Blog Archives for tag side dish for idly

Uluthamparuppu Chutney | Urad dal Chutney | South-Indian Best Chutney Recipes

 Ulundhu Paruppu Chutney | Urid Dhal Chutney | Tamilnadu Chutney Varieties   A Chutney that is so tasty that people at home will learn how to cheat the home-chef. They will ask some idly for the chutney and some chutney for the idly, playing alternately until you tell the fact that there is only little amount of chutney left in the kitchen . Make sure you’ve got extra amount of idly and dosa batter than the normal quantity that is required for the family because ……. yes, you will watch people having “abnormal” counts of idly and dosai when this Ulundhu paruppu chutney is prepared. In our home, the moment we smell the sautéing of the green chilies from the kitchen, we’ll understand that it is THE Uluthamparuppu chutney (skinned black gram chutney) that is getting ready for the dinner and try to increase the appetite by not taking any… Continue reading »

Pottukadalai Chutney Recipe | Roasted gram chutney recipe | Quick and Easy Chutney recipes

Pottu kadala Chutney ~ Roasted gram Chutney ~ South-Indian Chutney recipes This chutney post is competing with one of my old chutney posts. 2-minutes Chutney Vs Minute’s Chutney. This time the parameters for selecting the winner among the two are the preparation time and cooking time. With that said, Minute’s Chutney will win the race even before whistling 1-2-3 . Yeah, this post is all about this Pottukadalai chutney (roasted gram chutney) that can be made in just 60 seconds, yet so tasty <or at least edible >. You can skip to the recipe (Click here) ignoring the story-stream below. We all know, we’re not who we are when we are hungry. A stomach that is unattended while we are hungry becomes very angry. Minute’s Chutney* is the solution to handle the husband who comes home with a hungry-look . Some people used to get hungry very fast and then… Continue reading »

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Madurai Chutney Recipe | Spicy Chutney Recipe

 Madurai Chutney Recipe | Spicy Chutney Recipe   What more do you want than the white-hot-spongy idlies accompanied by red-spicy-tasty chutney and then thanking God when you get a good burp ?  Chutneys are integral part of South-Indian food habits. The beauty with all the chutney varieties of Tamilnadu is the variations which you could make with the same chutney. Adding more tomatoes/tamarind makes the chutney tangy, adding little more chillies makes it spicy, adding a little sugar at the end gives a nice sweet taste to the chutney, grinding the chutney with coconut, without coconut, with tempering, without tempering, grinding the chutney in ammikal (hand mortar), grinding in aattu kal (hand-driven stone grinder), grinding it in mixie (blender)…. all these sure give a completely different taste to the same chutney.   If I actually start to classify the chutney varieties that we make in our home it will run… Continue reading »