Karpooravalli/Omavalli Leaf Chutney

     Karpooravalli/Omavalli, after (big) long hunt for this medicinal plant, finally got a stem cutting from a friend and planted this when its exactly an inch height but now its growing like a bush. As I don’t want to cut and throw the extras, asking friends for the recipe and here got this chutney with no strong smell of karpooravalli.

INGREDIENTS:

Karpooravalli Leaf	7 Nos.
Coriander Leaf	1 cup
Coconut Pieces	6 Nos.
Red Chilly	3 Nos.
Urad Dhall	1 spoon
Tomato	1 No.
Ginger	1 1/2 inch
Salt	To Taste
Oil	2 spoons

METHOD:
     Heat a spoon of oil in a pan. Add urad dhall, red chilly to your taste, a small piece of ginger. Keep sauteing for 2 minutes. Then add small sized diced tomato and piece of tamarind and saute it for another 2 minutes and now add the washed and cut karpooravalli leaves and i added some coriander leaves too (as it was the first time, was worried about the karpooravalli’s strong smell just to mask it i added coriander leaf), give a quick saute and add some coconut pieces. Switch off the flame, allow it to cool. Grind it and temper it with mustard.

Capsicum Chutney

One day was thinking about Dinner plan. After big war between me and my brain, finally decided to prepare Dosai (i can very well read your mind voice, big war just to finalize Dosai !! 😔) as-usual got bored of regular gravies and chutnies. So again another as-usual, started googling to find some innovative and a different chutney. Googled! Googled!! and Googled!!! Tied 😑 Do you think will i leave it ??!! Never, Googling started again !! Tadaaaaaa, 😃 there flashed this Capsicum chutney. Immediately, checked the capsicum availability in my fridge. Varehvah ! there saw a poor yellow capsicum sitting. Grabbed it and within 15 minutes of time, the chutney was ready !

ALL YOU NEED:

Yellow Capsicum	1 No.
Big Onion	1/2 Nos.
Channa Dal	1/2 spoon
Urad Dhall	1/2 spoon
Red Chilly	4 Nos.
Grated coconut	1/4 cup
Roasted Peanut	4 spoons
Tamarind	1 inch
Salt	To Taste
Oil	1 tbsp

To Temper

Urad dal	1/2 spoon
Curry Leaf	5 Nos.
Mustard	1/2 spoon
Oil	1/2 spoon

METHOD:
     Dice the capsicum by taking out all the seeds. (i prefer using red capsicum, as it will give rich reddish color to your chutney) Dice the onoin as well. Heat a spoon of oil in pan, add channa dal, urad dal, when it turns golden brown, add red chilly, diced capsicum, diced onion, saute it for 4 mins by adding pinch of salt. Now add grated coconut, roasted peanut (as i was running out of coconut, i added peanuts, you can also omit) and tamarind. Give a saute. Switch off the flame. Let it cool down.

     Once done, grind it smoothly by adjusting salt and transfer it to a serving bowl. Now lets start the tempering process. Keep a pan, add a spoon of oil, add mustard, when it splutters, add urad dal and curry leaf. Put off the stove and add the tempered ingredients into the chutney and give a quick stir. Enjoy with crispy dosa or hot steamed idly.

♬ Sangeetha♡Nambi ♬

Ginger chutney

    All day in my cooking, i try to use both garlic and ginger as it is good for health and also am a big lover. Being a lover of ginger and garlic, my mom told me this recipe which we can name it as either chutney or thokku or pickle. Main,y we can stock it too. Only me being very addicted to ginger in my family, thought of preparing it in very less quantity. It really tasted very good and you wont believe, me emptied that small bowl in an hour only by licking it :P

ALL YOU NEED:

Ginger	Finger size
Tamarind Syrup	1/2 cup
Turmeric Powder	Pinch
Gingelly Oil	6 spoons
Urad Dhall	1 spoon
Curry Leaf	1 Twig
Red Chilly	2 spoon
Jaggery	1 spoon
Mustard	1/2 spoon
Hing	Pinch
Salt	To Taste

