Apple & Chickpeas Salad

Apple and Chickpeas Salad is a delicious and nutritious salad. It's made with lettuce, apple, chickpeas, purple cabbage, coloured baby carrots, Thai red chilli, chives, cherry tomatoes and tossed with a flavourful dressing using mayo, curd, mustard sauce and maple syrup. 

Salad is one of the healthiest and easiest choice of food when it comes to lunch, parties or dinner. Salad can be made either simple or exotic based on the ingredients and dressing. Personally, I love salad and can survive with that ;) Since my salad is loaded with veggies and a fruit, it can be served as a meal. A bowl of this salad and a glass of fresh juice was my meal when I prepared this nutritious salad. The creamy dressing with the mild sweetness from maple syrup is the highlight of the salad which made my family to fall for this salad including my little kiddo who hates salad. What else do I need than this as a mother :)

Have a look on few interesting salad recipes which I have shared on my page.. 

Chickpeas & Avocado salad

Apple & tomato salad using chickpeas dressing

Cucumber & Pinenuts salad 

Radish & Carrot salad 

Sprouts & Zucchini Salad 

Sending this salad recipe to a blogger event Shhh secretly cooking challenge which is happening every month among few fellow bloggers. Summer salad is the theme for this month and it was suggested by Kalyani Sri. And also, she is my partner for this month challenge :) 

Kalyani Sri is a wonderful blogger who owns a page in the name of Sizzling Tastebuds. Her page has loads of delicious recipes in all categories like Diabetic foods, party recipes, eggless baking, Protein rich recipes, sugar free recipes and many more.. Especially I liked her Vegan chilli chocolate mousse , Sugar free apple raisin muffins and Kidney bean - Sesame seed dip. For more recipes, head to her page. 

Coming to the secret ingredients, I was given Apple and chives by her and I suggested barley & Lemon juice for her. Using those ingredients, she prepared a healthy and an interesting salad "Warm Barley summer salad with kiwi and roasted peppers". 

This Apple and chickpeas salad can be served warm or cold. Variations can be done to this recipe by including more veggies and fruits like pears, grapes etc. The addition of maple syrup to the dressing gives a mild and delicious taste to the salad. Chives can also be substituted with spring onions if it is not available. 

Here comes the recipe of this refreshing salad... 

Ingredients :

1 Apple, chopped into small cubes

1 Cup Chickpeas, cooked 

1/2 Cup Purple Cabbage, shredded 

1/2 Cup Coloured Carrots, cut into small pieces or shredded

2 Tbsp Chives, finely chopped 

1 Thai red chillies, finely chopped

5 Cherry Tomatoes, cut into halves

6 - 7 Lettuce leaves

For dressing :

1/4 Cup Mayo 

3 Tbsp Yogurt 

1/2 Tsp Mustard sauce 

1 Tsp Maple syrup 

Method :

Beat Mayo and yogurt in a bowl and add mustard sauce followed by maple syrup.

Mix well and keep aside. 

Place the lettuce evenly on the plate and keep aside. 

Now add all the veggies along with chickpeas and apple to a bowl and add the prepared salad dressing.

Gently mix well and place it on the lettuce layered plate. 

Serve warm or cold. 

Amaranth Leaves & Peanut Chutney / Chutney Recipe - 53 / #100chutneys

Amaranth leaves / Mulai Keerai is popularly used in south Indian cuisine in the form of Kootu, Stir fry and Sambhar. It is available in both green and red colour. In my today's recipe, I have used green Amaranth leaves along with peanuts to give a creamy and delicious chutney. This chutney pairs perfectly with a hot plain rice. Adjust the quantity of green chilli according to taste bud.

Ingredients :

1 Tbsp Oil
1/2 Tsp Cumin seeds / Jeera
2 - 3 Garlic pods
3 - 4 Green chillies, chopped ( Adjust according to taste bud )
1 Bunch Amaranth leaves / Mulai Keerai ( Approx 1 1/2 Cups Chopped leaves ) 
1/4 Cup Peanuts / Groundnuts
Salt to taste 

For Tadka :

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

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods and green chillies.

Add peanuts and fry it for couple of minutes.

