Tag Archives: chutney

Gongura Chutney [spinach]

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Gongura(pulicha keerai) 1 bunch
Onion 1 big
Garlic 4 pods
Ginger 1 small piece
Green chili 2
Red chili 4
Whole black pepper 1 spn
Cumin seeds 1 spn
Coconut grated 1/2 cup optional
Sesame oil or regular oil 2 spn
Mustard seeds 1/4 spn
Curry leaves few
Hing 1/4 spn
Salt as required

Clean the gongura leaves..
Heat 1 spn oil in a pan
Add ginger, garlic , green chili and red chilies..
Add cumin seeds and pepper too..
Fry for few minutes..
Add onions fry until translucent..
Add the gongura leaves..
Fry until it shrink..
Turn off flame..
Add coconut , salt and cool completely..
Grind it into smooth paste.. add little water if required..
Heat 1 spn oil in a pan
Add hing and mustard seeds
Add curry leaves..
Pour this into the chutney..
Mix well..
Ginger and garlic also optional..
We can add a tomato too for different flavour..
This will go with rice , idli dosas, also for chapathi too..

One Minute Chutney For Idli Dosa

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Tomato 2
Onion 1 small size
Garlic pods 4 to 5
Curry leaves few
Red chillies 4 to 5
Sesame oil / cooking oil 3 to 4 spn
Salt as required

Chop onion tomatoes roughly..
Add all ingredients in a mixer grinder..
Grind into fine paste..
Serve with idli dosa..
Seasoning is optional..
I thought this chutney taste bit raw.. but its totally not.. we can add corriander leaves too for flavoring..

Coconut Tangy Chutney

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Coconut grated 1 cup
Urad dhal 1/4 cup
Red chillies 4 to 5
Tamarind small piece
Salt as required
Hing a little bit
For seasoning oil mustard. Cumin seeds and curry leaves

Heat a pan..
Add a spn of oil..
Add urad dhal and red chillies..
Fry until urad dhal turns golden brown..
Add Coconut and Tamarind..
Fry for a minute and switch off..
Let it cool down a bit..
Add salt and grind it into coarse paste..
Do the seasoning with oil, hing mustard , Cumin seeds and curry leaves..
It goes well with dosa idli and even hot rice..

Mint Corriander Chutney

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Onion 1
Tomato 1
Channa dhal 2 spn
Urad dhal 2 spn
Cumin seeds 1 spn
Garlic 5 pods
Red chillies 4
Mint leaves 1/2 bunch
Corriander leaves hand full
Grated Coconut 1 cup
Tamarind small piece
Salt as required
Oil 2 spn
Curry leaves and mustard seeds for seasoning

Heat oil in a pan..
Add Cumin seeds..
Add Channa dhal and urad dhal fry until it turns golden brown..
Add onion , garlic and red chillies..
Fry until onion is translucent..
Add tomatoes fry until mushy..
Add mint and Corriander leaves..
Fry for 2 minutes..
Add tamarind and coconut switch off the flame..
Let it cool down..
Grind coarsely..
Heat oil …
Add mustard seeds and curry leaves..
Add it into the chutney..
Yummy mint Corriander chutney ready…
Perfect combo for rava dosa or idli dosa too..

Kara Chutney (Spicy Onion Coconut Chutney)

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Onion 1 big
Green chillies 3
Grated Coconut 1/2 to 1 cup
Tamarind a small piece
Chilli powder 1 spn
Salt as required
Jaggery 1/4 spn optional
Oil 2 spn

Heat oil in a pan..
Add onion and green chillies..
Fry until onion turns translucent..
Switch off flame..
Let it cool down..
In a mixi add Coconut, chilli powder, Tamarind, Jaggery and fried onion green chillies along with salt..
Add very less water..
Grind into coarse paste…
Adjust salt and spiciness..
This chutney doesn’t need seasoning..
Quick and tasty kara chutney ready..

Kovakai (Tindora) chutney/ Thuvayal

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Kovakai 200g
Onion 1 diced
Tomato 1 diced
Garlic 5 to 6 pods
Red chillies 4 to 5
Green chillies 2 to 3
Curry leaves few
Urad dhal 1 spn
Toor dhal 1 spn
Channa dhal 1 spn
Pepper 1 spn
Cumin seeds 1 spn
Corriander seeds 1 spn
Sesame oil or regular oil 4 spn
Mustard seeds 1 spn
Tamarind small piece optional
Coconut 1/4 cup grated optional
Hing 1/4 spn
Salt as required

Clean and cut the kovakai ..
Heat 3 spn oil in a pan
Add the Kovakai with little salt..
Fry until the veggies cooked soft..
Remove it from pan ..
Leave the oil take only the veggies..
Keep aside..
Heat the same pan ..
Add 1/2 spn oil.if required..
Add urad dhal, channa dhal,toor dhal, pepper..
Fry for 1 minute in medium flame..
Add Cumin seeds and Corriander seeds now..
Saute again..
Add Green chillies and red chillies..
Add garlic, onion fry until translucent..
Add tomatoes and few curry leaves fry until tomatoes turn mushy..
Add the cooked kovakai along with tamarind if you are adding..
Add Coconut too..
Turn off flame..
Make it cool..
Once cool down grind it into a coarse chutney..
Add very little water only if required..

