Archive for the ‘Chutneys’ Category

Thengai milagai podi.

You can make Mulagai podi using dessicated dry coconut instead of til.

Kadalai milagaipodi.

Ground nuts lightly fried, skinned and coarsely ground can be added to enhance the taste of this powder.

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This chutney enhances the taste of all varieties of dosas and idlies.



Tomato 2 large. (roughly chopped)

Onion 2 medium sized (Sliced)

Coconut( grated) 2 tablespoons

Curry leaves 1 twig

Corriander leaves 4 twigs

Ginger ½ inch

Sesame/Til oil 1 table spoon

Urad dal 1 tablespoon

Chilli 2 green and 2 dry red ones.


¼ teaspoon powder or a small piece.

Salt to taste


Heat oil in a kadai. Fry the urad dal red chillies and hing till it turns golden. Add onions, fry for a minute. Add tomatoes and keep stirring. When tomato is half done add the remaining ingredients and cook in a low flame for 3 minutes, stirring in between. Grind in to a paste adding 2 tablespoons water.

Transfer the chutney to a serving bowl and decorate with coriander leaves.

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This simple chutney goes well with all tiffins and snacks including Chapathi and Puri. Makes an additional side dish.


Grated coconut 1 cup.

Green chilli 3nos.

Chutney dal(pottukadalai) 2 tablespoons.

Coriander 3 twigs(cleaned and washed)

Tamarind 1 inch piece.

Ginger(optional) 1/4 inch

Salt to taste.

For seasoning 1/2 teaspoon each of mustard seeds and urad dal

1 teaspoon oil


Grind all ingredients together adding 1/2 cup water to make a smooth chutney. Heat the oil in a small kadai, add mustard seeds and when they crackle add urad dal. Fry till dal is golden and add to the chutney just before serving.

Some add couple of spoons of curd to this chutney just before serving to enhance the taste.

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This awesome chutney goes well with all tiffins and snacks.


Baby onions peeled 1 cup

Tomato ( roughly cut) 2 nos. ( big).

Red chilli 2 nos.

Salt 1/2teaspoon.

For seasoning

Curry leaves 1 twig

Mustardseeds 1/2 teaspoon

Sesame/Til oil 2 tablespoons


Grind all ingredients for the chutney in to a smooth paste, with out water. Heat the oil in a Kadai, add mustard seeds. When it splutters, add curry leaves and the ground chutney. Fry for 3 minutes in medium flame stirring continously.

Tip: You can add ginger and garlic to this recipe if you like the taste.

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