Tag Archives: chutney

Kara Chutney – 2 / Spicy Chutney – 2


Already I have shared a Kara chutney recipe, this has the same ingredients but little different in the cooking process. Here in this version, Kara chutney consumes less time with the same flavor, I have used less number of red chilies because of my kids, but you could use 2 to 3 chilies more than this for more spiciness, as the name Kara Chutney (Kara means spicy).

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Kara Chutney / Spicy Chutney

CLICK HERE for Breakfast Recipes and CLICK HERE for Chutney Recipes.

Taking this to Fiestafriday #180 hosted by Angie@thenovicegardener.

Usually chutneys are apart each and every Tamil families, as most of the day our breakfasts and dinner are Idli and Dosa. Even we prepare thick chutney to accompany with any variety rice which is known as Thuvaiyal. Let me share the recipe…


  • Onions – 2 no’s
  • Tomato – 1 no’s
  • Garlic – 5 cloves
  • Red chillies – 4 nos
  • Mustard seeds – ¼ tsp
  • Split Black lentil / Black gram – ½ tsp
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil – 1 ½ tbsp


  • Peel and thinly slice the onions, keep it aside. Roughly chop the tomato and keep it aside.
  • Heat 2 tsp of oil in a kadai, add the onions, tomato and garlic cloves and cook until the raw smell goes off.
  • Transfer it to a plate, bring it room temperature.
  • Grind it to fine paste by adding required amount of salt and keep it aside.
  • Heat the leftover oil in a kadai, add the mustard seeds, split black lentil and curry leaves. Wait until they crackle.
  • Transfer it to bowl and pour in the tempered spices along with oil.

Serve with Idli or Dosai / Dosa for breakfast or dinner.


Vazhaipoo Thuvaiyal / Banana Flower (Banana Blossom Chutney)


I have prepared Banana Flower Vada/Fritters, Poriyal/Stir-fry, Kulambu/Curry, but this thought of preparing something different and as a result here comes my Vazhaipoo Thuvaiyal / Banana Flower Chutney.

Banana flower chutney/thuvaiyal goes out well with Idly, Dosa, Curd rice or any Variety rice. Also this stays fresh for 2 days after preparation in room temperature and fresh for more than 2 weeks’ time when refrigerated. But never use a wet spoon and hands to the thuvaiyal, it would get spoiled.

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Banana flower/Vazhaipoo is packed with loads of health benefits, but takes time to clean when you follow few tricks, you can make it easy. But when compared with the health benefits, it’s worth cleaning.

Health Benefits: It reduces pain and bleeding during menstruation. It reduces the blood sugar level and increases the hemoglobin content. Reduces anxiety and helps nursing mother. Let me share the recipe…


  • Vazhaipoo/Banana flower – 1 no (medium sized)
  • White lentil / Urad dal / Ulundam paruppu – 3 tbsp
  • Tamarind – a small gooseberry size or Tamarind pulp – 1 tsp
  • Dry red chillies – 7 nos
  • Garlic – 5 cloves
  • Ginger – 1” inch stick (1 no)
  • Mustard seeds – ½ tsp
  • Split Black gram – 1 tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / Gingelly oil – 5 tbsp
  • Salt to taste


  • Clean the Vazhaipoo/Banana flower and soak it in water for few mins (to avoid decolorisation).
  • Pressure-cook for 2 whistles or boil banana flower in water with little salt.
  • Drain the water, keep it aside. You can use this water while grinding this Banana flower.
  • Heat a tawa, dry roast white lentil/urad dal/ulundam paruppu, tamarind, dry red chillies, ginger, and garlic until the white lentil turn golden brown.
  • Add the pressure-cooked/boiled Vazhaipoo/banana flower and fry until they get dry.
  • Remove it from fire, transfer it to a plate and Grind them to a fine paste by adding little water (leftover while boiling the banana flower).
  • Heat oil in a kadai, add mustard seeds, split black gram, curry leaves and wait until they crackle.
  • Pour the ground banana flower paste, followed by salt and cook in medium flame by stirring it once in every minute.
  • Cook for 8 to 10 mins or until the oil starts floating on the top and the color of the thuvaiyal starts turning little dark in color.
  • Transfer to a bowl, leave it open until it comes to room temperature and then cover with the lid.

