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…
Category: Chutneys & Powders
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…
Pulikachal (A Tamarind Dip)
For years, this was one of my favourite dishes. It’s a sour dip that is fantastic with steamed rice. It is also made into a puliyodharai (tamarind rice) and as an accompaniment with rice when the wet dish does not contain tamarind (like mor kootan, mulakootal…) I have always been fond of sour food ever…
Vazhaipoo Thogayal (Banana Blossom Chutney/Dip)
Thogayals are basically thick chutneys or dips. It is a concept unique to South India. These thogayals are served with rice and an accompanying wet dish. If the wet dish is bland (say Mulakootal), then a thogayal is a must. Of course, you can serve a thogayal with several breakfast dishes like dosa and idli…
Kalyana Gothsu (Mixed Vegetable Dip)
Kalyanam means marriage. This chutney is often served at marriages. But nothing prevents one from making this frequently at home, as I did. The most well known of gothsus is the eggplant one. The ones made with tomatoes are also very popular. These use a single vegetable. In kalyana gothsu, the vegetables used are normally…
Kothamalli Thogayal (Thick Coriander Chutney)
The concept of thogayal is unique to South India, I suspect. A thogayal is a thick chutney. Almost any vegetable is capable of being converted into a thogayal. However, the most traditional ones are made of coconut or lentils. Thogayals often accompany bland preparations such as mulakootal (a dal made using lentils and various vegetables)….
Murungai Elai Chutney (Moringa Leaves Chutney)
I have a large moringa tree in my garden – and therefore have an inexhaustible supply of fresh leaves. I often use these greens in my smoothies. They taste wonderful. And there are several other recipes using moringa leaves. My favourite is murungai elai adai – a delicacy in Thamizhnadu and Kerala. The recipe is…
Vegan Mayonnaise
I have been extremely lazy to try out a WFPB mayonnaise. One of the reasons is that most WFPB recipes for mayonnaise contain cashews. Which results in me consuming more cashews in a day than is the permitted limit of 2 tbsp per day – the restriction that I follow. But one day, being in…
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