney flavor.
No need to use more coconut. Its just for binding. You can skip it if you don’t want to use it.
Yummy Kadamba chutney is ready to serve with Idli, dosa !!
Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.
Kara chutney recipe
Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai
Cuisine:South Indian
Category:Chutney recipes
Serves:Serves 2
Prep time:10 Minutes
Cook time:5 Minutes
Total time:15 Minutes
INGREDIENTS
Ripe tomato - 2 no
Big onion - 1 no
Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies)
Dhania/Coriander seeds - 1 tsp
Small Garlic cloves - 4 nos
Ginger - 1/2 inch piece
Cooking oil – 2 tbsp
Tamarind – a very small piece
Salt & water - as needed
To temper
Cooking oil or gingely oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
METHOD
Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely.
Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces. Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down.
Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil.
Enjoy ! NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle.
For variations, you can skip dhania seeds or ginger and make this chutney.
I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.
Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))
A reader requested me to post Radish chutney recipe for Idli dosa. Until then I have never thought of making a chutney with Radish ( Mullangi in Tamil, Mooli in Hindi). I have tried Mullangi thogayal for rice but this is the first time I made a chutney for idli using radish. Actually I was worried whether the smell of Radish may spoil the chutney. But to my surprise, chutney came out truly flavorful. Even Sendhil couldn’t make out its a chutney made with Radish.
Its a chutney without coconut and tomato too. I have used white radish, dal and onion. I must thank my reader for making me try this chutney. For this recipe, I adapted Andhra style mullangi pachadi and made slight changes as per my family’s taste buds. I guess it works well for red radish too. I am happy to include this chutney in my radish recipes and chutney collection list. Lets see how to do this easy mullangi chutney for idli dosa.
Wash and peel the skin of radish. Grate it and set aside.No need to squeeze the water. Chop the big onion into chunks. Heat oil in a kadai. Saute Urad dal, chana dal, red chillies till dal turns light golden color. Next add the big onion and saute until onion turns transparent.Make sure you don’t burn the dals. Do in medium flame.
Add the grated radish, ginger and saute till it gets cooked and reduces in volume. It takes 3-4 minutes in medium flame. If needed you can cover and cook it. Radish should be well cooked and soft.
Let it cool. Grind it to a smooth paste adding little water. Temper with mustard seeds and curry leaves. Add to the chutney. Mix well and serve with hot idli adding a tsp of gingely oil.
Enjoy !
Note
Adjust the quantity of chillies as per your taste buds.
If you want bright red colored chutney, use byadgi chilli.
You can add few tbsp of grated coconut if you wish.
Try this easy,healthy mullangi chutney for idli,dosa. You will like it !
As I promised in my yesterday’s post here is the spicy, tangy, tomato garlic chutney (thakkali poondu chutney) that I had served with Puffed rice dosa. This recipe was shared by my reader Suchi vasan :) This tomato garlic ( Poondu in Tamil, Lahsun in Hindi) chutney is one of the best side dish for this puffed rice dosa. As the dosa has mild sourness this spicy, tangy chutney pairs with it very well. Its also a simple and easy to make chutney recipe with just 3 major ingredients. Not just for puffed rice dosa, you can make this chutney as a side dish for our regular idli dosaand it tastes good with curd rice too. Try it and enjoy. Lets see how to make this yummy tomato garlic chutney for puffed rice dosa !
This recipe was requested by a reader.She had specifically told me to post street shop style momos chutney.Recently I ate Veg momos in a famous momos shop near Banashankari BDA complex to know the actual taste of this chutney/Dipping sauce.Long back,i had posted Momos recipe with a spicy tomato chutney HERE.But this time I prepared momo chutney by asking my friend Megha who is a big fan of Chicken momos with dip/chutney.So she knows the recipe very well.She told me a spicy red chilli garlic chutney recipe without tomato.Yesterday I made this chutney for wheat flour momos.It tasted very close to the ones i had in momos shop.I was completely happy with the outcome.Thanks a lot Megha .I couldn’t click a picture with momo as everything vanished before i click .I will try to update this picture with momos soon.Now lets see how to make spicy dipping sauce/chutney for momos.
