Thoothuvalai Keerai Chutney/Thoothuvalai Keerai Chutney Recipe/Thoothuvalai Keerai Recipe with step by step photos

Thoothuvalai Keerai [Solanum Trilobatum] is an excellent herb with numerous and amazing health benefits. It is used in treating common cold, cough and to get rid of phlegm in our chest. Thoothuvalai is basically a thorny creeper with purple flowers and red fruits and grows really very fast. Thoothuvalai creeper has lots of thorns in the leaves, so when your plucking it, you should be very careful. My best advice is to use scissors when cleaning the leaves. Many recipes like thoothuvalai kashayam, thoothuvalai rasam etc are made in many households. Thoothuvalai is available in vegetable markets or from street vendors, but I pluck it from my mom’s garden whenever I get a chance. For now, I am sharing Thoothuvalai Keerai Chutney which is an excellent side dish for idlis and dosas. I know Thoothuvalai is not available in most of the places, but if you come across or get a chance, then do try to make some chutney and reap the benefits of the same. Meanwhile, do check out other interesting and tempting chutney varieties here.

Here’s how to make Thoothuvalai Keerai Chutney with step by step photos…

Manathakkali Keerai Thuvaiyal Recipe/Black Night Shade Keerai Thuvaiyal Recipe/Healthy Manathakkali Keerai Thuvaiyal with step by step photos

Today I am going to share with you all a very healthy and a different thuvaiyal recipe which not many people are aware of. I have already shared the benefits of manathakkali keerai earlier. Do check it out in Manathakkali Keerai Thanni recipe, Manathakkali Keerai Kootu  which I have posted earlier. This keerai has numerous health benefits and cures ulcer and acidity problems. For today, I made Thuvaiyal with this keerai, you can add it to plain white rice and have it with pappad or you can also serve it as side dish for idlis, dosas or chapathis. Another lovely way to make your kids eat this thuvaiyal is, spread it on bread slices, arrange more vegetables and serve them healthy and tasty sandwiches. Meanwhile do not forget to check out other keerai/greens recipes here. & Keerai Varieties with recipes here

Here’s how to make Manathakkali Keerai Thuvaiyal recipe with step by step photos…

Vallarai Keerai Thuvaiyal Recipe/Brahmi Leaves Thuvaiyal/Indian Pennywort Thuvaiyal/Vallarai Keerai Recipe with Benefits/Vallarai Keerai Thuvaiyal with step by step photos

Vallarai is known for its brain boosting abilities and to cure many diseases in Ayurveda and Siddha treatment since the ancient period. Vallarai is used to revitalize the brain and nervous system, increase attention and concentration, and combat aging. The extract from Vallarai is used in treating memory enhancement and neurodegenerative disorders. Vallarai has amazing medicinal properties which help in fighting many diseases. It plays a vital role in treatment of Alzheimer’s disease and brain related problems like insomnia.

Vallarai has wonderful properties, which helps in curing skin problems like eczema, leprosy, psoriasis and ulcers. Vallarai helps in relaxing muscles and alleviates menstrual pain and disorders. It promotes youthful vitality and longevity and prevents early greying of hair. Hair fall and premature greying of hair can be controlled by using vallarai oil which is readily available in Ayurveda shops.

Vallarai acts as a great cure for joint pain or inflammation, rheumatism, arthritis etc. Not just the above mentioned benefits, vallarai has many other medicinal values and properties and the list goes on. The above information is collected from various websites like Wikipedia, ayurvedictalk.com etc. For people who live outside India can buy the vallarai tablets from Ayurveda shops when you visit Chennai and consume it. For now I am going to share Vallarai Thuvaiyal, do try it out friends and enjoy the benefits of Vallarai. Meanwhile friends, do not forget to check out other chuteny/thuvaiyal varieties here.

Here’s how to make Vallarai Keerai Thuvaiyal with step by step photos….

