Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal

Palak Keerai Chutney

Ingredients to be cooked with very little water till soft
Chopped palak- 2 cups
Green chillies-2
Chopped onion-1tsp
Salt to taste
Turmeric powder-1/8tsp
Tempering
Mustard,Jeera,Urad dal -each 1/4tsp
Red chillies-2
Curry leaves -little
Crushed garlic-3
Hing-a pinch
Oil-2tsp
Method
Take a pan pour very little water & add all the above mentioned ingredients.
In a open pan cook the palak for 3 to 4 minutes(do not over cook & change the colour of the greens).
Switch off the stove,cool the mixture completely,blend it to a smooth paste.
Heat oil in a pan & temper it,pour this hot tempering into the ground mixture,mix it well.
Serve this yummy chutney with plain rice.

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Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney / Thoodhuvalai Keerai Thogayal / Trilobatum Leaves Chutney

Thoothuvalai Keerai Thuvaiyal

Ingredients
Urad dal - 1 tbsp
( i used whole urad dal with skin)
Red chillies - 2 to 3
Thoothuvalai Keerai - 1/2 Cup
Tamarind a small piece
Hing - 1/8 tsp
Salt to taste
Ginger chopped - 1 tsp heaped
Oil - 1 tsp
Method
Heat oil in a pan roast urad dal,red chillies,hing and ginger till light brown.
Now add the toothuvalai kerai and fry till the leaves shrink.add salt mix and switch off the stove.
Cool mixture and grind to a smooth paste.
Mix with hot rice and enjoy.

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Onion Chutney Recipe / Vengaya Chutney Recipe / Ulli Chutney Recipe

Onion Chutney

Ingredients
Red onion - 1 small
Tamarind - a small piece
Garlic chopped -1
Red chillies - 2
Urad dal - 1/2 tsp
Salt to taste
Hing - a generous pinch
Oil - 1/4tsp
Tempering
Oil - 3 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few

Onion Chutney

Method
Heat oil in a pan fry red chillies,urad dal till light brown.
Add chopped onion & garlic fry till raw smell has disappeared.
Add the salt,hing & tamarind mix and switch off the stove.
Cool everything and grind to a smooth chutney.
Heat oil and temper it with above ingredients.
Pour the hot tempering into the chutney mix.
Best served as side dish for Idli and Dosa.

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Kara Chutney Recipe / Milagai Chutney Recipe / Red Chilli Chutney Recipe- Chutney For Idly And Dosa

Kara Chutney

Ingredients ground to a smooth paste
Cocktail tomatoes -4
or Roma tomatoes -2
Salt to taste
Garlic - 6
Red chillies - 12
Byadagi chilly - 8
( this chilly gives nice colour to your dish)
Tamarind - a very small piece
Tempering
Sesame oil - 3 tbsp
Mustard - 1 tsp
Urad & channa dal - each 1/2 tsp
Curry leaves few
Methi/Fenugreek powder - a generous pinch
Method
Take a mixi jar/blender jar add chillies,tomato,garlic and salt.
Do not add any water and grind it to a very smooth paste.
Heat oil in a pan and temper it with above mentioned ingredients.
Pour the ground paste and saute for 2 to 3 minutes or till the raw smell disappears,switch off the stove.
Best served with Idly or Dosa.

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Radish Mint Chutney / Mooli Mint Chutney / Mullangi Pudhina Thogayal

Radish Mint Chutney

Ingredients to be fried till raw smell disappears
Chopped radish/mooli/mullangi -1 cup
Mint / pudhina leaves-1/2 cup
Green chillies-3
Salt to taste
Turmeric powder-1/4tsp
Jeera-1/2tsp
Garlic-1
Coconut -1tbsp
Tamarind-1tsp
Oil-1tsp
(Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste)
Tempering
Oil-1tsp
Mustard,Jeera/cumin,Urad dal-each-1/4tsp
Curry leaves-5
Method
Fry these above ingredients till raw smell disappears,cool & grind it to a smooth paste.
Heat oil in a pan temper it,pour it on the ground chutney,mix.
Best served with plain rice.

