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…

Thakkali Gothsu (Tomato Dip)

Gothsu is a South Indian chutney used to pair with breakfast dishes such as dosa or idli. It can also pair with rice as an accompaniment. Or even Indian flat breads. Needless to say, gothsus are extremely tasty. The most well-known is the kathrikkai gothsu (eggplant dip). However, several vegetables can be used to make…

Coconut Yogurt Chutney

There are innumerable varieties of coconut chutneys. The simplest being just ground coconut with a little tempering. I love coconut chutneys is any form. They are really versatile and pair well with most South Indian breakfast and snacks. I cannot imagine a Mysore Bonda without a coconut chutney. Similarly, a Medhu Vada. So, the coconut…

Carrot Chutney

I have a book with over a hundred chutney recipes. I therefore do not experiment with chutneys often. However, I recently had a lot of carrots lying around. I therefore asked Hari to prepare a carrot chutney for breakfast with my dosa. I never thought that it would be so tasty. It paired excellently with…

Chilli Garlic Chutney

I normally hesitate to post very spicy recipes, especially those that are chili hot. For two reasons. Firstly, many of my friends and followers are not very fond of chili hot dishes. Secondly, my own tolerance has gone down dramatically with age. But there are some kinds of cuisine that are required to be fiery….

Bombay Chutney

Chutneys are a very common feature in South Indian households. They are prepared at least three to four times a week, if not more. There are therefore hundreds of chutney varieties. While the taste varies somewhat, the concept is very similar. For example, if one is doing a vegetable chutney, then the method is to…

Curry Leaf Chutney/Dip

Curry leaves are probably one of the healthiest greens on the planet. They have numerous health benefits – too many to enumerate. References to this wonder green can be found in ancient Tamizh texts, as early as the 4th. century AD. It is widely used in Indian cooking, especially South India. However, this superfood is…