My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Spicy-Red Chutney/Dip Recipe for Momos

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Momos is a popular snack in recent times. It is a Chinese cuisine. The steamed hot momos is served with spicy red dip/chutney. This chutney will be very hot(spicy). But here, I have reduced the spiciness of the dip. If hotness desired, (2-3) red chilies can be added.

There are many kinds momos chutney. The taste of the momos chutney varies from shop to shop. Here is the recipe of the momos dip that I found after browsing various website. With few alterations I found this recipe similar to the road side momos chutney recipe with mild spice and little tangy.

The step by step pictorial procedure of this recipe is as follows…Enjoy any kind of momos with this dip. The remaining dip can be used with samosa, tikkis and fritters.

INGREDIENTS

  1. Tomato – 2
  2. Red chili – 4
  3. Garlic pod – 1
  4. Vinegar – 1 tsp
  5. Sugar – 1 tsp
  6. Salt – As per the taste

PROCEDURE

  1. In a pan or kadai, take tomato and red chili. Add required water to it.
  2. Cook till the skin of the tomato starts to peel by itself. Now turn off the flame and allow it to cool.
  3. Remove the skin of the tomatoes.
  4. In a mixer grinder, add the blanched tomatoes, red chili, garlic pods, vinegar, sugar and salt.
  5. Blend it into a smooth paste without adding any water.
  6. Transfer it in a serving bowl and serve with hot momos.

NOTE

  1. Adjust the seasoning as per the requirement.
  2. Amount of red chili can be adjusted as per the level of spiciness desired.
  3. Also, instead of tomato more vinegar can be added. If using vinegar fully, then soak the red chili in vinegar for 30 minutes and grind it.
  4. Adjust the garlic pods as per the size.

Colorful-Healthy Beetroot Chutney Recipe

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Chutney is a prepared everyday in South India to accompany idli and dosa. Only few chutneys are prepared frequently. Here is the recipe of different and colorful chutney loaded with iron, immune-boosting vitamin C, fiber and essential minerals.  It also serves as a anti-oxidant.
 This beetroot chutney goes well with idli, dosa, rice and parantha. The color and taste will attract kids. The chutney tastes delicious. We can’t find any sign of beetroot except the color.
The step by step procedure to prepare beetroot chutney is as follows

INGREDIENTS 

  1. Beetroot – 1
  2. Tomato- (2-3)
  3. Garlic cloves – 3
  4. Channa dal/kadalai paruppu – 1 tbsp
  5. Red chili – 4
  6. Salt – As per the taste
  7. Oil – 1 tbsp

FOR TEMPERING 

  1. Mustard seeds – 1/2 tsp
  2. Urad dal – 1 tsp
  3. Curry leaves – 1 sprig
  4. Red chili – 2

PROCEDURE 

  1. Heat oil in a kadai.
  2. Add channa dal to it. Roast till it becomes light brown with nice aroma.
  3. Now, add garlic pods and red chili to it. Saute it for few minutes. Allow it to cool.
  4. Transfer the contents to the blender. Allow it to cool.
  5. To the remaining oil, add curry leaves and coriander leaves.
  6. Add chopped beetroot. Saute for a minute.
  7. Add chopped tomatoes to it.
  8. Add salt and hing. Allow the tomatoes to become mushy.
  9. Allow it to cool.
  10. Transfer the beetroot-tomato mixture to the blender. Grind it along with channa dal-garlic mixture.
  11. Transfer it to a bowl.

FOR TEMPERING 

  1. Heat oil in a kadai or tadka pan. Add mustard seeds to it. Allow it to splutter.
  2. Add curry leaves to it.
  3. Pour the tempering over the ground beetroot chutney.
  4. Colorful beetroot chutney is ready to serve.

NOTE

  1. Adjust the seasoning as per the requirement.
  2. Tamarind can be added in place of tomatoes.

Ginger-Tamarind Chutney Recipe

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Tamarind chutney is a quick and spicy chutney. There are mainly two versions of ginger chutney. One type is prepared with tomato and another type is prepared with tamarind. I have updated ginger-tomato chutney with pics few days back. Here am posting ginger-tamarind chutney with step by step picture.This tamarind chutney is spicy and tangy. But I don’t like it much. My dad loves it with. He wants coconut chutney also.This chutney was prepared in my mom’s place. He said that the idli with tamarind chutney and coconut chutney along with a sip of coffee tastes divine.

