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Showing posts with label SIDE DISH FOR IDLI DOSA. Show all posts
Showing posts with label SIDE DISH FOR IDLI DOSA. Show all posts

November 19, 2020

Chinna Vengaya Chutney For Idli dosa, Small Onion Chutney Recipe

Small onion chutney

I love onion chutney recipes more than coconut chutney or tomato chutney varieties. And that too this small onion chutney (Chinna vengaya chutney) is my most favorite side dish for idli dosa next to my my mom’s raw onion chutney.

Small onions also known as sambar onion or shallots is one of the costliest vegetables in Bangalore. Its always priced double when compared to Salem, Tamil nadu. So I buy and use it very rarely in my kitchen. But this is my go to chutney recipe whenever I have small onions in stock.

This onion chutney is without tomato or coconut. So it stays good for travel. You can use it for one day at room temperature and up to one week under refrigeration. Tastes the best with hot idli and dosa. Don’t forget to add some gingely oil while serving because it tastes mildly spicy.

Now lets see how to make small onion chutney / chinna vengaya chutney for idli, dosa with step by step pictures and video !



Small onion chutney

Chinna vengaya chutney recipe / small onion chutney


Chinna vengaya chutney recipe / small onion chutney

Chinna vengaya chutney recipe / small onion chutney for idli dosa


 
Cuisine: South Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
 


INGREDIENTS

  • Small onion - 25
  • Garlic cloves - 5
  • Red chilli - 4 or 6
  • Cooking oil – 2 tbsp
  • Tamarind - Berry size (sundakkai alavu)
  • Salt & water - as needed
To Temper
  • Gingely oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
HOW TO MAKE SMALL ONION CHUTNEY
  1. Wash and peel small onion, garlic.
  2. Heat oil in a kadai. Saute onion, garlic and red chilli.
  3. Saute for a minute. 
  4. Lastly add tamarind, salt and saute till onion turns transparent.
  5. Switch off the flame.
  6. Cool and grind everything to a smooth paste.
  7. Temper mustard seeds, urad dal and curry leaves in gingely oil.
  8. Add to chutney. Mix well and serve with idli dosa !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the small onion and garlic cloves. Set aside.

  • Heat cooking oil in a kadai. Saute small onion, garlic cloves and red chilli till onion turns transparent. Keep the flame medium and saute the onions. Do not burn the chillies.
  • Small onion chutney
  • Once onion starts to cook, add tamarind and salt. Mix well and saute till onion turns pinkish and transparent. Switch off the flame. Let it cool down.

  • Grind to a smooth paste adding required water. Transfer to a bowl. Heat gingely oil. Temper mustard seeds, urad dal and curry leaves. Add to chutney and mix well.
    • Small onion chutneySmall onion chutney
         
    • Serve with hot idli and dosa. Enjoy !

    Note

    • Adjust the quantity of red chillies as per your taste. I used 4.
    • If you add more red chillies, add more tamarind to balance the taste.
    • Make sure you saute the onion properly else chutney smells raw. 
    • For variations, you can add 2 tbsp of grated coconut or saute one big tomato along with onions.

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

    Chinna vengaya chutney

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    June 9, 2020

    Plain Kurma Recipe For Idli Dosa – Dosa Kurma Recipe

    dosa kurma recipe
    Basically I like kurma based side dish recipes for idli, dosa, idiyappam and appam. In Tamilnadu people make varieties of kurma type kulambu for idli, dosa and even for rice. Today I have shared an easiest version of plain kurma recipe which is popularly known as dosai kurma. But I personally love it with idli more than dosa. You can also call this as easy tomato kurma as the major ingredients used in this recipe are tomato, onion and coconut. It tastes good with idli, dosa and idiyappam. Its a very simple recipe. Just grind all the ingredients, saute and boil to make kurma.

    Even though we call it as kurma, it should be watery in consistency just like idli sambar. You would have tasted this type of kurma in Kai endhi bavan / street side / road side small hotels.  Myself and Raksha love to have it by pouring this kurma kuzhambu over hot idli and enjoy drizzling with gingelly oil. Friends, do try this easy and yummy plain kurma for idli dosa and share your feedback with me.

