Ammamma’s Chutney with Fresh Ingredients

Ammamma's Chutney -  That Travelled With Me, Stayed With My Amma

    You know a recipe is special when it tiptoes into your mom’s kitchen, and then proudly takes centre stage as her signature dish. Ammamma’s Chutney, as lovingly named by my kids, is just that—a humble tomato-onion-coconut chutney I tried out during my college days that now has a legacy of its own in our home.

    This isn’t your traditional chutney—it’s my own take on the classic Tamil-style kara chutney, reimagined with a generous scoop of grated coconut, a hint of tamarind, and a handful of fresh herbs for that extra hug of comfort. It’s authentically Tamil at heart, but with a whisper of Malayalee influence—because honestly, how can a Malayalee make chutney without sneaking in some coconut? The result? Something uniquely mine, stirred with memory, spice, and a little cultural mischief.

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Discover a simple and nutritious chutney recipe made with Sorakkai, also known as Bottle Gourd. This South Indian Condiment alias Chutney is versatile and pairs perfectly with South Indian Breakfast dishes like Idli, Dosa, Uthappam, Paniyaram, and even rice. Get creative with this nutritious twist!

    The combination of sautéed onions, garlic, tomato, coconut, coriander leaves, and bottle gourd creates a flavourful base. Grinding them into a fine paste makes it smooth and consistent. The optional tempering of mustard seeds, urad dhal, dry red chillies, and coriander leaves adds a final touch of aroma and taste.

    Sneak in some healthy ingredients for your kids without revealing the ingredient. An Indian mother's clever strategy to introduce nutritious food to selective eaters in a wholesome manner.  Sometimes, children can be picky eaters, but finding creative ways to incorporate nutritious ingredients can be a good strategy. However, as they grow older, their taste buds become more discerning, and they may notice the difference in flavours.

    It's natural for kids to develop preferences and become more aware of the ingredients used in dishes. While it may be disappointing that they can now identify the ingredients added in a dish, it's also a sign of their growing maturity and awareness of different flavours.

    Nevertheless, I continue to explore and experiment with different chutney recipes. There are numerous variations you can try, and it's always exciting to discover new flavours and combinations. Who knows, maybe your kids will develop a liking for other chutneys or dishes as they continue to grow and explore different tastes!

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Indulge in the flavoursome and nutritious sorakkai/bottle gourd chutney that complements a variety of South Indian dishes. This easy-to-make condiment can be enjoyed with Idli, Dosa, Uthappam, Paniyaram and rice. Sneak in some extra veggies without your kids even noticing. Try this recipe today and elevate your meals with this delightful chutney!

    It's wonderful to have versatile chutneys like this that can be paired with different dishes. Enjoy your homemade Sorakkai Chutney! 

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

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HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

For Tempering (Optional):

METHOD:

For Sorakkai/Bottle Gourd Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Meanwhile, Clean and chop the Bottle Gourd(Sorakkai) into small cubes (Do not remove the skin).
• Once the tomatoes turn soft and cooked, add chopped Bottle Gourd.
  
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds (until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• For tempering, heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• Then add Dry Red Chillies cut into small pieces and finally add Curry Leaves and give a quick stir.
• Pour the tempering onto the Sorakkai Chutney and mix well.
  
• Serve Sorakkai Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,
• Goes well with Rice too.  Serve piping hot rice & Sorakkai Chutney with a drizzle of Ghee. 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

NOTES:

• Adjust the number of Dry Red Chillies to suit your spice level.
• Can substitute Red Chillies with Green Chillies.
  
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Add finely chopped Bottle gourd and cook until it turns soft.
• I usually do not peel the Bottle Gourds while using it in Poriyals, Kootu or Chutneys. The vegetable serves best with the peel too.
  

PACHA THENGA ARACHA SAMBAR

    
      This is a simple Dhal Curry prepared with any local vegetables like Drumstick, any Gourd variety, Eggplant/Brinjal, Okra, Potatoes or mixture of the above Vegetables.  This curry is called as Pacha Sambar at home or colloquially Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  Whereas a traditional Kerala Sambar is prepared with roasted coconuts.    

     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch.  Usually Varutharacha Sambar or Sadhya Sambar would be the first preference when it comes to a Sadhya.  But when it comes to Onam, you can give a try with different versions of Sambar for each day of Onam.

