Palak Chutney / Spinach Chutney

Palak Chutney is yet another vegetable based chutney that can be enjoyed with Dosa/Idli or Chapati. This is easy and spicy -a non coconut based chutney.

 Ingredients:

• 1 cup Spinach cleaned chopped

  

  Palak Chutney / Spinach Chutney

• 1/4 cup Peanuts roasted
• 1 tbsp. Oil
• 4-5 Green chillies
• 1 tsp tamarind paste
• Salt to taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method: Roast the peanuts and keep it aside. Next blanch spinach. Roast the peanuts, chilies well. Next grind blanched palak with peanuts, tamarind paste into chutney. Season with mustard seeds, hing, chana dal, urad dal and curry leaves. Add salt and mix. Enjoy Palak Chutney with dosa, idlis or Indian Breads.

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Coconut Curry leaves Chutney

🌿 Curry Leaves Chutney – A Simple, Flavorful & Nourishing Side

If you’ve grown up in an Indian kitchen, chances are the aroma of curry leaves or Karibevu (in kannada) sizzling in hot oil is pure nostalgia. 

I started making this chutney as a quick side for dosa and idli, but now it has a permanent spot in my fridge. It’s bold, a little tangy, and has that unmistakable depth of flavor that only fresh curry leaves can bring.  Beyond the taste, curry leaves are loaded with iron and folic acid, anti-oxidants great for immunity!

 

Ingredients:

• Curry leaves( Karibevu ) -1/2 cup

  

  Coconut Curry leaves Chutney

  
  
• (cleaned)
• Grated fresh coconut 1/2 cup
• Chana dal 3-4 tbsp
• Tamarind juice 2 tbsp
• Ginger 1/2 in
• Green chilies-6-7
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-pinch
• Salt-taste

Method:

In a kadai, add tsp of oil fry curry leaves well.  Set it aside to cool. Grind the above mentioned items to a smooth paste in a blender. Add water accordingly. Next add seasoning, heat oil in a pan, add mustard, hing once done add it to the Karibevu chutney.  

Serving Suggestions:

• With idli, dosa, upma, or pongal

• As a side with plain rice + ghee

• As a dip for roti or paratha

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"Illusion is the first of all pleasures."Voltaire

Coconut Chutney Ver II

Coconut chutney with Red chilies and Hurikadle(dahlia) is yet another chutney variety that can be enjoyed with Idli, Dosas, Poori and Chapati.  It is an easy and simple chutney recipe.

Ingredients 

Coconut chutney with Red chilies

• 1cup fresh/frozen coconut
• 8-10 Red Chilies (guntur /Byadgi)
• White dal-2 tbsp (puttani/hurigadle)
• Tamarind paste 1/4 tsp
• Salt

Seasoning

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Hing-pinch
• Curry Leaves- few

Method:

Grind all above items with minimum amount of water.

Season with mustard seeds, chanadal , urad dal, hing, menthya seeds, curry leaves.

Serve with chapatis, dosa, idli or parathas. Just spread on toasted bread too!

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"Tomorrow is never promised, so today I want all my friends and family to know how Thankful I am that all of you are in my life."

Heerekayi Chutney

Heerekayi Chutney is Chutney is an interesting spicy accompaniment that is made across India. Each region has its own version and taste. 

Heerekayi Chutney

Ingredients

• Heerekayi/Ridge gourd -chopped in pieces
• Green chillies 4-5
• Ginger-small piece
• Kobbari /coconut- 1/4 cup
• Hunse hannu / tamarind paste - 1 tsp
• Salt for taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method- In a pan, fry the chopped ridge gourd well, next add the red chilies, coconut, tamarind and fry well. Once cool grind it well with little water.  Season it with mustard and curry leaves.

Enjoy this Heerekayi Chutney with hot rice, idli , dosa or chapati.

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Coriander leaves Thokku

Coriander Leaves thokku or Kothambiri thokku is a spicy and tangy accompaniment for your paratha and chapatis. Healthy and tasty and easy to prepare.

