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.
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
Dry roast peanuts or microwave roast it for 3 minutes in high power.
In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
Add salt, required water and grind everything to a smooth paste.
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.
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 !
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 !
I tried this green tomato chutney / raw tomato chutney ( Thakkali Kai chutney in Tamil, Pachi tomato pachadi in Telugu) from Swasthi’s recipes. It is of Andhra style pachadi recipe. The list of ingredients used in this chutney recipe was interesting and new to me. Its taste was also different but it was good with idli, dosa. I have tried it twice using raw green colored tomato and raw red tomato. Both were equally good. Friends, do try this raw tomato chutney / thakkali kai chutney for idli,dosa. You will love it for sure. I served this chutney with Kuthiravali idli / Barnyard millet idli. Ok, Lets see how to make green tomato chutney with step by step pictures.
Heat oil in a kadai and roast the sesame seeds, chilli, garlic.
Add tomato, tamarind and saute till pulpy. Let it cool down.
Grind to smooth paste. Temper the ingredients and add to chutney.
METHOD - STEP BY STEP PICTURES
Wash and chop green tomato into small pieces.
Heat oil in a kadai. Roast sesame seeds. Then add green chilli, garlic cloves. Saute for a minute. Then add tomato, tamarind and salt. Saute till tomato becomes mushy.
Switch off the flame and let it cool down. Grind to smooth paste adding required water.
Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, curry leaves. Add to chutney.
Enjoy !
Note
Adjust the number of green chillies as per the taste.
Chutney tastes tangy when you reduce the number of chillies.
Try this yummy raw tomato chutney for idli, dosa and enjoy !
Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idliand dosa. I made it mildly spicy. You can add more red chillies based on your taste buds. Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.
Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste)
Tamarind - a small piece
Garlic cloves - 2 nos or 1 big
Coriander leaves - 1.5 tbsp
Salt & water - as needed
Cooking oil - 2 tsp
To Temper
Cooking oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - Few
METHOD
Roast peanuts in microwave or in stove top. No need to remove its skin.
Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
Transfer to a bowl and temper the chutney.
Mix well and serve with hot idli. Stays good for a week if refrigerated.
METHOD - STEP BY STEP PICTURES
Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power).
Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste.
In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt.
Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa.
Note
For variations, you can peel the skin of peanuts and grind it.
You can also skip coriander leaves. But adding it gives a nice flavor.
You can add 1tbsp of grated coconut for variations.
Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !
Onion chutney without tomato and coconut is my daughter Raksha’s favorite chutney for idli,dosa. So I make this South Indian, Tamil nadu style onion chutney/ vengaya chutney recipe at least once in a week for her lunch box. She fondly calls it as cooked onion chutney. Basically I am a big fan of raw onion chutney recipes more than cooked ones. But Sendhil and Raksha never touches raw onion chutney. So I learnt some varieties of cooked onion chutney recipes from my Mom & MIL. This is one among them. Its a very simple and easy recipe with just 3 major ingredients, onion, red chilli and tamarind. Color of this chutney depends on the roasting of red chillies. If you roast it till dark brown or black, color of the chutney also changes. Ok, lets see how to make onion chutney recipe for idli, dosa with step by step pictures.
Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.
USES OF PREETHI TURBO CHOP
Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.
Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.
FEATURES OF PREETHI TURBO CHOP
Powerful Motor It has 450 Watts powerful motor in this category
One Touch Operation It does operations like Chopping, Puree, and Grinding in less than a minute
Quality The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance It is a food grade material Blade is a stainless steel material for longer life
Reliability Easy View - Transparent bowl enables us to have complete control over chopping process 1 Year Warranty Life Long Free Service
Wash & Chop coriander leaves & mint leaves roughly.
In the Preethi turbo chop, take all the ingredients given above.
Grind to a smooth paste adding required water.
You should wipe the sides and grind at regular intervals to make a smooth paste.
Remove in a bowl. Dilute with little water while making chats.
Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.
METHOD - STEP BY STEP PICTURES
Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.)
Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed.
After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time. You can dilute the chutney adding little water while adding in chaats.
Stays good for a week to 10 days in refrigerator.Enjoy !
Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.
I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconutchutney and green chutney even though it tastes too spicy. We call it as red chutney.
Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you.
There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.
During my recent trip to Salem, we took a parcel ofidlisambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar. I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves.
