Tomato Peanut Chutney

Tomato Peanut Chutney is spicy and makes a good combination with Dosa, Idlis or chapatis. This Tomato Peanut Chutney is one of those everyday recipes that combines the tangy freshness of ripe tomatoes with the rich, nutty flavor of roasted peanuts, creating a delicious balance of taste and texture.  

 

Ingredients:
2-3  Tomatoes 

Tomato Peanut Chutney

 6-7 dry red chillies 

Tamarind paste -2 tsp
Peanuts- 1/2 cup
Salt as per taste

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


Method: In a kadai, dry roast the peanuts for 5 min. Keep it aside. Once cool, remove the skin. Next fry red chilies, roast the tomatoes. Grind all these with tamarind paste into chutney with very less water. Season with the items given. 

Enjoy Tomato chutney with hot dosa or idli.

This chutney is spicy, slightly tangy,  that makes every bite delicious and comes together in just a few minutes. Do give it a try!

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Don't forget to check other varieties of Chutnies you can enjoy with Dosa,Idlis or Akki Rottis.

"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Coconut Chutney ver 2

A good coconut chutney can make even a simple breakfast feel special. This version is creamy, mildly spicy, fresh and wonderfully aromatic, with the right balance of coconut, chillies and seasoning. It comes together quickly and tastes just as comforting alongside idli, dosa or chapati.

Coconut Chutney Ver 2

Ingredients

• 1 cup fresh or frozen coconut
• 6–7 green chillies, chopped
• 2 tbsp white dal (puttani/hurigadle)
• 2 tbsp roasted peanuts
• 2 tsp roasted chana dal
• A few coriander leaves
• 1/4 tsp tamarind paste
• 1 small piece of ginger
• Salt to taste

Method

Grind all the ingredients together with a minimum amount of water until you get a smooth chutney.

Prepare a tempering with mustard seeds, urad dal, hing and curry leaves. Pour it over the chutney and mix well.

Serve with hot chapatis, dosa or idlis.

You can make this chutney thick by adding less water, or add a little more water if you prefer a thinner consistency.

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Happy cooking and keep spreading the joy of homemade food!

Regards, 

SmiShri

Don't forget to check out other varieties of chutney recipes that you can enjoy with dosa, idlis or akki rottis.

"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."

Gorikayi Hesarkaalu Palya

Gorikayi Hesarkaalu Palya or Gavar Moong Sabzi  is a delicious combination for Indian breads. Enjoy this sabzi with a blend of spices and coconut. Gorikayi is known as Cluster beans in English.

Ingredients:

Gorikayi Hesarkaalu Palya

• Gorikayi/cluster beans-1 cup
• finely chopped (cleaned and washed)
• Potato-1/2 cup chopped
• Green Moong-1/2 cup (pre-soaked)
• Grated coconut - 1/4 cup
• Bhath pudi-1-2 tsp
• Salt to taste

For seasoning:

• Oil- 1-2 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Curry leaves-3-4

Method: 

Heat oil in a pan and add all the items in the seasonings, add the gorikayi/cluster beans and green moong and mix. Cover it with a lid. After 3-4 mins, add the chopped potatoes and stir. Once the vegetables are done add bhath pudi, salt, and mix well. Add grated coconut. Mix well. Serve Gorikayi Hesarkaalu Palya hot with rasam rice or chapati.

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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"

"The art of being wise is the art of knowing what to overlook."
William James

Southekayi Corn Palya

Southekayi Corn Palya is easy and quick side dish for chapati or rice, blended in South Indian style seasoning, with the flavor of coconut it tastes delicious. Adding sweet corn makes it more nutritious and healthy.

