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.

Coconut - Olives Chutney / Chutney Recipe - 14 / #100chutneys

After Murukku Tomato chutney, here comes another interesting and unique combination of chutney using coconut and olives. Yes, you heard it right! It is olives! It might sound weird but the taste was absolutely refreshing. All you need for this chutney is just 3 ingredients and it pairs up perfect with Idly and Dosa. No cooking technique is also involved in this recipe apart from the Tadka. The freshly grated coconut, olives, and green chillies are directly made into fine paste by adding the required quantity of salt and water. Since my family members love tadka in chutneys, I have included otherwise, it is completely optional. Make sure to adjust the quantity of green chilli according to taste bud. Serve the chutney immediately as soon as it is ground as all the ingredients are directly used without any cooking process.

Ingredients :

1/2 Cup Grated Coconut 
5 - 6 Olives ( I have used green olives ) 
2 - 3 Green chillies, chopped ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

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

Method :

Add grated coconut in a blender along with olives and green chillies.

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 urad dal followed by curry leaf and hing powder.

Add tadka to the prepared chutney and serve. 

Serving Options :

Serve with Idly or Dosa.

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. 

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.

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.