Brinjal Sambar Recipe | Kathirikai (Vankaya) Sambar | Easy Sambar Recipes

Kathirikai Sambar or Brinjal sambar is easy sambar recipe where brinjal is used and normal sambar procedure followed. I like brinjal sambar a lot and specially with vankaya I like when sambar is made too, this sambar recipe we can serve with rice and also with idli/dosa, tiffin variety. Goes perfectly with rice and we don't really required any side dish just fryums or papad makes comforting lunch or we can pair along simple potato fry, okra fry etc.

Idli Podi | Idli Milagai Podi Recipe for Idli, Dosa

Idli Milagai Podi, idli podi, chutney powder makes great side dish with idli, dosa, or with even adai, paniyaram too it's like if you like it you will eat it with anything, I use double the same as parupu podi too and some time eat with rice too, ya that's me. There are so many ways of making idli podi or milagai podi and this one is my most basic recipe that I endup making almost every time.

Garlic Chutney Recipe | Poondu (Lasun) Chutney for Idli, Dosa

Garlic Chutney, or poondu chutney, lasun (luhsun) ki chatni is spicy garlic chutney made with red chili and cocout, a variation garlic chutney what we make for chaat items. This garlic chutney makes great side dish with idli, dosa, adai, paniyaram and if you like spicy chutney then you will sure love this one too. It's always challenging to think what to make as quick side with idli or dosa other than usual coconut chutney, peanut chutney those days you can try this easy chutney recipe.

Red Coconut Chutney | Red Chili Coconut Chutney for Idli, Dosa

Red Coconut Chutney, or red chili coconut chutney is spicy coconut chutney made with red chili and onion, a variation from normal coconut chutney. Red coconut chutney makes great side dish with idli, dosa, adai, paniyaram and if you like spicy chutney then you will sure love this one too. It's always challenging to think what to make as quick side with idli or dosa other than usual coconut chutney, peanut chutney those days you can try this easy chutney recipe.

Peerkangai Sambar Recipe | Ridge Gourd (Turai) Sambar Recipe

Peerkangai Sambar , ridge gourd sambar, turai sambar, beerakaya sambhar is easy sambar made with ridge gourd or peerkangai which makes good side dish with rice. I normally make turai sabzi or dal and this peerkangai sambar is very rare affair but this time from making dal I changed my mind and decide to do sambar and in hurry manage to click the pictures too so I can happily share the recipe now :)

Mint Chutney | Pudina Chutney Recipe (without coconut)

Mint Chutney or Pudina Chutney is my most favorite chutney recipe, it's flavorful, aromatic, refreshing and a total bliss every mouthful according to me. Made with simple and minimal ingredients pudina chatni makes good side dish with idli, dosa, upma, pongal, adai, paniyaram or even with paratha, any variety rice (I like to eat with plain rice too) and also we can also use this base for any sandwich or serve with any starter.

Coconut Peanut Chutney Recipe (for Idli, Dosa)

Coconut peanut chutney is easy, quick chutney recipe with minimal ingredients, it's different from normal coconut chutney here we use peanut instead of roasted gram or daliya and peanuts brings sweetness and flavors to this chutney. I have already posted peanut chutney normally which I make with red chilies and roasted gram too but one can adapt this chutney recipe remove coconut and make it as peanut chutney too.

Bombay Chutney | Besan Chutney Recipe (For Dosa, Poori)

Bombay Chutney or Besan chutney is easy chutney or side dish with poori, roti, paratha, dosa etc. This bombay chutney comes handy when you are bored of usual side dish with poori, paratha or don't have any vegetable in hand or instead of normal chutney try this bombay chutney with any dosa and you will love it, the combination works like a charm.

Curry Leaves Chutney | Karuveppilai Chutney Recipe (For Idli, Dosa)

Curry Leaves Chutney or karuveppilai chutney is healthy, flavorful accompaniment for idli, dosa, pongal, upma or any other tiffin items.  Curry leaves chutney is tasty and very healthy too, if you want to try something new then try this chutney. This is no onion no garlic recipe but you can also add 1 or 2 garlic pods to if you like.  You can also do the same with mint leaves just replace curry leaves with mint leaves to have mint chutney.

Carrot Chutney Recipe | Gajar Chatni (for Idli, Dosa)

Carrot Chutney or gajar chatni is one of the easy and healthy and no coconut chutney recipe for idli, dosa, pongal, vada or any tiffin items. I used to make this carrot chutney a lot some time back and along with few variations.  This carrot chutney is easy and a good change from normal coconut, onion or tomato chutney plus a good way to include carrot in our diet and specially for kids if they don't eat carrot, this is also no onion no garlic chutney recipe.

Peerkangai Thol Thogayal | Ridgegourd (Turai) Peel Chutney Recipe (for Idli, Dosa, Rice)

Ridge gourd peel chutney or turai chilka chutney or Peerkangai Thol Thogayal (chutney) is easy thogayal recipe made with ridge gourd peel or skin and other minimal ingredients.   Never let your ridge gourd peel go waste and try this easy thovaiyal recipe which works as great side dish with dosa, idli, pongal and steamed rice. Rice this thogayal and ghee is great combination to relish.

