South Indian Capsicum Chutney | Idli Dosa Side Dish

         Bell pepper one of the crunchiest vegetable available after celery and cabbage. That's why it play's the main role while preparing fried rice.It has a unique flavor that makes any dish so flavorful. To make the dish tastier, cook this veggie in slow fire. So you won't lose the nutrients and also the taste. Have you tried bell pepper sambar?.It is one of the yummiest sambar. You sure will forget to make another type after trying this one.
                                       

Coriander Coconut Chutney | Side Dish For Idli Dosa | South Indian Chutney Recipe

Coriander coconut chutney- a tasty coriander flavored coconut chutney.Chutney is nothing but a spicy dip prepared for south Indian breakfast.It is a thick gravy type side dish.This can be accompanied with even bread or any finger foods like cutlets, appam etc.

    Chili is one of the main ingredients here.Chili(Either green chili or dried red chili) is most commonly used in every recipe.Be it podi, thogayal, sambar, kootu, poriyal in one or the other form.Spice makes the food digest and gives a kick to the food instead of being bland.Spice when combined with salt and proper tanginess makes the food more palatable
           Making of chutney is an easy task for anybody who are familiar. For those who don't know, I am telling you, just spend 10 minutes of your valuable time.Then use this versatile side in any of your favorites like idli, dosa,upma, idiyappam,paniyaram, chapati or even in a sandwich as a spread.There are many varieties in chutney so my little one call it red, white and green.she is not aware of the ingredient that goes in so she calls out that way.Whatever color it is, each one is unique in the ingredients and taste really delicious.

      After trying it for the first time this has become my favorite.When we had this coriander coconut chutney, my better half said it taste similar to Saravana Bhavan green chutney.Apart from this Ginger, green tomato, ridge gourd is some of our favorite in  these long list.Off to the way I make.

Step by picture recipe for making kothamalli thengai chutney:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.Add green chilies to the pan and saute for a while.

• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.

• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
•  Your tasty side is ready to enjoy.Serve it with your favorite.

                                            How to make coriander coconut chutney

                      Fresh chutney for idli, dosa.

 Cuisine:  Indian   Category: side dish   Prep time:5 minutes
Cook time:5 minutes Total Time: 10 minutes Serves: 2-3   

Ingredients:

• 3 tbsp coconut/thengai.
• 2 tbsp roasted gram/potukadalai.
• 10 strands of coriander leaves/kothamalli.
• 2 green chilies/pacha milagai.
• 1 garlic/poondu.
• 1 small piece ginger/inji.
• salt required(1 tsp).

To temper:

• 1/4 tsp mustard seeds/kadugu.
• 1/4 tsp urad dal/ulutham paruppu.
• 1 red chili/vara milagai.
• 1/4 tsp jeera/jeeragam.
• few curry leaves

Method:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.
• Add green chilies to the pan and saute for a while.
• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.
• Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.
• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
• Coriander coconut chutney is ready to enjoy.Serve it with your favorite.

Note:

• Frozen coconut will become cloudy when ground.Pulse it more time with little more water.You get a creamy outcome.
• I make the chutney very thin.If you want it thick add more coconut and spice accordingly.
• You can even add some tamarind or lemon juice while grinding.

Green Tomato Chutney | Thakkali Thuvayal | Easy Chutney Recipe

Green tomato chutney a tangy and spicy Indian style chutney prepared with raw tomato.Thuvayal makes the breakfast delicious any day/everyday and pairs with  idli,dosa on a south Indian household.You can even add to rice or spread it on bread or chapathi...

15 Chutney Recipes For Idli-Dosa-Rice

    Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices,vegetables and fruits.Word chutney derives from Sanskrit word to mean is 'lick'  says wiki

Thengai Thogayal Recipe | Video Recipe

          Thengai Thogayal- one of the tastiest thogayal i enjoyed during my childhood.This thogayal is entirely different than other thengai thogayal recipe.Yes this is my grandma's recipe which i want to keep it for years. My grand ma has no grey hair until her age 70,this is her secret recipe(he he).  

Ginger Chutney | Allam Pachadi

      Ginger a spicy root that holds lot of medicinal benefits.Ginger is used in Asian cuisines in a variety of ways. Ginger aids digestion and cures nasal congestion,its been used in medicines for its health benefits.

