Tomato Ginger Chutney recipe - Tomato Ginger Chutney For Idli Dosa/ Thakkali inji chutney

I learnt this tomato ginger chutney recipe (thakkali inji chutney in Tami) from my lovable sister Radha. Bascially I love to try different side dish for idli, dosa everytime. Being a South Indian, most of the days, our breakfast would be either idli or dosa. So I keep thinking and searching for varieties of side dishes and that too I pay special attention to tomato chutney recipes because tomato is my most favourite vegetable. 

I love anything based on tomatoes. My dad had told many times about this tomato chutney with ginger flavor and it tempted me to try.We loved its flavour a lot. As tomato prices have crashed, I bought 2 kgs last week and I tried some yummy, interesting recipes with it. So this week, I have planned to post them one by one :) Stay tuned !

Tomato ginger chutney recipe

Tomato ginger chutney recipe -Yummy side dish for idli,dosa

Cuisine: Indian

Category: Side dishes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

To saute Ripe tomatoes - 2 nos Big onion - 1 no Red chillies – 4 or 5 nos Tamarind – Small pinch Cooking oil -  1 tbsp Salt & water - as needed To grind Ginger - 1/2 inch piece Curry leaves - 1 sprig(around 8 leaves) To temper Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Small onions or big onion - 10 nos/1 no (finely chopped)

HOW TO MAKE TOMATO GINGER CHUTNEY - METHOD

Wash and chop the tomatoes, onions roughly. In a kadai, heat oil and saute the onions, tomatoes, red chillies adding the required salt. Saute till tomato turns mushy. Add tamarind, mix well & let it cool. After it cools down, add the ginger and curry leaves. Grind them to a smooth, semi solid paste adding required water. Set aside. Heat oil in a kadai, temper mustard, urad dal and saute onions till transparent. You can skip onion for variations and just do the tempering.  Now add this chutney and allow it to boil well for few minutes. Remove after it becomes slightly thick. Serve with hot idli, dosa !

NOTE

• Prepare this chutney at least 30 minutes before serving so that all the flavors gets enhanced by the time you serve.
• Add more red chillies based on your taste.
• U can also add a tbsp of grated coconut for variation.

Enjoy this chutney with hot idli,dosas. It tastes yum!!

Technorati Tags: Tomato chutney,Tomato chutney recipe,Thakkali chutney,Side dishes,Side dish for dosa idli,side dish recipes,Chutney varieties

Continue Reading...

South Indian Coconut Chutney Without Chana dal

Coconut chutney ( thengai chutney in Tamil) is the most popular South Indian Chutney recipes. Today I have shared a basic white coconut chutney recipe without onion and garlic. But  I have used ginger for flavor. I have also given some tips to make the coconut chutney white in color. Hope its useful. Recently I got some mails from my readers to post No onion No garlic recipes. So I sorted those recipes from my recipe index and kept a separate tab ( please click the tab under my blog title) for quick reference..As I have very less number of No onion No Garlic recipes, I thought of sharing some simple and easy dishes for day-to-day cooking during this festival season. Let me start with this simple South Indian coconut chutney recipe which I make almost thrice in a week for idli/dosa. I learnt this from my MIL. Its a very simple thengai chutney recipe and it tastes great with ginger flavor. My mom’s coconut chutney is completely different from this version. She adds small onions while tempering. My father loves that chutney a lot. Soon i’ll share that recipe. Refer the “Notes” section for tips to get white coconut chutney .
Click here if u want to see my hotel style coconut chutney and red chutney recipes.

 

Coconut chutney recipe

White coconut chutney recipe - The best side dish for south Indian breakfast recipes.

Cuisine: Indian Category: Side dish Yields: Serves 2-3

Prep Time: 5 Minutes Cook Time: 3 Minutes Total Time: 8 Minutes

INGREDIENTS
1 cup - 250ml

To grind Grated coconut – 1/2 cup Green chillies – 3-4 nos (if small add 4,else 2-3 would be enough) Ginger – 1 inch piece Tamarind – 1pinch Salt and water – as needed To temper Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Red chilli – 1 no (pinched) Curry leaves – few

METHOD

Scrape the white part of coconut and grind it along with chillies,ginger, salt and water to make a smooth paste.Remove and transfer to a serving bowl. In a small tadka pan, temper the above said ingredients and add to the chutney.Mix well and serve with idli,dosa!

