Tag Archives: side dish for idli

Kara Chutney – 2 / Spicy Chutney – 2

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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…

Ingredients:

  • 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

Preparation:

  • 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.

 

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Chutney recipes / Chutney Collections / 25+ Chutney recipes

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Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, herbs or fruit.The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.

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Chutney recipes / Chutney Collections / 25+ Chutney recipes

 

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Podi  Varieties:

 

Jams

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Mutton Markandam / Lamb Ribs Curry

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Usually we use to prepare soup with Mutton Markandam / Lamb Ribs, as it said to be healthy. But in my in-laws place (Sivakasi), they use to prepare curry with Lamb Ribs which would be more delicious and goes out well with steamed rice and dosa. Let me share the recipe…

For more Lamb/Mutton recipes (Gravy, Fry, Biryani, Pulav, Curry) – CLICK HERE.

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Mutton Markandam / Lamb Ribs Curry

Ingredients:

  • Mutton Markandam / Lamb Ribs – 500 gm
  • Onions – 250 gm
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 tbsp + ¼ tsp
  • Curry leaves – a sprig
  • Coriander seeds – 2 tbsp
  • Red chillies – 7 nos
  • Grated coconut – 4 tbsp
  • Fennel seeds / Perunjeeragam – 1 tbsp
  • Fenugreek seeds / Vendayam – ¼ tsp
  • Cinnamon – 1 no
  • Star Anise – 1 no
  • Cloves – 4 nos
  • Ginger – 2 “inch stick – 1 piece
  • Garlic – 7 cloves
  • Sesame oil – 2 tbsp
  • Salt to taste

Making of Mutton Markandam / Lamb Ribs Curry –

Preparation:

  • Peel and finely chop the onions, keep it aside.
  • Heat a tsp of oil in a pressure-cooker, add the spices – red chillies, 2 tbsp of cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, cinnamon, star anise, cloves for few mins or until the raw smell goes off.
  • Remove from fire, transfer it to a plate and bring it to room temperature.
  • Heat oil in a pressure-cooker, add mustard and ¼ tsp of cumin seeds, curry leaves and wait until they crackle.
  • Add onions and cook until they turn golden brown in color.
  • Meanwhile grind the roasted spices with grated coconut, ginger and garlic to a fine paste by adding little water.
  • Pour the grounded paste to the onions and cook until the raw smell goes off.
  • Add the mutton markandam / lamb ribs followed by salt, and cook for few mins.
  • Pour in a cup of water, let it boil and pressure-cook for 5 to 6 whistles.
  • Remove the lid when the pressure releases, give a stir.

Serve hot with steamed rice, rasam and cabbage stir-fry or omelette.