Tag Archives: no coconut chutney

NO COCONUT- Nellikkai Milagaivatral Thuvayal/ Gooseberry Red Chilli Chutney (Gooseberry Chutney Series)

Incase you just felt overwhelmed with the coconut in the recent thuvayal/chutneys, this post is to bring some change. Or, did you think this is not only gooseberry but also a coconut chutney series, here you go – a NO COCONUT chutney. Needless to say, raw coconut any time is a healthy nut/vegetable.

Coconut serves as an important blending agent, and without that ingredient, thuvayal needs yet another texture provider. Roasted or fried lentils are substitutes here. Those who do not like coconut or want to avoid the fleshy nut, roasted lentils can be used instead.

This is yet another chutney, with minimal ingredients – two lentils, garlic, red chillies and gooseberries, that’s it. One can make with one lentil too.

There can be endless combinations to create a healthy and tasty chutney with gooseberries. So, feel free to create your own. These are a few variations, that came to my mind, nothing more. But, there are plenty more chutneys that I make with gooseberries, but haven’t clicked pictures to post.

NO COCONUT- Nellikkai Milagaivatral Thuvayal/ Gooseberry Red Chilli Chutney

Ingredients (serves 4)

  • periya nellikkai/gooseberry (bigger variety) – 5no.s chopped
  • vatral/redchillies- 6/7 as preferred
  • garlic- 10-12 cloves
  • ulundham paruppu/skinned black gram – 2 tbsp
  • kadalai paruppu/bengal gram – 2 tbsp
  • uppu/salt – to taste
  • yennai/oil – 1 tsp

Method of Preparation

  1. Chop gooseberries
  2. In a pan, take a tsp of oil and fry skinned black gram and bengal gram till golden.
  3. Add red chillies and garlic and fry till garlic turns slightly golden. Too much frying is not needed
  4. Switch off the stove. Let the fried stuff cool a bit
  5. In the blender jar, grind chopped gooseberries and the fried ingredients with just enough water
  6. For me, this thuvayal tastes best without seasoning. 
  7. It can also had with Rice, apart from the usual Idli and Dosai.

Carrot-Muttaikose Thuvayal/Carrot-Cabbage Chutney

This is a non-coconut base chutney. Healthy, vegetable base and a colourful one, suits well with idlis, dosais and sometimes to mix with plain rice too.  I have learnt most of the vegetable chutneys from my mother-in-law (athai as I call her). Thanks to her, she taught me many more healthier ways of cooking apart from more coconut based high calorie foods.

Carrot-muttaikose thuvayal/Carrot-cabbage chutney (serves 2)



  • Carrot – medium size – 1 no.
  • Cabbage – 1/4 portion of a medium one
  • onion –  medium – 1 no.
  • garlic – 4 cloves
  • red chillies – 3 no.s
  • kadalai paruppu/channa dal/bengal gram – 3 tblsp
  • tamarind – small piece
  • salt – as needed
  • water to grind
  • oil – 2 tsp for roasting

Thaalippu – Thadka

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

Method of Preparation

  1. Grate carrots or chop into small pieces
  2. Chop cabbage and onions  randomly
  3. Peal skin of garlic
  4. Wash all vegetables thoroughly
  5. Take oil in a kadai, roast channa dal till golden brown
  6. Add red chillies, garlic cloves and onion and roast till onion becomes opaque
  7.  Add chopped cabbage and carrots and mix well
  8. Let this get roasted for a while – till cabbage becomes slightly opaque
  9. Turn off the stove and let this cool
  10. In a blender, add the cooled chutney mixture with tamarind and salt and blend it to a smooth paste with just enough water
  11. For tadka, heat oil in a small pan
  12. Add mustard seeds
  13. When they splutter add urad dal
  14. When it becomes golden brown, add curry leaves
  15. Pour this into the thuvayal
  16. Serve with idlis, dosais (https://dosaikal.com/2011/09/16/idli-steamed-rice-cakes/) (https://dosaikal.com/2011/08/14/basic-dosaidosa/) or plain rice.