Thengai(Coconut) Thuvaiyal-Parcel chutney

This variety of coconut chutney is made in our family for packing during travel. This would stay perfect atleast for two days if you use clean and dry hands and spoon to serve. I prefer this as side dish for idly when i have to travel with my little one.

Ingredients:

  • Coconut-1 cup grated
  • Red Chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

parcel chutney

Procedure:

  1. Add coconut,red chillies,tamarind and salt and grind it together.
  2. When it turns a bit coarse,blend it well and add water.
  3. Grind it into a smooth paste.
  4. Heat two spoons oil in a kadai and add mustard seeds.
  5. When mustard seeds begin to crackle add urad dhal and curry leaves.
  6. Now add the ground paste and saute it well until the water content in the chutney disappears.
  7. You can see the chutney separated well and almost very dry.
  8. Cool it and pack it in a separate dry container/parcel sheet.

parcel chutney

Karuveppaillai(Curry Leaves) Thuvaiyal

Curry leaves would be part of waste/trash of many plates.So to avoid it, you can have this recipe as a side dish to idly/dosa or even mixed with rice.

Ingredients:

  • Curry leaves-1/2 cup(cleaned and dried)
  • Coconut-2 tbsp.(Grated)
  • Urad dhal-1/4 tsp
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp.
  • Urad dhal-1/4 tsp.

Procedure:

  1. Dry roast curry leaves and coconut .
  2. Set it aside and let it cool.
  3. Add oil in a kadai and heat it.
  4. Fry red chillies and urad dhal.
  5. Add salt,roasted items and grind well in a mixer jar.
  6. Add little water and grind it into a semi coarse paste.
  7. Temper urad dhal and mustard and add to it.(Optional)

P.S:

If you wish to store it and use it for more than a day,make it a thick paste by frying it in oil.

Cool and store it in a dry container.

Pudhina thuvaiyal(Mint Thuvaiyal)

A perfect combination with rice and oil.

Ingredients:

  • Mint leaves-1/2 cup(Cleaned)
  • Tamarind-A small piece
  • Coconut – 2 tbsp(grated)
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Dry roast coconut and cool it.
  2. Heat oil in a kadai and fry red chillies.
  3. Separate them out and saute the mint leaves until it turns soft.
  4. In a mixer jar add mint leaves,urad dhal,coconut,tamarind,salt and red chillies after cooling.
  5. Add little water and grind it into a semi coarse paste.
  6. Add oil in a kadai and temper with mustard seeds,urad dhal and curry leaves.
  7. Add the ground paste and saute until it becomes thick.
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Coriander thuvaiyal(Kothamalli thuvaiyal)

Ingredients:

  • Coriander leaves-1 cup(Cleaned)
  • Tamarind-A small piece
  • Coconut – 3 tbsp(grated)
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Dry roast coconut and cool it.
  2. Heat oil in a kadai and fry red chillies.
  3. Separate them out and saute the coriander until it turns soft.
  4. In a mixer jar add coriander leaves,urad dhal,coconut,tamarind,salt and red chillies after cooling.
  5. Add little water and grind it into a semi coarse paste.
  6. Add oil in a kadai and temper with mustard seeds,urad dhal and curry leaves.
  7. Add the ground paste and saute until it becomes thick.

P.S

You can add this thuvaiyal to rice and mix with oil and have.

This is an ideal combination with curd rice,idly and dosa.

Pudhina Chutney(Mint chutney)

Mint leaves- I cant describe how aromatic these are. I cant stop taking the flavour. A pinch of this leaves added to any dish will turn it too aromatic and flavoury.

Ingredients:

  • Mint leaves-1 cup(Cleaned)
  • Tamarind-A small piece
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and fry red chillies.
  2. Separate them out and saute the mint until it turns soft.
  3. In a mixer jar add the above after cooling and grind it by adding tamarind and salt.
  4. Add little water and grind it into a smooth paste.
  5. Add tempering elements and serve it with hot idlies.

P.S

You can saute the chutney after grinding and store it as dry version to be used for 3 days maximum.

This is an ideal combination with curd rice.

This chutney improves your digestion.

Mint leaves can be chewed as such to strengthen your tooth

Kothamalli(Coriander leaves) Chutney

I always prefer cooking a dish without adding any ingredient that would alter the basic taste.For example, most recipes of coriander chutney has coconut/onion/tomato added to it.I prefer a recipe which gives you a wholesome taste of the main ingredient.

Ingredients:

  • Coriander leaves-1 cup(Cleaned)
  • Tamarind-A small piece
  • Black urad dhal-1/4 tbsp
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and fry urad dhal and red chillies.
  2. Separate them out and saute the coriander until it turns soft.
  3. In a mixer jar add the above after cooling and grind it by adding tamarind and salt.
  4. Add little water and grind it into a smooth paste.
  5. Add tempering elements and serve it with hot idlies.

P.S

You can saute the chutney after grinding and store it as dry version to be used for 3 days maximum.

This is an ideal combination with curd rice.

This chutney improves your digestion.

Coconut Chutney-Version 5(With garlic)

This is yet another version of chutney with a slight variation. I prefer it little watery and it is my all time choice with steaming hot fluffy idlies.

Ingredients:

  • Coconut-1 cup grated
  • Garlic-3
  • Red chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,garlic,red chilly ,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste and add the tempered ingredients.

Chow Chow /Chayote Khicidi

Ingredients:

  • Chow Chow-1 medium sized
  • Onion-1/2 cup finely chopped
  • Green chilly-1 finely chopped
  • Tamarind extract-1/4 cup
  • Hing-A pinch
  • Turmeric Powder-A pinch
  • Salt-To taste
  • Oil-To Cook

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Wash,peel off the chow chow skin and cut them into small pieces.
  2. In a kadai,add oil and temper with mustard seeds,urad dhal and curry leaves.
  3. Add green chilly,onion and chopped chow chow and saute them well.
  4. Add hing and turmeric powder and give quick stir.
  5. Add water and let the ridge gourd cook.
  6. When the vegetable is cooked 90%,add tamarind extract and salt.
  7. Let it boil and stop cooking when it reaches sambar consistency.
  8. Serve it hot with idly.

My Observations:

You can add more chillies to adjust your taste.

To finish the cooking earlier,you can grate them and cook it in idly cooker before sauting.

Brinjal/egg plant Khicidi(Kathirikkai Kolakari)

The only way in which I wish to take brinjal is this khicidi. It is a perfect combination with steaming hot idly. Brinjal being a rich source of iron would be a perfect side dish for breakfast.

Ingredients:

Brinjal-5 numbers(small and tender)

Onion-1/2 cup chopped

Green chilly-1 chopped

Tamarind extract-1/4 cup

Hing-A pinch

Turmeric Powder-A pinch

Salt-To taste

Oil-To Cook

To temper:

Mustard seeds-1/2 tbsp

Urad Dhal-1/2 tbsp

Curry leaves

Procedure:

Wash and pressure cook brinjal.

Peel off the skin and mash it well.

In a kadai,add oil and temper with mustard seeds,urad dhal and curry leaves.

Add green chilly,onion and mashed brinjal and saute them well.

Add hing and turmeric powder and give quick stir by adding half cup of water.

When this boils,add tamarind extract and salt.

Let it boil for 5 minutes and stop cooking when it reaches sambar consistency.

Serve it hot with idly.


My Observations:

You can add more chillies to adjust your taste.

Prefer white egg plants and not hybrid variety.