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! 

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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

Explore a variety of enticing Recipes with BOTTLE GOURD by clicking here

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.
  

TOMATO KURMA

INGREDIENTS :

For the Masala Paste:

For Coconut Paste :

For Seasoning :

For Garnishing :

METHOD :

For the Masala Paste:

• Heat Oil in a Pan, and saute finely chopped Onions & garlic until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute until the tomatoes are well cooked and oil separates from the mix.
• Add Tamarind paste and Salt to the above and mix well.
• Leave this on a low flame for few minutes.
• Switch off the flame and allow the mix to cool.
• Once cooled, grind the above mix into a smooth paste and keep it aside.

For Coconut Paste :

• Soak Poppy Seeds in few teaspoons of water and keep it aside.
• Grind all the ingredients mentioned under 'To grind' along with soaked poppy seeds into a fine paste and keep it aside.

FOR TOMATO KURMA :

• Heat oil in a pan, splutter Fennel Seeds and Curry Leaves on a low flame.
• Care should be taken not to burn the fennel seeds, as it will change the flavour of Tomato Kurma.
• First, add ground Masala Paste and saute it on a low flame until Oil separates from the mix.
• Adjust the Salt to taste.
• Add the Coconut Paste to the above and mix well.
• Leave this on a low flame until the raw flavour goes for few minutes.
• Add Water if necessary.
• Cook this on a low flame until you get the desired consistency.
• Finally, garnish the Tomato Kurma with finely chopped Coriander leaves and serve hot.

NOTES :

• Adding Tamarind Paste is purely optional.
• If the tomatoes are not tangy enough/ if you like a tangy version of Tomato Kurma - add tamarind paste.
• Soaking Poppy Seeds prior to grinding will help you get a smooth paste otherwise, they may float over the Curry.
• Can prepare the same recipe without grinding the 'Masala Paste" follow the step as such, until they are Sauteed and masala powders are fried, then pour the coconut paste and follow the suit.
• Can add a pinch of sugar to balance the tastes.
• Any Vegetable oil can be used for the recipe, but Gingelly Oil gives the authentic flavour.

"Indulge in Instant Crispy Bliss: Quick and Easy Rava Dosa Recipe"

"Crispy Rava Dosa Recipe - Recreating the Authentic Flavours"

How to make Crispy Rava Dosa in Restaurant Style

    Rava Dosa is a popular South Indian delicacy known for its thin, crispy texture and delightful taste. After enjoying this dish at Anandha Bhavan in Singapore, and it is my regular go-to order at Osman Restaurant in JB, Malaysia, I set out on a mission to replicate the perfect Restaurant-style crispy Rava Dosa at home. This easy, no-fail recipe gives you the perfect golden, lacy dosa—without any soaking or fermentation! After countless trials (and many not-so-crispy dosas later!), I finally cracked the secret to crispy perfection. The key? A thin, watery batter!

    This quick and easy Rava Dosa recipe delivers the same restaurant-style crispiness, all without soaking, grinding, or fermentation. Whether you prefer the classic plain Rava Dosa, Onion Rava Dosa, or a spiced version, this guide will help you nail the perfect dosa every time!

A Brief History of Rava Dosa

    While dosas come in many forms, including quick-fix options like Maida Dosai and Gothumai Dosai, Rava Dosa is believed to have originated as a solution during times of rice scarcity. Some suggest that, much like Rava Idli, which was created by MTR Hotels during the Bengal famine, Rava Dosa emerged as a practical invention when rice was limited. The adaptability and creativity in response to ingredient shortages have often led to the development of unique and flavourful dishes like this one.

    Though the exact origins of authentic Rava Dosa are not well-documented, it is widely believed to have originated in Karnataka, particularly among the Tulu Brahmins of the Mangalore-Udupi region. This crispy dosa variation gained popularity within Karnataka and eventually spread to other South Indian states, where it became an integral part of the regional cuisine. Today, it remains a cherished dish across India.

Crispy Rava Dosa with Spicy Chutney – A South Indian Delight!

