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.

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.

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. 

Kathirikai Chutney / Brinjal Chutney / Chutney Recipe - 7 / #100chutneys

I feel awesome to share our family's traditional recipe which I learnt from one of my Aunt. Its been years, I had tasted this and when I prepared this chutney, the taste and flavour gave a lovely nostalgic feeling of my childhood days. This chutney is prepared using brinjals and goes perfect with plain rice, idly and dosa. I had used coconut paste in the recipe but it can also be substituted with a grated coconut.

Click the below recipe to get a detailed recipe of an interesting Andhra style brinjal chutney which I posted earlier.

Vankaya Tomato Pachadi 

Ingredients :

To cook Brinjal :

5 Medium sized Brinjals / Aubergines, chopped into small cubes
1/4 Tsp Turmeric powder
1 Tsp Gingelly Oil

For Chutney :

1 Tbsp Gingelly oil ( any cooking oil can be used )
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Onion, Finely chopped ( large size )
2 Tbsp Ginger, finely chopped
4 - 5 Green chillies, sliced ( adjust according to taste bud )
2 Sprigs of Curry leaves
3 Tbsp Tamarind extract
1/4 Tsp Turmeric powder
1 Tsp Red chilli powder ( Kuzhambu milagai powder can also be used )
Salt to taste
3 Tbsp Coconut Paste ( grated coconut can also be used )

Method :

In a pan, add chopped brinjals along with turmeric powder, oil and 1 cup of water.

Cover and cook until it gets cooked.

Once done, cool the cooked brinjals and grind into fine paste. Keep aside.

In a small bowl, mix tamarind extract, turmeric powder and chilli powder. Keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by onion, ginger, green chillies and curry leaves.

Saute till the onion turns translucent and add the tamarind extract mixture.

Saute it for a minute in a low flame and add the ground brinjal paste followed by coconut paste.

Mix well and add the required quantity of salt along with little water (if required ).

Cover and cook it for 3 - 4 minutes.

Once done, remove from the flame and garnish with coriander leaves.

Serve hot. 

Serving Options :

Serve with plain rice, Idly or Dosa. 

Idly Milagai podi Chutney / Gun powder Chutney / 3 Ingredients Chutney / Chutney Recipe - 6 / #100chutneys

If you are looking for some interesting chutney with a minimal ingredients than the regular ones, then try this yummy chutney prepared using just 3 ingredients. When there are no veggies at my home, this is used to be our quick fix chutney which goes perfect with Idli or Dosa. I have used onion and coriander leaves along with gun powder but variations can be done by adding mint leaves, tomato etc.  

Sharing few Gun powder / Idly podi recipes below..

Peanut Podi 

Idly Podi / Gun Powder 

Idly Podi ( method 2 ) 

Ingredients :

1 1/2 Tsp Oil 
1 Onion, chopped
Handful of Coriander leaves 
1/4 Cup Gun powder / Idly milagai podi 
Salt to taste 

For Tadka / Thalimpu :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A pinch of Hing powder 
Coriander leaves for garnishing 

Method :

Heat 1 tsp oil in a pan and add chopped onion followed by coriander leaves.

Saute till the onion turns translucent and remove from the flame.

Cool the sautéed onion and add it to a blender along with Idly Milagai podi / Gun powder.

Grind into fine paste by adding the required quantity of salt and water. (Check salt before adding as the gun powder contains salt).

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

Heat oil in a pan and add mustard seeds.

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

Add tadka to the prepared chutney and garnish with coriander leaves.

Serving Options :

Serve with Idly or Dosa.