Ingredients

• Fresh coriander leaves - 2 cups 
• (cleaned and chopped)
• Red chilies -6-10 (guntur/Byadgi)
• Tamarind paste-2-3 tsp
• Jaggery - small piece
• Salt - for taste
• Oil - 4-5 tsp
• Mustard seeds-1 tsp
• Hing- pinch

Method- 

• Clean and wash the coriander leaves well and chop them finely. Pick only leaves. Next in a kadai, add oil and fry chilies,tamarind and leaves for 2-3 mins. Once done grind it well. In a kadai, add oil, add mustard and hing, once done add the ground paste and saute well for 10-15mins. Let it cool and you can store it in the refrigerator for a week. Enjoy this tangy thokku with parathas, chapatis or rasam rice.

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Life is what happens while you are busy making other plans.
John Lennon 

Pudina Thokku

Pudina Thokku is a simple tangy spicy side dish for your chapati or bread. Easy to prepare and can be stored for a week.

Pudina is a herb commonly used in Indian cooking. It is used in a variety of dishes such as chutneys, raitas, and salads. It has a refreshing taste and aroma along with many health benefits.

Pudina Thokku 

Ingredients

• Fresh Pudina/Mint Leaves- 1cup 
• (washed and cleaned)
• Red chili-10-12 (bydagi/guntur)
• Tamarind paste-2 tbsp
• Jaggery-2 tsp
• Salt-for taste
• Oil- 2tbps
• Menthya seeds-few
• Coriander seeds-few
• Mustard-1 tsp
• Hing-pinch

Method- Dry roast the above mentioned items-chana dal,coriander seeds,menthya,red chillies in little oil. Fry the leaves separately. Once cool add the items with jaggery and salt and grind it in paste with very little water.
Once done, add seasoning -heat oil, add hing and mustard once done add to the thokku. 

Enjoy Pudina Thokku with chapati or bread. 

"No one saves us but ourselves. No one can and no one may. We ourselves must walk the path."Buddha

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Tomato Thokku

Tomato Thokku is tangy spicy made from ripe tomatoes. You can store it for a week. Enjoy it with breads, chapatis or parathas. 

Ingredients

• 3 tbsp oil
• 4-5 ripe tomatoes, finely chopped
• 1 tsp tamarind paste
• ½ tsp turmeric / haldi
• 1 tsp methi seeds / fenugreek seeds
• 1 tsp mustard seeds / rai
• ½ tsp jaggery / gud
• 2 tsp Red chili pwd or sarin pudi

Seasoning

• 2 tsp oil
• 1 tsp mustard seeds 
• 2 dried red chilis
• few curry leaves
• ½ tsp hing / asafoetida

Method- In a kadai, heat oil and add the mustard and menthya or fenugreek seeds and roast well. Do not burn. Grind it into powder. Next in the kadai, heat oil add chopped tomatoes,fry for 2-3 mins.Next add the tamarind, turmeric and keep stirring. Add water and let it cook on low flame till the tomatoes become very soft and water evaporates. Mash it well,add the roasted powder, jaggery,chili powder and salt and mix well. Prepare seasoning ,heat oil add the mustard seeds, hing,curry leaves, once it is done add it to the thokku.You can now enjoy it with dosa, chapati , idli or bread. Store it in airtight container.








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'In three words I can sum up everything I've learned about life ; it goes on' Robert Frost

Tomato Chutney Ver III

Tomato chutney is tangy and spicy. Easy to prepare. Taste yummy with bread or dosa alike. Tomatoes are low in calories and rich in vitamins. Tomato is an important source of vitamin C, beta-carotene, folate, and potassium for body. Do include in your diet.

Tomato Chutney

Ingredients:-

• 5-6 – Tomatoes (chopped)
• 1/2 tsp -Ginger paste
• 1-2 – Green Chillies
• 1-2 tsp Sarin Pudi
• Pinch of Asafoetida
• 1/2 tsp pepper pwd
• 1/2 tsp Cumin Seeds
• 1/2 tsp – Mustard Seeds
• Few-Curry Leaves
• 1/2 tsp- Turmeric
• Salt As Required
• 1 tsp – Sugar
• few- Coriander Leaves(finely chopped)
• 1-2 tbsp Oil

Method- In a pan, heat oil, add mustard seeds, cumin seeds, ginger paste, asafoetida,curry leaves,turmeric. Once done add tomatoes and green chillies and stir well for 10 mins. Add water. Next add the masala pwd, sugar, salt and mix well. Add coriander leaves. Let till boil, slowly the mix will thicken. Enjoy with chapati or bread or dosa.

