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Andhra style Ginger Chutney | Allam Chutney For Pesarattu, Idli, Dosa

✇Chitra's Food Book
By: noreply@blogger.com (Chitra)
26 December 2022 at 01:13

Usually I make this Andhra style allam chutney / ginger chutney for Pesarattu. Today I made Green gram idli for the first time and I prepared this ginger chutney as a side dish for this idli. It tasted great with this super soft green gram idli. I will post the idli recipe soon.

Today’s recipe is this simple and yummy Andhra style ginger chutney recipe with step by step pictures. Not only for pesarattu and green gram idli, dosa recipes, you can make this inji chutney for our regular idli, dosa too. It tastes spicy, tangy and mildly sweet.

Check out my Pesarattu recipe.

 Ginger chutney

Andhra style ginger chutney recipe / Allam pachadi recipe


Andhra style ginger chutney recipe / Allam pachadi recipe

Andhra style ginger chutney recipe / Allam pachadi recipe for Pesarattu, Idli, dosa


 
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Cooking oil - 1 tbsp
  • Urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Coriander seeds - 1/2 tsp
  • Ginger - Thumb finger size
  • Big onion - 2
  • Red chilli - 2 to 3
  • Tamarind - small gooseberry size
  • Jaggery - 1 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE ANDHRA STYLE GINGER CHUTNEY / ALLAM PACHADI
  1. Wash and slice the ginger thinly. Wash and cut the onions into small cubes.
  2. Heat oil in a kadai. Saute chana dal, urad dal, coriander seeds, red chilli till dals turn golden.
  3. Add the cubed onion, sliced ginger pieces. Saute till onion turns transparent.
  4. Switch off and cool down. Add tamarind, jaggery, salt and grind everything to a smooth, thick paste.
  5. Temper mustard seeds, curry leaves and add to chutney. Mix well and serve with idli, dosa, pesarattu.
METHOD - STEP BY STEP PICTURES
  • Wash and slice the ginger thinly. Wash and cut onion into small cubes.
    • Andhra ginger chutney
  • Heat oil in a kadai. Saute urad dal, chana dal, red chilli, coriander seeds till dals turn golden brown in color.
    • Andhra ginger chutney
  • Add the onion, ginger slices and saute till onion turns transparent. Switch off the flame and cool down.
    • Andhra ginger chutney
  • Add tamarind, jaggery, salt and grind everything to a smooth, thick paste.
    • Andhra ginger chutney
  • Temper mustard seeds, curry leaves and add to chutney. Serve with idli, dosa.


Enjoy !

Note

  • Adjust the quantity of chilli as per your taste.
  • Do not add more ginger because chutney may taste bitter.


Easy and tasty ginger chutney is ready to serve with pesarattu, idli and dosa.

Allam chutney




Ridge Gourd Peel Chutney | Ridge gourd skin chutney for rice – Peerkangai Thol Thogayal Recipe

✇Chitra's Food Book
By: noreply@blogger.com (Chitra)
14 November 2022 at 05:41

 Ridge gourd peel chutney

I learnt this ridge gourd peel chutney recipe for rice from my friend Shalini. We call it as Peerkangai thol thogayal in Tamil. Its a very simple and healthy recipe. Usually we discard the skin of ridge gourd. But it has so many health benefits. So we can make this yummy and healthy thogayal recipe with its skin and enjoy mixing with plain rice adding few drops of sesame oil or ghee. 

I love to pair it with appalam/ papad.  Hot rice mixed with this thogayal and appalam in its side tastes divine. Though this chutney is mainly served with rice, it tastes good with idli, dosa as well. 

Friends, do try this recipe and enjoy ! You will love it for sure. Lets see how to make Ridge gourd peel chutney / Peerkangai thol thogayal for rice with step by step pictures.

