Coconut chutney recipe is the most preferable south Indian side dish for idli, dosa. Most of the coconut chutney recipes require no cooking. So it can be prepared without fire. I have blogged nearly 15 coconut chutney varieties for idli, dosa and rice. So I thought to have a collection of coconut chutney recipes under one page for easy reference. In South India, especially in Tamil nadu and Kerala, coconut is a vital ingredient in our regular cooking. We use coconut in chutney, kuzhambu, kootu, poriyal and even in kurma varieties to grind masala. Basically coconut chutney recipes are easy to make and simple to prepare under minutes. If you want to make a quick side dish for idli, dosa during busy morning hours, coconut chutney is the best option. One can make N number of variations in a simple coconut chutney and come up with varieties. In this collection, you can find hotel style coconut chutney, green coconut chutney, red coconut chutney, coconut chutney without chana dal, coconut chutney for travel, few Kerala style coconut chutney recipes, Karnataka style coconut chutney and much more. Most of these chutney recipes are learnt from my mom, MIL and cook books. I have also shared 3 different types of coconut chutney recipes in a video. Ok, lets see the collection of 15 coconut chutney varieties below.
Here is a list of Tamil new year recipes/ Tamil puthandu special recipes for pooja and lunch menu. On varusha pirappu day we offer mango pachadi, arisi paruppu payasam, neer mor and panakam to God. Apart from this, we make no onion no garlic lunch menu by making sambar, thayir pachadi with gooseberry or carrot or lady's finger, kootu or poriyal, urad dal vada with pepper. This menu is more like amavasya food / no moon day lunch. Some people also make 5 rice varieties like lemon rice, tamarind rice, coconut rice, sweet pongal and curd rice instead of making full meals. But usually I make Lady’s finger sambar, Gooseberry or carrot thayir pachadi, raw mango pachadi, raw banana poriyal or broad beans poriyal, rice and moong dal payasam , urad dal vada. I have given the links for all these recipes below. I have also shared the links for other options. Do check it out and try the menu according to your convenience and family practice.
All the above recipe links are for variations. You can try any based on the availability of ingredients. Its not a hard and fast rule to make a full meals and offer GOD. Some people celebrate Tamil new year just by offering a payasam & vada. If you are a bachelor and wish to do the pooja, you can simply soak Poha/Aval in milk adding sugar & cardamom and offer to God. GOD will accept everything and anything if done whole heartedly. The celebration procedure I have shared here is based on my family practice. It may vary as per your tradition and custom. So beginners, please consult the elders of your family and do the pooja.
Wish you all a very happy and prosperous Tamil New Year !! அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல் வாழ்த்துக்கள் !!!
Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.
Also check out my 20 tomato chutney varieties, 65 chutney recipes too.
Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)
HOW TO MAKE TOMATO GARLIC CHUTNEY
In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
Grind to a smooth paste adding enough water.
In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
Lower the flame and add red chilli powder. Mix quickly without burning it.
Add the chutney immediately and mix well.
Rinse the mixie jar with little water and add to chutney.
Boil in low to medium flame till oil releases in sides.
Switch off the flame. Cool down and enjoy !
TOMATO GARLIC CHUTNEY RECIPE - STEP BY STEP PICTURES
Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside.
In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves.
Lower the flame completely and add red chilli powder. Mix quickly without burning it.
Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well.
Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark
Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.
Adjust the quantity of red chilli powder as per its spice level.
If you are using big sized garlic cloves, you can reduce its quantity.
Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.
Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !
I got this Tamil brahmin style sambar powder recipe from my neighbor friend Subha’s MIL. She is from Trichy. When I was telling Subha about my interest in Tamil brahmin recipes (Tambrahm style), she introduced her MIL who is an expert cook. I learnt few basic Tamil Iyer style recipes like sambar, rasam, more kuzhambu, vatha kuzhambu, puli sadam, pachadi and wrote down all of them in my notebook. At that time she shared her traditional, homemade sambar powder recipe and gave me a box full of it. I also prepared sambar using this sambar powder by adding mixed vegetables. It was so good and flavorful. Soon I will post the brahmin style sambar recipe here. Now I have given the ingredients for sambar powder in bulk quantity. You can sun dry them or dry roast in a kadai. Grind in a flour mill and store it for months. Soon I will try to ask her for smaller portion and update this post. Ok lets see how to make Tamil brahmin style sambar powder recipe.\
I wanted to try arachuvitta sambar without dal for long time. My friend told it tastes great for both rice and idli. So I wanted to give a shot and I had bookmarked some YouTube videos too. Finally I tried it last week for my lunch as I was in short of toor dal in my kitchen. This is more like Tamil brahmin’s style varuthu aracha kuzhambu / arachuvitta kulambu for rice but without using dal. You don’t need to use toor dal or moong dal in this recipe. The aroma of freshly roasted and ground spices is the highlight for this sambar recipe. It helps to give great flavor and thickness to this sambar. Not only dal, less tamarind and coconut is used in this recipe. When you feel bored of the regular paruppu sambar for rice, you can try this. If you want to avoid dal in your diet for health reasons, you can make this kuzhambu. As I prepared this with mixed vegetables like carrot, beans, potato, chayote, brinjal it came out very flavorful, tasty and healthy. You can also add drumstick, lady’s finger, turnip if you like. You can also prepared this masala powder in advance and make this sambar instantly. Bachelors and working women would find it helpful. Friends , do try this sambar recipe without dal and enjoy with rice. I personally liked it with idli, dosa too !
Red chilli - 4 ( I used Kashmiri chilli/ Byadgi chilli for bright red color)
Grated coconut - 1 tbsp
Raw rice – 1/2 tsp
Ghee – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds / Jeera – 1/4 tsp
Curry leaves - Few
HOW TO MAKE SAMBAR WITHOUT DAL FOR RICE
Wash and chop all the vegetables into cubes. Set aside.
Heat oil in a kadai and roast all the ingredients given under ‘To roast’. Lastly add coconut, roast for a minute. Grind to a powder. Set aside.
Heat oil in a pressure cooker base. Saute onion,curry leaves and mixed vegetables.
Add tomato and saute till mushy. Add turmeric powder, sambar powder, salt and tamarind extract.
Lastly add the ground powder, mix well. Add some water if needed.
Pressure cook for one whistle in low flame. Temper mustard seeds in ghee and add to sambar. Garnish with coriander leaves. Enjoy with plain rice !
SAMBAR WITHOUT DAL FOR RICE - STEP BY STEP PICTURES
Wash and chop vegetables, onion, tomato and set aside. Soak tamarind in 1 cup of water. Heat oil in a kadai. Roast chana dal, coriander seeds, red chilli, methi seeds, cumin seeds, raw rice in low flame till nice aroma arises. Lastly add curry leaves , grated coconut. Saute for a minute. Switch off the flame. Grind to a powder. Set aside.
Heat oil in a pressure cooker base. Saute onion few curry leaves, mixed vegetables. Then add tomato and saute till mushy.
Add salt, turmeric powder, sambar powder. Saute well. Add 1 cup of tamarind extract. Add the freshly ground masala powder too.
Mix well. If the kuzhambu is too thick, add 1/2 cup more water. Pressure cook everything in very low flame for one whistle. For this, keep the flame high till steam comes out. As soon as steam starts to come off, reduce the flame to completely low.
Pressure cook in low flame for one whistle. Switch off the flame. Remove the lid after steam is released. Mix well and see the consistency of kuzhambu. If thick, add some water, check for salt and boil for a minute. If fine, you can do the tempering part.
For tempering , heat ghee in a small kadai. Splutter mustard seeds, curry leaves and cumin seeds. Add to the sambar and mix well. Garnish with coriander leaves. Close the bowl with a lid. Give a standing time of 30 minutes to 1 hour for best taste. Tastes great the next day. So you can refrigerate and use this kuzhambu for 2 to 3 days.
Adjust the quantity of red chillies as per your taste. I used byadgi chillies which gives bright color but tastes less spicy.
Flavor of this sambar varies based on the red chilli.
Addition of rice in the masala helps to give thickness to the kuzhambu. You can skip it too.
Try this yummy arachuvitta sambar without dal. Enjoy with plain rice adding a tsp of ghee !
