Chow Chow Chutney | Chayote Squash Chutney | Merakai Chutney

An easy vegetable chutney recipe with chow chow that pairs well for idli and dosa. This is a perfect recipe for the busy weekday mornings. It is a very healthy chutney recipe. It also goes very well with hot steamed rice mixed with ghee or gingelly oil.

Many of us will avoid or never buy or eat this vegetable. But when we make chutney with this chow chow vegetable, it tastes yummy and no one will ever know that you have prepared a chutney with this vegetable.

Ingredients

• Chow Chow / Chayote Squash - 1
• 1 tbsp - split Bengal gram
• 1 tbsp - Black gram
• 3 - Dry Red Chillies
• 1 - Onion, chopped
• 10 cloves of Garlic
• few Curry leaves
• 1 - Tomato chopped
• small piece of Tamarind
• 2 tbsp - grated Coconut
• Salt as required
• 1 tbsp - Oil

For Tempering

• 1 tsp - Oil
• 1 tsp - Bengal gram
• 1 tsp - Mustard seeds
• 1 - Dry Red Chilli
• few Curry leaves

Method:

• Peel and chop the chow chow roughly and keep aside.

• Heat 1 tbsp oil in a heavy pan or kadai. When hot add Bengal gram, black gram and dry chillies and fry until light brown. 

• Next add chopped onion, garlic, curry leaves and saute till onion become translucent.

• Then add the tomatoes and salt as required. Cook till the tomatoes become soft and mushy.

• Next add a small piece of tamarind and saute for a minute.

• Then add the chopped chow chow pieces and give a mix. 

• Add 2 cups of water and mix well.

• Cove and cook the vegetable for 15 mins on medium heat or till the vegetable gets completely cooked.

• When vegetable gets cooked add curry leaves and coriander leaves and mix well.

• Finally add the grated coconut and mix well. Cook for 2 mins on medium heat and turn off the heat.

• Allow it to cool and grind to a smooth coarse paste with little water( if needed only add water ) and transfer this chutney to a bowl.

For tempering

• Heat 1 tsp oil in a small frying pan, when hot add Bengal gram and mustard seeds and allow it to splutter.

• Then add the dry red chilli and curry leaves and turn off the heat. Add the tempering to the chutney and mix well. Serve with idli and dosa. 

Check the Video Recipe here

Boneless Chicken Gravy for Idli and Dosa | Non-veg Gravy for Idli and Dosa | Chicken gravy for Dosa | Step by Step pictures and Video Recipe | Simple and yummy Recipes

Chicken gravy with idli or dosa is my all-time favorite recipe combo. Mostly we make chicken gravy on all Sunday mornings. I would like to eat by keeping idlis on the plate and pour lots of chicken gravy over the idlis. Since it is a boneless chicken gravy kids will enjoy this.

This chicken gravy goes very well with idli, dosa, appam, idiyappam, etc. This is a very easy recipe and can be put together in 20 to 30 minutes.

Boneless Chicken Gravy for idli and dosa with step-by-step pictures and video recipe

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

• 250 gms - Boneless Chicken pieces
• 1 tsp - Fennel seeds
• 1 - Onion, chopped
• 2 - Tomatoes, chopped
• ½ tsp - Red Chilli powder
• ¼ tsp - Turmeric powder
• 1 tsp - Coriander powder
• ½ tsp - Garam masala
• 1½ tbsp - Oil
• few Curry leaves
• Salt as required

To make paste

• 3 tbsp - grated Coconut
• 4 - Cashew nuts
• ½ tsp - Poppy seed
• few Curry leaves

Method:

• To a pressure cooker add chicken pieces, turmeric powder, a little salt, and water. Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.

• To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.

• Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.

• Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.

• Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.

• Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.

• After 5 mins open the lid and give a good mix.

• Add the cooked chicken pieces along with the water and also add the ground paste.

• Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.

• Cover and cook for 10 mins on medium heat.

• After 10 mins open the lid and give a mix. Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins.

• Serve hot with idli and dosa.

Step-by-step pics of how to make boneless chicken gravy recipe for idli and dosa

To a pressure cooker add chicken pieces, turmeric powder, a little salt, and water.

Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.

To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.

Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.

Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.

Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.

Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.

After 5 mins open the lid and give a good mix.

Add the cooked chicken pieces along with the water and also add the ground paste.

Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.

Cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins. Serve hot with idli and dosa.

Watch the Video Recipe here

Peanut Tomato Chutney | Tomato Peanut Chutney for Idli Dosa | Chutney Recipes| Simple and Yummyrecipes | #simpleandyummyrecipes

Peanut Coconut chutney is a nutty delicious South Indian Chutney that requires minimal effort. This chutney is made with very few ingredients like roasted peanut, tomato, garlic, onion, and chilies ground together and tempered with mustard seeds, and Bengal gram.

If you are bored of coconut chutney then try this peanut tomato chutney. It is very easy and quick to make. If you have roasted peanuts in hand then this chutney can be made in no time and it is a perfect side dish for idli and dosa.