Brinjal Tomato Chutney/Kathrikkai Thakkali Chutney

Each day preparing different types of side dish for idlis and dosas is a challenge for many. Now try this brinjal tomato chutney which is interesting to prepare and an addictive side dish. If you usually eat two dosas, this chutney will make you eat one more. This is another smart way to make your kids also eat brinjals. Do try it out friends and post your comments. Also do not forget to check out other interesting and delectable Chutney and Thogaiyal varieties here.

Here's how to make Brinjal Tomato Chutney with step by step photos...

Karpooravalli Thuvaiyal Recipe/Country Borage Thuvaiyal Recipe/Karpooravalli Thuvaiyal with step by step photos

Karpooravallli(Tamil) otherwise is called as  Country Borage plant. It has lots of medicinal benefits. The karpooravalli leaves are used for treating common cold, cough, sore throats, nasal congestion, indigestion, rheumatism and so on. The leaves of karpooravalli plant are quite fleshy and very aromatic. These leaves are very good source of vitamins and minerals. Karpooravalli plants are easy to grow and maintain. Cut a small piece of the plant from where it is available and plant it in soil with ample amount of water. It will grow and spread faster. I have karpooravalli plant in my balcony and I have made different recipes with it. For now I will share with you all a simple and aromatic Karpooravalli Thuvaiyal. Do check out other delectable chutney and thuvaiyal varieties here.

Here’s how to make Karpooravalli Thuvaiyal with step by step photos…

Kollu Podi/Kollu Idli Milagai Podi/Idli Milagai Podo with HorseGram – Side Dish for Idlis/Dosas/Uthappam

Today I am going to share a very healthy and Idli Milagai Podi made with Kollu/Horse gram. Horse gram/Kollu is most protein rich lentil high in rion, calcium and protein. It is low in fat content and actually helps in management of obesity, because it has the ability to attack fatty tissues. There are several recipes made with Kollu like kollu kootu, kollu rasam, kollu chutney, kollu drink/water, kollu thuvaiyal, kollu sambar, kollu sundal etc which I will be posting in the future posts. For now try out this healthy Kollu/Horse gram Podi and post your comments. Check out other Podi and Chutney Varieties here.

Here’s how to make Horse Gram/Kollu Idli Podi with step by step photos…

Gongura Chutney Recipe/Pulicha Keerai Thuvaiyal Recipe/Gongura Chutney Recipe with step by step photos/Pulicha Keerai Recipe

Gongura/Pulicha Keerai/Sorrel leaves chutney/pachhadi is a very popular Andhra cuisine found in all most all the homes, hotels, restaurants,  food joints etc in AndhraPradesh. Gongura leaves is called as Pulicha keerai in Tamil. It is loaded with iron, vitamins, folic acid and anti-oxidants. Gongura comes in two different varieties, green and red stemmed.  The red stemmed variety is sourer than the green stemmed variety. This thuvaiyal is a perfect blend of sour leaf with dry red chillies, dhania, fenugreek seeds and garlic. Try out this delectable Gongura chutney and post your feedback. Check out other interesting chutney & thogaiyal varieties here.

Here’s how to make Gongura Chutney/thuvaiyal with step by step photos…

Vengaya Vadagam Chutney Recipe/Vengaya Vadam Chutney/Thalippu Vadagam Chutney/Thallippu Vengaya Vadagam Chutney

Now that summer is at its peak, everybody is busy preparing vadams, vadagams etc. My mom usually makes Vegaya Vadagam/Thalippu Vadagam at this time of the year and it comes in handy throughout the year. You can as well buy this thallipu vadagam in supermarkets or pappdam/appalam/vathal shops. The thalippu vadagam is bundled with flavour and aroma, which kick starts our senses the moment you smell it.  It is used especially for tempering kaara kuzhambu, vatha kuzhambu, fish/meen kuzhambu etc, which adds extraordinary flavour, taste and aroma. Today I am going to share very simple and quick vadagam chutney which can be made in just 10 minutes. Do try out this flavourful and tasty chutney and have a great day. Do not forget to check out other chutney varieties here.

