Chinna Vengaya Chutney - ulli chammanthi - Onion(With Pearl onions) Chutney

Pearl onion chutney(Ulli chammanthi) is a good side dish for idli Dosa and Appam.shallots are Fat free, cholesterol free, sodium free, good source of vitamin C.Pearl onion are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections.

ulli chammanthi

Ingredients

pearl onion/shallots - 20.
garlic -3.
coconut - 2  tbsp.
urad dal - 1/2 tsp.
red chillies - 4.
tamarind - gems size.

Tempering

Mustard seeds - 1/2 tsp.

 
Method

• Saute urad dal and red chillies in a kadai for few seconds, till dals turns golden brown. 

• In a same kadai, heat the oil, add pearl onions,garlic saute well, till it turns golden brown, then add coconut,mix well and switch off the flame, coconut gets cooked in heat of the kadai. Add tamarind piece to it. Then allow it to cool.

• Grind everything into a fine  paste with little water and needed salt.

• Heat the oil, add mustard seeds, when it splutters pour it over  chutney. This goes very well idli,dosa,appam and paniyaram.

For more side dish/chutney visit :side dish for idli/dosa/appam

Spicy Carrot chutney - carrot kara chutney - How to make carrot kara chutney

Carrot chutney is a distinct chutney.It is a healthy chutney prepared with onion,tomato,carrot and coriander leaves.This chutney is rich in vitamin A, also helps in good digestion.it goes well with idli,dosa,rava dosa and appam. benefits of carrot includes, you get vitamin A and a  other powerful health benefits including beautiful skin, cancer prevention, and anti-aging.Carrots are rich in beta-carotene, which is converted into vitamin A in the liver.Coriander lowers bad cholesterol and increases the levels of good cholesterol (HDL). A very good food for digestive system. Promotes liver functions and bowel movements.

Ingredients

carrot big - 1 (grated)
tomato -1.
shallots - 10.(pearl onion)
coriander leaves - 1 handful.
salt - for taste.
green chillies - 2.
red chillies -2.
cumin - 15- 20  seeds.
garlic - 1 chopped
ginger - 1/2 inch (chopped)
mustard seeds - 1/2 tsp.

Preparation

grate the carrot and keep it aside.

Method

Heat the oil, add cumin when it splutters add ginger,garlic saute till it turns golden brown colour.
Add shallots(pearl onions) saute well,till it turns pink, add tomatoes saute till mushy.
Add carrots, green chillies,red chillies, handful of coriander leaves saute well, till raw smell goes, and carrots are cooked well.switch off the stove.Allow it to cool.
Grind the sauted items, with little water along with salt, to a fine paste.
Heat the oil, add mustard when it splutters , add it to chutney. Now healthy chutney is ready.
It goes very well with idli,dosa,appam and rava dosa.
you can boil the veggies like  carrot,beans,potato and add with this chutney.Then mix with rice. it tastes so good.

Note:you can add chillies according to sweetness of carrot.

Tomato Peanut chutney - kadlekai chutney - Peanut Chutney

This peanut chutney is prepared with tomatoes. It gives some distinct taste to normal peanut chutney.This goes well with idli dosa and appam varieties.Peanuts are rich in energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.They compose sufficient levels of mono-unsaturated fatty acids especially oleic acid. It helps to lower LDL or "bad cholesterol" and increases HDL or "good cholesterol” level in the blood.These nuts are a good source of dietary protein compose fine quality amino acids that are essential for growth and development.

Tomato Peanut chutney

Ingredients

Peanuts - 1/4 cup.

pearl onion - 10.

tomaotoe -1.

red chillies - 3.

tamarind - little(gems size)

coconut - 2 tbsp.

salt - to taste

Temper

 oil - to fry.

mustard seeds - 1/2 tsp.

urad dal - 1/2 tsp.

curry leaves - 10.

Preparation

Saute the peanuts, and remove the skin, then keep it aside.

Method

Heat the oil, add pearl onion saute well, add tomato saute well till mushy, add red chillies saute till it becomes golden brown, add peanuts,tamarind, tamarind,coconut saute for 1 to 2 min till everything combines.Then grind it with little water by adding salt to it.

Heat the oil, add mustard seeds, when it splutters add urad dal and curry leaves, when urad dal turns golden brown switch off the stove.Add this tempering items to ground chutney and mix well.it goes very with idli,dosa and appam.

More chutneys visit:Side dish for idli/dosa and appam

kothimeera karam -kothamalli Thogayal - Coriander Thogayal

Kothimeera karam goes well with idli,dosa, rice and curd rice.This recipe was taught by,our family friend selvi aunty. it is a healthy and tasty thogayal.

   This herb is great for obese people as it helps in the reduction of fats and therefore, aids in weight loss.Cilantro acts as a natural internal deodorant as it contains a large amount of chlorophyll that can detox the body from the inside out. By flushing out toxins from the liver, kidney and digestive tract. Its antioxidant properties help in promoting healthy liver function. Cilantro leaves are a good source of roughage and fibre which help in relieving gastrointestinal problems.Now we learn to make kothimeera karam.

