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Showing posts with label CHUTNEYS. Show all posts
Showing posts with label CHUTNEYS. Show all posts

Thursday, March 7, 2013

Bombay Chutney | Sidedish for Idli or Dosa!

Bombay Chutney is very easy and delicious sidedish for Idli, Dosa and Chapathi.

My Sis-in-law taught me this, I prepared this many times but could not take photo, so when I prepared today took photos and posting it now.

Onion - 1 no(chopped)
Tomato - 1/2 no(chopped) - Optional
Green chilli - 3 nos(As per your taste)
Ginger - 1 tblspn
Kadalai Maav/Besan/Chickpea flour - 3 tblspn
Oil - 1 tblspn
Mustard - 1/2 tspn
Coriander leaves (chopped)- 2 tblspns

Preparation Method
Mix kadalaimav with water and salt to watery consistency.
Heat a kadai, add oil, mustard and wait till it splutters.
Add onion, g chilli and ginger and saute till onion are transparant.
Then add tomato and saute till its soft.
Add the besan mix and stir well.
Reduce flame and cook till it blends well and raw smell goes.
It should not be too watery or too thick just in between.

Off the stove. Garnish with chopped coriander.

Serve hot with Dosa, Idli or chapathis.

Bombay Chutney is ready to serve. Check out soft idli recipe here.

Notes - It will become thick when its cool, add little water and warm it before serving.
Add salt if required.

Monday, June 18, 2012

Red Chutney | Sidedish for Idlis and Dosas!

Today we are learning about Red Chutney/Dip usually eaten at Restuarant with Idlis or Dosa.

Red Chutney is very delicious chutney/dip for idlis and dosas. Also one of my blog reader had asked me for this recipe. Here you go.

Onion - 1no
Tomatoes - 1no(small Red n Ripe)
Uzhatham Paruppu/Urad Dal - 1 tspn
Kadalai Paruppu/Channa Dal- 1 tablespoon
Long Dry red chilli - 5nos (As per your taste)I used Byadagi Menasinakayi.
Any cooking Oil/Olive Oil - 1 tspn
Pudina/Mint leaves - 4 to 5 nos(Optional)
Garlic - 4 nos(As per your taste)

Preparation Method
Heat a wok or kadai, add oil, channa dal, urad dal,red chilli, onion, garlic, tomato and saute till the dal is brown. Add pudina if you are adding in the late. Allow it to cool.
Add salt and grind to coarse paste in mixie/blender when cool. Add just little water it should be thick.

Red chutney is ready to serve. I served it with hot Dosa. You can also spread it on dosa and stuff Potato Masala for Masala Dosa. Click here for Dosa varieties. You can have it with Idlis/Adai too.

Notes - You can prepare without onion, garlic and pudnia also, it will taste good.
Store it air tight container and refridgerate for later use.

Thursday, March 22, 2012

Homemade Italian Basic Sauce!

I have been wanting to post this recipe from long time,  thought of posting this today as I prepared. I love Italian dishes.

I used to use store bought sauce and this is the first time I tried at home. It was perfect and yummy. This sauce can be used for Pizzas /Pastas /as a dip.

Tomatoes - 2 nos
Garlic - crushed /chopped 2 to 3 nos
Basil leaves - few
Tomato sauce - 1/2 tspn
Olive oil - 1 tspn

Preparation Method
Blanch the tomatoes(see notes below)
Heat wok/pan, add olive oil, add garlic just toss for few mins(it should not be brown)
Add the tomato puree, tomato sauce, chopped basil leaves and cook the gravy till raw smell goes. You will get a thick sauce.

Italian Basic Sauce is ready for use in your dishes.

Allow it to cool and store in air tight container.
Notes - Blanch - Boil enough water in a vessel, put the tomotoes and cover it for few mins. Then put in cold water, remove skin slowly. Cut into four pieces and deseed it. Put in a blender/mixie and grind to fine paste.