    Check out my plain salna for parotta if interested !

    P.S. : Sorry I am not regular in posting new contents in my blog as my daughter is using my laptop for her online school. So many posts are lying in drafts and pictures, videos are yet to be edited. So I will try to post them whenever I get the laptop in hand. Thanks for your understanding and support !



    plain kurma for idli dosa

    Plain Kurma For Idli Dosa / Dosa Kurma 


    Plain Kurma For Idli Dosa

    Plain Kurma For Idli Dosa with tomato, onion and coconut.



    Cuisine: South Indian
    Category: Side dish
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    1 cup = 240ml
    • Tomato - 2 (small)
    • Big Onion – 1/2 ( Use half of one onion)
    • Coconut - 2 tbsp
    • Roasted gram / pottukadalai - 1 tsp
    • Cinnamon - 1 inch
    • Cloves - 1
    • Fennel seeds - 1/2 tsp
    • Ginger garlic paste - 1/2 tsp
    • Red chilli powder - 1 tsp
    • Turmeric powder - 1/4 tsp
    • Water – to grind
    To Temper
    • Cooking oil - 2 tbsp
    • Bay leaf - 1
    • Black stone flower / kalpasi - 1
    • Big onion - 1 (finely chopped )
    • Curry leaves - Few
    • Salt & Water – as needed
    • Coriander leaves – to garnish
    HOW TO MAKE PLAIN KURMA FOR IDLI DOSA
    1. Heat 1 tbsp oil. Saute fennel seeds, cinnamon, cloves, onion, gg paste, tomato, red chilli powder. Grind to a smooth paste adding coconut and roasted gram dal.  
    2. Heat oil in a kadai. Saute one bay leaf and black stone flower.
    3. Saute onion, curry leaves till transparent and add the ground masala paste.
    4. Saute till it becomes thick and raw smell leaves it.
    5. Add 1 cup of water and boil till kurma leaves nice smell.
    6. Garnish with chopped coriander leaves and switch off the flame.
    7. Serve hot with idli, dosa.
    8. temper
    METHOD - STEP BY STEP PICTURES

    • To make masala paste, heat 1 tbsp oil. Saute cinnamon, clove, fennel seeds, chopped onion, ginger garlic paste, tomato pieces, red chilli powder till tomato becomes mushy.  Take a mixie jar. Add grated or sliced coconut pieces , roasted gram dal and grind to a smooth paste adding required water. 
    • dosai kurma recipe
    • Heat oil in a kadai or a pressure cooker base. Saute bay leaf,  black stone flower. Add chopped onion and curry leaves ( I dint add curry leaves as I was out of stock). Saute till onion become transparent.
    • dosai kurma
    • Add the ground masala paste and required salt. Saute till the paste becomes thick and raw smell vanish.

    • Now wash the mixie jar with 1 cup water and add to the kurma. Let it roll boil till the kurma leaves nice smell and it starts to leave oil on sides and  top.  (If making in pressure cooker, pressure cook in low flame for one whistle. It cooks well and oil floats on top while you open the cooker after the steam subsides).
    • dosa kurma
    • Lastly garnish with coriander leaves, give one boil and switch off the flame. Serve hot plain kurma with soft idli, idiyappam and dosa ! Enjoy !!dosa kurma

    Note

    • I have made this kurma in a non-stick kadai. You can do the entire process in a pressure cooker and cook in high flame for 2 to 3 whistles. It also helps to release oil quickly. Kurma looks yum with oil floating on top.
    • You can also add few chopped mint leaves along with coriander leaves to garnish.
    • Adjust the quantity of chilli powder based on the tanginess of tomato or as per your taste .

