Raw Onion Chutney / Pachai Vengaya Thuvaiyal

This chutney is very simple to make and needs very few ingredients and can be done in a jiffy.

Onions have a lot of health benefits, especially when eaten in raw form, because of the organic sulfur compounds present in it. Onion is considered anti bacterial. In olden times they used to keep cut onion in the room corner of a sick patient, the onion will absorb the germs and is then discarded. Eating raw onions is good for developing the immunity. This chutney is a good way for the intake of raw onions. Since this recipe uses raw onions, it is a little pungent. Those who do not like the strong taste of raw onions can add a tea spoon of  gingelly oil to the chutney before consumption. This chutney can be made with shallots/sambar onions too, which gives a unique flavor.

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Raw Onion Chutney / Pachai Vengaya Thuvaiyal

Ingredients:

2 large onions / 20-25 no shallots

3-4 red chillies (Adjust according to taste)

Salt as required

2 flakes garlic (optional)

A large marble size ball of tamarind

Method:

  1. Soak the tamarind in little water for 2 minutes.
  2. Chop the onion into big pieces.
  3. Blend all the ingredients in a blender/mixie to get a smooth paste. Add little water if required to get a smooth mix.
  4. This chutney  can be had with any type of idli or dosa but tastes  best with ragi dosai/fingermillet dosa and kurunai dosai/whole blackgram dhal dosa

 

 

 

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July 9, 2015. Tags: , , , , . Chutney, Healthy Recipe, Raw food recipe, Sidedish. Leave a comment.

Cucumber Chutney / Vellarikkai Thuvaiyal

My MIL saw this in a cookery program in Jaya TV and asked me to give this a try. I tried this…and I thought it was a ‘cool’ way to add cucumber to our diet in this scorching summer. This chutney tasted too yummy…

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Cucumber Chutney / Vellarikkai Thuvaiyal

Ingredients :

1 medium sized cucumber-deseeded

1 tomato

1 onion

3 tsp gingelly oil

3-4 red chillies

1 tsp urad dhal

Few coriander leaves (optional)

salt as required

Method:

  1. Chop cucumber into large pieces. Make sure that the cucumber is not bitter before you go ahead with the recipe.
  2. Chop onion and tomato into large pieces.
  3. In a pan add 3 tsp oil. Roast the chillies and urad dhal and keep aside.
  4. In the same pan saute onions, cucumber and tomato one by one.
  5. Cool and grind in the mixie into a smooth paste. Serve with idly/dosa.

May 13, 2015. Tags: , , . Chutney, Healthy Recipe, Sidedish. 2 comments.

Brinjal Chutney / Kathirikkai Thuvaiyal

This is a easy yet different chutney recipe I learnt from my MIL. This recipe uses tender brinjals / pinju kathirikkai, but can be made with the bigger variety of brinjals too. In old times ,every kitchen had a veetu aduppu ,these were stoves using wood as fuel.The authentic recipe used brinjals roasted on charcoals in the veetu aduppu. Even I don’t have such a stove, so roasted the brinjals in pan with oil. I feel that this is the south indian version of baingan bhartha.

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Brinjal Chutney / Kathirikkai Thuvaiyal
Ingredients :

10 -12 no tender brinjals

4-5 red chillies (Adjust acc to taste)

1 big marble size ball of tamarind

salt as required

2 tsp gingelly oil

For tempering :

1 tsp gingelly oil

1 tsp mustard

1 tsp urad dhal

few curry leaves (optional)

a pinch of hing / asafoetida

10-15 no shallots / small onions – finely chopped

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Method:

  1. Wash the brinjals and chop them into big pieces.
  2. Add 2 tsp oil to a heated pan and saute the brinjal pieces in medium flame thill they are finely roasted and keep aside to cool.
  3. Dry roast red chillies.
  4. In a mixer add red chillies, salt and tamarind and grind coarsely.
  5. Now add the roasted brinjal to the mixer and pulse it for few seconds so that you get a coarsely ground chutney. Dont add water or dont make it into fine paste.
  6. Do the tempering ingingelly oil with mustard , urad dhal and finely chopped onions. Add this to the chutney. Taste with idly and dosa.

August 12, 2014. Tags: , , , , . Chutney, Curry/Gravy, Sidedish. 1 comment.

Verkadalai Chutney/Kadalai Chutney

I learnt this recipe from my chithi, though I didn’t try it more than once. Recently in an health article about kambu(pearl millet/bajra) we read that kadalai chutney is a good combination for kambu dosai (will post recipe soon). From that time DH has been asking me to make kadalai chutney. We tried it with kambu dosai and varagu arisi dosai, tastes yummy. It even tasted good with regular idli and dosa.