For more chutney recipes 👈 click here

Capsicum Chutney

Chettinad Tomato Chutney

Radish Chutney

Curry leaves Chutney

Tomato Mint Chutney

Garlic and Curry leaves Chutney

Mint Chutney

how to make tomato peanut chutney recipe

Ingredients

• ½ cup - Roasted Groundnut / Peanut
• 2 nos Dry Red Chilli
• 5 - nos. - Shallots
• 2 - Garlic cloves
• 1, chopped Tomato
• 1 tbsp - Oil
• Salt as required

For Tempering

• Bengal gram - 1 tsp
• Mustard seeds - 1 tsp
• Split Black gram - 1 tsp
• few curry leaves
• Oil- 1 tbsp

Method

• Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

• Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

• Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

• Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

• Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

how to make peanut tomato chutney with stepwise pictures

Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

Watch the video here

Garlic & Curry leaves chutney | Poondu Karuvepillai chutney | Quick Chutney recipes | Simple and Yummy Recipes

Poondu Karuvepillai chutney - a south Indian chutney recipe made from garlic and curry leaves. This goes perfectly as a side dish for idli, dosa and also with hot steamed rice. This chutney stays good for a week in the fridge. Also, you can serve this chutney with any pakoras and also can be used as a sandwich spread.

Garlic helps lower your cholesterol levels and blood pressure and thus keeping your heart healthy. It also has anti-bacterial and anti-fungal properties. Soit is used as a home remedy to treat cough, cold and digestive problems.

Curry leaves are known for their digestive properties and are also good for your hair and eyes. It also stimulates hair growth and prevents premature greying of hair.

For more chutney recipes 👈 click here

• Radish Chutney
• Capsicum Chutney
• Curry leaves Chutney
• Tomato Mint Chutney
• Tomato Chutney

how to make poondu karuvepillai chutney recipe

how to make garlic and curry leaves chutney recipe

Ingredients

• 1 cup Garlic
• 20 Shallots
• 5 Dry Red Chillies
• 5 Kashmiri Red Chillies
• 2 Handful of Curry leaves
• little piece Tamarind
• 1 tsp Mustard seeds
• ½ tsp Asafoetida
• 2 tbsp Oil
• Salt as required

Method:

• Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

• Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

• Then grind to a smooth paste by adding the required water.

• Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Then add the asafoetida.

• Add the ground chutney to it and mix well.

• Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour.

• When done transfer the chutney to a serving bowl and serve it with idli and dosa.

poondu karuvepillai chutney with stepwise pictures

garlic and curry leaves chutney with stepwise pictures

Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

Then grind to a smooth paste by adding the required water.

Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Next, add the asafoetida.

Add the ground chutney to it and mix well. Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour. When done transfer the chutney to a serving bowl and serve it with idli and dosa.

Watch the video here 👇

Curry Leaves Chutney | Step By Step Pics | Karuvepillai Chutney | Kadi patta Chutney | Simple and Yummy Recipes

Looking for a quick chutney recipe that is also healthy and easy to make, then try this curry leaves chutney instead of coconut chutney for a change. This is a versatile chutney that can be served with Indian breakfast like idli, dosa or can be served as a sandwich spread or serve with Indian snacks.

Curry leaves are an essential ingredient in South Indian cuisine. Curry leaves are almost added to all the South Indian dishes. It gives a nice aroma and flavor to the dish. Curry leaves are known for their digestive properties and are excellent for healthy hair. 

Ingredients

• 1 large bunch of Curry leaves
• 15 - Shallots, peeled and chopped
• 5 to 7 - Dry Red Chilies
• little Tamarind
• 10 to 15 - Garlic pods
• 2 tbsp Oil
• Salt as required

Method

• Heat oil in a heavy-bottomed pan, when hot add shallots, dry red chilies, and garlic. Saute till the onion turns translucent.

• Then add the curry leaves, tamarind, salt as required and stir and fry the curry leaves with continuous stirrings till they become crisp. Do not brown the leaves otherwise it tastes bitter and changes the color.

• Allow it to cool and transfer to a mixie jar ( chutney mixer ) and grind it to a light coarse or smooth consistency.

• Serve it with idli, dosa, rice, roti, etc.

Step by step pics of how to make curry leaves chutney

Heat oil in a heavy-bottomed pan, when hot add shallots, dry red chilies, and garlic. Saute till the onion turns translucent.

Then add the curry leaves, tamarind, salt as required and stir and fry the curry leaves with continuous stirrings till they become crisp. Do not brown the leaves otherwise it tastes bitter and changes the color.

Allow it to cool and transfer to a mixie jar ( chutney mixer ) and grind it to a light coarse or smooth consistency by adding little water. 

Serve it with idli, dosa, rice, roti, etc.

