Kadamba chutney recipe | Vegetable chutney

Kadamba chutney | vegetable chutney is a easy South Indian chutney recipe, made with mixed vegetables. When amma was living in an apartment few years agao, they used to celebrate a festival there. During that time, there will be bulk cooking in a common place for all of them. On the last the day of the festival, they made this kadmaba chutney with all the left over veggies. Hooked by the taste of chutney she asked for the recipe and noted down too. Though i have heard the recipe from her, never attempted to make it at home. Few weeks while clearing up the refrigerator, i tried out this chutney. We all loved it with idli and dosa. Yesterday made this again for the posting this recipe of kadamba chutney in jeyashirs kitchen. Check out my full collection of chutney recipes.
Scroll down to read the notes section to see tips for variation.

Red coconut chutney | Coconut chutney with red chili

Red coconut chutney is one of the easiest chutney we can make as a side dish for idli |dosa. If you have coconut in hand you can make this chutney in a jiffy.I have already posted coconut chutney recipe. My mom makes coconut chutney with red chili on the days she is running out of green chili. I love the addition of garlic in the red coconut chutney. But i haven't added garlic in the red coconut chutney today. I love tempering the coconut chutney with shallots | small onions. Here is my version of red coconut chutney. Enjoy this with your favorite tiffin. Check out my collection of chutney recipes. 

Curry leaves chutney recipe |Karuveppilai chutney

Chutney without coconut

Curry leaves chutney | karuveppilai chutney is an easy chutney recipe, with karuvepillai |curry leaves as the main ingredient. I have tried this at home few times for morning breakfast but never had the chance to click the picture to make a post the recipe of chutney. Today i was making batter of kambu dosa for the dinner and thought will make this chutney and keep it for dinner. The vibrant green colour of the chutney attracts kids and it is the best way of making them to include curry leaves into their food. You can also add few mint leaves to this and spread on bread, while making sandwich.

Check out my other chutney recipes.

Peanut chutney with tomato | Chutney recipes

Learn how to make peanut chuntey with tomato (no coconut) 

Peanut chutney | Groundnut chutney| verkadalai chutney, is a simple south Indian chutney made as an accompaniment for idli|dosa. I have already posted peanut chutney recipe, but this one i recently tried as i had lots of roasted unstalted peanuts which my mom sent for me from India. I have a asked that to make verkadalai urundai as the one we get here is very big and size. I have a pack of them left and i tried this easy peanut chutney recipe out of them. It tasted very well and we had this with whole wheat grain dosai. You can make this for idli or any variety of dosa too. If you have the roasted peanuts in hand, this chutney can be made in 20 minutes.

This is a scheduled post as i am on vacation right now. Will reply to your email queries shortly. Thanks for your kind understanding.

Ginger thogayal recipe | Inji thuvaiyal | Ginger chutney recipe

Ginger thogayal | inji thuvaiyal is a south indian variety of chutney variety, generally served with plain hot rice and ghee. This inji thuvaiyal is a perfect one which aids in digestion after all these diwali sweets and deep fried snacks. A perfect recipe which can be a best accompaniment for rice, idli, dosa or even chapathi too. Also i wanted to thank all you for the overwhelming support for the diwali recipes. I will continue to give my best in all my recipes. Try this easy thogayal |thuvaiyal at home and let me know how it turned out. Check out my thengai thogayal recipe and Peerkangai thuvaiyal. 

Coriander Chutney recipe | Side dish for idli dosa

No onion no garlic recipes

Coriander chutney | Kothamalli chutney| dhaniya chutney, is made with coriander leaves and a perfect side dish for idli | dosa. My mom's signature chutney and my family's favorite too. Few days back only i realised i have not posted my mom's version of kothamalli chutney recipe. We call it as pacha kothamalli chutney or pykara chutney (do not know why this name !!) . This suits perfect for working women and bachelors too. My appa loves to have this with dosa and  bajji too.  Try this easy and yummy chutney recipe . Check out my Collection of Chutney recipes. 
Stay tuned for Diwali recipes from jeyashris kitchen.

