Category Archives: Chutneys/Dips

Karuveppilai Podi/Curry Leaves Powder

Karuveppilai Podi/Curry Leaves Powder is a staple in my mother’s kitchen. She always makes many podis like this (Paruppu Podi, Idli Podi, Khus Khus Podi etc to name a few..). When in no mood to cook, just mix this with hot steamed rice and ghee and you are good to go. Tastes divine, absolutely healthy and makes use of the curry leaves that are otherwise thrown away. What else can you ask for!!!

This one is a gem of a recipe. You can serve this with idlis and dosas too. When you have an abundance of curry leaves, you can make this and safely stock it up. Do try and let me know your feedback at or on my fb page at


Curry Leaves – 1 cup tightly packed
Urad Dal – 1/2 cup
Channa Dal – 1/2 cup
Coriander Seeds/Dhania – 1/4 cup
Pepper – 1 tsp
Jeera/Cumin Seeds – 1 tsp
Dry Red Chillies – 12-13
Salt – to taste


1. Dry roast curry leaves in a kadai till they turn dry and crisp. Keep aside.
2. Next dry roast the dals on a low flame till they turn golden brown.Keep aside.
3. Dry roast pepper,jeera and dhania till the dhania changes color.Keep aside.
4. Finally dry roast the chillies till they give a nice sound and turn crisp.
5. Once all the ingredients have cooled down, blend them with required salt in a mixer. The powder can be coarse or fine depending on your choice.

Pachi Pulusu/Tamarind Chutney – best match for Pongal :)

I love Pongal – yes, the pure and divine Ven Pongal(recipe coming soon) laden with ghee and cashews !! The very thought of it makes me drool. A super yummy Pongal can be made even better with an appropriate accompaniment, right? Pongal is usually accompanied with Coconut Chutney or Sambar. However, people in my family make something called Pachi Pulusu aka Tamarind dip. There are many versions of this. The one I am posting here is of course from mommy dearest 🙂 This tastes heavenly when paired with Pongal with the tangy taste tickling our taste buds.

This mainly uses tamarind along with green chillies and a few other ingredients. Jaggery is also added to impart a slightly sweet flavour to this. Apart from the tastes matching perfectly, the color matches perfectly to the white Ven Pongal. Tamarind has a host of health benefits. It is extremely good for skin and hair. Acts as a good laxative. For more information refer If you have only tried sambar or chutney as a side dish for Pongal, then it is time for a change. Try this out and let me know your feedback.

Pachi Pulusu

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 10 minutes


Tamarind – Gooseberry Sized
Green Chillies – 2
Paruppu Podi / Roasted Gram Powder – 1.5 tsp
Chilli Powder – 1/2 tsp
Jaggery – 2 tsp or more
Oil – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Salt – to taste


1. Soak tamarind in water and extract the juice completely. Keep aside.
2. Heat oil in a pan.Temper mustard seeds and curry leaves.
3. Saute slit green chillies.
3. Now add the tamarind extract, paruppu podi, chilli powder, jaggery and salt to taste.
4. Allow to simmer and thicken.
5. Serve hot with pongal.


– Paruppu Podi is a mixture of roasted gram powder and red chillies. you can just use roasted gram powder instead of this.
– If roasted gram powder is used, chilli powder can be increased according to taste.
– Quantity of jaggery can also be varied according to taste.

Onion Coconut Chutney – can be made in a jiffy!!

Well, I am back with a post after a very very long time. Was extremely busy migrating my site to a new host and all that. Finally, got a chance to post this recipe. Very often we get bored with the usual accompaniments that go with the evergreen idlis/dosas. I have already posted a lot of different chutney recipes like Apple Chutney, Sweet Corn Chutney etc. (Click here for all chutney recipes). This time it is a very simple chutney recipe that goes very well with idlis/dosas – Onion Coconut Chutney. There are two versions of onion chutney that my mother prepares. One with just onions and this one which uses ingredients very similar to coconut chutney but with some differences. Off to the recipe now.


Serves: 4

Preparation Time: 10 minutes
Cooking Time: 2 minutes


Onions – 2 medium sized chopped
Coconut – 12-15 bite sized pieces
Roasted Gram / Dalia / Pottukadalai – 2.5 tbsp
Dry Red Chillies – 4/5
Salt – to taste
Oil – 1 tsp
Curry Leaves – a few
Mustard Seeds – 1 tsp


1. Blend all ingredients except oil, curry leaves and mustard seeds to a paste adding little water.
2. Temper mustard seeds and curry leaves in oil and add to the chutney.