Phalahari Mungfali Til Chutney | Peanuts Sesame Chutney | Navratri Vrat Recipes

Phalahari Mungfali Til Chutney, Vrat Ki Chatni, Peanut Sesame Chutney is delicious chutney suitable for fasting (vrat/upwas) or with idli-dosa or any tiffin items. If you like peanut chutney then you will love this one too, sesame makes this chutney creamy and tasty. This is another chutney that I make often other than my peanut chutney, onion tomato chutney. The best thing about this chutney is it's suitable for everyday and also while fasting (vrat/upwas).

Allam Pachadi Recipe | Ginger Chutney (for Idli, Dosa)

Allam Pachadi is one of the most famous recipe from Andhra, it can be served as a chutney as pickle.  Allam pachadi is synonyms with Pesarattu another Andhra delicacy but it also goes well with idli, dosa, paratha, pakoda etc.  Allam means ginger and pachadi means chutney in Telugu so this chutney is made with ginger, tamarind, red chilli as main ingredients and it's taste really delicious even people tasting it for first time will like this pachadi (chutney).

Pappula Podi | Putnala Podi | Pottukadalai Podi Recipe

Pappulu, putnala, puttukadalai, dalia or bhuna chana dal with other so many names whatever we may call it it's one of essential ingredient in South Indian Cooking though we don't much focus, in North India we get warm roasted gram or bhuna chana as a snack or sometime make it as chat and relish it as such we don't it in recipes much. Split roasted gram comes from black gram dal after a long process of soaking and roasting the dal to remove the husk and crispy.

Erra Karam | Red Chutney Recipe

I always like spicy chutney and this red hot chutney or as it's called in Telugu Erra Karam or red chutney just fits the bill for me.  This is Prathibha's recipe from the time she posted Erra Karam Dosa I wanted to try it and I did too, it's one of spicy and flavorful dosa but the dosa talk we will do later some time for today this erra karam is our friend.  Erra means Red and Karam means Spicy in Telugu so this is red hot spicy chutney made with simple and minimal ingredients and star ingredient in this recipe is chilli.

Coconut Coriander Chutney Recipe (for Idli, Dosa)

I like coconut coriander chutney in all the coconut chutney I make, I simply love the flavors of coriander leaves in coconut chutney.  Simple and flavorful coconut cilantro chutney goes well with idli, dosa or even vada, bonda.  Like most of the recipe this simple chutney too has variations you can add mint leaves for added color and taste, adding a pinch of jaggery balance the flavors. Add garlic if you love your garlic and if you don't like skip the tamarind so you see there are plenty of options here.

Onion Tomato Chutney Recipe (for Idli, Dosa)

Onion tomato chutney is one of easy and quick chutney recipe with very less ingredients and it taste fabulous.  There was a time when I use to make this lot or say 90% of time it will be onion tomato chutney for me and I  use to do plenty of variations but this is the basic recipe and it works just  perfect and guess what there's no coconut too. Spicy, tangy and sweet this chutney is perfect accompliment with idli, dosa.  Normally this chutney doesn't really require any tempering, it taste by itself very good so skip it if you wish too.

Onion Chutney Recipe

Onion chutney is one of my favorite chutney which is very easy and simple to make and goes well with idli, dosa or any other tiffin items.   There are many ways of making onion chutney I like to do this way, lot of variations also can be done with this simple chutney.  I added half of tomato which helps in grinding and also add color to chutney, if you wish you can skip tomato and follow rest of procedure.  Try this simple onion chutney with minimal ingredients plus it can be done in jiffy, I am sure you will like it. 

Ingredients:

Onion - 1 large
Tomato - 1/2
Oil - 1 tsp
Dry Red Chili - 5-6
Garlic Pods - 4
Cumin Seeds - 1/2 tsp
Tamarind - 1 tsp
Salt - to taste
Water - 2-3 tbsp [if required]

For Tempering
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 sprig

Method:

1. Peel, chop onion and tomato.
2. In a wok or pan heat oil add cumin seeds and allow to crack, add dry red chili, garlic and sauté. 
3. Add chopped onion and fry until tight brown, off flame and allow to cool.
4. Grind together with tomato, salt and tamarind into fine paste.  Add 2-3 water if required.

For Tempering
5. In same wok/pan add heat oil, add mustard seeds and allow to splutter, add curry leaves fry for 30 seconds and pour over chutney.

Variations
~ Tomato helps in grinding and also add nice color to chutney.
~ You can add little coconut.

