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

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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Raw Mango Chutney/Mavinkayi chutney

Mavinkayi/Raw mango chutney is appealing and tangy flavored. Makes a great combination for any fried snack or enjoy with chapati.

Mavinkayi Chutney

Ingredients
1 cup Grated Raw Mango 
4-5 green chilies/red chilies
1 tsp Mustard Seeds 
1/4 tsp Menthya/Fenugreekseeds
2 tsp Jaggery/Gud
Salt as per taste

Seasoning
1/2 tsp Mustard
1/2 tsp chana dal
1/2 tsp urad dal
Hing pinch
Curry leaves few

Method
Fry dry red chillies, mustard and fenugreek in little oil. Blend it together with grated mango, jaggery, salt 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 rice or any hot snacks.


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'The happiest of people don't necessarily have the best of everything they just make the most of everything that comes along their way'

Togari bele Chutney / Toor Dal Chutney

Togari bele Chutney / Toor Dal (lentils) Chutney is simple and tasty chutney that can be enjoyed with Chapati or Dosa. It is made from roasted Tur dal with spices.

Ingredients :
Toor dal - 3/4 cup
Grated coconut -1/4 cup (optional)
Red chillies - 7-8
Tamarind - little
Salt as required

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

Method:

Roast the toor dal till becomes slightly red in color ,then add red chillies in little oil.Grind the dal, coconut, red chillies, tamarind and salt keep adding water to blend it well. Season with mustard seeds,hing,curry leaves. Enjoy Togari bele Chutney / Toor Dal Chutney with Dosa, Idli or mix with white rice.




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Chutney Sandwich

Chutney Sandwich

Chutney Sandwich : eat it as snack or at picnics.Everyone loves it.Simple and easy.Simple lunch box recipe for kids.

Prep Time: 10mins

Cook Time:10 Mins

Total time:20 mins

Servings: 4

Author: Smita

Ingredients:

• Bread
• Butter 

Green Chutney:

• 4-5 green chillies, chopped 
• Coriander leaves,Mint
• Fresh grated coconut -1/2 cup
• Roasted gram dal-hurikadle
• 1 tsp. tamarind paste
• Salt to taste

Method: Grind all the chutney ingredients to a smooth paste with little water.Keep aside.

Remove the edges of the bread slices,apply butter,green chutney .Apply butter,chutney and on another bread slice ,place this on top layer.Toast it .Cut it in triangle shape and serve.


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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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Vada Pav

Vada Pav is an interesting savoury snack with Aloo Vada sandwiched in between humble pav, drizzled with chutneys. It is popular street food of Mumbai!

Below is the recipe 

Aloo Vada

Ingredients

 

1cup gram flour (besan)

Vada Pav

2 tbsp Rice flour
Salt to taste
1/4 tsp Garam Masala 
1/4 tsp dhania jeera pwd
1 tsp hot oil
Water


2 Potatoes (boiled and mashed)
4-5 Green Chilies (chopped)
Coriander leaves -few
Curry leaves-few
Mustard-1/2 tsp
Jeera -1/2 tsp
Chana dal-1/2 tsp
Urad dal-1/2 tsp
Hing-pinch
Turmeric pwd-pinch
lemon juice-1 tsp
Oil for frying

• Method -In a kadai, make the seasoning with mustard, jeera ,chana dal, urad dal, curry leaves, hing, green chillies. Once done add the mashed potatoes, salt and mix well .Make small balls of this mixture. Next in a bowl, add gram flour, rice flour, turmeric powder, little salt, masala pwds, hot oil. Add little water and  make a batter for the vadas. Dip each ball in the batter and deep fry till golden brown. Keep it ready in a plate.

Ingredients: 

Pav - 8

Butter- for toasting

Green Chutney

Sweet Chutney

Dry Garlic Chutney (opt)

Serving Method:

Slice each pav horizontally .Spread green chutney on one side of the pav and tamarind chutney on the other side. Place a Aloo Vada between the pav halves. Add dry garlic chutney on top if req. Close the pav and press to seal. On a tava, add butter , roast the assembled Vada pav on the tava lightly. Your home made Vada pav is ready for serving. You can enjoy Vada Pav just like that or with chutney and sauce.

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Adjust the spices/salt as per your taste and preferences.

"Its not about being the BEST
Its about BEING BETTER than you were YESTERDAY"

Coconut chutney with onion

Coconut Onion Chutney blend of coconut with onion and spices, another version of chutney for your Dosas, Idlis or Chapati.

Ingredients :

• 

                 Coconut Onion Chutney

  2 tbsp grated coconut
• 1 big onion
• 4-5 red chilies
• 1 tbsp Puttani (roasted gram)
  
• salt to taste
• 1 tsp mustard seeds
• 1/2 tsp urad dal 
•  1/2 Chana dal
•  Curry leaves
•  Tamarind

Method : 

Roast red chilies and onions in a kadai.

Grind coconut, red chilies, tamarind, puttani , chopped onions and grind it again to smooth paste adding little water.

Heat oil in a kadai , add mustard,  add urad dal, chana dal, curry leaves and fry for a while.

Add to chutney. Enjoy the chutney with Dosa.


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“It's not the load that breaks you down, it's the way you carry it.” ― Lou Holtz

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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Stay Positive !!!

Weekly Planner

Cooking food needs lots of planning - As much as cooking at home is fun, it also needs meticulous planning. Having said that, we need to plan ahead and have stuff in the fridge which will assist in cooking.

Lets look at how can we make life easy with these tips.



