Coconut Thuvaiyal/Thengai Thuvaiyal

A five minute recipe.

A different variant of coconut chutney.I always love make variants with side dishes.I just try to add /eliminate any ingredient and give a new taste.This recipe of coconut chutney/thuvaiyal is from my mother-in-law and it is slightly different from our traditional family recipe. This is our side dish for kozhukattai always. This can accompany your idly,dosa,variety rice.

For all side dish recipes please refer here.(Around 25+ chutneys and thuvaiyals)

Ingredients:

Coconut-1 cup (grated)

Half split urad dhal-2 tbsp

Oil-1 tsp

Red chilly-3

Salt-To taste

Tamarind-A small ball size

Thengai thuvaiyal

Procedure:

1.Soak tamarind in luke warm water.

2.Add oil in a pan and roast red chilly and urad dhal.

3.Cool them and add to the mixer jar.

thengai thuvaiyal

4.Add coconut,soaked tamarind,salt along with it and give it a run.

5.If water is required use the tamarind soaked water.

6.Grind it into a smooth paste and serve after tempering.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Thengai(Coconut) Thuvaiyal-Parcel chutney

This variety of coconut chutney is made in our family for packing during travel. This would stay perfect atleast for two days if you use clean and dry hands and spoon to serve. I prefer this as side dish for idly when i have to travel with my little one.

Ingredients:

  • Coconut-1 cup grated
  • Red Chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

parcel chutney

Procedure:

  1. Add coconut,red chillies,tamarind and salt and grind it together.
  2. When it turns a bit coarse,blend it well and add water.
  3. Grind it into a smooth paste.
  4. Heat two spoons oil in a kadai and add mustard seeds.
  5. When mustard seeds begin to crackle add urad dhal and curry leaves.
  6. Now add the ground paste and saute it well until the water content in the chutney disappears.
  7. You can see the chutney separated well and almost very dry.
  8. Cool it and pack it in a separate dry container/parcel sheet.

parcel chutney

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

TOMATO ONION CHUTNEY|THAKKALI VENGAYA CHUTNEY

Given below is my favourite type of chutney because it is very simple and quick to do and it can accompany a wide variety of foods like idly,dosa,adai,rice.

Ingredients:

  • Tomato-1/2 cup(Roughly chopped)
  • Onion-1/2 cup(Roughly chopped)
  • Red Chilly-2
  • Salt-To taste
  • Oil-To cook

tomatoonionchutney

Procedure:

1.Add all ingredients except oil in a mixer and blend it well without adding water.

2.Heat oil in a pan and saute the chutney until it becomes thick .

tomatoonionchutney3.Tempering is optional.


tomatoonionchutney


P.S:

This can be made in different ways.This is the most easy technique.

In the final stage the chutney will completely come out without sticking to the pan.

This can be used for a maximum of 2 days.

An ideal combination with Adai like suraikkai adai,varagu arisi adai and dosa like saamai kuthiraivalli dosai

Adjust the number of chillies as per your taste

The colour purely depends on the tomatoes and redchillies

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Green Chutney

I heard this recipe in some cookery show and it was pure coincidence as I had wanted to clear my stock of greens in the refrigerator.This recipe requires no cooking and it goes well with idly/dosa/rice/upma varieties.It is definitely nutritious in every single way.The name might mislead you to associate it the chutney used with chat items.I couldn’t find a better name.

Ingredients:

  • Coriander leaves-1/4 cupGREEN CHUTNEY
  • Curry leaves-1/4 cup
  • Mint leaves-1/4 cup
  • Fried bengal gram-2 tsp
  • Raw mango/Tamarind-A generous piece
  • Cumin seeds-1 tbsp
  • Green chilly-As per taste
  • Salt-To taste

Procedure:

1.Wash all leaves and add them to a blender along with the other ingredients.

Green Chutney

2.Make it into a fine paste and serve it with hot idly.

3.Tempering is optional.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page


Ridgegourd skin/Peerkkankai thol thuvaiyal

My husband suggested this recipe as we had plenty of ridgegourd skin left over. A quick to do recipe.

Ingredients:

Ridge gourd skin-1 cup

Green chilly-1

Half split urad dhal-1 tsp

Oil-To cook

Salt-To taste

To temper:

Mustard seeds-1/4 tsp

Urad dhal-1/4 tsp

Procedure:

  1. Heat oil in a kadai and saute green chilly and half split urad dhal together.
  2. Set them aside when chilly turns soft.
  3. Add 1 tbsp of oil in the same kadai and add the skin of ridge gourd.

ridgegourd skin thuvaiyal1

4. Fry them in oil in medium flame.

5. Close the kadai for two minutes and let it get soft.

6. Add all ingredients along with salt and run in mixer into a coarse paste.

7. Temper and serve it with idly/dosa/rice.

ridgegourdskin thuvaiyalPlease do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

RIDGEGOURD/PEERKKANKAI CHUTNEY

I have always made peerkkankai kolakari/khicidi for idly side dish. I tried to make a quick chutney out of ridgegourd due to lack of time.It came out so well and it turned out to be one of my favourites. The beauty of this vegetable is you can also use its skin to make thuvaiyal. I shall post that recipe in a couple of days.

