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Occassionally I used to make different types of chutney for the break fast. One such chutney is a carrot chutney. Its healthy, colorful chutney which goes very well with idly/dosa.

Carrot Chutney


Carrot2 big size
Grated coconut3 table spoon
Red Chilli3
Coriander Seeds2 table spoon
SaltTo Taste
Peanuts1 table spoon

For Seasoning:

Oil1 tablespoon
Mustard Seeds1 teaspoon
  • Peel the carrot skin, grate it and keep it aside
  • Heat the oil in pan, add red chilli and coriander seeds and and fry it and keep it aside. Keep an eye on the red chilli. Switch off the flame when the color changes to light brown.
  • Heat some more oil in pan and add grated carrot and fry it till it is cooked completely.
  • When the heat of the fried ingredients begins to cool add these to the mixer along with the peanuts, grated coconut, salt and grind it to a nice paste
  • Heat oil in pan, add mustard seeds and when mustard seeds begins to sputter remove from flame and add this to the ground carrot chutney
  • The delicious carrot chutney is ready to serve with idly, dosa, chapati

Mambazha payasam (Mango Gheer) is one of my favourite payasam. The main ingredients for Mambazha payasam (Mango Kheer)are Mango and jaggery along with coconut milk. Most of us love to eat Ripe mangoes and i have tried to make gheer using these mangoes which i believe everyone will love to have.

Ripe Mango(Medium Size)2
Grated Cocunut1 Cup
Moong dhal2 tablespoon
Raw Rice5 tablespoon
Grated Jaggery1 Cup
Cardamom Powder1 Teaspoon
Coconut bits4 teaspoon
Ghee1 Teaspoon


  • Grind the grated cocunut with 1/4 cup of water and squeeze the milk from it and keep it aside - This is the squeezed milk number 1 which would be little thick.
  • Again add 1/4 cup of water to cocunut and grind it and squeeze the milk from it and keep it aside in a separate vessel. - This is squeezed milk number 2. Do not mix up the first and second squeezed milks together.
  • Finely chop the mangoes after peeling the skin and grind the chopped mangoes in a mixer.
  • Dry fry the moongdhal till it becomes red colour
  • Mix the fried moong dhal and rice and add required water and pressure cook it.
  • Melt jaggery in water and remove scum. Add the cooked rice, and dhal mixture with jaggery. Add 1 cup of water.
  • Let the jaggery boils well till its raw smell goes off.
  • To this add the mango pulp and allow the mixture to boil.
  • When the rawsmell of jaggery goes away, add the squeezed cocunut milk number 2 to the rice mixture and let it boil for a minute. When the mixture starts to bubble, add the squeezed cocunut milk number 1 and cardamom powder and switch off the flame.
  • Heat a pan, add little ghee and add coconut bits and fry till it turns golden brown color. Add the fried coconut bits to Mambazha payasam (Mango Gheer).
  • Now the Delicious Mambazha payasam (Mango Gheer)is ready for serving

Thuvayal is an easy dish which can be prepared qickly. Whenever i feel like lazy i opt for making thuvayal. Thuvayal sadham with fried applam is very tastier. Some people use the thuvayal for a side dish to Rasam sadham. I make different thuvayals based on the availability of vegetables at that time. The recipe for all thuvayals are same. Recently i made Mullangi (Radish) Thuvayal. The recipe for the same is given below.

White Raddish3
Urdal3 teaspoon
Red Chilli2
Hinga pinch
Oil1 tablespoon
SaltTo taste


  • Wash the radish (Mullangi) and chop it finely
  • Heat the pan, add oil. When the oil is hot, add red chilli and urdal
  • Fry the dal till it turns golden brown color
  • To this add hing and fry for a second
  • Take this in a mixer
  • Now add the remaining oil and add the chopped mullangi (radish)
  • Fry the mullangi till it is cooked completely. Add this to to the mixer
  • Along with this add salt, and a pinch of tamarind.
  • Grind it to a fine paste without adding water.
  • Take this out in a bowl. Now the delicious mullangi thugayal is ready to serve with hot rice.
Note : I usually add a table spoon of coconut with all thuvayals which not all people would like. In the below picture of mullangi thuvayal is made with coconut. But its purely the individuals choice.

Mullangi Thuvayal


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