Category Archives: Chutney/Thogayal (With Coconut)

Beetroot Thogayal | Beetroot Chutney | Easy Beetroot Recipes

Beetroot Chutney
I like beetroot a lot. Most of my friends frown their face when they hear about beetroot recipes. For some reason, I like them. I do not know if it is because of its color, smell or taste but I like it. Only after my wedding, I started liking it.

Whenever I buy beetroots, I make Beetroot Curry – Sweet Version and beetroot sambar. Very rarely I make Beetroot Halwa because Gj is not fond of desserts or sweets. My mom, who is here with me for few days, made this recipe last Monday and I just loved it. I had it continuously for two days with rice for lunch. It tasted yummy even Gj liked it. I thought I should note down the recipe and document it here. So here goes the recipe for Beetroot Thogayal…

Beetroot Chutney
Preparation Time. Less than 10 minutes
Cook Time. 15 minutes
Recipe Cuisine. South Indian
Recipe Category. Lunch
Recipe Adapted. Uma Devarajan
Serves. 4

Ingredients

Beetroot – 5
Red Chillies – 7 (add more if you want it to be more spicy)
Coconut (grated) – 1/2 cup
Tamarind – small lemon size
Salt – as desired
Curry Leaves – 4 leaves
Oil – 4 teaspoon

Note. The ingredients shown will vary with the original quantity.

Beetroot Chutney

Preparation

1. Peel off the beetroot skin. Cut them roughly into small pieces. In a wide-bottomed pan, heat oil. Add red chillies and curry leaves. Lower the flame, add beetroot pieces, and stir well for 5 minutes.

Beetroot Chutney

2. Add grated coconut, salt, and tamarind and sauté well. Let it cool down completely. Then grind it well in a blender without adding water.

Beetroot Chutney

Now, Beetroot Thogayal/Beetroot Chutney is ready!

Serve. Boiled rice.

Beetroot Chutney

Notes.

  • You can increase or decrease the quantity of tamarind and red chillies as desired.
  • If you find grinding is difficult, add very little water.
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Coriander Coconut Chutney | Kothamalli Thengai Chutney

Kothamalli Thengai Chutney

 

Preparation Time: 3 minutes
Cooking Time: Under 5 minutes
Makes: 2 persons
Recipe Category: Accompaniment for Idly/Dosa
Recipe Cuisine: Indian

Kothamalli Thengai Chutney

Coriander Coconut Chutney is very easy to make. I love to have this chutney mainly with idly and dosa roast. Sanvi also loves this chutney so much. Whenever I feel very lazy to cook and have guest at home, I make this chutney.  This chutney would be loved by all. Occasionally, I have it along with rice. I can say this is a multi-purpose dish which serves as a chutney for idly/dosa and Thogayal for rice. In my childhood days, when I go to my athai’s (aunt) house, she would make soft idlis and this chutney. I would happily eat about 6 to 7 idlis. Whenever I eat this chutney, I think of my athai for a minute or so.

Kothamalli Thengai Chutney

Ingredients

Coconut – 1/2 cup
Coriander leaves – 1/2 cup
Roasted gram (pottukadalai) – 1/4 cup
Ginger – just a small piece
Green chilli – 1 no. (add more,if required)
Salt – as desired

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Asafoetida/hing (perungayam) – a pinch

Note. The ingredients shown will vary with the original quantity. 

Kothamalli Thengai Chutney


Preparation

1. Grind coconut, roasted gram, green chilli, ginger, coriander leaves and salt  to a smooth paste. Transfer it to a bowl.

Kothamalli Thengai Chutney

2. Heat 1/2 teaspoon of oil and add mustard seeds. When it splutters, add urad dal and curry leaves. Now add this seasoning to the ground mixture and stir once.

Kothamalli Thengai Chutney

Now, Coriander Coconut Chutney is ready!

Serve. Goes well with Idly and Dosa. Also goes well with rice and can be eaten with the following recipes:
Kovakkai Fry / Tindora Fry, Simple Cabbage Curry, Plantain Poriyal, Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Rajma Masala,Brussels Sprouts Stir Fry,Dry Spiced Cabbage,Turnip Poriyal

Kothamalli Thengai Chutney

Notes.

  • Use fresh coconut. Tender coconut will give a better taste.
  • Do not use the brown scrapings of the coconut. It will change both the color and taste of the chutney.
  • You can use the stem of the coriander leaves for this chutney.

Ginger Thogayal | Inji Thogayal | Ginger Chutney

Inji Thogayal/Inji Thuvaiyal

Two years ago, I went to my friend’s house for a vacation and stayed there for a week or so. For lunch, she asked me hesitatingly if I would eat Ginger Thogayal. I asked her, “what…thogayal with ginger? How would it taste da? Sour?????” She smiled at me and said give it a try.

I did not want to disappoint my friend because I am sure she knew my taste bud and would always give me the best. So why not I try it? I put just 1/4 cup of boiled rice on my plate and tried the Inji Thogayal. I tried eating the Ginger Thogayal along with chips. The word I uttered immediately after tasting the thogayal was “Yummy, how did you make it da?” . It was that good but you have to make the recipe with correct proportion of ingredients. Ginger Thogayal should have a perfect blend of ingredients. I know many people do not like Ginger Chutney, but I would say it’s worth trying. Ginger has got lot of medicinal qualities, so it is good to eat Ginger this way atleast once a week or so. It tastes delicious with rice, dosa and idly.

