Chutney recipes for dosa idli pongal

Onion tomato chutney

  • Roast one table spoons gram dhal and a few red chillies in little oil
  • Cut onion and tomato into slices.  For one tomato take two onions
  • Take 3-4 table spoons oil in a vaanali ( vessel ) and fry the onion
  • Onion need not be chopped into fine pieces.  However the smaller they are the easier it is to fry
  • Once onions are partially fried add the tomatoes and fry
  • We can add a pinch of turmeric powder and it is optional
  • Add salt according to your requirement
  • When the tomatoes are also cooked / fried remove and allow them to cool
  • Then grind the tomato , onion, gram dhal and red chillies mixture in a grinder 
  • Saute with mustard and urad dhall
  • Serve as a side dish for idly and dosa
  • The advantage of this chutney it is simple, easy to make . 
  •  Since the ingredients are very few it can be prepared very quick. 
  •  The flavour of the chutney is from the onion tomato combination and proportion.
  • The advantage of this chutney is that the taste is very good







Pudina coconut and onion chutney

  • Take a small onion and chop into small pieces
  • Fry the onion pieces with a little oil
  • Take four table spoons of grated coconut and one table spoon of fried gram dhall
  • I have used a few pudina ( mint ) leaves and green chillies 
  • ( These are from my garden and so they are organic vegetables !)
  • I have not added tamarind because I squeeze half a slice of lemon in the chutney
  • Add salt according to your requirement
  • After the onion cools , grind all the ingredients in a mixer
  • Saute with mustard, urad dhal and a few curry leaves 
  • It is an easy and tasty side dish for idly, dosai and pongal 





Kadalai paruppu thengai  thogayal 

  • This is common side dish with gram dhal and grated coconut
  • This may not qualify as a side dish for idli or dosa , we may use it little diluted though
  • The ingredients  are two table spoons gram dhal, few red chillies , half tea spoon mustard and asafoetida for flavour
  • Add a little oil in a vessel ( vanali ) and roast them till the dhal turns golden brown
  • Add four table spoons grated coconut
  • Add salt as required
  • After the roasted ingredients cool , add water and grind in a mixer
  • This is actually a side dish for white rice 
  • I prepare it for dinner sometimes when sambar and rasam have been used 
  • ( probably the children liked them very much that day and that is quite rare as we all know !)





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