Coconut- Raw Mango chutney

Ingredients

1/2 cup grated raw mango

1 cup grated fresh coconut

1 green chilli

Salt to taste

Bit of asafoetida

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp blackgram dal

2-3 curry leaves

Grind the coconut, mango, green chilli and salt together to a coarse consistency. Heat oil and add mustard seed and blackgram dal. When it splutters, add asafoetida and curry leaves and mix with the chutney.

A quick and slightly tangy chutney to go with any South Indian breakfast variety

Carrot Onion chutney

Ingredients

3 big carrots (skin peeled and grated)
1 medium onion (chopped)
Salt to taste
2 red chillies
2 tsp oil
Bit of asafoetida

Heat 1 tsp oil, add onions  and fry till light pink. Remove the onions and heat the remaining 1 tsp oil. Add the grated carrots and fry till the raw smell goes off. Cool and grind with red chillies, asafoetida and salt till smooth.

Tasty and healthy chutney to go with dosa/idli/upma varieties.

Parangi/red pumpkin chutney

Ingredients

2 tbsp redgram dal (tur dal)
2 red chillies
1 cup grated red pumpkin
2 tbsp grated coconut
Asaofetida
Salt to taste
Bit of tamarind

Heat a drop of oil and roast the dal and red chilli. Add pumpkin and fry for 5 minutes till raw smell goes off. Soak the piece of tamarind for 5 minutes in water.

Grind it along with coconut, salt and asafoetida to smooth paste.
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Oats chutney

Ingredients

1 cup roasted oats
1/4 cup grated coconut
Salt to taste
2 red chillies
Bit of asafoetida

To temper

1 tsp oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp blackgram dal

Few curry leaves

1 red chilli cut into pcs

Powder the roasted oats first seperately and then grind it with other ingredients adding water as required to get a smooth consistency.

Temper with mustard seeds, blackgram dal, cumin seeds, curry leaves and red chillies.

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Kadambam chutney

Recipe source: Renuka from Fusion blog.

Ingredients

1 onion
1 tomato
1/4 cup grated coconut
Salt to taste
Coriander leaves
Bit of asafoetida
1 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
Bit of tamarind paste

Fry the chopped onions and tomato in a bit of oil. Cool and grind along with coconut, salt, coriander leaves, asafoetida and tamarind paste.

Temper with mustard seeds and blackgram dal.

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Cabbage chutney

Ingredients

1 cup finely chopped cabbage
2 tbsp red gram dal
Salt to taste
1 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
Bit of ginger
Bit of coriander leaves

Fry the cabbage in a drop of oil till the raw smell goes off. Dry roast the redgram dal also seperately. Cool and grind both cabbage and dal with salt, coriander leaves and ginger.

Temper with mustard seeds and blackgram dal.

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Tomato Chutney

Ingredients

2 big tomatoes
1 onion
Salt to taste
1 tsp oil
1/2 tsp red chilli powder
Bit of asafoetida
1 tsp mustard seeds
1/2 tsp blackgram dal
1-2 Red chillies to temper

Grind the tomato and onions to a paste. Heat 1/2 tsp oil and add the paste to it..cook till raw smell goes off. Add salt, red chilli powder and asafoetida to it. Mix well.

Temper with mustard seeds, red chillies and bengalgram dal.

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Onion Thuvaiyal

Ingredients

4 onions chopped
1 tsp oil
2 tbsp redgram dal
Salt to taste
Bit of asafoetida
2 red chillies

Dry roast the redgram dal and red chillies. Heat oil and fry the onions till the colour starts changing. Grind all these together with salt and asafoetida.

Serve with rice or as a sidedish for South Indian breakfast items.
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Inji (Ginger) Thuvaiyal

Ingredients

2 tbsp Blackgram dal
3-4 Red chillies
Salt to taste
2 tbsp grated coconut
A medium sized bit of ginger
Bit of asafoetida

Dry roast the blackgram dal and red chillies. Grind it to a coarse powder and add the rest of the ingredients to it and grind well again. Add water to make a thick and a bit coarse paste.

Serve with rice.

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Roasted dal/Fried Dal chutney

Ingredients

4 tbsp fried bengalgram dal/roasted dal
2 tsp grated coconut
Salt to taste
Bit of asafoetida
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
Few curry leaves
1 green chilli

Grind the dal, coconut, salt and green chillies together. Heat oil, add mustard seeds, blackgram dal, asafoetida and curry leaves. When it splutters add it to the chutney and mix well.

Serve with idli/dosa/upma.

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Paruppu thuvaiyal

Ingredients

4 tbsp bengalgram dal
4 tbsp red gram dal
3 red chillies
Salt to taste
1/4 tsp asafoetida
A bit of tamarind (soaked in water)
2 tsp grated coconut

Dry roast the dals till golden brown and also the red chillies.

