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B is for breakfast but in our house it’s D for breakfast as the kids absolutely love D for Dosas. So everyday I have to keep any one kind of dosa batter ready for them. 😍
And along with dosa comes either sambar or chutney. I love making different varieties of chutneys and have shared many recipes on the blog too. This particular green chutney reminds me of hotel ones as it tastes so yum.
So here’s sharing this simple, easy recipe for you to try with your dosas and idlis. Happy and healthy cooking ❤️
RECIPE:
Ingredients:{ Serves 2 to 3 people }
1 Cup = 240 ml
1 Cup Coconut gratings (fresh or desiccated)
1/4 Cup Gram dal (roasted or unroasted, both are fine)
1/2 Cup Coriander leaves
6 to 8 Mint leaves
3 Green chillies
2 tsp Cumin seeds
1 tsp Tamarind paste
Salt to taste
For seasoning:
1 Tbsp Coconut oil
1 tsp Mustard seeds
A sprig of Curry leaves
Step by step recipe:
1. Take in a mixer jar all the ingredients for the chutney.
2. Add about 1/4 Cup water and grind to a smooth paste, adding water little by little as necessary. Add to a serving bowl.
3. Heat coconut oil in a small pan. Add mustard seeds and allow it to splutter. Add curry leaves and fry for few seconds. Pour over the chutney.
Serve with dosas or idlis. I have served it with soft Methi Urad dosas.
Notes:
* As mentioned above, you can use both roasted or unroasted gram dal for the chutney. Adding it adds a wonderful flavour and texture to the chutney.
* You can also check this delicious coriander leaves chutney recipe:
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Whenever I hear or read jokes about how healthy food can never taste good, I feel a little bad but get even more motivated to change the notion through my blog. “Food is medicine to the body” – that’s what I believe in and try to include carbs, protein, fat, vitamins and minerals in every meal I make.
Specially after I became a mother, I realized I have to make the meals in such a way that not only are they healthy but kid friendly as well. Gratefully, they eat almost everything I cook and I think it’s because I started giving them regular food as soon as they turned 6 months. No baby food or purees. Just normal idli, dosa, rice, chapati with chutneys and curries.
In chutneys, I try to include greens depending on the season and during winters, I definitely make Sambarpalli or Ajwain leaves chutney and this Moringa leaves chutney as it’s very healthy and great for immunity. They don’t realize it has superfoods in it and enjoy it with their dosas and idlis.
The flavour is just like any restaurant style green chutney and there is no bitterness of moringa at all. A must try chutney for sure. Hope you all try and love it too. Happy and healthy cooking 💚
RECIPE:
Ingredients:{ Serves three to four people}
1 Cup = 240 ml
1 Cup Moringa leaves/ Drumstick leaves (after stems are removed)
3/4 Cup freshly grated Coconut
3 Green chillies
1 tsp Cumin seeds/ Jeera
1 tsp Coconut oil
1 tsp Tamarind paste
Salt to taste
Step by step recipe:
1. Pluck the leaves from the stem as shown. Place in a sieve or a colander and wash well. Keep aside.
2. Heat oil in a pan. Add cumin seeds and fry for few seconds. Now add chopped green chillies and the washed moringa leaves.
3. Keep frying for a minute till the leaves are well roasted in the oil. Remove from flame. Allow it to cool.
4. Now take coconut gratings in a mixer, add the fried leaves mix, tamarind paste, salt and little water.
5. Add water while grinding as needed and grind to a smooth paste. Pour into a bowl. Chutney is ready to serve.
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As many varieties of dosas and idlis that I make, I love to try different varieties of chutneys as well. Spicy chutneys are my favorite as they make such an amazing accompaniment to dosas. So when I tried this red capsicum chutney recently, it instantly became my favorite as it turned out spicy and delicious.
Even though red capsicums are sweet, the peanuts and red chillies give a wonderful flavour to this chutney which makes it a very tasty dip for dosas. A definite must try if you get your hands on red capsicums. ❤️
Apart from this chutney, I also make Tri colour Capsicum Salsa and fried rice with these capsicums but I must say, red capsicum chutney has won my heart with it’s flavours. Hope you all try and love it too. Happy and healthy cooking ❤️
1. Heat 1 tsp oil in a small pan and fry peanuts in it on medium flame till the peanuts change colour and start to open slightly.
2. Remove it in the mixer jar and let it cool down.
3. In the same pan, heat 1 tsp oil and add roughly chopped onions, curry leaves, red chillies and roughly diced Red Capsicum. Fry well till onions turn translucent and capsicum turns soft.
