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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

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

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April 9, 2019

Easy Tomato Garlic Chutney For Idli Dosa - Thakkali Poondu Chutney

Tomato garlic chutney
Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.

Also check out my 20 tomato chutney varieties, 65 chutney recipes too.

Tomato garlic chutney recipe



Tomato garlic chutney recipe for idli, dosa


Tomato garlic chutney recipe for idli, dosa

Easy tomato garlic chutney for idli, dosa / Thakkali poondu chutney



Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes



INGREDIENTS
To grind
  • Ripe tomato / thakkali - 2 
  • Garlic cloves / Vellai poondu - 8 ( use 4 for malai Poondu/ big cloves/
  • Tamarind – a small piece
  • Salt & water - as needed
To saute in oil
  • Gingely oil / Nalla ennai - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves - Few
  • Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)
HOW TO MAKE TOMATO GARLIC CHUTNEY
  1. In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
  2. Grind to a smooth paste adding enough water.
  3. In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
  4. Lower the flame and add red chilli powder. Mix quickly without burning it.
  5. Add the chutney immediately and mix well.
  6. Rinse the mixie jar with little water and add to chutney.
  7. Boil in low to medium flame till oil releases in sides.
  8. Switch off the flame. Cool down and enjoy !
TOMATO GARLIC CHUTNEY RECIPE - STEP BY STEP PICTURES

  • Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside.
  • Tomato garlic chutney recipe
  • In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves.

  • Lower the flame completely and add red chilli powder. Mix quickly without burning it.

  • Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well.
  • Tomato garlic chutney recipe
  • Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark
  • Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.

Note

  • Adjust the quantity of red chilli powder as per its spice level.
  • If you are using big sized garlic cloves, you can reduce its quantity.
  • Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.

Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !
Thakkali poondu chutney
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March 18, 2019

Tomato Chutney Varieties - 20 Tomato Chutney Recipes For Idli Dosa

Tomato chutney varieties

20 Tomato chutney recipes / Collection of tomato chutney varieties. Tomato based chutney is my most favorite among all the chutney recipes I make in my kitchen. So I love to try varieties of tomato chutney recipe for idli dosa I come across in cookbooks, TV shows, friends and relatives. Here I have made a collection of 20 tomato chutney varieties starting from easy tomato chutney recipe to tomato chutney without onion garlic, tomato thokku recipes , green tomato chutney etc. I have also shared a tomato garlic chutney for roti. All these recipes tastes great with idli, dosa, paniyaram, pongal and appam. Friends, do check out this collection and try your favorite. I have also shared a video below for 3 easy tomato chutney varieties. Do watch it. Also don’t forget to share your feedback with me. Lets see the list of tomato chutney recipes for idli, dosa below !

Check out my


Video: 3 TOMATO CHUTNEY VARIETIES

3 different tomato chutney recipes for idli, dosa.

