Category Archives: Chutneys

Thengai Chutney – Coconut Chutney

Chutneys are the best accompaniments for most of the south indian food items. Idlis, Dosais, Uppumas, Paniyarams, Vadais and many more breakfast and dinner dishes are always had with various kinds of chutneys. Even rice varieties are had with special chutneys. The breakfast platter would definitely have the white coconut chutney. The general coconut chutney popular in all restaurants is prepared with grated coconut and pottukadalai/roasted channa dal/roasted split chick peas. We from the coastal districts of tamilnadu – Thoothukudi and Tirunelveli would not use this pottukadalai more in the chutneys. Might be due to the abundance of coconut, plain coconut chutney with tamarind and green chillies is the daily routine. Pottukadalai is also called porikadalai. The pottukadalai chutney used to be a rarity and so we used to call it hotel chutney – the chutney which is available in restaurants.

I learnt making this hotel chutney or the regular coconut chutney of  chennaiites from my mother-in-law. She also taught me many more healthy vegetable chutneys (to be posted in future).

pottukadalai – roasted chick peas

Coconut Chutney using Pottukadalai (roasted split chick peas) (serves 2)

Ingredients

  • freshly grated coconut – 1 cup (desiccated coconut gives a different taste)
  • pottukadalai – 1/2 cup
  • green chillies – 4 no.s
  • ginger – 1/2 inch piece
  • water
  • salt – as needed

Thaalippu – Thadka

  • oil for thadka
  • mustard seeds – 1/2 tsp
  • urad dal – 1/2 tsp
  • curry leaves

thengai chutney/coconut chutney

Method of Preparation

  1. In a blender, add freshly grated coconut, pottukadalai, green chillies, ginger, salt and adequate water
  2. Grind this well into a smooth paste
  3. Transfer into a serving bowl
  4. For tadka, heat oil in a small pan
  5. Add mustard seeds
  6. Let mustard seeds splutter, add urad dal
  7. When urad dal becomes light reddish, add curry leaves
  8. Pour this into the chutney
  9. Green chillies can be adjusted according to required spice of the family
  10. Serve with idlis, dosais or any dish of choice. (https://dosaikal.com/2011/09/16/idli-steamed-rice-cakes/) (https://dosaikal.com/2011/08/14/basic-dosaidosa/)

Note: When I prepared this chutney recently, I found the mustard seeds container empty.. so I substituted with seeragam/jeera/cumin seeds.

Thakkali Kaara Chutney/Spicy Tomato Chutney

This is a very spicy chutney. Though, the spice level can be altered by the number of red chillies used, it can be really red-hot spicy. The colour of this chutney is very appealing.  With the soft dosai/pancake on a banana leaf, there is the creamy coconut chutney, tangy coriander chutney, the spicy tomato chutney and not to leave the gingelly oil mixed gun powder chutney.

Be it the steaming hot idlis/steamed rice cakes, the soft or crispy dosais, the lentil dosais or the different kinds of uthappams (recipe shortly), this chutney is a deadly combination.

All the chutneys taste the best with gingelly oil. If gingelly oil is not available, any cooking oil can be used. I have 4 red chillies for 4 ripe tomatoes since my red chillies are very spicy. So, depending upon the spice of the red chillies one can alter the number of chillies.

the chutney…

Ingredients (serves 4)

  • ripe red tomatoes (medium) – 4 no.s
  • onions (medium) – 1 no.
  • garlic cloves – 6 no.s
  • red chillies – 4 no.s
  • freshly grated coconut – 1/2 cup
  • salt – to taste
  • oil – 6 tbsp oil – preferably gingelly oil
  • kadugu/mustard seeds – 1 tsp
  • ulundham paruppu/urad dal – 2 tsp
  • curry leaves – a few

Method of Preparation

Step – I

  1. Take 1 tbsp oil in a pan
  2. Keep the burner in medium position
  3. Fry the garlic cloves till golden
  4. Add the sliced onions and fry them till they become opaque
  5. Add the red chillies and grated coconut
  6. Let the coconut roast for a while
  7. Add the randomly cut tomatoes and saute till they become soft
  8. Simmer and let this mixture mix up well for about 5 minutes
  9. Turn off the stove and let the mixture cool
  10. Take the above mixture in a blender, add salt and blend well till smooth.