Why You’ll Love This Rava Dosa Recipe

• Instant & No Fermentation – Saves time! 
• Crispy, Lacy Texture – Just like in South Indian restaurants. 
• Customizable – Add onions, carrots, green chillies, or spices! 
• Perfect for Breakfast or Dinner – Light yet satisfying.

For more South Indian Tiffin Recipes, Click Here!

Rava Dosai Recipe Overview

• Cuisine - South Indian
• Course - Main Course
• Difficulty - Medium
• Serves - 3–4 Persons
• Author - SM   

Time Estimate

• Preparation Time - 25-30 Minutes
• Cooking Time - 15-20 Minutes

"Crispy, Lacy & Easy Rava Dosa Recipe – A South Indian Classic!"

Ingredients for Rava Dosa

For the Batter:

• 1 Cup White Rava/Semolina
• 1/2 Cup Rice Flour
• 1/4 Cup All-purpose Flour
• 2 Big Onions, finely chopped
• 2–3 Green Chillies, finely chopped
• 1 Tablespoon Ginger, grated
• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Peppercorns, crushed
• A handful of Fresh Coriander Leaves, chopped
• Salt to taste
• Water as needed (to make a thin, watery batter)

For Cooking:

• Oil – for drizzling

How to Make Crispy Rava Dosa (Step-by-Step Guide)

• In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
• Add chopped onions, green chillies, grated ginger, cumin seeds, crushed peppercorns, and coriander leaves.
• Add salt and gradually mix in water, stirring continuously to form a thin, watery batter. Ensure no lumps remain.
• Cover and let the batter rest for 20 minutes to absorb flavours.

Step 2: Adjust Consistency

• After resting, stir the batter. If it thickens, add more water to restore its free-flowing consistency.

Step 3: Heat the Tawa & Pour the Batter

• Heat a non-stick dosa tawa on medium heat. Make sure it’s well-heated.
• Pour a ladle of watery batter from the outer edge towards the centre, creating a lacy effect. Fill any gaps as needed.

Step 4: Cook the Dosa

• Drizzle a few drops of oil around the edges.
• Cook on medium heat until the dosa turns golden and crispy.
• Carefully lift with a spatula and fold it into a half-moon or roll it.
• Remove and serve hot.
• Repeat for the remaining batter, stirring the batter each time before making a new dosa.

Step 5: Serve & Enjoy!

• Enjoy your crispy Rava Dosa with Coconut Chutney, Sambar, or Tomato Chutney.

"Close-Up of Rava Dosa – Crispy & Lacy!"

TOMATO CURRY

INGREDIENTS :

For Tempering :

To Garnish :

METHOD :

• Heat Oil in a pan and splutter Mustard Seeds in it. 
• Add Curry Leaves and fry for a while.
• Immediately add finely chopped Onions, Garlic, Green chillies and Saute it until onions turn translucent.
• Add Turmeric and Red Chilli powder and fry for a while on a very low flame until the raw flavour goes.
• Add chopped Tomatoes and saute until it breaks apart and blends well into the mix.
• Add Tamarind Paste along with a dash of Salt and mix well.
• Pour some water if needed.
• Leave it on a low flame until oil separates from the curry.
• Garnish with Coriander Leaves.
• It is a good accompaniment with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,

Notes :

• Can blend the tomatoes instead of chopping them.
• If the tomatoes are not sour enough, can add 1/2 teaspoon of tamarind paste to it.
• I usually add a pinch of sugar to the curry( Any curry as a matter of fact).
• Can add freshly ground dry roasted coriander seeds along with red chilli powder and turmeric. It gives a good flavour to the curry.
• I like to add some mint leaves to the curry. 