Here’s how to make Vengaya Vadagam Chutney with step by step photos.

Baingan Bharta/Punjabi Baingan Bharta

Baingan Bharta is a simple and delectable Punjabi recipe. Though the recipe is very easy and simple the taste is extraordinary and complex because of the smoky and charred flavour of the Baingan/Eggplant. The word bharta or bhurtha means chopped or minced vegetables made from egg plant with is grilled over charcoal or direct fire to infuse the dish with a  smoky flavour. In South India especially in Tamil Nadu we make Kathrikkai Chutney/Baingan Chutney/Egg plant chutney which is also smoked and made with less ingredients but also is fantabulous. Do check out Kathrikkai Chutney/Baingan chutney, Baba Ganoush[Middle Eastern delight] made with Aubergine/Egg plant/Baingan in the above links. Try this baingan bharta and baingan recipe friends, each recipe has unique taste and you will surely fall in love with it instantly.

Here’s how to make Baingan Bharta with step by step photos…

Idli Milagai Podi – 2/Idli Podi with Roasted Gram/Idli Milagai Podi with Pottukadalai

Today I am going to share a very simple, flavourful and easy idli milagai podi made with roasted gram/pottu kadalai. This podi is not very spicy, but can be made spicy by adding more red chilli powder.

Here is how to make Idli Milagai Podi with photos…

Onion Tomato Chutney Recipe[Side dish for idlis, dosas, uthappam, etc]/Kaara Chutney

Chutneys play a vital role in South Indian breakfast. I always tend to make different types of chutneys for breakfast or dinner so that I don’t get bored cooking and my family doesn’t get bored eating the same type of chutney again and again. Today I made very simple and easy onion tomato chutney which can be made in a breeze. Do not forget to check out other delectable and mouth-watering Chutney/Thogaiyal varieties here.

Here’s how to make Onion Tomato chutney with step by step photos…

Baba Ganoush Recipe– Middle Eastern Delight/How to make Baba Ganoush with step by step photos

Baba Ganoush is a dish made out of Eggplant/Aubergine/Kathrikkai, along with tahini paste, garlic, lemon juice and olive oil. The Eggplant/Aubergine is baked or broiled over an open flame and the skin is peeled out. This is done to make the Eggplant pulp soft and to get a smoky taste. It is a very common and popular dip eaten along with kuboos/pita bread in the Middle East. I have had this Baba Ganoush several times in Lebanese restaurants when I used to live in USA. Another very similar and authentic dip/chutney made in Tamil Nadu [South India] is the Sutta Kathrikkai Chutney which also has the smoky taste along with Indian spices and seasoning. Do check out the Tahini Paste which is the base for the Baba Ganoush and also try out the Sutta Kathrikkai Chutney – South Indian version of Baba Ganoush.

Here’s how to make Baba Ganoush with step by step photos…

Kothamalli Thogaiyal Recipe/Cilantro Thogaiyal/Coriander leaves Thogaiyal [Without Coconut]

Today I am posting a very healthy, flavourful and delectable Kothamalli Thogaiyal. I love this thogaiyal, because of its course texture, slightly tangy and spicy taste and packed with flavours. Kothamalli thogaiyal does not get spoilt very easily for about 5-6 days when handled properly with clean spoon. It is rich in vitmains, minerals and packed with fiber. When making either kothamalli chutney or kothamalli thogaiyal, don’t just use the leaves, use the tender part of the stem also, it is loaded with fiber and helps in digestion. Before going into the recipe do check out other Chutney and thogaiyal varieties here.