    Try this easy, yummy plain kurma recipe for idli dosa and enjoy !
    plain kurma for idli dosa

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    March 20, 2020

    Salem Tomato Kurma Recipe – Salem Thakkali Kuruma

    Salem tomato kurma
    Today’s recipe is enga ooru Salem special tomato kurma. It tastes similar to the road side hotel kurma in Tamil nadu. Though I was brought up in Salem, I have never got a chance to eat this type of Kurma near my place. But I was a regular buyer of street foods / Kai endhi bhavan foods in and around 1st and 2nd Agraharam, Salem town. Recently I came to know about Salem special thakkali sambar and Thakkali kurma for idli, dosa in YouTube channels.

    I found this type of tomato kurma is popular in Ammapet area. I must try during my next visit to Salem. By seeing the title in Gowri’s Samayalarai YouTube channel, I got tempted and tried it immediately. I made this as side dish for idiyappam and dosa. It came out so well and flavorful. The highlight of this kurma is the watery consistency.

     It smells and tastes like kurma but its texture is more like kuzhambu/ gravy. So you can call this as tomato kuruma kulambu in Tamil. I also came across Salem thakkali sambar in another channel. I am planning to try that as well to see the difference. Ok friends, lets see how to make Salem special tomato kurma recipe with step by step pictures and video.

    I have already shared a tomato kurma recipe for idli dosa. Do check it !

    Salem tomato kurma video

    SAlem thakkali kurma

    Salem Tomato Kurma Recipe


    Kheer / Payasam

    Salem special tomato kurma recipe for idli, dosa, idiyappam



    Cuisine: Indian
    Category: Side dish for idli
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS
    To saute in oil ( 1 cup = 240ml)
    • Cooking Oil - 1 tbsp
    • Tomato - 4
    • Small onions or big onion - 4 or half
    • Garlic cloves - 5
    • Ginger - 1/2 inch
    • Green chilly - 1
    • Cumin seeds - 1/4 tsp
    • Fennel seeds – 1/2 tsp
    • Poppy seeds / Khus khus - 1 tsp (optional, I din't use)
    • Cinnamon - 1 inch piece
    • Cloves - 2
    • Grated Coconut - 1 tbsp
    • Roasted gram dal / pottukadalai - 1 tbsp
    • Red chili powder - 1 tsp
    • Coriander powder - 1.5 tsp
    • Turmeric powder - 1/4 tsp
    • Salt & water – as needed
    To Temper
    • Cooking oil – 1 tbsp
    • Fennel seeds - 1/2 tsp
    • Bay leaf - 1
    • Curry leaves - Few
    • Big onion - 1 ( finely chopped)
    • Coriander leaves - To garnish
    HOW TO MAKE SALEM TOMATO KURMA
    1. Wash and chop tomato, onion and set aside.
    2. Heat oil in a kadai and saute all the ingredients given under “ To saute in oil”.
    3. Let it cool down. Grind the masala adding required water. Set aside.
    4. Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Saute onion till transparent.
    5. Add the ground masala and saute for a minute till thick. Add 1 to 1.5 cups of water and mix well.
    6. Check for salt and boil the kurma till you get nice smell. Switch off the flame and garnish with coriander leaves.
    7. Serve this tomato kurma with idli, dosa, idiyappam !
    METHOD - STEP BY STEP PICTURES
    • Wash and chop tomato, onion and set aside. Peel garlic and ginger. Grate coconut.

    • To grind masala, heat oil in a kadai. Saute fennel seeds, cumin seeds, cinnamon, cloves, chopped onion, ginger, garlic. Add tomato and saute till mushy. Add red chilli powder, coriander powder, turmeric powder and mix well. Lastly add grated coconut, roasted gram dal and mix quickly. Switch off the flame.
    • Salem tomato kurma
    • Once its cool, grind the masala to a smooth paste adding required water. Set aside.
    • Salem tomato kurma
    • Heat oil in a kadai. Temper fennel seeds, bay leaf and curry leaves. Add finely chopped onion and saute till transparent.
    • Salem tomato kurma
    • Add the ground masala and saute for few minutes. Add 1 to 1.5 cups of water based on the consistency you like. Add required salt and mix well.
    • Salem tomato kurma
    • Boil for few minutes till the gravy leaves a nice smell. Switch off the flame and garnish the kurma with finely chopped coriander leaves.