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Pol Sambol Recipe / Coconut Sambol Recipe / Pol Sambola Recipe / Sri Lankan Pol Sambol Recipe

Pol Sambol

Ingredients
Fresh grated coconut - 1/2 cup
Salt to taste
Crushed curry leaves - few
Chopped small onions -4
Grated garlic - 1
Red chilly powder - 1/2 tsp
Lemon juice - 1 & 1/2 tsp

Pol Sambol

Method
Take all above mentioned ingredients in a bowl.
Gently mix it using your hand.
Best served with Pol Roti

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Cranberry Sweet Thokku / Cranberry Jam / Cranberry Relish

Cranberry Sweet Thokku

Ingredients
Fresh Cranberry - 3 cups
Grated jaggery - 1/2 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Salt to taste
Tempering
Sesame oil - 1/4 cup
Mustard - 1 tsp
Methi / Fenugreek powder - 1/4 tsp
Curry leaves few
Red chillies 2
Hing - 1/4 tsp
Method
Take a pan add the cranberry and cook till its mashed in medium low heat.Do not add any water..
Now add the jaggery and cook till its well combined.Switch off the stove.
Heat oil in a pan and temper it with above ingredients.
While still warm add it to the cooked thokku.
Mix well and store it in fridge.
Best served with rice or roti.

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Pavarkai Seeds Thogayal / Bitter Gourd Seeds Chutney / Karela Seeds Chutney

Pavarkai Seeds Thogayal

Ingredients fried in 2tsp of oil till light brown
Bitter gourd/Pavarkai seeds- 1 & 1/2 cups
Grated ginger-2tsp
Channa Dal-2tsp
Urad dal -2tsp
Jeera/Cumin seeds-1tsp
Red chillies-6
Coriander seeds-1tsp
Tamarind -a small lime size ball
Hing-1tsp
Curry leaves-1tsp
Coconut-1tbsp
Salt to taste
Brown sugar-1tsp
(do not fry salt & brown sugar,just add it while grinding)
Method
Heat oil in a pan fry all above ingredients till light brown & raw smell disappears.
Cool completely & grind it with salt & brown sugar to a smooth chutney.
Tempering for this chutney is optional.
Serve it with plain rice,Idli or Dosa

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Brinjal Chutney / Vankaya Pachadi / Kathirikai Chutney / Eggplant Chutney

Brinjal Chutney

Ingredients

Brinjal - 2 medium size

Chopped onion-1/2

Chopped tomato-1/2

Chopped garlic-4

Green chillies- 2
Kashmiri red chilly -1

Salt to taste

Turmeric powder-1/2tsp

Tamarind - a small piece

Tempering

Oil-3 tsp

Mustard-1tsp
Urad dal-1/2tsp
Channa dal-1/4tsp
Red chillies-1
Crushed garlic - 2

Curry leaves little

Method

Heat oil in a pan fry brinjal,onion,garlic,tomato,green chillies,red chilly,salt & turmeric powder till soft.Add the tamarind and mix it.
Cool the mixture & grind to a smooth paste using a blender.
Heat oil in a pan and temper it.Pour the hot tempering into the chutney and mix it well.
Best serve with plain rice.

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Broccoli Thogayal Recipe / Broccoli Chutney Recipe

Broccoli Thogayal

Ingredients
Chopped broccoli - 1 cup
Salt to taste
Turmeric powder - a pinch
Hing - 1/8 tsp
Oil - 2 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Jeera/cumin - 1/2 tsp
Red chillies - 3
Ginger a small piece
Tamarind - a very small piece
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 1
Curry leaves - few
Method
Heat oil in a pan add channa,urad dal,jeera,red chillies fry till its light brown.
Now add the broccoli,hing,turmeric powder,ginger,fry till raw smell has disappeared.
Cool this mixture add salt & tamarind.Grind this to a coarse paste.
Add water little by little if needed,transfer to a bowl.
Heat oil in a pan and temper it with above ingredients.
Pour this hot tempering on top of the ground paste,mix & best served with rice.

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Mango Peanut Chutney / Peanut Mango Chutney / Palli Mamidikaya Chutney Recipe

An easy & quick chutney for rice or dosa

Mango Peanut Chutney

Ingredients
Chopped raw mango -1 cup
Slightly roasted peanuts-1/4 cup
Salt to taste
Tempering
Oil-1tsp
Methi seeds-5
Jeera/Cumin-1/4tsp
Urad dal,Channa dal & Mustard-each 1/8tsp
Curry leaves few
Red chillies-1
Method
Blend mango,peanut & salt to a smooth paste.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the ground chutney,mix & serve with Rice /Idly or Dosa.

