chutneys for iddli

HORSE GRAM CURRY LEAF CHUTNEY (South Indian breakfast)

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Horse gram is not only the feed for horses but beneficial to man too.A storehouse of energy helps to burn fat,removes

phlegm,relief for heavy coughs and many more if you tap the search button for its benefits.This gram can be used to

make soups,rasam,iddli/dosa ,iddli podi,sprouted and added to salads and many more recipes. Check my previous

posts on horse gram.

Curry leaf is equally considered good to reduce cholesterol, sugar and pressure .

Present prevalence ‘work from home’ scenario and the non availability of the time to exercise,may cause an increase

in weight which has to be taken care of seriously.Foods like this help to maintain your health and should be included at

least once or twice a week.

This chutney for iddli/dosai …is a blend of roasted horse gram, curry leaves, and raw mango .You can use amla,

tamarind or lime juice opting out raw mango.

Do try this healthy and tasty chutney and post in your comments and suggestions!

INGREDIENTS

3-4 tbsp horse gram dal

a handful of curry leaves

1/2 cup raw mango pieces

2 tsp oil

3 cloves garlic

1 tsp cummin seeds

3-5 dry red chilles

a pinch of asafoetida

a tsp of jaggery

salt to taste

METHOD

Heat oil and roast the dal till you hear a cracking sound (3-4 minutes).

Next add the spices, garlic,and curry leaves and saute for 1 minute.

Add the raw mango slices, jaggery,salt and grind to a paste .

Serve with iddli/dosa.

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TAMARIND,GINGER CAPSICUM CHUTNEY

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When you see the South Indian breakfast

platter,you will see many colourful chutneys

served in a row .This is one recipe like that ,but

my innovated recipe.I love the red capsicum

and when I get it ,I use it for chutneys like this

too .Considering many health benefits in this

vegetable it’s best to use your culinary skills to

entice your family to consume this often.

So here’s to a chutney recipe with red capsicum

ginger and tamarind.

INGREDIENTS

1 big red capsicum cut ( seeds removed)

3 tbsp chopped ginger

Gooseberry sized tamarind soaked in hot water

3-4 dates or raisins

1 tsp chilli powder

1 tbsp jaggery powder

1/4 tsp mustard seeds

1 tbsp sesame oil

Pinch of asafoetida

Curry leaves

Salt to taste

METHOD

Heat oil add ginger and sauté till brown.

Remove from pan and set aside

Now grind all the ingredients together (except

the mustard seeds,curry leaves,asafoetida

and jaggery ) with the tamarind .

Now add the mustard and curry leaves into the

same pan you fried the ginger.

Add the paste and asafoetida and cook for few

minutes .You can add water depending on the

required consistency .

2 TYPES OF CHUTNEYS WITH 2 ROOT VEGETABLES

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Today’s recipe is tomato chutney for iddli/ dosa

with variations !

Both are healthy vegetables to be included .

All love carrot,but not radish ( because of the

pungent smell ) . So when you cut radish , put

into buttermilk / lime water for few minutes

and then sauté.

To the recipes now

1.TOMATO -CARROT CHUTNEY

Ingredients

3-4 tomatoes

1 carrot peeled

2 onions

3 cloves garlic

A tiny piece ginger

1-2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp cummin seed powder

Salt to taste

A tsp sugar / jaggery

For tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Few curry leaves

A pinch of asafoetida

Method

•Cut 1 onion fine , and grind the other 1 coarse.

•Purée the tomato and carrot together coarsely.

•Now heat the oil,and add the ingredients for

tempering with the chopped onion.

•Once the onion turns brown, add the coarse

onion with salt,and sauté for few seconds.

•Next add the rest of the ingredients and cook

till thick without adding water.

•Add required water depending on the

consistency you need and cook for 2-3 minutes

•Serve !

2.TOMATO -RADISH CHUTNEY

Ingredients

3–4 tomatoes

1 small radish,peeled and soaked in buttermilk

3-4 cloves garlic

1/4 tsp turmeric powder

7-8 dry chillies

1 tbsp coriander seeds

1 tsp cummin seeds

2 tbsp Tuvar dal / channa dal

Curry leaves

A little tamarind / kokum peels ( not kokum )

Salt to taste

A tsp of jaggery

2 tbsp oil

METHOD

•Dry roast the bold listed ,and set aside.

•Heat oil, and add the radish,tomatoes,turmeric

and salt and sauté till tomatoes are soft .

•Add tamarind or kokum peels .

•Remove from fire .

•Next grind the dry roasted ingredients coarse.

•Add the cooked vegetable mixture and the rest

of the ingredients,and grind to a paste .

•You can serve like this itself , but those who

love to temper can opt for it .

2 HEALTHY CHUTNEYS FOR IDDLI/DOSA

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Today’s key ingredient is the ridgegourd ( peerkangai ,torai).

A few pointers to health benefits

1. Anti-inflammatory properties

2.Allergic prevention properties

3.Anti-fungal properties

4. Good for ulcers ,and indigestion

5. Good for liver….,,,,

It’s very good,if you can add to salads,and

consume it raw .It’s a good remedy for people

with heartburn.

Even the peels are used for chutneys , and

cosmetic packs .Only tender ridgegourd is good

for cooking,as the maturity process makes it

fibrous ,which is dried and used as loofahs.

So now i shall get into the recipe

1.COCONUT-RIDGEGOURD CHUTNEY

This chutney can be tempered if you like.

INGREDIENTS

1 ridgegourd peeled,and cut

1/2 of a coconut

2-3 tbsp roasted gram dal

a small piece of ginger ( optional)

Salt to taste

METHOD

Grind all ingredients fine ,and serve!

