Showing posts with label Chutney recipes. Show all posts
Showing posts with label Chutney recipes. Show all posts

Thondekai | Tondli | Tindora | Kovakkai Chutney

Kovakkai | Tindora | Ivy Gourd |Baby watermelon| Thondekai | Dondakaya | TondliWell , what's in a name ..Call what you want. 

Few months before, my Mom-in-law was here for summer vacation and she taught me so many chutney varieties and other super yummy dishes. I have noted down all that wonderful recipes from her. I have learned many recipes in kovakkai, today I am sharing one simple recipe from that collection.  Kovakkai chutney | Tindora Chutney taste different than the regular one. That is what we want for our taste bud isn’t?   I am sure you would love them! 

Kovakkai Chutney recipe


Kovakkai/Tindora/ Ivy Gourd  -  15 to 20 nos
Green Chili – 1 no.
Red Chili – 1 no.
Tamarind / Imli – ½ inch
Curry Leaves – Few
Grated Coconut – 1 tbsp
Salt  to taste

Mustuard Seeds – ½ tsp
Urad Dal – ½ tsp
Hing/Asafoetida – ¼ tsp
Red Chili – 1 split


Step 01) Wash and cut the edges in both the sides and chop them in to pieces

Tindora Chutney recipe step 01

Step 02) Heat a pan with 2 tbsp of oil, add all the ingredients except coconut and fry them nicely for about 5 to 7 minutes. Once the vegetable is shrikes, add grated coconut mix everything well and saute it for 2 more minutes. 

Tindora Chutney recipe step 02

Step 03) Allow them to cool and grind them semi coarse in a mixer. If you want smooth consistency then, add 2 tbsp of water and grind. Garnish with seasoning.

That’s it yummy Kovakkai chutney is ready to serve. 

Tindora Chutney recipe

Tindora | Thondekai chutney is excellent side dish for Chapatti, Idli and dosa and rotti. So easily you can tweak them as Kovakkai Thogayal and it will be awesome for steam rice and great with anything and everything. I will share next time!

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Thuvaram Paruppu Thogayal / Toor Dal Chutney

It has been quite a long time I am back to my blogging space. To start with, I have come up with very easy, quick, simple yet healthy recipe of Thuvaram Paruppu Thogayal i.e. Toor Dal Chutney. Unlike other regular chutney, which usually goes for breakfast dishes; this chutney has the goodness of toor dal ready source of proteins for a balanced diet and it is so flavorful and delicious perfect combo with hot rice and ghee, rasam rice and even it goes well with chapatti. This thogayal is one of the best bachelor’s recipe. I have survived many days with this in my hostel days. 

Thuvaram Paruppu Thogayal

Whenever you feel lazy to cook for the day, try this simple thogayal recipe then.  It could ease your busy morning routine or it serve as brunch in the lazy weekends. 

Thuvaram Paruppu - Toor Dal


Split Yellow Gram / Toor Dal/ Thuvaram Paruppu – 3 tbsp
Garlic flakes – 2 to 3 nos.
Tamarind/Imli –1/4 inch piece
Red Chilies  – 2 nos.
Pepper Corn – 2 to 3 nos.
Hing/Asafoetida – a pinch
Grated Coconut – 1 tbsp
Oil – 1 tsp
Salt to Taste


Thuvaram Paruppu Thogayal Recipe - Step 01
       In a pan heat oil, add toor dal/ thuvaram parruppu and fry them till golden brown and transfer dal/paruppu into a plate

Thuvaram Paruppu Thogayal Recipe - Step 02

In the same pan, add  tamarind piece, garlic flakes, red chilies, hing, pepper corn and  grated coconut saute them till coconut turns slightly golden color

Thuvaram Paruppu Thogayal  Recipe - Step 03

Once it is cool enough grind it in blender adding little water to a semi coarse paste. Add little more water if you want it in chutney consistency

     That’s it easy healthy simple and quick thogayal is ready to enjoy with Rasam rice, steam rice and even with chapatti too.

Thuvaram Paruppu Thogayal Recipe

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Mint / Pudina Chutney


This chutney is a combination of mint and coriander leaves 
flavorful with spicy and tangy finger licking tasty chutney. Interesting part of this chutney is, it goes very well with most of the south Indian breakfast dishes like Idli, Dosa, Kulipaniyaram, Ven Pongal, Moong Khichadi, spread it on bread sandwich, aloo chat, and even you can prepare mint rice from this chutney. 

  • Pudina/ Mint leaves 2 cups 
  • Fresh Coriander leaves 1 cup 
  • Coconut grated 1/2 cup 
  • Green Chilies - 4 to 5 (as per your taste) 
  • Urad Dal / White Lenti - 1 tbsp l (grown in Indian subcontinent- Available in Indian Store) 
  • Ginger small piece
  • Tamarind tiny ball 
  • A pinch of asafoetida / Hing 
  • Salt to taste 
  • Oil 
Time Required: 20 mins


1) Heat 1 tsp oil in a pan, add urad dal, fry till golden brown (take care not to burn it) and keep aside.
2) In the same pan add mint leaves, fry for 2 mins then add fresh coriander leaves, green chilies, tamarind, hing/asafoetida and salt
3) Lastly add the grated coconut and fry for about 2 mins or until it turns fragrant.
4) Once it cools down add the fried urad dal and blend it into a fine paste.

