Rosappu Thovayal

Rosappu Thovayal:

Beautiful colour of the Rose flower, which is liked by all has become an attractive caption to this chutney, simple and delicious Rosappu chutney gives great combinations to all, Idly, Dosa, Kolukkattai, Appam, Vella paniyaram etc. My mother taught us by stone grinding,without seasoning raw and thick chutney as such, it will be very tasty, taste of this chutney will inspire us to grab as many dosas as we can.If you are not convinced with the raw smell of onion it can be seasoned.

Rosappu Thovayal
Rosappu Thovayal

Ingredients:

Onion shallots-1 cup

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Garlic-1/4 cup or 5 pods

Tomato -1

Salt-3/4 tsp

Red chilli -3 nos

To temper:

Oil-1 tbsp

Mustard seeds-1 tsp

Curry leaves-2 twig

Hing-1/2 tsp

Method to prepare:

Peel Onion and Garlic

Grind Onion,Garlic,Tomato and red chilli with Salt.

Season it with above “To temper Ingredients” serve with Kambu Dosa.

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Coconut chutney

Coconut chutney:

In south Indian dishes it is served along with any Main course for breakfast,

What is so special in Coconut chutney? It is constantly special because, Ingredients added in it is not cooked, everything is consumed in exact value, without any loss of its Nutrients and Vitamins.Grated fresh Coconut,Fried channa, and Green chillies along with Salt, ground freshly and seasoned on top.Morning breakfast is served with a combination of this Coconut chutney and any main course like Idly, Appam,Adai Dosa,Pongal,Vada etc…(list is big to continue) in the morning to spend the whole day as energetic which makes your effort valuable.

Secrets of fresh Coconut:Helps Prevent Obesity by speeding up metabolism, providing an immediate source of energy with fewer calories than other fats. People who consistently use coconut, have stronger ability to go without eating for several hours with no affects of hypoglycaemia,Quick energy boost,High dietry fibre,reduces Sweet Cravings and improves insulin secretion and utilization of blood glucose. The healthy fat in coconut slows down any rise in blood sugar and helps to reduce hypoglycemic cravings.

I remember when I was school going,my mother used to say,have a piece of fresh Coconut in the morning keeps your memory in good strength.

Variation of flavour and Aroma in Coconut chutney.Think different to enjoy the significant taste.

Everyday we are starting our breakfast with this healthy Coconut chutney, To make our breakfast more excited, we can add some fantastic flavour and aroma to Coconut chutney.

Coconut chutney
Coconut chutney

Normal Coconut chutney-1

Coconut-2tbsp

Fried channa-1/2 tbsp

Salt-1/2tsp

Green chillies-2 or 3, Red chilli can be alternatively used  it gives different taste.

Grind smooth with water and season with one teaspoon of oil, temper Mustard seeds hing and urad dal, add curry leaves and pour on top of ground Coconut chutney.

Chutney -2 Getty chutney:

Grated coconut(Half coconut)
Roasted gram 1 tb spoon
Green chillies 2 or 3
Shallots (baby onions) 5 to 7
Salt 1/2 tsp
Grind smooth with little water and seasoning is optional,with one teaspoon of oil, temper Mustard seeds hing and urad dal, add curry leaves and pour on top of ground Coconut chutney.

Chutney-3 Garlic flavoured:

Coconut-2 tbsp

Fried channa-1/2 tbsp

Salt-1/2tsp

Green chillies-2 or 3

Garlic-2 pods

Grind smooth with water and season with one teaspoon of oil,temper Mustard seeds hing and urad dal, add curry leaves and pour on top of ground Coconut chutney.

Chutney-4 Coriander Flavoured:

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Coconut-2 tbsp

Fried channa-1/2 tbsp

Salt-1/2tsp

Green chillies-2 or 3

Coriander-2 twig

Grind smooth with water and season with one teaspoon of oil,temper Mustard seeds hing and urad dal, add curry leaves and pour on top of ground Coconut chutney.

Chutney-5 Ginger flavoured:

Coconut-2 tbsp

Fried channa-1/2 tbsp

Salt-1/2tsp

Green chillies-2 or 3

Ginger grated-1/2 tsp 0r 1/2 inch

Grind smooth with water and season with one teaspoon of oil, temper Mustard seeds hing and urad dal, add curry leaves and pour on top of ground Coconut chutney.