Now add chopped leaves and saute well until the leaves get cooked.

Once done, cool and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal along with hing powder.

Fry until the colour of dal changes and add it to the prepared chutney.

Serve.

Serving Options :

Serve it with Rice and Roti.

Yellow Zucchini & Parsley Chutney / Chutney Recipe - 39 / #100chutneys

Here comes another interesting recipe using Zucchini / Courgette and Parsley. Zucchini is a summer squash which is available in Yellow and Green colour. It resembles like Cucumber and also have many amazing health benefits. 90 - 95 percentage of this vegetable contains water so it is good for weight loss. Parsley is mostly confused with Coriander leaves but both are different. Parsley is generally used as a garnishing herb but it also have huge list of medicinal values. Using both the healthy ingredients, I have prepared a flavourful chutney which goes with Idly and Dosa.

Sharing few Zucchini and Parsley related recipes which I had posted earlier...

Zucchini Dal Soup 

Zucchini - Red poha baked Cutlet 

Zucchini Salna 

Sprouts & Zucchini Salad 

Herbed Fish and Rice 

Ingredients :

2 Tsp Oil 
1/2 - 3/4 Cup yellow Zucchini, Finely chopped 
1/4 Cup Parsley, Finely chopped 
2 Tomatoes, Finely chopped 
3 - 4 Green chillies, chopped 
Small piece of Ginger 
Salt to taste 

For Tadka :

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

Method :

Heat oil in a pan and add chopped Zucchini.

Saute it for a minute and add the remaining ingredients except salt.

Saute for 3 - 5 minutes or until the veggie gets cooked.

Once done, cool the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer the prepared chutney to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder.

Fry and add it to the prepared chutney.

Serve.

Serving Options :

Serve with Idly or Dosa.

Chukka Kura & Ivy Gourd Chutney / Chutney Recipe - 34 / #100chutneys

The look of Chukka kura is similar to Palak ( Spinach ) and also have a sour taste. So it is popularly known as Khatta Palak. Chukka kura pappu and pachadi is a quite famous dish in Andhra Pradesh and Telangana which is generally served with hot rice. And also, these leaves can be used in Pulusu ( Kuzhambu ) and stir fries along with potato. In my today's chutney series, I have used another healthy veggie "Ivy gourd" along with these leaves to give a delicious chutney which pairs perfectly with Rice, Idly and Dosa. This chutney is easy to prepare, tastes yummy and healthy too. Adjust the quantity of chilli according to taste bud. 

Ingredients :

1 1/2 Tbsp Oil 

1 1/2 Cups Chukka Keera ( 1 Bunch ) 

8 - 10 Ivy gourd / Kovakkai / Tindora, finely chopped 

4 - 5 Green chillies, chopped ( Adjust according to taste bud ) 

1 Tsp Jeera / Cumin seeds 

4 - 5 Garlic pods 

Salt to taste 

For Tadka :

1 Tsp Oil 

1 Tsp Urad dal 

2 Dry red chillies 

A pinch of Hing powder 

Method :

Heat oil in a pan and add garlic pods followed by cumin seeds, green chillies and Ivy gourd pieces. 

Saute it for about 2 - 3 minutes in a low flame.

Now add chukka kura and saute it again until the leaves changes its colour and gets cooked. 

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

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

Transfer it to a bowl and keep aside. 

For taka, heat oil in a pan and add urad dal followed by red chilies and hing powder. 

Fry and add it to the prepared chutney. 

Serve.

Serving Options :

Serve with Rice, Idly or Dosa. 

Vendakkai Chutney / Lady's Finger Chutney / Chutney Recipe - 28 / #100chutneys

Few of you must be familiar with Lady's finger chutney and for others, you might get a strange reaction while seeing this chutney. I even gave a weird reaction when I saw Vendakkai chutney in some Telugu Cookery show long back. I usually pen down when I watch cookery shows, but somehow missed for this chutney. So I tried to recreate the same by recollecting few ingredients and also enhanced a little bit according to our taste bud. And thank god, my attempt did not go wrong. The chutney tasted so delicious and was a huge hit among family members. The addition of sesame and groundnuts gave a creamy and yummy taste. This chutney pairs perfectly with hot plain rice or with Rasam or Curd rice. The vital part of the Vendakkai chutney is the stickiness should not be there so saute well in a low flame until Vendakkai turns almost crispy ( not very crispy ).

