Chettinad Milagai Chutney is a spicy side dish made using dry chillies, garlic, small onion, tamarind and few basic spices. This milagai chutney recipe is Chettinad style perfect to relish with paniyaram, idli, dosa, uttapam etc. Chettinad Dry Chilli Chutney is simple and quick to make in minutes.

This chutney follows Chettinad style, so the flavor is bit stronger than the usual milagai chutney we make often. It lifts even a plain idli and makes it feel special. It tastes too good with paniyaram also because the spicy-sour taste balances well with the soft batter. 

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About Vara Milagai Chutney

Vara Milagai Chutney is a classic and popular red chilli chutney known for its bright color and simple rustic taste. This chutney is traditionally served wihVella Paniyaram in Chettinad homes. The dry chili, onion garlic paste is kept little coarse, so the texture feels more natural. The bright red color comes mostly from the mix of chillies. It cooks fast also, so it really helps on busy mornings.

It tastes bold, has good flavor, and goes well with almost any South Indian tiffin we make often. As it cooks, the raw smell slowly fades and the chutney becomes a deep red mix. Some versions add garlic or skip tomato, but the taste stays close to the traditional one only.

There are version using tomatoes in this chutney but the traditionally tomatoes are not used. But it is your preference if you want to reduce the heat then you can add tomatoes while grinding and make this chutney too.

You can adjust this chutney based on what you like. For a brighter color, add few more Kashmiri chillies. For sharper taste, increase regular chillies little. A pinch of jaggery also balances heat if you prefer mild. Small changes bring slightly new taste but the main chilli flavor stays the hero.

I usually make this chutney whenever we plan dosa or idli for brunch. It needs very little chopping and comes together so quick If you like chutneys with small punch but still homely, this one fits daily meals nicely. 

Vara Milagai Chutney is one of those quick chutneys I make when I don't want to spend too much time in kitchen but still need something tasty for dosa or idli. We love it with soft hot idlis.

Chettinad Milagai Chutney Video

Vara Milagai Chutney Ingredients

• Red chillies - I have used these for heat since they give that sharp spicy taste. You can reduce it if you want milder chutney.
• Kashmiri red chillies - I added this mainly for color because it gives a nice deep red look. You can use only regular chillies also, but then the color comes a bit darker.
• Small onion - I have used this for the base flavor, it gives a mild sweetness and blends well with the chillies. You can add regular onion if you don't have small ones.
• Garlic - This adds great taste and flavor.
• Tamarind - I added a small piece for slight tanginess which balance the spice nicely. You can add little more if you like extra sour taste.
• Gingelly oil - I used this for tempering since it gives a lovely aroma and that usual traditional taste. If you don't have it, you can add little coconut oil also.
• Mustard seeds - This is added for tempering and gives a light nuttiness when it splutters. You can skip if you don't like mustard flavor.
• Curry leaves - This gives a fresh smell and blends so well with gingelly oil. You can add more leaves if you like stronger flavor.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Dal Chutney
• Mint Chutney
• Peanut Chutney

How to make Chettinad Milagai Chutney Step by Step

1.To a mixer jar add 10 kashmiri red chilies along with 5 regular red chilies.

2.Add 15 small onion.

3.Add 10 garlic cloves.

4.Add rock salt to taste.

5.Add 1 teaspoon tamarind.

6.Add little water and grind it slightly coarse.

7.Heat 1 tablespoon sesame oil - add 1 teaspoon mustard seeds let it splutter then add few curry leaves, let it splutter.

8.Add the prepared chili paste.

9.Saute well.

10.Cook for 5-7 minutes or until raw smell leaves.

11.Finally add 1 tablespoon sesame oil.

12.Mix it well and switch off.

Chettinad style raw milagai chutney is ready.

Expert Tips

• Grind texture - I grind the mixture slightly coarse as it gives better taste and rustic feel. Smooth grinding changes the flavor.
• Oil quantity - I usually add little extra gingelly oil because this chutney tastes better when oil shows up. Try not to reduce it too much.
• Cooking time - I cook till the raw smell goes fully, otherwise the chutney tastes harsh. Let it simmer slowly.
• Chilli mix - Try mixing both regular and Kashmiri chillies as it gives the right color and heat. Only regular chillies make it too spicy.
• Storage - Keep the chutney a little thick if you want to store it, thinner consistency doesn't stay fresh for long.
• Balance - Add 1 teaspoon sugar for a tangy taste and balance.

