Onion Chutney
Chutneys are a common fare in South Indian households. Most of the times I make the red coconut chutney or white coconut chutney because its …
Panch Phoron | Bengali Five Spice Mix
Panch phoron is a whole spice blend used in Eastern Indian and Bangladesh, especially in Bengali cuisine. Panch phoron literally means five spices. It’s a …
Instant Mango Pickle
One can’t think of summer without mangoes. Its the season when you get mangoes in abundance Another thing linked to mangoes is pickle. Different types of …
Kollu Kalathu Podi | Horsegram Dal Powder
Kollu, also called as Horsegram or Muthira in malayalam is a thin oval shaped bean known for its nutritional and medicinal values. Kollu kalathu podi is a …
Mint Chutney | Pudina Thogayal
Mint chutney/ Pudina Thogayal is a flavorful and aromatic dip made from mint leaves. This mint chutney is prepared without adding coconut. Mint chutney can be served with dosa, …
Tomato Chutney | Thakkali Chutney
Ingredients: Tomato – 3 bigShallots/Small onion – 3/4 cupRed chillies – 7 to 8 (adjust spice according to your taste)Urad dal – 2 tspSalt – …
Thenga Chammanthi | Kerala Style Coconut Chutney
Kerala style thenga chammanthi is a dry and spicier version of coconut chutney, served usually with kanji(rice poridge), dosa/idli and rice. This chutney makes an …
Onion Tomato Chutney
Ingredients: Onion – 1 big, sliced Tomato – 2 big, sliced Garlic – 5 to 6, sliced Red chillies – 3 to 4 (adjust spice …
Coconut Chutney | Thengai Chutney
Ingredients: Grated coconut – 1/2 cup Green chillies – 2 to 3 (adjust spice according to your taste) Roasted bengal gram/Pottu kadalai – 2 tsp Ginger – …
Red Coconut Chutney
Ingredients: Grated coconut – 1/2 cup Red chillies – 4 to 5 (adjust spice according to your taste) Roasted bengal gram/Pottu kadalai – 1 tsp Shallots/Small onion …