I learnt this kara dosai recipe / Toor dal dosa from my friend Shalini. She shared her mom’s recipe with me. This karam dosa looks similar to adai / mixed dal dosa but its different in ingredients and taste. Also the batter needs fermentation. So this dosa cannot be prepared instantly like adai. Idli rice, dosa rice / raw rice and toor dal are the base ingredients for this dosa recipe. It is prepared without urad dal. You can make both super crispy dosa and thick dosa with this batter. But this dosa batter becomes sour quickly. So its better to use it within 2 days by refrigerating the batter. Ok, lets see how to make this yummy, colorful kara dosai also known as toor dal dosa with step by step pictures.
Usually we make vendakkai puli kulambu for rice without coconut. Its my MIL’s recipe. Recently I tried this vendakkai kara kuzhambu with coconut just for a change. It came out so good and flavorful with all the masala. I followed Madras samayal Youtube channel’s recipe and modified slightly as per my taste. I added more lady’s finger and had it as side dish without making any. If you want to make any side dish, you can try keerai kootu, chow chow kootu or cabbage kootu. Ok friends, lets see how to make vendakkai kara kuzhambu with coconut, fennel seeds masala with step by step pictures.
Vendakkai kara kuzhambu / Lady's finger kara kulambu
Vendakkai kara kuzhambu / Lady's finger kara kulambu for rice
Tomato based chutney is my most favorite among all the chutney recipes I make in my kitchen. So I love to try varieties of tomato chutney recipes for idli dosa I come across in cookbooks, TV shows, friends and relatives. Here I have made a collection of 20 tomato chutney varieties starting from easy tomato chutney recipe to tomato chutney recipe without onion garlic, tomato thokku recipes , green tomato chutney etc. I have also shared a tomato garlic chutney for roti. All these recipes tastes great with idli, dosa, paniyaram, pongal and appam. Friends, do check out this collection and try your favorite. Don’t forget to share your feedback with me. Lets see the list of tomato chutney recipes for idli, dosa below.
This is a simple ellu podi recipe that tastes great with plain rice, idli, dosa. I learnt this sesame seeds powder recipe / til powder from my MIL. It needs just 2 ingredients. Usually we make ellu sadam for festivals like Aadi 18, Kaanum pongal. But that is a different recipe using black sesame seeds, urad dal and coconut. Please check it HERE. Recently when my MIL visited my house, I told her to prepare 5 podi varieties for rice and took videos. She prepared coconut podi, paruppu podi, sundakkai podi, paruppu podi and ellu podi. I will share the recipes one by one in my space. To begin with here is an easy ellu podi for rice. I used white sesame seeds in this recipe. You can also use black sesame seeds. This podi stays good for more than 10 days if you store properly with clean handling. Friends, do try this yummy ellu podi recipe for rice and enjoy.
Heat a kadai and dry roast the sesame seeds and red chilli till seeds splutter.
Remove in a plate and cool down.
Add required salt and grind to a powder.
Do not grind for long time as sesame seeds leaves oil.
Remove in a box, use clean spoon. Stays good for 10 days.
Mix with plain rice adding sesame oil or ghee. Enjoy !
ELLU PODI RECIPE - STEP BY STEP PICTURES
Heat a kadai and dry roast sesame seeds and red chilli in medium flame. Saute till sesame seeds starts to splutter. Make sure it doesn’t burn. Switch off the flame and cool down.
Add required salt. Grind to a fine powder. Do not run the mixie continuously for long time because sesame seeds release oil and it becomes a paste. So grind to a fine powder carefully. Remove in a box and close with a lid. Use a clean spoon for handling.
You can mix this powder with plain rice adding few drops of ghee or gingely oil. If you like, you can have it with idli, dosa too.
Adjust the quantity of red chili as per your taste.
You can use black sesame seeds instead of white ones.
Do not grind the mixie for long time to avoid becoming paste.
For variations, you can grind a garlic clove for additional flavor.
Try this easy, yummy flavorful ellu podi for rice and enjoy !
Sorakkai sambar / Bottle gourd sambar with freshly ground spices (Arachuvitta sorakkai sambar in Tamil) is an yummy, flavorful sambar recipe for rice. I have never tried varieties of sorakkai recipes for rice apart from paal kootu , Poricha kuzhambu, sorakkai dosai and poriyal. When I heard about this sorakka sambar from my neighbor, I was tempted to give a try. Basically bottle gourd is a bland vegetable. It doesn’t have any appealing flavor or taste. But its a healthy vegetable with lots of benefits. It has more water content which helps for weight loss, provides cooling effect to body, reduces liver inflammation, treats constipation etc. So I try to include this veggie atleast once in a week in my diet. For this sambar instead of following my usual sambar recipe, I added Tamil brahmin style arachuvitta sambar masala by roasting and grinding the spices, chilli and coconut. It came out very well with an awesome aroma. We loved this sambar very much. In Karnataka, my friends make Sorakkai sambar in a different way by adding a different masala. Soon I will try to learn from them and make a post. Now lets see how to make Tamilnadu style sorakkai sambar recipe with step by step pictures.
