Betel Leaves Chutney / Vetrillai Thuvaiyal

Betel leaf is a must in offerings to god and is usually served   following a feast in India.

Betel leaf are good for digestion , so our ancestors followed it as a custom after the feast and is good for pregnant ladies as it helps them in lactation.

I had already posted a rice recipe using this betel leaf , Vetrillai Poondu Sadam , a flavorful Rice with betel and garlic .

Ingredients :

Betel leaves  ( small ) – 5 -6

Chopped cilantro leaves – ½ cup

Urad dhal – 2 tbs

Red chillies – 2

Tamarind – a small marble sized

Oil – 1 tsp

Salt to taste

Method :

Wash and pat dry and chop betel leaves.

Heat oil  in a pan , add urad dhal and sauté till golden .

Add in dry chillies and sauté for a minute.

Let it cool and add in the chopped betel leaves , coriander              leaves and tamarind.

Grind along with salt and little water .

Betel leaf chutney is ready to serve.

Serve along with plain rice , idli or dosa.

We had it with  plain dosa.

Coconut Thuvayal

 This was a simple sidedish goes well with rice / idli / dosa. It was same as the coconut chutney , the difference is usage of tamarind and it will be thick in consistency.

 Thuvayal was the word commonly used to pronounce thick grounded sidedish , which was grounded in the mortor pestle in olden days.

 This was simple thuvayal , which I grinded in blender.

Requirements :

Grated coconut – 1 cup

Roasted Channa dhal – ½ cup

Curry leaf – a sprig

Green chilli – 2

Ginger – ½ inch piece

Tamarind  - a small marble size

Salt as required

Method :

In a blender grind coconut , chilli , ginger , curry leaves , salt and tamarind along with little water.

If you want , can add the tempering to the thuvayal.

Coconut thuvayal is ready to serve.

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Manathakali keerai / Black Night shade greens chutney

   Most of the tamilians knew this green , as it is widely used throughout Tamilnadu. In our kongu region we call it as milaguthakali keerai , the name may be due to its berries resembling milagu which is pepper corn in English.

   Mostly this green is used to make stir fry  and its unripe berries are used to make puli kulambu. We make this chutney preparation , which is a best combo with rice , idli , dosa and roti.

 We have this plant in our farm , so we will make any dish using its products at least once in a week.

  This green is an excellent medicine in curing peptic ulcer and stomach ulcer. The raw leaves say 5 – 6 leaves have to be chewed and shallowed before having food in the moring.

 So lets move on to the recipe……..

Requirements :

Milaguthakali keerai – 2 cups

Dry chilly – 4

Tomato – 1

Garlic – 2 cloves

Shallots – 5

Cumin – ½ tsp

Pepper – ½ tsp

Coriander seeds – ¼ tsp

Oil – 1 tsp

Salt as required

Grated coconut – 4 tbs

Method :

Heat oil in a pan , add the cumin , pepper corns , coriander and fry well.

Add the garlic , shallots , dry chilly and fry for five minutes.

Now add the greens and sauté till all the water is evaporated.

Add the chopped tomato and saute for two minutes.

Let it cool .

Grind along with coconut and required salt.

Add little water while grinding.

Manathakali chutney is ready to serve.

Tempering can be added if needed.

Serve with idli / Dosa.

Note :

  A small marble sized tamarind can be used instead of tomato.

Roasted gram dhal  can be used in place of coconut.

  

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Bombay chutney / Besan flour kurma

 I don’t know why this kurma is called as Bombay chutney. It is a excellent side dish for idli and dosa.

  This dish comes to rescue when we don't have any veggies to make the side dish for breakfast. It is a dish which can be made in a hurry.

 I like this kurma with idli and dosa most. Some are serving it with poori also , i didn't tried that combo yet.

 It is simple and easy to make with few ingredients.

Requirements :

Besan flour – ¼ cup

Onion – 1

Green chilly – 2 -3

Curry leave – a sprig

Tomato - 1

Oil – 1 tsp

Mustard seeds – ¼ tsp

Asafetida – a pinch

Turmeric powder – ¼ tsp

Salt as Required

 

Method :

Mix the besan flour with two and half cup of water without lumps.

Heat oil in a pan, add the asafoetida and mustard seeds. Let it crackle.

Add the chopped shallots and sauté till translucent.

Add the slit green chillies and curry leaves, sauté for a minute.

Add the chopped tomato and sauté till fully mashed.

 Add the besan mixture and the turmeric powder and mix well.

Add the required salt and let it boil.

The gravy will thickens.

Bombay chutney is ready to serve.

Serve with idli and dosa.

 

Pottukadalai chutney

  Roasted gramdhal is called as pottukadalai in tamil . this chutney is the special preparation of my maternal grandma to grandpa. As he underwent By-pass surgery , he was not allowed to have coconut.

 Although , my grandpa passed away on july 22 , whenever I make this chutney his memories revolves in my mind . we had a lot of fond memories about him.

  This chutney is suitable for diabetic patient too. It tastes similar to coconut chutney . This chutney goes well with idli , dosa , roti and rice too.

Requirements :

Roasted gram dhal – 1 cup

Green chilly – 2

Ginger – 1’’ piece

Curry leaves – a sprig

Coriander leaves – few

Salt as required

Method :

In a blender , grind gram dhal , ginger , curry leaves , coriander leaves , chilly and salt without water for a turn.

Add quarter cup of water and grind again.

Pottukadalai chutney is ready.

Note :

No tempering is added to make this chutney healthy.