METHOD:
     Peel off ginger skin and grind it to a smooth paste. Heat gingelly oil, now add mustard, urad dhall, red chilly, curry leaf and hing. Saute for 30 secs. Now add grinded ginger, saute well without roasting it. Now pour the tamarind syrup and required salt. Stir well, until oil oozes out. Now add a spoon of jaggery. Let it be in meduim flame for 5 mins. Put off the flame. Its time for licking, Oops, Tasting :D

♬ Sangeetha♡Nambi ♬

Kollu/Horse Gram Chutney

    Before going to the anecdote, this recipe is about CHUTNEY not THOGAYAL. Fine, moving to my evergreen (mokka) anecdote. Long long ago sooooooo long ago, this was my husband most favorite gram. Though its his favorite, guess i have prepared it many time so its became a hatred gram for him. Just because i need to empty the packet, searched google and somehow got this recipe which is the best sidie for idly and dosas.

ALL YOU NEED:

Kollu/Horse Gram	1/2 cup
Grated Coconut	5 spoons
Urad Dhall	1 1/2 spoon
Bengal Gram	1 spoon
Red Chilly	1 or 2 No.
Tamarind	Small
Ginger	1/2 inch
Salt	To Taste
Oil	1 spoon

To Temper:

Urad Dhall	1 spoon
Curry leaf	5 Nos.
Mustard	1/2 spoon
Oil	1 spoon

METHOD:
     Take a pan, dry roast 1/2 cup of kollu and keep it aside. Now heat of oil in the same pan, add urad dhall and bengal gram, once it turns golden red, add on ginger, grated coconut and tamarind. Allow it cool down. Once done, transfer all items including kollu to mixer and grind it to a fine paste by adding salt and good amount of water. Now take a tempering pan, heat a spoon of oil, once done add mustard, urad dhall and curry. Now mix it with chutney. Serve with hot idly or dosai.

Note: You can also saute onion and coriander leaf while sauting coconut.

♬ Sangeetha♡Nambi ♬

Change over day !

    Before starting my recipe post, i would like to wish all my friends and co-bloggers a very very "HAPPY NEW YEAR 2014"

    From the name itself you can understand today's post its going to be a different post but related to the FOOD. Now coming to the explanation of the change over: If its a weekend will plan for a different lunch which will be an unusual recipes.

    Eventhough its different and unusual, one day will get bored of that different, unusual recipes as well. Likewise, that bored day has come, was in panic mode on selecting the menu for my lunch. Suddenly i got an idea why i should not go for some variety rice excluding usual kozhambu, rasam and curd. So, i prepared some 5 dishes which are listed below.

    1. Tomato Rice
    2. Coconut Rice
    3. Veg fried rice
    4. Mint Chutney
    5. Potato fry
    6. White Rice

    You know it was tasted really yummy ! Henceforth, have planned to try this monthly rice. Have you ever tried before ??!!
Note: All unlinked recipes will be posted later.

♬ Sangeetha♡Nambi ♬

Greens Chutney

     Have u noticed the name !!?? Its Green's' chutney NOT Green Chutney. Yes, i used some three different green leaf variety to prepare, which i can blindly say a much healthy, tasty, nutritious and greeny chutney. Generally, whenever am running out of vegetable for my lunch, i'll go by preparing some thovaiyals like Ginger, Mint, Coriander, Toor Dhall and so onnnnnnn... Even this was prepared in the same situation. My actual plan was preparing Mint chutney, since i was not having enough amount of mint, i prepared this using three greens. Was bit scared how it will taste but it had a heavenly taste, literally i loved tasting it with hot steamed rice with simple pappad......

ALL YOU NEED:

Coriander Leaf	Handful
Curry Leaf	6 Twigs
Mint	Handful
Bengal Gram	1 spoon
Urad Dhall	1 spoon
Coconut	4 pieces
Tamarind	Pinch
Red Chilly	3 Nos.
Green Chilly	1 Nos.
Salt	To Taste
Oil	2 spoon

METHOD:
     Heat a spoon of oil in a pan, add spoon of urad dhall and bengal gram. Once it turns brown, add both chillies, do sauting again. Now add cleaned mint leaf, coriander leaf, curry leaf. Do sauting until raw smell goes off. Now add on salt, tamarind and coconut pieces, fry it for 2 minutes and allow it cool. Grind it well by adjusting with salt. Taste it wil hot steamed rice.

