A basil-based chammanthi, thogayal, or pachadi is a refreshing twist on traditional South Indian condiments—perfect with rice. The sweet, peppery aroma of basil blends beautifully with coconut, lentils, tamarind, and mild spices, creating a bold yet balanced flavor. It’s easy to adjust the heat, making it family-friendly or fiery as desired. Beyond the taste, basil…
Category: Chutneys & Powders
How to Make Authentic Bisi Bele Bath Powder at Home
Bisi Bele Bath powder is a rich and aromatic blend of spices that gives the classic South Indian dish its deep, complex flavor. Made with coriander, cumin, cinnamon, cloves, dry red chilies, fenugreek, and curry leaves, it not only enhances taste but also offers numerous health benefits. Coriander and cumin aid digestion, cinnamon helps regulate…
Kalathu Podi (Powdered Lentils)
Kalathu Podi (also called Parupu Podi) is nothing but a variety of lentils roasted and ground to a powder. Many regions in India have a culture of mixing these powders with steaming hot rice and adding a dollop of ghee or oil. Just make a ball of this and pop it into your mouth to…
Getti Chutney (Thick Coconut Chutney)
Getti chutney, a cherished accompaniment in South Indian cuisine, is known for its pristine white color and thick, coarse texture. Made primarily from grated coconut, it has a slightly grainy yet rich mouthfeel that provides a delightful contrast to the smoothness of idlis and the crispiness of dosas. The chutney is often tempered with mustard…
Rasam Powder
Many South Indian households (as indeed all Indian households) have a variety of powders to be used in cooking. I presume this is because mornings have become really rushed. These powders, pre-prepared and stored, saves a lot of precious time. I am not really familiar with the powders in most parts of the country. But…
Village Style Chutney
Many South Indian breakfast dishes is often accompanied with a chutney. There are literally hundreds of chutneys. The most popular of these are coconut or tomato. The one that I am posting today is very unusual and delectable. Frankly, I did not expect it to be so tasty. And really easy to prepare. If you…
Snake Gourd Chutney
I keep experimenting with chutneys as they are very simple to make. Fresh coconut is a magic ingredient which makes any chutney taste great. I have experimented with several vegetables and they have all turned out well. But using snake gourd is off the beaten track even by my standards. It is on a whim…
Green Tomato Chutney
The taste of green tomatoes (unripe tomatoes) is a little different from the red ones. I have often had dishes made with the green variety and have enjoyed them thoroughly. So, I was delighted that the Saturday organic market had some green tomatoes to offer. I wasted no time in lapping them up. And promptly…
Allam Pachadi (Ginger Chutney)
I do love ginger chutneys, but make them only rarely. That’s because the balance of ginger and other ingredients must be perfect to get a great tasing chutney. Otherwise, the bitter taste of the ginger will come through. This recipe, from the South Indian states of Andhra Pradesh/Telengana is a classic. It pairs well with…
Chidambaram Kathrikkai Gothsu
Chidambaram is a small temple town in the South Indian state of Thamizhnadu. Most activity in the town revolves around the temple, dedicated to Lord Shiva. It is a very old temple (more than 2,000 years) and huge. Many parts of the temple are in ruins. It is said that Shiva assumed his dancing form…
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