Mint tomato/Thakali pudhina Chutney

I think this has to be the worst timing to make this post when tomatoes are priced at almost Rs.60 per kg.But I still love it anytime to go with idlis or dosas.This is has been lying around in my drafts for ages now, being a south indian household we make chutneys most often almost daily and why not try a different one whenever time permits.

Brinjal/kathrikai thokku/Chutney

Idlis are a daily fare here especially because my LM loves them but she has them only with podi nothing else.Wonder when that will change.But we loved this chutney its a good combination to go with chapathis and idlis or dosas rather than the usual coconut chutneys and sambars.

I make this whenever i have brinjals in stock which is always.They seem to the freshest vegetables around so i have them around also they are so versatile you can make curries, fries, bhajjias or even chutneys now!

You need

Brinjals any kind 2 medium
Onion 2 medium
TOmato 2 medium
Chilli powder 1/2 tsp
Green Chilli 1 small
Turmeric powder 1/4 tsp
Curry leaves 1 sprig
Mustard seeds 1 tsp
Coriander leaves few sprigs
Salt to taste
Oil 2 tablespoons

• Heat oil in a pan, add mustard seeds let them pop, add curry leaves and onions.
• Add brinjals as soon as the onions turn soft.
• Once the brinjals have softened add the tomatoes,
• Now add the chilli powder and salt with turmeric powder.
• Fry well until all mashed well.
• Sprinkle coriander leaves.Turn off the heat.
• Brinjal chutney is ready.

Serve brinjal thokku/chutney with spongy soft idlis.

Sending this to Healthy veg recipes and to Priyas place and Dish it out- Light dinners

Brinjal/kathrikai thokku/Chutney

Idlis are a daily fare here especially because my LM loves them but she has them only with podi nothing else.Wonder when that will change.But we loved this chutney its a good combination to go with chapathis and idlis or dosas rather than the usual coconut chutneys and sambars.

Cabbage Chutney - No coconut Chutney

Idlis are a favourite at my place.My LM loves them she would have them all three meals a day but she needs it with her idli podi no chutney.But we love our chutneys and sambar to go with the healthy idli.

Just saw some cabbage lying in the fridge and thought of trying a chutney which was really nice.

See how thick it is can you tell if doesn't have coconut.Yes this is a no-coconut chutney.I usually add a lot of coconut to our daily food but not adding it in a chutney is definitely a surprise.The cabbage made this chutney really nice and thick not really demanding for coconut to do that part.

You need

Cabbage 1 cup chopped roughly                                                                           

Tomato 1 small                                                                           

Chilli powder 1 tsp                      

Curry leaves few                                                                        

Mustard seeds 1/2 tsp

Oil 1 tsp+1 tsp                       

• Heat oil in a pan, add the oil, add mustard seeds, curry leaves, cabbage and fry until the cabbage has wilted and tender.
• Add the tomato fry well till it mashes.
• Add chilli powder and turn off the heat.
• Allow this to cool and blend in a mixer until smooth.
• Heat oil in a pan, add the second tsp of oil pop few mustard seeds and curry leaves and pour it to the chutney.
• Serve hot with hot idlis.

Enjoy spicy yummy cabbage chutney for breakfast.

Cabbage Chutney - No coconut Chutney

Idlis are a favourite at my place.My LM loves them she would have them all three meals a day but she needs it with her idli podi no chutney.But we love our chutneys and sambar to go with the healthy idli.

Just saw some cabbage lying in the fridge and thought of trying a chutney which was really nice.

Tomato Chutney

Spice up that plain dosa with this tangy spicy tomato chutney.It can add that zing to the bland wheat dosa/adais!

You need

Tomato 1 medium chopped
Onion 1 medium chopped
Curry leaves few
Cilantro few sprigs
Garlic 2
Ginger a small piece
Red Chilli powder 1/2 tsp(as much spice as you like)
Coconut scrapped 2 tablespoons
Salt to taste
Oil 1 tablespoon
Mustard seeds 1 tsp

• Heat oil in a pan, add the mustard seeds and let it pop, next add the curry leaves, then the onions, garlic, ginger.let it all fry until the raw onion taste goes away.
• Add the tomato and let it fry until soft.Next add the coconut, salt and red chilli powder.Fry for about 2 minutes.
• Set it aside on a plate to cool.Once it cools down, blend it into a smooth paste, add water if you need.
• Serve with hot dosas, adais.

Sending this to Kerala Kitchen @ A Girl's Diary

Tomato Chutney

Spice up that plain dosa with this tangy spicy tomato chutney.It can add that zing to the bland wheat dosa/adais!

