Watermelon rind chutney

I haven’t heard about this chutney until one of my friends told me about it. She asked me to try and post it on my blog. I made slight change by replacing the channa dhal with melon seeds. It is very healthy and easy to make too. Instead of throwing the white portion of the watermelon, we can make it to a healthy recipe. Thank you Gayathri for the wonderful recipe.


Watermelon rind – From half fruit

Urad dhal – 1 tsp

Melon seeds – 2 tsp

Coconut bits – 2 tbsp

Curry leaves – few

Red chillies – 2

Tamarind – small piece

Jaggery – few


Oil – 3 tsp

For seasoning

Oil – 1 tsp

Mustard – 1 tsp

Urad dhal – 1 tsp

  • In a kadai add oil and saute urad dhal and melon seeds. Saute until they turn golden brown in colour.
  • Then add coconut, curry leaves, red chillies, tamarind and saute well.
  • Transfer it to the mixie jar and add jaggery, salt.
  • Again add oil to a kadai and saute watermelon rind until they are cooked well.
  • Transfer it to the mixie jar and grind it with other ingredients to a fine paste.
  • Finally take a small pan and temper mustard seeds and urad dhal.
  • Serve it with idli or dosai.

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Peerkangai thogayal/Ridge gourd chutney

Ridge gourd or peerkangai is a vegetable with high water content and rich in Vitamin C. It is low in saturated fat, cholesterol and high in dietery fibre.  I saw this vegetable for the first time after my wedding.  But didnt know what to do with it until my mom came to look after me when I was unwell.  From that time, I have started using this vegetable regularly in my kitchen. My husband too loves this thogayal a lot and if I forget to make this ,he ll ask himself and I make it.


Ridge gourd- 1

Horsegram- 1 1/2 tbsp

Channa dhal- 1 tbsp

Curry leaves- few

Tamarind- A small piece

Green chillies- 2

Coconut pieces- few

Coconut oil- 1 tsp


Salt- To taste

  • Wash and peel the skin of ridge gourd.
  • Slice them or chop them into bits.
  • In a pan, add the chopped ridge gourd and saute them until it is cooked. Keep them aside.
  • In a pan, add coconut oil. then add horsegram, channa dhal, curry leaves, green chillies, tamarind. Saute them well until the dhal turns golden brown in colour.
  • Then add coconut pieces and saute.
  • Finally add the ridgegourd and saute for a minute.
  • Add them in a mixie jar and add jaggery, salt.
  • Grind them to a fine paste. Donot add water to grind.  If you add water it will become watery.’
  • Serve the thogayal with rice and a tsp of oil. Mix it and eat hot.
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Thengai Thogayal

Thogayal are similar preparations to chutney with a pasty consistency.  My mom and grandmom makes ulundhu thogayal and Paruppu thogayal regularly at home. It goes best with Sambar and curd rice. Also it can be mixed with plain rice along with the ghee. I came to know about coconut/ thengai thogayal through one of my friends.  She is experiencing second pregnancy with morning sickness. But this is the one recipe which she loved to eat. Whenever her mom asked her as what to make something special for her to eat, she asks for this. I learnt this from her and made this at home. I mixed it with hot steaming plain rice and topped it with a teaspoon of ghee. It was heavenly.


Coconut – 1/2

Urad dhal – 1 tbsp

Red chilli – 4 or 5

Tamarind – half lemon size

Asafoetida – 1/2 tsp

Jaggery – 1/2 tsp

Salt – To taste

Oil – 2 tbsp


  • Shred the coconut and keep aside.
  • Add a tbsp of oil in a kadai and fry the coconut, urad dhal and red chilli. Saute until they turn light brown.
  • Allow the ingredients to cool for a while.
  • Grind everything together with salt, jaggery, asafoetida and tamarind.
  • Again add oil in a kadai and splutter mustard seeds. Add the ground thogayal and saute till the oil separates.
  • Serve it with curd rice or mix it with plain rice topped with ghee.

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Coconut Chutney

   Coconut Chutey / thengai Chutney is a an easy and common side dish made for idli and dosai in South Indian households.  Though this is a very simple and easy one, I would like to post this for the beginners. Coconut chutney is my all time favourite.  I always like to have this as a side dish for idli, pongal and sometimes for dosai too.  But after my wedding this became a very rare recipe as my husband doesnt like it. So whenever I go to my place, I ask my mom to make this for idli and pongal.  Hereafter I will make this simple  recipe a regular menu in my kitchen .

Grated coconut – 1/2 cup

Fried Gram dhal(Pottukadalai) – 2 tbsp

Green Chilli – 2

Salt -To taste

Water – As required

To Temper

Oil – 1 tsp

Mustard seeds -1/2 tsp

Urad dhal – 1 tsp

Curry leaves – 1 sprig

  • Grind together Coconut, fried gram dhal, green chilli, salt with little water.
  • Add water if necessary.
  • In a pan, add oil and splutter mustard seeds. Once they crack add urad dhal and curry leaves. When they turn golden brown add this to the ground chutney.


  • You can add ginger and omit fried gram.
  • Add a sprig of coriander and curry leaves which gives a nice aroma.
  • Add roasted channa dhal in the place of fried gram.
  • You can also peanuts instead of fried gram.
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Brinjal Thogayal

Brinjal is my all time favourite vegetable. I love to eat it in any form. Brinjal thogayal is a good substitute for the regular tomato chutney or coconut chutney. It goes well with Idli, dosai and best with plain rice drizzling ghee into it.  Normally people cook the brinjals in direct flame and call it as sutta kathirikkai thogayal.  But I just sauted it in oil in order to avoid the smoky flavour.



Brinjals – $ Nos

Tamarind – small piece

Urad dhal – 1 tbsp

Red chillies – 4

Asafoetida – 1/4 tsp

Salt  – To taste

Oil –  To cook

For Seasoning

Oil – 1 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Curry leaves  – Few

  • Heat oil in a pan and saute the brinjal well. Let it gets cooked.  Sprinkle water and close the lid for 3 minutes.
  • Now add th e urad dhal, tamarind, red chillies and saute everything until they turn golden brown.
  • Allow it to cool.
  • In a mixer, grind every thing together.
  • In the same pan add oil, temper mustard seeds. Once they crack, add the urad dhal, curry leaves and asafoetida and saute till the dhal turns golden brown.
  • Add the ground brinjal mixture and saute till the oil separates.
  • Serve it with idli, dosai or mix it with rice and eat.

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