Brinjal Chutney

Here is the next veggie based chutney recipe, Brinjal / eggplant Chutney. It is quiet simple as well as a different chutney which you can make for your guests also. It suits well with Dosa and Idly varieties.

Ingredients:

round eggplants - 4 medium
onion - 1/4 cup roughly chopped
tomato - 1 small
Green chili - 2
Coconut - 1/4 cup tightly packed (grated / thinly sliced)
Oil - 2-3 tsp
salt- as per taste

To temper

Oil - 2-3 tsp
mustard seed - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 sprig

Preparation:

1. Cut Brinjal, onion, tomato into cubes
2. Heat a pan with 2 tsp of oil and saute green chilies, onion, and egg plants by adding one by one.
3. When the onions turn transparent add tomatoes along with that and saute until they turn soft.
4. Just before turning off the flame add coconut and stir gently.
5. Let the saute items cooled down, then grind in mixie by adding required salt

Yummy and Delicious Chutney is ready to taste with your favorite main. I served it with Ragi idlies.

Notes:
 A piece of ginger and two or three cloves of garlic also can be added.

Linking this recipe to Beulah’s First Blog Anniversary Give away @ FullScoops

Carrot Chutney

Simple yet delicious carrot chutney recipe is here for you. I first heard this chutney in my friend's aunt's house in pondy. I could not believe that even chutney can be made from carrots. At our home carrot poriyal, grated carrot, carrot egg, and carrot juice are common, but making chutney was new and interesting.. :) Since I was in hostel that time i could not experiment the chutney again. After my marriage, If i struggle to decide what chutney to make, always this chutney will come in mind, and I never hesitate to make it now and then. There are variations in this chutney, I used to use urad dal / channa dal / both subject to their availability.  Sometimes I add onions too. I am mentioning the ingredients which I used to make this chutney this time. for variations please check my notes.

Ingredients:

Carrot - 1 medium (grated carrot should be atleast 3/4 cup to 1 cup)
Urad dal - 1.5 tbsp
tamarind - a small gooseberry sized
Ginger - 1/2 inch piece
Red chilies- 2
salt- as per taste

To temper:
Oil- 2-3 tea spoon
mustard seeds- 1/2 teaspoon
urad dal - 1 tea spoon
curry leaves- a few

Preparation:
1. Heat a tea spoon of oil and saute the grated carrot for 2-3 minutes and keep aside.
2. add another teaspoon of oil and add, urad dal,  and roast well.
3. When it turns to a slight brown add tamarind, ginger and roast well, until the raw smell leaves.
4. At last add the red chilies and saute for a minute. (do not let the ingredients burn. It will spoil the taste of chutney).
5. Once it is cool down, in a blender, add all the ingredients along with the salt and grind it to a coarse paste.(Add only one or 2 tbsp of water while grinding. Consistency must be thick)
6. Temper it with the given ingredients.

Serve with Hot idlies or crispy Dosa.

Note:
1. do not add more water while grinding chutney.
2. Saute the grated carrot just until the raw smell leaves.
3. Even carrots can be just cubed,  instead of grating it.
4. Channa dal/urad dal can be used.
5. Adding some small onions will give a good taste for chutney. Make sure to saute the onion well. 2 or 3 pearls are enough. saute it along with ginger, red chili
6. If you are using tamarind puree, add it at last, that is just before switching off the flame. 1/2 a tsp of puree will be sufficient.

 For other Chutney recipes click here

Pumpkin Chutney

This is another tasty and healthy chutney recipe. A perfect dip for your Idly dosa varieties. Suitable for kids who don't eat pumpkin curry or other pumpkin dishes. They can not find that you have added pumpkins in the chutney. I have made this chutney twice in the past one week itself, and it was loved by my family.

Ingredients:

Pumpkin- 1 cup (cubed)
Onion- 1 medium
tomato- 2 medium
ginger- 1 inch
garlic- 2-3 gloves
red chilies- 2nos
salt- as per taste
oil- 2-3 tea spoon

to temper:
Oil- 2-3 tea spoon
mustard seeds- 1/2 teaspoon
urad dal - 1 tea spoon
jeera- 1/2 tea spoon
curry leaves- a few
perungayam- a pinch

Preparation:

1. In a kadai, heat 2 tea spoons of oil and  add, ginger ,garlic pieces and red chillies, saute well  and add Chopped onions.
2. When the onions are turning transparent, Add tomatoes to it and saute until  the raw smell leaves and they are blend together.
3. At last add the pumpkin cubes and saute for two to three mins. It doesn't require much time to cook.
4. Let it cool down, then In blender, grind it to a paste by adding salt.
5. Temper it with the items listed















Serve with Idly, Dosa varieties.