      Pacha Thenga Aracha Sambar is one  quick & easy Curry perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu & also is suitable to be served in a Sadhya.  Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

 

For more Recipes with Dhal/Pulses, Click here...    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


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HOW TO COOK PACHA THENGA ARACHA SAMBAR - KERALA STYLE

PACHA THENGA ARACHA SAMBAR

INGREDIENTS:

To Cook Dhal:

METHOD:

For Pacha Thenga Aracha Sambar:

• Clean, Peel and wash the Ash Gourd and Bottle Gourd, cut into Cubes and leave it aside.
• Can use vegetables like Potatoes, Eggplant(Brinjal), Okra, Radish,  Drumstick, Spinach or any preferred Gourd varieties.
  
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Ash Gourd & Bottle Gourd into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until the vegetables turn soft and cooked. Alternatively, can cook in a pressure cooker for a whistle.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Pour in the tamarind extract and boil it for a few more minutes.
  
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Pacha Thenga Aracha Sambar into the tempering and cook on a low flame for a few minutes.
• Serve Pacha Thenga Aracha Sambar hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

    Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.  

• A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) & 
• Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru. 

    The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

    Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon 

• Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle). 
• Then using Shallots and not Onions &
• To temper the curry in Gingelly Oil(Nallennai).  

    I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

    But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
 

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

 

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

For the Masala Paste:

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

• Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
• Alternatively can soak in hot water for about 3-4 hours.
• Once soaked, discard the water used for soaking the bean.
• Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
• Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

• Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
• Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
• Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

• Cut Eggplants/Brinjal into four and soak it in mildly salted water until use. 
• Soak Tamarind in lukewarm water for at least 5-10 minutes.
• Extract Tamarind juice out of it and keep it aside.
• Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
• Then add roughly chopped Tomatoes(Nattu Thakkali works better). 
• Cook Tomatoes until soft.
• Add Turmeric Powder and give a quick stir. 
• Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
• Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well. 
• Let it cook on a low flame until the raw flavour goes.
• Then, pour in the Tamarind Extract.
• Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
• This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
• Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.
  

NOTES:

• Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
• I have used White Cow Peas(Black Eyed Peas) in this recipe.
• The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals. 
• Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
• I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
• Feel free to use your preferred cooking oil which suits your availability & taste.
• Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
• I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

___________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

PASI PARUPPU KOOTU/MOONG DHAL KOOTU

INGREDIENTS:

To Cook Dhal:

For Pasi Paruppu Kootu/Moong Dhal Kootu:

To Grind Coarsely:

To Temper and Saute:

METHOD :

• Clean and wash Yellow Moong Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
• Pressure-cook Yellow Moong Dhal(Pasi Paruppu) along with a drizzle of Ghee/Oil, Turmeric Powder and a pinch of Asafoetida for 2 Whistles on a high flame for another 1-2 Whistle on a low flame. 
• The Dhal should be slightly overcooked
• Clean and chop the Bottle Gourd(Sorakkai) into small cubes(Do not remove the skin).
• Add chopped Bottle Gourd to the cooked Yellow Moong Dhal, along with finely chopped Ginger, a pinch of Sugar and Salt.
• Cover and cook for a few minutes until the vegetable is cooked.
• Meanwhile, grind the ingredients mentioned under 'Grind Coarsely' and keep it aside.
• Add the coarsely ground Coconut mixture to the cooked Dhal and Gourd.
• Mix and cook it on a low flame until the raw flavour goes.
• Heat oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Immediately add finely chopped Onions and sauté until onions turn translucent.
• Add cooked Moong Dhal and Bottle Gourd to the tempering and mix well.
• Adjust the consistency of the Pasi Paruppu Kootu to suit your preference.

NOTES :

• This is a slight wet version of Kootu, so slightly overcook the Dhal.
• Grind the Coconut and spices into a coarse mix.
• Can add any vegetable like Snake Gourd, English Gourd, Ridge Gourd, Cabbage, English Gourd, Ash Gourd, Pumpkin, Spinach, Eggplant, Carrot etc., for this Kootu.
• Can substitute Moong Dhal with Bengal Gram Dhal too.
• While preparing for a Virundhu/Sadhya, can avoid adding Onions & Garlic.

