Garlic Chutney Recipe - Poondu Chutney - Side Dish For Idli Dosa

This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicy.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for rice & easy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosa

Poondu chutney/Garlic chutney recipe

Poondu chutney for idli,dosa - How to prepare garlic chutney

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Small Garlic cloves - 15 nos ( peeled) Big onion - 1 no **Red chilli - 3 nos ( Use 4-5 for more spicy chutney) Tamarind - 3 pinches Salt & water - as needed To temper Cooking oil OR Gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Peel garlic cloves and set aside.Peel onion and chop it.( **I used 2 spicy chillies & 1 byadgi chilli/Kashmiri chilli to get a nice color.You can skip byadge chilli and use normal chillies.But color of the chutney may vary slightly) Take the chopped onion,peeled garlic cloves,pinched tamarind,pinched red chillies and salt. Grind it to a coarse paste without adding water.Then add little water and grind it to make a smooth paste. Heat oil in a kadai and temper mustard seeds,urad dal and curry leaves.Now add the ground chutney and boil for sometime till it becomes thick.Remove and serve hot with idli & dosa drizzling few tsp of gingely oil. This chutney stays good for a day or two without refrigeration if you make the chutney really thick without any moisture.So you can pack this for travel and njoy !I hope it tastes good with roti too !

Note

For variations,u can use 2 big onions & 7-8 garlic cloves and make this chutney You can saute the ingredients in oil before grinding and temper at the end. You can make the same chutney without using onions.In that case,u must add more garlic cloves & tamarind to get more quantity. Instead of tamarind u can use one ripe tomato while grinding.

Enjoy this hot n spicy onion garlic chutney with idli & dosa drizzled with few tsp of gingely oil.Tastes GR8!!

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Very good recipes Tags: Poondu chutney, Garlic chutney recipe, Poondu chutney for idli, poondu chutney for dosa, Onion poondu chutney, garlic chutney, poondu chutney varieties, side dish for idli dosa, chutney recipes, chutney varieties

Kerala Ulli Sambar Recipe-Onion Sambar For Idli,Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar.This year,I prepared Ulli sambar/Onion(Shallot) sambar for the first time from this space.It was easy to make without coconut & grinding job and tasted yummy.It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted & mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .
Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice

Cuisine: Kerala

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Toor dal - 1/2 cup Tamarind - Medium lemon size Coconut oil – 1 tbsp ( for sauting) Small onion/Shallots - 20 nos Green chillies – 1-2 nos Curry leaves - few Tomato - 1 no Red chilli powder - 1 tsp Coriander powder - 2 tsp Sambar powder – 1 tbsp Salt & water - as needed Jaggery – 1/2 tsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Hing/Asafetida - a pinch Red chilli - 1 no To garnish Coriander leaves - as needed

METHOD

Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside. Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy. Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal. Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy ! Visit my Onam Sadya recipes here

Note

Make sure you don’t burn the masala powders while roasting. Adding them at the end is the highlight of this ulli sambar.So do follow the same. Add more chilli powder & sambar powder as per your taste. You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.

Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

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Very Good Recipes Tags: Ulli sambar recipe, Kerala style ulli sambar, Ulli sambar for idli, dosa & rice, Shallot sambar, Vengaya Sambar recipe, small onion sambar, Ulli sambar onion sambar recipe, Side dish for idli, dosa

Tomato Peanut Chutney Recipe-Andhra Palli Chutney Recipe

Sendhil loves chutneys made using groundnut.I usually make Peanut/Groundnut chutney in this way.I was looking for a Peanut/Kadlekai chutney with the combination of tomato & red chillies but without onion.I came across this recipe in Sailu’s kitchen.In Andhra,this chutney is known as Palli Pachadi.I tried it by adjusting the quantity of chillies as per my family’s taste.It came out very well.Sendhil loved it a lot with hot idli.It tasted great for dosa as well.Friends,do try this chutney recipe if you are a peanut lover.You will make it very often.Color of this chutney may vary if you use more chillies & tomato.Lets see how to make this yummy Andhra style side dish for idli dosa - tomato palli chutney.I forgot to tell you – It’s a no onion no garlic recipe .I am happy to add this chutney to my 35 chutney recipes collection.

Andhra Tomato Peanut chutney Recipe

Peanut chutney adding tomato--Palli Pachadi in Andhra style !