Ingredients:

  • Ridge gourd – 1 cup (finely chopped)
  • Red chilly – 2
  • Tamarind – A small piece
  • Half split urad dhal – 1 tsp
  • Oil – To cook
  • Salt – To taste

Procedure:

1.Add 1/2 tsp of oil in a kadai and heat it.

2.Add the red chillies and half split urad dhal and fry them.

3. Set them aside

ridgegourd chutney making1

4. Finely saute the chopped ridgegourd in medium flame until they turn soft.

5. Cool all the ingredients and add it to a blender along with salt and tamarind

RIDGEGOURD/PEERKKANKAI CHUTNEY

6. Make it into a fine paste.

7. Tempering is optional.

RIDGEGOURD/PEERKKANKAI CHUTNEY


P.S:

Don’t discard the skin. It can be used to make thuvaiyal.

Choose tender and fresh ridgegourd.

You can also use green chillies instead of red chillies.

I also added the tamarind in step 4 itself.

peerkankkai chutneyPlease do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Groundnut/Peanut/Verkadalai Chutney

An easy-to -make and protein rich chutney which can side dish to idly or dosa. My father-in-law said me this recipe over phone on a day when I was left with no option for idly side dish.

Ingredients:

  • Groundnut-1/2 cup
  • Red Chilly-2
  • Salt-To taste
  • Tamarind-A small piece

Procedure:

1.Dry roast groundnut and peel the skin after cooling.

2.Add roasted groundnut,red chillies,salt and tamarind in mixer jar and blend them.

groundnut chutney

3.Once you it becomes coarse add few spoons of water and grind it into fine paste.

groundnut chutney

4.The chutney is ready to be served.

GROUNDNUT CHUTNEY


P.S:

Tempering is optional.

Be careful while roasting. The nuts shouldn’t get totally blackened.

You can also fry red chillies in oil separately and add them.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Karuveppaillai(Curry Leaves) Thuvaiyal

Curry leaves would be part of waste/trash of many plates.So to avoid it, you can have this recipe as a side dish to idly/dosa or even mixed with rice.

Ingredients:

  • Curry leaves-1/2 cup(cleaned and dried)
  • Coconut-2 tbsp.(Grated)
  • Urad dhal-1/4 tsp
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp.
  • Urad dhal-1/4 tsp.

Procedure:

  1. Dry roast curry leaves and coconut .
  2. Set it aside and let it cool.
  3. Add oil in a kadai and heat it.
  4. Fry red chillies and urad dhal.
  5. Add salt,roasted items and grind well in a mixer jar.
  6. Add little water and grind it into a semi coarse paste.
  7. Temper urad dhal and mustard and add to it.(Optional)

P.S:

If you wish to store it and use it for more than a day,make it a thick paste by frying it in oil.

Cool and store it in a dry container.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Porikadalai/Pottukadalai Thuvaiyal(Fried/roasted Bengal Gram Thuvaiyal)

A very yummy and simple side dish for rice. It is heavenly in taste when it combines pure ghee and hot steaming rice. In our family we have the habit mixing rice with this along with sothi/vendhaya Charu/puli kulambu. Have a try and let me know your feedback. Infants above 1 year of age can also be given this.

A no cook no oil recipe which can be made in 5 minutes 🙂

pottukadalaithuvaiyal

Ingredients:

  • Porikadalai(Roasted/fried Bengal gram)-1/2 cup
  • Garlic-3
  • Green chilly-1
  • Coconut-I tbsp(grated
  • Salt-To taste

Procedure:

In a mixer jar add roasted/fried bengal gram,garlic,grated coconut and green chilly.

porikadalaithuvaiyal

Blend it into a coarse powder without adding water.

porikadalaithuvaiyal

Sprinkle little water now,add salt and make it into a thick paste.


porikadalaithuvaiyal

P.S

You can also have this as a smooth paste.

Be careful while adding water.

This can be added to rice for your baby. Reduce the spice level and skip adding salt in that case.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Pudhina thuvaiyal(Mint Thuvaiyal)

A perfect combination with rice and oil.

Ingredients:

  • Mint leaves-1/2 cup(Cleaned)
  • Tamarind-A small piece
  • Coconut – 2 tbsp(grated)
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Dry roast coconut and cool it.
  2. Heat oil in a kadai and fry red chillies.
  3. Separate them out and saute the mint leaves until it turns soft.
  4. In a mixer jar add mint leaves,urad dhal,coconut,tamarind,salt and red chillies after cooling.
  5. Add little water and grind it into a semi coarse paste.
  6. Add oil in a kadai and temper with mustard seeds,urad dhal and curry leaves.
  7. Add the ground paste and saute until it becomes thick.
  8. 20150301_102100[1]

 

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page