Thursday, September 8, 2011

Manga Thenga Chammanthi | Raw Mango Coconut Chutney

Manga Thenga Chamanthi | Raw Mango Coconut Chutney is a Kerala dish. Its simple and tasty.
Raw Mango - 1/2 no
Fresh Grated Coconut - 1 cup
Green Chilli - 2 nos

Coconut Oil or Cooking oil - 1 tspn
Mustard - 1/2 tspn
Venthayam/Fenugreek Seeds - 1/2 tspn
Dry Red chlli - 1 no

Preparation Method
Grind all the ingredients above to coarse paste.
Then season it with the above.

Manga Thenga Chamandhi is perfect combination for Kootu Sadam.

This recipe with brocolli soup is going to Shilpa's Life is Green Event.

Friday, July 15, 2011

Carrot Thogayal/Chutney!!!

We usually make thogayal for Kootu rice as sidedish. Yesterday, I tried using carrot skin and carrots. It was very tasty and gave good colour. No one could make out until I told it was Carrot Thogayal:-) Last time I prepared Carrot Payasam and it was yummy.

Carrot skin/peel of 1 carrot.
Carrot - 1/2 cup(chopped)
Urad dal - 1/2 cup
Channa Dal -  1 tspn
Dry Red Chilli - 2 nos
Tamarind -a small piece
Fresh Grated Coconut - 2 tspns
Oil - 1/2 tspn

Preparation Method
Heat a Kadai, add 1/2 tspn oil, add dals and red chilli. Saute till dals are brown. Transfer it to plate.
In the same kadai, add few drops of oil, add carrot skin and carrot and saute for few mins. Transfer it to a plate and allow it to cool.
Grind these with tamarind, coconut and salt to a coarse paste by adding very little water.

This is a sidedish for any Kootu rice or a good combination for Steamed rice with gingely oil.

This recipe alongwith Carrot Payasam is going to Veggie/Fruit a month Carrot by Revathi and Priya. and CC Roti Pachadi/Chutney event by Sravani.

Monday, March 21, 2011

Coriander Chutney

Coriander/Kothamalli/Cilantro - 1 small cup(chopped)
Urad dal - 2 tspns
Dry Red Chilli - 1 no
Tamarind/Puli - a small piece
Asafotida/Peringayam -  a pinch
Oil - 1/2tspn

Preparation Method
Heat a kadai, add oil, urad dal, red chilli, asafotida. Saute till urad dal turns brown.
Off the stove and add left over ingredients above and cool it.
Grind in mixie/blender to coarse paste with salt.

Serve with Idlis or Dosas.

My next post will be recipe for Idli.

This recipe along with Coriander Pulao is going to Herbs n Flowers Coriander by Krithi and PJ.

Tuesday, March 8, 2011

Onion Chutney Method 1 and Review!!!

Onion Chutney is a delicious combination for Idlis and Dosas.

This is simple but tasty. I got this recipe from my friend here. She makes such delicious chutneys.
Onion - 2nos
Tomato - 1no
Green Chilli - 2 nos(As per your taste)
Ginger /Garlic - 1 piece
Cashews - 5nos
Oil - 1 tspn

Preparation Method
Heat a kadai with oil, add onion, tomato, ginger, garlic and salt. Saute till onion is transperant.
Allow it to cool.
In a blender or mixie grind it to coarse paste with cashews.

Delicious Onion Chutney is ready to serve. Serve with Dosas or Idlis.

I am so excited and happy that I got another opportunity with CSN stores. This time I am doing a review, checkout this new lightings at Pendant Lighting which are so beautiful.

Wednesday, January 27, 2010

Onion Tomato Chutney/Thogaiyal and Awards!!!

Onion Tomato Chutney is very tasty and simple. This chutney is quick and easy to prepare.

Onion - 2nos
Tomato - 1 no
Urad dal(Whole/split) - 1/4 cup
Curry leaves - few
Dry Red Chilli - 2nos (As per your taste)
Oil - 1/2 tspn

Preparation Method

Heat a Kadai, add oil and add urad dal saute till brown. Transfer it to a plate and allow it to cool.

In the same kadai, saute the rest of the ingredients one by one except salt. Allow it to cool.

Grind the urad dal first to 2 whips then add all other ingredients with salt and grind to fine paste.