Note

Tips for 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. For variations,u can saute and add mint leaves or coriander leaves along with little turmeric powder and make super green chutney :)

Technorati Tags: coconut chutney recipe,thengai chutney recipe,side dish for idli dosa,thengai chutney,chutney for idli,dosa,chutney for breakfast,chutney recipes,easy chutneys,no onion no garlic recipes basic coconut chutney recipe,white chutney,coconut chutney recipe for idli,coconut chutney for dosa,tiffin chutney

Continue Reading...

SWEETENED MILK ( WITH COCONUT AND JAGGERY) FOR IDIYAPPAM - IDIYAPPAM SIDE DISHES

I usually make sweetened coconut milk ( with sugar) for idiyappam as served in restaurants.I make coconut milk with jaggery only for vendhaya dosai.When i was talking to my friend Shalini , she told me about this milk . She told it tastes great for idiyappam and also there is no need to extract coconut milk.So this milk is less in calories too.But it tastes more like coconut milk .Also it takes lesser time to prepare than extracting coconut milk. What else i need to try this recipe. I tried on the same day for breakfast.It was superb. Sen loved it a lot. Thank u so much dear , i have got a tasty sweet accompaniment for idiyappam and appam other than the usual coconut milk.Friends , do try this milk for a change. U’ll make it often.

INGREDIENTS
1 cup - 200ml

Boiled Milk – 1.5 – 2 cups Grated coconut – 2 tbsp Fried gram dal /pottukadalai – 2 tsp Grated jaggery – 1/2 cup Cardamom – 2 nos

METHOD

In a mixie jar , grind the grated coconut , fried gram dal and elachi to a smooth paste adding required milk. Add this paste to the remaining boiled milk. Mix well and allow it to boil for few minutes say 5-8 mins.It will thicken slightly. In the mean time , in another bowl , heat and melt jaggery . Strain the syrup.Boil the syrup for few minutes till it becomes frothy and slightly thick. Add the required syrup to the boiling milk.Simmer the flame completely and mix well.Leave it for a minute and switch off the flame.Add more milk to adjust the consistency based on the sweetness.Adjust the quantity of syrup as per the sweetness u require. Serve with idiyappam. Note: Do not roll boil the milk after adding the syrup. It will curdle.Just heat in low flame for 1 minute.

Pour this milk on top of idiyappam and enjoy eating . Its delish!

Technorati Tags: coconut and jaggery milk,idiyappam side dishes,coconut milk for idiyappam,side dish for idiyappam,sweetened coconut milk,sweetened coconut milk for idiyappam,coconut milk with jaggery

Continue Reading...

Idiyappam Kurma - Vegetable Kurma For Idiyappam

In Tamilnadu hotels, Idiyappam is served with vegetable kurma and sweet coconut milk. Idiyappam kurma is a popular restaurant combo. As I mentioned in my idiyappam recipe post , usually we make varieties of idiyappam when we have guests. Recently I tasted idiyappam in some restaurants. I loved the way it was served with sweetened coconut milk and mixed vegetable kurma. So I too started making the same way for my guests. WhenI  make idiyappam for breakfast , I make this kurma and coconut milk as accompaniments as it is heavy and takes more time to digest. But If I make idiyappam for dinner , I just prepare some i idiyappam varieties like lemon , puli or paruppu idiyappam which are easily digestible. I got this idiyappam kurma recipe from Mrs.Mallika badrinath’s cookbook. I have tried this several times. It comes out very well. We love this veg kurma a lot. Do try this for idiyappam , you’ll love it for sure. I think it tastes good for rotis as well. But I have not tried it personally.
Here is the link for mixed vegetable kurma I make for roti. Check if interested !

