Karnataka Red Coconut Chutney Recipe For Idli, Dosa - No onion No Garlic Chutney

 

I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. 

You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.

Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa

Cuisine: Karnataka

Category: Chutney

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 1 cup Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp Byadgi red chilli - 4 nos.(Use 6 for spicy chutney) Tamarind - Small berry size (pinch into small pieces) Ginger - 1/2 inch piece Asafetida/ hing - a pinch Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds -1/2 tsp Urad dal - 1 tsp Curry leaves - Few

HOW TO MAKE RED COCONUT CHUTNEY

1. Wash and soak byadgi red chilli in little water for 5 minutes.
2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
3. Add required salt, water and grind to a smooth paste.
4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
5. Add to chutney and mix well. Serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water. Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl. Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa. Enjoy !

Note

For variations, skip roasted gram dal and use coconut alone. If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.

Technorati Tags: red coconut chutney,Karnataka style red coconut chutney,thenginkai chutney,coconut chutney recipe,coconut chutney varieties

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Andhra Hotel Style Peanut Chutney Recipe(Without Coconut) For Idli, Dosa

I got this Andhra hotel style peanut chutney recipe from Vahchef’s video. Vahchef mentioned that he learnt this chutney recipe from the cook of a popular street side hotel. As this recipe is completely different from the usual hotel style peanut chutney without coconut, I tried it immediately. It came out so well. We all loved it very much. If you have roasted peanuts in hand, you can make this chutney under 10 minutes with very less ingredients. The best part is adding roasted and crushed urad dal at the end which is unique and gives a mild crunchy taste. Friends, do try this Andhra hotel style peanut chutney without coconut (palli chutney / Verusenaga pachadi in Telugu) for idli, dosa. You will love it.  I served it with thatte idli  ( plate idli).

Hotel peanut chutney recipe without coconut

Andhra hotel style peanut chutney recipe without using coconut. Its a good side dish for idli and dosa.

Cuisine: Andhra

Category: Chutney

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Roasted peanuts - 1/2 cup Garlic cloves - 4 small Kashmiri red chilli powder - 1/2 tbsp (1.5 to 2 tsp) Tamarind - small gooseberrey size Salt & water - as needed Cooking oil - 1 tbsp To saute and grind Cooking oil - 2 tsp Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Urad dal – 1.5 tbsp Curry leaves - 5 Hing / Asafetida – 2 pinches To Temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE HOTEL PEANUT CHUTNEY

1. To make hotel peanut chutney, heat oil in a kadai and roast the garlic.
2. To this add roasted peanuts with skin. Lower the flame and add chilli powder, tamarind extract. Mix well and switch off the flame.
3. Add salt and grind to a smooth paste adding required water. Chutney should be slightly watery.
4. Transfer to a bowl. Again heat oil in a kadai. Splutter mustard seeds, cumin, urad dal, curry leaves and hing. Roast and grind to coarse powder.
5. Add this powder to peanut chutney. Mix well. Temper mustard, curry leaves.  Add to chutney. Mix well and serve with hot idli, dosa.

PEANUT CHUTNEY - STEP BY STEP PICTURES

Dry roast the peanuts in a hot kadai till it skin crackles OR microwave peanuts in high power for 2 minutes. No need to remove the skin. Cool down and set aside. Soak tamarind in 1/2 cup water and take the extract. Keep it aside. In a kadai, heat 1 tbsp oil and roast the garlic cloves. Add roasted peanuts, mix well. Lower the flame. Add salt, red chilli powder. Mix quickly and add tamarind extract without burning chilli powder. After it cools down, grind everything to a smooth paste. Do not add more water while grinding, it may splash. So first grind the peanuts with required water to a smooth paste. Then add more water and grind to a watery chutney. Transfer to a serving bowl. Now heat oil in a kadai and temper mustard seeds, cumin seeds, urad dal, hing and curry leaves. Roast the dal till golden. Grind to a powder. Add to chutney, mix well. Again temper mustard seeds, curry leaves and add to chutney. Tempering is not mentioned in original recipe. But I did it. Please check the main pictures for this step.  Serve this chutney with hot idli and dosa. Enjoy !

Note

Adjust the quantity of red chilli powder based on your taste. For variations, you can add 1 tbsp coconut while grinding.

Try this Andhra hotel style peanut chutney for idli, dosa and enjoy !

