Onion Tomato Chutney Recipe - Restaurant Style | Vengayam Thakkali Chutney | Side dish for Idli Dosai

This is Restaurant style Onion Tomato Chutney recipe.  It is a perfect condiment to be served with Idli and Dosai.

Recipe Cuisine: South Indian| Recipe Category: Chutney

Preparation Time: 3 mins  | Cooking Time: 5 mins | Serves - 4

 

Video Link:

 

Ingredients:

Big Onion – 4

Tomato – 1

Tamarind – Turkey Berry Size

Red Chilli – 5

Salt – As required

Coconut – ¼  cup

Oil – 1 tbsp

 

 Procedure:

1.  Peel the skin of the onion and wash them well. Cut them into small pieces.

2. Wash the tomato and cut it into small pieces.

3. Heat the oil in a pan, add onion and sauté till they become translucent.

4. Add red chillies and sauté for few mins.

5. Add chopped tomato and cook till they become mushy.

6. Add tamarind and salt. Mix them well and switch off the flame. Allow it to cool down completely.

7. Grind them into little coarse paste with little water.

    Yummy Hotel style onion tomato chutney is ready. Serve with hot  idli or dosai or adai etc.,

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Peerkangai Thol Chutney / Ridge Gourd Peel (skin) Chutney

Normally we throw away the skin of Ridge Gourd after peeling. However it has very high nutritional content which goes to the waster. This chutney using Ridge Gourd skin can avoid this wastage and the chutney is also tasty as well. Give it a shot.

Related Links:

1. Ridge Gourd Stir Fry

2. Peerkangai Kadaiyal

3. Peerkangai Kadalai Curry

4. Peerkangai Kuzhambu without Dal

5. Ridge Gourd Masiyal

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 Cup

Ingredients:

Ridge Gourd Skin / Peerkangai Thol	1 cup
Bengal Gram / Kadalai Paruppu	1 tbsp
Black Urad Dal	1 tbp
Red Chilli	2
Oil	2 tsp
Tamarind	Turkey berry size / Sundakkai size
Salt	As required
Grated Coconut or equivalent	¼ cup

Procedure:

1. Wash the ridge gourd 2-3 times with pure water.

2. Peel the skin of the ridge gourd using the peeler or knife.

3. Heat the oil in a pan, add urad dal and Bengal gram dal. Sauté till they become golden brown.

4. Add red chillies and sauté for few seconds.

5. Add the skin of the ridge gourd and sauté till the skin of the ridge gourd become crisp and raw smell goes off. Switch off the flame.

6. Allow it to cool down completetly. Add tamarind, coconut and salt.

7. Grind them into a little bit coarse paste using little water.

   Yummy and tasty ridge gourd peel chutney / Peerkangai thol thogayal is ready. Serve this chutney with Idly, dosai and rice also.

Note:

1. I have used both urad dal and channa dal. But you use either channa or urad dal alone also.

2. Adjust the red chillies according to your spice level.

3. If the ridge gourd peel is too long, cut it into small pieces and then use.

4. No need to temper. If you want to temper, temper with oil, mustard seeds and curry leaves.

5. You can also store the skins in the refrigerator and prepare the chutney at your convenience.

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Sundakkai Chutney / Turkey Berry Chutney Recipe

Even though sundakkai is very healthy, there are only very few recipes using it. Even if we use sundakkai in recipes, people usually take it out and keep it aside. Sundakkai chutney solves this problem as the sundakkai is completely ground into a paste and nobody would know it.  Everyone likes the taste and are surprised when told that the ingredient is sundakkai / Turkey Berry. All in my family loved this chutney.

I recommend this strongly for kids (and also elderly) because sundakkai is known for clearing the stomach worms and also control sugar levels.

Click HERE to view 40+ Chutney Recipes.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time : 10 mins |  Yields : 1 cup

Ingredients:

Green Turkey Berry / Pachai Sundakkai	1 cup
Oil	1 tbsp
Channa Dal/Kadalai Paruppu	1 tbsp
Red Chilli	2 or required
Tamarind	Turkey Berry Size
Grated Coconut	½ cup or equivalent
Salt	1 tsp or required

Procedure:

1. Wash and crush the turkey berries using mortal and pestle or paruppu mathu or any other heavy objects.

2. Immediately put them in a water to avoid darkening. Keep it aside.

3. Heat the oil in a pan, add channa dal and fry till they become golden colour.

4. Add red chillies and fry till they become crisp.

5. Add crushed turkey berries (from 2) and fry till they become pale in color. Switch off the flame.

6. Add tamarind, salt and coconut. Mix them well and allow it to cool down completely.

7. Grind them into fine paste using little water in a mixie jar.

    Delicious and yummy Sundakkai Chutney is ready. Serve with hot rice or Idly or Dosa.

