Ginger Chutney / Inji Thuvaiyal – Thamizhar Style

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Ginger Chutney: (Tamil Nadu Style) Other Names: Adharak Chutney. Inji Thovaiyal. Inji Thokku. Allam Pachadi – Tamil Nadu Style. Ingredients: Ginger 50 gms peeled, choppedGarlic 4 clovesThuvar dal/urad dal 1 table spoonCoconut 4″ chopped – I used dessicated onePeppercorns 1 teaspoonDry red chilies 5-7Tamarind pulp – gooseberry sizeBrown sugar/jaggery 1 teaspoonSaltSesame oil few spoons. For [...]

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Pottukadalai Chutney / Bhuni Chana Chutney / Toasted Lentils Chutney

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Odaicha Kadalai Chutney: While growing up, I hated this chutney so much…this is the only chutney they kept serving for years in my hostel. Oh man, I just cringe going back to those horrid days. I used to long for Mommy’s Thengai Chutney. Now things have changed differently…its not always about ‘pleasure of eating’…guilt for [...]

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Cilantro Chutney / Coriander Leaves Chutney / Kothamalli Chutney

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Malli Chutney: Ingredients: Coconut 1/2 shell Cilantro leaves 1 bunch Green chilies 1-3 Salt Ginger 1″ Oil for tempering Mustard seeds 1/4 spoon Cumin seeds 1/4 spoon Asafoetida 1/4 spoon Urad dal 1 spoon Curry leaves few. Method: Heat oil in a pan, toast the chilies, ginger, coconut and cilantro leaves briefly. And wet-grind the [...]

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Pudhina Chutney – Mint Chutney

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Also known as: Pudhina Chutney, Podhina chutney, Pudina chutney. Ingredients Coconut grated 1/4 cup Mint leaves alone 1-2 cups Cilantro 1/2 bunch Curry leaves few Salt Tamarind 1/4 spoon Ginger 1″ grated Garlic 2 cloves minced Urad dal 2 spoons Green chilies 3 Sesame oil few spoons. For Tempering: Sesame oil Mustard seeds Cumin seeds [...]

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Red Chili Chutney

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Milagai Saandhu: Sigappu Milaga Chutney. Milaga Chutney / Thokku. Can you believe it, red chilies have more Vitamin-A than an orange. So, load up red chilies next time when you shop. At the same time, I need to alert you…too much of spicy food will lead to gastric-ulcer, watch out. Seriously, I can’t bear the [...]

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Poondu Chutney / Poondu Thuvaiyal

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Poondu Thuvaiyal:Ingredients:Garlic 1 headRed chilies 7Onion 1 bulbSaltTemepering spicesOil. Method: In a wide wok, heat oil and fry garlic and chilies together till fragrant. Then wet-grind the same. In a separate pan, heat oil and add the tempering spices and run this seasoning over the chutney made.

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Eggplant Chutney

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Brinjal Chutney: Eggplant Dip, Baingan Chutney. I like North Indian style ‘Baingan ka Bhurta’ so much, except the part of…skinning the eggplants!! I feel that violet colored skin is more appetizing than the pulp itself!! Moreover all the essential vitamins and minerals lie close to the skin or on the skin. Skin is the natural [...]

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Thengai Chutney

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Coconut Chutney: I could not find any decent coconuts here at Oxford. If I tell in advance my farmer’s market friend Liz used to bring them rarely. But the flavour and aroma never was so appealing. So when I went to India…..used lavish amount of coconut in my cooking. And believe me this is the [...]

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Pennywort Greens Chutney

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Vallarai Thuvaiyal: Ingedients: Vallarai Greens 1 cup(leaves alone)Coconut grated 1 cupUrad dal 1 fistfulGinger 1″(optional)Garlic 4 beadsPeppercorns 4Cumin 1/4 spoonDry red chilies 5-6Tamarind paste 1/4 spoonCurry leaves fewSaltGhee/oil. Method: Wash the greens and set aside. In a wok, heat Ghee. Add pepper, cumin, chilies and curry leaves. Fry for aout 2 minutes. Then followed by [...]

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Vepampoo Thuvaiyal / Fresh Neem Flower Chutney

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Vepampoo Thuvaiyal: Fresh Neem Flower Thuvaiyal/Chutney. Ingedients: Fresh Neem Flowers (4-7 inflorescence)Coconut grated 1 cupUrad dal 1 fistfulGinger 1″Garlic 4 beadsPeppercorns 4Cumin 1/4 spoonDry red chilies 5-6Curry leaves fewSaltOil. Method: Carefully whither the flowers alone. Wash and set aside. In a wok, heat oil. Add pepper, cumin, chilies and curry leaves. Fry for aout 2 [...]

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