Archive for the ‘Chutney/Thogayal’ Category

Peerkangai thogayal/Ridge gourd chutney

Ridge gourd or peerkangai is a vegetable with high water content and rich in Vitamin C. It is low in saturated fat, cholesterol and high in dietery fibre.  I saw this vegetable for the first time after my wedding.  But didnt know what to do with it until my mom came to look after me when I was unwell.  From that time, I have started using this vegetable regularly in my kitchen. My husband too loves this thogayal a lot and if I forget to make this ,he ll ask himself and I make it.


Ridge gourd- 1

Horsegram- 1 1/2 tbsp

Channa dhal- 1 tbsp

Curry leaves- few

Tamarind- A small piece

Green chillies- 2

Coconut pieces- few

Coconut oil- 1 tsp


Salt- To taste

  • Wash and peel the skin of ridge gourd.
  • Slice them or chop them into bits.
  • In a pan, add the chopped ridge gourd and saute them until it is cooked. Keep them aside.
  • In a pan, add coconut oil. then add horsegram, channa dhal, curry leaves, green chillies, tamarind. Saute them well until the dhal turns golden brown in colour.
  • Then add coconut pieces and saute.
  • Finally add the ridgegourd and saute for a minute.
  • Add them in a mixie jar and add jaggery, salt.
  • Grind them to a fine paste. Donot add water to grind.  If you add water it will become watery.’
  • Serve the thogayal with rice and a tsp of oil. Mix it and eat hot.

Thengai Thogayal

Thogayal are similar preparations to chutney with a pasty consistency.  My mom and grandmom makes ulundhu thogayal and Paruppu thogayal regularly at home. It goes best with Sambar and curd rice. Also it can be mixed with plain rice along with the ghee. I came to know about coconut/ thengai thogayal through one of my friends.  She is experiencing second pregnancy with morning sickness. But this is the one recipe which she loved to eat. Whenever her mom asked her as what to make something special for her to eat, she asks for this. I learnt this from her and made this at home. I mixed it with hot steaming plain rice and topped it with a teaspoon of ghee. It was heavenly.


Coconut – 1/2

Urad dhal – 1 tbsp

Red chilli – 4 or 5

Tamarind – half lemon size

Asafoetida – 1/2 tsp

Jaggery – 1/2 tsp

Salt – To taste

Oil – 2 tbsp


  • Shred the coconut and keep aside.
  • Add a tbsp of oil in a kadai and fry the coconut, urad dhal and red chilli. Saute until they turn light brown.
  • Allow the ingredients to cool for a while.
  • Grind everything together with salt, jaggery, asafoetida and tamarind.
  • Again add oil in a kadai and splutter mustard seeds. Add the ground thogayal and saute till the oil separates.
  • Serve it with curd rice or mix it with plain rice topped with ghee.

Coconut Chutney

   Coconut Chutey / thengai Chutney is a an easy and common side dish made for idli and dosai in South Indian households.  Though this is a very simple and easy one, I would like to post this for the beginners. Coconut chutney is my all time favourite.  I always like to have this as a side dish for idli, pongal and sometimes for dosai too.  But after my wedding this became a very rare recipe as my husband doesnt like it. So whenever I go to my place, I ask my mom to make this for idli and pongal.  Hereafter I will make this simple  recipe a regular menu in my kitchen .

Grated coconut – 1/2 cup

Fried Gram dhal(Pottukadalai) – 2 tbsp

Green Chilli – 2

Salt -To taste

Water – As required

To Temper

Oil – 1 tsp

Mustard seeds -1/2 tsp

Urad dhal – 1 tsp

Curry leaves – 1 sprig

  • Grind together Coconut, fried gram dhal, green chilli, salt with little water.
  • Add water if necessary.
  • In a pan, add oil and splutter mustard seeds. Once they crack add urad dhal and curry leaves. When they turn golden brown add this to the ground chutney.


  • You can add ginger and omit fried gram.
  • Add a sprig of coriander and curry leaves which gives a nice aroma.
  • Add roasted channa dhal in the place of fried gram.
  • You can also peanuts instead of fried gram.

Brinjal Thogayal

Brinjal is my all time favourite vegetable. I love to eat it in any form. Brinjal thogayal is a good substitute for the regular tomato chutney or coconut chutney. It goes well with Idli, dosai and best with plain rice drizzling ghee into it.  Normally people cook the brinjals in direct flame and call it as sutta kathirikkai thogayal.  But I just sauted it in oil in order to avoid the smoky flavour.



Brinjals – $ Nos

Tamarind – small piece

Urad dhal – 1 tbsp

Red chillies – 4

Asafoetida – 1/4 tsp

Salt  – To taste

Oil –  To cook

For Seasoning

Oil – 1 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Curry leaves  – Few

  • Heat oil in a pan and saute the brinjal well. Let it gets cooked.  Sprinkle water and close the lid for 3 minutes.
  • Now add th e urad dhal, tamarind, red chillies and saute everything until they turn golden brown.
  • Allow it to cool.
  • In a mixer, grind every thing together.
  • In the same pan add oil, temper mustard seeds. Once they crack, add the urad dhal, curry leaves and asafoetida and saute till the dhal turns golden brown.
  • Add the ground brinjal mixture and saute till the oil separates.
  • Serve it with idli, dosai or mix it with rice and eat.