Note:

1. Adjust the chilies according to your spice level.

2. Crush the sundakkai to overcome the bitterness taste of it.

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Brinjal Chutney Recipe /Kathirikai Chutney | Chutney Varieties

Brinjal is a very iron rich but unfortunately many people don’t like it. In brinjal chutney we grind the Brinjals into fine paste such that no one can find out the ingredients used. It makes the chutney have a different taste and all will like it. It goes especially well with wheat dosa.

Click HERE to view 40+ Chutney Recipes.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 ½ cups

Ingredients:

Brinjal (small size)	5
Onion	2
Tomato	3
Red Chilli	2
Chana Dal or Urad Dal	2 tbsp
Oil	2 tbsp
Salt	As required

Procedure:

1. Remove the skin of the onion and chop them into small pieces.

2. Wash and chop the tomatoes into small pieces.

3. Wash and chop the brinjal into small pieces and put them in a water to avoid the color changing.

4. Heat the oil in a pan, add urad dal or chana dal. Sauté them for few seconds.

5. Add red chilli and fry till they become crisp.

6. Add onion (from1) and sauté them trill they become translucent.

7. Add tomatoes (from 2) and sauté till they become mushy.

8. Add brinjal (from 3) and fry for a min. Then add little water (1/4 cup) and salt. Mix them well.

9. Cook till the water absorbs completely. Switch off the flame and allow it to cool down.

10. Grind them into fine paste with little water.

        Tasty and yummy brinjal chutney is ready to serve with Idli, dosa, adai etc.,

Note:

1. Adjust the red chilli level according to your spice level.

2. Addition of little bit tamarind also gives very nice taste to the chutney.

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White Kurma / Vellai Kuruma | Side Dish for Chapathi

This is a traditional recipe followed in my family circle. This is a very good combination for Idiyappam, chapathi and parathas. The color and creamy texture makes it very tempting.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 15 mins | Serves: 4-5

Ingredients:

Vegetables:
Carrot	1
Beans	15 nos
Green Peas	½ cup
Potato	1
To Grind into Paste:
Grated Coconut or equivalent	½ cup
Cashew Nuts	15
Green Chilli	1
Ginger	1 inch
Garlic	3 pods
Fennel Seeds	1 tsp
Poppy Seeds	½ tsp
Cinnamon Stick	1 inch
Cloves	2
Cardamom	1
To Temper:
Oil	2 tsp
Cumin Seeds	1 tsp
Bay Leaf	1
Curry Leaves	1 spring
Onion	1
To thicken the gravy:
Corn Flour / Maida	1 tbp
Water	3 tbsp
To Garnish:
Finely Chopped Coriander Leaves	1 tbsp

Procedure:

1. Peel the skin of the carrot and cut it into small pieces.

2. Cut the head and tail of the beans. Then chop them into small pieces.

3. Peel the skin of the potato and cut it into ½ inch pieces.

4. Remove the skin of the onion and cut it into small pieces.

5. Pressure cook the vegetables (carrot, beans, peas, potato) with ¼ cup of water for 1 whistle in a high flame. Keep it aside.

6. Meanwhile, grind the (coconut, cashew nuts, fennel seeds, poppy seeds, green chillies, cinnamon, cloves, cardamom, ginger and garlic ) into fine paste using little water. Keep it aside.

7. Heat the oil in a thick bottom pan, add cumin seeds and wait for popping.

8. Add bay leaf and curry leaves. Sauté till the curry leaves become crispy.

9. Add onion and sauté till they become translucent.

10. Add ground paste (from 6) and required water. Sauté till the raw smell goes off. It will take 3-4  mins.

11. Now add the cooked vegetables ( from 5) and salt. Mix them well. Close the lid of the pan and cook for 2 more mins.

12. Take corn flour and mix with water without lumps.

13. Pour this corn flour paste into the above vegetable gravy (from 11) and mix them well.

14. Coo for a min or till the gravy becomes thick.  

15. Switch off the flame and garnish with coriander leaves.

Note:

1. You should ensure that the quantity of chopped vegetables together amounts to 2 cups for this recipe.

2. Adjust the green chilli level according to your spice level

3. Vegetables can be any of your choice.

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