Ingredients:

Cucumber Corn Sabzi

• 1  Cucumber finely chopped
• 2-3 Tbsp shredded Coconut
• 2-3 green chilies chopped' 
• 1 cup steamed sweet corn
• Salt to taste

Seasoning 

• 1/2 tsp mustard
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 Tbsp Oil
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method: Heat oil in a pan. Add the items in seasoning, once done, add the chopped vegetables, steamed sweet corn and fry for few mins.  Add salt. Cover and cook on low flame. Once done, add grated coconut . Mix well. Serve Southekayi Corn Palya  hot with rasam rice or chapati.

Adjust the spice and salt as per your taste and preferences.

You can also try these below recipes from Cucumber

• Cucumber Paddu
• Cucumber Dosa
• Cucumber Thalipeeth

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“ I can pardon everybody’s mistakes except my own. ”— Marcus Cato

Cucumber Tomato Avalakki

Cucumber Tomato Avalakki is very simple and easy to prepare. It has the nice tangy and spicy flavor. Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Adding vegetables to Poha makes it more healthier.

 

Prep time: 10 mins
Cooking time:10 mins
Total time: 20 mins
Servings: 3
Category: Breakfast
Author- SmiShri

Ingredients

• 1 cup poha (flaked rice /avalakki) 

  

  Cucumber Tomato Avalakki

  
  
• Tomatoes-2 finely chopped
• Cucumber- 1 finely chopped
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 1-2 green chilies, finely chopped (opt)
• Few chopped coriander leaves
• Few curry leaves
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)
• 1/s tsp Lemon juice

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal, hing, turmeric and stir fry. Add green chilies and curry leaves. Add chopped tomatoes, cucumber and fry it for a while. Add soaked avalakki, salt and mix well. Add coconut, lemon juice, coriander leaves mix carefully. Serve Cucumber Tomato Avalakki hot.

🌿 Per Serving (1 bowl)

Calories: Moderate
Carbs: Moderate–High
Protein: Moderate
Fat: Low–Moderate

Light, filling breakfast option. Values are approximate.

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 Also don't forget to check out the other "Avalakki/Poha "varieties under Ingredients Search.

"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Cucumber Carrot Salad

Cucumber Carrot Salad is the perfect light and vibrant dish to brighten up any meal. Whether you’re looking for a quick side dish, a cooling snack, or a nutritious addition to your lunch, this salad is sure to become a go-to favorite!

Ingredients

• 1 Cucumber finely chopped

  

  Cucumber Carrot Salad 

• 3 carrots grated
• 2 Amla grated
• Coconut 2-3 tbs(opt)
• oil 1 tsp
• Mustard seeds 1/2 tsp
• Jeera 1/2tsp
• Hing pinch
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Curry leaves a few
• Green chillies 3-4 finely chopped
• Fresh coriander chopped
• Salt to taste

Method: In a bowl, add the chopped cucumber, carrot, amla, add coconut and mix. Meanwhile prepare the seasoning. Heat oil in kadai , add mustard, jeera, chana dal, urad dal, chilies, hing ,curry leaves. 

Once done add to the cucumber mix. 

Add salt and garnish with coriander leaves and mix and serve. 

You can enjoy Cucumber Carrot Salad  with chapati as well.


 

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"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment". Buddha 

Kohlrabi Appe / NavilKosu Paddu

NavilKosu Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe.  With its crispy exterior and soft, spongy interior, this is sure to satisfy your cravings while offering a healthy, delicious option.

A perfect bite-sized burst of flavor with goodness of  kohlrabi that's both healthy and delicious. NavilKosu or Naval kol is known as Kohlrabi in English. Kohlrabi is also a versatile vegetable that can be eaten raw, cooked, or added to salads, soups, and stir-fries. This is yet another version that can be tried!!

Lets see how to make Kohlrabi Paddu/ Appe

Course Breakfast/Snack 

Kohlrabi Appe / NavilKosu Paddu

Prep Time 15 min

Cook Time 15 min

Total Time            30 min

Servings 4

Ingredients

Dosa Batter-2.5 cup

Salt as per taste

Few Coriander leaves

Green chillies-2-4 chopped

Kohlrabi 2 grated

Carrot-1 grated

Capsicum-1 thinly chopped

Cumin seeds-1/2 tsp

Oil as required for making paddu

Method:  

Add all the above ingredients in the dosa batter and mix well. 

Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. 

Serve Kohlrabi Appe / Navilkosu Paddu hot with chutney or sambar, and enjoy the wholesome goodness of this traditional South Indian treat!

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Do check other recipes that you can make from Kohlrabi

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment" .Buddha 

Southekayi Kadlebele Palya

Southekayi Kadlebele Palya is easy and quick side dish for chapati or rice, blended in South Indian style seasoning, with the flavor of coconut it tastes delicious. Adding lentils makes it more nutritious and healthy.

Ingredients:

• 1  Cucumber finely chopped
• 2-3 Tbsp shredded Coconut
• 4-5 green chillies chopped'

  

  Southekayi Kadlebele Palya

• 1/2 cup soaked kadle bele
• Salt to taste

Seasoning 

• 1/2 tsp mustard
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 Tbsp Oil
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method: Heat oil in a pan. Add the items in seasoning, once done, add the chopped vegetables, soaked kadlebele / chana dal and fry for few mins.  Add salt. Cover and cook on low flame. Once done, add grated coconut . Mix well. Serve Southekayi Kadlebele Palya hot with rasam rice or chapati.

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“ I can pardon everybody’s mistakes except my own. ”— Marcus Cato

Cabbage Peas Chitranna

Cabbage Peas Chitranna is easy and perfect one pot meal.

Stir fried shredded cabbage with peas blended with coconut and chilies in rice is mildly spiced and tastes delicious.

Enjoy with raita /papad.

Ingredients:

• 1 cup rice
• 1 cup stir fried Green Cabbage(shredded)

  

  Cabbage Peas Chitranna

  
  
• (pata Gobi)
• 1/2 cup peas (steamed)
• 1/2 tsp. mustard
• 1/2 tsp.chana dal
• 1/2 tsp. urad dal
• Hing-Pinch
• Curry leaves-few
• Turmeric pwd-pinch
• 2 tbsp. oil
• Salt to taste
• coconut-2 tbsp
• Green Chilies-2-3
• Peanuts-few

Method: 

Cook rice and Spread it on a plate.  

Heat oil fry peanuts and keep it aside, next add mustard seeds,

 after it splutters ,add chana dal,urad dal, hing, curry leaves, 

chopped green chilies, turmeric and fry until done.

Add the cabbage and stir fry well.

Next add the steamed peas, add coconut, salt and mix well. Add rice, and mix well.

Serve Cabbage Peas Chitranna hot with raita or papad or enjoy just like that.

(Green Cabbage is one vegetable that is always available and surplus at everyone's home. Don't forget to check other recipes under "Cabbage"-Ingredients Search)


"If you think you can do a thing or think you can't do a thing, you're right."Henry Ford 

Heerekayi Palya Ver II

Heerekayi Palya (Ridge Gourd / Turai sabzi ) is simple and easy to prepare. Enjoy with Chapati or rice. This is the tasty South Indian version with coconut and no onion. Ridge gourd sabzi is light, low in calories, and rich in water, fiber, and essential nutrients that support digestion and hydration. This version is with Roasted Peanut Powder.

Ingredients

• Heerekayi/ Ridge Gourd  -1.5 cup

  

                  Heerekayi Palya

  
  
• (peeled and chopped)
• Oil-2 tbsp
• Peanut roasted pwd-2 tbsp
• Mustard    1/4 tsp
• Jeera- 1/2 tsp 
• Turmeric -pinch
• Hing pinch
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Curry leaves-few
• Salt to taste

To Grind

Peanut-1/4 cup roast

Red Chilies- few

Method:   

In a pan, dry roast peanut well. Next roast the red chilies. Grind it to powder.

