Corriander Chutney | Kothamalli Chutney - Vegan

 Corriander Chutney is a common recipe made in every home. Even though it is a very common recipe , the beauty is that each house will have a different way of preparation.  In that also,each lady of the house will have a slight modification made to the recipe which she may have learnt from someone. 

In the bargain we all end up having delicious corriander Chutney variations for daily breakfast with our favorite idlis ,dosas, Upma,  paniyarams etc etc .

Unlike the regular corriander Chutney where corriander and coconut are blended with chillies and salt ,here some ingredients are roasted along with chillies and the corriander is also roasted until it gives a nice aroma . The taste from roasted/fried chillies gives a very nice flavor to the chutney. 

As the ingredients are roasted and ground,we can store the chutney for 2 or 3 days under refrigeration in case you have any balance left 😀. 

Preparation Time - 10 mins
Cooking Time - 5 mins
Complexity - easy 
Serves - 2 to 3

Ingredients 

1/4 cup chopped fresh corriander/kothmir/kothamali
1/2 cup fresh grated coconut 
3 green chillies
Small piece tamarind 
Few curry leaves 
1tsp mustard seeds
3 tsp channa dal  /split dal

2 tsp chutney dal/ pottukadalai 
2 tsp oil
1/4 tsp jaggery 
Salt as needed 

Pinch of asafoetida ( skip for gluten free )

Method

• In a frying pan,heat the oil and crackle the mustard seeds followed by green chillies and curry leaves.
• Add the channa dal and roast until it turns crisp and golden brown . Keep these roasted ingredients to cool.
• In the same pan, roast the coŕriander until you get a nice aroma . Lightly roast the tamarind also in the same pan .
• Once the ingredients have cooled down,transfer it to a blender along with the chutney dal, coconut, salt,asafoetida, jaggery and give a quick pulse to blend the ingredients. 
• Slowly add water and grind it until you reach a chutney consistency.  This corriander Chutney tastes good when it's a little coarsely ground .
• You may adjust salt while grinding. 

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Peerthangai (peerkangai) thogayal | Ridgegourd (Thurai) Chutney

 Peerthangai thogayal /thuvayal is a very popular side dish in Tamil Nadu . Though there are various ways to use Peerthangai/Thurai ,in Tamil Nadu making it as thogayal is the most preferred form . Thogayal pairs well with sambar ,kootu or rasam rice .

 I personally love to have peerthangai thuvayal with thurai moong ki dal. Though both have the same vegetable in  common their tastes are completely opposite and it compliments one another really well.

Peerkangai thogayal tastes good with chapati and dosa too but with idli I prefer the coconut chutney and have never tried with this thuvayal . If you happen to try please let me know how did u like it with idlis in my comment section below. 

Peerthangai thogayal has a spicy as well as tangy taste and the flavors are well balanced by adding a pinch of jaggery while grinding.  

Since we use roasted dhalls for grinding thuvayal, the same can be stored under refrigeration for 2 or 3 days . Donot keep for long as the taste tends to change and also using refrigerated food for long isn't good for health .

Priya's Zucchini Thogayal has caught my attention and is soon going to be on my menu.

Some more interesting vegetable based thogayal for you to try from my blog

Maanga (raw mango) Thogayal 

Senai (yam) thogayal 

Vazhakkai thol (Raw Banana peel)  Thogayal 

 .

Preparation Time - 10 mins

Roasting Time - 3 to 4 mins

Complexity - simple 

Serves - 2 to 3 

Ingredients 

1 medium size ridge gourd 
3 tbsp udad dhall 
3 tbsp fresh grated coconut 
3 to 4 dried red chillies 
1 tsp pepper corns 
Few curry leaves 
Small piece of tamarind 
Salt to taste
1 tsp jaggery powder 
Pinch of asafoetida 