Serving and Storage

Serve this chutney hot with idli, dosa, uthappam or even kuzhi paniyaram. It also goes nice with curd dosa or even chapathi if you enjoy a spicy side. Store the chutney in a tight jar and keep it in fridge. It stays good for around two days. You can warm it a bit before serving, just don't heat too much otherwise the color turns little dark.

FAQS

1.Can I add tomato?

Yes, you can add 1 tomato while grinding but chutney becomes less spcy. Traditionally tomatoes are not used for this chutney.

2.Can I make with Kashmiri chillies alone?

Yes you can, but then the chutney won't be much spicy, so adjust it how you like.

3.Can I add big onion?

Yes, you can add big onion but small onion adds more taste.

4.Can I make this chutney in advance?

Yes, it keeps well in fridge for two days. Just reheat a little before using.

5.Why sesame oil?

It gives the best flavor for this chutney, and it matches the chili taste so well.

If you have any more questions about this Milagai Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Milagai Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Poondu Kulambu is a spicy and flavorful curry made using garlic, tamarind, spice powders, herbs and spices. Poondu Kulambu is an excellent choice when we run out of vegetables and perfect to serve with rice, idli and dosa. Learn to make tasty Poondu Kuzhambu with step by step pictures and video.

I've tried many versions of puli kuzhambu, each one different in its own way. But finally settled down with this one which is my keeper as its our family favorite. This is a very easy and quick recipe that you can prepare in just 20 minutes if you have all the ingredients in hand. I served it with rice, sutta appalam and sundakkai kootu. Do try and enjoy this poondu kuzhambu!

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About Poondu Kuzhambu

'Poondu' in tamil means Garlic and 'Kuzhambu' means Curry so Poondu Kuzhambu translates to Garlic Curry. This Poondu Kuzhambu is a tangy spiced South Indian curry perfect to pair up with idli, dosa, rice, chapati etc. It is one of the easy and quick side dish that you can prepare for lunch to pair up with rice and use left overs for dinner with idli, dosa.

This South Indian curry is packed with flavors and keeps well for 2 days. It tastes best the next day with idli or dosa, pairs well with hot steamed rice too. I love it even with curd rice so delicious.

I love garlic in any form, so this kuzhambu is obviously my favorite. The spicy and tangy taste with a dash of sweetness is perfect for rice, idli or even dosa. This keeps well for 3-4 days. You can add any other vegetable of your choice like ladies finger, brinjal etc.

Trust me gugu loves this so much that he fondly tells amma I can have this daily, yes he likes it so very much that he asked me to pack it for lunchbox even after having it for 2 meals straight the previous day. If you like tangy garlic flavored dishes then this is a must try for you!

Garlic Kuzhambu Video

Garlic Kuzhambu Ingredients

• Garlic - Garlic is the main ingredient here which flavors the curry. You can use small garlic variety or big ones according to your liking.
• Small Onion - Small Onion adds flavor to the curry.
• Tamarind - Tamarind forms the base for this curry along with the grind paste.
• Tempering - A basic tempering is done with mustard seeds, cumin seeds, fenugreek seeds, hing and curry leaves.
• Spice powders - Turmeric powder, red chili powder and coriander powder is added to this curry.
• Jaggery - Powdered jaggery is added at the last stage to balance the taste.

Similar Recipes

• Paruppu Urundai Kuzhambu
• Puli Kuzhambu
• Pattani Kuzhambu
• Butter Beans Kuzhambu
• More curries

How to make Garlic Kuzhambu Step by Step

1.To a bowl add ¼ cup tamarind (tightly packed). Add around 1 and ½ cups water to it.

2.Crush it well and set aside.

3.To a kadai add 3 tablespoon gingelly oil. Gingelly oil is best to use however you can use any cooking oil too.

4.Add 1 teaspoon mustard seeds let it splutter. Add ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, few curry leaves and a pinch of hing. Let it crackle.

5.Add 10-15 small onion, 20-25 garlic cloves.