Technorati Tags: Peanut chutney,peanut chutney recipe,hotel peanut chutney,andhra peanut chutney,peanut chutney without coconut

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Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa

Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

Check out my 50+ chutney varieties too.

Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

Kerala style red coconut chutney for idli , dosa.

Cuisine: Kerala

Category: Chutney recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 3/4 cup Red chilli - 4 to 5 nos. Small onion - 3 nos. Ginger - 1 inch piece Tamarind - Small Berry size Salt & water - as needed To Temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Red chilli - 1 Small onion - 3 nos. (Sliced thinly)

HOW TO MAKE KERALA RED COCONUT CHUTNEY

1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
2. Grind to a smooth paste.
3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
4. Add to the chutney. Mix well.
5. Serve  this red coconut chutney with idli, dosa.

KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. Do not skip the onion. If you don’t have small onion, use half of the big onion. Do not add more ginger. It will dominate the flavor. Tempering in coconut oil gives nice flavor.

Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !

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Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

Check out my Potato paya recipe, Vegetable stew recipes too.

Kerala style tomato curry recipe - Side dish for rice, appam

Kerala style tomato curry recipe with onion, tomato and coconut milk.

Cuisine: Kerala

Category: Side dish for appam

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coconut oil - 3 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Big onion - 1 (Finely chopped or sliced) Green chilli - 2 nos. Ripe tomato - 2 nos. Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Coriander seeds powder - 1 tsp Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder) Coriander leaves - to garnish

KERALA STYLE TOMATO CURRY RECIPE

1. Wash and chop onion, tomato into small pieces.
2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
6. Serve with rice, appam or dosa. Tastes yummy !

KERALA TOMATO CURRY - STEP BY STEP PICTURES

Wash and chop onion, tomato into small pieces. Slit green chilli and set aside Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside. Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent. Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder. Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency. Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa. Enjoy !

Note

Adjust the quantity of spice powders and green chilli as per your taste. Add more coconut milk if you wish. This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

Try this yummy Kerala style tomato curry and enjoy with rice or appam !

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Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients.

When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.

Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.

Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa

Cuisine: Karnataka

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated coconut - 1/2 cup Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too) Green chilli - 3 nos ( use 5 for spicy taste) Tamarind - Small piece Cumin seeds / Jeera - 1/4 tsp Garlic cloves - 2 Curry leaves - 5 leaves Mint leaves - 3 leaves Coriander leaves - a fistful ( 1/4 cup ) Turmeric powder – a pinch (to make bright green chutney, optional) Salt - as needed Sugar – a pinch (optional) Water - as needed to grind and mix in chutney To Temper Cooking oil -1 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

1. In a mixie jar, take the grated coconut and other ingredients.
2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
3. Grind thick and slightly coarse in texture. You can add the coriander leaves at the end and grind coarsely. 
4. Remove in a bowl and temper the chutney.
5. Take the required chutney in a bowl. Add water to dilute it.
6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

• Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.


• Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding. Altervatively you can grind all the ingredients except coriander leaves coarsely. Lastly add the green leaves and grind it. You can find specks of greens in the chutney just like hotels.


• Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
• PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.

Note

For variations you can use equal quantity of coconut and gram dal.  Do not skip garlic. In most of the hotels garlic is used. If you skip garlic, use a small piece of ginger to get Brahmin cafe taste.  A pinch of turmeric powder should be used to get this bright green color. Cumin seeds also give a nice flavor. Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white. Do not add more curry leaves and mint leaves. Quantity of coriander should be more. Do not grind too smooth. Taste and flavor varies.

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

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Saravana bhavan Hotel Style Coconut Chutney For Idli, dosa

Hotel style coconut chutney (thengai chutney in Tamil) popularly known as white chutney is a very simple chutney recipe with minimum ingredients. In Tamil nadu, it is served as side dish for idli, dosa, pongal, vada and other South Indian tiffin recipes. After going through so many websites and YouTube videos, I tried this restaurant style coconut chutney recipe at home. As I expected, it looked and tasted very similar to the hotel white chutney. 