Ridge Gourd - Peerkangai Thogayal | South Indian Chutney Recipes

    Ridge Gourd -Peerkangai Thogayal - This thogayal is made of peel/skin of ridge gourd.For getting a considerable amount of chutney i added onions too.If you have more of peerkangai/ridge gourd peel then skip adding onions.To go along with rice add additional green chilies to this peerkangai thogayal.I made it for our breakfast so this chutney/thogayal is best side dish for idli,dosa.

Coconut Chutney|Side Dish For Idli Dosa

         I do love fresh coconut in chutney's.Coconut gives a fantastic taste to pulov,Richness to sweets,desserts.Flavor to stir fries.This simple coconut chutney taste great with freshly grated coconut.People who don't have fresh coconut can use frozen coconut kept in refrigerator the day before.
      I usually do tomato chutney,carrot chutney,bell pepper chutney,Mint-coriander chutney for breakfast.When i am bored of these regular chutney's i do this coconut chutney -easy and tasty chutney ever.You can skip red chili to tempering if the chutney is too hot.You can skip garlic too.But it gives a nice aroma and taste to the chutney.
     In hotels of tamilnadu you can taste a sweet version of this chutney.They don't add roasted gram to the chutney.With fresh coconut and with chilies the coconut chutney is just mind blowing.

Radish Chutney(No Onion,No Garlic)

      Radish Chutney is an easy chutney made with radish as the main ingredient .If you don't add onion and garlic to your food then this Chutney recipe is for you .
 This chutney has little smell of radish even though we saute it .If you don't like the smell you can add onion and tomato to the chutney like my other radish chutney.This Chutney goes very well with dosa,idly,Roti's as well.

Other similiar chutney recipes :

•  Tomato chutney 
• Redbell pepper chutney
• Vara milagai chutney
• Toor dal chutney
• Coconut and Curry leaves chutney
• Beetroot Chutney
• Mint and coriander chutney
• Carrot chutney

Preparation time:5 min
Cooking Time:5 -7 min
Serves:2

Radish Chutney/Chutney Recipe

      Radish Chutney is a variation to regular South Indian chutney recipe.This chutney can be eaten along with Idly/dosa or other similar breakfast .I always wanted to make healthy recipes for my family ,that's why i included radish to chutney .See some benefits of radish below .
    Radish has health benefits like  improving digestion, Cools body and its high in vitamin C-antioxidants. Eliminate toxins in body etc. Most of all it has high water content which helps you  hydrated .
     I love the pink colour of radish very much and got some of it.I tried some salads with it .Apart from that i just want to add them in my regular diet as well.While thinking about it ,mom use white radish for making nice chutney for breakfast.I tried the same with this pink radish and it is just awesome .People who hate radish especially children can't find radish ,so they can happily eat this chutney.You can add some coconut if you wish while grinding .I haven't added coconut this time while making the chutney.

Some easy chutney recipes

1. Tomato chutney
2. Bell Pepper Chutney
3. Carrot Chutney
4. Mint Coriander Chutney
5. Beetroot Chutney

TomatoChutney/ThakkaliChutney/EasyChutney

       A very easy and mind blowing chutney with a little kick of ginger and coriander leaves .This chutney you can see everywhere in hotels that serve dosas without ginger and coriander leaves of course.Without much work and with in schedule we can make this chutney .You can add some garlic too ,if you wish .
         When i ground this chutney i eat more dosas than normal .My huss can eat the whole cup of chutney with 4-5 dosas or lick them as is .I make this at least once in a week ,but the count goes to 3 sometimes .This proves that we are very much tomato chutney fans.

Looking for some other easy chutney recipes ?Check

Bell pepper Chutney
Mint-Coriander Chutney
Carrot Chutney
Beetroot Chutney
Toordal Chutney
VaraMilagai Chutney

Preparation time:5 min
Cooking time:10 min
Serves:1-2

Redbellpepper Chutney/Easy Chutney/Breakfast Sidedish

This chutney resembles carrot chutney in taste,without even onion and tomatoes .With in minutes you can prepare it for a weekday breakfast or dinner.Now a days easy to go recipes has become everybodys favourite isn't it ?.I ususally add onions to my chutney as it will give good amount of chutney compared to grinding the ingredients alone ,but this chutney without onions and tomatoes its enough for feeding 2-3 members.

Check some other easy chutney recipes.

