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 :)

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MOONG DAL SUNDAL / PAASI PARUPPU SUNDAL / PAYATHAM PARUPPU SUNDAL - EASY SUNDAL VARIETIES

Moong dal sundal / Paasi paruppu sundal is one of the easiest sundal recipes that can be made in minutes.This yellow moong dal sundal ( Payatham paruppu in Tamil) can be done without soaking and the dal gets cooked in no time. Only thing is dal should be cooked perfectly.It should not be over cooked. Yesterday we kept golu and we made sweet pongal & this sundal for first day neivedyam..Do try this easy sundal for navratri.U’ll love it for sure

Moong dal sundal recipe

Paasi paruppu sundal/Moong dal sundal recipe for Navratri

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Yellow moong dal / paasi paruppu – 1/2 cup Salt & water – as needed To temper Coconut oil – 1.5 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Red chilli – 1 no Green chillies – 2 nos Curry leaves – few Asafetida/hing – 1/4 tsp

METHOD

In a bowl , take the required quantity of water and add the moong dal , turmeric powder , salt .Let it cook in high flame for8-10 minutes.Stir in between to see the dal is cooked perfectly.Dal should break but not be mushy. It should be just blossomed.Remove and drain the excess water using a colander. In a kadai , heat oil and temper mustard , urad dal , chillies , curry leaves and hing. Saute for a minute till dal turns golden brown.Now add the cooked moong dal and mix it gently. Lastly just before switching off the flame , add the grated coconut.. Stir gently and switch off the flame. Offer to Durga and get her blessings , Enjoy !

Here is the picture of this year's golu at our home :)

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MASALA DAHI RAITA | MASALA YOGURT RAITA RECIPE

I was really bored of making onion raita for stuffed parathas.When i was telling this to Sen , he immediately suggested me to try this simple masala raita as served in punjabi hotels..I googled some recipes, got an idea & tried it. We loved it a lot..Its a very simple & easy to make recipe..Do try this raita for a change and let me know how u liked it.

INGREDIENTS
1 cup - 200ml

Fresh curd – 1 cup Roasted jeera powder – 1/4 tsp Red chilli powder – 1/2 tsp Pepper powder – 1/4 tsp (optional) Chat masala – 1/4 tsp Coriander leaves – 1 tbsp Sugar - 1/2 tsp ( optional) Salt –As required

METHOD

In a bowl , take the curd & add the salt. Mix well. Just before serving mix in red chilli powder , chat masala, jeera powder . Garnish with coriander leaves.

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RAJMA SUNDAL RECIPE – NAVRATRI RECIPES

I tried rajma sundal for the first time. I have tried rajma masala for roti very long back. As rajma tastes very bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last year i posted masala sundal with green gram. I tried this sundal almost in the same way with slight variations. It smelt and tasted yum.We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..

Rajma sundal recipe

How to make rajma sundal with freshly ground masala

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 12Hours

Cook time: 20 Minutes

Total time: 12H20Min

INGREDIENTS

1 cup - 250ml Rajma / Red beans – 1/2 cup Salt and water – as needed To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves – few Asafetida/hing – 1/4 tsp Lemon juice - few drops To grind Grated coconut – 3 tbsp Green chillies – 2 nos Ginger – 1 inch piece Cumin seeds or fennel seeds – 1/2 tsp Coriander leaves – 1 tbsp ( do not add more) (optional)

METHOD

Soak rajma over night or for 8 hours. ( please check notes for quick soaking of rajma)Pressure cook for two whistles in low flame.Drain the excess water and keep aside. Grind all the ingredients given under “ to grind” without adding water.Set aside. In a pan , heat oil and temper all the ingredients given under “ to temper” in the same order.Add the cooked rajma , saute well for a minute .Lastly add the ground masala and saute for 3-5 minutes in low flame till u get a nice flavor.. Remove ,add few drops of lemon juice and serve !! Enjoy !

Note

For quick soaking , heat water above boiling point (over boil) and pour into a hot pack/casserole.Add a big pinch of cooking soda.Wash and add the rajma to the hot box.Close it tightly with a lid.Leave it for 6 hours. Rajma soaks well.Before pressure cooking rinse the rajma twice to remove the soda. Add required water and salt and pressure cook in low flame for 3 whistle.Rajma will be cooked very well..This method can be followed for white channa and peas as well.

