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Tampilkan postingan dengan label Chutney. Tampilkan semua postingan
Tampilkan postingan dengan label Chutney. Tampilkan semua postingan

CARROT CHUTNEY RECIPE | SIDE DISH FOR IDLI|DOSA

03.11 | Label: ,

Chutney without coconut

Carrot-Chutney
      It has been a long time since i posted a recipe in the category Side dish for Idli | dosa. This carrot chutney, though not very regular, but i make when i run out of tomatoes. A very simple chutney and best way to make kids eat carrots too. I just made it in my Kara chutney style , with few alterations. We all loved the taste and it tasted so yum with Dosai. Try out this Carrot Chutney and even you can have with parathas too.

Ingredients
Carrot Chutney

  Preparation Time : 10 mins | Cooking Time : 15 Mins |   Serves : 3-4

     Carrot   2
     Small Onion   8-10
     Garlic    2 pods
     Urad dal    1/2 tblsp
     Red chilli   2-3
     Tamarind   a small piece
     Salt   to taste
     Oil   2 tsp
     Mustard seeds    1/4 tsp
     Curry leaves    few

Carrot-Chutney

Method:
  • In a pan add little oil and roast the urad dal, red chili and tamarind, till the dal turns golden brown. Keep it aside.
  • In the same pan add the onions(take the skin of the onions) and garlic.
  • Roast till golden brown. Keep it aside. Roast in a small flame.
urad dal+chiliOnion+garlic
  • Add in the roughly chopped carrots. Cook in a low flame for 5 minutes.
  • When everything is cool, grind urad dal, red chilli, tamarind, onions, garlic and carrots along with salt into a fine paste. You can add water while grinding.
Carrotto grind
  • Temper with mustard seeds and curry leaves. 
Grind
  • Carrot Chutney is ready to serve.  Carrot-Chutney
Notes:
  1. You can add little grated coconut while grinding.
  2. Shallots can be replaced with big onions.
  3. Urad dal can be replaced with channa dal

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ONION THOKKU | VENGAYA THOGAYAL RECIPE | SIDE DISH FOR DOSA | IDLI | CHAPATHI

22.59 | Label: ,

Vengaya -thokku

Vengaya thokku|Onion Thokku is a easy and delicious thokku ,which goes well with Idli, dosa, chapathi and rice too. This Onion thokku or thogayal was introduced to me by my mami, during our visit to a family temple in Kumbakonam. Generally, we pack food when we travel in bus and trains. We generally pack puliyodarai or idli milagai podi.  During our visit to a temple, when i was in college, my mami made Idli and made this vengaya thogayal. It tasted so awesome and i still don't know how many idlis went inside !!. Both the idlis and thokku was made on the previous day night and was kept outside, as we visited the temple early in the morning. The idlis stayed soft till 9 am and the thokku was too awesome . She kept onion thokku in a separate box to pair with curd rice for lunch. It stayed flavourful and tasted divine with curd rice too.
Try this thokku with small onions(shallots) , you can make with big onion too but it won't taste the same.
Check out Idli recipe and Curd rice recipe.


Ingredients
Onion Thokku

  Preparation Time : 15 mins | Cooking Time : 15 Mins |   Yields : 1 Cup


     Small Onions(Shallots)   20
     Red Chilli    7-9
     Tamarind Extract    1 tblsp
     Salt     As needed
     Turmeric powder  1/4 tsp
     Asafoetida    A pinch
     Sesame oil     2  tblsp
     Mustard seeds    1/4 tsp     
     

Onion-thogayal

Method:
  • In a pan add few drops of oil and saute the red chilli.
  • Grind this along with the onions and salt.
red-chillyonion-red chilli
  • Heat oil in a pan and add the mustard seeds and asafoetida
  • Add the ground onion paste to this and add the tamarind paste and turmeric powder to this.
grind-onionAdd -tamarind
  • Cook this nicely till the onion paste reaches a thokku consistency and raw smell of onion goes. Cook in a low flame.Stir often.
  • If it is dry add little oil in between.
add-grind mixthogayal
  • Switch off the flame and allow this to cool.  
  • Store this in a dry and clean box.
  • This will stay good in room temperature for 2 days and will be good in refrigerator for 10 days.
 Onion-thogayal

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KARA CHUTNEY RECIPE | SIDE DISH FOR IDLI | DOSA

05.08 | Label: ,

 kara-chutney
Chutneys without coconut are always preferred in most of the houses. This Kara chutney also is a recipe of chutney without coconut and even garlic too. This a very simple chutney which i learnt from my north indian friend,, married to a south indian guy. She cooks both the cuisine very well . We were neighbours few years back but we speak over phone quite often.  Very recently, while talking to her, she was having her breakfast.  She told she was having dosa with kara chutney. Then i suddenly remembered the kara chutney which she makes was so yummy and asked her for the recipe. I made the exact chutney on the same day and enjoyed it with dosa. Over to the recipe of kara chutney.