4. Now transfer this to the mixer jar too and let it cool down.
5. Add salt and little water as needed to grind it to a smooth paste.
6. Now heat 1 tsp oil in the pan and add mustard seeds and curry leaves. Let mustard seeds splutter. Now remove from the flame and add the ground chutney to the pan. Mix well. Done 🙂
7. Serve with dosas or idlis. Tastes so yum ❤️
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Notes:
* I have served it with Methi dosa or the regular way I make my dosas. Makes for such a great combination.
* Don’t add more than two spoons of peanuts as otherwise the chutney will have a nutty flavour than that of red capsicum.
* This ratio of 1/2 capsicum, 2 spoon peanuts, 1 medium onion and 4 Red chillies works perfectly for me. If you prefer less spicy, add 3 red chillies and then you can adjust the spice using red chilli powder.
* This chutney is very unique in it’s taste due to the sweetness of the capsicum, spice from the chillies and the nuttiness from the peanuts. A must try if you love different flavours in chutneys.
* Since oil is used thrice while frying and seasoning, add very little each time so that the chutney does not turn oily. You can skip oil while frying if you prefer less oil.
* This chutney is based on my recipe of Peanut Onion Chutney which tastes amazing as well.
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I am writing this blog as a continuation to my Andhra Pesarattu recipe as the Pesarattu dosa is incomplete without this delicious spicy, tangy ginger chutney called Allam Pachadi. ❤️
Before trying this, I used to wonder how a chutney with only ginger can taste but as soon as I tasted it, I fell in love with the flavours. So so delicious for words. It’s a made for each other combination with the Pesarattu. 😍
Hope you all try and love it with Andhra Pesarattu too. Happy and healthy cooking! ❤️
RECIPE:
Ingredients: { Serves 4 }
2 tsp Coconut Oil
1 tsp Mustard seeds
1 tsp Urad dal
A pinch of Hing/ Asafoetida
A sprig of Curry leaves
2 to 3 Red chillies
About 1/2 Cup Chopped Ginger ( 6 to 7 pieces of 1 inch each)
1/4 tsp Turmeric powder
1 Tbsp Jaggery powder
2 to 3 Tbsp Tamarind pulp
Salt to taste
For seasoning:
1 tsp Coconut Oil
1 tsp Mustard seeds
A sprig of Curry leaves
Step by step recipe:
1. Heat oil in a small pan. Splutter mustard seeds. Add urad dal and hing. Fry till Urad dal turns slight brown.
2. Add red chillies and curry leaves. Fry for few seconds.
3. Add chopped ginger and turmeric powder. Fry till ginger turns soft.
Note: Don’t fry ginger too much or else it will turn bitter. Just fry for a minute or so till ginger turns soft.
4. Add to a mixer grinder.
5. Add Jaggery powder and Tamarind paste. Also add salt and little water. Grind to a smooth paste. While grinding, add little by little water to bring to chutney consistency.
6. Heat coconut oil in a pan. Splutter mustard seeds and add curry leaves. Fry for few seconds. Pour over the chutney. Mix well.
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Recently I got a lot of walnuts (at super cheap price 😁✌️) which are so crunchy and tasty that I munch couple of them when I have mid meal hunger pangs. Apart from eating the walnuts as it is, I looked up for recipes so that I can add it in my kids’ diet too without them knowing (sshhh 🤫😄).
That’s when I found that they could be added in chutneys and what better an idea as my kids love their dosa and idli with chutney. So I tried in many ways and finally found this way the best. In this chutney you can never say it has walnuts in it as the flavour of red chillies and hing masks the nuttiness of walnuts really well.
Today made this chutney with Rava Idlis and they made such a great combination that I felt like sharing it with you all instantly. Hope you all try it too. Happy and healthy cooking! ❤️
RECIPE:
Ingredients: { Serves 2 to 3 people }
3/4 Cup freshly grated Coconut or Desiccated coconut
4 Walnuts
4 Kashmiri Red Chillies or to taste
1 tsp Tamarind paste
Pinch of Hing / Asafoetida
Salt to taste
For seasoning:
2 tsp Coconut Oil
1 tsp Mustard seeds
5 to 6 Curry leaves
Step by step recipe:
1. Take coconut, red chillies, tamarind paste, hing and salt in a mixer.
2. Roast walnuts in a small pan for few seconds. It just needs to heat a bit. Then remove from the flame.
3. Add to the mixer.
4. Add water as needed and grind to a smooth paste.
5. Remove to a bowl. Heat coconut oil in a pan. Add mustard seeds and when it splutters, add curry leaves and roast a little. Pour over the chutney. Mix well.
