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

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

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

Check out my 

65 chutney recipes 

Coconut chutney varieties

Tomato chutney varieties

Chutney recipes without coconut

Chutney recipes without coconut for idli dosa

 

Cuisine: Indian

Category: Side dish

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Peanuts Onion Tomato Fried gram dal / roasted gram dal Curry leaves Coriander leaves Tamarind Red chilli Green chilli Vegetables To temper Cooking oil mustard seeds Urad dal Curry leaves Hing Red chilli

 

• Roasted gram dal chutney / Pottukadalai chutney without coconut

• Small onion chutney / Chinna vengayam chutney without coconut

• Chettinad Kara Chutney without coconut

• Spicy onion tomato chutney without coconut

• Peanut chutney without coconut, onion, garlic

• Radish chutney / Mullangi chutney

 

• Peanut onion chutney

• Andhra hotel style peanut chutney without coconut

• Curry leaves chutney without coconut

• Carrot chutney without coconut

• Peanut chilli chutney without coconut

• Hotel Kara chutney without coconut

• Boiled tomato chutney

• Peanut tomato chutney without coconut

• Onion tomato chutney without coconut

• Tomato ginger chutney

• Garlic chutney without coconut

• Tomato chana dal chutney

• Tomato mint chutney

• Tomato green chilli chutney

• Tomato chutney without coconut, onion, garlic

• Onion chutney recipe without tomato

• Raw tomato chutney

• Roasted brinjal chutney

• Capsicum chutney

• Tomato roasted gram dal chutney

• Tomato garlic chutney

• Onion chutney for appam

• Tomato thokku without onion, garlic, coconut

• Bombay chutney

• Raw onion chutney

• Easy raw onion chutney

• Raw onion chutney

• Green chilli chutney

• Onion tomato thokku

Technorati Tags: chutney without coconut,chutney recipes without coconut,chutney recipe without coconut,no coconut chutney,how to make chutney without coconut

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Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe

Ridge gourd Kuzhambu | Peerkangai Paal Kulambu Recipe is an easy and interesting kuzhambu recipe I came across recently in a Youtube channel. Its a Tamil nadu village style peerkangai kadayal recipe adding milk. Its a very simple and easy recipe. This recipe is without coconut and no grinding job too. 

Usually I make my MIL’s peerkangai chutney and peekangai thol thogayal at home. I have also shared a North Indian style Turai ki sabji. I am happy that I tried this simple peerkangai paal kulambu. Everyone loved it. So I can make it often in my kitchen. For variations, you can make it thick and serve as peerkangai paal kootu.

Friends, do try this easy ridge gourd milk curry / Peerkangai paal kuzhambu recipe and enjoy with plain rice adding ghee.

Check out my other ridge gourd recipes

• Ridge gourd kootu

• Ridge gourd poriyal

• Andhra style ridge gourd dal

• Ridge gourd kuzhambu

• Karnataka heerekayi palya

• North Indian turai ki sabji

Ridge gourd milk gravy / Peerkangai paal kulambu recipe

Ridge gourd milk gravy / Peerkangai paal kulambu recipe - A simple side dish for rice.

 

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 Big onion - 1 Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Rice flour - 1/2 tsp Salt and water - as needed Boiled and cooled milk - 1/2 cup Cooking oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Chana dal – 2 tsp Curry leaves - Few Hing / Asafetida – 1/4 tsp

HOW TO MAKE PEERKANGAI PAAL KULAMBU

1. Wash and peel the skin of ridge gourd. Chop finely.
2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves.
3. Saute onion till transparent. Add chopped ridge gourd pieces. Saute till it shrinks and becomes soft. Add little water, cover cook for few minutes.
4. Now add turmeric powder, sambar powder and salt.
5. Mix well and boil for a minute. Lastly add milk, rice flour paste diluted in little water.
6. Mix well and boil till gravy reaches desired consistency. Remove and serve with plain rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of ridge gourd. Chop finely. Chop onions finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, hing and curry leaves. Add onion and saute till transparent. Add chopped ridge gourd pieces and saute till it becomes soft. Add little water, cover cook for sometime. Now add sambar powder, turmeric powder and salt. Mix well and boil till its raw smell goes off. Lastly add boiled and cooled milk. Simmer the flame. Mix rice flour in 1/4 cup of water and add to the gravy. Mix well and boil till the gravy reaches desired consistency. Switch off the flame and garnish with coriander leaves. Serve with plain rice and enjoy!

Note

For variations, you can add one finely chopped tomato and saute with onion. You can use green chilli instead of sambar powder. Original recipes dint call for rice flour. But I used it to give some thickness to the kulambu. For variations, you can make it thick and serve as peerkangai paal kootu.