Ginger Health Benefits (www.lifehack.org)

Maintains normal blood circulation
Remedies Motion Sickness
Improves absorption
Cold and Flu Prevention
Combats Stomach Discomfort and morning sickness
Colon Cancer Prevention
Reduce Pain and Inflammation
Ovarian Cancer Treatment
Strengthens Immunity

Inji Thogayal/Inji Thuvaiyal
Preparation Time. 5 minutes
Cook Time. 15 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Recipe Adaptated. Ms. Uma Devarajan
Shelf Life. 4 days
Serves. 4

Inji Thogayal/Inji Thuvaiyal

Ingredients

Ginger – 100 gm (washed, peeled and cut into pieces)
Turmeric Powder – 1/2 teaspoon
Tamarind – small lemon size
Jaggery – small gooseberry
Mustard Seeds – 1/4 teaspoon
Green Chillies – 4 nos.
Water – as required
Salt – as desired
Oil – 3 tablespoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Grind ginger pieces, green chillies, turmeric powder, jaggery, and salt smoothly using 2 tablespoons of water. If you want, you could add little more water.

Inji Thogayal/Inji Thuvaiyal

2. Heat 2 tablespoon of oil and splutter mustard seeds. Now add the ginger paste and boil it well.

Inji Thogayal/Inji Thuvaiyal

3. Keep stirring the ginger paste and add one more tablespoon of oil and stir well. The ginger paste should leave oil on its sides, and the raw smell of ginger should go away completely. This is the right consistency. Switch off the stove.

Inji Thogayal/Inji Thuvaiyal
Now Ginger Chutney/Ginger Thogayal is ready!

Serve.

Curd Rice, Boiled Rice, Dosa and Idly.

Inji Thogayal/Inji Thuvaiyal

Note.

  • You could soak tamarind in 1/2 cup of water for 20 minutes and then add the tamarind paste and grind it along with other ingredients.

Hotel Style Coconut Chutney | Coconut Chutney Recipe | Side Dish for Dosa and Idly

Hotel Style Coconut Chutney

 

My family just loves coconut chutney. In general, when we go to restaurants and order dosa or idli, we would prefer coconut chutney as an accompaniment. I have tried several coconut chutneys, but this one has the best taste. It matches the exact taste of the hotel chutney. Try once and you’ll know. Thank you Sailuskitchen for sharing this recipe.


Preparation Time. 5 minutes
Cooking Time. 5 minutes
Recipe Category. Side dish
Recipe Cuisine. South Indian
Serves. 2

Ingredients

Fresh Coconut – 1 Cup (Do not scrap the brown part)

Roasted Chickpeas (Pottukadalai) – 1 Handful

Green Chillies – 2 To 3

Ginger – 1/2 Inch

Garlic – 1 Clove (Optional)

Salt

To Season

Mustard Seeds – 1/2 Teaspoon

Curry Leaves – A Sprig

Oil – 1 Teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Grind the fresh coconut, roasted chickpeas, green chillies, ginger, garlic, and salt to a smooth paste. Add very little water and grind it once again. If you want the chutney to be little watery, add more water or else add little water.

Hotel Style Coconut Chutney

2. Transfer the chutney to a serving bowl. In a small pan, heat oil. Add mustard seeds and when it splutters, add curry leaves. Add this seasoning to the coconut chutney. Stir well.

Hotel Style Coconut Chutney

Now, the Hotel Style Coconut Chutney is ready!

Hotel Style Coconut Chutney

Serve. Dosa, Idly and Ven Pongal.

Notes.

  • Use only fresh coconut.
  • Adding garlic is optional. If you wish, you could also add ginger and also tamarind while grinding. It is only another version.
  • You can also add coriander leaves as a garnish for this chutney.

Til Chutney (Ellu)

Til Chutney (Ellu)

Til seeds with spices makes an exciting dip!
Til chutney goes well with dosa and idly. It is a very popular chutney.

Ingredients

Til seeds – 2 tablespoons

Grated coconut – 1/2 cup

Red chillies – 2 to 3 nos.

Tamarind paste – gooseberry size

Curry leaves – 3 to 4 nos.

Mustard seeds – 1/4 teaspoon

Oil – 1 teaspoon

Salt – as desired

 

Til Chutney

Til Chutney Served With Dosa

 

Preparation

1. Fry til seeds in a dry pan until it turns light golden color and cool it. Make sure you do not burn it because it will change the taste completely.

2. In the same pan, heat 1 teasoon oil, add mustard seeds and curry leaves. Let it sizzle. Switch off the stove.

2. Grind til seeds, tamarind paste, coconut, red chillies, and salt to a fine paste.

3. Garnish the chutney using the mustard seeds and curry leaves.

Now, Til Chutney is ready!!!

ServeDosas & Idlis and Snacks & Starters