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.
Coconut Chutney For Idli/Dosai
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!
Black Bean Cheese And Pepper Enchilada
This is a super easy, healthy, and satisfying dinner on a cold winter night. Especially if you get your husband to make them for you! My husband learned this recipe when the kids were in middle school. They’re now in grad school/employed. He still makes it for the family every winter at least once on request, and boy, do we love it! It’s easy to put together, and the leftovers make a beautiful lunch! Chock full of protein, vitamins, and calcium, it’s as delicious as it’s healthy. We typically don’t use low fat anything, but feel free to use low fat cheese. Or vegan cheese, and make it vegan!
My son calls this Mexican Masala Dosai 🙂
Tomato Onion Chutney For Idli/Dosa
This is one of the easiest chutneys you can make and requires very less effort. And tastes heavenly with idli and dosai. Try it!
Peanut Chutney For Idli/Dosai
A chutney made with peanuts and no coconut. Satisfying, tangy. Healthy to boot, with the fats and protein from nuts. Excellent with idli and dosa.