Ingredients :

1 Tsp Oil + 1 1/2 Tbsp Oil 
8 Vendakkai / Lady's Finger, Finely chopped 
1 tbsp Sesame seeds / Ellu 
2 tbsp Groundnuts, Roasted
1 Onion, Finely chopped 
2 - 3 Green chillies, Chopped ( Adjust according to tase bud ) 
3 - 4 sprigs of Curry leaves
Small piece of Tamarind 
salt to taste
Thinly sliced or finely chopped onions for garnishing

Method :

Heat 1 1/2 Tbsp oil in a pan and add chopped Vendakkai / Lady's finger.

Saute until the stickiness goes off and lady's finger gets cooked. ( almost it turns crispy )

Remove from the pan and keep aside.

Now to the same pan, add remaining oil and add chopped onion followed by green chillies, curry leaves and tamarind piece.

Saute it until the onion changes its colour and remove from the flame.

Dry roast sesame seeds and groundnuts. Cool all the ingredients.

First grind sesame seeds and groundnuts into fine powder. Then add all the sautéed ingredients along with lady's finger.

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

The consistency of chutney should not be fine paste.

Transfer the prepared chutney to a bowl, add chopped raw onion and serve.

Adding raw onion is optional.

Serving Options :

Serve with rice.

Methi Leaves - Chana dal Chutney / Vendhaya Keerai - Kadalaiparupu Chutney / Chutney Recipe - 27 / #100chutneys

Here comes another interesting healthy chutney using Methi leaves. I am feeling really happy that my family members started eating Methi leaves and in-fact everyone started encouraging me to cook something like this so that they can enjoy all veggies. The best part of the chutney series project is, every end of the day there is some kind of guess the secret ingredient game happening in my house. Interesting right? And yeah, of course I am the one who always win ;)

Coming to today's recipe, I have used Chana dal and tomatoes to balance the bitterness of Methi leaves and it worked so well. The chutney tasted so delicious with no bitterness. I have added green chillies according to my family's preferences so adjust the quantity according to taste buds. This chutney can be served with Idly or Dosa.

Ingredients :

1 Tbsp Oil
3 Tbsp Chana dal
1 Big Onion, chopped
2 Medium sized Tomatoes, chopped
3 - 4 Green chillies ( Adjust according to taste bud )
1/2 Cup Fresh Methi leaves
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
1/2 Tsp Urad dal 
1 Dry red chilli 

Method :

Heat oil in a pan and add chana dal.

Fry until the colour starts changing and add the remaining ingredients except salt.

Saute for 3 - 4 minutes or until the tomatoes turns soft and methi leaves get cooked.

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

Grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small and add mustard seeds.

Once it starts spluttering, add urad dal and red chilli.

Fry and add it to the prepared chutney.

Serve.

Serving Options :

Serve with Idly or Dosa.

Methi Leaves & Mango Chutney / Chutney Recipe - 24 / #100chutneys

After posting an interesting cabbage & Mango chutney recipe using 3 ingredients, here comes another healthy chutney using methi leaves and mango. After starting chutney series, I am really happy that my family started including more veggies and green leafy veggies which was not liked by them earlier. And absolutely they love the taste too that the regular curries. This tangy and spicy chutney pairs perfectly with hot plain rice and curd rice. The addition of chopped onion and mango to the chutney gives an extra punch but its optional.

Ingredients :

1 Tsp Oil + 2 Tbsp Oil ( I have used Gingelly oil ) 

1/4 Cup Methi leaves 

1/2 Cup Raw Mango pieces

3 - 4 Dry red chillies ( Adjust according to taste bud ) 

2 Tbsp Coconut, grated 

1 Tsp Urad dal 

A pinch of Hing powder 

Few finely chopped onion and raw mango for garnishing

Method :

Heat 1 Tsp oil in a pan and add dry red chillies. 

Fry and remove from the flame. 

Now add methi leaves and grated coconut to the same pan and saute till the raw smell of methi leaves goes off. 