In a pan, heat oil ,add mustard seeds, chana dal, urad dal, hing, curry leaves, turmeric. 

Next add the washed and chopped Ridge gourd ,and fry well till done.

Next add salt, peanut ground pwd and mix well.

Serve Heerekayi Palya hot with chapati or rasam rice.

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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"

"The more you like yourself, the less you are like anyone else, which makes you unique." Walt Disney

Pumpkin Stir fry

Sihi Kumbalkayi (Sweet Pumpkin ) palya or Pumpkin Stir fry is a delicious combination prepared in-South Indian style with coconut and masala powder. Simple and tasty. Enjoy with Chapati or rasam rice.

Slightly sweet, mildly spiced. Palya is kannada word for sabzi.

Ingredients

• 1 cup Sihi Kumbalkayi (cut in big cubes)

  

  Pumpkin Stir fry 

• 1 tsp Mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• ½ tsp Turmeric
• Few Curry leaves
• Grated coconut-2 tbsp
• Bhath Powder-2 tbsp
• 2 tbsp Oil
• Salt to taste

Method: 

Heat Oil in pan, add mustard, chana dal, urad dal, hing, turmeric, curry leaves and fry for some time.

Add washed sweet pumpkin and fry well. Cover for 5-10 mins.

Check if the veggies have turned soft , next add salt and mix well , fry for some time.

Add bhath powder and mix well. 

Garnish with coconut.

Serve this no onion no garlic South Indian pumpkin stir fry hot with rasam rice or enjoy with chapatis too.

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.”  Dr. Seuss

Cucumber Corn Kosambri

Cucumber Corn Kosambri /salad is a wonderful healthy combination. Easy to make. 

Kosambri or salad can be made with different kinds of raw and fresh vegetables and a dash of seasoning , try this version too.

Ingredients

Cucumber Corn Kosambri

• Cucumber-1 cup finely chopped
• Sweet corn-1 cup (steamed)
• Carrot - 1 cup grated.
• Gooseberry/Amla - 2 shredded
  
• Green chilies-2-3 finely chopped
• Few Coriander leaves Chopped 
• Salt as per taste

Seasoning

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

Method -

In a large bowl, mix the corn, carrot, cucumber. Add salt, chilies and shredded amla and mix and toss well. Add seasoning and mix well. Enjoy with Rasam rice, Chapati or just like that.

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'An unwatched pot boils immediately' :)) H F Ellis 

Cabbage Maddur Vade

Cabbage Maddur Vade

Cabbage Maddur Vade / ಮದ್ದೂರು ವಡೆ  is crispy, yummy fried snack of South India. Enjoy with hot cup of tea or coffee. 

It is a fave delicacy of Karnataka!

This is cabbage version sans onion. Do try it out.

Ingredients:

• Rice flour-1 cup
  
• Maida-4 tbsp
• Chiroti rava-1/2 cup
• Finely chopped coriander leaves
• Curry leaves few
• Finely chopped green chilies-5-7
• Finely shredded cabbage 1/2 cup
• Jeera -1 tsp
• Oil for frying
• Butter(melted)-2 tsp
• Salt to taste

Method:

 In a bowl, add rice flour, maida  and rava, melted butter, salt, 

shredded cabbage, chilies, coriander and jeera add water and mix to form the dough. 

Apply oil to aluminum foil and take a small amount of dough and pat it into small vadas. 

Heat oil in kadai, slowly pick it up and slide into the oil. 

Fry well till golden brown on both sides. 

Drain them on absorbent paper. 

Enjoy  Cabbage Maddur Vada 

hot with chutney or just like that with a cup of tea/Coffee. 


(you can pat into thin vadas or keep it thick, it will taste well)

You can include Shredded Cabbage in your cuisine in various forms like salads, stir-fry, soups and slaw.

