Milagai Chutney

by Deerga // March 30, 2016 // No Comments

As most of you know, Idli is one of the most popular breakfast dishes in South India, especially Tamilnadu. It is the staple breakfast food in most south Indian homes. A dish as popular as Idli should have countless accompaniments, right? Yep, these accompaniments or chutneys, as locally known, come in all varieties and made from different ingredients. Here I have posted the recipe of one such chutney called the Milagai Chutney, as learnt from my mom.

Milagai Chutney, as the name suggests, is a very simple but tasty chutney made from chillies. Milagai is the tamil word for chilli. And Milagai chutney is made from dried red chilli, also known as Vaththal in Tamil. I know, making a chutney from just dried red chilli sounds ludicrous but trust me, it tastes heavenly with hot idlis. The first time I had Milagai Chutney was in Madurai back when I was a kid. Our neighbor aunty used to make tasty Milagai Chutney and I always pestered my mom to make it exactly the same as the neighbor aunty did.

Milagai Chutney is my favorite chutney, hands down. After several attempts, I think I have perfected my mother’s recipe. The best kept secret of this recipe is the correct balance maintained between red chilli and tamarind. A slight variation might change the taste completely. Though Milagai Chutney pairs well with idli, it can also be had with Dosa, chapati etc. Try this spicy and tasty recipe at home and let me know if it is indeed the best chutney to go along with hot idlis 🙂

Milagai Chutney

Recipe type: Breakfast

Cuisine: Indian

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Serves: 3

Ingredients

Shallots – 8 to 10 nos
Red chilli – 10 to 12 nos
Tamarind –1/4 lime size
Grated coconut – ½ tbsp
Salt as required

for the seasoing:

Gingely oil – 1 ½ tbsp
Mustard seeds- 1 tsp
Urad dal – 1 tsp
Curry leaves – a sprig

Instructions

Grind all the above ingredients in a blender without adding water.
Season with mustard, urad dal and curry leaves.
Have the spicy and tasty milagai chutney with hot idlis or dosas. Enjoy! 

Notes

1. You can store this chutney in the refrigerator for 10 days.
2. You don’t have to sauté the ingredients before or after grinding them. Just add the seasoning on top.
3. This milagai chutney is super spicy and so I would recommend adding a tsp of gingely oil on top before serving.

Dhaniya Chutney

by Deerga // July 22, 2015 // No Comments

It has been a long since I have posted the recipe of a chutney variety. Chutney, as most of you might know, is a type of condiment in Indian cuisine. There are literally hundreds of varieties of chutneys. One among them is the Dhaniya chutney. Dhaniya is the Tamil name for coriander seeds. Coriander (also called as cilantro) seeds are mainly used as a flavor enhancement in Indian cuisine. It is one of the oldest known spices in the world.

Coriander plant is one of those rare plant varieties from which you can consume both the leaves and fruits. Coriander seeds are actually dried coriander fruits. The chutney recipe I have posted here is a very good side dish for both idli and dosa. It is a healthy recipe since coriander seeds are known for their inflammatory properties and is also subscribed for stomach ailments. Having a healthy breakfast is the key to a happy and productive day ahead and what is better than idli and Dhaniya chutney to start the day!

Try this healthy and tasty chutney and let me know which one you like to have it with, idli or dosa? 🙂

Dhaniya Chutney

Recipe type: Breakfast

Cuisine: Indian

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 3

Ingredients

Oil – 1 tbsp
Urad dal – 2 tbsp
Dhaniya or coriander seed – 1 tbsp
Shallots – 6 nos
Red chilli – 2 nos
Curry leaves – 5 nos
Tamarind – small gooseberry size
Grated coconut – 1 tbsp
Salt as required

For the seasoning:

Oil – 1 tbsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Curry leaves – 5 nos

Instructions

Heat a kadai with a tbsp of oil. Add in whole urad dal and sauté until they turn slightly brown.
Add in coriander seeds and fry for few seconds or until the urad dal turn golden brown.
Now add shallots, curry leaves and red chilli. Sauté until the onions turn translucent or the raw smell disappears.
Finally add the tamarind and give a quick stir. Switch off the flame and add grated coconut and salt.
Grind them to a coarse paste in a chutney form.
Season the Dhaniya chutney with mustard, urad dal and curry leaves. Serve the Dhaniya chutney along with hot idlis /dosas and Enjoy. 

KADALAI PARUPPU CHUTNEY

by Deerga // August 3, 2014 // No Comments

Kadalai Paruppu chutney or chana dal chutney is a popular side dish to idli and dosa in south Indian homes. It is my HB’s favorite chutney. I normally prefer onion chutney but do try other varieties as well. During my recent visit to India, my MIL prepared Kadalai Paruppu chutney and after having it, I realized how much I missed it. And now, it has joined to my list of chutneys to go for when there is a time constraint 🙂 Kadalai Paruppu chutney, though is had with idli and dosa, it really goes well with idli. It is easy to make and tasty as well. Kadalai Paruppu chutney with idli, podi and gingely oil is a combination that has to be tried at least once :). As I had mentioned above, even though it is popular in South Indian homes, I have never seen it served in restaurants!? (or I might not have recognized it when served ;)) The main ingredient in Kadalai Paruppu chutney, as the name suggests, is kadalai paruppu. As with all other tasty dishes, there is a slight drawback to this chutney as well, i.e., fat. Kadalai paruppu is one of the grams that is used to extract oil and hence the fat content. However, having tasty chutneys once in a while is a welcome relief to otherwise mundane dishes, what say? Do try this recipe in your home and share your thoughts.