Once done, remove from the flame and cool the sautéed ingredients. 

Add chopped mango in a blender along with red chillis, methi leaves and coconut. 

Grind into fine paste by adding the required amount of salt and water. 

Heat 2 tbsp oil in a pan and add urad dal followed by hing powder. 

Fry until the dal turns light brown colour and add the ground chutney. 

Cook for couple of minutes in a low flame and transfer it to a bowl.

Garnish with chopped onions and mango before serving. 

Serving Options :

Serve with hot plain rice or Curd rice. 

Betel Leaves - Onion Chutney / Vetrillai - Vengaya Chutney / Chutney Recipe - 21 / #100chutneys

When I get the symptom of getting cold or a cough, the first thing I follow is, eating Betel leaves and increasing the intake of hot water. And this home remedy works for me to get rid of cold. Betel leaf is popularly known as Paan in Hindi, Vetrillai in Tamil and Thamalapaku in Telugu. Betel leaves have loads of medicinal benefits and sharing few which I learnt from my elders. Betel leaves are good for digestion, reduces acidity, relieves a cough, eases bronchitis etc. So it is always good to include once in a week but making my kid and husband follow this is a challenging task for me, so I try to include these leaves in my regular cooking. So far, I have used betel leaves in Soup, Rasam, Kuzhambu, Paratha, Dosa and Chutney.

Few recipes using Betel leaves...

Betel Leaves Chicken Soup 

Betel Aloo Paratha 

Betel Leaves Kuzhambu 

Today sharing one of the varieties using betel leaves, onion and tomato. Betel leaves have a strong flavour so adjust the quantity according to the size of it. I have also included finely chopped leaves in tadka which enhance the taste and flavour of the chutney. Adjust the quantity of Chilli according to taste bud and this chutney goes perfectly with Idly and Dosa.

If your family members have a cold and they refuse to eat betel leaf as such, then try this delicious and healthy chutney. Addition of one ingredient in our regular chutney will help us to keep our family healthy.

Here comes the recipe..


Ingredients :

2 Tsp Oil 
3 Onions, Chopped ( Medium size ) 
2 - 3 Betel leaves / Vetrillai ( adjust depends upon the size of leaf )
1 Tomato, chopped ( Big ) 
3 - 4 Green chillies ( Adjust according to taste bud ) 
Small piece of Ginger 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Betel Leaf / Vetrillai, finely chopped 
A pinch of Hing Powder 

Method :

Heat oil in a pan and add chopped onion.

Saute for a minute and add all the remaining ingredients except salt.

Cook until the tomato turns soft and remove from the flame.

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

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

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder and finely chopped betel leaves.

Add the prepared tadka to chutney and serve.

Serving Options :

Serve with Idly or Dosa.

Methi leaves - Horse gram Chutney / Chutney Recipe - 20 / #100chutneys

Here comes another super healthy and interesting chutney using Methi leaves, Mint leaves, Horse gram and Black urad dal. All the ingredients in this chutney have its own health benefits and absolutely delicious too. This chutney goes perfect with hot plain rice and also can be served with Idly, Dosa or Roti.

Ingredients :

1 Tsp Oil 
1 Cup Methi Leaves 
1 Cup Mint leaves 
4 Tbsp Horse gram 
4 Tbsp Black Urad dal 
1/2 inch Ginger, chopped
4 - 5 Dry red chillies ( Adjust according to taste bud ) 
Small piece of Tamarind 
Salt to taste 

Method :

Dry roast Horse gram and black urad dal. Keep aside.

Heat oil in a pan and add dry red chillies.

Fry it and remove from the flame.

Now add ginger followed by methi leaves, tamarind piece and mint leaves to the same pan and saute it for a minute.

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

First grind horse gram, black urad dal and dry red chillies into fine powder and then add the sautéed ingredients to the blender.

Grind into fine paste by adding the required quantity of salt and water.

Transfer it to bowl and serve.

Serving Options :

Serve with hot plain rice, Roti, Idly and Dosa.

