Dal Aur Lehsun Ki Chutney Recipe | Spicy Garlic Chutney for Idli & Dosa

This spicy and flavorful Dal Aur Lehsun Ki Chutney is a delicious South Indian-style accompaniment made with roasted lentils, garlic, red chillies, onion, tomato, fresh herbs and tamarind. The combination of roasted dal and garlic gives this chutney a wonderful nutty and aromatic flavor.

Ingredients

• 1/2 cup of urad dal
• 2 tsp chana dal
• 4–5 whole dried red chillies
• 4 tsp oil
• 1 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 8–10 garlic cloves
• ½ cup chopped fresh coriander leaves
• ¼ cup chopped fresh mint leaves
• ½ tsp hing (asafoetida/perungayam)
• 1 tsp thick tamarind extract
• ½ tsp salt, or to taste

Method

• Heat oil in a kadai over medium heat.
• Add the whole dried red chillies and sauté for a few seconds until aromatic. Take care not to burn them.
• Add the urad dal and chana dal. Roast until the dals turn golden brown and fragrant.
• Transfer the roasted chilli and dal mixture to a plate and allow it to cool.
• In the same kadai, add the chopped onions, tomatoes, garlic, coriander leaves and mint leaves.
• Sauté until the tomatoes become soft and mushy and the vegetables are well cooked.
• Allow the cooked mixture to cool slightly.
• Transfer the roasted dal and chilli mixture along with the onion-garlic mixture to a blender.
• Add tamarind extract, hing and salt.
• Blend everything together to make a thick, flavorful chutney. Add a little water if required to achieve your preferred consistency.
• Taste and adjust the salt or tamarind according to your preference.

Serving Suggestion

Serve this spicy Dal Aur Lehsun Ki Chutney with hot idli, dosa, uttapam or paniyaram. It also makes a delicious accompaniment to other South Indian breakfast dishes.

Bombay Chutney Recipe | South Indian Besan Chutney for Dosa and Chapati

Bombay Chutney, also known as Besan Chutney, is a simple and flavorful South Indian side dish made with gram flour (besan), onions, and tomatoes. It pairs wonderfully with dosa, chapati, poori, and even idly.

Bombay Chutney made with besan, onions, and tomatoes, garnished with fresh coriander leaves

Ingredients

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• Few curry leaves
• 3–4 green chilies, slit

Other Ingredients

• ½ cup finely chopped onions
• ½ cup finely chopped tomatoes
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ¼ cup besan (gram flour)
• 1 cup water
• Salt, to taste
• Fresh coriander leaves, for garnish

Method

1. Heat oil in a kadai and add mustard seeds. Allow them to crackle.
2. Add curry leaves and slit green chilies. Sauté for a few seconds.
3. Add the chopped onions and cook until soft and translucent.
4. Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
5. Add the chopped tomatoes and cook until soft and mushy.
6. Mix in the turmeric powder.
7. Add the besan and immediately pour in 1 cup of water while stirring continuously to prevent lumps from forming.
8. Cook on a low flame for 5–10 minutes, stirring occasionally, until the chutney thickens.
9. Add salt to taste and mix well.
10. Garnish with freshly chopped coriander leaves and serve hot.

Notes

• For a variation, you can use powdered roasted gram dal (pottukadalai/putani dal) instead of besan.
• Adjust the consistency by adding more water if you prefer a thinner chutney.
• This chutney tastes especially delicious with crispy dosa and soft chapatis.

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Garlic Chutney Recipe | South Indian Poondu Chutney for Idli and Dosa

Garlic is well known for its antioxidant and immune-boosting properties. This simple and flavorful Garlic Chutney is prepared by combining roasted garlic with lentils and spices, making it a perfect accompaniment for idli, dosa, uttapam, or even steamed rice.

Ingredients

• 1 cup garlic cloves
• 2 tsp chana dal
• 2 tsp urad dal
• 3–4 dried red chillies
• ½ tsp hing (asafoetida)
• 3–4 small pieces tamarind
• Salt to taste
• 1 tsp oil

Method

1. Dry roast the garlic cloves in a kadai until the raw aroma disappears and they turn lightly golden.
2. In another pan, heat oil and add hing, chana dal, urad dal, and red chillies.
3. Roast until the dals become golden brown and aromatic.
4. Allow the roasted ingredients to cool completely.
5. Transfer the roasted garlic, dal mixture, tamarind pieces, and salt into a mixer jar.
6. Grind to a smooth or slightly coarse chutney, adding a little water if required.
7. Serve fresh with idli, dosa, uttapam, or steamed rice. 

  

Instant Tomato Chutney Recipe | Quick & Easy South Indian Chutney

Instant Tomato Chutney is a simple, flavourful accompaniment that can be prepared in just a few minutes. Made with fresh tomatoes, garlic, and red chillies, this spicy chutney pairs perfectly with idli, dosa, uttapam, and even chapati.

Ingredients

• 1 cup chopped tomatoes
• ¼ cup chopped garlic
• 3–4 dried red chillies
• Salt, to taste
• 3 tsp oil
• ½ tsp mustard seeds (rai), for tempering (optional)

Method

Step 1: Cook the Ingredients

1. Heat oil in a kadai.
2. Add the chopped tomatoes, garlic, red chillies, and salt.
3. Sauté on medium heat until the tomatoes become soft and mushy.

Step 2: Grind the Chutney

1. Allow the mixture to cool slightly.
2. Transfer it to a mixer jar and blend into a smooth chutney.

Step 3: Temper (Optional)

1. Heat a little oil in a small pan.
2. Add mustard seeds and allow them to splutter.
3. Pour the tempering over the chutney and mix well.