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What you to do every day matters more than what you do every once in a while'.(The Power of Habit) 

Cabbage Idli

Cabbage Idli is interesting twist to the normal idlis. Soft with a blend of grated cabbage and seasonings gives it a great taste.  Enjoy hot with chutney. 

Idlis are fun. They are soft, fluffy, and easy to prepare. Idlis are nutritous, easy to digest, gluten-free, and rich in probiotics, making it a great option for breakfast or a light meal.

 A perfect recipe for all days. 

Prep Time :10 mins
Cooking Time:  20 mins

Cabbage Idli

Total Time: 30 mins
Category: Breakfast
Author: Smishri
Servings : 4


Ingredients : 

• Idli Batter -3 cups
• Cabbage : 1 cup grated
• 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 

Method-   In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chillies once done pour it in the idli batter. Next add chopped coriander leaves, grated cabbage, salt to the batter and mix well. Add chutney pwd and mix. Set for 5 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 Cabbage idli hot with ghee, chutney or saagu.

Shredded Cabbage can also be included in your cuisine in various forms like salads, stir-fry, soups and slaw.

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

Peas Sevai

Peas Sevai Upma / Peas Vermicelli Upma is a quick and easy South Indian Breakfast recipe. This is a non onion recipe perfect for fasting too. 

Ingredients

                   Peas Sevai Upma

• 2 cups vermicelli
• 1 cup peas
•  6-7 green chillies finely chopped
•  curry leaves-few
•  1 tbsp oil
•  ½ tsp mustard
•  1 tsp urad dal
•  1 tsp channa dal
•  1/2 tsp jeera
•  Salt -for taste
•  Water-as per inst
• 3 tbsp grated coconut
•  Hing-pinch
•  Turmeric-pinch

Method: Add little oil in a pan, roast the vermicelli well and keep it aside. Next add oil, add mustard seeds, followed by urad dal, channa dal ,and jeera, hing, green chillies, curry leaves, turmeric and sauté well. Add peas, salt,and reduce the flame. Add the vermicelli and add boiled water. Cook till the water evaporates. Mix well. Garnish with coconut and coriander leaves. Serve hot either with chutney or raita or enjoy just like that. 

I have served Peas Sevai with Cucumber raita 

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"Nothing happens unless first we dream."Carl Sandburg

Heerekayi Kootu

Heerekayi Kootu (Heerekai -Turai/Ridgegourd) is a traditional Madhwa South Indian gravy that can be enjoyed with hot rice or chapati. A spicy, healthy gravy.

Kootu is a lentil-vegetables based semi-gravy which is nutritious, protein rich and perfect with some hot rice and ghee and nice papads.

The whole experience is just heavenly!

Ingredients

  Heerekayi Kootu

• Heerekayi-1 cup finely chopped
• Moong dal- 1/2  cup cooked
• For grinding
• Urad dal – 1 tbsp
• Jeera – 1 tbsp
• Pepper-10
• Rice-1 tsp
• Red chilies-5-6
• Shredded coconut – 1/2 cup
• Hing- 1 pinch
• Seasoning
• Oil-1-2tsp
• Mustard-1/2 tsp
• Jeera-1/2 tsp
• Chana dal-1/2 tsp
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method-
In a pan, add little oil fry well the urad dal, pepper, jeera, curry leaves,hing, red chilies later add the  coconut fry for 1-2 mins. 
Grind this roasted mixture by adding little water. 
Meanwhile , stir fry the veggies. 
Once done, add the cooked moong dal, the ground paste and allow to simmer for 5-10 mins. Add salt. Add the seasoning. 
Heat oil in kadai, add mustard, once done add jeera, chana dal, turmeric, hing, curry leaves. Add this to the kootu. 
Serve Heerekayi Kootu hot with chapati or enjoy with rice.


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Please do check other interesting accompaniment for Indian Breads under "South Indian Side Dishes"

Other Heereekayi recipes

Turai Bhajia 

Turai Dosa

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