If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies / Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration. Lets see how to make restaurant style kara chutney at home with step by step pictures and video.
Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney)
Red chilli powder - 1/2 tsp
Salt - As needed
Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations)
To Temper
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
HOW TO MAKE KARA CHUTNEY
Wash and chop tomato,onion.Peel garlic and keep it ready.
Heat oil and saute dals, red chilli, garlic, onion till transparent.
Then add chopped tomato, red chilli powder, salt and cook till pulpy.
Cool down and grind to smooth paste.
Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai.
Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent.
Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well.
Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa.
Enjoy !
NOTE
Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste.
You can also skip chana dal & make only with urad dal.
You can add equal quantity of tomato, onion and try this chutney.
Add more chillies if you want spicy chutney. I made it medium spicy.
For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves.
If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.
Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
I served it with Instant quinoa idli ;))
Tomato Chutney Recipe without onion, garlic and coconut with step by step pictures and video. I have posted varieties of tomato chutney recipes(Thakkali chutney in Tamil) in my website but not even one tomato chutney without onion and garlic.
This morning, I prepared Kambu idli, dosa (Pearl millet idli / Bajra idli) for our breakfast and prepared this South Indian style tomato chutney recipe without adding onion, garlic and coconut.
I am happy that I tried this no onion no garlic tomato chutney recipe. I am sure this chutney would help people looking for No onion no garlic recipes during festival season or under fasting. Its a good side dish for idli and dosa. Hope you will try this recipe and like it.
Ok, lets see how to make tomato chutney recipe without onion, garlic and coconut.
Red chilli - 4 nos ( I used 2 Kashmiri chillies, 2 long chillies)
Curry leaves – 5 leaves
Hing /Asafetida – 2 pinches
Tamarind - A pinch
Cooking oil - 1.5 tbsp
Salt & Water – as needed
To Temper
Cooking oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
HOW TO MAKE TOMATO CHUTNEY WITHOUT ONION GARLIC
Wash and chop tomato into small pieces, set aside.
Heat oil in a kadai and roast the dals, hing, dhania and chilli.
Add tomato, salt,tamarind, curry leaves. Saute till mushy.
Grind to a smooth chutney and temper with mustard, urad dal.
METHOD - STEP BY STEP PICTURES
Wash and chop tomato into small pieces, set aside. Heat 1.5 tbsp oil in a kadai and roast the urad dal. chana dal, dhania, hing and red chillies. Saute till dals turn golden.
Add chopped tomato, pinch of tamarind, hing, salt and curry leaves. Saute till tomato becomes mushy.
Let the mixture cool down. Then grind to a smooth paste adding required water. Transfer to a bowl.
Heat 1 tsp oil in a small kadai, temper mustard seeds, urad dal. Add to the chutney, mix well and serve with idli, dosa !
Enjoy !
Note
I have used 2 Kashmiri chillies/Byadgi chilli for bright red color and 2 long chillies for spiciness.
You can replace Kashmiri chillies with one or two spicy chilli if you like.
Addition of Coriander seeds is optional but it gives a nice flavor. Do not add more than the mentioned quantity.
Curry leaves is also for flavor. You can skip if you don’t like it. You can use 1 tbsp of coriander leaves instead.
Do not add more curry leaves. Chutney smells raw.
As this chutney is without onion and garlic, tempering is a must to enhance its flavor. So don’t skip it.
Try this easy, yummy, no onion no garlic tomato chutney for idli & dosa. You will love it !
Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.
I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney.
This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.
Wash and peel the skin of beetroot. Grate and keep aside.
Heat 1 tbsp oil in kadai. Saute the dal, chilli, garlic, hing till dal turns golden.
Add chopped onion, grated beetroot, tamarind and salt.
Saute till beetroot turns pale red in color and raw smell goes off.
Add coconut. Mix well and grind everything to a smooth paste.
Temper mustard, urad dal and curry leaves. Add to chutney. Mix well and serve with idli,dosa!
Beetroot Chutney Recipe - Step by step pictures
Wash and peel the skin of a small beetroot. Grate it, measure 1/2 cup and keep aside.
Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.
Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell. It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !
Notes
Add more chillies if you want spicy chutney.
You should saute the beetroot till its raw smell goes off else chutney smells raw.
Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
If you have cooked beetroot in hand, you can use that as well.