In popular hotels like Saravana bhavan, Adayar Ananda bhavan they serve this kind of coconut chutney. It looks super white in color and slightly loose in consistency. It doesn't taste spicy at all instead it tastes mildly sweet too. Many people says coconut chutney in hotels is prepared using Thengai punnakku (Coconut oil cake/ coconut residue) , Kadalai Punnaku( Groundnut oil cake) and pottukadalai / roasted chana dal as they are low in cost when compared to fresh coconut and yield of the chutney is more. Yes it may be true with small food joints where the chutney looks pale white in color. 

Some hotels use milk or coconut milk to grind the chutney which helps to bring white color even with the same ingredients. Some people also add a dash of ginger or garlic and small onion for flavor enhancements. However it is prepared, we all love hotel type coconut chutney recipe, isn’t it ??  So today I have shared the basic white colored coconut chutney recipe without roasted chana dal.  

Lets see how to make it with step by step pictures. I have also shared few tips at the end of this post to make white colored coconut chutney. Very soon I will share Karnataka hotel style coconut chutney recipe which is completely different from this recipe.

If you are interested, please check my hotel style Kara chutney recipe / Red chutney too !

Hotel style coconut chutney recipe - Restaurant style thengai chutney

How to make Tamilnadu hotel style coconut chutney recipe

Cuisine: Tamilnadu

Category: Chutney Recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Freshly grated coconut - 1/2 cup (Do not use the brown part) Green chilli - 1 ( Small in size) Cashewnuts – 2 Tamarind – A pinch (optional) Salt - as needed Water - to grind the chutney To Temper Cooking oil - 1 tsp Mustard seeds - 1/4 tsp Urad dal - 1/4 tsp Curry leaves – Few (optional) Red chilli – 1 no (optional)

HOW TO MAKE HOTEL COCONUT CHUTNEY 

1. Grate the white part of fresh coconut.
2. Take grated coconut, green chilli, cashews, salt and water.
3. Grind to a thick, smooth chutney.
4. Temper mustard seeds and urad dal in oil.
5. Add to coconut chutney. Mix well and serve with idli, dosa.

HOTEL COCONUT CHUTNEY - STEP BY STEP PICTURES

• Grate white part of the coconut. Do not use the brown part.


• In a mixie jar, take the grated coconut, green chilli, pinch of tamarind (optional), cashew nuts, salt. Grind to a coarse paste without water.


• Now add the required water and grind to a thick, smooth chutney. Transfer to a bowl.
• Heat oil in a small kadai. Temper mustard seeds, urad dal and add to chutney. If you like you can temper red chilli and curry leaves too. Mix well and serve with idli, dosa !
• It stays good for 2 to 3 hours without refrigeration if you do not use your hands while grinding and mixing. It stays good for 2 days under refrigeration.Enjoy ! 

Note

For variations you can skip cashewnuts and add 1 tsp of pottukadalai / roasted chana dal. You can add 1 garlic clove or 1/4 inch ginger for more flavor. In some hotels, coconut chutney is tempered with red chilli and curry leaves. But I din’t use them. You can also add a pinch of sugar if you like sweet taste in coconut chutney. TIPS TO MAKE WHITE COLORED COCONUT CHUTNEY  DO’s: 1. Always use freshly grated coconut.. Do not grate the brown part. More coconut less pottukadalai/Fried gram  is also a must for white chutneys. 2. Add less water for getti (thick )chutney, add the quantity necessary to run your mixie. 3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well. 4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"? Don’ts: 1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly pale white color with oily look. 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. 4.In cold places , coconut leaves oil while grinding chutneys. To avoid this , use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil.

Try this easy, yummy Tamilnadu hotel style coconut chutney / Thengai chutney for idli, dosa !

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Instant Sambar Without Dal For Idli, Dosa - Easy Tiffin Sambar Recipe

Recently I came across this Instant sambar recipe for idli, dosa without dal, vegetables and coconut in Papa’s kitchen YouTube video. We can call this as Dhidir sambar or pottukadalai sambar in Tamil. Its a very easy and simple sambar recipe with pottukadalai (Fried gram dal in English) , fennel seeds, onion and tomato as major ingredients. Fried gram dal and fennel seeds(soambu in Tamil) adds a nice flavor, thickness and kurma kind of taste to this tiffin sambar. 

