Tag Archives: spicy chutney

Chinna Vengaya Thuvayal – Shallot Dip/Chutney

 

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Unlike most of those plans/promises I have not been able to keep up, this time I could make it. As written in the previous post – here is the chinna vengaya thuvayal, ideal for lentil dosais. Also good for basic Idli and Dosai, but I believe the garlic content in this vengaya thuvayal helps to tackle the gastric problems which might arise for some, due to the protein rich whole lentils in the pancakes. In a whole, this thuvayal aids in digestion.

With simple ingredients and simpler preparation, this has the ability to change the earthy pancakes into a special treat or a quick and easy breakfast or dinner food.

 

Chinna Vengaya Thuvayal – Shallot Dip/Chutney

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Ingredients (serves 4)

  • chinna vengayam/shallots- 12 no.s
  • poondu/garlic – 12 cloves
  • milagai vatral/dried red chillies – 6 no.s (less or more)
  • puli/tamarind – gooseberry size
  • uppu/salt – to taste

thaalippu/seasoning:

  • nallennai/gingelly oil – 6 tsp
  • kadugu/mustard seeds – 1 tsp
  • ulundham paruppu/dehusked black gram – 1 tsp
  • kariveppilai/curry leaves – a few

 


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Method of Preparation

  1. Clean, wash and cut onions and garlic
  2. Wash tamarind well
  3. Grind to a smooth paste with red chillies, tamarind and salt
  4. Heat 4 tsp oil, add mustard seeds and black gram; when the black gram is golden brown add curry leaves; fry for about 15 seconds in low flame and pour the blended paste
  5. Stir the blended paste well in the seasoned oil
  6. Fry/cook for about 10 minutes in slow flame
  7. The texture and taste of the end thuvayal/dip depends on the family.  If one prefers a slight raw taste of onions, frying for 5 minutes is sufficient
  8. Frying the thuvayal for 10 minutes would give it a darker shade colorwise and the raw smell of onions and garlic would be gone
  9. Do not forget to stir at frequent intervals from the bottom of the pan as the thuvayal might stick to the bottom and be burnt very quickly
  10. When the thuvayal is done, remove from the pan and transfer into a serving bowl
  11. Heat 2 tsp oil in a pan; Pour on top of thuvayal that has a glow on top due to hot gingelly oil
  12. Thuvayal is ready! While served with dosais, pour one or two teaspoons of gingelly oil for one of the best flavours you would have tasted till date!

 


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Note:

  1. The quantity of red chillies can be altered according to taste preferences.
  2. Onions and garlic also contribute to the spice of the thuvayal – so try with lesser chillies and upgrade it the next time if needed.
  3. More gingelly oil, tastier the thuvayal. The taste of gingelly oil helps in tackling the spice level and pungent smell of garlic and onion – hence do not be conscious of oil here.
  4. Instead of seasoning first, one can also start with just heating the oil and pouring the blended paste and cooking together.This doesn’t make any difference to the taste.
  5. Season the thuvayal in the end. Pouring the seasoned oil or just hot oil –  on top of the done thuvayal is very important to make the thuvayal a delight with any kind of lentil dosais.

 

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Tangy and Spicy coriander-mint chutney for starters

This is a special green chutney for starters. Generally the coriander or mint chutney we make at home for idlis or dosais is of a different kind. It is a mixture of dal, tomatoes and other spices with coriander or mint stirred in the kadai for a short while.

This green chutney is a culmination of south and north Indian chutney styles if I could say so. This especially suits fried, grilled, baked or steamed starters because of the tangy blend of spices. Chillies can be altered according to the spice preference of the family.  Dry mango powder or lime juice can be substituted instead of tamarind.

Pachai Thuvayal/Green Chutney for Starters

 

 

Ingredients (serves 4)

  • fresh coriander leaves – 1 cup
  • fresh mint leaves – 1 cup
  • onions – 1 small
  • garlic – 2 cloves
  • green chillies – 2 no.s
  • freshly grated/desiccated coconut – ¼ cup
  • tamarind – a small piece
  • salt – as needed

Method of Preparation

  1. Wash and coarsely chop both coriander and mint leaves
  2. Randomly cut the onion
  3. In a blender, take all the ingredients – grated coconut, tamarind, garlic, onions, green chillies, coriander and mint leaves and salt as needed
  4. Grind with very little water into a thick paste and chutney is ready
  5. Serve with any kind of starter.

Tip

  1. To make this chutney tangier, aamchur or dry mango powder can be added while grinding
  2. One or two teaspoons of lemon juice would also help in extra tangy flavour of the chutney
  3. I have seen some north Indian friends add some raisins, pomegrenate seeds or dates while grinding
  4. Raisins, dates or pomegrenate seeds give an extra rich colour to the chutney and also aids in enhancement of taste