Carrot chutney
Beetroot chutney
mint-coriander chutney
Paruppu chutney
Coconutcurryleaves chutney

Preparation time:5 min
Cooking time:15 min.
Serves:3-4(1 cup )

Kothamalli Thokku/Dry Corinader Chutney/Easy Coriander Recipes

This is very easy and flavourful thokku (Dry chutney).My mom did not have a refrigerator and whenever she brought coriander she used to do this and store it in an empty horlicks bottle ( those were the storage bottles back in the day in India). I guess this chutney might last for a month ,but it used to get over very quickly (so we never knew the shelf life). But sure this chutney will last for couple of weeks at least.This chutney can be accompanied to anything and everything from idly ,dosa,rasam rice,sambhar rice .When you don't like to eat it as is ( dry) add some gingely oil and have it with your plain rice or idly ,dosa.
So from now on this will be one of your go to recipe. This chutney travels well too.

If you want to do dry mango chutney(maga thokku) check recipe here.

Preparation time:5 min
Cooking time:20 min
Yields :1/4 cup

Ingredients:

• 2 bunches coriander leaves/kothamalli.
• 4 red chili/vara milagai
• 1/4 tsp tamarind paste/puli
• 1/2 tsp salt
• 1 tbsp gingelly oil/nalla ennai.
• 1/2 tsp mustard seeds/Kadugu.
• 1/2 tsp jagerry/vellam.
•  Pinch of methi powder/vendhaya podi.
• Pinch of hing/perungayam.

Method:

• Clean the coriander leaves and chop it roughly.

• soak red chili in water for half an hour(by doing this you won't see chili flakes in your chutney).
• Grind coriander leaves,tamarind paste,salt,red chili to fine paste with only 2 tbsp of water (Yields 1/2 cup)

ground paste

• Heat saute pan add gingely oil to it.
• Add mustard seeds and let them splutter.

• Add ground mixture(coriander mixture) to it.

• Let it  simmer for 10-15min until it thickens and changes color.
• By this time it might be half in quantity and you can see the oil separate. (I used little oil so you can't really see it the picture).

• Add grated jaggery to it and mix well.
• Switch off the flame and add the crushed methi powder and hing.

• Serve it with  rice or idly ,dosa ..

Note:

• I removed the very hard stems in the corinader bunch and ground it to get a nice texture.
• Bunch of coriander may not be the exact measurement ,may differ from your place(roughly get around 1/2 cup of ground mixture)
• I used very little of oil, so not much oil separated for me.
• Use less methi powder otherwise the dish will be bitter.
• If you are preparing methi powder at home dry roast  and powder it.

Fresh mango pickle/மாங்கா தொக்கு

Mango is one veggie which has fiber ,vitamin A,Potassium and lots of mineral in it .Include mango in your diet often.This is family favourite of ours , my mom used to do it and we used to gobble it up. This pickle can be an accompaniment for curd rice or sambhar rice as well as for dosas. The freshness of mango ,little jaggery, chili powder will blow your taste buds away. There are no preservatives and its very fresh so you can give it to kids.

If you are looking for sidedish with mango try Mangodal curry

Preparation time:5-10 min(grating the mango)
Cooking time:30-40 min
Yields:1/2 cup

Carrot chutney/Easy chutney recipes

This is a spin on the popular red chili chili and tomato chutney.This is healthy ard very easy to make. Also this is an easy to way get veggies in to your kids diet. Getting little ones to geat veggies is not an easy task, trust me I know. When were kids my mom used to make this and beetroot chutney often and she still does.

Preparation time:10 min
Cooking time:10 min
Serves:2-3

Ingredients:

• 2 onions.
• 1 small tomato.
• 1 carrot grated.
• 2 red chilies.
• Oil for tempering.
• Salt as required.

For tempering:

• 1/2 tsp Mustard seeds.
• 1/2 tsp Urad dal.

Method:

• Cut onions and tomato into 1 inch pieces.
• Heat the sauce pan and add oil to it .
• Add mustard seeds and let it splutter.
• Add urad dal and wait until changes color.
• Add onions,red chilies and saute them until onions are translucent .

• Add tomato and saute until tomatos turn soft and get cooked through.
• Add the grated carrot and saute it for 3 -4 min .
• Cool it and grind it with required salt.

• You can use this as a dip for dosa,idly and finger foods.