Radish Chutney

Hey Folks, Sorry for disappearing suddenly for a long time. I was damn busy in the past weeks with my shopping and packing for my dream trip to New York. We had awesome family time after months. Still in the vacation mood by checking the pics, uploading it and sharing with family and friends.. :)

I knew i will not be in a mood to cook anything as i will be very tired after the trip, i have prepared the idly dosa batter before going for trip. With the plan of making some simple yet healthy chutneys. I have stocked veggies like, pumpkin, radish, carrot, bell peppers kind of veggies, so i can make some healthy chutney to dip with idly or dosa. Today I am sharing the radish chutney recipe , pumpkin and carrot chutneys are on the way. :)))

 About Radish, they are one of the healthiest veggies with lot of goodness in it. Most recommended for the people with the kidney stone problems. I always prefer adding this veggie at least once a week.

Ingredients:

Radish - 1 medium size, remove skin and slice(sliced radish about 3/4 cup)
onion - 1/2 (chopped)
tomato -1 medium (chopped)
ginger - a small piece
garlic - 2-3 cloves
tamarind - a gooseberry sized
channa dal - 1 tbsp
urad dal -1 tbsp
oil - 2 tea spoon
red chilies- 2 (you can add more if you like spicy chutney)
salt- as per taste

to temper
Oil - 2-3 tsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp
perungayam - a pinch
jeera - 1/2 tea spoon














Preparation:
1.  In a pan heat 2 tsp of oil and roast the channa dal and urad dal in medium heat
2. When they start changing to light brown color, add tamarind,red chilies, ginger and garlic to it and saute well.
3. now add the cut onions and saute until they are transparent.
4. Then add the sliced radish to it and saute until they are soft.
5. Atlast add the tomatoes and saute well for 2 minutes.
6.Let it cool down, then grind it in blender or mixie
7.temper it and serve with idly or dosa.













Notes:

1. If you are adding tamarind concentrate add it at last before switching off the stove.
2.any radish can be used,  either red or white
3. cut the radish into thin slices, which will be cooked quickly.

Thenga pottukadalai chutney

Thenga Pottukadalai chutney / Coconut, fried gram chutney is a common chutney in south. A best side dish for breakfast and dinner recipes.

An very easy to make with simple steps and less ingredients and of course the taste , gave this chutney a special place in our day-to-day life...

There are many variations of coconut chutney, and this is the one with the fried gram.

Ingredients:

Coconut - Half a cup (approx - 1/4 of a whole medium sized coconut)
Fried Gram / Pottu kadalai - 1 table spoon
Green Chili - 1 medium
salt- to taste

To Temper:

Oil - 1 tea spoon
mustard seeds - 1/4 tea spoon
urad dal-  1/4 tea spoon
curry leaves - a few

Preparation:

1. Wash and cut the coconut into cubes
2. In a blender / Mixer jar add the ingredients,close the lid.first, use the whipper/pulse twice or thrice.
3.Add some water to it and grind it to a fine paste.
5. Transfer to a bowl and temper with the items listed.


Ready to serve with hot Idlies, dosai, upma, pongal and chapati/poori

Notes: While making coconut chutney, never add water in the beginning itself, blend them with pulse / whipper options, then only add water and grind.
Spice levels are according to my preferred taste, you can increase the no of chilies as per your personal choice.

Linking this recipe to

South Indian cooking hosted by Nandoos Kitchen and organized by Anu













cook and share what you like event

New "U"

Black and White Wednesday # 115 hosted by Siri  of cooking with Siri and conceptualized by Susan of The Well-Seasoned Cook and currently being organized by Cinzia of Cindystar. 

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

Garlic Chutney

I was thinking whether I should post this or not.. At last decided to post because, my blog is especially for the beginners and to archive my recipes and trials. Being a beginner, I won't say all my recipes are success or I never failed in my trials.. So My blog can contain the lessons learned and the disasters I make at kitchen:)....This is one of the lesson I learned today and Thought  it might be useful for the new chefs like me... :)

I often make Garlic Chutney and all the time it used to be in mild red or pale color depends on the no of red chilies/ tomato I add.

But today when I made it was in mild red, But when I gave Thalippu / Tadka, It turned (mild) Green. I was wondering why did this happened? I dint add green chilies. And I have not used the Tadka pan for any other fry or tadka today... Is it dangerous? I knew the garlic was quite older like during Christmas I bought from store.. Really not that old, still not sure when they stocked in store!

As usual before taking a decision, just seek help from Google. (Thank god) It was safe... As it was mentioned in that site, my husband told, it flavored strong. Still It was nice with hot and soft idles

What I did different today than usual?