Method

• Peel the ridge gourd and cut into medium pieces and cook it using 1/4 cup until soft and tender . In the same water add the tamarind to soften .
• In a pan heat 1 tsp oil and fry the mustard seeds until crisp and golden brown .
• Next add the pepper, curry leaves,  red chillies and roast till the chillies turn crisp.  Take care not to burn the chillies or udad dhall . If using a heavy bottom pan ,then you can turn off the stove after frying the udad dal and roast the chillies as the pan will retain heat for long time . 
• Add the grated coconut to this pan and give it a quick stir . Let the ingredients cool.
• In a blender jar ,add the roasted ingredients, asafoetida and salt and give a quick pulse .
• Add the boiled ridge gourd /Peerthangai, jaggery ,tamarind and little water to grind to a chutney consistency. Adjust salt if needed .
• Remove into a dry container using a dry spoon and store it properly. 

Kadalai Paruppu Thuvayal / Split Chickpeas Dip - Vegan & GF

Thuvayal or Thogayal is a classic side dish from Tamil cuisine . Thuvayals are made with various lentils , vegetables,vegetable peels and also fresh coconut.  Most of the times thuvayals are served as an accompaniment to the main course but they can also be had with idlis , dosas or even chapathis. 

Kadalai Paruppu thogayal is an exotic recipe made from split chick peas/ bengal gram dhall.  A side dish made by roasting and grinding the lentils ,spices to serve as an accompaniment to the main course. 

Udad dhall (black gram) , channa dhall (split chick peas) , dry red chillies,  curry leaves and tamarind are some of the quintessential ingredients that go into the making of a thuvayal. Thuvayals are relatively easy to make and come in very handy when we are running short of time or don't have vegetables handy in stock.

My family  loves to indulge in a well made thuvayal mixed with hot rice . Last few days it has been raining off and on and there is a sudden dip in mercury making it the perfect time to have some peppy and spicy food to lift up the mood and spirits !! 

Making the best use of the weather,we had Kadalai Paruppu Thogayal along with Chou chou kootu and some papads . . 

As I said we can have Thogayal as a side dish to idlis or dosas,I plan to make some delicious Chutney Idlis following Sujata ji's recipe and relish with this Kadalai Paruppu thogayal .

Preparation Time - 5 mins 
Roasting Time - 3 mins
Complexity - Simple 
Serves - 2 to 3 

Ingredients 

1/4 cup kadalai paruppu/ channa dhal/split chick peas
2 tbsp fresh grated coconut 
3 to 4 dry red chillies 
Small piece tamarind 
1/4 tsp jaggery 
Few fresh curry leaves/karvepillai 

1 tsp oil
Salt as needed 

Method 

• In a pan heat the oil and roast the channa dhal until crisp and golden brown . As the dhall begins to turn light brown, throw in the curry leaves and red chillies . Roast all of them well taking care not to burn any of the ingredients. 
• Turn off the stove and add the tamarind in the end.  Let the ingredients cool down. 
• In a blender add the roasted ingredients, coconut, jaggery and salt along with a little water and grind to a thick finely ground paste. 
• If you like to feel the crunchy bits of roasted dhal,you can grind it a little coarsely.  

Serving suggestions 

Pour some ghee or gingelly oil (nallennai /til oil ) on piping hot rice and mix it well with this Thogayal and enjoy it with some papads and a nice coconut based curry or kootu .

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Coconut Red Chilli Chutney

 Coconut red chilli chutney pairs well with any South Indian breakfast like Idlis , Dosas , Set Dosa , Paniyaram and others.   The fresh tempering of mustard seeds adds a flavorful kick to the chutney and this chutney tastes best when had fresh.

 It is always advisable to not store fresh coconut based chutneys in the fridge and consume as coconut has a tendency to go rancid .

The addition of red chillies gives it a very different and palatable taste and a change from the regular green chilli chutney.  I use a little tamarind while grinding this chutney as it tones down the spice level and also gives it a slightly tangy punch which adds up to the taste and flavor .

At home , we love to have this coconut red chilli chutney with set dosas as the spice level compliments very well with the mild sweetish taste of spongy set dosas .