Radish Chutney | Mullanghi Chutney | Mooli Chutney | Step By Step Pic + Video | Radish Chutney Recipe | Healthy and Easy Sidedish for IDli Dosa | Simple and Yummy Recipes

Radish Chutney | Mullanghi Chuteny | Mooli Chutney is a tongue-tickling, spicy, sour chutney recipe and it is a great side dish for idli and dosa. It can also be served with rice too along with some ghee. It can be also served with rotis and phulkas. Personally, I like to have this chutney with the dosa.

Have you ever tried to make any recipe using radish other than the radish sambar recipe? If no then try this radish chutney recipe. This radish chutney can be quickly done and tastes great too.

Ingredients

• 1 Radish, medium-sized, peeled and chopped
• ½ tbsp Channa Dal
• 3 Dry Red Chilies
• 3 Garlic cloves
• 1 tbsp Onion, finely chopped
• ½ Tomato, finely chopped
• Salt to taste
• 1 tbsp Oil

For Tempering

• ½ tbsp Oil
• ½ tsp Mustard seeds
• ½ tsp Urad dal
• Few Curry leaves

Method:

• Peel the skin of the radish using a peeler and cut them into small pieces. Keep aside.

• Heat 1/2 tbsp oil in a frying pan. When hot add the Bengal gram/channa dal and fry for a few seconds.

• Next, add the dry red chili and garlic cloves. Saute for a few seconds.

• Add the chopped onion and saute till it turns soft and translucent.

• Add the chopped radish pieces and mix well. Next, add the salt and combine it well with the mixture.  Saute till the radish becomes soft on medium heat.

• Add the chopped tomato pieces and cook till the tomatoes become mushy and soft on medium heat. Allow it to cool completely.

• Then transfer to a mixie jar or a blender and grind it to a coarse chutney by adding little water. Once grounded transfer to a bowl.

• Heat a 1/2 tbsp oil in a small tadka pan for tempering. When hot add mustard seeds, urad dal / Black gram, Allow it to splutter. Add a few curry leaves and pour the tempering over the chutney and mix well.

• Serve with idli, dosa, chappati, roti etc.

💥 Step by Step pic how to make radish chutney at home

Peel the skin of the radish using a peeler and cut them into small pieces. Keep aside.

Heat 1/2 tbsp oil in a frying pan. When hot add the Bengal gram/channa dal and fry for a few seconds. Next, add the dry red chili and garlic cloves. Saute for a few seconds.

Add the chopped onion and saute till it turns soft and translucent.

Add the chopped radish pieces and mix well. Next, add the salt and combine it well with the mixture. Saute till the radish becomes soft on medium heat.

Add the chopped tomato pieces and cook till the tomatoes become mushy and soft on medium heat. Allow it to cool completely.

Then transfer to a mixie jar or a blender and grind it to a coarse chutney by adding little water. Once grounded transfer to a bowl.

Heat a 1/2 tbsp oil in a small tadka pan for tempering. When hot add mustard seeds, urad dal / Black gram, Allow it to splutter. Add a few curry leaves and pour the tempering over the chutney and mix well.

Watch the making here

Tomato Mint Chutney | Tomato Pudhina Chutney | Step by Step Pic + Video | Pudhina Thakkali Chutney | Simple and Yummy Recipes

An easy to make tangy and spicy Tomato Mint chutney that goes well with idlis and dosas. It is a quick and easy chutney without the coconut. Make this chutney a little spicer will give a very good taste.

It is very simple to make and a very flavourful chutney. Also, it is a healthy and tasty chutney recipe. So give this recipe a try and enjoy it with your favorite dishes.

Ingredients

• 1 bunch Mint leaves
• 1 Onion, small-sized, chopped
• 1 large Tomato, chopped
• 1 tsp Cumin seeds
• 3 to 5 Green chilies
• ⅓ cup of water
• 1 tbsp Oil
• Salt to taste

Tempering

• ½ Tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Split Black Gram ( Urad dhal )
• 1 Dry Red Chilly

Preparation

• Take one fresh bunch of mint leaves. Pluck the leaves from the stems and discard the stems. Wash the leaves thoroughly to remove any dirt and dust on them.

Method

• Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.
• Next, add the green chilies and saute for a minute in low flame.
• Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
• Next, add the chopped tomatoes and saute till it turns soft and mushy in medium flame.
• Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
• once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste.
• Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.

💥 Step by step pic how to tomato mint chutney

Heat 1 tbsp oil in a frying pan, when hot add the cumin seeds and allow it to splutter.

Next, add the green chilies and saute for a minute in low flame.

Then add the sliced onions and fry till it turns soft and light pink in color in medium flame.
Next, add the chopped tomatoes, salt and saute till it turns soft and mushy in medium flame.
Then add the mint leaves and saute till it shrinks and cooked. Remove from the stove and allow it to cool down.
once cooled transfer the content to the mixie jar. Add little water and grind to a smooth paste. Heat oil in a tempering pan, add mustard seeds and urad dal. Allow it to splutter. Then add dry red chilies and switch off the flame. Add the tadka / tempering to the chutney and mix well. Serve with idli and dosa.
Watch the making here