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Cooking Recipes healthy recipes. indian traditional cooking

BENGAL GRAM CHUTNEY

There are different types of chutney.This goes well with dosa or idli.

Ingredients.

Bengal gram…..1/4 cup

Red chillies…..8 nos

Garlic…7 cloves

Onion ….1

Tomato …..1

Coconut grated…1 Tbs
Salt to taste

Mustard seeds….1/4 TSP
Urad dhal……1/2 TSP
Curry leaves few.

Method

Put oil in a kadai.

Fry Bengal gram dhal and red chillies keep aside

In the same kadai add onion,garlic and fry a little and then add tomatoes and when done add coconut and fry.

First powder Bengal gram dhal and red chillies

Now add fried garlic,tomatoes,onions and coconut to it and grind it after adding salt.

When grinding is over transfer it to a bowl.

Add seasoning that is mustard seeds,urad dhal and curry leaves fried to it.

Categories
indian traditional cooking vegan

RIDGE GOURD  PEEL CHUTNEY  

  • Ridge guord skin can be used to grind chutney. This chutney goes well with idli,dosa.Also can be eaten with rice with a dash of oil.It is a healthy vegetable with less calories and lot of nutrients.
  • If it is not organic soak the peel for little while in water.

Ingredients

  • Ridge gourd skin peel ……1/2 cup
  • Onion big……….2 or shallots
  • Coconut scraping…….1/4 cup
  • Green chillies…..4 chillies
  • Tamarind a small piece
  • Oil ……..2 or3 tbs
  • Salt as needed.

Method:

  1. Heat a frying pan and add oil.
  2. Add a piece of tamarind add sliced shallots or onion when it i browncoconutscrapping.Finally add peels to it.
  3. Allow it to cool.
  4. Add salt and grind it .If needed add water and grind.

Once the required consistency comes transfer to a bowl.

Optional

Can use 4 garlic pods. If so add with onions.

Categories
indian traditional cooking vegan

PEANUT CHUTNEY

We have number of side dishes for dosa and idli.One such side dish is peanut chutney which is very healthy one.It is a good source of antioxidants and vitamin B.

Ingredients

  • Peanuts ____1/2 cup
  • Tomatoes___2 chopped
  • Red chillies __2
  • Green chillies __1
  • Tamarind_a small piece
  • Salt as required
  • Oil for 2 tbs


For seasoning

  • Oil 1 tbs
  • Mustard seeds 1/4 tspt
  • Urad dhal  1/2 tsp 
  • curry leaves  few.

Method

  1. Pour oil in a kadai .Add green chilly and red chillies fry a little.
  2. Next add 🍅 tomatoes to it and fry till it becomes mushy.
  3. Add peanuts to it.
  4. Fry a little then add tamarind and required salt.
  5. When cool  first grind without water,then add water and grind well.
  6. First pour oil add mustard seeds when it splutters add head dhal.
  7. Fry and then add curry leaves.

Add the seasoning to the chutney.

Categories
Cooking Recipes traditional cooking

Kathrika and Tomato kichadi (Egg Plant)

This kichadi is a combination of brinjal and tomato.In Tirunelveli side they call it as kochu or gosthu.It is a best side dish for idli/dosa.Some eat it gram dhal and white rice. some with venpongal. Few call it kalyana sambar.

Ingredients:

  1. Brinjal -4
  2. Tomato -4
  3. Green chillies- 4 (increase or decrease accdg. to taste)
  4. Onion-2(finely chopped)
  5. Asafoetida or Hing
  6. Cooking oil-2 tb
  7. Urad and mustard seed -1/2 tsp
  8. Coriander leaves-1tbs
  9. Salt as desired.

Preparation

  • Chop onions,tomatoes,curryleaves and coriander leaves and keep aside.
  • Cut brinjal and keep it in water to prevent discolouration.
  • Method :
  • Keep kadai put oil add tomato,brinjal and chillies for few minutes till tomatoes are soft.Then add water to it and cook well.
  • After cooking remove the excess water keep it seperately.
  • Put tomato and brinjal in a blender to get it as a smooth paste.
  • Heat kadai.Add oil put mustard and urad dhal when mustard seed splutters add curry leaves and onion.Fry till it is golden brown.
  • Now add the paste it.To it add the excess water which was kept asideand cook for few minutes.
  • If needed add more water .It has to be in pouring consistency.
  • Bring to boil.To it add asafoetida and chopped coriander leaves to it.

Variation

  • Can use only tomatoes alone.
  • When we use brinjal use tamarind extract for it .It will remove the sour taste too.Serve with idli,dosai with dash of sesame oil/gingelly oil

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