6. Serve with dosas or idlis.
Notes:
* I add 4 Kashmiri red chillies for 3/4 Cup Coconut. It does not turn out very spicy and I make it so as I make for my kids. You can increase as per your taste.
* 4 to 5 Walnuts are perfect for this measurement. If you add more, the walnut nuttiness might become more prevalent.
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Both the kids just left for school and I take this (peaceful 😄) opportunity to write a recipe which I wanted to share since long time. In Qatar, during winters ie roughly from November to April, residents grow vegetables in their gardens. Main vegetable which almost everyone grows is Tomato. Even we have tomatoes in abundance every year which we enjoy till June due to it’s good shelf life.
Here are some of the beautiful tomatoes which grew in our’s and our neighbor’s garden who was kind enough to share with us. ❤️
And plenty of tomatoes means making my favorite, my Amma’s Tomato chutney. 😍 Apart from that, due to my daughter’s request, who wanted the hotel style Tomato Chutney which she enjoys at Aryaas restaurant here, I happened to try this recipe which came out exactly the same. Imagine my happiness!! ❤️
So after getting daughter approval as well, I knew this recipe deserved to be blogged and shared with all of you. Hope you all try and love this recipe too. Happy and healthy cooking! ❤️
RECIPE:
Ingredients:
About 4 to 6 medium sized Tomatoes (or as available, even 2 large tomatoes are fine)
2 medium sized Onions
1 inch Ginger piece
4 pods of Garlic
3 to 4 Red chillies
A sprig of Curry leaves
1/2 tsp Turmeric powder/ Haldi
1 Tbsp Coconut oil
Salt to taste
For seasoning:
2 tsp Coconut oil
1 tsp Mustard seeds
1 tsp Cumin seeds/ Jeera
A sprig of Curry leaves
A pinch of Asafoetida powder/ Hing
Step by step recipe:
1. Take all the ingredients for the chutney and keep ready. I have taken home grown tomatoes of different sizes depending on which of them were turning soft. Since I have a lot of tomatoes, I have taken plenty to make this chutney. You can use only two to three large ones depending on availability.
2. Heat oil in a pan, add curry leaves, chopped ginger, garlic and onions. Fry till onions turn translucent. Then add red chillies. Fry for few seconds.
3. Add roughly chopped tomatoes along with turmeric powder and salt. Cook till tomatoes turn soft. Don’t add water at all. Tomatoes will leave a lot of water as it cooks.
4. Once the tomatoes cook and turn soft, remove from the flame. Allow it to cool. Blend to a smooth paste.
5. Heat oil in the same pan, add mustard seeds and cumin seeds. When mustard seeds splutter, add curry leaves and hing.
6. Now add the blended paste along with little water if needed to bring it to desired consistency. Check for salt and also spice level, adding red chilli powder if needed.
* You can skip Onion and Garlic if you don’t consume or on Pooja days. The texture of tomatoes will still make a thick chutney.
* Ripe and bright red tomatoes will give a beautiful colour and flavour to the Chutney.
* Keeps well if refrigerated for couple of days. Mine usually gets over within that.
* I make a big batch specially during tomato season, hence you can see I have used plenty of them. You can use two to three tomatoes to make one batch of chutney.
* For variety of dosa recipes, you can check my Dosa Corner page.
Sambarpalli leaves are also known as Panikoorka in Malayalam, Doddapatre in Kannada, Ajwain Patta in Hindi and Indian Borage in English. They are very good for digestion and also to cure common cold.