Urad dal chutney recipe | Side dish for idli | dosa

Chutney Without  coconut - Ulutham paruppu chutney

 Urad dal chutney is asimple and tasty made with urad dal, red chili, onion and garlic as the the main ingredients, and it serves as a perfect side dish for idli , dosa or kuzhi paniyaram. The tamarind is added to balance to the spiciness of the red chili. Check out my other chutney | side dish for idli dosa recipes. 

CARROT CHUTNEY RECIPE | SIDE DISH FOR IDLI|DOSA

Chutney without coconut

      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.

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

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.

KARA CHUTNEY RECIPE | SIDE DISH FOR IDLI | DOSA

 

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.

PUMPKIN THOGAYAL RECIPE | THOGAIYAL RECIPES

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.

INGREDIENTS:

PUMPKIN | PARANGIKKAI(CUBED)	3/4 CUP
URAD DAL	2 TBLSP
RED CHILLI	7-8
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED
TAMARIND	A SMALL PIECE
OIL	1 TSP
COCONUT(SCRAPPED)	1-2 TBLSP (OPTIONAL)

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.

• Keep it aside and saute the cubed pumpkin and saute in a low flame for 10 minutes till the pumpkin shrinks.

• 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.

• Pumpkin thogayal is ready to serve. You can keep it the refrigerator for 2-3 days.
• Always handle with a clean spoon.

 

Technorati Tags: pumpkin thogayal,easy thogayal recipes,recipes using pumpkin,South indian recipes. Thogaiyal recipes

ONION CHUTNEY | VENGAYA CHUTNEY RECIPE|SIDE DISH FOR IDLI

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).
Also check out my

• Kadamba chutney
• Tomato ginger chutney

INGREDIENTS: YIELDS 1 CUP

SHALLOTS | SMALL ONION	15
URAD DAL	1 TBLSP
RED CHILLI	4-5
TAMARIND	A SMALL PIECE
SESAME OIL	2 TSP
MUSTARD SEEDS	1/4 TSP
SALT	AS NEEDED

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

• 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.

• 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.

    

Kothamalli chutney recipe, Coriander chutney

Kothamalli Chutney | Coriander chutney | Dhaniya 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. I added 2 small onions to this chutney, but it is truly optional. You can make a no onion no garlic version too.
Check out my other interesting chutneys using Coriander leaves.

• Mint coriander chutney 
• Coconut coriander chutney

Kothamalli chutney recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Breakfast | Dinner
• Description: Kothamalli chutney | coriander chutney, simple chutney pairs well with idli dosa and chapati too.

    Coriander leaves  1 cup (tightly packed )
    Urad dal  1 tblsp
    Red chili  3-4 
    Coconut  2-3 tblsp
    Small onion  2-3 (optional)
    Oil  2 tsp
    Mustard seeds  1/4 tsp
    Salt  as needed
    Oil  1 tblsp

Method with step by step pictures :

METHOD:

• In a pan, add 1 and 1/2 tsp of oil and add the urad dal , red chilli and shallots(if using). You can add garlic also instead of shallots. 
• When the dal turns golden brown and the onions are roasted add the washed coriander leaves.
• Keep the flame low while roasting.

• 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.

• Coriander chutney is ready to serve.
• Add little water to adjust the consistency.
• Temper mustard  seeds in 1/2 tsp of oil.

Note:

1. You can add tomato or Garlic while sauting the dal.
2. Even channa dal can be replaced in the place of urad dal.
3. Red chili can be replaced with green chili for making kothamalli chutney.

PUDINA CHUTNEY| MINT CHUTNEY RECIPE|SIDE DISH FOR IDLI /DOSA

NO ONION NO GARLIC RECIPE

Though making of Idli | dosa is an easyone for breakfast or dinner , making a side dish for idli / dosa is always a task for me and most of time i end up making Onion tomato chutney and coconut chutney( recipe coming soon)  and sometimes will make Tiffin Sambar too. My daughte Varsha loves to try different varieties of chutney for idli | dosa and so i tried pudina chutney last week as i had a big bunch of mint leaves after my visit to the Indian market here.

We had this pudina chutney with dosa and the recipe is quite simple and easy to make too.