Cuisine: Andhra

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Groundnut/Peanuts - 1/4 cup Tomato - 2 nos ( small) OR 1 big Red chillies - 2 nos  Green chilli - 1 no Tamarind - a pinch (optional) Salt &water – as needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - few Hing/Asafetida -a pinch

METHOD

Roast the peanuts in medium flame for 5 minutes till it turns crispy. I roasted in microwave high power for 3 minutes.Rub the skin and take the groundnuts in a plate. In a kadai,heat oil and saute the red chillies,green chillies,tomatoes until tomato turns mushy. Lastly add the roasted peanuts,tamarind and salt.Switch off the flame and let it cool.Grind it to a smooth paste adding water. Temper mustard seeds,hing & curry leaves. Add to the chutney !Serve with idli,dosa. Enjoy !

Note

Add more chillies if u like spicy chutney. I sauteed the green chillies too.But the original recipe called for using raw chilli.

 Enjoy this yummy chutney with idli,dosa !

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Udupi Sambar Recipe-Hotel Style-Side dish for idli,dosa

Last week I tried a new sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes i have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosa.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi's most popular sambar recipe with step by step pictures.

Udupi sambar recipe

Udupi style no onion,no garlic hotel sambar recipe - Side dish for idli,dosa

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To pressure cook Toor dal - 1/2 cup Salt & water - as needed Turmeric powder - 1/8 tsp Tamarind - Small lemon sized ball Jaggery - 1 tsp ( Use more if u like sweet sambar) Cooking oil - 2 tbsp To roast & grind ( for udupi sambar powder) Cooking oil - 1 tsp Dhania/Coriander seeds - 1 tbsp Urad dal - 1.5 tsp Red chillies - 6-7 nos ( Use byadgi chillies for bright red color) Curry leaves - 1 sprig Grated coconut - 3 tbsp Asafetida/hing - 1/8 tsp Methi seeds - 1/2 tsp To temper & saute Cooking oil or coconut oil - 2 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Green chilli - 1 no ( slit into 2) Curry leaves - few Brinjal,Yam or Pumpkin - few pieces Coriander leaves - to garnish Ghee – 1 tbsp

METHOD

Pressure cook toor dal adding turmeric powder,a drop of oil and the required water.I used yam.So i added in the cooker itself.If you are using brinjal or pumpkin,do not add in the cooker.Cook the veggies separately in tamarind water. After pressure cooking,mash the dal well with a ladle.Set aside.Heat a kadai and roast all the above ingredients given under “to roast & grind”.Let it cool and grind everything to a smooth paste adding enough water. Add this paste to the cooked dal.Mix well and add 1/2 cup of water if the dal is too thick. Heat oil/Coconut oil in a kadai and splutter mustard seeds,cumin seeds,green chilli and curry leaves. Saute for a minute.Add brinjal or pumpkin if using.Saute for a minute and add the tamarind extract,turmeric powder and salt. Add the dal + ground paste mixture.Add some water if necessary and allow the sambar to boil well for 5 minutes.Add jaggery when the sambar boils.Lastly garnish with coriander leaves.Transfer to a bowl. Lastly add a tbsp of ghee if desired.Close the bowl with a lid.Serve hot with idli. Enjoy !

Note

You can add a tsp of chana dal along with other spices while roasting. For variations,u can add 1/2 tsp of sambar powder while the tamarind water boils. Add more jaggery if u like sweet tasting sambar based on the original one.I used only 1/2 tsp as per my family’s taste.

Try this no onion,no garlic udupi hotel style sambar.Enjoy with idli,dosa!!

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Easy Brinjal Gothsu/Kathirikai Gothsu Recipe For Idli,Pongal

I am a big big fan of brinjal recipes.But Sendhil & Raksha are just opposite to me.So i make brinjal dishes only when my in-laws visit my place.This morning,i made this easy gothsu recipe learning from my MIL.Its a very easy,one pot brinjal gosthu recipe.In this method,u don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu.The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu.We usually make this as a side dish for Idli.But recently i had tasted this with pongal too.It was yummy.Its a great recipe for bachelors & working women who look for easy side dish recipes.All u have to do is just chopping,sauting & pressure cooking,Tada! This gravy would be ready under 15 minutes.Just try once,u will come to know.My MIL makes it watery as we like it that way.Here i have made it slightly thick to suit pongal.Finally,the consistency is ur choice.Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.