Note : Red chilli can be alteranatively used  it gives different taste

 

Vengaya Thuvayal/Onion chutney

Vengaya chutney(Onion chutney):

Vengaya chutney is all time favourite chutney,You can feel the tongue tickling taste of Red hot chilli,sweetness of Onion shallots and sour taste of Tamarind grind along with salt makes great taste to match with all type of Dosa and Idlies.

Onion chutney
Onion chutney

Ingredients:

To sauté:

Onion shallots(small Onion)-1 cup, or half onion shallots and half big onion can be used

Tomato -1

Red chilli-4 nos

Tamarind-1 small gooseberry size

Asafoetida-1/4 tsp

Urid dal-1 tsp

Mustard seeds-1 tsp

Curry leaves-1 twig

To temper:

Oil-1 tsp

Mustard seeds-1/2 tsp

Urid dal-1/2 tsp

Curry leaves-1 twig

Method:

Peel the skin of shallots and keep it ready,1 cup.

Heat pan with one teaspoon of oil,temper with mustard and urid dal,then add asafoetida and red chilli.

Add skin peeled onion saute well till half cooked, add tomato and cook well,add curry leaves and switch off stove.

vengaya chutney

When the sauted mixer gets warm grind it to paste,no need to add water while grinding.

Again heat another pan and add oil. When the oil is hot, add mustard seeds.

When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds and then remove from flame and add it to the ground Vengaya Chutney (Onion Chutney).

Serve with any type of Dosa,Uthappam or Idly.

 

 

 

Kanagambara Thuvayal

Kanagambara Thovayal: Courtesy;Kannathal Senthil

Flavourful and colourful side dish can match with most of main dishes like Idly,Dosa,Aappam,Kozhukkattai…Kanagambaram is a name of a flower,this chutney named because of its beautiful orange colour.

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Ingredients:

Tomato-3

Onion-2

Grated Coconut-4 tsp

Dry red chillies-5nos

Salt -1 tsp

Tamarind little

Curry leaves

Mustard seeds

urad da-1 tsp

Toor dal 1 tsp

Asafoetida-1/2 tsp

Method:

Heat pan with 2 tsp of oil ,add mustard seeds and udidh dhal,toor dal and asafoetida

Add Red chilli, Onion,and Tomato saute well until it gets half cooked.

Add coconut and curry leaves,add salt and tamarind switch of stove allow it to cool

Grind to fine paste kanagambara thovayal isready goes well with dosa ,Rice Kozhukkattai and Idly.

Paruppu Thovayal

Paruppu Thovayal:

This is very simple and easy recipe with little ingredients, goes well with Rasam and summa Kuzhambu.Golden fried toor dal and raw garlic is its unique flavour.Some says this thovayal can be prepared with puffed channa dal, I have never tried because, I like the taste of Toor dal and Garlic combination.

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Ingredients:

Toor dal-1/4 cup

Red chilli-2 nos

Garlic-2 pods

Salt 1/2 tsp

Coconut grated-3 tsp

pepper is optional

Method:

Fry Toor dal in to golden brown colour,by heating one teaspoon of oil in a pan.

1510558_797125200329092_2964441603937275842_nGrind red chilli and fried toor dal first,finally add garlic cloves and salt,no need to grind very smooth,it should be little crunchy.

Serve with summa Kuzhambu or rasam and rice.Can feed children with ghee and thuvayal mixed with rice.

 

Instant Thovayal

Instant Thovayal or Avasara thovayal:

This recipe is simply 2 steps to follow and 2 minutes,as noodles,but this is really good for health and yummy too.When the dishes or done with proper concentration and perfect procedure,followed with correct measurement,no doubt it will vanish off  by praising your effort,mainly side dishes.In such case we can make this type of fast chutney to manage situation in less time.

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Ingredients:

Coriander-1 cup

Onion-1/2

Tomato -1/2

Green chillies-2 nos

Salt -1/2 tsp

Tamarind little

Method:

Step-1: Wash and clean Coriander,add all the above ingredients together grind to smooth paste.

Note:I have not added coconut it is your choice.

Step-2: Season it with one teaspoon of oil,mustard seeds and urad dal,if preferred to reduce raw smell of onion.