Curry Leaves are widely used for seasoning in South Indian Cooking. Curry Leaves are rich in iron and is used in every day cooking. As kids won't eat curry leaves, I mix a pinch of this powder in their rice or dal before serving. Curry Leaves powder is a multi-purpose powder. It can be used to make Karuvepilai sadam, Podi Dosa. It can also be taken as a side dish to Idli and Dosa by mixing with ghee or gingelly oil. Please check below for step by step instructions and pictures for preparing South Indian Karuvepilai Podi | Curry Leaves Powder.
If you are really bored of eating idli with sambar, then try this vengaya kosu. It is a spicy coconut based recipe from Chettinad. It comes in hand when there are no vegetables in the house. With simple ingredients it will be ready in 20 mins. It can be taken as a side dish to idli and dosa. Adapted this recipe from cookbook. Please check below for step by step instructions and pictures for preparing Chettinad Vengaya Kosu | Onion Kosu.
Turkey berry known as sundakkai in Tamil is rich in medicinal value. We have a plant in our home garden in India. I was missing this after coming to US. Last week I was lucky enough to spot the dried berries in Indian grocery. Sundakkai aids in digestion and good for health. The bitter taste of this vathal tempted me to make my mom's vatha kuzhambu. It can be taken as a side dish to Rice with Appalam. It also goes well with Idli and Dosa. Please check below for step by step instructions and pictures for preparing my mom's version of South Indian tangy Sundakkai Vatha Kuzhambu.
Coriander leaves are rich in vitamins, dietary fiber, antioxidants and essential minerals. Store the coriander leaves after discarding roots and removing bruised leaves in refrigerator in a zip lock cover. Mint Leaves helps to eliminate toxins from the body, blood cleanser, acts as coolant to skin irritation and combat bad breath. Always choose fresh green mint leaves.This chutney can be prepared within 15 mins. Coriander Mint chutney can be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Coriander Mint chutney | Kothamalli Pudhina Chutney.
Bell pepper is known as Capsicum in India. Compared to green capsicum, red capsicum are rich in vitamins and nutrients. Vitamin C content in red bell pepper is twice that of green bell pepper.Red capsicum chutney can be quickly prepared within 30 mins. Red bell pepper is fried with spices and tomato. Ground to smooth paste and finally the chutney is tempered. This chutney goes well with Idli and Dosa. Please check below for step by step instructions and pictures for preparing Red Capsicum chutney | Red Bell pepper Chutney in South Indian style.
Coriander leaves also known as Cliantro is used for garnishing in most of the South Indian curries and gravies. Coriander leaves are rich in vitamins, dietary fiber, antioxidants and essential minerals. Store the coriander leaves after discarding roots and removing bruised leaves in refrigerator in a zip lock cover. This chutney can be prepared within 15 mins. Coriander chutney can be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Coriander chutney | Kothamalli Chutney.
Tomato are rich in vitamins. It reduces the risk of lung and stomach cancer, prevents DNA damage, reduces the risk of heart disease, protects against blood clots and controls blood pressure. Always buy fresh, firm, bright red colour tomatoes. Avoid tomatoes with wrinkled surface and discolored spots. This recipe is quite easy and can be served as a side dish to Idly and Dosa. It can be prepared within 15 mins. No need to grind. Chilli powder or green chillies, both goes well with this chutney. Please check below for step by step instructions for preparing easy South Indian tomato chutney - thakkali chutney.
Chayote or Chow chow is native of Mexico. It is rich in amino acids and vitamin C. Buy chow chow that is green, firm and with no brown spots and no signs of sprouting. It is often referred as Bangalore Kathirikkai in Tamil Nadu. Chow chow Kuzahmbu is a spicy south Indian gravy served as a side dish to Rice. This Kuzhambu can also be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Chow chow Kuzhambu - Bangalore Kathirikkai Kuzhambu.
An Apple a day keeps doctor away. Biting and chewing apple reduces tooth decay, protects again Alzheimer disease, Parkinson disease. Apple helps to reduce cholesterol, prevents gallstones and control the weight. Apple chutney is a quick healthy dip that can be prepared within 10 mins. This chutney can be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing Apple chutney in South Indian Style.