Grind it along with the rest of the ingredients to get a coarse paste. Dont add much water and let it stay thick.

Serve with hot rice or as a side dish for dosa/idli.
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Horsegram (kollu) chutney

Ingredients

1 cup horsegram (soaked overnight)
2 tbsp grated coconut
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
Few curry leaves
A bit of asafoetida
2 red chillies
A small piece of tamarind soaked in water

Grind the horsegram, coconut, salt, red chillies and tamarind to a coarse paste. Add some water to get chutney consistency.

Heat oil, add mustard, blackgram dal. When it splutters, add the asafoetida and curry leaves and pour it over the chutney.

Serve with idlis/dosa or other breakfast varieties.
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Pudina (Mint) Chutney

Ingredients

1 cup mint leaves
1/2 cup coriander leaves
Salt to taste
A bit of asafoetida
2 tbsp grated coconut

Fry the mint leaves in a drop of oil till it shrinks. Cool and grind with the rest of the ingredients. Add required quantity of water to dilute it.

Serve with idlis/dosa/upma.

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Carrot Thuvaiyal

Ingredients

2 Big carrots (peeled)
Salt to taste
2 tbsp red gram dal
1 red chilli
A bit of asafoetida
2 tsp coconut

Roast the dal and red chilli together with a drop of oil till it starts turning red.

Cut the carrots into smaller pieces and cook them without oil/water for some time till the raw smell goes off.

Grind all the ingredients together adding required water to get a coarse paste.

Serve with rice /dosa/ idlis.
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Capsicum Tomato Chutney

Ingredients

2 big tomatoes
1 big capsicum
Salt to taste
1 tsp oil
A bit of asafoetida
2 tbsp roasted dal (dalia)
1 Green chilli

Cook the chopped tomatoes and capsicum in oil till it becomes soft.



Grind it along with other ingredients till smooth.

Quite a different chutney as compared to the usual coconut and groundnut chutneys.

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Kothamalli (Coriander leaves) thuvaiyal

Ingredients (Translation)

A medium sized bunch of coriander leaves
Salt to taste
4 tbsp blackgram dal
2 red chillies
1/4 tsp asafoetida
Bit of tamarind

Dry roast the blackgram dal and red chillies. Soak the tamarind in little water.

Grind the roasted blackgram dal and red chillies first. Then add chopped coriander leaves, salt, asafoetida and tamarind and grind well to get a smooth paste.

Tastes great with plain rice and can also be used as a side dish for dosas and idlis.
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Coconut Chutney

Ingredients (Translation)
1/2 cup grated coconut
1 Green chilly
A small piece of ginger
A pinch of asafoetida
Salt to taste
2 tbsp Fried dal
1/2 tsp oil
1/2 tsp Mustard seeds
1/4 tsp blackgram dal

Grind the coconut, green chilly, ginger, fried dal, asafoetida and salt to a coarse paste.

Heat oil and add the mustard seeds and blackgram dal. When it splutters, add it to the chutney.

Serve as a side dish for dosa, idli varieties

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Parangikaai (red pumpkin) Thuvaiyal

Ingredients (Translation)

1 cup grated red pumpkin( parangikaai)
Salt to taste
2 tbsp Red gram dal
2 Red chillies (Add more as per taste)
Bit of asafoetida
A bit of tamarind
1 tsp oil

Soak tamarind in little water. Dry roast red gram dal and red chillies. Fry the grated red pumpkin in little oil to get rid of the raw smell.

Grind the roasted dal, chillies, red pumpkin, salt, asafoetida together along with the soaked tamarind.

Serve with dosas, idli and rice.

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Vazhapoo (Banana Flower) Thuvaiyal

Ingredients (Translation)

1 small banana flower
2 tbsp blackgram dal
1/2 tbsp bengalgram dal
3 Red chillies (add more if required)
1/4 tsp Asafoetida
Salt to taste

Dry roast the dals and red chillies.

Remove the thread inside each banana flower petal and cook with little water for about 10 minutes. Allow it to cool.

Grind it along with asafoetida and salt to get a coarse paste. Add water if required.

This goes well with rice and can also be a good substitute for the normal chutneys for dosas and idlis.

Although it would be slightly bitter in taste, it is very good for health.
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Coconut (Thengai) Thuvaiyal

Ingredients (Translation)

1/2 coconut (scraped)
2 tbsp blackgram dal
1/2 tbsp bengalgram dal
3 Red chillies (add more if required)
1/4 tsp Asafoetida
Salt to taste

Dry roast the dals and red chillies.

Grind it along with coconut, asafoetida and salt to get a coarse paste.

This goes very well with rice and can also be a good substitute for the normal chutneys for dosas and idlis.
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