After a short break,I am back with a post for the #293rd week of FMBH .Priya Iyer is hosting this week and her theme is #TiffinSideDish - where Priya wanted us to share best accompaniments for daily South Indian breakfast.  Priya has a lipsmacking side dish using tomatoes from known as Aati Kachina Thakali Kuzhambu . The name is intriguing isn't it? So is the recipe..donot forget to try this recipe and enjoy .

Preparation time - 10 mins
Cooking Time - Nil 
Serves - 3 to 4
Complexity - Simple

Ingredients 

1/2 cup fresh grated coconut / frozen coconut 
1/3 cup channa dhall/roasted gram 
3 - 4 dry red chillies 
Small piece ginger 
Small piece tamarind
Few curry leaves 
Salt as needed 
1/4 tsp oil 
1/4 tsp mustard seeds 
Pinch of asafoetida (skip for Gluten free) 

**if using frozen coconut, thaw and bring it to room temperature before using. 

Method 

• Add all the ingredients except oil,asafoetida and mustard seeds to a blender jar .
• Give it a quick pulse so that the ingredients mix well and then add enough water to grind to a semi fine chutney .
• Transfer to a dry container and prepare the tempering using mustard seeds in hot oil and pour it over the chutney. 
• If you want a brighter color,you may add 1 or 2 dry kashmiri or byadgi chillies while grinding .
• You may adjust the spice level by adjusting the no of chillies used .

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Maanga Thogayal | Maangai Thuvayal | Raw Mango Chutney- Vegan South Indian delicacy

 Come summer , the markets are flooded with raw mangoes of different varities followed by ripe mangoes .

As much as we eagerly wait for luscious and sweet ripe mangoes , raw mangoes have their own charm and can be widely used in a lot of recipes. 

I do use raw mango in my cooking during the season .  A sweet and tangy dip Maangai Pachadi - an essential recipe for Tamil New year's eve in April is a sought after recipe with raw mango in my home  .

 We are a family who don't like to gorge on mango pickles ,so I make a close cousin of pickle called as Thokku in Tamil.  Maangai Thokku tastes delectable and can be used as a side dish for parathas , dosas ,theplas and chilled curd rice.

 I prepare a delicious Mavinkaai Chithranna/ Maangai Saadham (Raw mango flavored rice) using the Mango Thokku .

Of course Aam panna is another delicacy which is prepared and bottled up to enjoy during the season . 

If you have reminisced your childhood watching the advertisement " Mango frooti...fresh and juicy " and love to sip on this delicious drink , then you must try this Home made Frooti recipe on my blog .

 In our group Shhh cooking secretly challenge,for February it was my turn to suggest the theme and I chose  " CHUTNEYS " . There is no dearth of chutney varities in our Indian cuisine.  My idea was to bring out some unique ,traditional and family specific chutney recipes and as always my fellow bloggers have dished out some amazing and lipsmacking chutneys with exotic ingredients .

I was paired with the talented cook and classic  writer Jayashree Rao ji who blogs on Evergreen Dishes and has a few cook books to her credits. Do check her blog and order your copy of her cookbook right away!!  

I was given turmeric and urad dhall (black de husked lentil) by Jayshree ji as secret ingredients while I gave her curry leaves and tamarind with which a delicious and lipsmacking curry leaves chutney has been dished out and the recipe can be found here .

I prepared a tangy and spicy thuvayal or thogayal using raw mango . If you have been following my blog you will know that I have a variety of chutneys and thogayals listed on my blog..thuvayal is a slightly thicker version of chutney and has roasted ingredients going into it.  