6.Fry until it turns slightly golden.

7.Add 1 and ½ tablespoon red chili powder and 3 tablespoon coriander powder. Spice powders give thickness to this curry.

8.Saute well for few seconds.

9.Strain and add tamarind extract.

10.Add ½ cup water.

11.Cook covered for 15 minutes or until thick and oil separates. Stir in between to avoid sticking or burning at the bottom.

12.Oil separates and the curry becomes thick. Add 1 teaspoon jaggery powder to it and mix well.

13.Switch off.

Serve it hot with rice and vegetable of your choice.

Expert Tips

• Garlic - I have used the bigger variety as the small ones easily gets dissolves with the simmering for more time.
• Tamarind - Soak tamarind in hot water then crush it which makes the task easier and yields more pulp.
• Spice powders - The spice powders gives thickness to the curry so add as mentioned. Adjust spice level according to your preference.
• Vegetables - You can also add vegetables like brinjal, ladies finger with garlic. Just sauté the veggies like we do for garlic and onion and follow the same procedure.
• Jaggery - You can omit jaggery if you don't like sweet taste in your curry  but we love it as the tangy spicy taste compliments well with the sweetness.
• Spice variation - This is medium spicy, if you like it more spicy add 2 tablespoon red chili powder and 4 tablespoon coriander powder.

Serving & Storage

Serve Poondu Kuzhambu with rice and any stir fried vegetables, tastes best when had fresh. Keeps well in room temperature for 5-6 hours, refrigerate it and it keeps well for 2 days in fridge.

FAQS

1.There is so much oil, Is it healthy?

We use gingelly oil for this curry and gingelly oil is a healthy addition to your diet. If you prefer to just have it for one meal then reduce oil and consume it soon. Adding more oil increases shelf life and taste too.

2.Can I replace gingelly oil?

Yes you can replace gingelly oil or sesame oil with regular cooking oil. But the taste varies as gingelly oil is best for this curry.

3.Can I add coconut?

Yes you can grind 3 tablespoon coconut to a fine paste and add it to get more volume.

4.Is jaggery mandatory?

No you can skip jaggery but I would recommend adding it for the perfect balance and to make this curry tangy.

5.Can we use small sized garlic?

Yes you can use but it may break or get dissolved easily. So I would recommend adding big or medium sized garlic.

If you have any more questions about this Poondu Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  Poondu Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paruppu Thogayal is a simple and tasty South Indian style side dish made using toor dal, coconut, garlic and few spices. It is one of the easy and comforting dish to make when you want something quick but still filling. The flavor of roasted dal with coconut and garlic makes this thogayal very aromatic and full of taste.

This thogayal goes well with hot steamed rice, rasam rice or even curd rice. It is quite healthy also as it has good amount of protein from dal and only little oil used for roasting. You can make this within few minutes, perfect for lazy day lunch or when there is not much vegetables at home.

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About Paruppu Thogayal

Paruppu Thogayal is a traditional Tamil style thick chutney made mainly using toor dal. The word thogayal means a thick ground paste which is mixed with rice or served along with meal. This version with toor dal has nice nutty roasted flavor and mild spice from red chilies and pepper. When mixed with hot rice and one spoon ghee, it becomes such a comfort food.

The texture of this thogayal is a bit coarse, not smooth like regular chutney. The roasting of dal gives a light golden color and rich flavor. The mix of dal, coconut, garlic and hing give perfect balance of spice and flavor. It has small heat from red chilies and pepper which blends very well with creamy coconut taste.

This recipe is very easy and can be changed in many ways. You can use chana dal or moong dal instead of toor dal, skip garlic or add small piece tamarind for slight tangy taste. You can also adjust spice level by adding more or less chilies as you prefer. It is one simple recipe which can be twisted easily to match your taste.

I mostly make this on weekdays when I feel to eat something light and homely. It need very few ingredients and get ready in just around 15 minutes.

Paruppu Thuvaiyal is an easy side dish when you don't want to spend too much time at the kitchen. Serve it with hot steamed rice, its a tasty and a comforting combo. I first tasted it when I was sick, amma made this for me and it was such a comforting food. Since then I started making it often at home.

