Chutney / Thogayal / Chammanthi

There are different kinds of powder (podi) in South Indian cuisine to serve with idli/dosa and steamed rice. One advantage of these spiced powders is …

As a South Indian, dosa and idli are our staple food for breakfast and dinner. So whenever I make idli or dosa, I’m in dilemma …

Chammanthi is nothing but a Kerala style dry chutney made with coconut, chillies and other additions like shallots, ginger, tamarind etc. In olden times, it …

Idli and dosa are a staple breakfast and dinner item in most South Indian homes. So I’m always on the look for different chutney recipes …

Red capsicum chutney is one of our family favorites. Whenever i grind for idli/dosa batter, I always stock red capsicums in my fridge to make this …

Chammanthi, a kind of thick chutney, is a popular Kerala dish. Traditionally, it is made in ammi kallu (stone grinder) which brings out the real …

Curry leaves is one of the indispensable ingredients in South Indian cooking. They not only add flavor and aroma to a dish, but provide numerous …

Paruppu thogayal is a simple and easy, coarsely ground thick chutney made with toor dal (yellow pigeon peas), dried red chillies, coconut and peppercorns. Paruppu …

Thogayals are an excellent accompaniment for rice and comes handy on busy days or when you are lazy to make an elaborate lunch. Thogayals can …

Chutneys are an essential part of South Indian breakfast. Be it idli, dosa or pongal, without a chutney the meal is incomplete. Now this peanut …