Drumstick tree is a most common tree in India. Drumstick vegetable is antibacterial and the drumstick pods are rich source of Vitamin C, calcium, phosphorous. Drumstick is often recommended for pregnant women. Drumstick vegetable is called as Murungakkai in tamil. Murungakkai puli kuzhambu is a spicy south Indian gravy prepared by cooking drumstick with spices and tamarind juice. This tangy gravy goes well with rice. It can also be served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Murungakkai Puli Kuzhambu
Shallots are rich source of Manganese and Vitamins. Shallots are used extensively in Kongu cuisine. shallots are known as Chinna Vengayam in tamil. Select shallots that are heavy and firm. Don't choose shallots with green shoots. I have already posted shallots poriyal. shallots chutney is served as a side dish to Idli and Dosa. Please check below for step by step instructions and pictures for preparing South Indian Shallots poriyal.
Bottle gourd is rich in iron, Vitamin C, zinc and Magnesium . It helps to reduce fatigue and used for treating indigestion and ulcer. This vegetable is rich in fibre and recommended for diabetic patients. Bottle gourd is known as 'Sorakaya' in telugu and 'Sorakkai' in tamil. Sorakaya pachadi alias Bottle gourd chutney can be served as a side dish to Idli and Dosa. It can also be served with Rice. I prefer to serve it with dosa. Please check below for step by step instructions and pictures for preparing Sorakaya pachadi.
Ridge gourd is rich in beta carotene, dietary fibre, vitamin C, zinc, ribloflavin, iron and magnesium. This vegetable is called Beerakaya in telugu and Peerkangai in tamil. Ridge gourd chutney is a simple and tasty recipe. It can be prepared within 15 minutes. This can be served as a side dish to Idli and dosa. It can also be served with rice. I often prepare Ridgegourd Kootu . Please check below for step by step instructions and pictures for preparing South Indian Peerkangai chutney alias beerakaya chutney.
Beetroots are rich in Vitamin C, magnesium, sodium and potassium. More frequently I prepare beetroot poriyal and this beetroot chutney. This chutney can be served as a side dish to Idli and Dosa. It also goes well with Curd Rice. Please check below for step by step instructions and pictures for preparing South Indian Beetroot Chutney.
Chettinad Poondu Kuzhambu is prepared by cooking Garlic cloves in Tamarind gravy and other Indian spices. This spicy gravy is usually served as a side dish to Rice. It can be also served as a side dish to Idly and Dosa. We have tried many vegetarian recipes in Anjappar. I really love Anjappar Poondu Kuzhambu. Please check below for step by step instructions and pictures for preparing chettinad poondu kuzhambu.
Mangai Kuzhambu is a tangy South Indian gravy prepared using Raw Mangoes . It is my Grandma's recipe. It can be served as a side dish to Rice. It can also be served for Idli and Dosa. Please check below for step wise instructions and pictures for preparing Raw Mango Gravy or Mangai Kuzhambu.
The taste of masala dosa is enhanced by applying red chutney also known as chana dal chutney while cooking dosa. Mysore Masala Dosa is a very common Breakfast recipe in Karnataka. My mom tasted this when she went for Bangalore trip during her college days. So she was keep on saying that the taste was unique. so this was one of the first recipe I tried when we settled in Bangalore. Check below for step wise instructions and pictures for preparing red chutney for Mysore Masala Dosa.
Yellow Moong Dal is rich in proteins. Most of the times I prepare Aracha Sambar or Toor dal sambar, but I prepare this Moong dal Sambar when there is no time to soak dal. Moong Dal cooks fast and doesn't need to be soaked. Moong Dal gives a unique taste to this tiffin sambar. This sambhar prepared with shallots goes well with rice. It tastes heaven with crisp dosa or soft Idli. Please check below for step wise instructions and pictures for preparing South Indian tiffin sambar using yellow moong dal.
Cabbage is one of my favourite vegetable. It can be used in lot of recipes. Cabbage is very low in calories, but rich in nutrients. My mom gave this cabbae pachadi recipe long time back. I love cabbage as a poriyal. Whenever I get cabbage, I ended up doing poriyal. This time I tried this cabbage chutney recipe as a side dish to dosa. It complemented dosa and my family loved it Please check below for detailed instructions and pictures for preparing cabbage chutney - Cabbage pachadi.
My mom regularly prepares peanut chutney for onion paniyaram. When I was in London, my Andhra friend once prepared peanut chutney and I loved it. I asked for the recipe and she sent it immediately. I prepared it once and almost forgot it. Yesterday when I was cleaning up my mailbox, I got this recipe. It was a big hit in my home.It is served as a side dish to Idli and Dosa. Please check below for step-wise instructions and pictures for easy and quick Andhra style Groundnut chutney