Serving Suggestions

Serve this instant tomato chutney with hot idli, dosa, uttapam, vada, or even as a spread for sandwiches and wraps.

This Instant Tomato Chutney is a quick and delicious recipe that requires only a handful of ingredients. The combination of tomatoes, garlic, and red chillies creates a spicy and tangy flavour that enhances any South Indian breakfast. Give it a try for a fuss-free and tasty side dish.

Now grind it and temper with rai. 

Ridge Gourd Chutney Recipe | Peerkangai Thuvaiyal for Dosa & Idli

Ridge gourd, also known as Peerkangai, is a highly nutritious vegetable packed with natural fibre and health benefits. It is light on the stomach and is often considered beneficial in traditional home remedies. Instead of discarding the peel, you can even include a little of the skin while preparing this chutney, as it adds extra nutrition and flavour.

This simple South Indian chutney pairs beautifully with hot dosas and idlis, making breakfast both healthy and delicious.

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Ingredients Required

• 1 ridge gourd, sliced and roasted in oil
• A pinch of hing (asafoetida)
• 1 tsp tamarind (imli)
• 1/2 tsp salt
• 2 tsp chana dal
• 2 tsp urad dal
• 2 dried red chillies

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Method

1. Heat a little oil in a pan and roast the sliced ridge gourd until soft. A little skin can be retained for added nutrition.
2. In the same pan, roast chana dal, urad dal, and red chillies until golden and aromatic.
3. Allow everything to cool slightly.
4. Transfer the roasted ridge gourd, dals, chillies, hing, tamarind, and salt into a mixer jar.
5. Grind into a smooth or slightly coarse chutney as preferred.
6. Serve fresh with hot dosa, idli, or even steamed rice.

Homemade Tomato Garlic Paste Recipe | Easy Indian Curry Base for Busy Mornings

Want to save cooking time during busy weekdays? This Homemade Tomato Garlic Paste is a simple and flavourful Indian kitchen staple that can instantly elevate your curries, gravies, chutneys, and rice dishes. Made with fresh tomatoes and garlic, this preservative-free paste is perfect for meal prep and can be stored in the refrigerator for up to one week.

One of the best things about this tomato garlic base is its versatility. You can use it in Indian gravies instead of fresh tomatoes, or simply mix it with salt and red chilli powder to make a quick instant tomato chutney for rushed mornings. Just remember — while grinding, do not add water if you plan to store the paste.

Ingredients Required

• ½ kg tomatoes, chopped
• 20–25 garlic cloves, finely chopped
• 2–3 tsp oil

Method

Heat oil in a kadai and add the finely chopped garlic cloves.

Sauté on low flame until the garlic turns light golden brown and releases a rich aroma.

Now add the chopped tomatoes and cook on simmer flame. Allow the tomatoes to soften and mash well naturally.

Continue cooking until all the moisture from the tomatoes evaporates. This process may take around 10 minutes and helps the paste stay fresh longer.

Once the mixture cools completely, grind it into a smooth paste without adding water.

Store the prepared Tomato Garlic Paste in a clean airtight container in the refrigerator. Use this flavourful Indian curry base in gravies, curries, tomato rice, masala dishes, or quick chutneys.

Tips for Storage

• Do not add water while grinding if storing for later use.
• Always use a dry spoon while taking the paste from the container.
• Refrigerated paste stays fresh for about one week.
• If water is added, use the paste immediately.

  

Kovakkai Chutney Recipe | Easy South Indian Tindora / Coccinia Chutney

Thinking this is a weird recipe? Don’t worry — I thought the same at first! 😊
I first came across this Kovakkai Chutney recipe in Kumudham Tamil magazine, and honestly, I was quite curious. Later, I decided to give it a try… and believe me, I absolutely loved it!

Even my husband, who is usually very choosy about what goes on his plate, enjoyed it so much. So if you’re wondering whether kovakkai (tindora / ivy gourd / coccinia) can actually make a tasty chutney — the answer is yes!

This easy South Indian kovakkai chutney is a unique and healthy side dish that pairs beautifully with dosa, idli, paniyaram, or even hot rice. It is simple to make, flavourful, and a wonderful way to include more vegetables in your breakfast.

In traditional home remedies, kovakkai (ivy gourd) is often valued for its nutritional and medicinal properties. It is commonly believed to support overall wellness and makes a nourishing addition to everyday meals.

If you are looking for a different chutney recipe without coconut, this tindora chutney is definitely worth trying. Serve it with your morning dosa for a wholesome and delicious breakfast combo!

Ingredients

• 1 cup kovakkai (tindora / ivy gourd / coccinia), chopped
• 1/4 cup onion, chopped
• 1–2 small pieces tamarind
• 2 green chillies
• 4–5 garlic cloves
• 4–5 curry leaves
• Salt to taste

For tempering

• 1/2 tsp mustard seeds (rai / kadugu)
• 1/2 tsp urad dal
• A few curry leaves
• 1 tsp oil

Method

1. Heat a little oil in a kadai.
2. Saute the onions, chopped kovakkai, green chillies, and garlic cloves for about 10–15 minutes until softened and lightly cooked.
3. Let the mixture cool completely.
4. Transfer to a mixer jar and blend with the tamarind and salt to a smooth or slightly coarse chutney consistency.
5. Heat oil for tempering and add mustard seeds, urad dal, and curry leaves.
6. Pour the tempering over the chutney and mix well.
7. Serve fresh with dosa, idli, paniyaram, or rice.

Serving Suggestion

This is what I call a healthy South Indian breakfast combo — warm dosa with this flavour-packed kovakkai chutney is just perfect!