This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicy.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like myPoondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for rice & easy tomato garlic chutney for rotiif interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosa
Nowadays I started to look for some healthy chutney recipes other than my usual coconut chutney & onion,tomato chutney recipes.Recently I came across this walnut chutney recipe in a facebook page.Its recipe was very similar to my hotel style thick coconut chutney recipe.So this morning I tried it for our breakfast as a side dish for Samai idli/Little millet idli( Recipe yet to come).After having this chutney,Sendhil told its taste is very similar to peanut chutney.Its an easy to make,South Indian style chutney using less coconut.You can make it without coconut too.It was tasting good with Samai Idli & Dosa as well.If you don’t have walnuts in hand,you can prepare this chutney with Almonds/Badam or just with the skin of almonds.ie badam peel.It will come out well.Refer notes section for more variations.Lets see how to make Indian style,healthy walnut chutney recipe in detail !Check out my 40+ Chutney varieties HERE
Basically I love to make different varieties of chutney for idli,dosa.So I keep hunting some interesting chutney recipes even after posting40+ chutney recipes in my blog. I wanted to make variations in peanut chutney as Sendhil loves peanuts.I have tried Andhra stylepeanut chutney with coconut & peanut tomato chutney.But Peanut onion chutney without coconut was pending in my list.So I tried it last week for dosa.It was awesome.We all loved it.I am happy to include this yummy recipe in my chutney collection.I have not removed the skin of peanuts in this chutney after reading some health benefits of peanut skin HERE.So this chutney is quick and easy to make.Try this tasty side dish for idli,dosa.You will love it like us.Lets see how to make peanut onion chutney below.
Sendhil loves chutneys made using groundnut.I usually make Peanut/Groundnut chutney in this way.I was looking for a Peanut/Kadlekai chutney with the combination of tomato & red chillies but without onion.I came across this recipe in Sailu’s kitchen.In Andhra,this chutney is known as Palli Pachadi.I tried it by adjusting the quantity of chillies as per my family’s taste.It came out very well.Sendhil loved it a lot with hot idli.It tasted great for dosa as well.Friends,do try this chutney recipe if you are a peanut lover.You will make it very often.Color of this chutney may vary if you use more chillies & tomato.Lets see how to make this yummy Andhra style side dish for idli dosa - tomato palli chutney.I forgot to tell you – It’s a no onion no garlic recipe .I am happy to add this chutney to my35 chutney recipes collection.
Andhra Tomato Peanut chutney Recipe
Peanut chutney adding tomato--Palli Pachadi in Andhra style !
Cuisine:Andhra
Category:Side dish
Serves:Serves 2
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
INGREDIENTS
Groundnut/Peanuts - 1/4 cup
Tomato - 2 nos ( small) OR 1 big
Red chillies - 2 nos
Green chilli - 1 no
Tamarind - a pinch (optional)
Salt &water – as needed
To temper
Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Hing/Asafetida -a pinch
METHOD
Roast the peanuts in medium flame for 5 minutes till it turns crispy. I roasted in microwave high power for 3 minutes.Rub the skin and take the groundnuts in a plate.
In a kadai,heat oil and saute the red chillies,green chillies,tomatoes until tomato turns mushy. Lastly add the roasted peanuts,tamarind and salt.Switch off the flame and let it cool.Grind it to a smooth paste adding water.
Temper mustard seeds,hing & curry leaves. Add to the chutney !Serve with idli,dosa.
Enjoy !
Note
Add more chillies if u like spicy chutney.
I sauteed the green chillies too.But the original recipe called for using raw chilli.
When I feel lazy to make a side dish for chapathi/ roti, this tomato garlic chutney recipe comes to rescue. We call it as thakkali poondu chutney in Tamil. My MIL makes it often for roti and stuffed paratha. It’s a very simple and easy chutney recipe with just 3 main ingredients & a good option to cook on a lazy day. The flavor of raw garlic would be dominant in this chutney. Try this recipe only if you like the taste of raw garlic. We usually make this chutney for chapati and Aloo paratha. You can try this for idli, dosa too. Its your choice finally. Ok, lets see how to make this quick and easy side dish recipe for chapathi - Tomato garlic chutney recipe.
Check out my other 60 chutney recipes for idli,dosa if you are interested.
Tomato Garlic Chutney Recipe for chapathi
Tomato garlic chutney recipe - Easy side dish for roti, idli, dosa
Cuisine:Indian
Category:Side dish
Serves:Serves 2
Prep time:2 Minutes
Cook time:5 Minutes
Total time:7 Minutes
INGREDIENTS
Tomato - 2 nos (I used Bangalore tomato)
Red chillies - 2 nos (Add 4 for more spiciness)
Garlic cloves - 15 nos
Gingely oil/Sesame oil - 3 tbsp
Salt & water -as needed
METHOD
Grind the tomato, chopped garlic cloves, red chillies adding salt and enough water. Do not grind it too watery.
Heat gingely oil in a kadai till its smoking point.When the oil starts to smoke, simmer the flame and add the ground paste. Mix well and switch off the flame. Flame should be off. Let the chutney be in the hot oil for sometime. The color of chutney will change and it will thicken slightly.
