Showing posts with label Chutneys. Show all posts
Showing posts with label Chutneys. Show all posts

Friday, September 23, 2016

Onion tomato chutney

This onion tomato chutney makes a perfect side dish for idli, vadas and dosa. If you like more chutney recipes to pep up your hot steaming idlis, try coconut red chilli chutney, quick coconut chutney and easy pressure cooker sambar

Recipe here
Chana dal/kadala parippu - 1 tbsp
Dry red chillies - 3 - 4 nos
Oil - 1 tsp
Onion, cut into pieces - 1 no
Tomato, cut into pieces - 1 no
Asafotedia - a pinch
Grated coconut - 1 tbsp
salt as needed

For tempering
Coconut Oil - 1 tsp
Mustard seeds - 1/2 tsp
urad dal - 1 tsp
curry leaves few 


Heat oil in a pan. Fry chana dal and red chillies. When chana dal turns light brown in colour, transfer this to a plate. Set this aside. Now add onion to the remaining oil and saute well. When onion turns translucent, add chopped tomato and saute well. When tomato is mushy, add coconut. Mix well and switch off the stove. Allow it to cool. Transfer this to a blender along with the fried dal and red chillies mixture, which is set aside. Grind this to a smooth paste. Transfer this to a serving bowl.

Heat oil in a pan. Splutter mustard seeds,  urad dal and curry leaves. Pour this over chutney.

ഉള്ളി തക്കാളി ചട്നി

ആവശ്യമുള്ള ചേരുവകൾ 

കടലപരിപ്പ് - 1 ടേബിൾസ്പൂൺ 
ഉണക്കമുളക് - 3 - 4 എണ്ണം 
സവാള, അരിഞ്ഞതു - 1 എണ്ണം 
തക്കാളി അരിഞ്ഞത് - 1 എണ്ണം 
കായപൊടി - 1 നുള്ളു
തേങ്ങാ പീര - 1 ടേബിൾസ്പൂൺ 
ഉപ്പ് ആവശ്യത്തിന് 
എണ്ണ - 2 ടീസ്പൂൺ   

കടുക് -1/ 2 ടീസ്പൂൺ 
ഉഴുന്നുപരിപ്പ് - 1 ടീസ്പൂൺ 

ഉണ്ടാക്കുന്ന വിധം 

ഒരു  പാനിൽ,2  ടീസ്പൂൺ എണ്ണ ചൂടാക്കുക. കടല പരിപ്പ് , ഉണക്കമുളകും ചേർത്ത് വറുക്കുക . കടലപരിപ്പ് ബ്രൗൺ കളർ ആകുമ്പോൾ ഒരു പാത്രത്തിലേക്കു മാറ്റിവെക്കുക. ബാക്കി എണ്ണയിൽ സവാള അരിഞ്ഞത് ചേർക്കുക. സവാള കളർ ഒന്ന് മാറി വരുമ്പോൾ തക്കാളി ചേർത്ത് വഴറ്റുക. തക്കാളി ഉടഞ്ഞു വരുമ്പോൾ തേങ്ങാ പീര ചേർത്ത് നന്നായി ഇളക്കി ഇറക്കി വെക്കുക . ചൂടാറുമ്പോൾ ഒരു ബ്ലെൻഡറിൽ ഇട്ടു , ഉപ്പും ചേർത്ത് നന്നായി അരച്ച് എടുക്കുക. ഒരു പാനിൽ എണ്ണ ചൂടാക്കി കടുക്, ഉഴുന്നുപരിപ്പ്, കറിവേപ്പില മൂപ്പിച്ചു  ചട്നിയിൽ ചേർക്കുക.  

 ഇഡ്ഡലി, ദോശ , വട ഇവയ്ക്കൊപ്പം കഴിക്കാൻ വളരെ നല്ല ഒരു ചട്നി  റെഡി . 

Monday, June 13, 2016

Coconut red chilli Chutney/ Restaurant style red chilli coconut chutney


Grated coconut - 1 cup
Roasted chana dal/ Pottukadala - 1/3 cup
Dry red chillies - 4 nos
Ginger, chopped- 1 tbsp
Garlic cloves - 6 cloves
Tamarind - as needed
Salt as needed
Water for grinding

For tempering

Coconut Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds  - 1 tsp
Dry red chillies - 2 Nos
Asafoetida - a pinch
Curry leaves - 1 sprig


Heat 1 tsp oil in a pan. Roast dry red chillies, but do not allow to change the color of red chilies.Roast chana dal and keep aside.

Grind roasted chana dal and dry chilies to form powder.  

Now open the lid of the jar, add grated coconut, ginger, garlic, tamarind, and salt with water to form a coarse paste. Transfer  the chutney into a bowl.

Heat oil in a pan. Allow mustard seeds to splutter. Now add cumin seeds, dry red chilies, asafoetida, and curry leaves. Pour this over the  chutney.  Mix well.  Serve chutney with idli, dosa, or vada.

Friday, March 11, 2016

Mint chutney/Pudina chutney

Mint chutney is a dip made from mint leaves. It goes well with appetizers like samosa, kebabs. cutlets, etc. It can be used as a spread on sandwiches and top it on chaat for spiciness.


Mint leaves - 2 cups
Coriander leaves - 1 cup
Ginger - 1 small piece
Garlic - 2
Onion, sliced - 1 cup
Green chilli - 2 nos
Lime juice - as per taste
Sugar- 1 tsp


Wash and clean mint leaves and coriander leaves. In a blender, blend all the ingredients from above except lime juice. Grind in to a smooth paste. Add lime juice and mix well. Refrigerate.