KADALAI PARUPPU CHUTNEY | CHANA DAL CHUTNEY

Recipe type: Breakfast

Cuisine: Indian

Cook time: 10 mins

Total time: 10 mins

Serves: 3

Ingredients

Oil – ½ tbsp
Chana dal or kadalai paruppu – 2 tbsp
Shallots – 3 nos
Red chilli – 2 nos
Tomato – 1 no
Grated coconut – 1 tbsp
Salt as required

To temper:

Oil- ½ tbsp
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Curry leaves – 5 nos

Instructions

Heat a flat pan with oil and add chana dal (kadalai paruppu). Stir for a minute and add roughly chopped shallots. Sauté well and add red chilli and chopped tomato.
Add salt and sauté for couple of minutes.
Allow them to cool and blend it along with grated coconut.
Transfer the kadalai paruppu chutney to a serving bowl and do the seasoning. Enjoy it with hot idlis along with idli podi on the side!

Notes

Do not fry the chana dal for so long. Add onions before the chana dal turn brown. The right state is when the chana dal turns white around the corners.

Coriander chutney

by Deerga // June 25, 2014 // No Comments

Coriander chutney or Kothamalli chutney (in my native language) is a simple and healthy recipe. It is mainly had with idli or dosa -popular south Indian breakfast items. Coriander chutney can also be had with puliyogare, whose recipe can be found here. Coriander has many health benefits like reducing skin inflammation, subside nausea etc.

Coriander chutney is the go-to recipe while traveling or when out for a picnic. In olden days, puliogare was always the food that was taken with while traveling because it can be retained for like 2 days or so. And coriander chutney was the common accompaniment, hence the apt recipe while traveling. I feel nostalgic while writing this because when I was a kid, whenever we visit our grandma, my mom used to prepare puliyogare and coriander chutney to eat while traveling.

There are two different recipes for making coriander chutney. I have posted one below and will publish the other soon. The recipe that I have given here is my mom’s and it tastes yummy. There is another variation of coriander chutney that is used in bread sandwich. That one just has coriander and green chilli.

Try this healthy and easy to make recipe along with puliyogare and let me know your comments.

Coriander chutney

Recipe type: Breakfast / Dinner

Cuisine: Indian

Cook time: 10 mins

Total time: 10 mins

Serves: 2

Ingredients

Urad dal – 1 tbsp
Coriander seeds – ½ tbsp
Green chilli – 1
Tamarind – small gooseberry size
Grated coconut – 1 tbsp
Cilantro – a bunch (1 cup)
Salt as required

For the seasoning:

Oil – 1 tsp
Mustard seeds- 1 tsp
Urad dal – 1 tsp
Curry leaves – 5 nos

Instructions

Dry roast urad dal and coriander seeds until they change color. Allow them to cool.
Grind them with all the above ingredients together adding little water.
Season with mustard, urad dal and curry leaves.

CARROT CHUTNEY

by Deerga // May 27, 2014 // No Comments

Carrot chutney is a side dish made entirely from carrots. I did not know you can make chutney from carrots until recently. It is a healthy alternative to other side dishes that you have for dosa and idli, like, coconut chutney, kadalai paruppu chutney etc.
Carrot, as you know, is a very good source of Vitamin A. So what better way to have it other than as chutney for breakfast and start your day on a healthy note :). Carrot chutney is one of my HB’s favorite side dish for dosa and idli especially because it being a healthier option.

Carrot chutney is very good for kids who normally sulk over eating vegetables since having it with idli or dosas is easier than having them eat it raw. One other interesting thing to notice is that how well carrot tastes along with ginger, a root known for its medicinal values (home remedy for indigestion, nausea etc).

Do try this recipe in your home and let me know your experiences.

Recipe type: Breakfast/Dinner

Cuisine: Indian

Cook time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

Oil – 2 tablespoons
Bengal gram dal – 1 tablespoon
Urad dal – 1 tablespoon
Red chillies – 4 nos
Tomato, roughly chopped – 1 no
Fresh ginger, chopped – a small piece (1”)
Carrot , peeled, chopped– 1 no
Grated coconut – 1 tbsp
Salt as required

For the seasoning:

Mustard seeds – 1 /2 tsp
Urad dal – ½ tsp
Curry leaves – 6 nos

Instructions

Heat oil in a pan and add bengal gram and urad dals and fry till it turns light brown.
Add in red chillies and fry.
Then add ginger along with tomato. Sauté for few seconds.
Finally add carrot pieces and sauté for two to three seconds. Switch off the flame and allow it to cool. Then add fresh coconut and salt to it. Grind all together to a fine paste.
Season it with mustard, urad dal and curry leaves.
Enjoy it with hot idli or dosa!