Ridge gourd Peels Chutney

I was taken aback when my mom in law first mentioned to me "you don't have to throw this away, make a thuvaiyal (chutney)"! i was like !!!!what with the peels...and she adds saying " you can make chips out of it!" and I was amazed!

But this is completely delicious and you have to trust me on that!

You need

Ridgegourd/peerkanga peels 1 bowl full
White lentils/urad dal 2 tablespoons
Garlic pods 3nos
Dried Red chillies 2
Tamarind gooseberry size
Salt to taste
Oil 2 tablespoons

• Fry each of the above ingredients in oil until brown and keep aside.
• Let it all cool down and then grind to a thick paste adding required water.

Someone got too impatient :D 

• Serve the thuvaiyal/chutney with steamed rice and rasam, lime rice or chapatis.

Ridge gourd Peels Chutney

I was taken aback when my mom in law first mentioned to me "you don't have to throw this away, make a thuvaiyal (chutney)"! i was like !!!!what with the peels...and she adds saying " you can make chips out of it!" and I was amazed!

Medhu Vada

One really popular south indian breakfast item-Uzhundhu vadai or medhu vadai.I have tried a few times before, but this time it was perfect with the hole and crunch and all :) The trick to make it perfect was my friend's tip.And it worked like magic :)

To make 15 small sized vadais, you would need

Urad dal(black beans/Ullutham paruppu) 1 teacup (washed and soaked for 6-8 hours)
Baby/sambar onions 10 nos chopped finely
Cumin seeds 1tsp
Pepper corns 1 tsp
Green chillies 1 chopped finely(or as per your spice level)
Curry leaves chopped finely
Salt to taste
Asoefida a pinch
Oil to deep fry

• Grind the soaked dal with no water at all( you can add water just a sprinkle or two of it).Use as less water as you can.The thicker the batter the higher the chances of getting the hole in between the vadas!
• Mix all the ingredients into the batter.

• Heat the oil to fry, and keep a dish filled with water (you need to wet your fingers),take a bit of the batter and make a hole in between with your thumb and slide it into the oil.Continue with all the batter.
• Fry the vadas until golden brown.

• Serve with spicy coconut chutney,sambar and caapi :)

Medhu Vada

One really popular south indian breakfast item-Uzhundhu vadai or medhu vadai.I have tried a few times before, but this time it was perfect with the hole and crunch and all :) The trick to make it perfect was my friend's tip.And it worked like magic :)

To make 15 small sized vadais, you would need

Urad dal(black beans/Ullutham paruppu) 1 teacup (washed and soaked for 6-8 hours)
Baby/sambar onions 10 nos chopped finely
Cumin seeds 1tsp
Pepper corns 1 tsp
Green chillies 1 chopped finely(or as per your spice level)
Curry leaves chopped finely
Salt to taste
Asoefida a pinch
Oil to deep fry

• Grind the soaked dal with no water at all( you can add water just a sprinkle or two of it).Use as less water as you can.The thicker the batter the higher the chances of getting the hole in between the vadas!
• Mix all the ingredients into the batter.

• Heat the oil to fry, and keep a dish filled with water (you need to wet your fingers),take a bit of the batter and make a hole in between with your thumb and slide it into the oil.Continue with all the batter.
• Fry the vadas until golden brown.

• Serve with spicy coconut chutney,sambar and caapi :)

Walnut Chutney

I must confess I get bored of making the same old food everyday.But having a list of everyday food is definitely a blessing because otherwise we would be looking up the internet all the time.Ever since school started breakfast had to be less time consuming, so it has to be the routine dosa-idli breakfast .Just so much easier to make a couple of dosas(and not to wake up thinking "what's for breakfast??") and ready to go.So the only change is making a different chutney once a week if not everyday!
This walnut chutney is easy and tasty.I didn't think it would be but goes perfectly well with dosas.

You need

• Walnuts 1 tablespoon
• Ginger a small piece
• Green chillies 1 or as required
• Coconut scraped 1 tablespoon
• Salt to taste
• Cumin seeds 1/2 tsp
• Lime juice 1tsp 
• Coriander leaves 3 4 sprigs 

- Grind all the ingredients in a blender to a smooth paste.

- Serve the chutney with dosas(you can temper with mustard seeds and curry leaves.)