The step by step pictorial procedure of ginger-tamarind chutney is as follow.

Check out our other chutney recipes, tomato chutney, onion chutney, coconut chutney, brinjal chutney, idly shop style sambhar, ginger chutney, carrot chutney, bombay chutney, mint chutney, horse gram thovaiyal, Buna chenna idli podi, coriander seed chutney, curd plantain stem, sesame idli powder, idli batter chutney, peanut chutney, sesame chutney, thuvaram paruppu chutney and onion-coconut chutney

INGREDIENTS

  1. Ginger – 2 inch piece
  2. Tamarind – Big Gooseberry sized
  3. Curry leaves – 2 Sprigs
  4. Red chili – 4
  5. Chana dal – 1 tbsp
  6. Hing – a generous pinch
  7. Salt – As per the taste

FOR TEMPERING 

  1. Mustard seeds – 1/2 tsp
  2. Urad dal – 1 tsp
  3. Red chili – 1
  4. Curry leaves – 1 sprig

PROCEDURE

  1. Heat oil in a kadai.
  2. Add chana dal to it. Saute till it turns golden brown.
  3. Add chopped ginger.
  4. Add red chili.
  5. Add tamarind.
  6. Add curry leaves.
  7. Add hing and salt. Saute it f0r 1-2 minute(s).
  8. Allow the mixture to cool.
  9. Transfer the content to mixer grinder.
  10. Grind it into a coarse paste.

NOTE

  1. Heat oil in a kadai. Add mustard seeds to it. Allow it to splutter. Add urad dal. Saute till it turns golden brown. Add red chili and curry leaves. Now add the ground ginger-tamarind chutney. Add required water and allow it to boil for 5 minutes in low flame.
  2. Serve hot with soft soft idlies along with coconut chutney.

Mint Chutney With Coconut Recipe

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mint chutney (16)

Check other chutney recipes – kollu chutney, coconut chutney, onion chutney, tomato chutney, peanut chutney, carrot chutney, ginger chutney, brinjal chutney, sesame chutney, coriander seeds chutney, bombay chutney, onion-coconut chutney and idli/dosa batter chutney.

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

INGREDIENTS

  1. Mint leaves – 3/4 cup
  2. Tomato – 4
  3. Channa dal/split bengal gram – 1 1/2 tbsp
  4. Red chili – 4
  5. Curry leaves – 3 sprigs
  6. Coriander leaves – 6 sprigs
  7. Coconut pieces – 2 tbsp
  8. Hing – 1/4 tsp
  9. Salt – 1/2 tspmint chutney (1)

FOR TEMPERING

  1. Mustard seeds – 1/2 tsp
  2. Split urad dal  – 1 tsp
  3. Red chili – (2-3)
  4. Curry leaves – 2 sprigs

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

PROCEDURE

  1. Heat oil in a kadai.mint chutney (2)
  2. Add channa dal to it.mint chutney (3)
  3. Once the channa dal turns golden, add red chilies.mint chutney (4)
  4. Next add chopped tomatoes to it.mint chutney (5)
  5. Now add mint leaves to it. mint chutney (6)
  6. Then add curry leaves and coriander leaves.mint chutney (7)
  7. Add the coconut pieces to the mixture.mint chutney (8)
  8. Add salt and hing.mint chutney (9)
  9. Saute it well. Add little water and cook it till the tomatoes become mushy.mint chutney (10)
  10. Allow the mixture to cool.mint chutney (11)
  11. Transfer the mixture in a mixer grinder. Grind it into a semi coarse paste.mint chutney (12)

FOR TEMPERING 

  1. Heat oil in a kadai. Add mustard seeds, split urad dal, red chili and curry leaves. Transfer the tempering to the chutney.mint chutney (14)
  2. Serve with idli,dosa or tomato rice.mint chutney (15)

    இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

Coriander Seed Chutney

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coriander seeds chutney (17)There are many varieties of chutneys. We always search for new kind of chutney for idli and dosa. The ingredients (except coconut and it is optional too) used here is readily available in kitchen. This is a no vegetable chutney. No onion and no tomates used in the preparation of this chutney.coriander seeds chutney (19)