INGREDIENTS
1 cup - 250ml

Mixed vegetables – 2 cups (carrot ,beans , peas ,potato) To saute in oil Cooking oil – 2 tbsp Cinnamon – 1no Cloves – 2 nos Elachi –1 no Big onion – 1 no Tomato – 1 no Green chilli – 1 no Turmeric powder – 1/4 tsp Red chilli powder – 1 – 1.5 tsp (use Kashmiri powder,else you won't get this color) Dhania powder /coriander seeds powder – 1 tsp Garam masala powder – 1/2 tsp Kasuri methi – 1/2 tsp Fresh curd – 1/3 cup Boiled Milk - 2 -3 tbsp To grind Grated coconut – 1/4 cup Cashew nuts – 5 nos Poppy seeds – 2 tsp(soak in little hot water before grinding)

METHOD

Chop all the vegetables finely and pressure cook in high flame for one whistle. Set aside. Grind all the ingredients given above to a smooth paste. Keep aside. In a kadai , heat oil and saute the cinnamon , cloves , elachi , big onions , tomato , green chillies . Saute till tomato turns mushy. Then add the turmeric powder , dhania powder , red chilli powder and salt. Saute for few minutes. Now add the cooked vegetables , ground coconut mixture and curd. Mix well and allow it to boil for few minutes. Lastly add the garam masala powder and crushed kasuri methi .Mix well ,leave for a roll boil. Add milk at the end to adjust consistency. Switch off the flame. Garnish with coriander leaves.

Serve with idiyappam and enjoy ! It tastes divine :)

Technorati Tags: idiyappam kurma,kurma for idiyappam,idiyappam side dishes,side dishes for idiyappam,side dishes,kurma recipe,mixed vegetable kurma,mixed vegetable kurma for idiyappam

Continue Reading...

Soya Chunks Kurma For Rice, Roti - Meal Maker Gravy - Soya Chunks Recipes

Hi friends, hope you all celebrated Ganesh chaturthi very well. We too had a great celebration with my in-laws :)  and back to routine.

I got this soya chunks kurma recipe ( meal maker gravy) from a magazine. It was mentioned that this gravy can be had with dosa , appam , roti and rice. Basically I love soya chunks/meal maker a lot. My Mom used to add them in biryani & kurma. But my MIL never uses it as my husband is not fond of it.

 

Though I like it very much, I couldn’t make often in my kitchen. Recently a reader in Facebook mailed me to post some soya chunks recipe for rice. As I have not yet posted any soya recipes, I really wanted to post one.. So I started searching for some recipes & finally I got this Tamil nadu style soya chunks kurma recipe from Aval vikatan. I have tried this South Indian meal maker gravy twice so far and I loved it with rice, roti and dosa.

 

Basically I like to mix kuruma kind of gravy with rice. I have already posted cauliflower gravy for rice and tiffin, my mom’s recipe very long back. This is also one such kind. Try this Soya chunks gravy and serve it as a side dish for rice, roti / chapathi and dosa !

Soya chunks kurma / Meal maker gravy for rice and chapathi

Soya chunks kurma / Meal maker gravy for rice and chapathi

 

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Meal maker/soya chunks – 1 cup ( I used big chunks) Big onion – 2 to 3 (use 3 if small in size) Tomato – 3   Green chillies – 2 to 3 (slit) Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Ginger&Garlic paste – 1/2 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1/2 tsp (optional) To grind Grated coconut – 1/4 cup Khus khus/poppy seeds – 1/2 tsp (soak in little hot water) To saute Cooking oil – 2 tbsp Cinnamon – 1 no Cloves – 2 nos Biryani leaf - 1 no Kalpasi / Black stone flower - 1 Coriander leaves – to garnish

HOW TO MAKE SOYA CHUNKS KURMA

1. Wash and soak meal maker / soya chunks in hot water for 20 minutes.
2. Grind coconut mixture to smooth paste. Set aside.
3. Heat oil and add whole spices, onion, gg paste, green chilli and saute well.
4. Saute tomato till mushy. Add spice powders and mix well. 
5. Add water and cook well. Add coconut paste and some water.
6. Squeeze the soya chunks and add to gravy. Boil well till thick.
7. Garnish with coriander leaves and serve with rice, roti, dosa !

METHOD - STEP BY STEP PICTURES

 

Wash and soak meal maker in hot water for 20 minutes. It will double in size.  Squeeze the chunks and drain the excess water. Grind coconut and khus khus to a smooth paste and set aside. In a kadai, heat oil. Saute bayleaf, cinnamon and cloves. Then add g&g paste. Saute till raw smell leaves in low flame. Then add onions and slit green chillies. Saute well. Lastly add tomatoes and saute till mushy. Add turmeric powder, dhania powder,  red chilli powder, garam masala powder and salt. Mix well . Add 1 cup of water and allow the onions and tomatoes to cook. Lastly add the ground coconut paste.  Add some water to bring in gravy consistency. Boil for sometime. Squeeze the soaked soya chunks well without water and add them to the gravy. Boil for sometime. Adjust the consistency by adding water if necessary. Garnish with coriander leaves. Enjoy mixing with rice or as an accompaniment for idli , dosa and roti !