Heat 1/2 spn oil in a pan
Add hing
Add mustard seeds and curry leaves..
Pour it into the chutney…
Using Sesame oil will enhance the taste than other oil..
Perfect combo for hot rice , idli dosa’s…

Ajwan leaves/karpooravalli chutney

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Ajwan leaves 10 to 12
Onion 2
Tomato 1
Garlic pods 4 to 5
Curry leaves few
Corriander and mint leaves 1/2 cup in total purely optional
Green chillies 3
Red chillies 3
Roasted channa dhal / pottukadalai 1/4 cup
Coconut grated 1/2 cup
Tamarind very little optional
Salt as required
Oil 2 spn (preferably Sesame oil)

Heat oil in a pan
Add Green chillies and red chillies
Add in onions fry until translucent..
Add in tomatoes saute well..
Add curry leaves..
Add Corriander and mint leaves..
Add in ajwan leaves..
Fry for 2 minutes…
Don’t cook the leaves more than 2 minutes..
Add in Garlic fry well…
Add Coconut and roasted dhal too..
Cook for 1 minute..
Let it cool down..
Add salt..
Grind everything into coarse paste..
Add water if required..
Add tamarind at the end if you are using..
Season with mustard and curry leaves if required..
Healthy yummy chutney ready for dosa, idli or any rice varieties too…
Karpooravalli also called as Mexican mint which has lot of health benefits especially for cold related issues..

Corriander Seeds Chutney

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Corriander seeds 1/2 cup
Garlic pods 10 to 12
Red chilies 8 to 10
Tamarind 1/2 lemon size
Curry leaves few
Grated coconut 1/4 cup
Sesame oil 4 to 5 spn
Mustard seeds 1 spn
Salt as required

Heat 1 spn oil in a pan..
Add corriander seeds..
Fry in medium flame without burning until raw smell leaves..
It will take 2 to 3 minutes..
Keep aside..
Heat 1 spn oil again…
Add garlic and red chilies..
Fry for a minute..
Add curry leaves, tamarind and coconut..
Fry again for 1 minute..
Make everything cool..
In the mixi take corriander seeds first..
Grind coarsely..
Add the rest of the fried items along with salt..
Grind it into a smooth paste..

Heat 2 spn oil in a pan..
Add mustard seeds and curry leaves..
Add the ground paste..
Add little water..
Cook until oil separate from gravy…
The corriander seeds chutney ready to serve..
Perfect combination for idli and dosa..
Its very good for our digestive system also for fat burning..
Any oil can be used instead of sesame oil..
But sesame oil gives the authentic taste to this chutney…

Onion chutney

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Onion 2 roughly chopped
Kashmiri red chilli or regular red chili 4 to 5
Grated coconut 1 cup
Tamarind little bit
Jaggery 1/4 cup
Salt as required
Oil 1 spn
Mustard seeds & urad dhal 1/4 spn
Cumin seeds 1/4 spn
Curry leaves few

Grind onion, red chilies, coconut, tamarind, jaggery with salt..
Make coarse paste..
Heat oil in a pan
Add the seasoning items..
Pour it into the chutney.

Yummy tasty onion chutney ready..
RC: Chef Venkatesh Bhat..

Soft fluffy idli with corriander chutney

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  • Idli
  • Chutney

For idli::

Idli rice 4 cups
Urid dhal 1 cup
Fenugreek seeds 1 spn
Aval ( poha) 1 cup ( optional)
Soak all items seperaely for 4 to 6 hrs

Grind urad dhal first
Then grind rice with fenugreek seeds and poha

Mix all batter together with salt as needed
Let it fermente

Make idlies or dosa or paniyaram with this batter….

Corriander chutney::

Corriander 1 bunch
Onion 1
Green chilli 2
Red chilli 1 or 2 as per taste
Ginger 1 inch
Tamarind as per taste
Coconut grated 1/2 cup
Salt and asafotida

Method::

Heat oil in a pan
Add green chilli followed by red chilli and ginger
Add onion
Fry until translucent
Add corriander leaves
Fry until water evaporates
Add tamarind and coconut
Let it cool
Grind with salt and asafotida
Season with mustard curryleaves ( optional)

Yummy chutney ready