Urad Chutney

My amma calls this ‘Thalichu kottina thovaiyal’, an olden chutney that serves a typical side dish for idly/ dosa. This usually pops up when you don’t know what to make for dinner or for a quick breakfast, provided there is idly batter lying in the refrigerator. This comprises very basic ingredients and can be prepared in less than 5 minutes.


1. Urad dal – 2 tbsp
2. Tamarind – marble sized soaked in water
3. Salt – 1 tsp
4. Dry red chilies – 3
5. Asafoetida – 1 pinch
6. Jaggery – 1/2 tsp grated
7. Oil – 1 tbsp
8. Mustard seeds – 1/2 tbsp
9. Curry leaves – 1 sprig


Step 1: Roast the urad dal with 3 drops of oil in a tadka pan or any pan till golden brown and let it cool.
Step 2: Roast the dry chilies in the same pan and let it cool.
Step 3: Now grind coarsely the urad dal along with tamarind, salt, chilies and jaggery using some water to get chutney consistency.
Step 4: In the same pan heat the rest of the oil, splutter mustard seeds, sprinkle asafoetida, add curry leaves and pour over the chutney.
Step 5: Adjust salt and serve with idly or dosa.

Tips: It tastes better if consumed within a couple of hours as the urad dal will lose its crisp in time. However, it can be refrigerated and used for 2 days.


Carrot Thuvaiyal

My mom used to prepare this carrot chutney that goes well with hot steamed rice and ghee, it is so heavenly to have this on fasting days when the only meal is the mid-day meal. I make this mostly to accompany idli/ dosa. It has a natural sweetness from carrot and the flavor of roasted carrot itself is so good. One of my friends had recently tried this and was happy that her kids who don’t eat carrots just loved it.


1. Carrot – 4
2. Tamarind – a marble size
3. Red chillies – 3
4. Salt as per taste
5. Oil – 1 tsp
    For tempering:
6. Mustard seeds – 1/4 tsp
7. Curry leaves – 1 sprig
8. Urad dal – 1/2 tbsp
9. Asafoetida – 1 pinch
10. Oil – 1/2 tbsp


Step 1: Heat oil in a pan and sauté the peeled & sliced carrots until soft and keep aside

Step 2: Roast the red chillies in a same oil.

Step 3: Now put carrot, chillies, salt and tamarind into a mixer and grind coarsely using water.

Step 4: Temper with mustard seeds, urad dal, asafoetida and curry leaves


Groundnut Chutney

Peanuts are known as ‘poor man’s almonds’, (not that rich people make almond chutney to have with idlis ;)) they are so rich in protein and have most properties of nuts while they are actually legumes. Gandhiji had lived on fruits, goat’s milk and groundnuts alone; I mean to say groundnuts are that very wholesome and happily India is second largest producer of groundnuts in the world.


1. Roasted peanuts – 1 cup
2. Dry red chillis – 2 or 3
4. Tamarind – 10 gms or 1 tsp tamarind pulp
5. Garlic – 3 cloves
6. Salt to taste
7. 1/2 cup water

    For seasoning:
10. Oil – 1 tbsp
11. Mustard seeds – 1 tsp
12. Urad dal – 1 tbsp
13. Curry leaves – 1 sprig
14. Asafoetida – 1 pinch


Step 1: In a kadai, dry roast the peanuts in low to medium heat until the aroma emanates and the moisture completely evaporates. Let it cool down for 10 minutes. Roast the chilies with few drops of oil.

Step 2: Grind the roasted peanuts, chilies, tamarind, garlic along with salt and half a cup of water.

Step 3: Heat oil in a pan for seasoning; splutter the mustard seeds, add the urad dal and let it turn golden brown. Add curry leaves asafoetida and pour the tempering over the chutney.

Step 4: Serve with idlis or dosas; some people like it with rotis or steamed rice.

* Soak the tamarind in warm water for 10 minutes to grind easily.
* Peel off the skin by rubbing the roasted peanuts on rough surface and then blowing away the husk; the chutney is lighter in color this way. I prefer with skin because they are good for health, nice in color and am a bit lazy. I don’t think there is much difference in taste though.