 I have already shared an idli sambar recipe almost in the same combination without using toor dal, moong dal and vegetables. But this plain sambar is even more easy to make within 10 minutes. It came out really well and tasted great with hot idli and dosa but not for rice. Everybody loved it especially Sendhil appreciated me and had one more idli too. Even Raksha who is a big fan of toor dal and moong dal idli sambar had this sambar sans dal without any complaints. What else I need to post this recipe in my blog. So here you go Instant sambar without dal, vegetables for idli, dosa. You too give a try and share your feedback with me. Soon I will try to make a post on instant sambar without dal for rice.

Check out 30+ Idli sambar varieties !

Check out my instant pottukadalai sambar for idli, dosa. 

Instant sambar without dal

Instant pottukadalai sambar for idli, dosa without dal and vegetables.

Cuisine: Tamil nadu

Category: Sambar Recipes

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Hing / Asafetida - a pinch Red chilli - 1 no ( pinched into two) Curry leaves - Few Big onion - 2 nos Ripe tomato - 2 nos Green chilli - 1 no ( slit into two) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Salt & Water - as needed To grind Fried gram dal / Pottukadalai - 1 tbsp Fennel seeds / Soambu - 1 tsp Water - 1/2 cup Coriander leaves - To garnish

HOW TO MAKE INSTANT SAMBAR WITHOUT DAL

1. Grind pottukadalai + fennel seeds to a fine powder.
2. Add water and mix without lumps. Set aside.
3. Heat oil in a kadai. Temper mustard, urad dal, chana dal, red chilli, curry leaves, hing.
4. Saute onion, green chilli till transparent. Saute tomato till mushy. Add red chilli powder, turmeric powder and salt. Mix well.
5. Add pottukadalai water and 1 cup more water. Mix well and boil for sometime.
6. Once it reaches the desired consistency, switch off the flame. Garnish with coriander leaves.
7. Serve hot with idli, dosa drizzled with gingely oil/Nalla ennai.

INSTANT SAMBAR WITHOUT DAL - STEP BY STEP PICTURES

Wash and chop onion, tomato and green chilli. Grind pottukadalai + soambu(fennel seeds) to a smooth powder. Grind continuously for long time by wiping the sides. It helps to grind a smooth powder without grits else fennel seeds won’t grind properly.  Add 1/2 cup water to this powder and mix well without lumps. You can grind again if you like. Keep this water aside. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal and red chilli. Add chopped onion, curry leaves, green chilli and saute till transparent. Add tomato and saute till mushy. Add turmeric powder, red chilli powder and required salt. Mix well for a minute. Add pottukadalai water without lumps. Add 1 cup more water based on the consistency of sambar. Mix well and boil for few minutes till you get nice aroma. Switch off the flame. Garnish with coriander leaves. Serve hot with idli and dosa by drizzling with Gingely oil / Nalla ennai or ghee. Enjoy with idli, dosa ! This sambar thickens when it cools down. So add more water, adjust salt, spice powders and reheat if you want thin sambar.

Note

Consistency of this sambar depends on your taste. Some people like thin sambar. So you can adjust the quantity of water accordingly. Fennel seeds gives a nice flavor to this sambar. So do not reduce the quantity. If you like, you can add potato and carrot. Tamarind is not required. Ripe tomato would do. For variations, you can use sambar powder instead of red chilli powder. Garnish with coriander leaves for nice flavor. Do not avoid it.

Try this easy, yummy, instant sambar for idli,dosa and enjoy !

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Coconut Chutney With Onion –Thengai Vengaya Chutney Recipe For Idli

This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast. 

Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us. 

Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

Do check out my coconut chutney with red chilli and garlic for dosa !

Coconut chutney with onion for idli

Coconut chutney recipe tempered with onion - Yummy side dish for idli

Cuisine: Tamil nadu

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Grated coconut - 1 cup Green chilli - 5 nos Tamarind - Small berry size Salt - as needed Water -To grind To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/ 2 tsp Small onions - 10 nos OR Big onion - 1 no Curry leaves - Few

HOW TO MAKE COCONUT CHUTNEY WITH ONION

1. Grind coconut, green chilli, tamarind, salt with water.
2. Heat oil and temper mustard, urad dal & curry leaves.
3. Add the chutney to the kadai with little water. Boil for few minutes.
4. Serve with hot idli !

METHOD - STEP BY STEP PICTURES

• In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
  
• In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney. 
• TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
  
• Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

Note

Adjust the number of chillies as per your taste. If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies. No need to use pottukadalai / fried gram dal.

Try this yummy coconut chutney with onion. You will love it !

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