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PEANUT SUNDAL RECIPE | VERKADALAI SUNDAL - SUNDAL VARIETIES

Peanut sundal recipe (verkadalai sundal) was in my try list for long time. Actually I wanted to post this during last year Navratri . But I couldn’t.I am happy at least this year I could do it.We all love peanuts very much but I don’t buy it often. So very rarely peanuts make its appearance in my kitchen. This time i bought peanuts just to prepare this sundal.We loved it..Recently we went to a golu dolls exhibition to see the latest arrivals.Raksha wanted to buy this “Gandhi bommai” to keep in kolu.I kept it in the background and clicked this sundal picture last week.Today being Gandhi jayanthi , i thought of sharing this post with Gandhi doll in background . Happy Gandhi jayanthi friends .
Before going to the recipe,I would like to share a tip which I read in a magazine.It would be useful during this Navratri.

For quick soaking of legumes and to get a soft sundal,heat water above boiling point (let it over boil) and pour it in a hot pack. Now wash and add the grains. Add a big pinch of cooking soda in the water.Mix well and cover the hot pack tightly.By doing this way, grains soak well in lesser time .Soda helps the grains to cook soft.Before pressure cooking , rinse the grains well to remove the soda and then pressure cook it adding required salt and water.It cooks very well yet firm and soft ..I have followed this tip for soaking rajma , white channa and green peas.If u follow this method , these grains need only 3-4 hours of soaking time.Even peanuts need very less soaking time may be 20-30 minutes…Try this tip. It surely works great !..

Peanut sundal recipe

How to make peanut sundal/Verkadalai sundal for Navratri festival !

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup - 200ml Peanuts / verkadalai – 1/2 cup Grated coconut – 3 tbsp Salt and water – as needed To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Curry leaves –few Grated ginger – 1 tsp Red chillies – 2 nos (pinched) Lemon juice - few drops (optional)

METHOD

Wash and soak peanuts/ pacha verkadalai in hot water for 2 hours. Pressure cook it adding required salt in very low flame for 3 whistles.Open the cooker after the steam is released properly.Drain the excess water and set aside. In a pan , temper all the above said ingredients and add the cooked peanuts.Saute well and add the grated coconut. Mix well for few minutes.Squeeze little lemon juice if desired. Enjoy !

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MIXED SUNDAL RECIPE , NAVARATNA SUNDAL / RANGOLI SUNDAL

Rangoli sundal ( Mixed sundal recipe) , Is this title sounds attractive and unique? ;) . I tried this recipe from a magazine just by seeing this title . As the name suggests it came out so colorful. Some people also call it as Navaratna sundal. Raksha became very happy to see this multi colored sundal and asked me to serve her a bowl. It was not only colorful but also very tasty.In this sundal , I have added freshly ground spices and little lemon juice which made the sundal spicy , tangy and flavorful.As I wanted to make this sundal instantly, I chose legmes like white lobia , brown chana, sweet corn and green peas which needs no soaking. I soaked peanuts in hot water for an hour and I roasted chana, lobia and pressure cooked all the grains together for 3-4 whistles in low flame.Everything was cooked perfectly.Do try this sundal recipe for this Navaratri and njoy !!

Mixed sundal recipe - Multi grain sundal- Rangoli sundal

Healthy and colorful multigrain Rangoli sundal recipe for Navratri !

Cuisine: Indian

Category: Snacks

Serves: Serves 4

Prep time: 8 Hours

Cook time: 20 Minutes

Total time: 8H20Mins

INGREDIENTS
1 cup - 200ml

Peanuts/Verkadalai – 1/8 cup Black eyed beans/lobia – 1/8 cup (white or brown) Sweet corn – 1/4 cup Carrot – 1 no (finely chopped) Green peas – 1/8 cup (refer notes) Brown or white chana – 1/8 cup Salt & water – as needed Grated coconut – 1/3 cup To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Ginger paste – 1/2 tsp Curry leaves – few Asafetida/hing – 1/4 tsp Lemon juice – Few drops To roast n grind for sundal podi Cooking oil – 1 tsp Dhania – 1 tsp Chana dal – 1tsp Urad dal - 1/2 tsp Asafetida/hing – 1/4 tsp Red chillies – 2 nos

METHOD

Wash and soak peanuts in hot water for an hour in very hot water..In a pressure cooker base heat oil and roast the brown channa and black eyes beans till it crackle .Roast it for 3 –5 mins till u get a nice smell.To this add sweet corn kernels and peanuts. Pressure everything together adding required water and salt.Inside the cooker , keep a small bowl and put the green peas with 2 tbsp of water and little salt..Cook it in low flame for 3-4 whistles. It takes 20-25 minutes.Green peas gets cooked in the steam itself.(Refer notes ) Open the cooker after the steam is released completely. Drain the excess water.. In a pan ,heat oil and roast the ingredients given under ”to roast n grind” and powder it nicely. In the same pan heat 2 tbsp of oil and temper mustard seeds , urad dal , ginger paste , red chilli , hing ,curry leaves and chopped carrot. Saute well and add the cooked pulses. Mix well. Lastly add the grated coconut and ground masala powder.Mix well and saute for few minutes. Enjoy !