Note:

• Carrot is sweet so you want to adjust the chilies according to it.

Check other chutney recipes like Coconut chutney,MintCoriander chuntey

Mint & Cilantro Chutney (புதினா கொத்தமல்லி துவையல் )

Another win ,this time its a food coupon from justeat.in which is shared by my best co-blogger MeenaKumar of Elephants and coconut trees.Thanks meena for providing me the coupons.

Mint is rich in carotenes and vitamin C. Mint helps in improving digestion and also improves the immune system overall. Cilantro reduces stomach indigestion problems and has anti inflammatory capacities and is benificial for arthitis patients.

I often include mint and coriander in our diet in form of chutney, include in rice and use them as garnish.

You can check other chutney recipes like Beetroot chutney,Coconut chutney,VaraMilagai chutney

Preparation time:10 min(cleaning the mint)

Cooking time:10 min

Serves:2

Ingredients:

• 1/4 bunch coriander
• 1/4 bunch mint leaves.
• 1 large Onion.
• 2 small green chilies(adjust according to taste)
• 1/4 tomato(tamarind can be substituted).
• 2 tbsp grated coconut.

To temper:

• 1/2 tbsp Mustard seeds.
• 1/2 tbsp Urad dal.

Method:

• Clean the coriander and mint and wash them thoroughly.
• Cut the onion and tomato in to large pieces.
• Add oil to the tava and add the items "to temper".
• Let the Mustard seeds sputter.
• Add onion and saute it until translucent.

• Add tomato and cook them until soft.
• Add mint and coriander and saute it for a min .

• switch off the flame and add coconut  .
• When it cools down grind them with required salt .

• Serve it with idly or dosa or as a dip to your samosas or in your bread.

Note:

• You can substitute tomatoe with small tamarind piece/ little tamrind paste while grinding.
• Dont saute the herbs too much and add them at the very end.
• Adding coconut to the end make its healthy

Linking it to Gayathris event and sahasra page

Beetroot chutney

Beetroot is a wonderful vegetable which increases blood flow and it contains beta carotine. That said its really difficult to get my daughter to eat beetroot. I have to come up with creative ways to include beets in different recipes. My mom used to make beetroot chutney and I remember that we used to like it. I made this chutney and to my amazement my daughter asked for a second helping.
I am pretty sure that your kids would love this too.

Preparation time:5 min
Cooking time:10 min
Serves:2-3

Toor Dal-Paruppu Chutney Chettinad Style

Toor Dal Chutney is a quick and easy side dish. I always remember my mom when I make this dish. This is one of my dad's favorite side dishes and my mom makes this often. This gravy has an unique flavor and you can have this with any South Indian breakfast items like Idly, Dosa or Upma. Here is the recipe.

Preparation time:5 min

Cooking time:10-15 min

Serves:3-4

Coconut Curry leaves Chutney -Thengai Thuvayal

Coconut chutney (தேங்காய் துவையல்) is a side dish that can be prepared in no time. The best  part is you can eat this with pretty much everything. My hubby mixes this chutney with steamed rice and some sesame oil and eats it for lunch.

My grand mom used to make this recipe with a lot of curry leaves.She did not have a single strand of gray hair till she turned seventy. She said that her secret was eating a lot of curry leaves. Now I don't know if this is true, but the chutney is really yummy and its very nutritious.

Curry leaves are green in color and unique to South India. They have an interesting aroma and flavor. You will find them being used as flavor enhancers in South Indian dishes. Almost all South Indian dishes will call for the oil to be tempered with curry leaves. You can find  semi- fresh curry leaves now in almost all Indian grocery stores in the US. They are usually pretty good.

Vara Milagai Chutney-Thuvayal

Varamilagai Thuvaiyal is a dish unique to chettinad. Every chettinad household has a variant of this chutney. Tomatoes, Onions and Red Chilis get ground up raw which is unique. Usually we would saute the ingredients while making a tomato based chutney. Vara Milagai in tamil means dried red chili. The use of dried red chili's give a unique flavor to this dish.

This chutney goes well with Idly and Dosa. It also goes really well with Wheat dosa. I love wheat dosa with this chutney. I can never get enough of this combination. My Husband's Grandma who is 80 loves this chutney. She does not cook anymore but she still asks my mother in law to make it for her.

Preparation time:2 min

Cooking time:6-7 minutes

serves:2