Note: Stays fresh for 2 days in room temperature and 2 weeks when refrigerated.

Fiery Dried Prawns Sambal


Adventures is what most of us like to do, but when it comes to food adventure – #foodventure, as a food blogger I like it to the core. Now I can hear all your mind voice that I am going to share my #foodventure – a great platform for everyone and a boon for the one who gets the opportunity to be featured and dine with Michelin Star Chef. Vikas Khanna and Food Connossieur. Vir Sanghvi.

This is my 4th #foodventure – UNCOMMON FOOD. When it comes to uncommon food, what would I prefer being born and brought up in Tuticorin (south Tamil Nadu), coastal area familiar for fish, salt and port. Yes, it’s going to be a seafood, thought of trying maasi (Maldives Dry fish) but I am out of stock at home (Bangalore), so thought of trying Dried Prawns which I use to get every time I visit my hometown or my mom gets whenever she comes to visit me.

When it comes to UNCOMMON FOOD – I googled and found out countable recipes with this dried prawns, but I decided to try something different from all these. There stuck the idea for Sambal – a typical hot sauce made from a mixture of variety of chili as a primary ingredient and the other as secondary ingredients which I had in Malaysia.

As a result here comes my Fiery Dried Prawns Sambal – I was little worried when I start preparing whether the kids would like because of the chilies. But my kids liked it to the core, I made a sandwich for them, I and my hubby had it with Dosa. But my kids liked it a lot and also tired it with dosa. My daughter told, “This being a perfect non-veg substitute for idly chili powder”, happy to hear it. Let me share the recipe…


  • Dried Prawns – ¾ cup
  • Pearl onions – ¼ kg
  • Garlic – 8 cloves
  • Red chilies – 12 nos
  • Vinegar – 1 ½ tsp
  • Coconut oil – 3 tbsp.
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Curry leaves – a sprig
  • Salt to taste


  • Soak the dried prawns in a bowl of water for 15 mins (there may be sand particles in the prawns), take out the prawns and pour the water (you can see the sand particles deposited in the bottom).
  • Soak the red chilies in water for 15 mins, drain the water and keep it aside.
  • Peel the onions and garlic. Keep it aside.
  • Heat a tsp of coconut oil in a pan, add in the onions, garlic and cook until they turn golden brown. Transfer it to a plate.
  • Add in the dried prawns along with a tsp of oil and cook for 3 mins. Transfer it to the onions plate and wait until it comes to the room temperature.
  • Take all the together along with the red chilies and grind to a fine paste by adding ¼ cup of water and 2 tsp of oil.
  • Heat the leftover oil in the pan, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Pour in the grounded paste to the tawa and pour in the vinegar, add salt if required.
  • Cook on medium flame by stirring continuously, else it would be burnt.
  • Cook until the colour of the sambal changes to dark red or until the oil separates and gets along the sides and top of the sambal.
  • Transfer it to a bowl.

Serve hot. This goes out well with idly, dosa, chapathi for breakfast or dinner and with steamed rice and a dollop of sesame oil or with any variety rice for lunch.

Note: You can also prepare this in large quantity, bring it to room temperature and refrigerate them in an air tight container for almost a month. Don’t reduce the amount of oil, the right amount of oil brings out the right color, texture and flavor.

For more seafood recipes, click here and more chutney recipes click here.

Shared my #foodventure about UNCOMMON FOOD, why wait share your #foodventure to get featured with celebrities conducted by Axis Bank Dining Delights.

Want to know about the #foodventure in details, click here.