Paruppu Thogayal Ingredients

• Toor Dal - I used toor dal for making this thogayal. It give nice nutty flavor and thick texture after roasting and grinding.
• Coconut - I just used freshly grated coconut which gives mild sweetness and body to the thogayal. You can use frozen coconut, it works fine.
• Red Chillies - I used few red chillies to give spice and bright color.You can add more or less depending on how much spice you like.
• Garlic - I have used few garlic pods for strong flavor and nice smell. If you not like garlic, you can skip it, still the taste will be good.
• Pepper Corn - I have added few pepper corns to bring light heat and flavor. It balances the coconut taste very well.
• Hing (Asafoetida) - I used a small pinch of hing which gives unique flavor and also helps in digestion.
• Oil - I have used a teaspoon oil to roast dal and spices. It gives nice flavor and good color too.
• Water - I added water little by little while grinding to make thick coarse paste. You can adjust the amount based on how thick you want.

Similar Recipes

• Coconut thogayal
• Coriander thogayal
• Pudina thogayal
• Kollu Podi
• Coconut podi

How to make Paruppu Thogayal Step by Step

1.Heat oil in a pan, dry roast dal till golden brown, remove and set aside. In the same pan, add coconut, pepper corns, garlic, red chilies, salt and hing. Roast till coconut turns slightly brown and chilies are crisp.

2.Allow it to cool and grind it with little water to a semi coarse paste. Add water according to the consistency you want.

Expert Tips

• Roast Dal Evenly - I always roast the dal on low flame till it turns golden. If roasted too much, it tastes bitter so keep stirring and watch carefully.
• Fresh Coconut - I used fresh coconut as it gives best taste and texture. If you are using frozen one, thaw it before adding.
• Adjust Water - I add it slowly while grinding, consistency should be thick and coarse, not watery like chutney.
• Garlic - You can just skip garlic if you do not like the flavor. Still it will taste nice with dal and coconut alone.
• Tamarind - I sometimes add small piece of tamarind for mild tangy flavor. It gives small twist and taste very nice.

Serving and Storage

Serve this with hot rice and spoon of ghee on top. It also goes well with rasam rice or curd rice. Store leftover thogayal in airtight box and keep in fridge for one day. When serving again, mix it with warm rice so it soften little. It tastes best when made fresh and had warm.

FAQS

1.Can I use moong dal?

Yes you can use moong dal, it cooks fast and give lighter taste. Flavor will be slightly different but very nice.

2.Can I skip coconut in this recipe?

Yes you can skip coconut, but it add smoothness and balance so better to add at least small amount.

3.Can I make this thogayal smooth like chutney?

Yes you can grind fine if you like. Traditionally it is made little coarse for better taste with rice.

4.Can I store this thogayal for long time?

It stay good in fridge for one day only. Since coconut is used, it may spoil if kept longer.

5.Can I add tamarind for sour taste?

Yes you can add small piece tamarind while roasting. It give mild tangy touch to thogayal and taste very good.

If you have any more questions about this Paruppu Thogayal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this  Paruppu Thogayal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Lehsun Ki Chutney is a spicy garlic flavored dip that goes well with roti, chapati or even snacks. Lehsun Ki Chutney is a Rajasthani cuisine dip for roti, snacks and chaat. It is simple to make and very quick, you can have it ready in minutes. The garlic in this recipe has strong, punch flavor while the chilies give a nice heat. Also lemon juice adds a bit of tang and it balances the flavor.

This chutney is mostly used in Rajasthani food, but it works anywhere you need spicy side dish. The red color from Kashmiri chilies makes it looks really inviting. I like how it adds extra flavor without needing anything fancy. It is easy to make and perfect if you want something small to lift up simple meals.

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About Lehsun Ki Chutney

Lehsun Ki Chutney is quite famous in Rajasthan. It's made by grinding garlic together with red chilies, salt and lemon juice. The paste comes out slightly coarse because of garlic. It is spicy, tangy and very aromatic. It stays for a week in fridge so its helpful in busy days.

The texture is soft but a little rough bits of garlic here and there which gives a bite while eating. Flavor is strong, tangy and spicy. Some people add oil or roasted spices, which makes it richer but simple version is also great. This chutney is bold and full of flavors, it really wakes up your taste buds in one go.