Here’s how to make Kothamalli Thogaiyal with step by step photos…

Mullangi Chutney/Radish Chutney/Mooli Chutney

Radish is an edible root vegetable, with numerous health benefits. Radish is a very common vegetable consumed around the world because it grows really fast. It is available in different size and shapes in white and red colours depending on the climatic conditions in which it grows. It has very less calories, high water content, rich in vitamin C and fiber. They are also rich in wide range of essential vitamins and minerals like potassium, folate, manganese, copper, magnesium, calcium, vitamin B6 etc.  Radishes can be either cooked or can be had raw in salads. I usually make radish sambar, poriyal or parathas. Check out other delectable chutneys here.

Here’s how to make Mullangi Chutney with step by step photos….

Peerkangai Thol Thogaiyal/Ridge gourd Peel Chutney

My previous post was Peerkangai/Ridge gourd kootu, so I did not throw away the peel rather made my favourite peerkangai thol thogaiyal. It is rich is fiber and very delicious and traditional thogaiyal of Tamil Nadu. I wrote a few benefits about ridge gourd/peerkangai in my previous post and I want to share a few more here as well. Peerkangai helps in lowering the blood and urine sugar level, not only that it helps to purify, restore and nourish liver and also helps to cure skin diseases like eczema, psoriasis etc.  When the ridge gourd is allowed to mature and dry in the vine, it is later harvested like a sponge. This sponge is one great natural exfoliating product used for bathing to remove dead skin cells and thereby leaving the skin soft and conditioned. I think with this note I will move on with the recipe. Check out other chutney & thogaiyal varieties here.

Here’s how to make Peerkangai Thol Thogaiyal with step by step photos…

Pudina Thogaiyal/Mint Thogaiyal [Without Coconut]

Pudina thogaiyal is a very flavorful thogaiyal that can be made in minutes. It requires very less ingredients. I usually don’t add coconut to make this thogaiyal, but adding little makes it tastier. Do check out the mint chutney which I have posted earlier.  Check out other delectable chutneys here.

Here’s how to make Pudina Thogaiyal with step by step photos…

Mint Coconut Chutney/Pudhina Thengai Chutney [Side dish for Idlis & Dosas]

Today in Priyas Virundhu it is very healthy, simple and delicious Mint coconut chutney. It is very common and delectable chutney prepared in most of the houses in South India. Check out other chutney varieties here.

Here’s how to make Mint Coconut Chutney with step by step photos….

Carrot Chutney [Side dish/dips for Idlis, dosas, rotis etc]

For me, getting the kids to eat different vegetables is a big challenge, I think it is the same with many parents. And also when it comes to packing lunch for kids, my girl prefers to have only idlis, dosas, sandwich and rotis and no rice. So I make different types of chutneys all colorful and healthy ones as side dish/dips to pack for lunch. So here is one such chutney, none other than the interesting, healthy and delicious Carrot Chutney. Please check out my other Chutney Varieties here.

Here’s how to make Carrot Chutney with step by step photos….

Onion Chutney /Onion Thokku– My mom’s Version [Side dish for Idlis, Dosas etc]

Today in Priya’s Virundhu it is a very authentic and traditional recipe of South India, none other than the Onion Chutney. But this onion chutney is a little different from the regular onion chutney. This onion chutney is my mom’s version which she learnt from my grandma. This onion chutney is commonly prepared in Nagapattinam, Tamil Nadu in most of the houses. This is very delicious and easy onion chutney that can be prepared in a jiffy. So try it out friends you will really like it. Check out the other chutney varieties here.

Here’s how to make Onion Chutney with step by step photos…

Green Bell Pepper Chutney/Capsicum Chutney

Chutneys play a very important part in our day to day food, especially in South Indian cooking. We make variety of chutneys starting from green leaves to all kinds of vegetables. Today I am going to share “Green Bell Pepper/Green Capsicum Chuteny” with you all. I have posted other variety of chutneys before, do check it out here.

Here’s how to make Green Bell Pepper Chutney with step by step photos…