Chutney out of coriander leaves is common. Here chutney is made from coriander seeds. It tastes awesome and has a nice color. This chutney goes well with idli and dosa.coriander seeds chutney (16)

INGREDIENTS

  1. Coriander seeds – 3 tbsp
  2. Urad dal – 1 tsp
  3. Red chili – 10
  4. Tamarind – 1tsp
  5. Coconut (optional) – 2 pieces  (I didn’t use coconut here)
  6. Hing – 1⁄4 tsp
  7. Salt – 1⁄2 tsp
  8. Oil – 2 tbspcoriander seeds chutney (1)

FOR TEMPERING

  1. Mustard seeds – 12 tsp
  2. Split urad dal – 1 tsp
  3. Red chili – 2
  4. Curry leaves -2 sprigs

PROCEDURE

  1. Heat oil in a kadai.coriander seeds chutney (2)
  2. Add urad dal to it. Saute it till it becomes golden brown.coriander seeds chutney (3)
  3. Next add coriander seeds to the roasted urad dal.coriander seeds chutney (4)
  4. Next add tamarind to it. Mix the tamarind well to he coriander seeds and urad dal.coriander seeds chutney (5)
  5. Add red chili and hing to it.coriander seeds chutney (6)
  6. Finally add salt the coriander seeds chutney mixture. Saute it for 1 minute.coriander seeds chutney (7)
  7. Allow the mixture to cool.coriander seeds chutney (8)
  8. In a mixer grinder add the coriander seeds chutney mixture.coriander seeds chutney (9)
  9. Grind it into a very lightly coarse paste.coriander seeds chutney (10)
  10. Add some water to the paste and cook it in the kadai till the raw smell goes. Transfer the chutney in a vessel.coriander seeds chutney (12)

FOR TEMPERING

  1. Heat oil in a kadai.coriander seeds chutney (11)
  2. Add mustard seeds, split urad dal, red chili and curry leaves to it.coriander seeds chutney (13)
  3. Pour the tempering over the chutney. Serve with idli or dosa.coriander seeds chutney (14)

NOTE

  1. Coconut is optional. It gives a slightly different flavor and texture to the coriander seeds chutney.
  2. This chutney will be good upto 2 days.

 

VANGI BUDITH/BRINJAL CHUTNEY

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Vangi budith is another Sourashtra dish. It is very simple to prepare. Brinjal has various health benefits. It aids digestion. So many do brinjal thaalsa as a side dish with biriyani. It helps in the digestion of the meat. So few feel hunger soon when they intake brinjal.

It is a perfect side dish for Ven pongal, Mhuri pongl, Idli and Dosa. The consistency of the chutney varies for each dish. The recipe given here is home style vangi budith. Function style brinjal chutney has a slight variation from this home style brinjal chutney. In function style brinjal chutney the quantity of the tomato and onion is more than the home style.

The step-by -step procedure of the brinjal chutney is given below with description.IMG_20150916_080649

INGREDIENTS

  1. Shallots – (10-12)
  2. Tomato – 3
  3. Brinjal – 4
  4. Curry leaves – 2 sprig
  5. Corinder leaves – 2 sprig
  6. Asafoetida/Hing – 2 sprig
  7. Green chili – 2
  8. Red chili – 2

PROCEDURE

  1. Add all the ingredients in a pressure cooker.IMG_20150916_073323
  2. Add 1⁄2 cup of water to it and pressure cook it for 10 minutes in low flame.IMG_20150916_075524
  3. Take the excess water in a bowl.IMG_20150916_075731
  4. Next allow it to cool .IMG_20150916_075709
  5. Mash it with mathu or pulse it in mixer grinder. Make it a very coarse paste.IMG_20150916_080153
  6. Add the water kept aside with the mixture.IMG_20150916_080335
  7. Heat oil in a kadai. Add mustard seeds, urad dal, red chili and curry leaves to it.IMG_20150916_080630
  8. Pour the tempering over the brinjal chutney.IMG_20150916_080649

TOMATO CHUTNEY/THAKKALI CHUTNEY – TANGY COLORFUL AND YUMMY CHUTNEY

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chutney

INGREDIENTS

  1. Shallots – (18-20)
  2. Tomato – 4
  3. Red chili – 4
  4. Curry leaves – 2 sprig
  5. Salt – 1/ tbsp
  6. Asafoetida/Hing – 1/4 tsp
  7. Water – 1 cup
  8. Oil – 2 tbsp

onioncurry leaves & red chilitomato

 