Pachai Mochai - Kothamalli Chutney / Avarekalu - Coriander leaves Chutney / Chutney series - 19 / #100chutneys

My today's chutney recipe is using a seasonal vegetable Mochai which is popularly known as Avarekalu in Kannada and Field beans in English. Many interesting recipes like stir-fry, kuzhambu, rice, akki roti, kurma etc can be prepared using these beans. Since the availability of these beans is very less in Telangana compared to Tamil Nadu and Karnataka, my mother used to bring it from Tamil Nadu so that I can store it in a freezer for months like we do for fresh peas. For the first time, I tried chutney using these beans and it tasted so delicious. This chutney can be served with Curd rice, Rasam rice, Idly and Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil 
1/2 Cup Pachai Mochai, cooked 
1 Cup Coriander leaves, chopped 
2 Big Tomato, chopped 
3 - 4 Green chilies, chopped ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A sprig of Curry leaf
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies.

Saute for half a minute and add coriander leaves followed by chopped tomatoes.

Saute for a minute and add cooked mochai.

Cover the pan with a lid and cook until the tomatoes gets soften.

Once done, remove from the flame, cool and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once mustard seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Curd rice, Rasam rice, Idly and Dosa.

Green Bell Pepper Badam Chutney / Green Bell Pepper Almond Chutney / Chutney Series - 18 / #100chutneys

It is always good to include nuts in children's daily menu but it is really tough for me to make my kiddo eat nuts as such. So as a duty of a mother, I try my best to include it in some form of a menu which is liked by my kid. Today I have prepared a delicious chutney using badam, green bell pepper and tomato. And this chutney pairs excellent with Idli and Dosa. Badam / Almonds are loaded with health benefits and varieties of recipes from snacks to sweets can be prepared. In this recipe, I have soaked almonds overnight to peel the skin but when you have no time or forgot to soak the nut, just soak the almonds in hot water for a couple of hours. I always use hot casserole for the quick soaking method including chickpeas, dried peas etc.

Ingredients :

2 Tsp Oil
2 Capsicum, chopped ( I have used green capsicum )
1 Big Tomato, Chopped
20 Badam / Almonds
8 - 9 Dry red chillies ( Adjust chilli according to taste bud )
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
A pinch of Hing powder
A sprig of curry leaf
Grated Badam / Almond for garnishing 

Method :

Soak badam / almonds over night and peel the skin. Keep aside.

Heat oil in a pan and add chopped capsicum.

Saute and add chopped tomato followed by red chillies and badam.

Saute it until the chopped tomato turns soft and switch off the flame.

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

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once the seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Idly or Dosa.

Sundakkai Vathal Chutney / Dried Turkey Berry Chutney / Chutney Recipe - 17 / #100chutneys

Sundakkai Vathal is nothing but a dried form of Turkey berry which is popularly used in Kuzhambu called Sunadakkai Vathal Kuzhambu. Apart from kuzhambu, these are used as thalimpu / tadka for curd rice. Turkey berries have lots of medicinal values but sadly, it is not liked by many people because of its bitter taste. And for today's chutney series, using these healthy berries I have prepared a delicious chutney which goes perfectly with hot plain rice. While serving with rice, add a dash of ghee or gingelly oil which helps to enhance the flavour. Apart from rice, this can also be served with Idly and Dosa. Dried turkey berry have a mild bitter taste so adjust the quantity of red chilli and tamarind accordingly.

Ingredients :

2 Tbsp Oil ( I have used Gingelly oil ) 
1/4 Cup Sundakkai Vathal / Dried Turkey Berry 
2 Tbsp Urad dal 
2 Tbsp Chana dal 
1 Big Onion, chopped 
7 - 8 Dry red chilies ( Adjust according to taste bud ) 
Small gooseberry size Tamarind 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Cumin seeds 
1/2 Tsp Urad dal 
1/2 Tsp Chana dal 
A pinch of Hing powder 
Few Curry leaves 

Method :

Heat 1 tbsp oil in a pan and add sundakkai vathal / dried turkey berry and fry it for half a minute. ( fry it in a low flame ).

Once done, remove from the pan and keep aside.

Now add the remaining oil and add urad dal followed by chana dal.

Fry till it starts changes its colour and add red chillies followed by chopped onion and tamarind piece.

Saute it together until the onion turns translucent and remove from the flame.