Roti Dough

Chapati is a daily requirement in almost all homes, hence have the roti dough well in advance and refrigerate it. The dough remains fresh if kept in fridge for 2-3 days. You can take the required quantity and store the rest. This dough can be used for making parathas, puris, chapatis. Always cover and store the leftover dough in the fridge properly.

Ready Chutney's

Most of our breakfast require a side dish to complete the recipe like  idli, dosa paratha etc. When time is a constraint a ready made chutney is a boon. We can prepare thokku, chutney ,pickles and chutney powder, and use it. These chutney's can also be used to make sandwiches and parathas. These chutneys can be stored for 3-5 days in the fridge. The chutney powder can be stored in air tight container for almost a month. Ketchups and sauces can be made and stored accordingly.

Easy breakfast ideas

Rava can be roasted with seasoning and stored for 15 days, you need to add only hot water and enjoy the Upma. Similarly Sevai can also be done. The ready mix like MTR that is available in the stores is a easy fix too. Always have packet of bread handy for making sandwich or simple toast.

Menu Planner

Always make a weekly menu timetable depending on your family's tastes and preferences. Once decided get the required vegetables from the market and stock up the fridge. You can order groceries once a month from the grocery list and store accordingly. You can choose various recipe ideas from Recipe Index

Vegetables

Once you bring the vegetables for your weekly requirement, sort and clean it. Certain vegetables can be diced or chopped and used. The chillies can be stored without the stem. The coriander, pudina and curry leaves can be neatly plucked and stored in Ziploc bags or fridge boxes. Beans can also be removed from its stem and kept ready for chopping. Peas, corn etc are available as frozen which can be brought and stored in fridge, its a great help. If you get fresh peas, lima beans, deseed them and store these in fridge. Coconut can also be grated and kept frozen.

Fruits

Don't forget to stack up fruits which comes as great help as a healthy tiffen box ideas.






Season everything with Love....

Kadlekayi /Peanut Chutney

Kadlekayi chutney(peanut chutney) is a delicious and versatile condiment made from roasted peanuts with spices and tamarind

It is a superb combination with IDLI, Dosa or Chapati. Enjoy this gluten free vegan groundnut chutney, the recipe is simple and easy.

Kadlekayi Chutney

Ingredients:
Peanuts - 3/4 cup
Red chillies - 6-8
Tamarind - little
Salt as required.

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

Method:
Roast the peanuts , red chillies in little oil. Remove the skin of the peanut. Grind peanuts, red chillies, tamarind and salt with little water first. Then add more water and grind it to a slightly smooth paste.

Season with mustard seeds, chana dal ,urad dal, hing, curry leaves. Enjoy this Peanut chutney with Dosa, Chapati or Rasam Rice.

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'What lies behind us and what lies before us are tiny matters compared to what lies within us'.Ralph Waldo Emerson

Kadalebele Chutney

Kadlebele chutney (ಕಡಲ ಬೆಲೆ ಚಟ್ನಿ) made from Chana dal and spices-a South Indian chutney variety. Another great combination for DOSA/Idli or Chapati. It is spicy and tasty.

Ingredients :
Chana dal - 3/4 cup

Kadlebele Chutney

Grated coconut -little
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, coconut, red chillies, tamarind and salt keep adding water to blend it well.

Season with mustard seeds,hing,curry leaves.

Enjoy Kadalebele Chutney with Dosa, Idli or mix with plain white rice.



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"Act or Accept".

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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Ragi Masala Idli

Ragi Masala Idli is interesting twist to the normal idlis. Soft with a blend of spices and seasonings gives it a great taste. Enjoy hot with chutney.

This recipe is a healthy combination of ragi flour with the normal idli batter. It is quick to make, easy to serve, just dunk a hot fluffy piece of Idli in freshly prepared chutney and you are off for a great start of your day! A small change in the typical Idli recipe but loaded with nutrients and fiber just by adding the humble Ragi. 

You must be knowing Ragi has immense health benefits! Give this recipe a try!

Recipe Details

Prep Time- 7 mins
Cook Time-10 mins
Total Time- 17 mins
Servings-16
Author- Smitha

Ragi Masala Idli

Ingredients : 

• Idli Batter 
• Ragi flour 
• Onion : 1finely chopped
• Green chillies : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp
• Chutney pwd:2 tsp (opt)

Method -  Mix the idli batter with ragi flour and keep it aside for 1/2 hour. In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chillies once done pour it in the ragi-idli batter. Next add chopped coriander leaves, onions ,salt to the batter and mix well. Add chutney pwd and mix. Set for 10 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Ragi Masala Idli hot with ghee, chutney or saagu.

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Do check other exciting breakfast recipes for your weekend.

You can also look for other interesting recipes you can make from Ragi/ Finger Millet Flour

Ragi Dosa

Ragi Sevai Upma

Ragi Paddu


We are made wise not by the recollection of our past, but by the responsibility for our future."George Bernard Shaw 

Coriander Chutney

Coconut Coriander Chutney is a blend of fresh coconut with Coriander leaves and chilies , a typical South Indian Chutney recipe which can be enjoyed with Chapati/Poori,Dosa and Idli.

Coriander Chutney

Ingredients 

• 1 cup fresh/frozen coconut
• 6-8 green chillies
• Coriander leaves-1 bunch
• Tamrind paste 1/4 tsp
• Salt

Seasoning

• Mustard-1 tsp
• Chana dal-1/2 tsp
• Urad Dal-1/2 tsp
• Hing-Pinch
• Menthya-few seeds
• Curry leaves-few

Method: Grind all with minimum amount of water needed.

Season with mustard seeds,chanadal ,urad dal,Hing,menthya (fenugreek seeds),curry leaves.

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“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.” ― Robert Frost

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."