Have a nice day ~~

Baigan Bharta | Smoked Aubergine Chutney

I love baigan/baingan bharta and successfully converted DH to love this wonderful dish too thus I make this more than once a month.  This simple bharta goes well with roti, paratha, rice or even with idly, dosa but I love it with baati.   I have blogged here before baigan aloo bharata, though the recipe is almost similar but I had few pending request to blog to baigan bharta in specific and this time I thought of doing it, I wouldn’t take step vise picture but if you can refer to my baigan aloo bharta post for stepwise pictures.  You can also boil and make this bharta, @ my in-law place it prepared this way and it’s also knows as bhaata chutney but personally I liked only when the eggplant is smoked, it bring the wonderful smoked fragrance to bharta making it more delicious.  A perfect dish to try when you fire up your bbq grill.  Grill eggplant and make barta, you will love that. 
And before moving over to recipe Wish every Happy Tamil New Year.
Ingredients:
Eggplant/Aubergine - 1 medium OR 300 gms
Oil - 1 tbsp
Garlic - 1/2 tbsp [chopped]
Cumin Seeds - 1/2 tsp
Onion - 1 large
Tomato - 1 large
Green Chilli- 3 [to taste]
Red chilli powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
Crushed Kasuri Methi - 1 tsp [optional]
Cilantro - 1-2 tbsp chopped

Method:
1. Wash, pat dry smear oil all over the eggplant (I forgot to apply the oil)
2.  Roast the eggplant in direct flame (medium to slow), rotating eggplant in all direct in regular intervals to gets it roasted properly.  Do this until you see the skin turns black and the eggplant becomes little soggy.  You can also insert a fork or knife in the centre of eggplant to check it's cooked well.
3.  Meanwhile finely chop onion, garlic, green chilli and tomato, keep aside.
4. Once eggplant roasted allow it to cool a bit, remove stem & peel of burnt skin and mash cooked eggplant.
5. In a pan heat oil add cumin seeds and let it crack.
[I used mustard oil for any bharta, you can use any cooking oil]
6. Add chopped garlic and roast until light brown, add chopped onion & chilli and fry until onion turns golden brown in medium heat.
7. Add turmeric and chilli powder and mix well.  Now add tomato and cook until soft, add mashed eggplant, salt, crushed kasuri methi and mix everything well.
8. Cook for 5-8 minutes in slow/medium flame or until everything gets cooked, add cilantro and off flame. 

Variations:
~ You can add 1/2 of garam masala along with salt to that extra kick.  
~ Kasuri methi is optional, you can skip it if you like.
Have a nice day ~~

Peanut Chutney | Mungfali Ki Chutney

Like most of the recipes, peanut chutney is also made in multiple ways and I have my own styles too, though I make the same chutney in different way but this method I use often, of all the chutneys, peanut is my favourite one & so of my nephew, I still didn’t blog the recipe as most of us do know how to make this wonderful chutney.  One of friend was over our place to stay and one day I made upma with apple cilantro chutney plus this peanut chutney for breakfast and from then she is asking me to blog this recipe, this time when I made it I decided to take pictures and to write down, so here presenting peanut chutney in my style.

There are lot of variations in this simple peanut chutney too, you can try with coconut, without roasted gram dal, with ginger etc & that’s makes this chutney perfect side dish for idly, dosa, upma, pongal, vada and for me I can have it with roti, parata, any variety rice…just anything  so do try this and I am sure you will love this simple, easy, quick chutney too. I say easy cause I don’t really do much of tempering in all, this time I did since I knew am going to blog it so let’s make the chutney looks pretty! Otherwise if you ignore the tempering you are not missing anything great. 




Ingredients:

Peanuts/Ground nuts/Ver Kadalai/Mungfali - 1/2 Cup
Roasted Gram/Dhalia/Pottu kadalai - 1/2 Cup
Dry Red Chillies - 3-4
Chopped Garlic - 1 tsp
Jeera/Cumin Seeds - 1 tsp
Tamarind - peas size
Hing/Asafoetida Powder - A pinch
Salt - to taste
Oil - 1 tsp
Water - As needed (around 1/4 cup)

For tempering
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 1 sprig
Dry Red Chilli - 1
Urad Dal - 1/2 tsp


Method:

1. Soak Tamarind in little water and keep aside until we are doing below listed tasks.
2. In a pan or wok heat oil, add cumin seeds and allow to splutter.  Add dry red chilies, garlic and sauté until brown.
3. Now add peanuts and sauté until brown but not burnt, add roasted gram/dhalia and sauté until light brown.
4. Off flame and transfer everything to a bowl or plate and allow it to cool.
5. Once all fried items in room temperature, transfer it to a mixer or blender, add soaked tamarind with water, salt, Asafoetida and grind into smooth paste/chutney.  Add water in intervals if required.
Transfer the chutney in a bowl and add little more water and adjust salt if required. Amount of water depends on how you like your chutney consistency.
For Tempering
6. In a small pan heat oil, add all ingredients listed under tempering in given order, sauté until urad dal becomes brown.
7. Pour the tempering over prepare chutney and give a stir.
Our chutney is ready, the steps seems long but while preparing it’s simple. 


Have a nice day ~~