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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

March 31, 2021

30 Chutney Recipes Without Coconut–No Coconut Chutney Recipes For Idli Dosa

chutney recipes without coconut

Here is a collection of chutney recipes without coconut for idli dosa. South Indian breakfast and dinner recipes are incomplete without chutney recipes. Coconut based chutney recipes are prepared in most of the households as it is easy to make under few minutes. But sometimes we look for no coconut chutney recipes as we get bored of the usual coconut chutney taste or due to the shortage of fresh coconut in hand. Some of us also try to avoid coconut in the diet for health reasons.

People who look for chutney recipes without coconut will find this list helpful. In this collection, you can find some easy and yummy chutney recipes using tomato, onion, peanut and fried gram dal / roasted gram dal. Most of them are easy to make and tastes yummy.  Some of the chutney recipes can be taken for travel as well. Soon I will share a collection of chutney recipes without coconut and tomato.

Check out my 

65 chutney recipes 

Coconut chutney varieties

Tomato chutney varieties

Chutney recipes without coconut


Chutney recipes without coconut

Chutney recipes without coconut for idli dosa


 
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Peanuts
  • Onion
  • Tomato
  • Fried gram dal / roasted gram dal
  • Curry leaves
  • Coriander leaves
  • Tamarind
  • Red chilli
  • Green chilli
  • Vegetables
To temper
  • Cooking oil
  • mustard seeds
  • Urad dal
  • Curry leaves
  • Hing
  • Red chilli
 
    Fried gram dal chutney without coconut

Small onion chutney

Chettinad kara chutney

Peanut onion chutney

Andhra hotel chutney

Curry leaves chutney without coconut

carrot chutney without coconut

Peanut chilli chutney

Boiled tomato chutney

Peanut tomato chutney

Tomato ginger chutney

Garlic chutney without coconut

Tomato chana dal chutney

Tomato mint chutney

Tomato green chilli chutney

Tomato chutney without coconut, onion, garlic

Onion chutney without coconut

Capsicum chutney

tomato roasted gram dal chutney

Tomato garlic chutney

Onion chutney for appam

Tomato thokku without onion garlic

Bombay chutney

Raw onion chutney

Easy raw onion chutney

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March 10, 2021

Flax Seeds Idli Podi | Flax Seeds Chutney Powder Recipe - Aali Vithai Podi

Flax seeds idli podi

Idli podi / Gun powder is an inevitable side dish in my house. Though I make varieties of chutney and sambar recipes for idli, dosa we have the habit of eating at least one last idli with idli podi. So I always keep idli powder also known as chutney powder in stock. And I love to try varieties of idli podi recipes. Its been a long time I used flax seeds in my cooking. 

Flax seeds (Linum usitatissimum) also known as common flax or linseeds (Aali vithai in Tamil, 

Alsi ke Beej in Hindi, 

Agase bījagaḷu in Kannada, caṇa vittukaḷ in Malayalam, Avise gin̄jalu in Telugu ) are small oil seeds that originated in the Middle East thousands of years ago. Lately, they have gained popularity as a health food. This is due to their high content of heart-healthy omega-3 fats, fiber, and other unique plant compounds. Flax seeds have health benefits such as improved digestion and a reduced risk of heart disease, type 2 diabetes, and cancer. They can be easily incorporated into your diet.  Roasting and grinding them is the best way to make the most of their health benefits. (source : https://www.healthline.com/nutrition/foods/flaxseeds).

 Earlier I used to add roasted flax seeds powder in my poriyal and kootu. This time, I wanted to include it in the form of idli podi.

This Flax seeds idli podi is a healthy chutney powder recipe prepared with urad dal, chana dal, flax seeds and curry leaves. Garlic flavored idli podi is our family’s favorite. So I have added some garlic cloves in this flax seeds podi. You can skip if you don’t like it.

Friends, do try this healthy flax seeds idli podi recipe / flax seeds chutney powder for idli, dosa. You will love it. Check out the video too !

Check out my

Basic idli podi recipe

Garlic idli podi

flax seeds horsegram idli podi 

Pepper idli podi

Sesame seeds podi


Flax seeds idli podi

Flax seeds idli podi recipe / Flax seeds chutney powder recipe


Flax seeds idli podi recipe / Flax seeds chutney powder recipe

Flax seeds idli podi recipe / Flax seeds chutney powder recipe - Side dish for idli dosa


 
Cuisine: Indian
Category: Side dish
Serves: 1.5 cups
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Flax seeds - 1/2 cup
  • White urad dal - 1/2 cup
  • Chana dal - 1/4 cup
  • Red chilli – 12 to 15 (6 spicy chilli, 6 byadge or Kashmiri chilli)
  • Curry leaves - 1 sprig
  • Asafetida / Hing – 1/4 tsp
  • Garlic cloves with skin - 10
  • Salt - as needed
  • Cooking oil – 2 tsp
HOW TO MAKE FLAX SEEDS IDLI PODI
  1. Heat a kadai and dry roast flax seeds till it starts to pop.
  2. Remove in a plate. Add 1 tsp cooking oil in the kadai.
  3. Roast chana dal and urad dal. Roast till golden in low to medium flame. 
  4. Remove in a plate. Heat 1 tsp oil. Add red chilli, curry leaves, hing and roast till crispy.
  5. Add salt and switch off the flame. Let everything cool down.
  6. Firstly grind the red chilli to a coarse powder.
  7. Now add the roasted dals, flax seeds and grind to powder.
  8. Lastly add the garlic cloves. Grind to a fine powder.
  9. Remove in a bowl. Cool down and store in a box.
  10. Enjoy with idli, dosa adding sesame oil. 