Ingredients

Coriander leaves - 2 cups(tightly packed)

Red chillies - 4.

sesame oil - 3 tsp.

tamarind - small goosebery size.
salt - as required.
oil - to fry.   

To Temper 

mustard seeds - 1/2 tsp.
urad dal - 1 tsp.

hing - 1/4 tsp.

Preparation

Seperate leaves and tender stems from coriander leaves and wash it thoroughly.


Method.

• Take a kadai, add 1 tsp of oil, saute red chillies and tamarind,  for few seconds , till red chillies turns golden brown and remove it from kadai.
• In the same kadai, add coriander leaves and saute for few minutes, till the leaves shrinks,as shown in the picture.

 

• In a mixie or blender, grind red chillies & tamarind  for few seconds,then  add sauted coriander leaves and salt , grind it with little water.
• In a kadai add  1 tbsp of sesame oil, add Mustard seeds,when it splutters add  urad dal, then add hing,when dal  turns golden brown add  the  ground Mixture, saute for few Minutes, till it leaves the sides of kadai, and it comes in the form of thokku.

 

 Notes

•  you can use tender stems of coriander leaves, to make this thogayal.
• In a similar manner you can try mint or ginger thogayal by replacing coriander leaves.
• It goes well with idli,dosa,rice and curd rice.

 

Tomato Kara chutney - Thakkali kara chutney - Tomato pachadi

This tomato kara chutney(tamatar ki chutney) is a very good accomplishment for idli,dosa rava dosa,wheat rava dosa and wheat dosa.Tomato is a good source of calcium and iron. It also contains some amounts of phosphorous, sulfur and pottasium. Tomato is rich in vitamin C and contains some vitamin B and vitamin A. Now we prepare a delicious tomato kara chutney.This chutney is nutritious, because along with tomato,we have added onions,garlic, ginger cilantro and curry leaves.

 

Tomato Chutney

Ingredients.

Tomato - 3.[banglore tomato, it won't have sour taste ]
onion - 1.
red chillies -6
cumin seeds - 1/2 tsp.
coriander leaves - handful of coriander leaves.
turmeric powder - 1/8 tsp.
curry leaves - 10.
salt - to taste.
garlic - 3
ginger - 1 inch 
oil  - to fry. 

To Temper

Mustard seeds - 1/2 tsp.
urad dal - 1 tsp.
curry leaves - 1 sprig.
hing - 1/8 tsp. 
oil - 1 tsp.


Preparation

• chop tomatoes and onions.
• peel  the garlic.chop ginger into fine pieces.

Method

Heat the oil, add cumin seeds, when it splutters add onions, ginger, garlic  saute for few minutes, till onions turns pink.
Add tomato,turmeric powder,coriander leaves,curry leaves,red chillies,salt.saute every thing till tomatoes  turns mushy.
Then grind the content with little water in a blender or mixie . Now  tomato kara chutney is ready.

Heat the oil, add mustard when it splutters, add urad dal, curry leaves, hing.When dal's turn golden brown colour pour it over the chutney.

It goes very well with idli/dosa. it is a very good combination for  rava dosa,Wheat dosa and pesarattu.

For more side dish visit:side  dish for idli/dosa

Kara Poondu chutney - Spicy Garlic Chutney - Tellapayalu Chutney

   Garlic chutney Goes very well with idli, dosa, chapathi, appam and also as a spread on bread. Garlic as a natural "wonder drug" for thousands of years. Now medical research indicates garlic may prevent and even reverse high blood pressure, heart disease, and cancer, as well as a host of other serious health problems. In fact, a recent head-to-head comparison proved garlic just as effective as the leading cholesterol-reducing drug in lowering cholesterol levels. Now We prepare a tasty chutney.         

                        

                                                  

Ingredients  
                                                                                                 

Garlic - 30 cloves.                                              

Red chillies - 5 - 6

Salt- For taste.

tamarind - small goosebery size.(amla size) 

To Temper 

oil - 1 tsp.
mustard seeds - 1/2 tsp.
curry leaves - 1 sprig. 
hing - Generous Pinch.

Preparation 

Peel the Garlic. if the garlic is big slit it into two or three and keep it aside.

Method

Heat the oil, add garlic, red chillies and tamarind. Saute till, garlic turns golden brown colour, then grind everything into a smooth paste with little water and needed salt.

Heat the oil, add mustard seeds, when it splutters add curry leaves, saute for few seconds, add hing, finally pour this tadka over the chutney. 

It goes very well with idli, dosa, roti's and as a spread to bread.

                                                                      

Chettinad chutney - Chettinad Kara chutney - Chettinad Onion Tomato Chutney

Chettinad chutney is made with Pearl onions, tomatoes and spices. The nutritional value of Pearl onions means that they're good for Losing weight and Maintaining good health.it goes very well with idli, dosa , appam and paniyaram.