Easy brinjal gosthu/Kathirikai gotsu recipe

Easy brinjal gosthu recipe-Side dish for idli and pongal

 

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

 

INGREDIENTS

Brinjal - 3 nos ( medium) Small onions or big onion - 20 nos/1 no Green chillies - 4 nos Tomato - 1 no Tamarind - small berry size ( Sundakkai alavu) Moong dal - 1.5 tbsp Turmeric powder – 1/8 tsp Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Hing/asafetida - a big pinch Idli/Dosa batter OR Rice flour - 1/2 tbsp/1.5 tsp  Coriander leaves – to garnish

METHOD

Wash and chop the brinjal into small squares.Soak in water till use to prevent discoloration.Similarly chop the onions,green chillies finely. Heat oil in a cooker base.Splutter mustard seeds,urad dal & chana dal.Then add the finely chopped onions,green chillies,curry leaves & hing.Saute till onion turns transparent. Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy.Lastly add the tamarind extract and moong dal.Mix well.Add little turmeric powder,required salt and water. Pressure cook in low flame for one whistle.After the steam is released,mash everything well.No problem if some dals are visible.Its enough if its just cooked & blossomed.Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water.Mix well & allow the gravy to boil till it thickens lightly.Make it slightly thin if using for idli & thick for pongal.Garnish with lots of coriander leaves.Serve hot with idli or pongal. Enjoy !

Note

If u are serving for idli,add sesame oil/gingely oil while eating.It tastes great. Add more chillies based on ur taste. Tamarind should be very less.Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil) This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy. Adding idli/dosa batter helps to thicken the gravy.U can also replace it with rice flour. Garnishing with coriander leaves gives a nice smell.

Enjoy this yummy,easy brinjal gosthu with idli or pongal !

 

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ONION TOMATO THOKKU RECIPE-SIDE DISH FOR IDLI DOSA

Is there anyone in your house says NO to this simple yet yummy onion tomato thokku recipe when you make it as a side dish for idli,dosa and chapathi ? No One, right ?? But in my house,both dad & daughter says BIG NOOOOOO when i make this as side dish.Basically i am a great fan of tomato recipes especially tomato thokku.I can have more than 10 idlis when my mom makes this as a side dish.After marriage,i have tried it many times following my mom’s recipe using Bangalore tomatoes.Sendhil & Raksha used to have it by showing odd faces.So i completely stopped preparing it for years.Recently i watched Vijay tv’s samayal samayal with Chef Venkatesh Bhat in which he showed Neer dosa with this chutney (he mentioned this recipe as onion tomato chutney) as side dish.At that time,my in-laws were here in my place & they had brought ripe naatu thakkali ( Tangy tomatoes ) from Salem,Tamilnadu.My MIL told me to try this thokku for breakfast as they love it very much like me.I too tried hopelessly thinking Sendhil & Raksha won’t like it.But to my surprise,they both loved it a lot and Sendhil said “ Its good & tasty” for nearly 4-5 times and had two more idlis too.I was wondering what made the difference between this version & my mom’s version.Is it the addition of garlic or the tangy Tamilnadu tomatoes,something has made the magic and this recipe was a super hit among my family.Thanks a lot Chef .I have done it thrice so far but only with naatu thakkali( In Bangalore they call it as “Naatti”).Friends do try this recipe using naatu thakkali if u have in hand,even thokku haters would love it for sure.For tomato lovers,Bangalore tomatoes would do !!
Check out my Easy tomato thokku recipe without onion & garlic if interested !

Onion tomato thokku recipe

Onion tomato thokku recipe - A very tasty side dish for idli,dosa n chapathi !

Cuisine: Indian

Category: Side dishes

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Ripe tomatoes - 3 nos Big onion - 2 nos Garlic cloves - 6 nos Turmeric powder - 1/8 tsp Red chilli powder - 1 - 1.5 tsp Sugar - a pinch Curry leaves - few Hing/Asafetida - a big pinch Salt & water - as needed To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal -1 tsp Red chillies - 2 nos ( pinch into 2 ) Coriander leaves – few ( finely chopped to garnish)

METHOD

Wash and chop the tomatoes and onions very finely.Heat oil in a kadai and temper all the ingredients given under “ to temper” in the same order. Add finely chopped garlic cloves and saute for few seconds. Then add finely chopped onions and saute till they turn transparent.Then add finely chopped tomatoes.Saute till tomato turns mushy adding the required salt Add turmeric powder,red chilli powder,hing and sugar.Mix well for a minute. Then add 1/2 cup of water and let the mixture cook well for few minutes.Switch off the flame when the mixture is slightly wet with little water because it will become too dry when it cools down.So switch off  the flame at the right time..Remove and add chopped coriander leaves. Enjoy with idli,dosa and chapathi !

Note

Use ripe tomatoes for best results. Adjust the quantity of chilli powder as per your spice level. Adding a pinch of sugar helps to balance all the taste.

Enjoy my favourite onion tomato thokku with hot idlis,dosa & chapathi.It tastes awesome

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