NOTE

If you want to make for chapathi, add 1/2 tsp of garam masala powder for more flavor. Otherwise it is completely optional. Always soak in water and squeeze the meal maker before adding to the gravy for all the taste to incorporate.

Technorati Tags: meal maker recipes,soya chunks recipes,soya chunks gravy,meal maker gravy,soya recipes,soya chunks gravy for rice,soya chunks gravy for idli,dosa,kuzhambu recipes,lunch recipes

Continue Reading...

Mint Chutney For Idli - Pudina Chutney With Coconut - Hotel Style

I make this mint chutney recipe(Pudina chutney in Tamil) for breakfast. Its a very tasty side dish for idli dosa. I have already posted a mint chutney with tomato and this one is with coconut.Sendhil & Raksha love this chutney a lot. It tastes more like hotel chutney. As this is a two step recipe, I have not posted step by step pictures.For step by step pictures,please refer my Green chutney recipe using coriander leaves if interested.

Mint chutney recipe

Delicious mint chutney recipe for idli,dosa

Cuisine: Indian Category: Side dish Yields: Serves 2

Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time: 10 Minutes

INGREDIENTS
1 cup - 240ml

To saute & grind Cooking oil – 1 tbsp Grated coconut – 1/2 cup Mint leaves – 1/4 cup Green chillies – 3 – 4 nos ( add 5 for spicy taste) Tamarind – A small piece Fried gram dal – 1 tsp Small onion – 2 nos (optional) Garlic cloves – 2 nos Turmeric powder – A big pinch Salt & water – as needed To temper Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp

METHOD

In a kadai,heat oil,saute the green chillies,mint leaves,turmeric powder,small onion, garlic cloves,tamarind and fried gram dal.Lastly add the grated coconut ,saute for a minute & switch off the flame.Grind everything together adding the required salt & water. Temper & add them to the chutney bowl.Mix n serve ! Enjoy with idli,dosa !

Note

For variations,u can try without sautéing coconut. Addition of turmeric powder& sautéing mint leaves gives a nice green color to the chutney.Please don’t skip it. You can grind everything raw and temper the chutney.

Serve with idli,dosa topped with gingely oil !!

Technorati Tags: Mint chuntney recipe,Mint chutney for idli,pudina chutney recipe,pudina chutney for dosa,chutney recipes,chutney recipes for idl,dosa,side dish for idli dosa

Continue Reading...

CHETTINAD BRINJAL KOSUMALLI | SIDE DISH FOR IDIYAPPAM , IDLI

I tried this brinjal kosumalli recipe from kumudham supplementary book. It is a good side dish for idiyappam , idli & dosa. It is one of the traditional Chettinad recipes. We relished with idli rava idlis. It was very tasty. My husband is not fond of brinjal recipes but he loved this kosamalli a lot.    . Ok, Lets see how to make Chettinad special Kathirikai Kosumalli recipe with step by step pictures.

INGREDIENTS

Brinjal – 4 nos Potato – 1 no Tomato – 2 nos Small onion – 20 nos Tamarind – Berry size Green chillies – 4 - 6 nos To temper Mustard seeds – 1/2 tsp Urad dal – 1 tsp Curry leaves – few Red chillies – 2 nos To garnish Coriander leaves - few

METHOD

Slit brinjal into 4 pieces & cut the potato into two pieces. Pressure cook brinjal & potato for 2 whistles. Reserve the cooked water. Remove the skin of brinjal & potato and mash them well. Soak tamarind in warm water & take the extract. Set aside. In a kadai , temper mustard seeds , urad dal , red chillies & curry leaves.Then saute onions , green chillies & tomato pieces. Saute for few minutes. Add the drained water from the vegetables & allow it to boil.. Now add the mashed vegetables & tamarind extract.Allow it to boil for few minutes.This gravy should be slightly watery.Garnish with plenty of coriander leaves.