Note:
Green chillies can be added while grinding ( optional )

Courtesy: Mrs.Vah Chef

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Broccoli Roti Pachadi Recipe / Broccoli Chutney Recipe / Andhra Style Pachadi Recipe

Broccoli Roti Pachadi

Ingredients
Chopped broccoli-1 & 1/2 cups
Salt to taste
Tamarind a small piece
Green chillies-4
Turmeric powder-1/2 tsp
Oil-2 tsp
Jeera / Cumin-1 tsp
Garlic-3
Chopped tomato-1/2
Coriander leaves a handful
Method
Heat oil in a pan fry tomato,coriander leaf,green chillies,broccoli,salt & turmeric powder till tomatoes are slightly mashed & raw smell of the vegetable has disappeared.
Cool the mixture & grind it to a smooth thick paste along with garlic,jeera & tamarind.
Best served with plain rice.
Note:
Tempering for this pachadi is optional.

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Cranberry Thokku Recipe / Cranberry Relish Recipe / Spicy Cranberry Relish

Cranberry Thokku

Ingredients
Fresh cranberry - 12 oz ( 340 gms) pack
Salt - to taste
Red chilly powder-1 & 1/2 tsp
Turmeric powder - 1/2tsp
Fenugreek seeds/Methi - 1/2 tsp
(Dry roasted till light brown & powdered finely)
Jaggery -1 tsp
Oil - 1/4 cup
Mustard-1 tsp
Urad dal -1/2 tsp
Curry leaves - few
Hing - 1/4tsp
Red chillies -6
Crushed garlic - 8
Method
Wash & pat dry the cranberries.
Heat oil in a pan & temper it with mustard,urad dal,red chillies,curry leaves,hing & crushed garlic.
Fry till garlic is light brown,Now add the salt,turmeric powder,red chilly powder & the cranberry,saute for a minute.
Cover with a lid & in medium low flame cook till its completely mashed & oil has started to separate from the thokku.
Add the jaggery, powdered methi powder and mix it well.Switch off the stove.
Cooled the thokku & store it in a clean bottle in fridge.
Best served with Dosa,Idli or Rice.

Note:
a) Add chilly powder according to your taste.
b) Adding garlic is optional.

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Ellu Thogayal Recipe / Ellu Thuvaiya Recipe / Sesame Seeds Chutney Recipe / Til Chutney Recipe

Ellu Thogayal

Ingredients
Sesame seeds / Ellu - 2 tbsp
( Usually black sesame seeds are used in this recipe )
Red chillies - 3
Salt to taste
Oil - 1 drop
Tamarind - a very small piece
Method
Add oil in a pan add all the above ingredients.
In low flame fry till sesame seeds starts to splutter.
Switch off the flame cool & grind to a very thick paste.Add very little water if needed.
Best served with Ulunthu Sadam.

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Urad Dal Chutney Recipe / Ulunthu Chutney Recipe / Ulutham Paruppu Chutney Recipe / Minapa Pappu Pachadi

Urad Dal Chutney

Ingredients
Grated coconut-1/4 cup
Urad dal / black gram split dehusked -2 tbsp
Tamarind -a very small piece
Salt to taste
Red chillies-2
Hing-1/4tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Channa dal - 1/2tsp together
Curry leaves- few leaves
Red chillies-1
Method
Heat 1tsp of oil add red chillies,tamarind,urad dal & hind.Fry till its light brown in colour.Keep it aside.
In the same pan fry coconut for 1 or 2 minutes.Switch off the flame.
Add needed water & grind all the fried ingredients along with salt to a very smooth chutney.
Heat oil in a pan & temper it with above ingredients.
Pour this into the chutney,mix & best served with Dosa/Idly/Ven pongal.