Preparation Time - 15 mins
Cooking Time - 5 to 10 mins
Complexity - easy 
Serves - 3 to 4

Ingredients 

1 medium sized raw mango grated 

1/4 cup channa dhall / split bengal gram 

2 tablespoon udad dhall /dehusked black lentil

1 tbsp grated fresh coconut 

1 tsp jaggery 

3 to 4 dry red chillies 

1 green chilli 

Few curry leaves 

1/4 tsp turmeric 

Salt as needed 

Pinch of asafoetida (skip for GF version)

2tsp cooking oil

Method 

• Heat oil in a pan or small wok and fry the chopped green chilli followed by the channa dhall and udad dhall .Roast the lentils until they turn crisp and golden brown .
• Roast the red chillies and curry leaves in the same pan  until crisp .
• Turn off the stove and lightly saute  the grated mango for 1 to 2 mins in the heat of the pan. 
• Let the ingredients cool down before blending. 
• In a blender or your mixie's chutney jar add all the roasted ingredients along with coconut, turmeric, asafoetida, salt and jaggery along with little water and grind to a semi fine paste .
• Adjust water while grinding if you find it difficult to grind . 

Storage and shelf life 

Transfer to a clean and dry container and use a dry spoon while serving . This chutney stays well in refrigerator for 3 to 4 days . 

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Do click on the image below for a collection of some tongue tickling chutney varities 

Dates Tamarind Chutney | Khajoor Imli Chutney

 Have you all wondered about the recipe of the tongue tickling and lipsmacking brown colored chutney that is poured over your chaats or filled in panipuris ? Do you ask for some extra khatta meetha chutney to be packed when you buy samosas or Dhoklas for your family ? 

If you thought that making this recipe is very complex ,worry not , now you can whip this chutney at the comfort of your home and even store it away for a long time in your freezer and enjoy it as and when you like .

Khajoor Imli Chutney is a very simple recipe using 3 main ingredients Dates(khajoor) , Tamarind (Imli) and jaggery (Gud). 

No Desi Chaat is complete without a generous pouring of the khajoor Imli chutney and the spicy green chutney. I generally have a batch of this khajoor imli chutney my fridge  which comes in handy to satisfy my sudden pani puri cravings . All I need to do is grind some fresh coriander chutney and dunk the pani puris in these two chutneys and stuff my mouth and relish .. 

If you are a crazy fan  of lipsmacking  chaats like me ,then you must check out these recipes on my blog.

Mumbai style Bhelpuri 

Paani puri 

Karnataka special Masal Puri 

This week is the 287th week on our foodie group FMBH and it was Aruna's turn to suggest the theme . She came up with this novel idea to post recipes using "dates" as the star ingredient and called this theme as DateWithDates.  If you are a die hard fan of Indo Chinese cuisines and love your spring rolls or wontons with a generous helping of Schezwan Chutney, then do check this fiery and flavorful recipe posted on Aruna's blog .Recipe link SCHEZWAN Chutney 

Preparation Time - 20 mins

Cooking Time - 20 mins

Complexity- simple 

Ingredients 

250 gms seedless dates 
50 gms seedless tamarind 
5-6 tbsp jaggery powder
2 tsp red chilli powder
1 tsp roasted jeera powder 
Pinch of dry ginger powder
1/2 tsp black salt/kaala namak
Pinch of salt 
2 cups water 

Method 

• Boil the dates , tanarind and jaggery powder in 2 cups of water until they become soft.  Alternatively you can pressure cook it for 1 whistle.
• Let it cool down completely, blend it in a blender to a very fine paste. Adjust water while grinding incase it feels too thick .
• Pass this paste through a sieve so that we have only the date tamarind extract and nothing else.
• To this fine extract , add the red chilli powder, roasted jeera powder, salt ,dry ginger powder and 1/2 cup water .Mix it well and bring it to a  rolling boil and add the black salt in the end after turning off. 

**this step is done to ensure that the chutney has a longer shelf life .

• Cool the chutney completely and then transfer to a clean and dry bottle and store in the fridge .
• Always remember to use a dry spoon to take out the required quantity of chutney and then store it away immediately. Don't thaw it for a long time .

Donot forget to pin this recipe and share it with your friends .

Lip smacking chutneys - Saatvik & Vegan

 Chutneys are a quint essential part of the breakfast menu . No breakfast is complete without the accompaniment of a delicious chutney.  