Sweet Corn Chutney -for your idlis and dosas!!

Had some sweet corn lying in my pantry. Wanted to try out something new and this chutney was the result. Paired it with some Broken Wheat idlis and it tasted great. If you are bored of the usual corn chat or soups etc., try this chutney for a change. This will surely be a change from your usual chutneys too!! Check out the recipe.

Sweet Corn Chutney

Serves: 4

Preparation Time: 10 minutes
Cooking Time: 10 minutes


Sweet Corn Kernels – 3/4 cup
Channa Dal – 3 tbsp
Red Chillies – 2
Green Chillies – 2
Tamarind – Gooseberry sized
Jaggery – 1 tsp or to taste
Oil – 1 tsp
Salt – to taste
Curry Leaves – a few
Mustard Seeds – 1/2 tsp


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1. Heat oil in a pan. Temper mustard seeds and curry leaves. Keep aside.
2. Heat some more oil in a pan. Saute channa dal and chillies till dal turns golden brown.
3. Steam corn kernels with some water till it turns soft. I microwaved the corn with some water for 3 minutes. You can also put it in boiling water for 2-3 minutes.
4. Grind the boiled corn, channa dal, chillies along with tamarind, jaggery and salt to a smooth paste.
5. Add the tempering to the chutney finally.
6. Serve with idlis or dosas.

Idli Podi – the perfect accompaniment for your idlis and dosas!!

Idli Podi/Molagapodi or Gunpowder – yes, the name is so common in almost all South Indian homes. When you run out of time to prepare a chutney or sambar, just a dash of gingelly oil into this yummy powder does the magic!! This can be used for stir fries/poriyals too. Goes really well with idli, dosa, uthappams etc. A South Indian tiffin menu is incomplete without this. This recipe is from my mother in law and it tastes great. Now off to the recipe.

Idli Podi


Dry Red Chillies – 35-38
Coriander Seeds – 3/4 cup
Urad Dal – 3/4 cup
Channa Dal – little more than 1/2 cup
Asafoetida/Hing/Perungayam – 3 or 4 pieces
Oil – 2 tsp
Salt – to taste


1. Heat oil in a big kadai. Once oil is hot, add asafoetida pieces and roast till they change color and are soft.
2. Add the chillies with the stem and roast till they are crisp and give a tingling sound.
3. Add urad and channa dals. Once they start to turn brown, add dhania/coriander seeds and roast till the dals are golden brown. Switch off the stove.
4. Let the whole mixture cool down.
5. Discard the stem of the chillies.
6. Blend everything along with required salt to a powder.
7. Store in airtight container.


– Please ensure the roasting is done on a low flame.
– Take care not to burn the chillies. They should not become black.

Almond Raisin Chutney for idlis,dosas,pongal etc..

Does the word Chutney remind you of the usual Coconut chutney or tomato chutney?? Time to change!! I had already posted a recipe of Apple Chutney. Now is the turn to make some nutty chutney – No not coconut but almonds…Got the basic idea from my co-sister. Almond is to be used in place of coconut and she said it tastes very similar to coconut chutney but much much healthier. I really wanted to try it out and finally today was the day 🙂 I wanted a different taste, so added some raisins and tamarind to make it sweet and sour. Tasty indeed and made in a jiffy!! No shredding of coconuts or no health concerns involved. This is a no-cook healthy chutney and is a perfect choice of chutney for idli, dosa or any other tiffin 🙂

Almond Raisin Chutney

Serves: 2

Preparation Time: 10 minutes


Almonds – 25
Raisins – 15
Fried Gram/ Pottukadalai – 2 tbsp
Tamarind extract from a little bigger than a marble sized piece
Oil – 1 tsp
Mustard Seeds – 1 tsp
Green Chillies – 3
Salt – to taste

1. Blend all ingredients except oil and mustard to a smooth paste.
2. Temper mustard seeds in oil and add to the chutney.


Tomato Thuvayal/Thogayal/Chutney – with curry leaves!!

Thogayal is a kind of chutney that is prepared in Tamil Nadu.Most recipes that I post here are either from my mother or my mother in law. Mom makes this yummy chutney and I somehow still can’t match upto her taste. This tastes amazingly great with idli, dosa or even plain rice. This has pepper and curry leaves too which lends a unique taste to this thogayal. Now off to the recipe….

