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.

Thuvaram Paruppu Chutney Recipe

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13-sam_4597Idli or Dosa along with any chutney, kuzhambu or sambhar is the common breakfast or tiffin in South India. Initially, I was bored to repeat typical chutney varieties. On surfing in net, I found few chutney varieties. By discussing with relatives I collected few more varieties of chutney.18-sam_4613

I got this recipe from my sil. She learned it from my mil. It is very easy to prepare. Also, it takes less time to prepare this chutney.17-sam_4612

Check out our other chutney varieties….. 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 and onion-coconut chutney

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

INGREDIENTS

  1. Thoor dal – 1 1/2 tbsp
  2. Tomato(medium) – 5
  3. Red chili – 4
  4. Curry leaves – 2 sprigs
  5. Coriander leaves – 3 sprigs
  6. Hing – 1/4 tsp
  7. Salt – As per taste
  8. Oil – 2 tbsp 01-sam_4540

FOR TEMPERING

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

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

PROCEDURE

  1. Heat oil in a kadai.02-sam_4543
  2. Add the thoor dal to it. Fry it till the thoor dal turns golden brown.21-sam_4544
  3. Next, add halved red chili to it.03-sam_4547
  4. Add coriander leaveas and curry leaves to it.04-sam_4549
  5. Now, add chopped tomatoes to it.05-sam_4551
  6. Finally, add hing and salt to it.06-sam_4555
  7.  Saute till the oil oozes out. Allow the mixture to cool.07-sam_4559
  8. Transfer the mixture to the mixer grinder.08-sam_4563
  9. Grind it into a slightly coarse paste by adding little water.09-sam_4567
  10. Transfer the grind chutney back to the kadai. Bring it to boil.10-sam_4569

FOR TEMPERING

  1. Heat oil in a tadka pan, add mustard seeds, urad dal, red chili and curry leaves to it. Allow the mustard seeds to splutter and urad dal to turn glden brown.11-sam_4581
  2. Transfer the tempering to the chutney. Serve hot with idli/dosa.20-sam_4622

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

NOTE

  1. Instead of full thoor dal, half thoor dal & half channa dal or full channa dal can be used.
  2. Tamarind can also be used for the tanginess. If using tamarind, adjust the number of tomatoes used.

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.

Kadalai Chutney Without Coconut

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Peanut chutney or groundnut chutney is a Andhra cuisine which goes awesome with idli, dosa, uttapam. The creamy texture of this chutney has a great taste. It is often prepared by golties (Telugu speaking people) as a side dish idli and dosa.

There are many variations in the preparation of peanut chutney. Here dal is not used. For other variations check the ‘note’ section. Once prepared it is best to consume within 2 hours.The taste diminishes after 2 hours.

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, sesame chutney, thuvaram paruppu chutney, ginger-tamarind chutney and onion-coconut chutney.

INGREDIENTS

  1. Peanut/Kadalai – 1⁄2 cup
  2. Shallots – 2
  3. Garlic – 2
  4. Red chili – 2
  5. Cumin seeds – 1⁄2 tsp
  6. Tamarind – 1 tsp
  7. Hing – 1⁄4 tsp
  8. Salt – 2 tsp
  9. Oil – 2

FOR TEMPERING

  1. Mustard seeds – 1⁄2 tsp
  2. Split urad dal – 1 tsp
  3. Red chili – 2
  4. Curry leaves – 1 sprig

PROCEDURE

  1. Dry roast the peanuts.
  2. Allow it to cool.
  3. Remove the skin of the peanuts. Keep it aside.
  4. Meanwhile heat little oil in a kadai. Add cumin seeds, shallots, garlic, tamarind, salt, hing and red chili. Saute it for 2 minutes. Allow it to cool.
  5. In a mixer grinder, add the onion mixture along with the roasted peanuts.
  6. Grind it into a lightly coarse paste. Add some water if needed and transfer the peanut chutney in a bowl.

FOR TEMPERING

  1. Heat the remaining oil in a kadai. Add mustard seeds,urad dal, red chili and curry leaves.
  2. Transfer the tempering to the peanut chutney.
  3. Serve with hot fluffy idli or dosa.

NOTE

  1. For those who don’t use onion and garlic, saute urad dal or channa dal with red chili or green chili and curry leaves,  grind them along with roasted peanuts.
  2. Tamarind gives tangy flavor to the chutney, if not preferred it can be avoided. Tomatoes can be used instead.
  3. Few of them won’t remove the skin of the peanut, its purely your wish. But I feel a slight bitter taste so I always remove the skin of the peanuts.
  4. Another variation is you can add raw coconut while grinding or even saute a tbsp of coconut with onions and then grind it.

Carrot chutney

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carrot chutney (17)Carrot chutney is a colorful and tasty chutney. Chutney from vegetable for breakfast gives a great start. Carrot is one of the vegetables which is available almost throughout the year.  When they are fresh and surplus I will do this carrot chutney for sure.carrot chutney (18) This chutney pairs well with most Indian breakfasts and even with roti or chapathi. It can be had with plain rice as well if made to a thicker consistency, that’s how we make carrot pachadi for rice.carrot chutney (19)For the adults and kids who avoid carrot in their diet, carrot can be served as carrot chutney. It is a rich source of vitamin A and promotes eye sight. The step by step procedure to prepare carrot chutney is given below.

carrot chutney (21)