PANIYARAM

INGREDIENTS :

METHOD :

• Clean, wash and soak Rice and Urad dhal along with Fenugreek seeds for about 3-4 hours.
• Soak Beaten Rice in 1 Cup of water for 10-15 minutes.
• Grind the rice and dhals nicely.
• Let the consistency of the batter be slightly thicker, like Idli batter.
• Drain waters from Beaten rice and grind it in a small blender jar into a thick paste.
• Add it to Rice- Dhal batter along with Salt and mix well.
• Allow this to ferment for about 8-10 hours or overnight.
• The batter would have increased by volume if it has fermented.
• Before making Paniyarams, mix the batter well until the air is well incorporated.
• Heat the Paniyarakkal on a medium flame.
• Add 1/2 Teaspoon of oil into each fissure.
• Once the oil is heated, pour the batter into the fissures until the 3/4 level.
• Wait for about 2-3 minutes, cover the Paniyarakkal with a lid and wait for another 2-3 minutes.
• Open the lid, flip the Paniyarams with a skewer and wait for another few minutes until both sides turn crispy and slightly golden.
• Remove the Paniyarams from the pan and serve it hot with Coconut chutney, Sambar or Tomato Chutney.
• Coconut Chutney ground with Dry Red Chillies goes well with Paniyarams.

NOTES :

• Par-boiled Rice can be substituted for Idli Rice.
• Adding Beaten Rice makes fluffy Paniyarams.  Can substitute it with Raw Rice.
• If Using Raw Rice soak and grind it along with other ingredients.

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

INGREDIENTS:

For Vazhakkai Bajji/Plantain Fritters:

For the Bajji Batter :

To Deep Fry :

                         HOW TO MAKE                                VAZHAKKAI BAJJI / PLANTAIN FRITTERS

VAZHAKKAI BAJJI RECIPE/ PLANTAIN FRITTERS

METHOD :

How to Clean and Slice Plantains:

• Peel the skin of the Plantains with a knife or a peeler.
• Cut the Plantains into two equal halves and then vertically cut them into thin slices. 
• Immediately put the cut slices into salted water and keep them aside.

For the Bajji Batter:

• Mix all the ingredients mentioned under ' For the Bajji Batter'.
• Let the batter be slightly thicker than the Dosa Batter.
• Add little water at a time and mix the batter without any lumps.
• Adjust the amount of water as required.
• Pour in the Hot Oil finally into the batter and mix well.

For Vazhakkai Bajji:

• Heat Oil in a deep pan on a high flame and allow it to smoke off.
• Lower the flame to medium-high.
• Remove the sliced Plantains from the salted water and allow it to dry on a paper towel for a very brief time.
• Dip the Plantain slices into the Bajji Batter and coat them well with the batter on both the sides.
• Immediately drop Batter coated Plantain slices into the hot oil one by one.
• Deep fry the  Batter coated Plantain slices on a medium-high flame until they turn into golden brown in colour and crispy.
• Remove the deep fried Vazhakkai Bajji/Plantain Fritters from the oil and allow them to drain on a paper towel.
• Serve Vazhakkai Bajji/Plantain Fritters hot along with Coconut Chutney/Green Chutney or any other chutney of your choice.
• Goes well with Tomato Ketchup/ Chilli Sauce too.

NOTES:

• The peel of raw bananas are tough to be removed unlikely to bananas
• Peel the skin with a Peeler or a Knife.
• The Plantain juice is slightly sticky & can stain your hands and cloth.
• Rub your hands with oil before peeling & slicing the Plantains.
• Immediately drop the sliced plantains into salted water.
• Otherwise, they may turn dark and stained.
• Leave them in salted water until you use them.
• Just before dipping the Plantain slices into the batter, drain them on paper towels for a brief time. 
• Otherwise, the batter may get watery and not stick to the plantain slices.
• The Bajji Batter should be slightly thicker than the Dosa/Pancake Batter.
• Add little water at a time, while mixing the ingredients for the batter.
• Adding Sodium bi Carbonate to the batter is truly optional, but yields crispy Vazhakkai Bajji/Plantain Fritters.
• If using it do not leave the batter for a long time, which may make the Vazhakkai Bajji/Plantain Fritters Oily.
• Mix the Batter and immediately use them for best results.
• Adding hot oil to the Batter is one trick to get crispy Vazhakkai Bajji/Plantain Fritters.