Technorati Tags: Kosamalli,brinjal kosumalli,kosumalli recipe,chettinad recipes,chettinad kosamalli,chettinad kosumalli,sidedish for idiyappam,sidedish for idli,dosa,side dish,kosmalli,brinjal recipes

Continue Reading...

RAW ONION CHUTNEY RECIPE | CHUTNEY RECIPES

I love raw onion chutney / Pacha vengaya chutney. I have already posted my MIL’s and Mom’s onion chutney recipes . I got this recipe from Yummytummy.Thank u Aarthi for this yummy side dish :).Its a very simple & delicious chutney recipe that goes well with idli and dosa. As Sendhil is not fond of raw onion chutney , I usually make it only for me. I love onion chutney with uttapam a lot .. Its my favourite combo :)

INGREDIENTS

Big onion (or)  Small onion – 2 nos / 15 nos Red chillies – 5 nos Tamarind – A small berry size Garlic – 5 cloves Salt & water – as needed To temper Gingely oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Curry leaves – few

METHOD

Grind onions , chillies , garlic , tamarind , salt & water to a smooth paste. Temper all the ingredients given under “to temper” .. Serve with idli , dosa.

NOTE

Use small onions for best taste..Add more red chillies if u want more spicy..Adjust tamarind accordingly..U can also use cooking oil or olive oil to temper.

Technorati Tags: Raw onion chutney recipe,chutney for idli,dosa,raw onion chutney indian,raw onion chutney south indian recipe,raw onion chutney for idli,side dish for idli,side dish for uttapam,side dish,sides

Continue Reading...

Thakkali Sambar - Instant Tomato Sambar Without Coconut, dal For Idli

  

I learnt this instant tomato sambar recipe / Thakkali sambar for idli without dal and coconut from my mom. This is our family's all time favourite sambar. Its very simple to do and its made without cooked dal & coconut. Sambar onions, hing and coriander leaves are the star ingredients. This sambar should be served adding sesame oil / gingely oil. It gives a nice taste and flavour. So add gingely oil on top of sambar before you eat . I have used Bangalore tomatoes here. Please adjust the quantity of green chillies based on the Tamil nadu tomato you use. Try this easy, instant tomato sambar for idli, you’ll like it for sure. It tastes similar to tomato soup with sauteed onions ;)

If interested , check out  my

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa  

Tomato sambar for Idli Without coconut, dal

Tomato sambar / thakkali sambar without coconut, dal for idli dosa.

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

Ripe Tomato – 5 nos Green chilli – 5 -7 nos (Use 7 for spicy sambar) Hing / Asafetida – 1/4 tsp Turmeric powder – A pinch Salt & water – as needed To temper Oil – 1.5 tbsp Mustard seeds – 1 tsp Urad dal – 1/2 tsp Sambar onion – 3/4 - 1 cup ( finely chopped ) Coriander leaves – a quarter bunch chopped for garnishing (must)

METHOD

Heat a tsp of oil in a pan and saute the slitted green chillies for a while till the skin shrinks. Cook the tomato and the green chilli with required water and let it cool. It should be well cooked ( Usually My mom pressure cooks it) Filter the cooked water and grind the tomato, green chillies to a smooth paste adding the cooked water after it cools down. Add salt , turmeric powder and 1/4 tsp of hing to the paste and set aside. Chop the onions finely. Heat 1.5 tbsp of oil in a kadai and season with mustard seeds and urad dal. Now add the chopped onions and saute till they are transparent. Add the cooked tomato water. Give a boil.. Finally add the ground paste and add the remaining water, salt.(This sambar should be slightly watery. ) Sprinkle few chopped coriander leaves and give a boil. Switch off the flame and garnish with the remaining coriander leaves. NB: Please don't try this sambar without coriander leaves. You wont get the exact flavour and taste. Also small onion gives a special flavour to this sambar. So we don't use big onions. Please don’t use curry leaves in this recipe. It will change the flavour of this sambar. Enjoy !

Tasty tomato sambar is ready to serve hot with idlis !! Top with sesame oil / Gingely oil.
It tastes divine !!!

Technorati Tags: tomato sambar recipe,thakkali sambar recipe,thakkali sambar,sambar for idli,tomato sambar for idli,dosa,sambar recipe,tiffin sambar recipe,tiffin sambar,tomato sambar without dal,thakkali sambar in tamil

Continue Reading...