METHOD - STEP BY STEP PICTURES
  • Heat a kadai and dry roast the flax seeds till it starts to pop. Do in low to medium flame without burning them. Transfer to a plate.
  • flax seeds idli podi recipe
  • In the same kadai, add  1 tsp of cooking oil. Add chana dal, urad dal and keep roasting them till both the dals turn golden in color. Do it patiently in low to medium flame. It takes 5 to 7 minutes.
  • flax seeds idli podi recipe
  • Transfer to the flax seeds plate. Now add 1 tsp of oil and add the red chillies, hing and curry leaves. Roast it till crispy without browning the chillies. Roast in low to medium flame patiently. Lastly add salt.
  • Switch off the flame and let it be in the kadai for some time. It helps to make the chillies more crispy.

  • Firstly grind the red chillies (use Byadge or Kashmiri chilli for bright color), curry leaves coarsely. Then add the roasted dal, flax seeds together to a powder. Lastly add garlic cloves with skin. Grind to a smooth powder by mixing the powder from the bottom. Don’t worry, garlic will be ground well.
  • flax seeds idli podi recipe
  • Now transfer the idli podi to a bowl. Let it cool down. Then store in an air tight box. Use up to 2 weeks to 1 month. Enjoy with idli dosa drizzling with sesame oil.

  • flax seeds idli podi recipe

Note

  • For variations, you can skip garlic cloves and add asafetida alone.
  • You can also add 2 tbsp of dry roasted sesame seeds and add it while grinding. It adds a nice flavor.
  • Grinding red chillies firstly gives a nice, bright color to idli podi.
  • For healthy variations, you can add roasted horsegram too.
  • You can also add 2 tsp of roasted coriander seeds for variations. 

flax seeds podi
Healthy and tasty flax seeds idli podi is ready to enjoy with idli dosa !

flax seeds chutney powder


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January 25, 2021

Red capsicum peanut chutney | Red Bell pepper peanut chutney

red capsicum chutney

I make capsicum chutney (bell pepper chutney) rarely at home because my daughter and my husband are not a big fan of it. So I rarely buy and make capsicum recipes at home. Recently I bought few red capsicum at an offer price and tried a side dish for idli dosa. As I have already shared a green capsicum chutney with roasted dals, I prepared this red capsicum chutney with peanuts.

It came out so well and we all relished it with hot idli and dosa. Raksha and Sendhil couldn’t make out this capsicum chutney as the taste of peanut, onion and tomato was dominant. Friends, do try this peanut red capsicum chutney. I am sure even capsicum haters would love this chutney. For variations, you can use green capsicum or yellow capsicum. But the color of chutney slightly varies as per the color of capsicums you use.

Ok, lets see how to make red capsicum peanut chutney/ red bell pepper chutney with step by step pictures.

red capsicum chutney with peanuts

Red capsicum chutney / Capsicum peanut chutney recipe


Red capsicum chutney / Capsicum peanut chutney recipe

Red capsicum chutney / Capsicum peanut chutney recipe for idli dosa


 
Cuisine: Indian
Category: Chutney recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup - 250ml
  • Cooking oil - 2 tbsp
  • Red capsicum - 1
  • Tomato - 2
  • Big onion - 1
  • Red chilli - 3
  • Garlic - 3 cloves (optional)
  • Roasted peanuts - 3 tbsp
  • Grated coconut – 1 tbsp
  • Tamarind - a small piece
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves - few
HOW TO MAKE RED CAPSICUM CHUTNEY
  1. Wash and chop capsicum, onion, tomato.
  2. Dry roast peanuts till the skin crackles and leaves nice smell.
  3. Heat oil in a kadai. Saute onion, red chilli, garlic cloves till onion turns transparent.
  4. Add capsicum and saute for few minutes till soft. Add tomato and salt.
  5. Saute till tomato turns mushy. Add roasted peanuts, tamarind piece, grated coconut.
  6. Mix well and switch off the flame.
  7. Let it cool down. Grind to a smooth paste adding water.
  8. Temper mustard seeds, urad dal and curry leaves. Add to chutney, mix well.
  9. Serve red capsicum chutney with idli and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop capsicum, tomato, onion, garlic cloves. Dry roast peanuts in a kadai or microwave for 2 to 3 minutes in high power. Cool down. No need to remove the skin.

  • Heat oil in a kadai. Saute onion, garlic cloves, red chilli and capsicum. Saute till onion becomes transparent and capsicum turns soft.
  • Capsicum peanut chutney
  • Add tomato and required salt. Saute till tomato turns mushy. Add roasted peanuts with or without skin . Lastly add grated coconut and tamarind piece. Mix well and switch off the flame. Cool down. 
  • Capsicum peanut chutney
  • Transfer everything to a mixie jar. Grind to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer to a serving bowl.

  • Heat oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney, mix well and serve with hot idli, dosa. Enjoy !
  • Capsicum peanut chutney

Note

  • Adjust the quantity of red chillies based on your taste.
  • You can skip coconut for variations.
  • You can use deskinned peanuts or peanuts with skin. But it should be roasted.
  • You can skip garlic and use ginger for variations.
  • Also you can add lemon juice instead of tamarind.


Try this easy, yummy red capsicum chutney for idli, dosa and enjoy !

I served it with vazhaithandu dosai / Banana stem dosa. 

Capsicum peanut chutney


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