This chutney recipe have different variations in many regions. You can just roast the garlic and for mild flavor. You can add some peanuts or sesame seeds to make crunchy bits. I usually make a small batch at home and keep in fridge so I can just scoop it with my roti or snacks. It has spiciness but not overpowering.

I usually make it on weekends for dosa or Idly. It goes so well with warm chapati or bajra roti. I sometimes add a bit of gingelly oil to it. I love garlic chutney so this was a treat for me. You can accompany this chutney with many chats, sandwiches and snacks too.

Lehsun Ki Chutney Ingredients

• Garlic - I had used fresh garlic cloves for that strong aroma and bold flavor. You can roast them also if you want the taste to be more mild. This is actually the main ingredient here.
• Kashmiri red chilli powder - I used this for that bright red color and it's also not too spicy. You can also add normal red chilli powder, just reduce it a bit if you don't want it spicier.
• Lemon juice - I just added some to reduce that strong garlic hit. Lime juice will also do fine. It gives a nice tangy to the chutney.

Why This Recipe Works

• This recipe is quick and easy to make, uses very few ingredients.
• It is bold and spicy and adds flavor to simple meals.
• The texture is soft but slightly coarse which makes it rustic and nice.
• You can use it as dip, spread or mix in snacks.
• Garlic is healthy and good for immunity, so it is also good for health.

Similar Recipes

• Kara chutney
• Curry leaves chutney
• Garlic chutney
• Onion chutney
• More chutney recipes

How to make Lehsun ki Chutney Step by Step

1.Peel the skin from garlic, measure and transfer to a mixer jar along with salt, red chilli powder, lemon juice.

2.Add little water and grind it to a semi fine paste.

Serve hot with bajra roti.

Expert Tips

• Adjust spice - I usually start with less chilli powder and then add some more only if needed.
• Fresh garlic -Use only fresh garlic as it gives best aroma and taste. Old garlic can taste bitter.
• Consistency -You can add a little water while grinding to get semi-fine paste. Not too watery.
• Lemon juice -I always add lemon at end, it balances the spice and reduces harsh taste.
• Hot Oil -If you want you can also add hot oil on top of the chutney for a better taste. You can either use gingerly or ground nut oil for best flavor.

Serving and Storage

Serve this with chapathi, bajra roti or snacks. It goes well with chaats too. Store in fridge in small jar, use for up to a week. Let it come to room temperature before using, or just scoop and eat. Very handy for quick meals.

FAQS

1.Can I skip lemon juice?

Yes, chutney will taste strong and pungent without it. Lemon balances the flavor.

2.Can I make it in advance?

Yes, I make it and keep in fridge for a week. Tastes even better after few hours.

3.Can I reduce spice?

Yes, just reduce some or use Kashmiri red chili for mild heat.

4.Can I use oil?

Yes, you can add gingelly or sesame oil. Gives extra aroma.

5.Does it stay fresh?

Yes, in fridge for a week in airtight jar. I usually keep small jar for daily use.

If you have any more questions about this Lehsun Ki Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Lehsun Ki Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pudina Chutney is a flavorful and aromatic chutney made with mint leaves, onion, garlic, green chilies, coconut and basic spices for tempering. Pudina Chutney is a great side dish with idli, dosa, uttapam etc. Mint Chutney or Pudina Chutney can be served along with snacks like bajji, bonda too.

Pudina Chutney shared here is the traditional version which serves as a great side dish for idli, dosa and all other South Indian tiffin items. I love all green based chutneys like coriander chutney, capsicum chutney, spinach chutney etc and this one is my most favorite too.

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About Pudina Chutney

Pudina chutney, also known as mint chutney, is a refreshing and flavorful South Indian side dish that perfectly complements idli, dosa, vada, and upma. It combines the cooling freshness of mint leaves with the flavor and aroma of roasted dal, coconut, with a basic tempering using mustard seeds, curry leaves and hing.

Pudina chutney has a vibrant green color, a slightly spicy and tangy taste with the addition of tamarind. It has a smooth, creamy texture that pairs beautifully with soft idlis or crispy dosas or soft oothapams. It's not only delicious but also healthy, cooling and helps in digestion because of the properties of mint.