It’s amazing how good music can change your mood completely. This morning as I woke up, checked my YouTube subscriptions and saw that T series has released something called a mixtape which is a combination of two beautiful songs. Today’s was a mix of Tera Chehra and Jaan Meri, both of which are soothing songs, the mixtape sung beautifully by Jubin Nautiyal and Tulsi Kumar. It gave a wonderful start to my day and I loved it so much that I listened to it on repeat. ❤️
So since I am in a pleasant mood, I decided to utilize it to blog a new recipe (Make hay while the sun shines 😀). This chutney might look like a simple recipe but it’s a very special one. Not only does it taste super delicious, is healthy, made from our home grown leaves and importantly learnt from one among my favorite people, Mamta mai. ❤️
Me and her are so similar in many many ways that she calls us as twins with 25 years difference 😂😂. We met each other through food groups, then realized we are related distantly and now we bond just like two long lost siblings and gel along like best friends. 😍 It’s super sweet how she cares for me and her love is very precious for me. ❤️
So when she shared this recipe of Sambarpalli chutney, I had to try it as we have loads of these leaves in our backyard, all thanks to my husband’s gardening skills. For him, plants are his love and passion in midst of his hectic work life, something which makes him very happy. Here is the sambarpalli bush which came in as a small plant but look at how well it has grown. 😍
So, here’s sharing the recipe of this chutney made from homegrown leaves. A very healthy yet delicious chutney. Hope you all try and love it. Happy and healthy cooking! ❤️
Thank you so much Mamta mai for this recipe. ❤️🙏
RECIPE:
Recipe Credit : Mrs Mamta Shenoy
Ingredients:
About 8 to 10 Sambarpalli leaves
1 tsp Oil
1 tsp Jeera/ Cumin seeds
3 to 4 Green chillies
4 Garlic pods
3/4 Cup Coconut
1 tsp Tamarind paste
Salt to taste
Step by step recipe:
1. Heat oil in a pan and add cumin seeds. Fry for few seconds. Add green chillies and garlic. Fry till garlic turns slightly brown in colour. Add sambarpalli leaves and fry till it wilts.
2. Allow it to cool. Then add it to a mixer jar along with coconut, tamarind and salt.
3. Add little water as needed and grind to a smooth paste. Serve as a rice accompaniment or with idlis or dosas.
Notes:
* You can another version of chutney with these leaves here – Sambarpalli leaves Chutney . This version is without garlic.
* The leaves I have taken are tender, small ones. If the leaves in your plant are large ones, 5 to 6 will suffice for the amount of coconut mentioned.
* These leaves are very healthy and I use them in two ways apart from making chutney:::
1. I put couple of leaves in a vessel along with water. Heat it and take steam inhalation when even having the slightest of cold symptoms.
2. Heat the leaves in a pan as shown in the first picture. Then when it starts oozing water, remove it and crush it using mortar and pestle. Sieve the juice and mix honey (for kids above one year old) . Give as medicine for kids and adults when suffering from cold or stomach ache. Works very well. Take about 6 to 8 small leaves for one dose.
Hope these home remedies are helpful to you too. These leaves are really magic!
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As much as I love my dosas and idlis, there is no denying that they are incomplete without a good chutney. I usually discuss which chutney to make with my family in the morning while making dosas/ steaming idlis and the demand is either for Hing chutney ** (by Mr Husband) and Tomato Chutney (by Miss Daughter). My son is just like me who loves any kind of chutney. 😍
But ever since I made this roasted gram dal coriander leaves chutney, the common demand by everyone including my son has been for this “green chutney”. My 2.5 year old son who is talking a lot now (inspired by you know who 😂) calls it “geen chechi” and it sounds so cute that I can’t make any other chutney ever. 😄
So here is the recipe for the green chutney which tastes too delicious for words. A must try chutney for sure!
Thank you so much Vinaya Prabhu Akka for this keeper of a recipe. ❤️ We have become such huge fans of this chutney that we no longer like any other chutney now. 😍
Happy and healthy cooking everyone!
{** recipe for Hing chutney mentioned above is in the notes sectionof this Urad Rava idli recipe }
1. Dry roast the gram dal on medium flame till it turns brown in colour. Don’t allow it to turn black. Cool down and powder in a mixer.
You can see the gram dal packet in the background for those who are new to it.
2. Now add coconut, green chillies, coriander leaves, curry leaves, tamarind paste and salt.
3. First grind once without adding water. Then add water as needed (about 1/4 to 1/2 Cup) to make a smooth paste. Dilute with more water to your desired consistency of thickness.
Click on the image to Pin the recipe on Pinterest.
Notes:
* This chutney does not need seasoning with mustard seeds/ curry leaves.
* Be careful while roasting the gram dal as few extra seconds of roasting can make the dal turn black and burning it which can spoil the flavour of the chutney. Roast only till the dal starts turning brown.
* If you don’t have gram dal, then just increase the quantity of coconut to 1 Cup and skip the gram dal. That’s how I make my regular coriander chutney.
* I made this chutney with Barnyard Millet Idlis and it made a super delicious combo.