Step – II

  1. Take 3 tbsp oil in a pan
  2. Add 1/2 tsp mustard seeds and let it splutter
  3. Add 1 tsp urad dal and let it turn brown
  4. Add half the curry leaves
  5. Now pour in the blended chutney into the pan
  6. Let the chutney mix well and become little thicker
  7. This might take about 5 minutes
  8. Chutney is ready.

Thaalippu/Thadka

  1. Separately heat 2 tbsp gingelly oil, add mustard seeds
  2. When they splutter add urad dal and curry leaves
  3. Pour on top of the chutney
  4. This thaalippu makes a big difference to the consistency, taste and glowy tempting looks of the chutney (see picture)
  5. The first picture is after the chutney is done. The coconut and tomatoes literally swallow the entire oil and the chutney is left with no glow
  6. The second picture shows the make-over the chutney has had!

Oh! poor me!

 

the chutney make-over

Important!!

  1. The number of red chillies to be used would depend on the spice quality of the red chillies.
  2. If one would like to omit garlic and onions, these can be avoided and two tsp of grated ginger can be used and the number of red chillies can be reduced
  3. This chutney would need more oil to compensate the spice of red chillies. If one prefers to use lesser oil, go on
  4. Still I would recommend reducing oil while the blended mixture is cooked. The last thaalippu helps in the balance of the spice
  5. This Blogger and blog would not hold responsibility for the result of the chutney or consumer consequences.

Vengaya Chutney/Onion Chutney

This is a very simple chutney to go with all kinds of lentil based dosais. By lentil based dosais, I mean those with more proportion of lentils to rice. The basic dosai has rice and dehusked black gram in the ratio 4:1 – 4 cups of parboiled rice and 1 cup of dehusked black gram. Lentil Dosais would have more quantity of lentils to rice. (eg. Whole lentil dosa and many more to come). These chutneys are also good for basic dosais, no doubt.

 

 

Ingredients

  • vengayam/onions – big -3 nos
  • thakkali/tomatoes – big – 2 nos
  • poondu/garlic – 6 cloves
  • milagai vatral/dried red chillies – 3 nos
  • salt – to taste
  • oil – 1 tsp

Thaalippu – Tadka

  • oil – 1 tsp
  • mustard seeds – 1 tsp
  • broken urad dal – 1 tsp
  • curry leaves – a few

Method of preparation

  1. Take 1 tsp oil in a chatti/deep pan
  2. When oil is hot, add garlic cloves and fry till golden
  3. Add onions and saute for 2 minutes
  4. Add tomatoes and dried red chilles and fry till tomatoes becomes soft
  5. Simmer stove accordingly. Due to less usage of oil, there are chances of onions getting burnt if stove is kept on high flame
  6. When tomatoes are soft enough to be mashed with a spoon, turn off the stove
  7. Let it cool
  8. Add salt and grind it well in mixer grinder or blender till smooth
  9. For tadka, heat oil in a small pan
  10. Add mustard seeds
  11. Let mustard seeds splutter, add urad dal
  12. When urad dal becomes light reddish, add curry leaves
  13. Pour this into the chutney
  14. Red chillies can be adjusted according to required spice of the family

Inji thuvayal – Ginger Chutney

Chutneys are an important part of tamilnadu cuisine. The staple food Idli – steamed rice cake and Dosai – Rice and lentil pancake is always had with different kinds of chutneys. These might vary in their combination of ingredients – coconut, dals and vegetables to make it more spicy, tangy or very spicy.

Inji thuvayal – Ginger Chutney

Inji Thuvayal is an accompaniment for kaaikari sodhi or the vegetable stew. This is mainly for digestional purpose since coconut milk makes the dish very heavy. Ginger aids in digestion.

 

 

Ingredients

  • Ginger – 5 tsp
  • red chillies – 3 nos
  • freshly grated coconut – 1/4 cup
  • tamarind – 1 small lemon sized
  • salt to taste
  • oil – 1 tsp for frying

Thaalippu – Tadka

  • oil – 1 tsp
  • mustard seeds – 1/2 tsp
  • broken urad dal – 1/2 tsp
  • curry leaves – a few

Method of preparation

  1. Heat 1 tsp oil in a pan
  2. Fry ginger and red chillies for a while
  3. Now add freshly grated coconut and tamarind and fry for a while
  4. Grind all the above together in a blender to a fine paste
  5. For tadka, heat oil in a small pan
  6. Add mustard seeds
  7. Let mustard seeds splutter, add urad dal
  8. When urad dal turns light reddish, add curry leaves
  9. Pour this into the chutney
  10. Serve with stew.