Remove in a bowl and serve with roti, stuffed paratha or idli,dosa as per your choice.
Enjoy !
Note
You can add more garlic cloves based on your liking.
We don’t season this chutney.If you wish,u can temper with mustard seeds and urad dal.
Gingely oil is must here.It should be smoking hot to get the nice flavor in this chutney.
Is there anyone in your house says NO to this simple yet yummy onion tomato thokku recipe when you make it as a side dish for idli, dosa and chapathi ? No One, right ?? But in my house, both dad & daughter says BIG NOOOOOO whenever I make this as side dish.
Basically Iam a great fan of tomato recipes especially tomato thokku. I can have more than 10 idlis when my mom makes this as a side dish.After marriage,i have tried it many times following my mom’s recipe using Bangalore tomatoes. Sendhil & Raksha used to have it by showing odd faces. So I completely stopped preparing it for years.
Recently I watched Vijay tv’s samayal samayal with Chef Venkatesh Bhat in which he showed Neer dosa with this chutney (he mentioned this recipe as onion tomato chutney) as side dish. At that time, my in-laws were here in my place & they had brought ripe naatu thakkali ( Tangy tomatoes ) from Salem, Tamilnadu. My MIL told me to try this thokku for breakfast as they love it very much like me. I too tried hopelessly thinking Sendhil & Raksha won’t like it. But to my surprise, they both loved it a lot and Sendhil said “ Its good & tasty” for nearly 4-5 times and had two more idlis too.
I was wondering what made the difference between this version & my mom’s version. Is it the addition of garlic or the tangy Tamilnadu tomatoes,something has made the magic and this recipe was a super hit among my family. Thanks a lot Chef. I have done it thrice so far but only with naatu thakkali (In Bangalore they call it as “Naatti”).
Friends do try this recipe using naatu thakkali if you have in hand, even thokku haters would love it for sure. For tomato lovers, Bangalore tomatoes would do !!
Onion tomato thokku recipe - A very tasty side dish for idli,dosa n chapathi !
Cuisine:Indian
Category:Side dishes
Serves:Serves 3
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
INGREDIENTS
Ripe tomatoes - 3 nos
Big onion - 2 nos
Garlic cloves - 6 nos
Turmeric powder - 1/8 tsp
Red chilli powder - 1 - 1.5 tsp
Sugar - a pinch
Curry leaves - few
Hing/Asafetida - a big pinch
Salt & water - as needed
To temper
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Red chillies - 2 nos ( pinch into 2 )
Coriander leaves – few ( finely chopped to garnish)
METHOD - HOW TO MAKE TOMATO ONION THOKKU
Wash and chop the tomatoes and onions very finely. Heat oil in a kadai and temper all the ingredients given under “ to temper” in the same order.
Add finely chopped garlic cloves and saute for few seconds. Then add finely chopped onions and saute till they turn transparent. Then add finely chopped tomatoes. Saute till tomato turns mushy adding the required salt
Add turmeric powder, red chilli powder, hing and sugar. Mix well for a minute. Then add 1/2 cup of water and let the mixture cook well for few minutes. Switch off the flame when the mixture is slightly wet with little water because it will become too dry when it cools down. So switch off the flame at the right time. Remove and add chopped coriander leaves.
Enjoy with idli, dosa and chapathi !
Note
Use ripe tomatoes for best results.
Adjust the quantity of chilli powder as per your spice level.
Adding a pinch of sugar helps to balance all the taste.
Enjoy my favourite onion tomato thokku with hot idlis, dosa & chapathi. It tastes awesome !
Recently a reader requested me to share all the chutney recipes for idli, dosa in my blog as a collection under one page for easy reference. Then I realized I had posted nearly 65 chutney varieties as side dish for idli, dosa and other breakfast recipes like pongal, upma, paniyaram, neer dosa, wheat dosa, other instant dosa etc.
Generally we Tamil people make idli, dosa thrice in a week. So whenever I make idli dosa for breakfast, I used to hit my head thinking about the different types of side dish to prepare. And my search ended up with 60+ chutney recipes here. I have categorized them as list of South Indian chutney varieties like coconut chutney recipes, tomato chutney recipe, onion chutney recipe, peanut chutney recipe, garlic chutney recipe, vegetable chutney recipe, spicy chutney for dosa without coconut, Chettinad style chutney, hotel style green chutney, few easy chutney recipes for working women, Andhra style chutney, brinjal chutney, Curry leaves chutney, mango chutney recipe, Travel chutney, Chat chutney, momo chutney and some thokku recipes for idli, dosa like tomato thokkku, tomato onion thokku and few more for easy selection. All these recipes are with step by step pictures for easy understanding.