Tomato Thogayal

Serves: 2 or 3

Preparation Time: 5 minutes
Cooking Time: 15 minutes


Tomatoes – 3 medium or 2 big
Urad Dal – 1.5 tbsp
Red Chillies – 4 or 5
Pepper – 1/2 tsp
Jeera – 1/2 tsp
Curry Leaves – a handful
Oil – 2 tsp
Sugar – 1/2 tsp(optional)
Salt – to taste
Mustard Seeds – 1 tsp


1. Chop tomatoes into bite sized pieces and keep all other ingredients ready.
2. Heat 1 tsp oil in a pan. Roast urad dal and red chillies. once the dal starts turning light brown, add the pepper and jeera and saute for 2 minutes.
3. Switch off the flame and dry roast curry leaves in the heat of the pan. Keep aside.
4. Now heat the remaining oil and saute tomatoes till they turn soft and mushy.
5. Grind all the roasted ingredients along with tomatoes, salt and sugar to a paste.
6. Temper mustard seeds and add to the chutney.

Have lots of coriander at home?? Make this Coriander Curd Chutney then!!

When your pantry is overflowing with coriander, you might be wondering how to use it up! You can make a lot of dishes with this healthy and easily available herb like Coriander Rice(replace mint with coriander in this recipe) or combine it with some other ingredient and make something like this. Or you can just try this easy peasy chutney that goes well with hot rice, idli, dosa or anything else!!

Coriander Curd Chutney

Preparation Time: 5 mins
Cooking Time: 10 mins


Coriander – 1 medium bunch
Urad Dal – 2 tbsp
Dry Red Chillies – 4-5
Onion – 1 medium sized finely chopped
Mustard Seeds – 1 tsp
Curd – 4-5 tbsp
Salt – to taste
Oil – 2 tsp
Sugar – 1/2 tsp(optional)


1. Heat oil in a pan. Roast urad dal and chillies till dal turns brown. Keep aside.
2. In the same pan, add coriander leaves and slightly saute them till it reduces in size.
3. Heat remaining oil in a pan, temper mustard seeds and saute finely chopped onions till they turn transparent.Allow to cool.
4. Blend roasted dal, chillies, coriander and salt to a semi-coarse paste.
5. Now mix the above mixture with curd and sugar.Add the mustard seeds and sauteed onions.
6. Garnish with coriander leaves.

Lauki/Sorakaya/Bottle Gourd Chutney/Pachadi – Yumm is the word!!

Lauki/Sorakaya/Bottle Gourd is one vegetable which I was really not fond of until I had it in the form of this chutney or pachadi. Andhra is famous for its spicy pachadis and chutneys that we usually mix it with hot steamed rice and ghee. This is one such Pachadi that I learnt from my grandmother. She makes the best lauki chutney. I still cannot match the taste of the chutney that she makes. Curd rice/ pappu buvva(dhal rice) and this chutney make the best pair. This also goes very well with idlis and dosas or anything for that matter. I am just drooling as I write this post. This is extremely simple to make but the taste is just out of the world!! Try it out for yourself.



Lauki/Bottle Gourd – 8-9 big pieces
Green chillies – 2-3
Tamarind – slightly bigger than marble
Jaggery – as required
Salt – to taste
Oil – 1 tsp

To Temper:
Mustard Seeds – 1 tsp
Onion – 1 small chopped finely
Curry leaves – a few
Oil – 1 tsp


1. Pressure cook the lauki pieces till soft. You can also cook them in an open pan if you do not want it very soft.
2. Heat oil in a pan and saute green chillies.
3. Blend the cooked lauki along with chillies, tamarind, jaggery and salt to a fine/coarse paste as per your preference.
4. Heat oil in a tempering pan and temper items given under “To Temper” section and add to the blended mixture.
5. Yummy lauki chutney is ready. Serve with hot rice and ghee/ curd rice/ paruppu saadham.

Note: Please do not omit jaggery as it gives a very unique taste to the chutney.

Chutney…Have u heard of apple chutney?? Read on!!

Had loads of apples at home. Kiddo does not like apples. And we people are bored of eating it again and again. So wanted to do something else with the apples when I came across this recipe in a cookbook. Trust me, this tasted extremely yummy!!!

Apple Chutney


Apples – 2
Oil – 1 tsp
Mustard Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
A pinch of asafoetida
Red Chilli Powder – 1/2 tsp
Sugar – 1 tsp
Salt to taste


1. Peel and chop apples into fine pieces.
2. Heat oil in medium flame and temper mustard seeds.
3. Once they splutter, add fenugreek seeds, turmeric powder, asafoetida and apples.
4. Stir and mix thoroughly.
5. Add chilli powder, salt and sugar, stir and cook till apples turn soft.
6. Garnish with coriander leaves.
7. Can be served with idli/dosa.