Note

U can add any number of pulses/grains to make it more colorful.U can replace brown channa by rajma..As i din’t have rajma in hand , i din’t use it. If u use white channa and rajma, u have to soak it for 8 hours.So i dint use both. I have used green peas.So i din’t soak in advance. If u use dried peas,soak it overnight  or for 6 hours in hot water.. U can try this recipe without adding the masala powder.It also tastes good.U can try this way for kids.

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EASY KARAMANI SWEET SUNDAL RECIPE / THATTA PAYARU SUNDAL – NAVRATRI RECIPES

This week I have planned to share some interesting sundal varieties in my blog. Let me start with this easy karamani/lobia /black eyed beans/ thatta payaru sweet sundal with jaggery. For any sundal , pulses/grains should be soaked, cooked and tempered.  And for sweet sundal, cooked pulses should be mixed with jaggery syrup.This is the usual procedure.. Last year I posted green gram sweet sundal using the same method . But this sundal is much much easier to make. We don’t have to soak the lobia/karamani and no need to make jaggery syrup too. Doesn’t it sound simple, quick and easy friends ? :) .I got this recipe from one of my cookbooks. Normally we don't temper for sweet sundal but in this recipe I have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great and flavorful; :) We loved it a lot. If you want, you can skip tempering and add cardamom powder.. Do try this sundal for first day of Navarathri and enjoy !!

Karamani sweet sundal recipe

How to make Karamani sweet sundal/Lobia sweet sundal recipe for navratri

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 250ml

White or brown black eyed beans/karamani – 1/2 cup Grated jaggery – 4 tbsp ( add 2 - 3 tbsp for less sweet) Cardamom powder – 1/4 tsp(optional, I dint use) Cooking oil – 2 tsp (to roast karamani) Grated coconut – 4 tbsp Salt & water – as needed To temper Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1tsp Red chilli – 1 no Curry leaves - few

METHOD

In a pressure cooker base, heat 2 tsp of oil and roast the karamani for 5-7 minutes in medium flame till you get a nice roasted smell. Add the required water and pressure cook it in low flame for 3 whistles adding salt. It takes nearly 15-20 minutes Open the cooker after the pressure is released.Drain the excess water and reserve the cooked lobia/karamani. In a pan , heat oil and temper mustard seeds, urad dal, curry leaves. Add the cooked lobia and mix well. Now add the grated jaggery and mix well till the jaggery melts and mixes with sundal. Stir for sometime and lastly add the grated coconut.Mix well and switch off the flame. Close the kadai with a lid and let the sundal sit in the kadai for sometime. Initially the sundal looks slightly mushy but it separates when time proceeds. So prepare 30 minutes before serving Enjoy !

Note

If there is mud in jaggery, you have to make syrup, strain it and add to the sundal. Click here to know how to make sundal adding jaggery syrup. Soaking black eyed beans is not necessary.But u have to roast well before pressure cooking. If you want to soak karamani, you have to roast in oil before soaking. Otherwise sundal smells raw. Normally we don't temper for sweet sundal but in this recipe I have seasoned with mustard and chilli as we do for sweet mango pachadi. It tasted great with mildly spiced and flavorful  :) We loved it a lot. If you want, you can skip tempering and add cardamom powder & grated coconut.

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PARUPPU IDIYAPPAM– BREAKFAST RECIPES

Paruppu idiyappam is Sendhil’s favourite among all the other idiyappam varieties..I learnt this from my MIL.She makes it very well.With the flavour of coconut oil and crushed jeera it tastes yum… Do try this. U’ll love it very much..This can be given for people recovering from illness. Its very light, mildly spiced and healthy too..

INGREDIENTS
1 cup - 200ml

Cooked idiyappam – 3 cups Moong dal – 1/4 cup Big onion – 2 nos (finely chopped) Green chillies – 3 nos (slitted) Cumin seeds/jeera – 1.5 tsp (coarsely crushed) Coconut oil – 1 tbsp To temper Cooking oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Asafetida/hing – 1/4 tsp Curry leaves - few

METHOD

Make idiyappam and loosen it lightly using ur hands or fork..Usually i cook the dal while making idiyappam in the idli pot itself. For that, inside the idli pot , place the dal in a small bowl and add the required water .By the time u finish making idiyappam , dal would have been cooked and blossomed.It takes nearly 10 mins.Remove the dal and set aside.Make sure dal should not be mushy. In a kadai ,heat oil and temper all the ingredients given above in the same order.Then add the big onions , green chillies and saute till transparent.Add the required salt. Mix well .Lastly add the blossomed moong dal. Mix for a minute and set aside. Add this dal mixture to the cooked idiyappam and mix well. Add coconut oil and coarsely ground jeera. Mix well and serve !!

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