Pudina Chutney is often confused with mint chutney or green chutney that is served along with chats and tandoori platter. I love that chutney too but this version is more authentic and flavourful with the addition of small onion and garlic.

This Pudina Chutney is made with a handful of easily available ingredients in your pantry and is quick to make too. This Pudina Chutney Recipe is from amma but her version slightly varies, I adjusted the ingredients and this has been my go to chutney whenever I buy a bunch of mint leaves or pudina.

Mint Leaves Benefits

• Mint is a flavourful herb which has many nutritional values and health benefits.
• Mint Leaves helps in digesting heavy foods.
• Mint Leaves can mask bad breath and odour.
• Mint leaves are a good source of iron.

Pudina Chutney Video

Pudina Chutney Ingredients

• Mint Leaves - Use fresh mint leaves. You can clean mint leaves pluck the leaves from the stem and store in a clean dry box in the fridge. This way mint leaves stays fresh fro a longer time.
• Coconut - This chutney can be made without coconut also but increasing the other ingredients measure but I strongly recommend to add coconut. The addition of coconut elevates the taste of this chutney.
• Dal - Urad dal and chana dal are roasted and added to grind which gives a texture and taste to the chutney.
• Onion, Garlic - Small onion and garlic are added for more flavour. Using small onion is best, but if you don't have you can use 1 medium sized big onion roughly chopped.
• Green chilli, Tamarind - Green chili is added for heat and tamarind is added for tanginess which gives a balance to this chutney.
• Tempering - A simple tempering is made using oil, mustard seeds, hing and curry leaves. This is the most satisfying part of any chutney.

Similar Recipes

• Kara chutney
• Curry leaves chutney
• Garlic chutney
• Onion chutney
• More chutney recipes

How to make Pudina Chutney Step by Step

1.Heat 1 teaspoon oil - add 1 teaspoon urad dal, 1 teaspoon chana dal.

2.Saute until golden. Transfer to a plate and set aside.

3.To the same pan add 8-10 small onion, 3 garlic and 2 green chilies.

4.Add around 2 cups mint leaves(cleaned and rinsed).

5.Saute until it shrinks just for few seconds.

6.Now add 2 tablespoon coconut and ½ teaspoon tamarind.

7.Give a quick saute and switch off.

8.Transfer to a plate and set aside to cool down.

9.Now transfer this to a mixer jar along with required salt and water.

10.Grind it to a chutney consistency.

11.Add water little by little and grind so that it the chutney does not become watery.

12.To prepare tadka : Heat 2 teaspoon oil add mustard seeds let it crackle then add curry leaves and switch off. Let it splutter then remove.

13.Add the tempering to chutney.

14.Mix well. Pudina Chutney is ready.

Serve Pudina Chutney with idli or dosa and enjoy.

Expert Tips

• Mint leaves - Make sure to use tender, fresh mint leaves for a vibrant green color chutney. First pluck the leaves from the stem, rinse well then use it.
• Storing mint leaves - While storing do not rinse and store, just pluck from the stem and store it to avoid spoiling. While using you can take the leaves rinse and use it.
• Adjust spices - Adjust dal and spices according to your spice preference.
• Tempering - I have used regular cooking oil for tempering but you can even use coconut oil for a flavor variation.
• Cooking - After adding mint leaves do not cook for more time it may change the color and will give a dull looking chutney.
• Balance in taste - Tamarind is added as a balance if you do not like then you can skip it.
• Variation - You can make this chutney without coconut too : In that case add 1 tablespoon chana dal and urad dal each and add 1 medium sized tomato. Add finely chopped tomato along with onion tomato and saute well until raw smell leaves then proceed with other ingredients.

Serving and Storage

Mint or Pudina Chutney can be made ahead and stored but the color of the chutney changes after sometime dur to oxidation. As it has coconut I would recommend storing the left overs in fridge and use. This chutney keeps well in room temperature for a day only.

You can serve this chutney along with Idli, dosa, pongal, vada, oothapam etc.

FAQS

1.Why does my pudina chutney turn dark or dull in color?