Verkadalai Chutney/Kadalai Chutney

Ingredients:

1/2 cup roasted peanuts

3-4 red chillies

a big marble size tamarind

6 flakes of garlic

salt to taste

1 tsp oil

For tempering:

1/2 tsp mustard

1/2 tsp urad dhal

a sprig og curry leaves

1 tsp oil

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Method:

  1. Soak the tamarind in little bit of water.
  2. Roast the red chillies in 1 tsp of oil.
  3. Grind together the chillies, peanuts, tamarind, garlic and salt.
  4. This chutney is quiet thick, so dilute with water if necessary.
  5. Tempering is done with mustard seeds, urad dhal and curry leaves.

May 10, 2013. Tags: , , , , , , . Chutney, Sidedish. Leave a comment.

Ellu Thuvaiyal /Sesame Chutney

This chutney is the perfect accompaniment to ulundham paruppu saadham. It is very simple to prepare.

Sending this recipe to Serve it – Blended series by Krithi of Krithi’s Kitchen & Denny of Oh taste and see.

Ellu Thuvaiyal

Ingredients:

50 mg black/brown sesame seeds

3-5 red chillies (adjust according to taste)

A big marble sizetamarind

½ tsp oil

Salt as required

serve it_blended

Method:

  1. Wash sesame seeds in water to remove any impurities and strain in a tea-strainer. Let all the water drain.
  2. In a pan dry roast the sesame seeds till they crackle.
  3. Roast the red chillies separately with ½ tsp oil.
  4. Grind together roasted red chillies, sesame, tamarind and salt into chutney.
  5. Serve hot with ulundham paruppu saadham along with a spoon of gingelly oil.

July 17, 2012. Tags: , . Chutney, Nellai Samaiyal, Saiva pillai samaiyal, Sidedish. 2 comments.

Onion Vadagam Chutney/Vengaya Vadaga Thuvaiyal

This chutney is one of my mom’s specialty and as per her words favourite of my grandpa. Onion vadagams  ( will try to post recipe soon ) are made in bulk in summer season. For now I am giving the link of this recipe by Kamala of  Cookat ease.

Onion vadagams can be deep fried and had with rice and rasam. They can also be used as an alternative to vegetables in puli kuzhambu/vatha kuzhambu. They can be used for tempering sambhar, keerai kadainchathu and also in kootanchoru which is once again a nellai special.You can make a spicy chutney as well using these vadagams.

Sending this recipe for CMT-Chutney event hosted by Jagruti of  Joy of cooking 247.

 

This is how onion vadagams look like…

 

 

Onion Vadagam Chutney

Ingredients:

4-5 no small size onion vadagams

marble size tamarind

3 red chillies

1 tbsp urad dhal

salt to taste

2 tsp oil

Method:

  1. Heat 1 tsp of oil in the pan.Fry red chillies without burning.Roast the urad dhal till you get a nice aroma.
  2. Heat the remaining 1 tsp oil.Break the onion vadagam into small pieces and fry them well.
  3. Cool and grind with tamarind and salt to get tasty onion vadagam chutney. This is a great combination for mulu ulundhu dosai/whole urad dhal dosa. Tastes good with idly and other dosas too.

October 10, 2010. Tags: , , , , . Chutney, Nellai Samaiyal, Sidedish. 8 comments.

Red Chilly Garlic Chutney/Milagai-poondu Chutney

This Chutney is the perfect combination for mudakkathaan dosai.It also tastes good with wheat dosai and mor dosai.It has lot of garlic in raw form, which helps to reduce your cholesterol and has numerous other benefits.

Reposting this recipe for CMT-Chutney event hosted by Jagruti of  Joy of cooking 247.

Reposting this recipe for ‘Herbs and flowers – garlic’ event started by PJ of Seduce your taste buds and hosted by Vardhini of Zesty Palette.

Red Chilly Garlic Chutney/Milagai-poondu Chutney

Ingredients:

1 tsp oil

5-6 red chillies

1 tbsp urad dhal

15-20 garlic flakes

5-6 curry leaf sprigs

a big marble size tamarind

salt as required

for tempering:

1 tsp mustard

1 tsp oil

Method:

  1. Heat 1 tsp oil in a kadai. Fry the red chillies till they become a nice brown in color and keep aside. Now add the curry leaves and fry till the raw smell goes away. Roast urad dhal till brown color.
  2. Grind all the fried ingredients with tamarind, garlic and salt by adding water to a smooth chutney.
  3. Tempering(optional) is done with mustard.

August 1, 2010. Tags: , . Chutney. 1 comment.