BOTTLE GOURD/SORAKKAI  KOOTU

       Gourd Varieties are vegetables rich in fibre and water.  Bottle gourd is commonly available in tropical countries.  Among other varieties of gourds, this vegetable is bottle-shaped and hence the name - 'Bottle Gourd'. The leaf, flower, root and the vegetable of this creeper variety are edible.

•      The leaf can be used to clear skin infections.
•      The flower is extremely beneficial for the female reproductive organs. 
•      The root is highly effective for kidney stones, prostate health and as a diuretic.

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INGREDIENTS :

To Temper and Saute :

METHOD :

                 For more details on How to cook Beans Lentils and Pulses, click here ...

• Clean and wash Bengal Gram Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
• Pressure cook Bengal Gram Dhal(Kadala Paruppu) along with a drizzle of Oil, and a pinch of Asafoetida for 2 Whistles on a High Flame and 1 Whistle on a low flame. 
• Do not overcook the Dhal.
• Clean and chop the Bottle Gourd(Sorakkai) into small cubes(Do not remove the skin).
• Add chopped Bottle Gourd to the cooked Bengal Gram Dhal, along with Turmeric Powder, finely chopped Ginger, a pinch of Sugar and Salt.
• Cover and cook for few minutes until the vegetable is cooked.
• Heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Add Cumin seeds and give a quick stir.
• Immediately add finely chopped Onions, Garlic and Green Chillies to the above and saute until onions turn translucent.
• Add grated Coconut to the above and give a quick stir.
• Fry this for a while on a low flame.
• Add cooked Bengal Gram Dhal and Bottle Gourd to the tempering and mix well.
• Adjust the consistency of the Kootu to your preference.

NOTES :

• This is a dry version of Kootu, so I do not overcook the Dhal and vegetable.
• And I temper and saute them in the above method.
• If you want a slightly mushy Kootu, You can cook Dhal for two more whistles.
• And alternatively can add coarsely ground coconut mix to the Dhal and Vegetable Kootu.
• For the above version, Pulse grated Coconut, Green Chillies, Garlic and Cumin Seeds for 2-3 times. (Do not grind)
• Add this to the cooked Bengal Gram Dhal and Sorakkai with 1/2 cup of water and mix well.
• Leave this on a low flame until raw flavour goes for few minutes and it reaches the desired consistency.
• Can add any vegetable like Snake Gourd, Cabbage, English Gourd, Ash Gourd etc., for this Kootu.
• Can substitute Bengal Gram Dhal with Moong Dhal too.

• Ayurveda recommends cooked Bottle Gourd for better digestion.
• It has a cooling, calming effect on our system,
• It is diuretic and reduces bile secretion and stops indigestion.
• Vitamin B in this vegetable assist in increasing the metabolism and thus digesting the fats, proteins, sugar and carbohydrates better and faster.
• Bottle Gourd supports the kidneys and the urinary system of our body by reducing burning sensation from high acidic urination.
• It also reduces the chances of urinary infection with its alkalizing and has a diuretic effect.
• Bottle Gourd is a nutritious vegetable for the female reproductive system. 
• It is extremely popular for weight loss.
• Bottle Gourd is extremely popular for reducing high blood pressure and bad cholesterol. 
• Bottle Gourd helps to combat excessive thirst in diabetic patients.(Do not consume if the Bottle Gourd is too bitter or along with other bitter herbs). 
• The fibre and the minerals in the Bottle Gourd support healthy digestion and combat flatulence, constipation, colic pain and ulcer.
• In Ayurveda, it is also known to prevent premature greying and improve hair growth and has a cooling effect on the scalp. Grate and apply it with yoghurt or apple cider vinegar.
• The Vitamin C and Zinc in the Bottle Gourd prevent premature ageing and wrinkles. The juice can be applied externally to skin care uses such as pimple, acne, dark circle, puffy eyes etc.
• Bottle gourd is recommended by Ayurvedic doctors for reducing liver inflammation.

 NOTES :

• Bottle Gourd has a cooling effect.  So while consuming it as a Juice grind the vegetable along with Ginger or Black Pepper and drink it by 3 pm or before sunset.
• When taking cardiac medications or when the cardiac condition is severe do NOT take Bottle Gourd as it can create more pressure on the cardiac muscles.

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