carrot chutny

#CarrotChutney : #Carrot is a versatile vegetable that can be used in any type of cooking.
Last winter I received lots of carrots from my friends'garden.
I made all possible dishes with carrot like halwa, thayir pachadi, thuvatal, etc.,..
Then one day I tried this chutney with carrot. 
It came out very well and tastes good with pongal and upma.
Let me present tasty tasty carrot chutney here.

Ingredients :
Carrot julians                      : 1/2 cup
Small onion                         : 7 to 8

Green chilly                        : 2 ( adjust )
Urad dhal                            : 1/2 tsp
Tomato                                : 1 medium size
 Oil                                       : 2 tsp
chopped coriander leaves         : 1/4 cup
Mustard seeds                        : 1/2 tsp

Method :
Keep a kadai on slow flame with a tsp of oil.
Fry urad dhal till it becomes golden brown.
Transfer onto a plate.
Then slit green chilly slightly lengthwise and saute well.
Transfer onto the plate.
Now saute onion and carrot till the raw smell go off.

Transfer onto the plate.
Now saute tomato till it becomes soft.

Allow the ingredients to come to room temperature.
Take all the ingredients, coriander leaves
and salt in a mixie jar.
First coarsely grind into a paste without adding water.
If needed add little water and grind.
Transfer into a serving bowl.
Temper mustard seeds and urad dhal.
Pour over the chutny.

Garnish with coriander leaves.

Goes well with pongal, 

upma, 


idly and dosai.

You may like to try :

Bringaraj chutney

Ammaan pacharisi thuvaiyal [ Asthma plant chutney ]

Pudhina yogurt chutney

Vallarai [ centella ] chutney

Poduthalai thuvaiyal

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Pineapple Mint chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index

Vengaya Sigappu Chutny - Onion Red Chutny

Onion red chutny is the easiest chutny to make!
Its made with small onions. If its not available can be replaced with big onion.
Here all the ingredients are taken in raw form. So its an anti oxidant rich chutny.
Some used to say that this chutny tastes too good if it is ground using a grinding stone. 

Ingredients :
Small onion                            : 15
                                   OR
Big onion                                  : 2 medium size diced
Red chilly                                : 8
Salt                                         : 1/2 tsp ( adjust )
Curry leaves                             : 1/4 cup ( can take more also )

Method :
Take all ingredients in a mixer grinder jar.
Run without adding water.
Juice comes out of onion is just enough to grind into a paste.
If needed add little water and make into a paste.
Your chutney is ready.
Transfer into a serving bowl.
Taste good if taken fresh.
It can also be stored in fridge for 2 to 3 days.

Note : Curry leaves can be replaced with either coriander leaves or mint leaves.

Its a very good side dish for Idli and Dosai.


Keep 1 or 2 tsp in a plate at the side of idli or dosai and pour a tsp full of gingelly oil ( sesame oil ) over the chutny.
Now mmmm...... no chance at all!!

You might like to try

Tomato Chutney

Tomato Coriander leaf Chutney

Tomato Curry leaf Chutney

Raw mango spicy Chutney

Onion Coconut chutney

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Vengaya Vathal - Onion Fryums

Vathal ( வற்றல் ) means drying or a way of preserving abundantly available vegetables, mangoes and rice preparations in the Sun for future use. During Summer my mother used to make different types of fryums and store in air tight tins. These fryums are fried in hot oil which goes well with all types of mixed rice, sambar rice and rasam rice.
Onion fryums is the all time favorite of everyone and it is a good accompaniment to kothamalli pulillacurry.
My mother used to make in large quantity. But I tried in a small level.

Ingredients :
Boiled rice ( Idly rice )                                       : 2 cups
Green chilly                                                       : 6 ( adjust )
Jeera                                                                 : 2 tsp
sego (sabudana - ஜவ்வரிசி )                          : 1/4 cup
small onion                                                         : 75gm
salt                                                                    : 3 tsp

Method :
One day before wash & soak rice in water.
Grind nicely using a wet grinder or mixer grinder.
Add 2 tsp of salt to the batter.
Close with a lid and allow to ferment.

Next day early morning keep a thick bottomed vessel ( or cooker ) on stove.
Add 4 cups of water.

Now coarsely grind green chilly and jeera in a mixer grinder without water first.
Then add little water and make a coarse paste. keep aside.


Add 1/2 cup of water to already prepared batter, Mix well.
Slowly pour into the vessel with water and also add prepared chilly - jeera paste.
Keep the flame at medium position.

Keep stirring with long ladle otherwise the batter may get stuck at the bottom.
Meantime cook sego in a cooker - 3 whistle & 5 mins at SIM position.

First the batter turns into porridge ( கஞ்சி ) consistency.
Reduce flame to SIM position. Keep on stirring.
Slowly it starts thickening and starts leaving the sides of the vessel.

It takes approximately 45 minutes to cook vathal dough.
This vathal dough - koozh is very tasty n spicy.
Once ready turns off the stove and close with a lid.
Nicely chop small onions.

Add cooked sego [ javvarisi ] and onions to the dough.
Mix well.

Now the vathal dough is ready.

Our next task is to make small pakodas & dry them in the Sun.
Spread a plastic sheet on a plate and spread pakodas over it.
While making pakodas, enjoy tasting one or two!!
Dry them in the Sun the whole day.

Then take out from the sheet and transfer onto a plate.

first day after 4 hrs transferred from plastic sheet to plate

Keep in the hot Sun for next 2 to 3 days to completely dry well.

3rd day drying in the Sun

Store in an air tight container.

Keep a kadai on a stove with oil. The oil should be very hot and slightly fuming.
Place four or five in the oil and fry.

Drain oil and transfer into a container lined with kitchen paper to absorb excess oil.

Store in an airtight container 

Note : Take the prepared koozh in a small cup.

Make a pit at the centre and fill the pit with a tsp of gingelly oil ( till oil ).

Mmmmm..... now taste ah! aha! no chance... 
nothing equal to it!!

Other recipes you might like to try

Vengaya Sambar

Vadavathuvaiyal

Vengaya vadagam

Vazhaipoo koottu

Parangi pinju koottu