    • Enjoy !

    Note

    • Adjust the quantity of chilli powder as per your taste.
    • For variations, you can grind the masala ingredients without sauting in oil. But the flavor and taste of kurma slightly varies.

    Friends, Salem special tomato kurma is ready to relish. I enjoyed with Idiyappam and dosa !
    salem tomato kurma for idli dosa

    salem tomato kurma for idli dosa
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    May 22, 2019

    Onion Garlic Chutney For Idli Dosa – Poondu Vengaya Chutney Recipe

    Onion garlic chutney
    Garlic chutney / poondu chutney for idli dosa with step by step pictures and video. My search for chutney varieties is endless. Whenever I come across an interesting and easy chutney recipe, I try it immediately. Recently I tried this easy onion garlic chutney without tomato, coconut (chinna vengayam poondu chutney in Tamil) from Madras samayal YouTube channel. It was so easy to make under 10 minutes. We all loved it with dosa. I am sure it tastes great with idli and chapathi as well. You can store this poondu chutney up to one week in refrigerator. I hope it stays good for travel too.  Friends, do try this easy, yummy, South Indian style garlic chutney for idli, dosa. You will love it. Lets see how to make onion garlic chutney with step by step pictures and video recipe.

    Check out my 70+ chutney recipes too !

    Easy tomato garlic chutney

    Garlic chutney

    Tomato raw garlic chutney for roti



    Garlic chutney recipe


    Onion garlic chutney recipe


    Onion garlic chutney recipe

    Small Onion, garlic chutney for idli, dosa - Chinna vengayam poondu chutney !



    Cuisine: Tamil nadu
    Category: Chutney recipe
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes



    INGREDIENTS

    • Garlic cloves - 15
    • Small onion /Shallots - 5 / Big onion - 1
    • Long red chilli - 8 + Kashmiri chilli - 3 (Use 15 chilli for spicy chutney)
    • Tamarind - Berry size
    • Salt - as needed
    • Gingely oil / Sesame oil - 1 tbsp
    To Temper
    • Gingely oil / Sesame oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Curry leaves - Few
    • Asafetida / Hing - a pinch
    HOW TO MAKE ONION GARLIC CHUTNEY
    1. Wash and peel onion, garlic.
    2. Heat oil and saute onion, garlic, red chilli.
    3. Once transparent add salt, tamarind and switch off the flame.
    4. Grind to a smooth paste. Temper mustard, urad dal, hing and curry leaves.
    5. Switch off the flame and add the chutney. Mix well and serve with idli, dosa !
    ONION GARLIC CHUTNEY - STEP BY STEP PICTURES
    • Wash and peel small onion, garlic cloves and set aside. Heat 1 tbsp gingely oil in a kadai. Add chopped onion, garlic cloves, red chilli.
    • Vengayam poondu chutney
    • Saute in medium flame till onion, garlic becomes golden brown. Add required salt, tamarind. Mix well and switch off the flame. Let it cool down.
    • onion garlic chutney
    • Grind to a smooth paste adding required water. Set aside.
    • onion garlic chutney
    • Heat 1 tbsp gingely oil in the same kadai. Splutter mustard seeds, urad dal, hing and curry leaves. After the mustard splutters, switch off the flame. Add the ground chutney.
    • onion garlic chutney
    • Mix well and remove to a bowl. Serve with idli, dosa and chapathi. This poondu chutney stays good for a week if stored in refrigerator.

    Note

    • To make spicy chutney, use 15 red chillies. I used 5 chilli + 3 kashmiri chilli as I wanted less spicy taste.
    • You can skip Kashmiri chillies and use long red chilli or guntur chilli.
    • You can use 1 big sized onion instead of small onion.
    • Do not skip tamarind. It helps to balance the pungent taste of garlic.
    • Do not add more tamarind. Chutney tastes tangy.