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Raw Mango Bisi Uppinakayi

Raw Mango Bisi Uppinakayi is an instant pickle easy to prepare.Enjoy this tangy pickle with chapati or rice.

Raw Mango Bisi Uppinakayi

Ingredients

1. 2-3  raw mangoes cut in to small pieces
2. 2 tbsp red chilli powder
3. 1/2 Tbsp Sasive /Mustard seed powder
4. 1/4 Tbsp Menthya / fenugreek seed powder
5. 1/4 tbsp hing
6. A pinch of turmeric powder
7. Salt as per taste
8. Jaggery as required
9. 1-2 Tbsp oil
10. 1/2 tsp Mustard seeds 

Method: You can grind mustard and Fenugreek seeds in a mixer and use it fresh.Roast the mustard and menthya , dont burn it.Once cool , grind it.Next in a pan, add oil , mustard seeds and allow it to crackle. Add turmeric powder and hing. Next add cut pieces of raw mangoes and fry it Add the ground masala pwd ,salt , red chilli powder, jaggery and cook it till the mangoes are soft and the masalas are blended well.Enjoy !

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Do check for other easy breakfast recipes Sevai Upma, Tomato Avalakki, Gojju Avalakki.

"In the end, it's not the years in your life that count. It's the life in your years."Abraham Lincoln 

Capsicum Chutney

Capsicum Chutney is yet another vegetable based chutney that can be enjoyed with Dosa/Idli or Chapati.This is easy and spicy -a non coconut based chutney.

Capsicum Chutney

Ingredients:

• 1 cup Green Capsicums chopped
• 1 Onion, chopped
• Few Peanuts roasted
• 1 tbsp. Oil
• 4-5 Green chillies
• 1 tsp tamarind paste
• Salt to taste

Seasoning

• 1/2 tsp Mustard
• 1 tsp Chana dal
• 1 tsp Urad dal
• Few Curry leaves
• Hing-pinch
• 1 tbsp Oil

Method: Roast the peanuts and keep it aside. Next add oil in kadai, fry capscium, chilies, onions. Grind these with tamarind paste into chutney with very less water. Season with mustard seeds, hing, chana dal, urad dal and curry leaves. Enjoy with dosa, idlis or Indian Breads.

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Heerekai Chutney

Heerekayi Chutney  is easy to prepare. One more combination for your chapatis. Heerekayi is the Kannada word for Ridge Gourd / Turai. You can use the peels as well.

Heerekai Chutney

Ingredients:

• Heerekai pieces/peels -1/2 cup
• (cleaned)
• Grated dry coconut 1-2 tbsp
• Chana dal 1-2 tbsp
• Tamarind paste 1 tsp
• Red Chillies-5-6
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Hing-pinch
• Salt-taste
• Curry leaves-few

Method:

In a kadai,add tsp of oil fry chana dal and red chillies well on low heat. 

Next add dry coconut and fry. Add tamarind and fry. Set it aside to cool. 

Fry the heerekayi shreds /pieces.  Grind the above mixture in a coarse paste in a blender. Next add seasoning,

heat oil in a pan, add mustard,hing once done add it to the chutney. Enjoy this Heerekai Chutney
with dosa or chapati.

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Tomato Gravy

Tomato Gravy with Idli

Tomato Gravy with Idli is easy to prepare. Just a another side dish for IDLI if you are bored with chutnies. A nice blend of spice and tanginess.

Ingredients 3 Tomatoes (finely chopped)   1 tbsp Oil   1/2 tsp Mustard  1/2 tsp jeera  1/2 tsp chana dal   1/2 urad dal Hing-pinch  Turmeric-pinch 1/4 tsp Sugar  Salt (to taste) Curry leaves-few For grinding 1-2 tsp coconut 1-2 tsp sambhar pwd  1 clove 1-2 kalamiri

Method- Grind the items with little mentioned under for Grinding. Next heat Oil in pan,add mustard,chanadal,uraddal,hing,tumeric,curry leaves,chilies and fry for some time. Add chopped tomatoes and  fry well. Once done add salt ,add ground mix and mix well , fry for some time till it thickens. Enjoy with hot idlis.

A perfect weekend breakfast,brunch idea.

Onion Chutney Ver II

Onion Chutney is spicy and makes a good combination with DOSA,IDLI OR CHAPATI.This one is the South Indian taste with ground red chillies and dry coconut.It is delicious.