2. RED CAPSICUM-RIDGEGOURD CHUTNEY

INGREDIENTS

2 capsicums

1 small ridgegourd peeled and cut

2 kokum peels ( optional)

Salt to taste

Few cashewnuts / roasted gram dal

METHOD

Grind to a fine paste . Temper if you like ,and

serve!

MINT,GREEN APPLE CHUTNEY

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This chutney is lovely with the addition of

green apple.

Today, I tried with the basic coconut chutney,

and it was yum!

You can serve this with any South Indian dish.

To the recipe now

INGREDIENTS

1 cup fresh mint leaves

A small piece ginger

A handful of roasted gram dal

1/2 cup grated coconut

1/2 of a green apple

1/4 tsp.cummin seeds ( optional)

Salt to taste.

METHOD

Grind all together fine .Optional to temper.

You can serve without tempering too.

Note: Mint, and Coriander leaves can be combined for a variation.

CAPSICUM ‘N’ RAW PAPAYA CHUTNEY

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Papaya and capsicum is another healthy chutney you have to try.I have posted the benefits

and recipes of capsicum in my previous posts.Now it’s with the combination of raw papaya.

Raw papaya is good to burn fat,controls bowel movements.It is a good remedy for indigestion

heart burn,stomach ulcers,gastric problems,controls proper flow of blood and maintains

blood pressure.So,considered good for heart patients too.You can slice the raw papaya and

cook with dal,make pickles,jam,juices,salads,mallum or poriyal with coconut.

Today I’m going to bring you the recipe for raw papaya and capsicum chutney.You can

combine with other veggies like,chow chow,carrot,green tomato,red tomato,coriander leaves

ginger,garlic,raw mango……..You could start your culinary expertise,and inventions to get into

some more combinations …..Do share your suggestions and comments.

To the recipe..

INGREDIENTS

2 green capsicum

1 cup peeled and chopped raw papaya

3-4 garlic with peel on

7-8 red chillies

2 tblsp.coriander seeds

1 tsp cummin seeds

2 tblsp channa dal (kadala parippu)

Few curry leaves(optional)

Salt to taste

Small piece of tamarind

1 tblsp oil.

METHOD

Heat oil in a pan and roast the bold listed ,till the dal turns light brown.

In the same oil,sauté the capsicum and raw papaya for 5-10 minutes.

Grind all together to a paste.Serve with Iddli,dosai ,rice,or rotis.

Note:If you like you could temper.

CHOW CHOW CHUTNEY

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Chow chow a pear shaped vegetable/fruit ,belonging to the gourd category along with

melons cucumbers and squash is rich in vitamin C and is a good coolant for summer.You

could cook with dal ,make avial,or make pies like apple,or pear pie.Iv posted  a chow

chow recipe along with other chutneys before and here’s the link to it. HEALTHY

VEGETABLE CHUTNEYS

Today i want to share another version of chow chow chutney.

INGREDIENTS

1 big chow chow (150-200 gm)

2 tblsp.ulundu (urad dal)

few curry leaves

2 tblsp.coriander

2 tsp black cummin seeds or the normal cummin seeds

tamarind (half the size of a lemon)

5-6 pips of garlic

10-12 dry chillies (reduce if you like)

salt to taste.

juice of 1 lime

1/2 -1 tsp sugar/jaggery/honey

1-2 tblsp.gingelly oil.

METHOD

Peel the chow chow and cut into tiny cubes.Heat the oil ,and add the cut chow

chow,curryleaves,garlic to it and fry till you see the vegetable turning light brown at the

edges Transfer to a plate.In the same pan,roast the rest of  the ingredients till you see the

urad dal turning brown.Remove from heat,and powder this first.Add the fried chow

chow to the powder and grind again to a coarse or fine paste.Add lime juice , sugar and

salt to taste.

Can be served with iddli,dosai,vada,bajji,or used like a dip for fries.

CURRY LEAVES CHUTNEY

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Curry Leaves which is mostly used in Asian cooking,adds to the aroma and flavor of any

dish you prepare.This humble leaf has many benefits ,which is not taken notice of.The

curry leaf is always seen left out ,when you notice the plates,after a meal.I always try to

include in salads,iddli podi,by powdering or cutting it fine .I always have cummin seed

powder with curry leaves roasted and powdered with it.(it really adds to the aroma and

flavor.)You can also fry the curry leaves in oil ,crush it coarse ,and add to fried

chicken,potatoes or any type of meat you fry.

For health benefits-Good to reduce cholesterol,for indigestion,diabetes,and also good for

premature greying ,and growth of hair.So let’s get into the simple and tasty recipe which

could be served with rice,iddli,dosai or even like a dip.

INGREDIENTS

2 cups of curry leaves (washed and the thick stems removed)

15-20 dry chillies (you can adjust according to your taste)or 1 tblsp.chilli powder

8-9 pips garlic

1/4 tsp.pepper powder

1 tsp cummin seeds

half lemon sized tamarind(soaked in water or sauteed in oil for 2-3 minutes).

1-2 tblsp.jaggery grated

salt to taste

To temper

1/2 tsp.mustard seeds

3 tsp.urad dal or gram dal

2 tblsp.gingelly oil.

METHOD

First grind the curry leaves with all the ingredients,except jaggery to a fine paste.Temper

in oil with the ingredients listed ,add jaggery and cook for a few minutes till the raw smell

disappears.Remove from fire,and serve.This can be stored for a week even.Enjoy the

benefits nature offers