Chutneys for Chaats

Chaats are the savoury snacks served on the road side and is liked by people of all ages.  Whether it is Bhel puri, Dahi puri, Papdi chaat, Pav Bhaji or any other chaat, you need three chutneys as a basic ingredient. If you keep these chutneys ready, then it is very easy to make all type of chaats at home. Since this is a vacation time for children, instead of eating on the roadside, we can prepare at home which is obviously hygienic. So here are the three chutneys- Spicy chutney, Green chutney and Sweet chutney for the chaats.




Garlic – 1 cup

Red Chilli powder – 1 tbsp

   Cooking oil – 2 tbsp

Salt – To taste


  • Separate the Garlic into individual cloves and remove the skin.
  • Grind them into a fine paste.
  • In a kadai, add oil and saute the ground garlic paste.
  • When the oil separates, add the red chilli powder, salt and mix well.
  • The hot and spicy chutney for chat is ready.



Coriander – 1 bunch

Mint leaves – 1/2 bunch

Raw Mango – 1/2

Green Chillies – 6

Ginger – 1 inch size

Garlic – 1

Salt – To Taste


  • Wash and remove the dirt in coriander and mint leaves. Chop them roughly.
  • Chop the mango into big pieces.
  • Grind all the above ingredients together.
  • Green chutney or Coriander chutney is ready.



Dates – 2 cups

Tamarind – Lemon size

Jaggery – 1 handful

Red chilli powder – 2 tsp

Cumin seeds – 2tsp



  • Pressure cook the tamarind and dates.
  • Grind the dates into a fine paste.
  • Extract juice from tamarind.
  • In a kadai, allow the tamarind juice to cook until the raw smell goes off.
  • Now add the dates paste, jaggery and mix them well. The light brown colour changes to reddish orange colour.
  • In another pan, add oil and splutter cumin seeds and add red chilli powder. Pour them into tamarind dates syrup.
  • Cook everything for five more minutes.
  • Sweet chutney is ready.

Chinna Vengaya thokku

Chinna Vengayam in tamil means shallots.  Shallots have better nutrient profile than onions. They are rich in anti-oxidants, iron, vitamins, minerals. Shallots contain iron, a nutrient your red blood cells need to function. Consuming iron helps your body produce enough hemoglobin to support red blood cell function. Iron also plays a role in your metabolism, facilitates brain function and keeps your tissues strong by helping you produce collagen. Also it is very good to include it during summer. During summer we can keep one shallot in our pocket or purse. It helps in combating the heat in summer. So it is advisable to consume more shallots during summer. Already I have posted Vengaya thogayal made with onions. And now I am going to use shallots. I got this recipe from my mom. She makes very tasty thokku. The main job is to peel the skin and rest can be made in a jiffy. It is the best side dish that can be taken for travel.



Shallots –  1 cup

Red chilli – 3

Tamarind – Turkey berry size

Jaggery –  A small piece

Gingelley oil – 2 tbsp

Salt – To taste

  • Soak the shallots in water for atleast an hour. This will help to peel the skin easily.
  • Peel the skin thoroughly and if necessary cut it into half.


  • In a kadai, add gingelley oil and saute the shallots until they become glassy.
  • Allow it to cool.


  • Then grind the shallots with red chilli, jaggery, tamarind and salt.
  • Again add oil in a kadai and saute the ground paste.
  • The colour of the paste turns from light brown to reddish orange colour.
  • Turn of the stove when the oil separates.
  • You can serve this as a side dish for roti, idli and dosai.


Kara chutney

Kara chutney as the name indicates is a spicy tangy tomato chutney that is used as a side dish for dosai, uththappam and idli. Whenever we go to the hotel and order for any type of dosai, they serve it with sambar, white chutney(Coconut chutney), green chutney(Coriander and mint chutney), red chutney(kara chutney). Though red chutney is my favourite, I donot know the name of the recipe. Later when I went to my friend’s house they served me the dosai with this chutney. It was then I came to know the name of that recipe. It is very spicy and a good combination for dosai and idli. Later we made in my home and my family started liking it. After I got married, I was missing all the chutneys. I was making only sambar and dosai milagai podi as a side dish for dosai and idli since my husband was used to it from his childhood. But one day I decided to make him to taste it with dosai.  He not only liked it but also had one extra dosaiDSC00555


Tomatoes – 2

Onion – 4

Garlic – 2 cloves

Red chilli – 5-6

Tamarind –  A small piece

Jaggery  -small piece

Salt – To taste

For Seasoning


Mustard seeds-  1/2 tsp


  • Cut the tomatoes and onions into big cubes.
  • In a kadai, heat oil and saute the tamarind and red chilli. After two minutes add the sliced onion, garlic, tomatoes and saute until the tomatoes become tender and the onion becomes translucent.
  • Now turn off the stove and allow it to cool.
  • Add jaggery and grind everything in a mixie with salt.
  • Once again add oil in a kadai and splutter mustard seeds. Once they crack, add the ground paste and saute until the oil separates.
  • Serve it as a side dish for chappathi, idli and dosai.
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