Sambar powder – 1/2 tsp (Optional, Use any brand or homemade)
Salt & water - as needed
To roast and grind
Cooking oil - 2 tsp
Coriander seeds / dhania - 1 tbsp
Chana dal - 1 tbsp
Urad dal - 1 tsp
Methi seeds - 1/4 tsp
Red chilli - 6
Raw rice - 1/2 tsp
Hing - 2 pinches
Grated coconut - 1 tbsp
Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - Few
Coriander leaves - to garnish
HOW TO MAKE SORAKKAI SAMBAR
Wash and peel the skin of sorakkai / bottle gourd. Cut into two and chop the spongy portion. Discard it. Chop sorakkai into big cubes and set aside.
In a pressure cooker, take the toor dal, chopped bottle gourd, onion, tomato, green chilli, cumin seeds, required water and a drop of cooking oil. Cook for 1 whistle in very low flame. Mash the dal gently and set aside.
Heat oil in a kadai. Roast all the items given under “To roast and grind”. Grind to smooth paste.
To the cooked dal add tamarind extract, ground masala paste, salt and some water.
Roll boil for 5 minutes till nice aroma wafts. Temper in ghee and add to sambar. Garnish with coriander leaves. Serve with rice !
SORAKKAI SAMBAR RECIPE - STEP BY STEP PICTURES
Soak tamarind in 1 cup of water. Wash the bottle gourd and peel its outer skin using a peeler. Cut into two pieces and remove the center, spongy part using a knife and hands. Discard the soft part with seeds. Now chop the sorakkai into big pieces as we are making sambar with it. For poriyal or kootu, you can chop it finely.
In a pressure cooker base, take toor dal, chopped bottle gourd, chopped big onion, tomato, slit green chilli, cumin seeds, turmeric powder, required water and a drop of cooking oil. Keep the flame high and cook till steam starts to come out of the nozzle. As soon as steam comes out, lower the flame completely and put the weight valve. Let it pressure cook in very low flame for one whistle. It may take 8 to 12 minutes depending on the size of cooker. (If you use small sized cooker, keep it in small burner gas stove. For bigger sized cooker, use big burner.). Open the cooker lid after the steam is released on its own. Mash the dal gently with a ladle. Make sure you don’t mash the sorakkai pieces.
While pressure cooking, you can roast the ingredients for sambar masala. For this, heat 1 tbsp oil in a kadai. Roast chana dal, urad dal, red chilli, methi seeds, coriander seeds and raw rice. Roast in medium flame till dal turns golden brown. Do not burn any ingredient. After roasting, grind everything to a smooth paste adding coconut and water.
Add 1 cup of tamarind extract, sambar powder (optional), ground sambar masala paste to the cooked dal. Adjust the consistency of sambar by adding water. Add required salt. Let the sambar roll boil for few minutes till nice aroma wafts through your house. Add little water based on the thickness of sambar. Switch off the flame and garnish with finely chopped coriander leaves.
Last but not the least do the tempering part. Heat 1 tbsp ghee in a small kadai. Splutter mustard seeds, curry leaves and add to sambar. Mix well and close with a lid. Give a standing time of 30 minutes to 1 hour for best taste and flavor.
Mix this sambar with plain rice. Do not forget to add few drops of ghee while serving !(This sambar thickens as it cools down. So add some water, give a boil and serve hot whenever needed). Enjoy !
Do not chop sorakkai into small pieces. It gets mashed up while pressure cooking. So use big pieces.
Adjust the quantity of red chilli as per your spice level.
This sambar thickens over time. So you should add water whenever needed, give a boil and serve hot.
Addition of sambar powder is optional in arachuvitta kuzhambu. But I use little.
Do not forget to temper in ghee for more flavor.
Try this yummy sorakkai arachuvitta sambar and share your feedback with me.