♬ Sangeetha♡Nambi ♬

Easy tangy Tomato chutney

     I am a big lover of all Tangy items which includes even Tamarind Syrup :P So, it should say this my most favorite chutney which my MIL use to prepare whenever we are running out of some gravy for Dosai/Idly. As the name implies, it can be prepared very easily in very short duration that too using very basic inhouse ingredients. Rather than having it with Dosa or Idly, i always love to lick it without any sidedish ! Whereever she prepares this, i cant resist licking it immediately :P So here comes my all time licking chutney :P

ALL YOU NEED:

Ripen Tomato	4 Nos.
Gingelly Oil	1 spoon
Curry Leaf	1 Twig
Garlic	4 Nos.
Chilly Powder	1 spoon
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Mustard	1 spoon
Salt	To Taste

METHOD:
     Grind all 4 tomatoes along with Garlic to a fine paste. Take a pan. Heat a spoon of gingelly oil, add mustard once it cracks, add curry leaf, coriander leaf, pour grinded items, add chilly powder, turmeric powder and required salt. DONOT add water. Allow it to boil, until raw smells goes off. Now serve with Dosa or Idly. So simple is it !!??

♬ Sangeetha♡Nambi ♬

Onion Chutney

     The most favorite chutney of mine. Being a "Dont Waste" person, whenever i prepare this chutney, i use to pray it should be left out atleast some few spoons !! Do you know why ??!! So that will get some spoons to lickaway !! He he he :P Also, i should say this is my savior, Yes, if i dont feel like prepare some gravy for my tiffen. Blindly i'll prepare. Even my hubby and lil will love this for sure. So, here comes my lick away chutney !!!

ALL YOU NEED:

Big Onion	3 Nos.
Urad Dhall	1 spoon
Bengal Gram	1 1/2 spoon
Red Chilly	3 Nos.
Curry/Corainder Leaf	2 Twigs
Coconut pieces	4 Nos.
Salt	To Taste
Oil	To Saute

To Temper:

Mustard	1 spoon
Curry Leaf	1 Twig
Oil	1 spoons

METHOD:
     Heat a spoon of oil in a pan. Add Urad Dhall, Bengal Gram, saute it in oil until it turns golden brown. Now add diced onion, red chilly, Corainder Leaf and add pinch of salt. Saute it well until raw smell goes off. Let it cool for a while. Now grind the saute items along with coconut pieces and adjust with salt. Now temper it by heating a spoon of oil in a pan, add mustard and curry leaf into it. Put off the flame. Add it to the chutney and serve with Hot idli.

Note: Can also add green chilly instead of red chilly or also try by adding both. Also, i'll prefer to temper this chutney. So, tempering is also purely OPTIONAL

♬ Sangeetha♡Nambi ♬

Peanut Fried Gram Chutney

     I am an ardent fan(!) of Peanut. I love peanut in any form, from Raw nuts till chutney. Usually i use to prepare Peanut chutney without adding any grams or nuts. One day, i came from office only @ 8.30 P.M, i was in hurry to prepare sidedish for my Dosai. When i checked for peanut, i had very little amount. So, just thought of compensate with Fried Gram. Started my preparation process, its the outcome time, Peanut with Fried Gram, will it give -ve result. Noooooooooo way !!! the result was ++ves, i mean DOUBLE POSITIVE. I was literally licking the chutneys and u know, Dosa became my side dish for my chutney :P Here comes my new tried recipe for your quick views....



ALL YOU NEED:

Fried Peanut	1/4 cup
Fried Gram	1/4 cup
Coconut Pieces	3 Nos.
Green Chilly	1 No.
Red Chilly	1 No.
Garlic	1 clove
Tamarind	Pinch
Corainder Leaf	1 Twig
Curry Leaf	1 Twig
Mustard	1 spoon
Urad Dhall	1 spoon
Salt	To Taste
Oil	To Temper

METHOD:
    Grind Peanut, Fried Gram, chillies, coconut pieces, corainder leaf, garlic, tamarind along with required salt by adding lit bit of water. Grind it until it becomes fine paste. Chutney is ready now........ Hah !! so soon know ;) Now keep a pan, heat a spoon of oil, allow mustard to splutters (Somewhat Rhyming.. He he...). Add urad dhall, once it turns bit golden brown color, add curry leaf, wait till it becomes partial cripsy, then pour the garnished content to the chutney. Adjust salt. Serve, NO NO lick :P this rich chutney. He he he.....