Monday, November 30, 2015

Tomato curry / Thakkali masala

Tomato curry/ Thakkali masala  is an easy side dish for Idli/dosas.

Recipe here


Tomatoes, chopped - 2 nos
Onion, chopped  - 2 big
Mustard seeds - 1 tsp
Curry leaves
Coriander leaves, chopped - 1 tbsp

Dry roast and grind

Chana dal - 2 tbsp
Red chillies - 5 nos
Coriander seeds - 1 1/2 tsp

Grated coconut - 1 1/2 tsp
Turmeric powder - a pinch


Dry roast chana dal, red chillies and coriander seeds. In a blender, add this dry roasted ingredients, grated coconut, turmeric powder and salt with little water into a fine paste and keep aside.

Heat oil in a  pan. Splutter mustard seeds, add chopped onions and curry leaves. Saute well. When onion turns to golden brown colour, add chopped tomatoes. Saute well till tomatoes are mushy. Now add ground paste, required water and stir well. Allow it to boil for 10 to 15 minutes till the raw smell leaves and the curry gives the form of a thick gravy. Switch off the fire. Garnish with fresh coriander leaves.

Serve hot with idli and dosa.

Wednesday, August 12, 2015

Chammanthi Podi/Kerala Roasted Coconut Chutney Powder

Chammanthi podi is a condiment from the Indian state of Kerala. Regular coconut chutneys would spoil the same day with out refrigeration, Making chammanthi podi was a way to preserve chammanthi for months. To make chammanthi podi , shredded coconut and spices are dry roasted in a pan to help evaporate the moisture from the mixture. Then the mixture is ground up and stored to be used later.

Excerpt taken from


Grated coconut  - 3 cups

Peppercorns - 1 -2 tsp

Dry red chillies  - 20 nos

Urad dal  - 2tbsp

Pearl onions  - 1/2 cup

Ginger  - 2 tsp

Asafoetida - a small piece

Curry leaves

Tamarind -



Heat kadai. Dry roast (do not use oil) grated coconut, peppercorns, red chillies, urad dal, pearl onions, ginger and curry leaves.  Stir them continuously on a medium flame. When the colour starts to change slightly, lower the flame, but make sure you are continuously stirring. When the coconut gets a deep brown colour, switch off the stove. This will take around 40-50 minutes. Keep it aside to cool for 20- 30 minutes. Add tamarind and salt. Grind to make a coarse powder. Store in airtight container.

Saturday, July 25, 2015

Restaurant Style Quick Coconut Chutney

Recipe here


Grated coconut - 1 cup

Chana dal/Pottu kadala - 1/4 cup

Ginger chopped - 1 tbsp

Green chilli - 1 - 2 nos

Curry leaves  - 2 spring

Coconut oil - 2 tsp

Salt to taste


Heat oil in a pan. Roast chana dal. Keep this aside.

To the remaining oil in a pan, add curry leaves and fry till they become crisp.

Add all ingredients in a blender. Add little water and salt. Blend this to a smooth paste.

Tuesday, March 12, 2013

Mulaku chutta chamanthi/ Roasted Dry red chilli chamanthi


1) Dry red chillies      - 12 nos

2) Shallots            -  30 nos

    Tamarind           - a small gooseberry size

3)  Salt   as needed

    Sugar        - 2 pinch

4) Coconut oil  - 4 tsp


Heat oil in a pan, fry red chillies. Transfer the red chillies, shallots and tamarind to a blender. Grind them coarsely. Now remove this to a serving bowl. Add salt, sugar and coconut oil to this. Combine every thing well and serve. Goes well with rice and kappa vevichathu.

Sunday, September 9, 2012

Carrot Chammanthi


Grated carrot - 2 tbsp
Grated coconut - 2 tbsp
Dry red chillies - 3
Shallots - 4
Cashew nuts - 2
Ginger - 1 small piece
Curry leaves - 1 sprig
Salt as needed
Tamarind as required
Coconut oil -1 tsp


Saute shallots, dry red chillies, cashew nuts. Coarsely grind them without water. This is a good accompaniment with rice and chapatti.

Wednesday, June 13, 2012

Unakkachemmeen chammanthi / dry prawns chutney

This chammanthi is easy to make.Quick side dish goes well with boiled rice and is best served wih kanji.


Dried prawns  - 1 /2 cup

Grated  coconut - 2 cup

Small onion   -  5 nos

Red chilli       - 4 nos

Curry leaves  -  2-3  spring

Tamarind to taste

Salt to taste 


Heat a pan and fry dried prawns over medium flame .Add red chillies, small onions, ginger and saute until its colour change lightly. Then add grated coconut and curry leaves. Saute till it becomes light brown in colour  and  turn off the stove.


Grind coarsely all the ingredients with tamarind and salt .chammanthi  is ready to serve .



Saturday, August 13, 2011

Ulli chammanthi

step     2    
STEP   1

               Onion chopped - 2 nos   
               Tomato  chopped - 1 no            
               Chilli powder -1 tsp
               Coconut oil -2 tbsp                 
                Salt  to taste 

     Heat oil in a pan and add chopped onions and salt. Saute well for 3 minutes, add chilli powder and saute on a law flame. Add chopped tomatoes and saute till it become mashe, Grind the mixture to a smooth paste in a mixer and add the reaming oil to the top.  

Tuesday, April 19, 2011

Mango chammanthi / Manga chammanthi


Grated coconut -1 cup
Raw mango  -  1/2 of a mango
Shallots - 2-3 no
Ginger -1 small piece
Green chilies - 2-3 nos.
Salt as needed
Curry leaves


Grind all the ingredients by adding few drops of water to a coarse paste. Chammanthi is a good accompaniment for kanji and rice. 


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