In my last post of Ragi Jaggery ladoos, I had mentioned about our relocating back to India but I had never expected my readers to comment and message me with their best wishes. It really made me so happy that people actually take time to read the full writeup and also write such heartfelt words for me. ❤️ I always consider my readers to be a part of my extended family and the love showered on me in the past couple of days proves that my readers feel the same, which means the world to me. Thank you dear readers. Love and blessings is what I need the most now. ❤️🙏
I had actually decided to stop blogging for a while as I am not in the right frame of mind to write. Most of the families we know will be separated, even us, as only me and kids will shift back as of now. But we knew this since a year, were mentally prepared for it and specially as I have a great support system in my parents, we are not much worried. But there are many families who don’t have that and hearing their situations make me feel very sad too. Praying that God blesses all of them and they can survive this change well. 🙏
Sorry that this is turning out to be such a emotional write-up which is why I did not want to blog but I guess you all will understand, like always. ❤️
Coming to this chutney, it is my way to sneak radish in my kids’ diet as they love dosas with chutneys. So making them eat vegetable in this form too. I learned this chutney long back from a cookbook but have changed it to suit our tastebuds. Comes out very tasty and you can never say it has radish in the chutney.
Hope you all try and love this chutney. Happy and healthy cooking! ❤️
RECIPE:
Ingredients:
1 Cup peeled and grated Radish
1/4 Cup Coconut
1 Tbsp Coconut Oil (+ 1 tsp)
4 Red chillies
1 tsp Urad dal
1 tsp Cumin seeds
1/4 tsp Hing or Asafoetida powder
Salt to taste
Step by step recipe:
1. Heat 1 Tbsp Oil in a pan. Add grated Radish and saute on medium flame till the raw smell of radish goes away and the radish turns dry. Takes about 5 mins. Now remove from flame and allow it to cool.
2. Now add the radish to a mixer along with coconut. In that pan, heat 1 tsp Oil and add Hing, 1 tsp Urad dal and 1 tsp Cumin seeds. Also add red chillies. Fry till Urad turns brown. Allow it to cool.
3. Now add the fried chilies, Urad dal, cumin seeds to the radish- coconut. Also add salt and about 1/4 Cup Water or as needed. Grind to a smooth paste. This is a thick chutney. Remove to a serving bowl.
Notes:
* Do fry the radish till the rawness goes away. Else the chutney will have the raw taste.
* This chutney is not seasoned with mustard seeds but you can season if needed.
Banana flower is very healthy especially for our digestive system and kidney function. So I always try to include it in our meals at least once a week. This chutney is my favourite which my mother used to make regularly.
As good as it is for health, it is also lipsmackingly delicious . We enjoy it with our rice meals and also with dosas. Here’s sharing how my Amma used to make this chutney and also the upkari.
Do try it and you will definitely love it. Happy and healthy cooking! ❤️
RECIPE:
Ingredients:
1/2 a medium sized Banana flower/ Bondi (I took the other half for upkari)
1/2 Cup fresh or desiccated Coconut
2 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds/ Jeera
A sprig of curry leaves
1 tsp Tamarind paste
3 dried Red chillies or to taste
Salt to taste
Step by step recipe:
1. First of all, remove the outer layers of the banana flower along with the small white flowers inside. Just two or three layers will do till you get the inner firm banana flower. Chop it finely and immediately add to a bowl with water.
Note: I got 5 Cups of chopped banana flower in total. Took 2 cups for chutney and 3 cups for upkari.
2. Heat a pan with oil and add mustard seeds, cumin seeds and curry leaves.
3. When mustard seeds splutter, add the drained chopped banana flower to it. Fry well and cook with very little water till it turns soft.
4. Now add coconut and fry till it turns light brown in colour.
5. Allow it to cool. When it cools down, grind it along with red chillies, Tamarind and salt to a smooth paste adding water little by little as needed as it’s a thick chutney.
6. Remove in a bowl and serve with rice meals.
Notes:
* For the upkari or stir fry, Heat oil in a pan and add finely chopped garlic. Fry till garlic turns light brown in colour. Add the drained chopped banana flower and cook till it turns soft adding salt and red chilli powder as it cooks. Garnish with grated coconut on top. {On days that we don’t eat garlic especially during fasting days, I add Hing or asafoetida instead to the seasoning and it tastes delicious too.}
* While discarding the outer layers of the banana flower, discard the two or three hard and outermost ones. Rest are consumable.
* Immediately add the chopped banana flower to water or else it will turn black.
* Cook the banana flower well or else the chutney will have a raw flavour.
* This chutney is thick and can be enjoyed with rice meals or even with dosa.
* If refrigerated, it can last well for two days.
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Join me in my journey with a foodie husband and hungry kiddos while I make them eat healthy!
Healthy cooking with Mitha 