Cool the sautéed ingredients and grind into fine paste or little coarsely by adding the fried sundakkai vathal, required amount of salt and water.

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

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by chana dal, cumin seeds, hing powder and curry leaves.

Now add the prepared tadka to chutney and serve.

Serving Options :

Serve with hot plain rice and ghee / gingelly oil or Idly and dosa.

Note :

Coconut can also be included in this chutney.

Sundakkai vathal / Turkey berry have a bitter taste so adjust the quantity of tamarind and red chillies accordingly. 

Sesame seeds - Curry leaves Chutney / Ellu Karuvepilai Chutney / Chutney Recipe - 16 / #100chutneys

Today's recipe is a healthy and flavourful chutney prepared using sesame seeds and curry leaves. Sesame seeds are popularly known as Ellu in Tamil, Nuvvulu in Telugu and Til in Hindi. This chutney pairs excellent with Upma and also can be served with Idli or Dosa. Sesame seeds have lots of health benefits and available in white and black colour. White sesame seeds have higher iron content than black ones. In this recipe, Sesame seeds are dry roasted separately and then ground into fine powder. The remaining ingredients are sautéed in an oil and then made into a fine paste along with sesame powder.

Ingredients :

11/2 Tsp Oil
1/2 Cup Sesame seeds / Til / Ellu  ( White )
4 - 5 Green chillies, chopped
30 - 35 Sprigs of Curry leaves
1 Tsp Jeera / Cumin seeds
Small piece of Tamarind
Salt to taste

For Tadka :

1 1/2 Tsp Oil
1/2 Tsp Mustard seeds
1/4 Cumin seeds
1/2 Tsp Urad dal
1/2 Tsp Chana dal
1 Dry red chilli 
A pinch of Hing powder
1 Sprig of Curry leaf

Method :

Dry roast Til / Sesame seeds and keep aside.

Heat 11/2 Tsp oil in a pan and add Cumin seeds followed by green chillies, curry leaves and tamarind piece.
Saute for a minute and remove from the flame.

Add dry roasted Til in a blender and grind into fine powder.

Now add the remaining 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.

For Tadka, heat oil in a small pan and add mustard seeds.

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

Fry and add it to the prepared chutney.

Serve.

Serving Options :

Serve with Upma, Idli or Dosa.

Spicy Cluster Beans Chutney / Spicy Kothavarangai Chutney / Chutney Recipe - 15 / #100chutneys

Cluster beans are one of the veggies which is not liked by many people especially children because of its mild bitterness. But the veggie has lots of health advantages so I always include in our menu once in 10 days. Cluster beans are popularly known as Kothavarangai in Tamil, Gawar in Hindi, Goruchikkudu in Telugu and Kothamara in Malayalam. Many recipes like gravy, stir fry, kuzhambu, aviyal etc can be prepared using this veggie. And today, I have used this veggie to prepare a spicy chutney to pair up with Idli and Dosa. All the veggies are pressure cooked and made into a fine paste is further cooked for few minutes. Adjust the quantity of red chilli according to taste bud.

If you have cluster beans haters at home, do try this delicious chutney and for sure, it is very difficult for them to identify.

Here comes the recipe for a healthy, tasty and spicy chutney...

Ingredients :

2 Onions, chopped 
2 Tomatoes, chopped 
4 - 5 Garlic pods
1/2 Cup Cluster beans Finely chopped
6 - 8 Dry red chillies ( Adjust the quantity according to taste bud )
1/2 Tsp Cumin / Jeera seeds
Salt to taste 
2 Tbsp Oil ( Gingelly Oil ) 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 
Few Curry leaves

Method :

Add chopped onions in a cooker along with tomatoes, garlic pods, chopped cluster beans, dry red chillies and cumin seeds.

Add 1 cup water and pressure cook it for 3 - 4 whistles.

Once done, switch off the flame and wait until the pressure of cooker gets released.

Now grind the pressure cooked vegetables into fine paste by adding the required quantity of salt.

Heat 2 tbsp oil in a pan and add the ground chutney.

Cook it for 3 - 4 minutes and transfer it to a bowl.

Meanwhile, heat oil in a small pan and add mustard seeds.

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

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Idly or Dosa.

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.