1. I added some onions to it, which I don't do normally.
2. I had to pause the preparation twice for few mins as my husband was getting calls from his office

first when it was only half blended, he got a call, so I had to wait for him to complete.
Again before giving Tadka, he got another call and our daughter was disturbing him, so had to stop my work at kitchen and take care of her...

these two things took almost more than thirty minutes, which resulted getting to know the lesson on why garlic turned to green and an strong flavored Garlic chutney (in green color)

I thought this note will be useful for you, in case if you come across this situation in your kitchen experiments in future. If you know any other facts about this also, please add in comments :) Thanks

Now let us get into the recipe:

Ingredients :

Garlic gloves - 12-15
Onion- 1/4 of a medium sized (optional)
Red Chilies - 3 (I normally use mild spice and this quantity is very hot for me. You can adjust according to your taste)
tamarind - 1 small amla sized

oil-  3-4 tea spoon
mustard seeds - 1/4 tea spoon
Urad daal - 1/4 tea spoon
cumin seeds- 1/4 tea spoon

Preparation:

1. preheat the pan with 1/2 tes spoon of oil, and saute the garlic and onions for a minute ot two.
2. When they are cool down, grind Garlic, onion, red chilies, tamarind and salt into a thin paste.

3. Temper with mustard seeds, urad daal, and cumin seeds, add the ground paste to it. (just add 1/4-1/2 cup of water to it.)
4. Let it cook in the same tadka pan for few mins. (Helps to remove the raw smell after grinding)
5. when it is getting thicken, add a tea spoon of oil and switch off the flame.

linking to,
dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

Tomato Coconut Chutney

One of the simple chutney that goes well with hot idlies. If i am making this chutney for dinner, i have to make  some extra idlies than usual. My family just loves it.

quantity given here serves 2.

Ingredients:
Coconut- little more than 1/4 of (medium sized)coconut.
Tomato - 1 big in size (or 2 small)
green chilies - 2(If you like hot and spicy,then pls add one more chili)
salt - as per taste

To temper:
mustard seeds and urad daal - 1 tea spoon
jeera - 1/2 tea spoon(optional)
red chili -1
curry leaves - a few
oil :2 tea spoons (to saute and temper)

1. Cut tomato and coconut into small cubes

2. Pre heat 1 tea spoon of oil in a pan, and add green chilies and tomato cubes to it.

3.When tomato is getting soft, add coconut pieces to it and mix well. Switch off the flame

4. Let it cool down and grind in mixer and add salt as per taste.

5. Heat oil in pan/ tadka pan, then add mustard seeds, urad daal, jeera, red chilies and curry leaves one by one, pour tadka on chutney and mix.

Serve with hot idlies. 

Notes: 

1. After adding coconut, no need to saute in flame.

2. No need to add water while grinding the chutney. the water in tomato itself will be sufficient. 

3.Add water only if you don't need thick  chutney.

Sending this recipe to Cook With Red Event announced at Merry Tummy

In my VEG BOX ~ TOMATOES event by citrusspiceuk

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

Kothamalli / Coriander chutney

When I see the fresh coriander leaves in super markets, i cannot come home without this in my shopping bag. There are several methods to make coriander chutney. Here i have posted the chutney with tomatoes, tamarind, and green chilies.

Given Quantity Serves 2-3

Fresh Coriander leaves - 1/2 a bunch

Tomato - 2 (Medium)

Tamarind - a small amla size

Green Chili -2

To Temper:

Mustard seeds - 1 tea spoon

Urad dal - 1 tea spoon

Jeera - 1 tea spoon

Red chilli -1

Curry leaves - a few

oil - 2 tea spoons

1.Wash the coriander leaves, tomatoes and green chilies and cut it into medium size.

2.Pre-heat the pan with 1 tea spoon of oil and add green chilies and tamarind and saute it for a min.

3.Then add the sliced tomatoes to it and fry this until the tomatoes get soft.

4.Add the chopped coriander leaves and switch off the flame. The Pan's heat itself sufficient for the coriander leaves. 

5.Let it cool down , then add required salt and grind it in mixer.
To temper: 

Heat remaining oil in the pan, first add Mustard seeds, urad daal, and then jeera,

Then add red chili and curry leaves, when they are roasted switch off the flame and add the ground chutney in the pan. Mix well.

Transfer to a container and serve with your favorite Idly, Dosa or Adai.

Notes:

1. No need to fry the coriander leaves in flame, the pan's heat itself is sufficient.

2.While grinding  no need to add water.

Linking this recipe to taste-of-tropics-cilantro

Lets cook with Green Vegetables

South Indian Cooking hosted by nandoos kitchen  and organized by Anu

cook with coriander challenge event by Dipti

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy