Radish Chutney / Mullangi Chutney - Side dish for Idli / Dosa

Radish (Mullangi in Tamil) is a low calorie vegetable, rich source of vitamin C helps to boost immunity and to fight against all kinds of diseases including cancer, heart disease, and stroke.

Though we know the health benefits of this vegetable, many have the aversion towards the pungent and strong odour of this vegetable.

So I found a smart way of adding this vegetable into the diet, by making chutney - your family members will not even recognize that there is a health friendly vegetable in this chutney!

It is delicious, easy to make and goes well with South Indian breakfast varieties such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well.

Check my recipes using radish:

Spicy Radish Poriyal / Radish Stir Fry Recipe

Radish Mutton Gravy / Radish Mutton Kulambu/ Mullangi Kari Kulambu

PREP TIME

10 min

COOK TIME

10 mins

TOTAL TIME 

20 mins

                                                                                                                                                   

Recipe for Radish Chutney

Recipe type: Chutney

Cuisine:  South Indian 

Serves: 3  to 4 (approximately)

Ingredients:

White radish - 1(medium sized)
Onion -1
Tomato - 1
Garlic - 5 to 6 cloves
Urad dhal - 1tsp
Channa dhal - 1tsp
Red chillies - 3 to 4
Tamarind - little
Grated Coconut - ¼ - ½ cup
Salt - as required

For seasoning:

Oil – as required (preferably gingelly oil)
Mustard seeds – 1 tsp
Curry leaves – 1 sprig

Asafoetida (perungayam) – a pinch

Kadhamba chutney / Kadamba Chutney

Here is a tasty, easy to make and flavorful chutney, suitable to serve with most South Indian breakfast items like idli, dosa, paniyaram and uthappam.

Kadhambam / Kadhamba means "mixture of" in Tamil.  In this recipe, I have used many Ingredients in one chutney, to give a delightful taste.

The colour of the chutney depends on quantity of greens you are adding. I usually add more greens in my chutney, so that it is not just a tasty choice but healthy as well.

Do try this spicy, flavorful chutney and give your feedback!

                                      

PREP TIME

10 min

COOK TIME

10 mins

TOTAL TIME 

20 mins

                                                                                                                                                   

Recipe for Kadhamba chutney / Kadamba Chutney

Recipe type: Main course

Cuisine:  South Indian

Serves: 3 to 4 (approximately)

Ingredients:

Onion - 1 (chopped)
Tomato - 1(chopped)
Garlic - 3 cloves
Ginger - a small piece
Channa dhal - 2 tsp
Urad dal - 3 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp
Curry leaves - 1 sprig
Coriander leaves -  less than half bunch

Mint leaves - leaves from 5 to 6 sprigs
Curry leaves - leaves from 4 to 6 sprigs
Gingelly oil - 1 tbsp

For seasoning:
Mustard - ½ tsp
Curry leaves - 1 sprig
Gingelly oil - 2 tsp

Egg Kurma / South Indian Style Egg Kurma

Egg Kurma is a delicious coconut based gravy prepared in South Indian Style!

This gravy is filled with aromatic spices; it is to best to have with parotta, chapathi, any flavoured rice and with Idli, dosa, appam or Idiyappam.

Try this lip-smacking gravy and give your feedback!

Ingredients:

Eggs - 4 to 5
Onion -  1 (finely chopped)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Corriander powder - 2 tsp

To Grind:
Ginger - 1" piece

Garlic - 4 to 5 cloves

Green chilli - 2
Saunf - ½ tsp

Cardamom -1

Cloves - 2

Cinnamon - 1 small piece
Grated coconut - ½ cup

For Seasoning:
Bay leaves - 2
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp

Curry Leaves Chutney / Curry Leaves Coconut Chutney / Karuvepillai Chutney

Curry leaves chutney is a tasty & healthy chutney; perfect accompaniment for Idli Dosa varieties.

This chutney always reminds of my childhood; my mom used to prepare this often as it very good for health especially for hair growth.

As most of us having the habit of throwing the curry leaves away while eating any curry, I felt this is the best way to make our family members eat this Iron rich green!

So try to include this in your diet on regular basis for healthy living!

Ingredients:

Curry leaves - 1 to 1 to 1½ cup tightly packed
Green chillies - 2 or 3
Tamarind - a small piece
Small onions - 3 to 4 / Big onion - ¼ th piece of 1 medium onion
Roasted channa dhal (pottukkadalai) - ½ tbsp
Salt – as required
Water - as required

For seasoning:
Oil -1 ½ tsp
Mustard seeds - ½ tsp

Vada Curry / Restaurant Style Vada Curry (side dish for Idli / Dosa)

Vada curry is a popular South Indian accompaniment that suits well with Idli, dosa, appam and pongal! 

As per my friend it has originated from "Chennai", though I am not sure about it.

You will love this deep fried channa dal vada soaked in spicy masala gravy / curry.  If you want a low fat version; you can also steam the vada and add it to the gravy!

Now let's check the recipe: 

Serves - 4 to 5 persons

Ingredients:

Chana dhal / Kadalai paruppu / Bengal gram dhal - ½ cup
Red chillies - 4 to 5
Fennel seeds - ½ tsp
Salt - to taste
Curry leaves - 1 sprig

For gravy:

Onion - 1 large ( finely chopped)
Tomato - 1 large (finely chopped)
Ginger garlic paste - 2 tsp
Green chillies - 2
Turmeric powder - ¼ tsp
Red chilli powder - 1 to 1½ tsp (adjust according to your spice level)
Coriander powder - ¾ tsp
Salt - to taste
Water - 3 to 4 cups
Coriander leaves - 1 tbsp (finely chopped)
Mint leaves - 1 tbsp(finely chopped)

For seasoning:
Oil - 12 to 3 tbsp Bay leaf -  1
Cinnamon - 1
Cloves - 1
cardamom - 1
Curry leaves -  1 sprig
Fennel seeds - ½ tsp

Pumpkin Sambar / பரங்கிக்காய் சாம்பார்

Sambar is a popular and traditional South Indian accompaniment for rice or Idli / Dosa. It is prepared using dhal (lentils), vegetables of your choice, sambar powder, tamarind and spices.

In this recipe, I have used Pumpkin which gives a mild sweetness and unique taste to this dish.

Though I prepare sambar at least twice every week; Its only now I could post this!

Do try this; enjoy with hot rice or as a side dish for any South Indian breakfast item.

Ingredients:

Toor Dahl / Tuvar Dhal / Thuvaram paruppu - ½ cup
Pumpkin -  1 cup ( chopped pieces)
Big Onion - 1 / Small onion - 10 (Chopped)
Tomato - 1 (finely chopped)
Green chillies - 2
Tamarind - a small gooseberry size
Sambar Powder - 1- 1½ tsp
Asafoetida - a pinch
Salt - to taste

For Seasoning:
Mustard seeds - ½ tsp
Urad dhal - ½ tsp 
Fenugreek seeds - ¼ tsp
Curry Leaves - 1 sprig (optional)

Chow Chow / Chayote Chutney - Side Dish for Idli / Dosa

Here is a tasty & healthy chutney using vegetable (Chow Chow / Chayote ) as a main ingredient.

As my other chutney varieties using vegetable; this also become a favorite of my family. 

Don't forget to check my other vegetable based chutneys Green Capsicum Chutney, Ridge Gourd (Peerkangai) Chutney, Red Capsicum Chutney, Cabbage Chutney. 

Ingredients:

Chow Chow - 1 small
Onion - 1
Tomato - 1 

Channa dhal - 1 ½ tsp
Urad dal - 2 tsp
Red chill - 2
Green chilli - 2
Tamarind - a small piece
Coriander leaves - 2 tbsp (finely chopped)
Oil - 2 tsp

For Seasoning:
Mustard - ½ tsp
Hing ( asafoetida) - a generous pinch
Curry leaves - 1 sprig
Oil - 1 tsp 

Tomato gravy (without coconut) / Side dish For Idli / Dosa

Here is a tasty, low - calorie gravy that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well!

Ingredients:

Onion - 1 (chopped)

Tomato - 2 to 3

Green chillies - 2

Turmeric powder - ¼ tsp 

Red chilli powder - ½ tsp 

Bengal gram flour / Kadalai Mavu - 1 to 2 tbsp 

Curry leaves - 1 sprig 

Salt - to taste 

For Seasoning:

Oil - 1 tbsp 

Mustard - ¼ tsp 

Jeera / Cumin seeds - ½ tsp

Easy Peanut Chutney (without coconut) / Side dish for Idli and Dosa

Bored of routine Coconut chutney? Try out this creamy & tasty Peanut chutney; a best accompaniment for Idli, Dosa and Uthappam!

I tasted this chutney in my friend Rekha house for the first time and learnt the recipe from her. 

It can be prepared in very less time; interesting part is you can store this chutney in refrigerator / fridge for 3 to 4 days. Just remember to thaw before serving!

Do try this and post your feedback.

Serves - 3 to 4 people

Ingredients:

Peanuts -1 cup
Red chilli - 3 to 4
Garlic - 3 cloves
Tamarind- a small piece
Salt - to taste

For Seasoning:
Oil - 1 tbsp
Mustard seeds -1 tsp
Curry leaves - one sprig

Flaxseed Idli Podi / Chutney Powder

In this recipe I have added Flaxseed to give healthy twist to our usual Idli Podi.  Try it out to include this healthy seed in your daily routine for a healthy living!

Ingredients:

Flaxseed - ½ cup
Urad dhal - ½ cup
Channa dhal - ¼ cup
Red chillies - 8 to 10
Asafoetida(Powder) - ½ tsp
Sesame seeds - 1 to 2 tbsp (according to your preference)
Salt - to taste
Oil - 1 tsp

https://youtu.be/BcYpMukWDrY

Kollu / Horsegram Chutney / கொள்ளு சட்னி

This is a perfect, healthy ( tasty too!!) accompaniment for Idli / Dosa Varieties.  Give it a try!

Do check my other Kollu / Horsegram Recipes.

Kollu Sundal / Horse Gram Sundal
Horse Gram Podi(Powder) / கொள்ளு பொடி

Green Capsicum Chutney / Capsicum Chutney

Capsicum chutney is a healthy and tasty chutney; this is a best accompaniment for the South Indian breakfast varieties, such as Idli, Dosa and Uttappam.   Try  this; to help your kids eat this vegetable without any fuss!

A small note on health benefits of green capsicum:

Green Capsicum or Green Bell Peppers is fat free,  low in calories and high in vitamins and minerals especially rich in vitamin C (contain double the vitamin C content of oranges).

It also contain zeaxanthin, which keeps the eyes healthy and might reduce the risk of age-related eye disorders.

Don't forget to check my other vegetable based chutneys Ridge Gourd (Peerkangai) Chutney, Red Capsicum Chutney, Cabbage Chutney.

Kollu Podi / Kollu Paruppu Podi / Horse Gram Podi(Powder) / கொள்ளு பொடி

After I read about the horse gram health properties; my interest on trying recipes from this lentil increases. Already I have posted Kollu sundal recipe which is a big hit  and here is the another healthy, simple cum tasty recipe which we can include in our daily basis.

Ingredients:

Kollu ( horse gram) - 1 cup
Toor dhal ( thuvaram paruppu) - ½ cup
Red chilli - 5 to 7 no.
Black pepper - 2 tsp
Garlic - 5 cloves
Asafoetida - a pinch
Oil - 1 tsp
Salt - as required

Soya Potato Curry / Soya Masala Kulambu / Meal Maker Kulambu

This South Indian style Soya curry is very healthy and also easy to prepare dish. A perfect accompaniment with rice and rotis. You can also try this using soya keema and check also my other Soya recipes.

Serves - 4 to 5 persons

Ingredients:

Soya nuggets / Meal maker - 20 to 25 no.
Potato - 1 (peeled and cut into bite size pieces)
Onion - 1 (finely chopped)
Red chilli powder - 1 tsp
Coriander powder - 1 ½ tsp
Mint leaves - 1 tbsp
Salt - to taste

To Grind:
Ginger - 1 " ipiece
Garlic - 4 to 5 cloves
Tomato - 1 medium sized
Cashew nuts - 4 to 5 no
Coconut - ½ cup
Fennel seeds - ½ tsp

For Seasoning:
Bay leaf - 1
Cinnamon - 1

Curry leaves - 1 sprig
Oil - 1 tbsp

Directions:

Mixed Vegetable Stew / Vegetable Stew - Kerala Style

Vegetable stew is a simple, easy to make and also one of the delicious dish from Kerala.

This mild flavored dish is the best accompaniment for appam and idiyappam ; you may also have this as side dish for dosa and idli!

Ingredients:

Onion -1 (finely chopped)
Ginger - 1 inch piece(grated or finely chopped)
Green chilli - 4 to 5 (slited)
Carrot – 1
Potato – 1 big ( cooked)
Beans - 10 to 15
Salt - to taste
Thin coconut milk – 1 ½ cup
Thick coconut milk – ½ - ¾  cup 

For the seasoning:

Bay leaf - 1
Cloves -2
Cinnamon - 1
Pepper – 10
Coconut oil – 2 tsp
Curry leaves - 1 sprig

Directions:

Chop the carrots and beans into bite sized pieces and keep aside.

Peanut Podi (Powder) / வேர்கடலை பொடி

Here is a tasty, easy to make Peanut powder / podi, a variation of  idli milagai podi; that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam.

You can also add this to any veg stir fry / poriyal for different taste.  I got  this recipe from a tamil magazine Aval vikatan; try this and give your feed back.

Ingredients:

Peanuts - 1 cup
Urad dhal - ¼ cup
Channa dhal - ¼ cup
Red chillies - 6 to 7
Asafoetida(Powder) - ½ tsp
Salt - to taste
Oil - 1 tsp

Directions:

Take a kadai; dry roast the peanuts and transfer that into a plate.