INGREDIENTS:

MINT LEAVES	1 CUP (TIGHTLY PACKED)
CHANNA DAL	1 TBLSP
RED CHILLI	5-6
TOMATO	1
ASAFOETIDA	A PINCH
COCONUT	1-2 TBLSP
OIL	1 TSP + 1/2 TSP
MUSTARD SEEDS	1/4 TSP
SALT	AS NEEDED
CURRY LEAVES	FEW

METHOD:

• In a pan, add oil and add the channa dal , red chilli and asafoetida. When the dal turns golden brown, add the roughly chopped tomato.
• Wash the mint leaves and keep it aside.

• Now keep the flame in medium low and saute till the tomatoes turns soft.
• Add the mint leaves and add the salt. Saute for a minute and switch off the flame.

• Add the coconut and allow it to cool. When it is cool, grind this into a smooth paste in a mixer.
• Temper with mustard seeds and curry leaves.

• Serve with Idli | dosa. I had some left over chutney which i had with biryani the next day and it tasted quite well.

NOTE:

1. Always ensure that the channa dal is roasted very well, as after adding the rest of the ingredients it won’t get roasted.
2. Do not over cook or saute the mint leaves. It may give a bitter taste.

Technorati Tags: pudina chutney,mint chutney for idli|dosa,side dish for idli| dosa,how to make easy chutney .south indian chutney recipes,no onion no garlic recipes

PUDINA THOGAYAL RECIPE | MINT THOGAYAL

Pudina thogiyal or mint thogaiyal is very common dish at home and one among the recipe which everybody will eat . So whenever i make simple rasam , rice and a curry i make any thogayal either with coconut or  coriander leaves. Enjoy this simple thogayal with Curd Rice or you can mix this with plain hot rice or even have with any Paratha .

The stepwise pictures are taken in my mobile phone. Will update it when i make it next time.
INGREDIENTS:

MINT LEAVES	1 CUP (TIGHTLY PACKED)
URAD DAL	2 TBLSP
RED CHILLI	6-7
TAMARIND	A SMALL PIECE
SALT	AS NEEDED
COCONUT(SCRAPPED)	2 TBLSP
OIL	1 TSP
ASAFOETIDA	1/4 TSP

METHOD:

• Clean and wash the mint leaves nicely.
• In a pan, add oil and fry the urad dal, red chillies , asafoetida,tamarind in a medium flame , till the dal turns golden brown. Be careful not to get it burnt.

• Switch of the flame and add the mint leaves to this and saute this in the pan heat for few minutes. Add coconut to this and when it is completely cool, grind this into a thick thogayal . Grind this into a fine paste. You can add 1 tblsp of water while grinding.Do not make it watery like a coconut chutney.

• When done transfer it to a clean and dry box and this can be store in the refrigerator for a  week. But always handle it with a clean spoon.

        

RED JALAPENO CHUTNEY | SIDE DISH FOR IDLI | DOSA

CHUTNEY WITHOUT COCONUT

Red jalapenos, I was introduced to this after coming to Singapore. Though i have seen this in the vegetable section i never picked this as i don’t have any idea of what to make with this red jalapeno. One day when my friend told that she told made chutney with red jalapenos and she gave me some to taste also. As the taste and the recipe sounded nice , i made it on the next week and had with Idli.
Red jalapenos can be replaced with a red bell pepper too.
Check out my

• Peanut tomato chutney
• Paneer pepper gravy

INGREDIENTS:

RED JALAPENOS	2
ONION	1
URAD DAL	2 TBLSP
RED CHILLI	2-3
TAMARIND	A VERY SMALL PIECE
OIL	2 TSP+ 1/2 tsp
MUSTARD SEEDS	1/4 TSP
SALT	AS NEEDED
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

• In a pan add oil and throw in the urad dal, red chilli, roughly chopped onion and roughly chopped jalapenos. Saute till the dal turns golden brown, saute in a medium  flame.
• Switch off the flame and add tamarind and salt. Allow this to cool .
• When it is completely cool, grind it ina mixer into a smooth paste by adding little water while grinding.

• Transfer it to a bowl and temper with mustard seeds and curry leaves.

• Serve with hot idlis| dosa.. Even this will taste nice with chapathis too.

NOTE:

• Urad dal can be replaced with channa dal too.
• You can add garlic while sauting to enhance the flavor.
• Curry leaves or coriander leaves can be added while grinding to give more taste.