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Kollu Chutney / Horse Gram Chutney / Kollu Paruppu Chutney / Ulavalu Chutney

Kollu Chutney

Ingredients
Kollu / Horse gram -1/4 cup
Coconut-2 tbsp
Channa dal-1tbsp
Jeera/cumin-1tsp
Coriander seeds/dhaniya-1/4tsp
Salt to taste
Tamarind paste-1tsp or a very small piece
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal- 1/4tsp
Curry leaves - few
Hing-a pinch
Method
Dry roast kollu till light brown,keep it aside
In the same pan dry roast channa dal,jeera,coriander seeds,coconut till light brown.
Cool all the ingredients & grind with salt,tamarind & little water to a smooth paste.
Heat oil & temper it with above ingredients.
Pour it into the chutney mix & serve with any tiffin .

Check out for another version HERE

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Dondakaya Pachadi Recipe / Kovakkai Chutney Recipe / Dondakaya Chutney / Kunduru Ki Chutney Recipe / Tindora Chutney Recipe

Dondakaya Pachadi

Ingredients
Chopped dondakaya / Kovakkai / Ivy Gourd -20
Salt to taste
Tamarind - a small piece
Green chillies-2
Sesame seeds-1/2tbsp
Peanuts-1tbsp
Garlic-1
Tempering
Oil-2tsp
Mustard,Jeera - together 1/2 tsp
Red chillies-1
Crushed garlic-1
Curry leaves few
Method
Heat 1tsp of oil in a pan in medium low flame fry all the above ingredients till light brown.
Cool the mixture & grind it to a semi smooth thick paste.Add very little water for grinding.Transfer this to a bowl.
Heat remaining oil in a pan & temper it with above ingredients.
Pour it on top of the ground mixture.
Mix well & best served with plain rice.

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Brinjal Thokku Recipe / Kathirikai Thokku Recipe

Brinjal Thokku

Ingredients
Long purple brinjal  chopped -1
(You can use small brinjals too for this recipe)
Thick tamarind paste-1/2tsp
Salt to taste
Turmeric powder-a pinch
Toor dal-2tsp
Urad dal-2tsp
Whole pepper-8
Red chillies-1
Oil-2tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Hing-1/8tsp
Curry leaves-few
Method
Heat 1tsp of oil in a pan add the chopped brinjal,salt & turmeric powder.Fry this till its cooked,keep it aside.
In the same pan add 1tsp of oil fry toor dal,urad dal,pepper & red chillies till its light brown in colour.
Cool the fried mixture,take a mixi jar add the fried dal ,tamarind & fried brinjal.Grind this to a smooth paste,do not add any water.
Heat 3tsp of oil & temper it with above ingredients,now add the ground paste & in low flame fry till oil separates the pan.
This is best served with plain rice.

Courtesy: Shanti

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Coconut Thogayal Recipe / Thengai Thogayal Recipe / Coconut Thokayal Recipe / Thengai Thuvaiyal / Kobbari Pachadi Recipe

Coconut Thogayal

Ingredients
Grated coconut-1/2 cup
Red chillies-2
Tamarind-a small piece
Urad dal -1tbsp
Small onion-2 (optional)
Salt to taste
Oil-1tsp
Hing-1/4tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Channa dal-each 1/4tsp
Red chillies-1
Method
Heat oil fry urad dal,red chillies,onion &coconut till light brown in colour.
Add the tamarind,salt & hing fry for a minute.Switch off the stove & cool the mixture.
Grind this to a semi coarse paste,add very little water while grinding if needed.
Heat oil in a pan & temper it with above ingredients.
Pour it into the thogayal,mix & serve it with hot rice.

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Tomato Peanut Pachadi Recipe / Tamata Palli Pachadi Recipe / Tomato Peanut Chutney Recipe

Tomato Peanut Chutney

Ingredients
Dry roasted peanuts-4tsp
Small Roma tomatoes-2
Salt to taste
Turmeric powder-a pinch
Tamarind-a very small piece
Green chillies-1
Garlic-1
(optional I didn't use)
Tempering
Oil-2tsp
Mustard,urad dal,jeera-each 1/8tsp
Curry leaves-little
Red chillies-1
Method
Heat 1tsp of oil & fry peanuts,tamarind,green chillies,turmeric,salt & tomatoes.Saute till tomatoes are soft & mashed well.
Cool the mixture completely & blend it to a smooth paste.
Heat oil & temper it with above ingredients.
Pour it into the chutney mix.
Best served with any tiffin.

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