There are so many variants in making chutney and no two chutney will taste the same . Each recipe is unique in its own way .

Each morning we need to think of what chutney to prepare for the breakfast and it indeed gets on the nerves sometimes to rack our brains to prepare and present something which is tasty and different at the same time.

So to help you all with this issue , I am making this post with a collection of some delicious chutneys which you can prepare in rotation for 7 days a week :-) 

Do try these and give me your feedback on how your family liked these .. 

Check the recipe links given below the image

Individual recipe links 

Yam / Suran Chutney ( sennai kizhangu thogayal ) -  Video recipe

 

Phalli Chutney  / Groundnut Chutney   

Raw Banana peel chutney / Vazhakkai Thol thogayal- Video recipe 

Mint Chutney / Pudina Thogayal

Tomato chutney 

Pottukadalai Chutney / Roasted gram chutney 

Coconut Chutney 

Ginger Curry leaves chutney / Inji Karvepillai Chutney

Peanut Ginger chutney 

Pottukadalai Chutney - No coconut Fried gram chutney - Vegan

Chutney is the most essential part of breakfast be it  Idli , dosa, upma or Dhoklas & cheelas .

Every morning the first thing that comes to our mind is what chutney to make? Albeit, coconut chutney is the most loved as well as preferred chutney in most households ,sometimes we would like to have a different chutney to be paired with our breakfast. 

Pottukadalai Chutney is a delicious and spicy chutney which is made using fried gram and is a keeper when you have run out of coconut or want to prepare chutney for someone who does not eat coconut.

What is pottukadalai or fried gram ?

Roasted bengal gram or channa dhall is known as pottukadalai . There are various names such as hurigadle/putaani (kannada) , udaicha kadala / pottukadalai (tamil) , chutney dhall (hindi) . This dhall is very rich in Iron and low in calories. Also as it is rich in fiber it helps with digestion.

What are the uses of roasted gram ?

In south Indian cuisine it is used in preparation of chutney, fried snacks  and a very delicious sweet called Maa Ladoo . 

I love this chutney personally and it goes very well with most variety of dosas . Make it a little runny , you can dunk the idlis and vadas into them and savor every bite of it as the chutney gets absorbed very well into soft fluffy idlis or crunchy vadas. 

Chutney varieties on the blog 

Peanut Ginger Chutney

Ginger Curryleaves Chutney 

Phalli Chutney (Andhra Special)

Pudina Chutney 

Coconut Chutney 

Tomato Chutney

Preparation Time - 5 mins
Cooking Time - 1 min
Serves - 2 to 3
Complexity- easy

Ingredients 

1 cup fried gram / pottukadalai /chutney dhall

2 to 3 green chillies 

2 tbsp Finely chopped corriander 

1 tsp oil

1 tsp mustard seeds

Pinch of asafoetida 

Salt as needed 

Method

• In a blender jar , add the fried gram , green chillies , salt and corriander and give a quick run to make it crumbly .
• Add 1/2  cup water and grind it once more to get the desired chutney consistency. 
• Transfer to a serving bowl and pour a tempering of mustard and asafoetida prepared in hot oil .
• You can adjust the spice level based on the chilly variety you are using . If you want your chutney to be a little runny , add some water and adjust salt accordingly.  

Phalli Chutney / Groundnut chutney - Vegan

Chutneys are a quint essential accompaniment for the breakfast in every Indian Household.  The chutney or dips are made using various ingredients and each one is flavorful and unique in it's own way .
Today I have tried to make a Chutney using groundnuts also called as Phalli Pachadi in telugu.

This month in our FB group shhhhh cooking secretly challenge  we are travelling across the state of Telangana and I was given Ginger and Red Chilli powder as secret ingredients by my partner  Sasmita who blogs at First Timer Cook  .

Those of you who know me , will definitely know my love for peanuts and this chutney had to find its place in my blog soon and this was the best opportunity to prepare ,devour and blog.

I am also linking this to the MLLA #132 event being hosted by my cousin Kalyani of Sizzling Tastebuds .

Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 3 to 4
Complexity  : Simple

Ingredients
1 cup peanuts
2 -3 medium sized tomatoes
2 green chilies
Small piece of ginger
Few curry leaves
1 tsp red chilli powder
1/2 tsp haldi powder
1 tsp mustard seeds
Asafoetida/hing as needed
2 tsp  oil
Salt as required
Fresh corriander

Method
Dry roast the peanuts or m/w for 1 min and allow it cool .  Rub and deskin the roasted peanuts . Alternatively you can also roast pre deskinned groundnut too .

In a pan , heat a tsp of oil and fry the green chillies , ginger and curry leaves.

Saute the tomatoes with some salt , fresh coriander, haldi and asafoetida and cook until the tomatoes turn mushy . Allow it to cool.

In a blender , add the roasted peanuts , sauteed tomatoes, red chilli powder, some salt of needed and blend it into a fine paste like chutney .

Prepare a tempering of mustard seeds and pour it over the chutney. Enjoy with any  breakfast item like idli, dosa , oothappam , chapati etc or can also be mixed with hot rice and ghee .

Linking to MLLA #132  hosted by Sizzling Tastebuds 

Maanga Pachadi | Maavinkaai Pachidi ( Raw mango dip)- Tamil New Year Delicacy

Maanga Pachadi/Maavinkaai pachadi ( Raw Mango dip) is a traditional recipe prepared for Tamil New Year which falls in the Month of April.

Dried Neem flowers (vepam poo) is fried in ghee and added to the pachadi when making it for New year. On other occasions it can be optional.

This pachadi has a burst of flavours like sourness from the mango,sweetness from the jaggery, spice from red chillies, bitterness from the neem flowers/curry leaves and savoury from the salt which are a symbolic representation of our human life which is also a mixed bag of ups and downs.

A similar kind of concoction called UGADI Pachadi is made in Andhra and Karnataka having the same significance,

April - May is the peak season for both raw as well as ripe mangoes also this is the time when summer is also at its peak showering its wrath on us .

As always, our food culture is based on the seasonal produce to suit the weather conditions. 

Raw Mangoes are a power house of nutrients and has a lot of health benefits.  Vit A and vit E are in abundance along with vit C . Consuming mangoes in summer takes care of digestive system ,bloating,  diarrhea and maintains the metabolic activity of the body .

Raw mango when consumed with jaggery helps in preventing of heat stroke and nose bleed which is very common in summer . 

Various recipes which make use of Raw Mango 

Aam Panna ( a refreshing summer drink ) 

Maavinkaai Chitranna (Mango Rice )

Maangai Thokku ( Mango spicy preserve ) 

Maangai Thuvayal ( Mango chutney) 

Maangai Pisaral ( Instant mango pickle) 

Preparation Time: 5 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : medium

Ingredients
1 medium sized raw mango
3/4 cup grated jaggery ( 1cup is approx 200gms)
2-3 dry red chillies
1 tsp mustard seeds
1 tsp oil
pinch of haldi
pinch of asafoetida
salt as per taste

Method
Peel the mango and chop into small cubes. Dissolve the jaggery in some hot water and filter it for any impurities.
In a kadai,heat the oil,temper the mustard seeds,dry red chillies,asafoetida and add the mango pieces and saute it till oil coats over the mango.

Add a pinch of salt,haldi and about 1/2 cup water and let the mangoes cook until soft. Mash the mango pieces using the back of a ladle to get a nice gooey mass.

Now,add the jaggery water and let the mixture come to a rolling boil. Keep stirring the mixture at regular intervals .The mixture will begin to thicken slowly . The color of the pachadi depends on the color of the jaggery.  I normally use organic jaggery and it gives me a deep brown color . 

After about 5-10 mins, the mixture turns saucy. Turn off the stove at this stage and let it cool down. The neem flowers if being used can be roasted in a spoon of ghee and added at this stage.

Store in a dry container and use a dry spoon. If refrigerated you can use for 4-5 days.

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