 

 

 

FOR TEMPERING

  1. Mustard seeds – 1 tsp
  2. Split urad dal – 1/2 tsp
  3. Red chili – 1
  4. Curry leaves – 1 sprig
  5. Oil – 1/2 tbsp

PROCEDURE

  1. Heat oil in a kadai.oil
  2. Add halved onion to it.onion
  3. Add red chili to it.
    onion & red chili
  4. Next add curry leaves to it.curry leaves
  5. Once the onion turns light brown add chopped tomatoes.tomato
  6. Add salt to it.salt
  7. Sprinkle hing over it.hing
  8. Saute it till the tomato becomes mushy.Allow it to cool.raw chutney
  9. Grind it into a coarse paste.Heat oil in a kadai and add all the ingredients under tempering.Pour it over the chutney.tomato chutney

GINGER-TOMATO CHUTNEY – spicy tasty chutney

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INGREDIENTS

1.Tomato – 3
2.Ginger – 2 inch
3.Roasted gram – 1/4 cup
4.Red chili – 3
5.Curry leaves – 1 sprig
6.Hing – 1/4 tsp
7.Salt – 1/2 tbsp

FOR TEMPERING

1.Mustard seeds – 1 tsp
2.Split urad dal – 2 tsp
3.Red chili -1
4.Curry leaves – 1 sprig
5.Oil – 1/2 tbsp

PROCEDURE

  1. Heat oil in a kadai.
  2. Add roasted gram to it.
  3. Add roughly chopped ginger.
  4. Add red chili.
  5. Add curry leaves and coriander leaves.
  6. Add chopped tomatoes.
  7. Saute it.
  8. Finally, add salt and hing.
  9. Saute it till the tomatoes becomes mushy. Allow the mixture to cool.
  10. Transfer the mixture to a mixer grinder.
  11. After, half grinding, add little water to it.
  12. Make it into a coarse paste.
  13. Transfer it back to the kadai.
  14. Add required water, boil the chutney and keep it aside.

TEMPERING

  1. Heat oil in a kadai. Add mustard seeds and allow it to splutter.
  2. Next add urad dal to it. Let it turn golden brown.
  3. Add red chili.
  4. Add curry leaves.
  5. pour it over the chutney.
  6. Yummy ginger-tomato chutney is ready yo serve.

NOTE

1.Adjust the seasoning as per the taste.

COCONUT CHUTNEY/NALAR CHUTNEY

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Coconut chutney is very easy to prepare. If we want a quick breakfast or dinner then coconut chutney is a best choice for side dish. Beginners can also do it quickly. It can be prepared as a side dish for IDLI,DOSA,RAVA DOSA and UPMA. Some prefer coconut chutney for CHAPPATHI AND TOMATO RICE also.

INGREDIENTS

1.Coconut – (6-8) pieces
2.Roasted gram – 2 tbsp
3.Green chili – (1-2)
4.Hing – 1 tsp
5.Salt – 1/2 tbsp
6.Curry leaves – 2 sprig

FOR TEMPERING

1.Mustard seeds – 1 tsp
2.Split urad dal – 2 tsp
3.Red chili -1
4.Curry leaves – 1 sprig
5.Oil – 1/2 tbsp

PROCEDURE

  1. In a mixer grinder, add chopped coconut.
  2. Add buna channa.
  3. Add green chili.
  4. Add curry leaves.
  5. Add hing & salt.
  6. Initially grind it without adding water.
  7. Add little water to the mixture.
  8. Make it into a coarse paste.
  9. Transfer the chutney in a bowl.
  10. Add required water and mix it well. Keep it aside.

TEMPERING

  1. Heat oil in a kadai. Add mustard seeds and allow it to splutter.
  2. Next add urad dal to it. Allow the urad dal to turn golden brown.
  3. Add red chili to it. 
  4. Add curry leaves to it.
  5. Pour the tempering over the chutney.
  6. Simple coconut chutney is ready to serve.

NOTE

1.The consistency of the chutney differs for each dish and also from person to person.
2.If we want the chutney to be watery we can add water, salt and green chili as per the requirement.