TOMATO CHUTNEY VARIETIES

EASY TOMATO CHUTNEY


TOMATO MINT CHUTNEY


TOMATO CHANA DAL CHUTNEY


TOMATO FRIED GRAM DAL CHUTNEY / THAKKALI POTTUKADALAI CHUTNEY


TOMATO GINGER CHUTNEY


TOMATO GARLIC CHUTNEY



SPICY TOMATO CHUTNEY FOR DOSA

TOMATO CHUTNEY WITHOUT ONION GARLIC


BOILED TOMATO CHUTNEY


TOMATO PEANUT CHUTNEY


HOTEL KARA CHUTNEY



TOMATO GARLIC CHUTNEY FOR ROTI

KADAMBA CHUTNEY


VEGETABLE CHUTNEY WITH TOMATO


RAW TOMATO CHUTNEY

GREEN TOMATO CHUTNEY


TOMATO THOKKU WITHOUT ONION


TOMATO THOKKU IN PRESSURE COOKER


TOMATO THOKKU WITH ONION, GARLIC



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December 28, 2018

Plain Salna Recipe – Empty Tomato Salna For Parotta

Plain salna recipe
 In Tamil nadu, salna recipe is one of the best side dish for parotta that is served in roadside hotels. Parotta salna is a popular streetside hotel food in  Madurai, Tuticorin, Salem and Chennai. Salna is a Tamil word I guess. Plain salna is also popularly known as empty salna. Empty salna is nothing but plain tomato based masala gravy without vegetables. Its a vegetarian salna recipe. Its so flavorful and tastes great not only with parotta but also with idli, dosa, chapathi and idiyappam. You can use this salna for making kothu parotta too. Long back I had shared mixed vegetable salna recipe for parotta. It is a super hit recipe in my blog. It got rave reviews from my readers. Its my go to recipe too. Recently I came across this plain tomato salna recipe in a YouTube video just like street side hotel ones. This recipe is slightly different from mine. So I got tempted and tried it. Method of preparation of this plain salna recipe is very easy and quick when compared with my earlier version. I made it directly in a pressure cooker. So my job was done under 15 minutes. I was very happy to see the oil floating, flavorful salna. My house was completely filled with nice aroma. Myself and Raksha loved it with store bought frozen parotta. Hot, flaky, layered parota with this plain salna is a pure bliss. Try it once. You will love it for sure. If you want to add any vegetables, you can add potato or cauliflower.  Ok, lets see how to make plain salna recipe for parotta and dosa with step by step pictures.

Check out my vegetable salna recipe which also tastes like hotel ones. Also check out my hotel Saravana bhavan vegetable kurma for parotta, chapathi and dosa. 

Do check out my homemade parotta recipe using less oil.

For variations, you can make chilli parotta and kothu parotta recipe using store bought frozen parotta.

Tomato salna recipe

Plain salna recipe - Empty salna for Parotta


Plain salna recipe - Empty salna for Parotta

Plain salna recipe - Tomato based masala kurma kuzhambu for parotta.



Cuisine: Tamil nadu
Category: Side dish for parotta
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Cooking Oil - 3 tbsp
  • Cinnamon - 1 inch
  • Cardamom - 1
  • Cloves - 2
  • Black stone flower / Kalpasi - 1 (optional)
  • Bay leaf – optional
  • Big Onion – 1 (big size)
  • Ginger garlic paste (gg paste) - 1 tbsp
  • Green Chilli - 1
  • Coriander leaves - 2 tbsp
  • Mint leaves - 2 tbsp
  • Curry leaves – 5
  • Ripe tomato - 3
  • Turmeric powder - 1/4 tsp
  • Crushed fennel powder - 1/2 tsp
  • Cumin powder / Jeera powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Red chilli powder – 1 to 1.5 tsp (adjust)
  • Dhania powder/ Coriander powder –1 to 1.5 tbsp
  • Salt and water - as required
To grind
  • Grated Coconut - 1/2 cup
  • Cashew nuts - 5 or Khus khus/ poppy seeds - 1 tsp
HOW TO MAKE SALNA
  1. Wash and chop onion, tomato, green chilli.
  2. Heat oil in a pressure cooker. Temper the whole garam masala.
  3. Add finely chopped onion and saute well.
  4. Add gg paste, chopped mint leaves, coriander leaves and curry leaves.
  5. Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy.
  6. Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
  7. Mix well for a minute. Lastly add the ground coconut paste.
  8. Add sufficient water and pressure cook in low flame for one to 2 whistles.
  9. Remove the cooker lid after the steam is released.
  10. Oil floating, flavorful salna is ready. Serve with parotta, biryani, dosa and idli if you like.
METHOD - STEP BY STEP PICTURES
  • Wash and chop tomato, onion, green chilli. Heat oil in a pressure cooker.

  • Saute cinnamon, cloves and cardamom. Add chopped big onion and saute till transparent. Add ginger garlic paste and saute till raw smell goes off.
  • Plain salna recipe
  • Add chopped mint leaves, coriander leaves and curry leaves. Mix well. Add chopped tomato, salt and saute till tomato turns mushy.
  • Plain salna recipe
  • Add cumin powder, turmeric powder, red chilli powder, dhania powder, crushed fennel powder and garam masala powder. Saute quickly in medium flame without burning the spices.
  • Plain salna recipe
  • Now add 1.5 cups of water and let it roll boil. In the mean time, grind coconut and khus khus or cashew nuts to a smooth paste.
  • Plain salna recipe
  • Add to the boiling salna. Mix well and close the pressure cooker with the lid. Keep the flame high till steam comes out. Now lower the flame completely and put the weight valve. Pressure cook in low flame for one whistle. You will get a nice aroma. Switch off the flame and let it rest till steam releases by itself. Then open the lid. You can see a layer of oil floating on top. Mix well and check for the consistency. If its too thick, add little water and boil for a minute. If its too thin, boil for sometime till it reaches the desired consistency. Check for taste and Serve with parotta, idli or dosa. If you like, you can have it with biryani and chapathi as well. Enjoy !Plain salna recipe

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • Use Kashmiri chilli powder for bright colored salna.
  • For variations, you can add potato or cauliflower.

Try this super easy, yummy plain salna recipe for parotta and enjoy !
Empty salna recipe


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