Serving:  Serve with Idli, dosa, kulipaniyaram, bread sandwich, and even you can mix this chutney in rice and prepare as mint rice.

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Peanut Onion Red Chutney


Ingredients :

  • Peanut  1/4 cup Roasted
  • Onion  1 small Chopped
  • Red Chilies  4 - 5
  • Tamarind 1/4 inch piece
  • Curry Leaves  Few
  • Hing a pinch
  • Oil  2 tsp
  • Salt to taste

Method :

1) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the peanuts till turns to golden color. Remove from the pan and cool and rub the skin off or you can use with skin too
2) In the same pan add 1tsp of oil and fry the onions, then add the red chilies, curry leaves, tamarind,  salt and fry for a minute. Remove from the flame and let it cool completely
3) Grind the roasted peanuts, onions mixture to fine paste using a little water.
4) Transfer the chutney to a bowl and set aside.
5) Heat a teaspoon of oil for tempering. Add the mustard seeds and urud dal/white lentils let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for a couple of seconds and turn off the heat.
6) Pour it over the chutney and combine well. Serve with dosa, Idli, Rava Roti.
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Ridge Gourd Chutney / Peerkangai Thogayal


This creamy and delicious finger linking tangy spicy thogayal/chutney goes very well with white hot rice, Rasam and even with South Indian breakfast dishes.


  • Big Ridge Gourd / Peerthangai - 1 no.
  • Urud Dal / White Lentils - 2 tbsp
  • Hing/Asafoetida - 1/4 tsp
  • Tamarind / Imli - Tiny Ball
  • Red Chili - 4 nos.
  • Salt as per taste
  • Oil - 1tsp

Time Required: 20 min


1) Wash and cut the ridge gourd in to pieces. Interesting part is you can use the outer skin of this vegetable.
2) In a pan heat oil add urud dal, red chili once these ingredients are nicely roasted transfer them in to a plate
3) In the same pan add the chopped peerkangai/ridge gourd saute the vegetable until soft
4) Let it cool. Transfer everything in a mixie jar add tamarind, salt, Hing and grind it to a fine paste

Enjoy this spicy chutney with hot rice.

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Onion Tomato Chutney


If coconut is not available at home I simply go for this chutney. It goes very well with most of the breakfast dishes like Idli, Masala DosaRava Roti, Rava Dosa, etc., Enjoy this spicy finger licking chutney.


> For Chutney
  • 1.5 cup Tomato chopped 
  • 1 cup Onion chopped 
  • 3 tsp Red chili Powder 
  • 1/4 tsp Haldi/Turmeric powder 
  • Tamarind tiny ball in size 
  • Few of curry leaves 
  • Salt to Taste

> For Seasoning
  • 1 tsp mustard seeds 
  • 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in Indian Store)
  • Few of curry leaves 
  • A pinch of asafoetida/Hing 

Time Required: 15 -20 mins


Step 01) Heat oil in a pan and add chopped onion saute 2 mins. 

Step 02) Add tomato and stir fry 1 min. 

Step 03) Add curry leaves, salt, red chili powder, turmeric powder and tamarind

Step 04) Stir fry nicely till raw smell disappears

Step 05) Allow this to cool down completely

Step 06) Grind the above with no water or just a few drops of water and make it thick

Step 07) Add seasoning to the chutney
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South Indian Style Coconut Chutney


Who don't like coconut chutney! Most of the south Indian breakfast dishes must have this chutney. Try this recipe to get authentic taste! 


> For Chutney
  • 1/2 cup Coconut grated 
  • 1/4 cup Roasted gram / Pottu Kadalai
  • 2 to 3 Green Chilies (as per your taste) 
  • 1 tbsp Tamarind Juice
  • Ginger 1" piece 
  • Salt to taste 
  • 1/2 cup Water for smooth grinding 

> For Seasoning
  • 1 tsp mustard seeds 
  • 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in Indian Store)
  • A pinch of asafoetida / Hing

Time Required: 20 mins


1) Take a big mixer jar add grated coconut, roasted gram, green chilies, ginger piece, tamarind tiny ball and salt ad grind them into a fine paste 

2) Heat oil in small pan add the seasoning seeds and allow to splutter

3) Then add asafoetida/hing to the seasoning oil and pour it on the chutney

4) Adjust  salt  if any


1. Add few Fresh coriander leaves while blending, this gives green color texture and it tastes good too.

2. You can substitute tamarind with sour curd

[Continue reading...]
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