Note:Green chilly and Red chilly combo will give more taste.

♬ Sangeetha♡Nambi ♬

Instant chutney

    This is an another recipe looted from my colleague. I should say, its the Best chutney for Office goers which can be prepared within 5 minutes with simple inhouse ingredients. Most of the time, this will be my side dish for dinner or breakfast. My mom got a policy to prepare each and every dish in perfect way from grinding till garnishing, doesnt matter how complicated it is and will not compromise any simple ingredients. Moreover, she will not prefer simple and quick dish which can be prepared less than 10 minutes as she got a mind set that it will not taste much, but she is not the exception infront of this taste :D Yes, finally she grabbed this simple tastiest recipe from me. Most interesting and happiest thing is, this is the FIRST recipe which i thought her... Hurray !!!!!! :)

INGREDIENTS
Chopped Onion - 1 No.
Red Chilly - 3 or 4 Nos.
Coconut pieces - 1/4 cup
Tamarind - big gooseberry sized
Salt - To taste
Oil - To Garnish
Curry Leaf - 1 Twig
Mustard - 1/2 spoon

METHOD:
     Grind chopped onion, tamarind, red chillies, coconut pieces all together along with required salt. DONOT add much water to it. Garnish with mustard and curry leaf. Serve with Idly or Dosai. OMG ! only 2 lines, sooooo simple :)

♬ Sangeetha♡Nambi ♬

Toor Dhall Chutney/Thuvayal

     When i dont feel like preparing Gravy or Side dish for my lunch, will blindly go for this Thuvayal/chutney as it will act as "THE BEST" all rounder as Gravy as well as a side dish. I learnt this recipe from my mom which she use to prepare in a simple form and i should said, she is a good in preparing this. But recently when i went to my aunt's house, my aunt prepared it for me in a different method which had a "Heavenly Taste". Yes, she add so many ingredients for that delicious outcome. Now, My aunt become BEST in preparing this. Nowadays, my mom use to prepare this in my aunt's method. Here comes my aunt's method....

INGREDIENTS
Toor Dhall - 1/2 cup
Chopped Onion - 1 or 2 Nos.
Chopped Tomato - 1 No.
Red Chilly - 2 Nos.
Green Chilly - 1 or 2 Nos.
Cumin Seed - 1/2 spoon
Curry Leaf - 1 twig
Corainder Leaf - 2 Twigs
Grated Coconut - 1/2 cup
Tamarind - Small gooseberry size
Salt - To taste
Oil - To fry

METHOD:
     Keep a pan and heat a spoon of oil. Add all items under "Ingredients" section 1 by 1 except coconut. Saute it until raw smell goes. Allow it to cool for 5 mins. Then grind the sauted mixture along with grated coconut. Add required salt in between. Hmmm....... I can feel the smell now. Its soooooooo easy.

Note:Dont add much water, it will spoil the taste for sure.

♬ Sangeetha♡Nambi ♬

Inji or Ginger Chutney

     Ginger Chutney, most of the ppl, will hate this word :) But this is my favorite one. I use to prepare this simple and easiest recipe for hot steamed rice and it taste yummy. Try this and let me know ur feedback.
Iam posting this to participate in "Healing Food" event hosted by Sara's Corner and started by Siri



INGREDIENTS:
Ginger - 2" or 3"
Coriander Seeds - 1 spoon
Green or Red chilly - 2 Nos
Coconut - 3 pieces
Tamarind - Few
Urud Dhall - 1 spoon
Oil and Salt to taste

METHOD:
Keep a pan fry all the item in Ingredients except coconut, Tamarind and salt. Allow it to cool for 10 mins. Then grind the fried item with Coconut, Tamarind and Salt. Delicious Ginger Chutney is ready. This is very tasty when mixed-up with white rice and side dish for Rasam rice.