 Ridge gourd skin chutney

Ridge gourd peel chutney - Peerkangai thol thogayal recipe


Ridge gourd peel chutney - Peerkangai thol thogayal recipe

Ridge gourd peel chutney / Ridge gourd skin chutney - Peerkangai thol thogayal recipe for rice


 
Cuisine: Indian
Category: Side dish
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Ridge gourd - 1 ( Peel the skin and use it)
  • Big onion - 1
  • Red chilli - 2 to 3
  • Tamarind - Small gooseberry size
  • Urad dal - 1 tbsp
  • Grated coconut 2 tbsp (optional)
  • Salt & water - as needed
  • Cooking oil - 1 tbsp
To temper
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Hing - a pinch
HOW TO MAKE RIDGE GOURD PEEL CHUTNEY
  1. Wash and peel the ridges of ridge gourd. Peel the skin, chop and set aside.
  2. You can use the flesh to make poriyal/ curry with it.
  3. Heat oil in a kadai. Roast urad dal, red chilli and add saute onion till golden in color. Add the ridge gourd peels/ skin and saute till it shrinks in size.
  4. Grind everything to a thick, smooth paste adding coconut, salt, tamarind and little water.
  5. Lastly temper the chutney with mustard seeds, curry leaves and hing. Mix well
  6. Mix with plain rice adding sesame oil or ghee and enjoy.
METHOD - STEP BY STEP PICTURES 
  • Wash and peel the ridges and remove it. Peel the skin and chop it. Set aside. You can use the flesh to make poriyal / kootu with it.

  • Heat oil in a kadai. Roast urad dal, red chilli, hing for a minute. Add onions and saute till its transparent. Add the chopped ridge gourd peel and saute till it shrinks in quantity. Switch off the flame. Add salt, tamarind, coconut and mix well. Cool down.
    • Ridge gourd peel chutney
  • Grind everything to a smooth and thick chutney. Heat oil and temper mustard seeds, curry leaves, hing and add to chutney. Mix well.
    • Ridge gourd peel chutneyRidge gourd peel chutney
  • Serve with plain rice adding ghee or sesame oil. Enjoy with papad / Appalam.

Note

  • You can skip onion but it adds a great taste and flavor to the chutney.
  • Adding coconut is optional.
  • For variations, you can add a pinch of jaggery while grinding the chutney.
  • For bright green color, add a pinch of turmeric powder. 

 

Try this easy, healthy Ridge gourd peel chutney for rice, idli, dosa. You will love it.

Ridge gourd skin chutney


Palak Chutney For Rice, Dosa, Roti – Pasalai keerai thogayal - Spinach Chutney

✇Chitra's Food Book
By: noreply@blogger.com (Chitra)
27 July 2022 at 08:12
Palak chutney

Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.

During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.

Please check my Instant Palak dosa recipe too. 

Ok friends, lets see how to make Palak chutney with step by step pictures and video.



 Palak chutney for rice

Palak chutney / Pasalai keerai chutney recipe


Palak chutney / Pasalai keerai chutney recipe

Palak chutney / Pasalai keerai chutney recipe for rice, roti and dosa.


 
Cuisine: South Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Palak leaves / Pasalai keerai - 1 bunch
  • Cooking oil - 2 tbsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Black or White sesame seeds - 1 tsp
  • Coriander seeds / Dhania - 1 tsp
  • Green chilli - 1 or 2
  • Tamarind - 1 small piece
  • Hing / Asafoetida – 1/4 tsp
To temper
  • Ghee or cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Crushed garlic - 5
  • Red chilli - 1

HOW TO MAKE PALAK CHUTNEY
  1. Wash and chop Palak leaves roughly.
  2. Dry roast sesame seeds in a kadai and add oil to it.
  3. Saute urad dal, chana dal, hing, methi, dhania and cumin seeds.
  4. Remove in a plate. Add some oil and add in green chilli, palak leaves.
  5. Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
  6. Switch off the flame. Grind everything together to a smooth paste.
  7. Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
  8. Add to the Palak chutney and mix well. Serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

  • Wash and chop Palak leaves roughly and set aside.

  • Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds,  dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate.
    • Palak chutney
  • In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt.
    • Palak chutney
  • Saute till palak leaves shrink in quantity. Switch off the flame and cool down.
    • Palak chutney
  • Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste.
    • Palak chutney
  • Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !

Note

  • For variations, you can use red chilli instead of green chilli.
  • You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.


Try this easy, healthy Palak chutney for rice, dosa. Enjoy !

palak chutney for rice

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