Posts Tagged ‘Side dish for idli & Dosa’


Rojapoo Chutney

There is a story behind the name Rojapoo chutney. “Rojapoo” means Rose. Back home, we had  a friend Shyamala maami, who would always say, “I made rojapoo chutney” and would also give us some sample of most of the items she cooks. As children my brother and I would believe that she actually put edible rose petals in them. Later when I grew up, I found that it was just a name given to the chutney for its  bright color, just how Idlis are compared to “Mallipoo”-Jasmine.

Sudachuda Malipoo Idlis with Rojapoo chutney-What a mind blowing combination from Chettinad Cuisine.


  • Sour  Tomatoes-2 (Sour ones are hard to find in the US. everything has to be  sweet here).
  • Big onion-1.                                                                     Rojapoo chutney ingredients
  • Small pearl onions-red variety-4 nos.
  • Red chillies-dry-2.
  • Gingelly oil-3tsp.
  • Salt to taste.
  • Mustard seeds.
  • Split urad dhal.


  1. Chop the onions and tomatoes into small pieces.
  2. Take oil in kadai and saute the chillies, onions-both big and small.
  3. Then add the tomatoes to the kadai and let it cook.
  4. Grind them to a fine paste and add salt.
  5. Season with mustard seeds and urad dhal.

Goes well with Idli and Dosa and Oothappam.

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Coriander Chutney

Ingredients:                                                Coriander chutney ingredients

  • Coriander Leaves-1 bunch.
  • Green chiilies-2.
  • Tamarind or puli-1/2 tbs.
  • Ginger- a small bit.
  • Coconut scrapes-2 tsp.
  • Raosted channa dhal-1tsp.
  • Salt to taste.
  • Asafoetida -a pinch.
  • Oil -1tsp for seasoning.
  • Mustard seeds.
  • Split urad dhal.


  1. Grind all the above ingredients together in a mixer with a little water and season with mustard seeds and urad dhal.

Note: Always wait for the mustard seeds to splatter and then add urad dhal.

Mint chutney can also be done the same way.


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Coconut chutney


  • Coconut scrapes-1 cup .                 Coconut chutney ingredients
  • Roasted Channa dhal-4 tsps.
  • Green chilly-2-3.
  • Salt to taste.
  • Mustard seeds-1tsp.
  • Split urad dhal-1tsp.
  • Oil for seasoning.


  1. Grind coconut, green chillies and channa dhal with little water.
  2. Add salt.
  3. Keep oil-1tsp and add mustard seeds. When it splatters, add urad dhal and pour over chutney.
  4. Mix them right before serving, so the urad dhal is crunchy.

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