This happens when the chutney heats up during grinding or overcooking mint leaves can lead to a dull color chutney. To prevent mixer heating you can use ice cold water and grind it intervals. Adding a pinch of turmeric powder also helps to give a bright green color.

2.Is Pudina Chutney healthy?

Mint leaves has a lot of health benefits so including it in our daily diet is essential for a healthy lifestyle.

3.What can we eat with Pudina Chutney?

Pudina Chutney can be served along with idli, dosa, upma, uttapam, pongal etc. Mint Chutney serves as a great sidedish with snacks like bonda, bajji too.

4.How to retain the green color in Pudina Chutney?

To retain the vibrant green color do not sauté mint leaves for more time, this will retain the green color.

5.Should I add tempering to pudina chutney?

Tempering is optional but highly recommended. A simple tempering of mustard seeds, hing and curry leaves in hot oil adds a wonderful aroma and authentic South Indian flavor.

If you have any more questions about this Pudina Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Pudina Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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If you're craving an easy raw mango chutney recipe bursting with mouthwatering flavor with minimal effort, this is the one! With just a handful of pantry spices and a quick cook time, you'll have a batch of homemade, authentic Indian mango chutney ready in under 30 minutes. This tangy, sweet, and spicy mango chutney (Aam […]

The post Mango Chutney (Tangy, Sweet, and Spicy!) appeared first on Ministry of Curry.

Coriander mint chutney is this tangy green chutney that most Indian snacks can’t do without. This dipping sauce made from fresh cilantro and mint leaves comes together in less than 10 minutes! All about coriander mint chutney Imagine a sauce that captures the essence of Indian cuisine in every spoonful—that’s coriander mint chutney. It’s a...

The post Cilantro Mint Chutney (Green Chutney) appeared first on Simple Indian Meals.

             Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste. 

          Chutneys are a quintessential accompaniment to every Indian meal, we always have some kind of chutneys in everyday meals. And this Palli chutney is a regular thing at home in every Telugu household for tiffins like Dosa, Idli, Wada and Upma. It’s super simple, healthy, delicious and comes together quickly under 15 mins. 

         Like every other recipe, each household or region has their own variation and in Telangana we use only peanuts, chilies, garlic cloves and a basic tempering. You can find peanut chutney with urad dal or some add roasted gram dal or chana dal to make it more nutritious. Below recipe of palli chutney is something I’ve grown up eating and found across Telangana.

Is this recipe Vegan ?

As all the ingredients we are using here are completely plant based, vegan and gluten-free. 

Note : Please do not try this recipe if you have peanut allergy.

Ingredients needed for Palli chutney

• Peanuts
• Green chilies
• Garlic cloves
• Salt
• Tempering – oil, mustard seeds, cumin seeds, garlic cloves, dry red chilies, urad dal and curry leaves

How to make Palli chutney

1. Firstly we need to roast the peanuts, peeled garlic cloves, green chilies, cumin seeds in a tbsp of oil until peanuts are well roasted. 
2. Let this roasted peanuts to completely cool down, then grind everything to a smooth paste by adding some water.
3. Add salt, blend it again, taste and adjust the seasoning to your taste preference.
4. Let’s make a tempering now. Heat a small tadka pan, add oil, once it’s hot enough add in mustard seeds, cumin seeds and urad dal. Let them splutter.
5. Now add in chopped garlic cloves, curry leaves, dry red chilies and fry until garlic turns golden brown.
6. Transfer this tempering to the Palli chutney. Voila, that’s it!!

Let’s get into the detailed recipe now, before that check more delicious recipes from my blog.

Nalla nuvvula roti thokku

Bachali aaku kadala thokku

Ellipaya karam

Potlakaya perugu pachadi

Kobbari avisala karam podi

Munagaku nuvvula podi

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post PALLI CHUTNEY appeared first on mycurryveda.

Aloo tikki chaat is a tongue tingling, mouthwatering delight which is served hot with a combination of red, green and brown chutneys and condiments such as thinly sliced onions, julienned radish and ginger. It is a very popular street food in India which is enjoyed by everyone. This is a typical Delhi style aloo tikki...

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The post Quick Aloo Tikki Chaat (Potato Patty Chaat) appeared first on Mamas Secret Recipes.

