A simple chutney made out of lightly peeled ridge gourd. Ridge gourd is also known as peerkangai (Tamil), beerakaya (Telugu), heerakai (Kannada), turai/tori (Hindi). This chutney or thogayal/thuvaiyal as it’s called in Tamil is great with idli/dosa, and with rice.
This is the basic lemon pickle recipe that is a staple in most Indian households. There are probably hundreds of variations of this preserve from the many regional cuisines in India. This one is a simple one made in Tamil Nadu. Goes excellent with the ubiquitous tambrahm cooler aka yogurt rice aka thayir saadam, upma, roti, etc. Versatile. Settles an uneasy stomach in its salted version. Just an amazing pickle.
A chutney from the memories of my childhood; a rustic onion chutney to serve with a multiple of dishes such as idli, dosai, poori, rotis, upma, etc. Heat of the chilies, balanced with the sweetness of the onion, and the sourness of the tamarind makes a wonderful accompaniment to mild and bland dishes.
Super quick, bright flavors, packs a good amount of protein, and the taste will wake up your palate! Try this fresh mint and peanut chutney that involves no cooking, and zero oil.
An easy chutney, that is the most basic and go to recipe for a side dish for idli, dosai, vadai, bonda, etc. Takes about 15 minutes from start to finish!
