February 17, 2018

Murukku Tomato Chutney / Chutney Recipe - 13 / #100chutneys


Do you have leftover Murukku / Chakli at the home ? Then, try this interesting chutney which tastes yummy with Idly and Dosa. A couple of months back, I tried a chutney recipe using leftover Thattai which  was a super hit among my family members. From that moment, I was in keen to try a chutney using Murukku and finally, here it is. I am happy that this innovative chutney also helped me in getting a lovely appreciation from my loved ones. The chutney tasted so delicious and trust me, it is really difficult for someone to guess that the chutney has Murukku in it.


Here comes the recipe of an interesting chutney using Murukku....

Ingredients :

2 Tsp Oil
3 - 4 Murukku / Chakli, break into pieces
2 Tomatoes, Finely chopped 
3 - 4 Green chillies ( Adjust according to taste bud )
Small piece of Ginger, chopped
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 
A sprig of Curry leaf 
1 Dry red chilli, cut into half

Method :

Heat oil in a pan and add green chillies followed by tomatoes and chopped ginger. 

Saute until the tomatoes turns soft and remove from the flame. 

Cool the sautéed ingredients and meanwhile, grind the Murukku pieces into fine powder using blender. 

Now add the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water. 

Once done, transfer it to a bowl and keep aside. 

Heat oil in a pan and add mustard seeds. 

Once it starts spluttering, add urad dal followed by hing powder, curry leaf and dry red chilli. 

Fry and add it to the prepared chutney. 

Serve.


Serving Options :

Serve it with Idly or Dosa. 



February 16, 2018

Vadagam Thakali Chutney / Vadagam Tomato Chutney / Chutney Recipe - 12 / #100chutneys


If you are from Tamil Nadu, then I am sure there is no need of introduction for such a delicious seasoning "Vadagam". And for others, Vadagam is nothing but a seasoning which contains Onion, Jeera, Garlic, Curry leaves, Methi, Turmeric etc. All these ingredients are mixed with an oil and dried in hot sun during summer season. This can be used as tadka / seasoning for Kuzhambu, Kootu, Sambhar etc and apart from these, varieties of chutneys can also be prepared. I had already posted my family's traditional chutney using Vadagam which goes yummy with Curd rice. Click HERE to view the detailed recipe. And today's recipe is prepared using just 3 ingredients and goes with any varieties of Rice recipes, Idly and Dosa. The vadagam is sautéed along with tomatoes and red chillies is further ground into fine paste to give a delicious and tasty chutney. Adjust the quantity of chillies, according to taste bud.


Ingredients :

1 Tbsp Oil ( Gingelly Oil )
4 Tbsp Vadagam
2 Big Tomatoes, finely chopped
10 - 12 Dry red chillies ( Adjust according to taste bud )
Salt to taste

Method :

Heat oil in a pan and add vadagam.

Fry it for half a minute and add chopped tomatoes.

Saute till it turns soft and add red chillies.

Saute it again for couple of minutes and remove from the flame.

Cool the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Plain rice, Curd rice, Rasam rice, Idly or Dosa.




February 15, 2018

Cabbage & Capsicum Chutney / Chutney Recipe - 11 / #100chutneys


So far, I had completed 10 chutney recipes and yeah, there is still a long way to go. I would love to thank all my readers for the lovely encouragement and support. Click HERE to view my last 10 days chutney series.

And coming to toady's chutney...

Cabbage & Capsicum chutney is a healthy chutney to serve with Idly or Dosa. If you have a fussy eater at home who hates veggies, then try this chutney which has veggies, ground nuts and urad dal. Adjust the quantity of chillies according to taste bud.


Ingredients :

2 Tsp Oil
1/2 Cup Cabbage, finely chopped
1/2 Cup Capsicum, finely chopped
1 Tomato, finely chopped
1 Tbsp Urad dal
1 Tbsp Ground nuts
6 - 7 Dry red chillies
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
6 - 7 Ground nuts
Sprig of Curry leaf
A pinch of Hing powder 

Method :

Heat 1 Tsp oil in a pan and add finely chopped cabbage followed by capsicum.

Saute it for a minute and add chopped tomato.

Saute it again for couple of minutes or until the tomato turns soft and remove from the flame. Keep aside.

Add remaining oil to the same pan and add urad dal followed by ground nuts and dry red chillies.

Fry it and remove from the flame.

Cool all the sautéed ingredients together and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add ground nuts followed by curry leaf and hing powder.

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly or Dosa.


February 14, 2018

Radish - Chana dal Chutney / Mullangi Kadalai Parupu Chutney / Chutney Recipe - 10 / #100chutneys


I always prefer to include Radish in my regular diet because of its huge list of health benefits. Radish are very good for liver and stomach. Apart from these, it treats kidney disorders, prevent piles, aids in directions, helps in weight loss etc. This veggie can be eaten raw in the form of salad or many recipes like sambhar, kurma, chutney can also be prepared. In my today's chutney series, I have included Radish along with Chana dal to prepare a simple and tasty chutney to pair up with a plain rice. Apart from plain rice, this goes perfect with Rasam rice and Curd rice. Adjust the quantity of chillies according to taste bud.