Kimchi is a fermented salty, mildly sweet, sour and spicy Korean condiment. The most common kind of Kimchi is made with salted Chinese cabbage, white radish, carrot, spring onion greens and a variety of seasonings. This condiment can be made with other vegetables too. While Kimchi tends to have non-vegetarian ingredients traditionally, it can be made vegetarian too. Today I’m sharing my recipe for a vegetarian/ vegan Easy Kimchi. Since it is fermented, it is a gut healthy food.

Kimchi is believed to have originated in Korea over 3000 years ago as a way to preserve summer produce for the extremely cold winters. Originally Kimchi was made only with radish. Increased trade with other countries during the Goryeo period meant other vegetables were grown and used in Kimchi. There also very many different ways of making and seasoning Kimchi. I believe Koreans make about 200 different kinds of Kimchi!

I discovered Kimchi thanks to Korean dramas! Sometime towards the end of the pandemic, I discovered the world of Korean drama thanks to my daughter. It showed me a people and culture I found interesting. While television drama isn’t the best source of authentic information, it can be an introduction to many things. So I learnt that Koreans seem to love alcohol (beer and soju especially), pork any which way, Korean beef, takeaway food, tteokbokki, rameyon, kimbap, kimchi, and rice among other things.

Korean meals typically are centred on cooked rice or rice porridge, and a broth/ soup or stew or both. You may also find noodles and/ or dumplings. These come with a variety of “banchan” or side dishes, one of which Kimchi is generally a given. These vegetable, seafood and meat side dishes will vary in number and help balance out the meal nutritionally.

My Easy Kimchi is not made the traditional way, so it isn’t authentic in that sense. I have made adjustments based on ingredient availability and personal taste preferences. Let’s start with the ingredients for Kimchi. While Kimchi is not really difficult to make, it does involve a number of ingredients.

Chinese cabbage, Napa or Savoy cabbage is the best cabbage to use for Kimchi. The Koreans use a different variety of radish in Kimchi, but regular white (Indian mooli) or Daikon radish works well. You can make Kimchi without it too. Other vegetables in Kimchi include carrot, spring onion greens and chives. These have to be cut wuite thin and long about the length of matchsticks. The spiralizing blade on my peeler does a perfect job of this.

The first step to making this dish is to clean and salt the Chinese cabbage. In my shorter Kimchi recipe, the salted cabbage is allowed to sit for a couple of hours. The slat draws out the water in cabbage. The cabbage is then rinsed well with water before proceeding further. Cabbage is not cut but brined and salted leaf by leaf for traditional Kimchi. My easy version calls for cutting the cabbage into chunks and tossing in salt.

The next important step is make the cooked Kimchi paste. For this a little bit of rice flour is cooked into a slurry with stock or water. I prefer to use brown rice flour and water. Vegetable stock will give a more umami flavor. This slurry is blended into a smooth paste with ginger, garlic, onion, sugar (I prefer jaggery), soy sauce, and soaked red chillies/ red chilli powder or Gochu-jang paste. Gochu-jang is a Korean fermented spicy red chilli paste. You can buy it or make your own using one of the many recipes on the net.

Koreans generally love spicy food. The fire and deep red colour in this Korean condiment comes from Gochu-garu (Korean red chilli flakes/ powder) or Gochu-jang (red chilli paste). I used ready made Gochu-jang. Dried red Byadgi chillis work well too. Soak them in a little water and add while grinding the Kimchi paste.

Sugar is added to sweeten the cooked paste that makes this condiment, but I have come to prefer powdered jaggery. That’s not traditional at all but I like it like that. The sour taste or tang in Kimchi comes from fermentation. I like a slight tang in my Kimchi, but do not like it very fermented. I have worked around this by adding a little tamarind pulp to the Kimchi paste. This gives this condiment a slight tang without the fermentation normally needed to produce it. You can leave it out if you prefer.

What can you do with Kimchi? Eat it as a side dish with rice, noodles, dumplings, rice porridge/ kanji or even with bread. It’s a really good ingredient to use in a sandwich. So here is my version of Kimchi. Please feel free to adjust quantities of the ingredients to suit your taste.

The post Easy Kimchi appeared first on My Diverse Kitchen - A Vegetarian Blog.