Walnut Chutney

I must confess I get bored of making the same old food everyday.But having a list of everyday food is definitely a blessing because otherwise we would be looking up the internet all the time.Ever since school started breakfast had to be less time consuming, so it has to be the routine dosa-idli breakfast .Just so much easier to make a couple of dosas(and not to wake up thinking "what's for breakfast??") and ready to go.So the only change is making a different chutney once a week if not everyday!
This walnut chutney is easy and tasty.I didn't think it would be but goes perfectly well with dosas.

You need

• Walnuts 1 tablespoon
• Ginger a small piece
• Green chillies 1 or as required
• Coconut scraped 1 tablespoon
• Salt to taste
• Cumin seeds 1/2 tsp
• Lime juice 1tsp 
• Coriander leaves 3 4 sprigs 

- Grind all the ingredients in a blender to a smooth paste.

- Serve the chutney with dosas(you can temper with mustard seeds and curry leaves.)

Onion Chutney

This chutney is a good one for dosas and idlis alike.Especially if you're not in the mood of coconut scrapping.Scrapping coconuts is one tough job if you don't have the appropriate tools.Nowadays I prefer cutting the coconut flesh to scrapping(I find this easier than scrapping!) Its a little tough to cut the flesh when its fresh,so I break the coconut open and leave it for a few hours in the refrigerator and then when I cut it in little slices its not that bad.I freeze it and just before use microwave it to defrost it and use it in any curries or chutneys.


To make onion chutney you need


To make a paste of the following:
     Onion(red 1 medium /small baby ones 8-10)
     Tomato half chopped
     Tamarind water 1 tsp
     Coconut scrapped 1 tablespoon
     Salt to taste
     Cumin seeds 1tsp
     Dried Red chillies  2-3(depending on the heat you need)


To season
     Oil 1 tsp
     Mustard 1tsp
     Curry leaves few

• Grind all the ingredients in a mixer to a smooth paste first without water.
• Then add a little water or tamarind water according to your taste(I usually add about a tablespoon or more,we like the tangy taste)
• Heat some oil in a pan and splutter the mustard seeds and curry leaves, now add the coconut-onion paste.Allow to boil so that the raw onion smell goes away.
• Onion chutney is now ready to be served with hot dosas or idlis.

Onion Chutney

This chutney is a good one for dosas and idlis alike.Especially if you're not in the mood of coconut scrapping.Scrapping coconuts is one tough job if you don't have the appropriate tools.Nowadays I prefer cutting the coconut flesh to scrapping(I find this easier than scrapping!) Its a little tough to cut the flesh when its fresh,so I break the coconut open and leave it for a few hours in the refrigerator and then when I cut it in little slices its not that bad.I freeze it and just before use microwave it to defrost it and use it in any curries or chutneys.


To make onion chutney you need


To make a paste of the following:
     Onion(red 1 medium /small baby ones 8-10)
     Tomato half chopped
     Tamarind water 1 tsp
     Coconut scrapped 1 tablespoon
     Salt to taste
     Cumin seeds 1tsp
     Dried Red chillies  2-3(depending on the heat you need)


To season
     Oil 1 tsp
     Mustard 1tsp
     Curry leaves few

• Grind all the ingredients in a mixer to a smooth paste first without water.
• Then add a little water or tamarind water according to your taste(I usually add about a tablespoon or more,we like the tangy taste)
• Heat some oil in a pan and splutter the mustard seeds and curry leaves, now add the coconut-onion paste.Allow to boil so that the raw onion smell goes away.
• Onion chutney is now ready to be served with hot dosas or idlis.

Channa dal vadas

This is so easy and quick to make..din't know until i made it myself.
You need :
Channa dal 1 cup (soaked for an hour and ground very coursely after draining the water)
(*) Grind the following into a course paste/cut as finely as possible
ginger a small piece, 1 green chilli,1 tbspn curry leaves,1 tbspn cilantro,1 small onion
Salt as reqd
Method

• You need to mix the ground channa dal and the spice mix (*).This mix needs to be dry.Add salt to taste.
• Make small flat vada and deep fry in oil.
• Serve hot with chutney.

Channa dal vadas

This is so easy and quick to make..din't know until i made it myself.
You need :
Channa dal 1 cup (soaked for an hour and ground very coursely after draining the water)
(*) Grind the following into a course paste/cut as finely as possible
ginger a small piece, 1 green chilli,1 tbspn curry leaves,1 tbspn cilantro,1 small onion
Salt as reqd
Method

• You need to mix the ground channa dal and the spice mix (*).This mix needs to be dry.Add salt to taste.
• Make small flat vada and deep fry in oil.
• Serve hot with chutney.