Tempering is optional I have not done.

Onion Tomato Chutney is ready to serve. This is perfect chutney for Idli, Dosa or sidedish for Kootu rice too.

Now coming to Awards!!!

Rekha my dearest friend of

Rekha's Recipes has awarded me these. Thanks a lot you make my day.

Passing it to my Dear friends...

B Saras

Tuesday, October 27, 2009

Green Coconut Chutney and an award

Coconut chutney is a very easy and yummy sidedish for most of the breakfast. I am sharing recipe of Green Coconut chutney. This one goes to all chutney lovers.

I use to not eat chutney until now from childhood, but once I tasted in one of the Udupi Hotel now I try sometimes and prepare to.

Fresh Grated coconut - 2 cups
Roasted/fried Bengal Gram - 1/2 cup
Green Chilli - 2 nos(As per your taste)
Fresh coriander(Cilantro/Kothamalli) - 1 cup

For Seasoning
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - a pinch

Preparation Method

Grind all the above ingredients to a fine paste by adding little water.
Then season with the above ingredients.

Yummy Green Coconut chutney is ready. Enjoy with any of your breakfast.

This recipe is going for Spicy Fiery Chutney by Sreevali.

Awards Time
I would like to thank Sailaja for passing these awards.

I would love to pass this award to Rekha of Rekha's Recipe.

Thursday, July 16, 2009

Pudina Chutney-2


Pudina - 1 bunch(Mint leaves)

Urad dal - 2 tspns

Tamarind - 1 small piece

Green chilli - 2nos(As per your taste)

Cooking oil - 2 tspns


Preparation Method

Wash and clean pudina leaves.

Heat a kadai, add oil and urad dal. Fry till its brown. then add green chilli, tamarind, pudina and fry till its soft.

Then grind in mixie with salt to a coarse paste.

It can be served with Dosas and Idlis.

Thursday, June 25, 2009

Andhra Pesarattu | Green Gram Crepes

I am reposting this recipe, since my friend in orkut Kris told me more information and correct method in Andhra style. Then later I checked with my neighbour Bharathi Aunty who is from Hyderabad and got the recipe for Alam Chutney.
Thanks to both of them.
Pesarattu is a dosa (Crepes) made with green gram dal. This is a dish of Andhra style. A very tasty and healthy dosa.

Green Gram(Pacha Payru) - 2 cups

Dosa Rice or Raw Rice - 1/2 cup

Onion - 1 no (chopped)
- Optional
Curry leaves - few

Cooking oil - 2 tspns

Asafotida (Hing) - 1 pinch
Green chilli - 2 nos
Ginger - 1 small piece
Grated carrot - optional
Preparation Method

Soak green gram and rice for 1 to 2 hours. Grind in mixie with the skin to fine paste.
In a pan heat oil and asafotida. Then put in batter and mix.
Add salt, curry leaves, chopped green chilli, chopped ginger and mix the batter. Can add chopped onion grated carrots too. (I like to grate onion, ginger and carrots)
Heat a skillet(Dosa kal/tawa) pour the batter like dosa and spread thinly.
Put 1 tspn oil and cook both sides till crisp and brown.

Pesarattu is ready to serve. This can be served with Ginger chutney which is called Alam chutney in Telugu. This is also served with a topping of Upma just before you remove it from pan or with Upma and its called MLA Pesarattu. This is tasty and more filling.

Recipe for Fresh Ginger Chutney(Alam Chutney)
Ginger - 2" piece
Tamarind - small piece
Jaggery - small piece
Dry red chilli - 2nos(as per taste)
Jeeragam(Cumin seeds) - 1 tspn
Salt to taste
Grind all the above things raw in mixie to a fine paste.

Fresh Ginger Chutney(Alam Chutney) is ready.
- While making for kids you can grind ginger and green chilli with green gram and ricein the batter.
- The batter cant be used more than a single day even you store in fridge over night. Always batter needs to used fully on the 1st day itself since the 2nd day it does not taste good at all.
- Chutney - If you dont like the raw taste of ginger you can slightly fry all ingredients in a pan and then grind to fine paste.
- While making with onion put chopped onion on the tawa and then pour batter and spread. By this onion is nicely mixed with batter.