Onion Chutney Ver II

Ingredients:
2-3  onions, chopped
6-7 dry red chillies 
Tamarind paste -2 tsp
Dry coconut grated-1/2 cup
Salt as per taste

Seasoning
Mustard seeds 1 tsp
Chana dal-1tsp
Urad Dal-1 tsp
Curry leaves few
Menthya seeds-few
Hing-pinch
Oil-2 tsp


Method: Heat the oil,fry onions well .Keep it aside.Next fry red chillies,dry coconut .Grind these with tamarind paste into chutney with very less water Season with the items given.Serve it with hot dosa or idli.


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'There's crack in everything.Thats how the light gets in...'Leonard Cohen

Tomato Chutney Ver II

Tomato Chutney Ver II is quick and easy to prepare.One more variety of tangy chutney for the dosas,idlis or chapatis.

Tomato Chutney Ver II

Ingredients :
Tomatoes-2-3 chopped
Mustard+Menthya pwd-1/2 tsp
Red chillies - 6-8
Tamarind paste  - 1/2 tsp
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:
Fry menthya,mustard well ,next add red chillies and fry well.Once done , grind it into fine powder.Next heat oil in kadai, add the chopped tomatoes and fry well ,once done add tamarind paste ,add the ground pwd ,salt and mix well.Fry well.Season with mustard seeds,hing,curry leaves.Enjoy with dosa , idlis or Indian Breads.



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Tomato Chutney

Tomato Chutney

Tomato chutney is quick and easy to prepare.One more variety of chutney for the dosas,idlis or chapatis.

Ingredients :
Tomatoes-2 chopped
Chana dal -2-3 tbsp
Red chillies - 6-8
Tamarind - little
Salt as required

Seasoning
Mustard seeds 1 tsp
Hing pinch
Curry leaves few
Oil-2 tsp

Method:
Roast the chana dal till beomes slightly red in colour ,then add red chillies in little oil.Grind chana dal, tomatoes, red chillies, tamarind and salt keep adding water little by little  to blend it well.Season with mustard seeds,hing,curry leaves.

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Raw Mango Chutney

Mavinkayi/Raw Mango chutney is appealing and tangy flavored. This south Indian flavoured mavinakayi chutney makes a great combination for any fried snack, Chapati or Dosa. 

There are other interesting recipes made from Raw mango in this website, check out for Mavinakayi Chitranna, Raw Mango Dal, 

Below is the details for Raw Mango chutney

Raw Mango Chutney

Ingredients

• 1 cup Grated Raw Mango 
• 6-7 green chilies
• Coconut-1-2 tbsp
• Salt as per taste
• Chopped Coriander leaves-1/2 cup

Seasoning

• 1/2 tsp Mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/4 tsp menthya
• Hing pinch
• Curry leaves few

Method - Blend together the grated mango,chilies,salt ,coconut,coriander leaves into fine paste. Heat oil in a pan add mustard, chana dal,urad dal add hing and curry leaves once done add to the chutney. Fry the chutney for 2-3 mins. Enjoy it with hot chapati or dosa.




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Karibevu Chutney/Curry Leaves Chutney

Karibevu chutney or Curry leaves Chutney is chutney made from simple curry leaves (kadipatta). Blended with spices it has a unique taste.

Curry leaves is abundant with iron, carbohydrates, energy and vitamins Nutritious, healthy and delicious, you must try making this !!

Curry leaves Chutney/Karibevu Chutney

Ingredients:

• Curry leaves( Karibevu ) -1/2 cup
• (cleaned)
• Grated dry coconut 3-4 tbsp
• Chana dal 3-4 tbsp
• Tamarind lemon size
• Red Chillies-6-7
• Jaggery-1/2 tsp (opt)
• Seasoning
• Mustard-1/2 tsp
• Hing-pinch
• Salt-taste

Method:

In a kadai, add tsp of oil fry chana dal and red chillies well on low heat. Next add dry coconut and curry leaves and fry Add tamarind and fry. Set it aside to cool. Grind the above mixture in a smooth paste in a blender. 
Next add seasoning, heat oil in a pan, add mustard, hing once done add it to the chutney.
Enjoy the chutney with dosa or idli.

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"Illusion is the first of all pleasures."Voltaire