Tag Archives: Vegetable Chutneys

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.

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.




  • 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.