Try this simple ridge gourd gravy for rice and enjoy !

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Broad Beans Poriyal Recipe | Avarakkai Poriyal

Broad beans poriyal / Avarakkai poriyal in Tamil is an easy, healthy broad beans recipe I make in my kitchen at least once in a week. Its a Tamilnadu style avarakkai poriyal recipe I learnt from my MIL. We make this poriyal without onion and garlic.  Its one of the easy avarakkai recipes that can be prepared in a pressure cooker directly. You can use pattai avarakkai / thick variety broad beans or sanna avarakkai / thin broad beans to make this poriyal. Both tastes good. I have used 1 carrot as I had less broad beans in hand. Its optional. In some hotels, they add carrot too. I have used moong dal in this recipe. You can either skip it or use chana dal instead. 

Friends, do try this easy Tamilnadu style avarakkai poriyal recipe directly in a pressure cooker. You will love it. For variations, you can add onion. Instead of grated coconut , you can use roasted peanut powder or even roasted flax seed powder. Its a healthy option too. Ok, lets see how to make broad beans poriyal with step by step pictures.

Check out my avarakkai poriyal with groundnut 

Broad beans poriyal / Avarakkai poriyal recipe

Broad beans poriyal / Avarakkai poriyal recipe for rice

 

Cuisine: Tamil nadu

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Broad beans - 25 / 2 to 3 cups Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Moong dal - 1 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Sugar - 1/4 tsp (Helps to retain green color of broad beans) Salt - as needed Water - 1/2 cup Grated coconut - 1/4 cup (to garnish)

HOW TO MAKE BROAD BEANS PORIYAL

1. Wash and trim the edges of broad beans. Remove the fiber part.
2. Slice it thinly. Set aside. Heat oil in a pressure cooker.
3. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
4. Add broad beans, turmeric powder, sugar and salt. Mix well. Add sambar powder.
5. Mix well and add moong dal, water. Pressure cook in low flame for one whistle.
6. Remove the lid and boil the excess water if any. Lastly add grated coconut.
7. Serve with sambar, curd rice. 

METHOD - STEP BY STEP PICTURES

Wash and remove the fiber part by trimming the edges of broad beans. Slice it thinly. Set aside. ( I also used 1 chopped carrot as I had less broad beans). Carrot is optional though.  Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds and curry leaves. Add the chopped broad beans. Add turmeric powder, sugar and salt. Mix well. Add sambar powder and saute for a minute. Lastly add the moong dal and 1/2 cup of water. Mix well and cover the pressure cooker. Cook in very low flame for one whistle. Open the cooker after the steam is released. Mix well and boil excess water if any. Lastly add the grated coconut and cook for a minute. Serve with sambar rice, curd rice. Enjoy!

Note

For variations, you can add chana dal instead of moong dal. You can add red chilli powder instead of sambar powder but flavor varies. If you want to avoid coconut, you can add roasted groundnut powder or flax seeds powder.

Try this easy, yummy broad beans curry / avarakkai poriyal for rice and enjoy !

 

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

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

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

Alsi ke Beej in Hindi, 

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

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

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

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

Check out my

Basic idli podi recipe

Garlic idli podi

flax seeds horsegram idli podi 

Pepper idli podi

Sesame seeds podi

Flax seeds idli podi recipe / Flax seeds chutney powder recipe

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

 

Cuisine: Indian

Category: Side dish

Serves: 1.5 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Flax seeds - 1/2 cup White urad dal - 1/2 cup Chana dal - 1/4 cup Red chilli – 12 to 15 (6 spicy chilli, 6 byadge or Kashmiri chilli) Curry leaves - 1 sprig Asafetida / Hing – 1/4 tsp Garlic cloves with skin - 10 Salt - as needed Cooking oil – 2 tsp

HOW TO MAKE FLAX SEEDS IDLI PODI

1. Heat a kadai and dry roast flax seeds till it starts to pop.
2. Remove in a plate. Add 1 tsp cooking oil in the kadai.
3. Roast chana dal and urad dal. Roast till golden in low to medium flame. 
4. Remove in a plate. Heat 1 tsp oil. Add red chilli, curry leaves, hing and roast till crispy.
5. Add salt and switch off the flame. Let everything cool down.
6. Firstly grind the red chilli to a coarse powder.
7. Now add the roasted dals, flax seeds and grind to powder.
8. Lastly add the garlic cloves. Grind to a fine powder.
9. Remove in a bowl. Cool down and store in a box.
10. Enjoy with idli, dosa adding sesame oil. 