Ingredients :

1 Tbsp Oil 
1 Radish, grated
3 Tbsp Chana dal / Kadalai parupu
8 Dry red chillies (Adjust according to taste bud )
1/2 Tsp Cumin seeds / Jeera Seeds
Small piece of Tamarind
Salt to taste 

Method :

Heat oil in a pan and add chana dal.

Fry it for a minute in low flame and add dry red chillies followed by cumin seeds.

Add grated radish and tamarind piece.

Saute till the raw smell of radish goes off.

Once done, remove from the flame and cool the mixture.

Grind it little coarsely by adding the required quantity of salt and water.

The consistency of the chutney should not be watery.

Transfer the prepared chutney to a bowl and serve.


Serving Options :

Serve with Plain rice, Rasam rice or Curd rice.


February 13, 2018

Green Peas Chutney / Chutney Recipe - 9 / #100chutneys


Green peas chutney is a tasty and healthy side dish to serve with Idly or Dosa. Green peas are good for health as it contains good source of Vitamins, iron, calcium etc. Peas are also high in purines so people who have kidney problem or gout, should try to avoid it. Peas are popularly used in pulao and curries. But chutneys can also be prepared with various combination of ingredients. In my today's recipe, I have used fresh green peas along with onion and red chillies to give a delicious chutney. Adjust the quantity of red chillies according to taste bud. Green chillies can also be used instead of dried ones.

Sharing few Peas recipe along with this post..

Peas Bajra Roti 

Oats and Peas Congee

Bengali Matarsutir Dal 

Green Peas Kachori 

Ingredients :

2 Tsp Oil 
2 Big Onion, Finely chopped 
1/2 Cup Fresh Green peas 
10 - 12 Dry red chillies ( Adjust according to taste bud ) 
2 Sprigs of Curry leaves
Small piece of Tamarind 
Salt to taste 

For Tadka / Thalimpu :

1 Tsp Oil
1/2 Tsp Mustard seeds 
1 Tsp Urad dal 
1 Sprig of Curry leaf 
A pinch of Hing powder 

Method :

Boil green peas and keep aside.

Heat oil in a pan and add chopped onions.

Saute for a minute and add dry red chillies followed by curry leaves, boiled green peas and small piece of tamarind.

Saute it again for 2 - 3 minutes and remove from the flame.

Cool the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaf and hing.

Fry it and add to the prepared chutney.

Serve.


Serving Options :

Serve with hot Idly or Dosa.


February 12, 2018

Radish Leaves Chutney / Mullangi Leaves Chutney / Chutney Recipe - 8 / #100chutneys


My today's chutney recipe is using an amazing leaf which has lots of nutrients like vitamin C, iron, calcium etc. And in addition, it lowers the cholesterol and regulate digestion. Its nothing but a leaves of a popular veggie Radish. Yes ! Radish leaves has loads of healthy benefits so try to include in diet instead of throwing away.  Radish leaves are high in fiber which helps in weight loss too. Apart from chutney, radish leaves can be used in dal fry, sambhar, stir fry etc.  In this recipe, I had used these leaves along with coriander leaves to prepare a healthy and delicious chutney. This goes yummy with plain rice or an also be served with Idly or Dosa.

Ingredients :

2 - 3 Tbsp Oil 
1 1/2 Tbsp Coriander seeds
1 Tsp Cumin seeds / Jeera seeds 
1 Tbsp Urad dal 
6 Dry red chillies ( Adjust according to taste bud ) 
2 - 3 Green chillies ( Adjust according to taste bud ) 
6 Garlic pods 
1 Cup Radish leaves, chopped 
1 Cup Coriander leaves, chopped
2  Tbsp Tamarind extract 
Salt to taste 

For Thalimpu / Tadka :

1 Tbsp Oil 
1 Tsp Mustard seeds 
2 Dry red chillies 
2 Sprigs of Curry leaves 
Less than 1/4 Tsp Hing powder 

Method :

Heat oil in a pan and add coriander seeds followed by cumin seeds and urad dal.

Fry it for half a minute and add red chillies followed by green chillies and garlic pods.

Saute it for a minute and add the chopped radish leaves followed by coriander leaves and Tamarind extract.

Cover it with a lid and cook it for 3 minutes in a low flame or until the colour of the leaves changes.

Once done, cool the mixture and grind into fine paste.

Transfer it to a bowl and keep aside.

Heat oil in a small pan and add mustard seeds.

Once it spluttering, add dry red chillies followed by curry leaves and hing powder.

Now add the prepared tadka to the chutney and serve.


Serving Options :

Serve with Plain rice, Idly or Dosa. 
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