Red Capsicum Chutney / Red Bell Pepper Chutney (Coconut Free!!!!)

Here is a delicious, healthy chutney that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well!

Red capsicum is a low calorie vegetable, rich in vitamins & minerals especially vitamin A, B6, C and Magnesium, normally included in salads and noodles.

Here I have tried it for spicy South Indian chutney; of course, the taste was awesome! Every one in my family enjoyed the taste.  Do try this and post your feedback.

Serves - 3 to 4 people

Ingredients:

Red Capsicum - 1

Onion -1
Tomato – 2
Garlic - 5 to 6 cloves (peeled)
Red chillies - 3 to 4
Channa dhal – 2 tsp
Tamarind – little
Asafoetida (perungayam) – a pinch
Salt - as required

For Seasoning:

Oil – as required
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Directions:

Chop onion, tomato and red capsicum into bite sized pieces.

Heat oil in a pan; add channa dhal.

Curry Leaves Powder / Karuvepillai Idli Podi / கருவேப்பில்லை பொடி

Wow...Poornima's Cook Book has reached 2,00,000 page hits today!!!! Thanks to all my friends and followers of the blog. It is your encouragement through likes and comments that keeps me going!

To celebrate this occasion I want to share my mom's recipe which is one of my favorite. Though my mom used to prepare variety of chutneys, I always prefer to have podi as an extra side dish!

This Curry leaves podi is a healthy variation to the usual Idli milagai podi. Most of us have the habit of throwing the curry leaves from the dishes and not eat them; here is a way of including this iron rich green leaf in our daily routine.

Ingredients:

Curry leaves - 3 cups
Urad dhal -  ¾ cup
Channa dhal -  ½ cup
Red chillies -  8 to 10
Asafoetida(Powder) - ½ tsp
Salt - to taste
Oil - 1 tsp

Directions:

Wash and drain the curry leaves; spreading them in a newspaper or cloth and allow to dry in shade.

Cabbage Chutney / Side Dish For Idli / Dosa

Here is a fresh, healthy, delicious and easy to make chutney that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for rice, as well.

A smart way of adding vegetable into the diet of your family members; they will not even recognize that there is a vegetable in this chutney!

Serves - 4 to 5 people

Ingredients:

Cabbage - 1 ½ cup (chopped)
Carrot - one small (peel the skin and chop into bite size pieces)
Onion - 1 (finely chopped)
Tomato - ½ (chopped)
Ginger - 2 " piece
Channa dhal - 1 ½ tsp
Red chill - 5
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp 
Oil - 2 tsp

Ridge Gourd (Peerkangai) Chutney / Side Dish For Idli / Dosa

Ridge gourd (Peerkangai in Tamil) is rich in dietary fiber and is a good source of vitamins & minerals; works well for diabetes, weight loss and is an excellent blood purifier.

Here is a delicious, easy to make chutney that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for rice, as well.

A smart way of adding this vegetable into the diet of your family members; they will not even recognize that there is a health friendly vegetable in this chutney!

Ingredients:

Ridge gourd - 150 grams ( 1 medium)

Onion - 1 (finely chopped)

Garlic - 3 cloves

Channa dhal - 1 ½ tsp

Red chill - 2

Green chilli -  2

Tamarind - a small piece

Grated coconut - 2 to 3 tbsp 

Curry leaves - 1 sprig

Coriander leaves - 2 tbsp (finely chopped)

Oil - 2 tsp

For seasoning:

Mustard -  ½  tsp 

Urad dal - 2 tbsp 

Hing ( asafoetida) - a generous pinch

Curry leaves - 1 sprig

Oil - 1 tsp 

Directions:

Wash and peel the skin. (Don't peel the skin completely;  take out only the outer thick layer)

Chop the ridge gourd into bite sized pieces and keep aside. 

Heat oil in a pan; add channa dhal.

When the colour changes to golden brown; start adding red chillies, onion and tamarind one after another.  Saute for few seconds.

After that add the chopped rigde gourd and salt; continue cooking in a medium flame until it become soft. (No need to add water)

At last add corriander leaves, curry leaves and grated coconut; mix well.

Remove pan from the stove and allow it to cool. 

Take a blender or mixie add ridge gourd mixture along with water (Adjust the water quantity according to the desired consistency) and grind it into a fine paste. 

Transfer the chutney into a serving bowl.

Take another pan, add oil and temper with mustard seeds, urad dhal, hing and curry leaves; pour it over the chutney.

Give it a mix and serve.

Note:

Add little water, if ridge gourd sticks to the pan.

If you don’t want to add coconut, you may skip that step!