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

INGREDIENTS              

  1. Carrot -1⁄2 cup
  2. Onion – 2
  3. Garlic cloves – (3-4)
  4. Ginger – a small piece
  5. Green chili – 3
  6. Coconut pieces – (2-3)
  7. Hing – 1⁄4 tsp
  8. Salt – 1⁄2 tsp
  9. Urad dal – 1⁄2 tsp
  10. Oil – 2 tbsp

FOR TEMPERING

  1. Mustard seeds – 1⁄4 tsp
  2. Split urad dal – 1⁄2 tsp
  3. Cumin seeds – 1⁄2 tsp
  4. Red chili – 2
  5. Curry leaves – 1 sprig

PROCEDURE

  1. Heat some oil in a kadai.carrot chutney (1)
  2.  Add urad dal to it. Saute till it becomes golden brown.carrot chutney (2)
  3. Next add chopped garlic cloves to it.carrot chutney (3)
  4. Now add chopped onion.carrot chutney (4)
  5. Add chopped carrot.carrot chutney (5)
  6. Add coconut pieces and slit green chili.carrot chutney (6)
  7. Finally add coriander leaves, curry leaves, salt and hing to it.carrot chutney (7)
  8. Allow the mixture to cool.carrot chutney (9)
  9. In a mixer grinder, add the carrot chutney mixture.carrot chutney (10)
  10. Grind it into a paste by adding some water.carrot chutney (11)
  11. Add some water and transfer the content back to the kadai and cook it.carrot chutney (12)

FOR TEMPERING

  1. Heat remaining oil in a kadai.carrot chutney (13)
  2. Add mustard seeds, split urad dal, cumin seeds, red chili and curry leaves to it.carrot chutney (14)
  3. Transfer the tempering to the chutney and cook till the carrot chutney thickens or until desired consistency is obtained.carrot chutney (15)
  4. Tasty and colorful carrot chutney is ready to serve with idli and dosa.carrot chutney (16)

Sesame Chutney With Coconut

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Sesame has various health benefits. Here is the recipe for sesame chutney. It is very easy and simple to prepare. Sesame seeds are great source of calcium. Sesame contains copper, iron, calcium, phosphorus, vitamins. They are great for health also provides daily proteins and vitamins.

This sesame chutney is different from the usual chutney. Many of us are bored out of regular chutneys. This chutney gives a different flavor to your taste buds. It goes well with idli, dosa, chapathi and even with plain rice. It can also be used as a spread for bread or as a dip for kababs and vadas.

Here I used white sesame seeds so the chutney is light in color. Black sesame seeds can also be used.

INGREDIENTS

  1. Sesame seeds – 4 tbsp
  2. Red chili – 7
  3. Coconut pieces (medium) – 1⁄2 cup
  4. Tomato – 2
  5. Hing – a pinch
  6. Salt – 1⁄2 tsp
  7. Oil – 2 tbsp

FOR TEMPERING

  1. Mustard seeds – 1⁄2 tsp
  2. Split urad dal – 1 tsp
  3. Red chili – 2
  4. Curry leaves – (1 – 2) sprig(s)

PROCEDURE

  1. Dry roast the sesame seeds in a kadai. Keep them aside.
  2. Heat litte oil in a kadai.
  3. Add the coconut pieces, red chili, hing, salt, tamarind, roasted sesame seeds to it. Saute it for 1 minute.
  4. In a mixer grinder, add the cooled sesame chutney mixture. Grind it into a mildly coarse paste.
  5. Add some water and transfer it in a vessel.

FOR TEMPERING

  1. Heat the remaining oil in a kadai.
  2. Add mustard seeds, split urad dal, red chili and curry leaves to it.
  3. Pour the tempering over the chutney.

NOTE

  1. Adjust the seasoning as per the taste desired.
  2. Instead of tomato, tamarind can also be used.
  3. If preferred  it can also be used without tempering for breads, vadas, kababs and pakodas.

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.

 

Bombay Chutney

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Besan flour chutney is a simple and quick side dish. It is a no grind chutney. The ginger used in this chutney gives nice aroma and flavor.

bombay chutney (17)Bombay chutney goes well with chapathi, dosa, idl, poori and all kinds of bhajji.

bombay chutney (15)

 

INGREDIENTS 

  1. Shallots – (4-5)
  2. Tomato (small size) – 2
  3. Ginger – a small piece
  4. Curry leaves – 1 sprig
  5. Coriander leaves – 2 sprigs
  6. Green chili – 1
  7. Turmeric powder – a pinch
  8. Red chili powder – 1 tsp (optional)
  9. Hing – 1⁄4 tsp
  10. Kadalai maavu/ Chick pea flour/ Besan flour – 2 tsp
  11. Salt- 2 tsp
  12. Oil – 3 tbspexported

PROCEDURE

  1. Mix chick pea flour with water without any lumps. Keep it aside.bombay chutney (2)
  2. Heat oil in a kadai.bombay chutney (3)
  3. Add mustard seeds, urad dal, chopped ginger, chopped onion, curry leaves and green chili to it.bombay chutney (4)
  4. When onion turns golden brown add chopped tomatoes to it.bombay chutney (5)
  5. Then add salt and cook till tomato becomes mushy.bombay chutney (6)
  6. Next add turmeric powder and hing to it.bombay chutney (7)
  7. Add kadalai maavu water to the mixture.bombay chutney (8)
  8. Cook till it for few minutes. Garnish with coriander leaves.bombay chutney (11)

NOTE

  1. Adjust the seasoning as per the taste desired.
  2. Red chili can be added if hotness is preferred.
  3. The chutney thickens when cooled. Dilute the chick pea flour well with water.
  4. If the chutney is too thick add some water and cook it for 2 minutes.