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


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    May 3, 2019

    Instant Kurma For Idli Dosa – 10 Minutes Kurma Recipe Without Coconut

    Instant kurma for idli
    Recent days my readers are asking me to post instant , no grind kurma recipe for idli, dosa without coconut and vegetables. When I was searching for the same, I got this recipe from Sangee’s blog. This is an instant tomato kurma recipe without using coconut and mixed vegetables. Onion, tomato and besan flour forms the base of this gravy. As mentioned in the title, it can be done under 10 minutes. This kurma goes well for idli, dosa, appam, chapathi and poori. But It doesn’t suit for rice and idiyappam. I have already shared an Instant sambar for idli dosa using pottukadalai, onion and tomato. Its a super hit recipe in my blog. This kurma tastes similar to it but its an even more simplified version. I loved the ease of this recipe and the mild masala flavor which is ideal for my family. Everyone loved it. I have tried it thrice so far. I have also made in bulk for my guests. They too liked it. What else I need to blog this recipe😍. This recipe is ideal for bachelors and working women👍. For variations, you can add boiled potato too. Ok, Lets see how to make Instant kurma within 10 minutes for idli, dosa. Lets move on to the recipe with a video below.


    Kurma for idli dosa

    Instant kurma for idli dosa


    Instant kurma for idli dosa

    Instant kurma recipe under 10 minutes using tomato, onion and besan flour.



    Cuisine: Tamil nadu
    Category: Kurma recipes
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 10 Minutes
    Total time: 20 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Ripe tomato - 2 nos
    • Big onion - 1 no
    • Garlic cloves - 3 nos (optional)
    • Curry leaves - Few
    • Turmeric powder - 1/4 tsp
    • Red chilli powder - 1/2 tsp
    • Coriander seeds powder / Dhania powder - 1/2 tsp
    • Garam masala powder OR curry masala powder - 1/2 tsp
    • Besan flour - 2 tsp
    • Water - 1/4 cup ( To dilute the besan flour)
    • Salt - as needed
    • Water - 1 cup (to cook onion, tomato)
    To Temper
    • Cooking oil - 2 tbsp
    • Cinnamon - 1 inch
    • Cloves - 2
    • Fennel seeds - 1/2 tsp
    HOW TO MAKE INSTANT KURMA FOR IDLI DOSA
    1. Wash and chop tomato, onion.
    2. In a kadai, heat oil. Temper cinnamon, cloves and fennel seeds.
    3. Saute onion, garlic and curry leaves. Add tomato and saute till mushy.
    4. Add salt and spice powders. Saute till raw smell vanish.
    5. Add 1 cup of water and cook onion, tomato. Dilute besan flour in little water.
    6. Add to gravy and roll boil for few minutes. Switch off the flame and garnish with coriander leaves.
    7. Serve hot with idli, dosa, chapathi or poori !
    INSTANT KURMA FOR IDLI DOSA - STEP BY STEP PICTURES
    • Wash and chop onion, tomato. Peel garlic and set aside. Heat oil in a kadai. Add cinnamon, cloves and fennel seeds.

    • Add the finely chopped onion, garlic cloves and curry leaves. Saute till onion becomes transparent.
    • Instant kurma for idli
    • Add tomato, required salt. Saute till tomato become mushy. Then add turmeric powder, red chilli powder, garam masala powder and saute till raw smell vanish.Instant kurma for idli
    • Add 1 cup of water and cook the onion, tomato till soft and mushy. In the mean time, take 2 tsp of besan flour. Add 1/4 cup of water and dilute it without lumps.
    • Instant kurma for idli

    • Add the besan water to the onion tomato mixture. Mix well and let it roll boil for 5 minutes till the gravy reaches desired consistency.
    • Instant kurma for idli

    • Garnish with coriander leaves, switch off the flame. You can make the gravy thin or thick as you wish by boiling it for extra time.
    • Instant kurma for idli
    Enjoy !

    Note

    • For variations, you can skip garam masala powder for mildly spiced gravy.
    • You can add more onions. Skip garlic.
    • You can make it thin if making for idli, dosa else make it thick for poori and chapathi.
    Try and enjoy this instant kurma with idli, dosa or chapathi !
    Kurma for dosa
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    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

    Continue Reading...