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the flax seeds till it starts to pop. Do in low to medium flame without burning them. Transfer to a plate. In the same kadai, add  1 tsp of cooking oil. Add chana dal, urad dal and keep roasting them till both the dals turn golden in color. Do it patiently in low to medium flame. It takes 5 to 7 minutes. Transfer to the flax seeds plate. Now add 1 tsp of oil and add the red chillies, hing and curry leaves. Roast it till crispy without browning the chillies. Roast in low to medium flame patiently. Lastly add salt. Switch off the flame and let it be in the kadai for some time. It helps to make the chillies more crispy. Firstly grind the red chillies (use Byadge or Kashmiri chilli for bright color), curry leaves coarsely. Then add the roasted dal, flax seeds together to a powder. Lastly add garlic cloves with skin. Grind to a smooth powder by mixing the powder from the bottom. Don’t worry, garlic will be ground well. Now transfer the idli podi to a bowl. Let it cool down. Then store in an air tight box. Use up to 2 weeks to 1 month. Enjoy with idli dosa drizzling with sesame oil.

Note

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

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

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Khus Khus Milk / KasaKasa Paal Recipe - Poppy Seeds Milk

Recent days my sleep got disturbed because of my lower back pain. I was unable to sleep continuously due to anxiety and panic attacks. Apart from meditation and other natural sleeping techniques, I was looking for some home remedies and foods to include in my diet. I came across this khus khus milk / khas khas milk (poppy seeds in English) / Kasakasa paal/ Gasagasa paal recipe in Gowri samayalarai YouTube channel. I tried it on the same day as all the ingredients were readily available with me. It came out so well with a nice flavor of poppy seeds and cardamom.

Basically poppy seeds are used in baked goods and traditional dishes worldwide. Both the seeds and their oil are said to offer various health benefits including promoting digestion, boosting skin and hair health, treating headaches, coughs to curing asthma and insomnia. As poppy seeds are derived from the opium poppy, its banned in some countries. In India, people use khus khus in their cooking regularly for grinding masala. It helps to give a thick and creamy texture to kurma and other gravies. 

To powder the poppy seeds, I dry roasted them first which was not mentioned in the original recipe. I also added some cloves for flavor. It smells and tastes so good. Everyone in my home including Raksha loved it. I am taking this milk at night 30 minutes before going to bed. My sleep quality is improved. I am planning to take this milk for another week till I go back to my normal sleep. But do not consume more. For adults, you can give 1/2 cup of milk. 

Friends, do try this khuskhus milk / Poppy seeds milk / Gasagasa paal at home for a good night’s sleep. Remember this milk alone doesn’t make wonders. You have to do meditation, try to divert your mind by listening to good music, watch movies or do your favorite activity that relaxes your mind. 

Ok, lets see how to make this easy and yummy Khas khas milk with step by step pictures.

Khus khus milk / Kasakasa paal recipe

Poppy seeds milk - Khus khus / khas khas milk recipe for good sleep and added health benefits.

 

Cuisine: Indian

Category: Beverage

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Poppy seeds / Khus khus - 1/2 cup Nutmeg / jathikai - 1 small piece ( I used 1/4 th of one nutmeg) Cardamom - 5 Pepper corns - 10 Turmeric powder - 1/2 tsp Cloves - 2

HOW TO MAKE KHUS KHUS MILK / KASAKASA PAAL

1. Heat a kadai and dry roast the poppy seeds in low flame for few minutes.
2. Add cardamom, cloves, nutmeg and roast it for a minute.
3. Switch off the flame and allow to cool down completely.
4. Now add pepper corns and turmeric powder.
5. Grind everything to a smooth powder. Remove and store in a box.
6. To make khus khus milk : Boil 1/2 liter milk. Add 1 tbsp of this powder.
7. Mix well and boil for few minutes till it changes color. Strain the milk and serve hot or warm !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast the poppy seeds in low to medium flame for few minutes. Make sure you don’t burn it. Add cloves, nutmeg and cardamom and roast it along with poppy seeds for a minute. This helps to powder easily. Switch off the flame. Allow to cool down completely. Add them to mixie jar and add in pepper corns, turmeric powder. Grind to a fine powder. Do not run the mixie continuously for long time. Poppy seeds releases oil and looks like paste. So grind it carefully. Mix in regular intervals and check if it becomes a powder. Now transfer the powder to an air tight box. You can store up to a week at room temperature. To make khus khus milk : Boil 500 ml milk in a bowl. Add 1 to 1.5 tbsp of this poppy seeds powder. Boil for few minutes till it changes color. Strain the milk using a metal filter. Serve the milk hot or warm. Enjoy !

Note

Dry roasting poppy seeds is optional but it helps to powder it well. If you want to wash the poppy seeds, wash it and spread them in a cotton cloth. Let it dry completely. Then you can roast it.

Try this healthy khus khus milk at home and enjoy its health benefits.

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