Side dishes for Chappati/Dosa etc.,

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Jan 23, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Coconut Chutney 2



    1 coconut
    6 - 8 green chilies
    Salt


    Mustard seeds, udad dal and oil to make seasoning.
    Grate coconut and grind with green chilies and salt
    Make seasoning with mustard seeds and udad dal.
    Serve with dosa and idly.
    This is one of the best chutney in the world.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bottle Gourd Chutney



    1. Grate bottle gourd and fry with onion and green chilies.
    2. Add some water and cook them well
    3. Smash all of them while cooking and add salt
    4. Remove from the fire after it cooks well.
    5. Make seasoning and use with dosa or rice.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Beet root Chutney




    Grate beet root. Grind that with salt, tamarind and red chilly in a mixer grinder.
    Make seasoning with mustard seeds and udad dal
    Add chopped onions to that and fry well
    Add the grind beet root in that and fry again
    Add salt and stir well
    Remove from the fire and serve with dosa or eat with rice.

    Note: You can replace beet root with carrot or cabbage and do the same to get more varieties of chutney.
    If you don't like onion, you can avoid and prepare chutney without onion also.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Brinjal Puli Gotsu.




    250 Gms. Brinjal (egg plant)
    A small lemon size tamarind
    4 - 5 red chilies
    A pinch of Asafetida
    Mustard seeds, Udad dal and oil for seasoning
    Salt

    1. Wash brinjal and wipe it. Just apply oil on that and put it on the open fire.
    2. Occasionally turn it . Let it cook well in the fire. Soak tamarind.
    3. After it cooks well remove from the fire and put it in cold water
    4. Let it cool down. Remove the skin from the Brinjal and smash it with hands
    5. Add salt and tamarind water to that and mix well by hands
    6. Make seasoning with mustard seeds, red chilies and udad dal

    Serve with dosa or rice rava Uppma
    This is the best side dish for dosa and Uppma
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Brinjal (Egg Plant) Curd Gotsu

    250 Gms. Brinjal (egg plant)
    250 Gms. Curd
    4 - 5 red chilies
    A pinch of Asafetida
    Mustard seeds, Udad dal and oil for seasoning
    Salt


    1. Wash Brinjal and wipe it. Just apply oil on that and put it on the open fire.
    2. Occasionally turn it . Let it cook well in the fire.
    3. After it cooks well remove from the fire and put it in cold water
    4. Let it cool down. Remove the skin from the Brinjal and smash it with hands
    5. Add salt and curd to that and mix well by hands
    6. Make seasoning with mustard seeds, red chilies and udad dal
    7. Serve with dosa or rice rava Uppma or chapatti.

    Note: You can cook Brinjal in the Micro wave oven also.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Chow Chow / Bangalore Kathirikkai Chutney



    Ingredients

    1 medium sized chow chow
    3 tblspoon of fresh coconut
    3 tblspoon urad dal
    2 red chillies
    1 teaspoon mustard
    Tamarind marble size
    Salt to taste.


    Method

    Grate chow chow finely
    Heat 1 teaspoon of oil and fry urad dal, red chilies and mustard.
    Fry chow chow for 3-4 minutes.
    Allow it to cool.
    Grind all the ingredients to a fine paste.
    Serve with dosa/idly/chappati.
     
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  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Mint & Coriander Chutney

    Mint & Coriander Chutney
    Ingredients

    1 cup cleaned washed and drained coriander
    1/4 cup cleaned washed and drained mint leaves (pudina)
    3 green chilies
    1/2 lemon
    20-25 peanuts
    Salt as per taste


    Method

    Chop the coriander, mint leaves coarsely.
    Put all ingredients in a small blender.
    Blend till smooth.
    Add very little water if required.
    Remove with a rubber spatula.
    Store in a clean, airtight bottle in refrigerator.
    Use on buttered toast, bread or in sandwiches and dosa.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bitter gourd / Karela Chutney

    Ingredients:

    Karela - 1 (chopped into small pieces)
    Urad dhal - 1 tsp
    Mustard - 1 tsp
    Green chilly - 2 oil - 1 tsp
    Jaggery/sugar red chilly - 1
    Salt curry leaves – lots
    Tamarind - size of 1/2 a lemon


    Method

    Put all the ingredients in the blender and coarsely grind it.
    In a pan, heat the oil and put mustard seeds.
    After it pops, add the ground karela and leave it for a couple of minutes.
    Fry well and remove from the fire.
    Good for sugar patients.
    Serve with dosa and idly.

     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Bombay Chutney

    Ingredients

    Mustard seeds - 1 tsp
    Urad dal - 1 tsp
    Green chilies - 4
    Onions - 2 big
    Besan gram flour - 3 tsp
    Curry leaves - 10
    Tomatoes - 2
    Oil - 1 tsp
    Salt - as desired


    Method

    Chop onions, tomatoes, green chilies finely.
    Heat oil in a pan, add mustard seeds, urad dal & let it splutter, then add onion,
    Green chilies, curry leaves and tomatoes to it & fry it.
    Mix the besan gram flour with water add salt to it and add this mixture to the
    pan, allow it to boil till it becomes like a paste .
    Garnish with coriander leaves.

    Note: You can also add boiled potatoes to it.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pearl Onions & Tomato Chutney

    Ingredients

    15 – 20 <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:City><st1:place>Madras</st1:place></st1:City> Onion/small onions/Pearl onion (chopped)
    2 large tomatoes (chopped)
    8-10 curry leaves
    2-3 garlic pods (chopped)
    1/4 tsp mustard seeds
    3/4 tsp red chilly powder
    Pinch of asafetida powder
    2 tbsp tamarind juice
    Vegetable shortening or oil as required
    Salt to taste


    Method

    Fry the chopped onions in oil till transparent.
    Add the garlic pods and fry for 2-3 minutes.
    Add the chopped tomatoes and fry till the tomatoes are cooked and mashed
    Add chilly powder, salt and stir for 3 minutes. Remove from fire and allow it to
    cool.
    Then grind this cooked mixture to a fine paste in a food processor.
    In a pan pour oil add the mustard seeds.
    After the seeds splutter, add the curry leaves and asafetida.
    Allow 1/2 minute to sauté, add the ground paste and stir fry for 3 minutes.
    The chutney is now ready to be served.
    Serve with dosa/idly/chappati or rice.
     
    Last edited: Mar 7, 2007

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