Groundnut/Peanut Chutney

INGREDIENTS
Roasted Groundnut/Peatnut - 1 cup
Coconut - 4 pieces
Tamarind - 1 inch
Coriander - 2 Twigs
Red Chilly / Green Chilly - 3 Nos.
Salt - To taste

To Garnish:
Oil - 1 spoon
Mustard - 1/2 spoon
Urad Dhall - 1/2 spoon
Curry Leaf - 1 twig

METHOD:
     Grind all the items in "Ingrediants" by pouring little amount of water. Transfer it into a vessel. Keep pan, pour a spoon of oil. Add mustard, once it splutters up, add urad dhall, curry leaf and pour the fried items into the chutney vessel.
This can be prepared instantly when the groundnut is roasted.

    Sending to the event CWS-Peanuts hosted by Priya.

Onion Chutney

INGREDIENTS
Onion - 4 Nos.
Urud dhall - 1 spoon
Bengal Gram - 1 spoon
Tamarind - 1"
Coriander - 1 twig
Green or Dry chilly - 3 or 4 small sized
Coconut - 5 or 6 pieces
Oil and Salt to taste

METHOD:
     Keep a pan, pour oil allow to heat for a while. Put Urud and Bengal Gram, fry it until it turns into golden brown. Then put chopped onion, Green/Red chillies, Coriander leaf and salt to taste. Fry until the raw smell goes off. Put off the flame and allow it cool. Then grind the fried item along with Coconut, Tamarind and salt (if required). This will be yummy combination for Dosa and idly.

Traditional Tomato Chutney

INGREDIENTS:
Tomato - 3
Onion - 1
Ginger - 1 inch
Garlic - 5 cloves
Green or Red Chilly - 4 Nos.
Curry Leaf - 1 twig
Mint Leaf - 3 twigs
Corainder Leaf - 3 twigs
Urad Dhall - 1 spoon
Bengal Gram (Kadalai Parupu) - 1 spoon
Coconut - 4 pieces
Fried Gram (Odacha Kadalai) - 2 spoon (Optional)
Salt - To taste
Oil - To fry

METHOD:
     Keep pan, pour 2 spoons of oil. Add Urad dhall and Bengal gram and fry for a while, until it turns golden brown. Then add other items in "Ingredients", fry until the raw smell goes off. Allow it to cool for a while. Then grind the mixture in mixie and Serve with Idly or Dosai.

Pudhina or Mint Chutney

INGREDIENTS
Mint or Pudhina Leaf - Half bundle
Urud dhall - 1 spoon
Bengal Gram - 1 spoon
Tamarind - 1"
Ginger - Half Inch
Green or Dry chilly - 3 or 4 small sized
Coconut - 5 pieces
Oil and Salt to taste

METHOD:
     Keep a pan, pour oil allow to heat for a while. Put Urud and Bengal Gram, fry it until it turns into golden brown. Then put Mint/Pudhina leaves, Green/Red chillies, Ginger and salt to taste. Fry until the raw smell goes off. Put off the flame and allow it cool. Then grind the fried item along with Coconut and salt (if required). This will be yummy combination for Dosa, idly and Steamed hot rice.

Note: Same can be done with Coriander leaf and Curry Leaf instead of Mint/Pudhina.

Coconut Chutney

INGREDIENTS:
Coconut - 8 slices
Fried Gram or Odacha Kadalai - 4 spoons
Green Chilly - 2
Ginger - Half inch
Garlic - 2 Cloves
Small onion - 3 nos.
Coriander and Curry leaf
Salt to taste

To Garish:
Oil, Mustard, Urud Dhall, Curry leaf, Coriander

METHOD:
     Grind all the items in "Ingredients" by pouring some water. Pour the mixture in a vessel. Keep a frying pan, pour some oil and put garnish item and allow it to fry for a while. Then pot the items into chutney to add more flavour.

Instant Tomato Chutney

INGREDIENTS:
Ripen Tomato - 3
Chilly powder - 1 1/2 spoon
Mustard
Ginger Garlic Paste - 1/2 spoon
Sesame Oil and Salt to taste
Curry leaf

METHODS:
    Grind tomatoes. Keep pan and pour oil. Add mustard allow it to splutter. Add curry leaves and ginger garlic paste, fry it until the raw smell goes off. Pour grinded tomato into the pan, add 1 and half a spoon of chilly powder. Mix it well. Add salt to taste, allow it to boil for 5 mins to evaporate the raw smell of chilly powder.
Now the tasty and instant tomato chutney READY !!!