Boiled tomato chutney recipe – Simple tomato chutney recipe

Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. 

All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. 

Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. 

This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.

Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.

Cuisine: South Indian

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook Ripe tomato - 3 Big onion - 1 (use 2 if medium sized) Garlic cloves - 4 Green chilli - 1 Curry leaves – 4 Red chilli powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Water - 1 cup To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing /asafetida - a big pinch Coriander leaves – to garnish Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.

HOW TO MAKE BOILED TOMATO CHUTNEY

1. Wash and chop onion, tomato, green chilli, garlic.
2. In a pressure cooker, take the chopped ingredients.
3. Add turmeric, red chilli powder, salt and water.
4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato. In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle. Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely. Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.   Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

Note

Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell. Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato. Garnishing with coriander leaves is optional. For variations, you can skip cooking curry leaves along with tomato. You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !

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Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

  

Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. 

My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi

Cuisine: Tamil nadu

Category: Mushroom recipes

Serves:  4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mushroom / Kalan - 15 nos. Cooking oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 2 Cardamom - 1 Black stone flower / Kalpasi - 1 Big onion - 1 Ginger garlic paste - 1 tsp Sambar powder - 1 tsp Red chlili powder - 1/2 tsp Turmeric powder – 1/4 tsp Salt & water – as needed To saute & grind Ripe tomato - 1 Big onion - 1 Fennel seeds - 1 tsp Cashew nuts – 4 no. Grated coconut - 2 tbsp Coriander leaves - 1 tbsp Cooking oil – 1 tbsp

HOW TO MAKE MUSHROOM KUZHAMBU

1. Wash and clean mushroom. Chop and set aside.
2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
6. Add the ground tomato paste and required water. Boil till oil floats on top.
7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.

METHOD - STEP BY STEP PICTURES

Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside. In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water. In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture). Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute. Add the ground tomato paste and required water.  Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too.  Mix with plain rice and enjoy with papad. I served with potato curry. To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !

Note

For variations, you can add boiled and cubed potatoes along with mushroom. Adjust the quantity of chilli powder and sambar powder as per your taste. Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful. For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each. For best taste and flavor, this gravy should boil till oil floats on top.

Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !

Technorati Tags: Mushroom kuzhambu,mushroom kuzhambu recipe,kalan kuzhambu,kalan kulambu,mushroom recipes,Indian mushroom recipes,South Indian mushroom recipes,kalan recipes.

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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 !

Technorati Tags: Kerala tomato curry,kerala thakkali curry,kerala tomato curry with coconut milk,kerala thakkali curry with coconut milk,tomato curry for appam,side dish for 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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