Tips: While making dosa, heat a pan and while pouring batter keep it in low flame and then increase flame and cook. when removing reduce to low flame. So it is easy to spread the batter and not stick to pan.

Friday, June 12, 2009

Manga Thokku

Mango Thokku is easy and very tasty dish. Its a kind of pickle.

Raw Mango (Big) - 1 no
Red chilli powder - 1 tspn (as per your taste)
Oil - 1/4 cup
Asafotida(Hing) - 1/4 tspn
Mustard - 1/2 tspn
Venthayam powder (Fenugreek seeds powder) - 1/2 tspn (Roasted and powdered)

Preparation Method
Remove(Scrap) skin of the mango and grate it finely.
In a thick bottom kadai, put oil, mustard wait till it splutters. Add Asafotida(Hing).
Now add grated mango and cook.
When it is half cooked add salt and red chilli powder. Mix well.
It has to cook well in oil. Wait till the oil seperated to the sides.
Now add venthayam powder and mix well.

Manga Thokku is ready to serve. It can be mixed with rice or side dish for curd rice, dosa, idli.

Thursday, April 30, 2009


Pudina (Mint) chutney is a very tasty dish.

Pudina(Mint leaves) - 2 cups
Tomato - 1 no
Onion - 1 no
Garlic - 2 nos
Dry Red Chilli - 1 no (as per your taste)
Oil - 2 tsps
Preparation Method
Heat a Pan,
1. Cut tomato and onion into medium size pieces.
2. Put oil and fry onion n garlic.
3. Add tomato and saute.
4. Wash and add Mint leaves, red chilli and saute.
5. Cook all till raw smell goes. Cool it.
6. Grind in mixie with salt to fine paste.

Yummy Pudina chutney is ready. Serve with Samosa, Kachori and other dishes like idli and dosa also.

Prep time 15mins.

Wednesday, April 8, 2009

Podalangai Thogayal

Podalangai(Snake Gourd) seeds Thogayal (Chutney) is prepared with the seeds of the vegetable. Its good when Podalanga(Snake Gourd) is tender and fresh. This is popularly prepared by people in South India.

Podalangai (Snake Gourd) - 1 long
Cooking oil - 1 tspn
Grated coconut - ½ cup
Uzhatham parappu (Urad dal) - 3 tspns
Dry Red chillies - 2 nos.
Prepartion method
Cut Podalangai lengthwise. Remove the seeds and keep separately.
In a kadai add cooking oil, uzhatham parappu, dry red chillies and fry till brown. Transfer it to a plate to cool.
Now add little oil to the kadai and fry the seeds till raw smell goes.
Grind in mixie the above with grated coconut and salt to form a coarse (not smooth) paste.

Podalangai Thogayal is ready to serve. This can be used as a side dish for Kootu,Chapathi, Poori and along with meals. It can even be mixed with rice also.

Tuesday, February 10, 2009

Sweet Chutney(Tamarind)

Sweet Chutney is a multi purpose chutney used as a side dish for many chaats like samosa, bhel puri, etc.....

Thick Tamarind water - 2 cups
Jaggery - 2 tspns
Seedless Dates - 6 nos
Grind dates and jaggery with little water in mixie to a fine paste
Salt a pinch.
In a vessel add tamarind water, salt with the paste and allow it to boil well till its semi-solid paste. Stir occasionally.
Allow it to cool store in a container and use.

Note - If dates are not available you can just do it with tamarind water and jaggery.

Thursday, February 5, 2009

Green Chutney

Green Chutney is a multi purpose chutney used in many dishes. It can be spread for bread/sandwiches, chaats, etc.

Coriander leaves(cilantro) - 1 cup

Pudina(Mint leaves) - few
Green chilli - 3 nos (as per taste)

Grind in mixie to a fine paste.

Green chutney is ready. It can be stored in a container for about a week.

Wednesday, November 19, 2008


Simple Coconut Chutney is a very tasty side dish. Its very quick and easy to prepare.







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