Basically I love making different and tasty side dish for idli and dosa. Most of them are easy to make in busy morning hours and can be prepared in less than 10 minutes. I have also shared my tips on how to make white colored coconut chutney like in hotels, greenish mint and coriander leaves chutney and bright reddish tomato chutney, how to grind thick chutney, tips to troubleshoot watery chutney during winter based on my experience.
I hope this post will be useful for beginners who look for varieties of chutney recipes for idli,dosa and pongal. Friends, do try these chutney varieties all through the month and take credits from your family members. Ok, lets see the different types of chutney recipes of Tamil nadu for idli, dosa with tips and tricks to grind perfect chutney.
UPDATED : Recently I have made few 3 in 1 video recipes on varieties of easy, no cook, coconut chutney recipes ( white coconut chutney, red coconut chutney and green coconut chutney), 3 types of spicy raw onion chutney recipes and 3 different peanut chutney recipes. I have shared them below. Please check it :)
3 Coconut chutney recipes video 👇
3 Peanut chutney recipes video 👇
3 Raw Onion Chutney Recipes 👇
Tamilnadu hotel coconut chutney
TIPS TO MAKE PERFECT CHUTNEY
These are the tips I generally follow to make my chutneys easily and to look colorful. I hope it would be useful for beginners and bachelors. Experts, do share your tips in my comment section.It would be helpful for all of us.
During early or busy morning hours,the most noisy and irritating job is to grate coconut in large quantities for chutneys. U can buy grated coconut from the shops, freeze it in a zip lock bag & use them whenever needed. But some people don’t like the the taste of frozen coconut. Its the same in my house too.
So what I do if I want to grind coconut without grating is, I slice or chop the coconut using the back of a thick ladle. I remove it as thin, small slices for the mixer to grind easily. I don’t use knife as it is risky. So I use this ladle (shown in the picture ). This makes my job easier. But one thing, don’t follow this procedure everyday. Ur mixie jar blade may worn out/break soon. Make sure your mixie is of high power say 750W. So try this option once in a while if you are in a hurry.
For some people, most of the time coconut chutney becomes watery & it separates from the chutney. To avoid this, first dry grind all the ingredients adding salt. U will get a wet coarse powder. Then add water little by little and grind it for more time. U will get a smooth thick chutney. ( U can also use little milk to get white colored chutneys but its shelf life would be reduced)
During winter season,whenever u grind coconut for chutneys, you will find a layer of whitish oil separated from the chutney. Chutney won’t taste good. Use warm water to grind the chutney. The problem will be solved !!
DO’s and DONT’s TO MAKE WHITE COCONUT CHUTNEY
DO’s:
1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram is also a must for white chutneys.
2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
3. Indian mixer or small jars are a must.
4. Use small green chillies and always use less green chillies for white color chutney and increase the spiciness by tempering with more red chillies.
DON’Ts:
1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Mostly yuck, pale white color with oily look. In that case, follow the above tip I mentioned for winter season.
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.
TIPS TO MAKE COLORFUL RED and GREEN CHUTNEYS
To get a bright red colored tomato or onion chutneys, use Byadgi red chilli variety (crushed ones) as shown in the above picture. I usually mix byadgi and spicy red chilli varieties to make my chutneys look colorful as well as spicy. Try this tip. It works great. If using chilli powder, use Aashirvad or MTR Kashmiri chilli powder. It gives a nice color to gravies and chutneys.
Bright green chutneys are always appealing to our eyes. To get a bright green colored chutneys, follow this tip. Saute coriander leaves or mint leaves in little oil for few seconds before grinding. Add a pinch of sugar while sauting and add a pinch of turmeric powder while grinding. If you don’t want to saute, just add a pinch of turmeric powder and sugar while grinding the chutney. It comes out in super green color.
HOW TO GRIND CHUTNEY IN RIGHT CONSISTENCY
When you grind the ingredients for chutney in a mixie jar, first grind it without adding water. After it turns coarse, add water little by little and grind smooth to the required consistency. This helps to avoid making too thick or thin/watery chutney.
If the chutney becomes watery, add little more grated coconut & fried gram dal ( roasted chana dal) and grind to make it thick.
If the chutney is too thick you can add little water and grind for more time to make it smooth.
Coconut chutney and chutney with dal thickens when it cools down and refrigerated. In that case, add 1 to 2 tbsp hot water, mix well and bring to desired consistency. Check for salt too.
Chutney recipes for idli,dosa - South Indian Chutney Varieties
Chutney recipes for breakfast/Dinner - Side dish for idli, dosa and pongal.
.I couldn’t click a picture with momo as everything vanished before i click
.I will try to update this picture with momos soon.Now lets see how to make spicy dipping sauce/chutney for momos.