Ingredients
Kara Chutney

  Preparation Time : 5 mins | Cooking Time : 10 Mins |   Serves : 2

    Onion   2
    Tomato  1
    Red chilli  5-6
     Urad dal - 1 tsp (optional)
     Tamarind  A small gooseberry size
     Oil   3 tsp
     Mustard seeds 1/4 tsp
     Salt   As needed
     Asafoetida  a pinch 



Kara-chutney
Method:
  • Chop the onions and tomatoes into small pieces.
  • In a pan add 2 tsp of oil and add the red chillis and tamarind. Saute in a medium low flame. If adding urad dal add now and saute till golden brown.
  • Keep this aside.
  • Saute the onions in a low flame till they become pink.
red chilli-tamarindonions
  • Add in the tomatoes and saute till they become mushy.Add salt. Always saute in a low flame.
  • Allow this to cool. 
kara-chutneyKara-chutney
  • Grind this into a smooth paste adding necessary water.
  • Temper with mustard seeds an curry leaves in 1 tsp of oil.
Kara-chutney
  • Kara chutney is ready to serve. this tastes best with idli|dosa and even with chapathi too.
kara -chutney
Note:

  • Chana dal can be added instead of urad dal(if adding)
  • Coarsely Grind the red chilli and tamarind first and then add the onions and tomatoes.  

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PUMPKIN THOGAYAL RECIPE | THOGAIYAL RECIPES

23.15 | Label: , ,


Pumpkin thogayal| Parangikkai thogaiyal is a simple recipe which we generally mix with hot rice smeared with ghee. I love all types of Thogayal we make at home,this pumpkin Thogayal i learnt from my athai and my cousins will have this thogayal as a spread on the bread too. Even you can have this with Chapathi, idli or dosa too.
Pumpkin thogaiyal
INGREDIENTS:
PUMPKIN | PARANGIKKAI(CUBED)3/4 CUP
URAD DAL2 TBLSP
RED CHILLI7-8
ASAFOETIDA2 PINCHES
SALTAS NEEDED
TAMARINDA SMALL PIECE
OIL1 TSP
COCONUT(SCRAPPED)1-2 TBLSP (OPTIONAL)
Pumpkin thogaiyal
METHOD:
  • Take out the hard skin of the pumpkin and chop them into small cubes.
  • In a pan add oil and saute the urad dal, red chilli and tamarind, till the dal turns golden brown.
pumpkinspices
  • Keep it aside and saute the cubed pumpkin and saute in a low flame for 10 minutes till the pumpkin shrinks.
pumpkinpumpkin
  • When done, allow this to cool and grind it to a smooth paste along with roasted urad dal, red chilli, salt, asafoetida, tamarind and coconut.
  • Do no add water while grinding. The pumpkin will ooze out water.
  • If needed sprinkle little water.
thogaiyalthogaiyal
  • Pumpkin thogayal is ready to serve. You can keep it the refrigerator for 2-3 days.
  • Always handle with a clean spoon.
Pumpkin thogaiyal 

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ONION CHUTNEY | VENGAYA CHUTNEY RECIPE|SIDE DISH FOR IDLI

23.27 | Label: ,


Onion chutney was introduced to me when my mom was here. Very long back i learnt the recipe of vengaya thogaiyal recipe from my mami and tried it few times at home too. But this onion chutney i have never tried or tasted. When i posted the recipe of WHEAT DOSA Ii placed this onion chutney near by the dosa. Many readers asked the recipe of that. So i made this vengaya chutney last week for idlis. Try out this easy onion chutney (without coconut)
onion- chutney
INGREDIENTS: YIELDS 1 CUP
SHALLOTS | SMALL ONION15
URAD DAL1 TBLSP
RED CHILLI4-5
TAMARINDA SMALL PIECE
SESAME OIL2 TSP
MUSTARD SEEDS1/4 TSP
SALTAS NEEDED
onion- chutney
METHOD:
  • Peel the skin the onions and wash it nicely.
  • Pat dry it and add little oil and add the urad dal and red chilli. In a low flame roast this till golden brown. Keep it aside.
  • In the same pan add the shallots
onion chutneyonion chutney
  • Roast this in a low flame till golden brown.
  • Allow this to cool and grind this along with tamarind and salt into a smooth paste.
onion chutneyonion chutney
  • Add little water while grinding.
  • In a pan add sesame oil and add the mustard seeds and curry leaves. When done add this to the chutney.
onion -chutney    

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KOTHAMALLI CHUTNEY RECIPE| CORIANDER CHUTNEY| SIDE DISH FOR IDLI |DOSA

20.26 | Label: ,

Kothamalli Chutney | Coriander chutney or green chutney (which my kiddos used to tell) is a simple one to make and a yet a tasty chutney to go with Idli | Dosa and sometimes with Curd rice too. My mom makes this Kothamalli chutney without coconut and dal. Though i like that way , since kiddos want this version of Kothamalli chutney, i made this few days back. Here is the recipe for Kothamalli chutney| Coriander chutney which makes a perfect side dish for idli and dosa.

Coriander Chutney 3

I added 2 small onions to this chutney, but it is truly optional. You can make a no onion no garlic version too.

INGREDIENTS:

CORIANDER LEAVES 1 CUP (TIGHTLY PACKED)
URAD DAL 1 TBLSP
RED CHILLI 3-4
COCONUT (SCRAPPED) 1-2 TBLSP
SHALLOTS 2 (OPTIONAL)
OIL 1 TSP
MUSTARD SEEDS 1/4 TSP
SALT AS NEEDED

Coriander Chutney 2

METHOD:

  • In a pan, add oil and add the urad dal , red chilli and shallots(if using)
  • When the dal turns golden brownand the onions are roasted add the washed coriander leaves.
  • Keep the flame low while roasting.
Chutney step 1 chutney step 2
  • Switch off the flame and add the coconut.
  • Add salt and allow this to cool. Grind this into a smooth paste and temper with mustard seeds.
chutney step 3 chutney step 4
  • Coriander chutney is ready to serve.
  • Add little water to adjust the consistency,

Coriander Chutney 1

 

Note:

  1. You can add tomato or gralic while sauting the dal.
  2. Even channa dal can be replaced in the place of urad dal.

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