Spinach Pesto - an Indian Twist

 Pesto is the name to the Italian dip / spice paste used in making pasta. Outside Italy it is used to call all cold sauce and dips.

 It is a sauce originated in northen Italy and traditionally consists of garlic , basil , pinenuts , olive oil and parmesan cheese and grounded with a circular motion of the pestle in the mortar.

The traditional basil based pesto is called as pesto alla Genovese.  There are many varities of pestos are made these days.

Sometimes almonds , cashewnuts , walnuts are used instead of pinenuts and sometimes mint leaves are mixed with basil leaves.

   

I made this spinach pesto with groundnuts as I won’t get pinenuts in my place. I didn’t tasted raw spinach before , so I don’t know how it will taste. After tasting I fell for it . I used this in making the pull apart bread and also with idli.

 It was simple and easy to make with few ingredients.

Requirements :

Spinach – 2 handful

Roasted groundnuts – 1 handful

Garlic – 6 cloves

Green chilly – 4

Melted butter – 1 tbs

Salt as required

Method :

In a blender , first grind the roasted groundnuts.

Add the chopped spinach , green chilly , garlic and required salt.

Grind again by adding the melted butter.

You will get a fine smooth paste of the pesto.

Spinach pesto with the Indian twist is ready to serve.

Note :

I used the roasted groundnuts with its skin itself , so you can see small red color pieces in the pesto.

Don’t add water while grinding , water from the fresh spinach is enough.

Snake gourd seeds chutney

  When I made snake gourd stir fry , I stored the seeds thinking of making chutney. I didn’t made it before , I just tried and it came out well. It will be wealth out of waste.

Requirements :

Snake gourd seeds – 1 cup

Tomato – 1

Green chilly – 3

Red chilly – 2

Oil – 1tsp

Cumin – a pinch

Pepper – 6 corns

Garlic – 4 cloves

Ginger – 1’’ piece

Grated coconut – 2 tbs

Salt to taste

Method :

Heat oil in a pan , add ginger and garlic . sauté well.

Add snake gourd seeds and sauté well.

Add chopped tomato , chilles , pepper and cumin.

Allow to cool and grind with salt and coconut.

Can add tempering if you wish.

Serve with idly and dosa.

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Tomato mint chutney

  This chutney I learnt from my mom. She makes this for idly. It tastes great with steaming idly. This  is easy to make.

Requirements :

Mint leaves – a bunch

Tomato  - 1

Dry chilly – 2

Oil – 1 tsp

Cumin – ¼ tsp

Pepper – ¼ tsp

Salt as required

Method :

 Heat oil in a pan , add chilly , cumin , pepper and wait till splutters.

Add the mint leaves and sauté well.

Add the chopped tomato and sauté well.

Grind along with required salt.

Tempering can be added if wanted.

Happening @ siris food flavours

Bottle gourd peels chutney

  This chutney is made of bottle gourd skin peels. As we heard that all the nutrients of the veggies are nearby the skin. As we won’t use the skin we are deprived of the nutrients. This chutney tastes great with dosa and idly.

Requirements :

Bottlegourd peels – 1 cup

Onion – 1

Garlic – 2 cloves

Ginger – 1’’ piece

Tomato – 1

Dry chilli – 4

Mint leaves – 10

Coriander leaves – 2 tbs

Coconut – 4 tbs

Oil – 1 tsp

Method :

 Heat oil , add onion , chilly and saute well.

Add the bottle gourd peels , ginger , garlic and tomato. Sauté till raw smell leaves.

Grind along with coconut , mint leaves and coriander leaves.

Add required salt and half a cup of water while grinding.

Tempering Can be  add if required.

Serve with idli / dosa.

Happening @ siris food flavours

Onion tomato mint chutney

  This chutney was a signature recipe of my mom. She makes this chutney for dosa. I like the combo very much. It is easy to make with simple ingredients.

Requirements :

Onion – 1

Tomato – 1

Mint  - 10 leaves

Urad dhal – ½ tsp

Oil – 1 tsp

Dry chilly – 3

Salt as required

Coconut – 1 tbs

Method :

 Heat oil in a pan , add urad dhal and fry.

Add chopped onion and tomato. Sauté well.

Add dry chilly , mint and mix well.

Grind along with coconut and salt.

Chutney is ready to serve with dosa.

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Valaipoo chutney ( Banana Blossoms dip )

   This is another healthy chutney made from vallaipoo / plantain flower. This delicious chutney can be made quick.

Requirements :

Vallaipoo – a cup

Oil – 1tsp

Dry chilly – 4

Urad dhal – 1 tsp

Roasted sesame seeds – ¼ tsp

Pepper – 4 corns

Tamarind – marble size

Salt to taste

Method :

Steam cook cleaned and chopped valaipoo.

Heat oil , roast urad dhal ,dry chilly and pepper.

Grind all ingredients with required salt.

Chutney is ready to taste.

Event ~ Chutneys & Dips

Peanut coconut chutney

 Peanut chutney is famous chutney in tamilnadu. In this using coconut gives a different taste. It is simple and quick to make. It will be great combination with adai and kambu dosai.

Requirements :

Roasted peanuts – 1 cup

Grated Coconut – 4 tbs

Red chilly – 5

Cumin and pepper – a pinch

Salt to tate

Oil -1 tsp

Mustard seeds - ½   tsp

Curry leaves- 1 sprig

Method :

 Grind peanuts , coconut , chilly , cumin , pepper , salt with required water.

Heat oil , add mustard seeds , curry leaves.

Add this tempering to the chutney.

Ready to serve with dosa and idly.

Event ~ Chutneys & Dips