Chettinad Chutney

Prep Time : 10 minutes. 

Cook Time : 12 minutes .                  
Recipe Category:Side dish

Recipe Cuisine:Indian

Serves:2

Ingredients

pearl onion - 20.
tomato -1.
chilli powder -1  tsp.
fennel seeds - 1/4 tsp.
salt - to taste.

Tempering

oil - to fry.
Mustard seeds - 1/2 tsp.

 
Method

• Grind pearl onions,tomato,fennel seeds and salt together in a blender with little water and needed salt.

• Heat the oil add mustard seeds,when  it splutters,  add the ground paste then add chilli powder , saute it well,  for few minutes till the raw smell goes and oil oozes out.
•  it goes well with all kinds of Dosa's and Idli's.

Notes

• Saute the chutney  well, till raw smell goes,this is the important step in this chutney.

Tomato chutney

The tomato is a low-calorie food packed with nutrition, especially when fully ripe.  Tomatoes are an excellent source of vitamin C, carotenes (especially lycopene), biotin, and vitamin K. They are also a very good source of vitamin B6, pantothenic acid, niacin, folic acid, and dietary fiber.Tomato is rich in vitamin C and contains some vitamin B and vitamin A. The vitamin C content increases as the vegetable ripens. The nutritional value of tomato makes it good for weight loss, obesity, eye disorders, night blindness, urinary tract infection, liver disorders, jaundice, indigestion, morning sickness, constipation, diarrhea, intestinal disorders, and diabetes. It also helps in cleansing the body of toxic compounds.

Ingredients                                                                         

Tomato - 2.                

onion - 1.

garlic - 3.

curry leaves -10.

ginger root - 1tsp (grated).

oil - to fry
red chillies - 4.

Method

• Heat the oil,add the tomatoes,onion,garlic,curry leaves,red chillies and ginger, one by one and saute it at least for 15 min.It should be well sauted till the raw smell goes.
• Then transfer the content to the blender and add  salt, then grind it well.
• It serves as a very good combination for dosa's and idli's.

Beet Root chutney - Beet Root chutney - How to make Beetroot Pachadi

      Beetroot chutney is a multipurpose chutney  goes well with idli,dosa,chapathi and rice. Beetroot  is very low in calories  and contain zero cholesterol. Beetroot Containing the powerful antioxidant betacyanin, which gives beetroot its deep red hue, this vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Now we learn to make Beetroot chutney.

Beetroot Pachadi

Ingredients

BeetRoot  - 1

onions - 1.

Red chillies - 5

Tomato - 1 (chopped)

salt - to taste.

coconut -2 tbsp
cilantro - 2 tbsp.
ginger - 1 inch.
garlic - 2

oil - to fry.
cumin seeds - 1/2 tsp.

To temper

Mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.

Preparation

• Peel the skin of beetroot and Grate BeetRoot and keep it aside.
• chop ginger ,garlic, onions, tomatoes finely.
• Dry roast the  coconut for few seconds till it lightly turns golden brown and keep it aside.

Method

• Heat oil, add cumin seeds when it sizzles add ginger, garlic Saute well till garlic turns golden brown.
•  Then throw onions saute well till it turns pink, add tomato , red chillies,coriander leaves saute well till tomatoes turns mushy.
•  Then add grated beetroot , cook for 15 minutes in a medium flame, till beetroot is well cooked. stir now and then. 
• beetroot oozes water, and finally it becomes dry after 15 minutes.
• This is the right time to switch off the flame.
• Add roasted coconut and needed salt, mix well.
•  Grind everything into a smooth paste with needed water.
• Serve it. It goes well with Dosa's, idli's chapathi's  and rice.

Vengaya Chutney - Onion chutney - Ulli pachadi

           

    This onion chutney is a best accomplishment for idli,dosa,thavala vada, ragi dosa, kanchi puram idli  and appam. Onions are highly recommended for people trying to prevent cardiovascular disease, cancer, and infections. They appear to be effective against colds, heart disease, diabetes, and other diseases. It contains  anti inflammatory, anticholesterol, and anticancer components.  Here is Easy  preparation of onion chutney.

Easy Onion Chutney

         

Ingredients         

 Onion - 4

 red chillies  - 8

 tamarind -small piece (gems size)

 salt - needed.

 

To temper.

 Mustard seeds - 1 tsp.
 urad dal  - 1 tsp.
 curry leaves - few.
  oil - To fry.

  Preparation

  chop the onions finely.

 Method 

• Heat the oil, when it is hot, add onions, tamarind, red chillies saute till onions turns golden brown colour.
• Then grind everything into a coarse paste, with salt by drizzling little water.
• Heat the oil and temper it by  items given in  Temper table and pour it over ground chutney.
• Now onion chutney is ready. 
• It serves well with idli's ,appam Dosa's and thavala vada.