Thengai Thogayal (Coconut, Nariyal Chutney)

It suddenly seems to be raining thogayals in my cuisine. Having just made the ponnangani keerai thogayal, it was the turn of the very classic coconut thogayal next. When made with the right consistency (thick and very slightly moist), this dish tastes divine. I often forget how much I love it until I taste it…

Ponnangani Keerai Thogayal (Dwarf Copperleaf, Garundi Chutney)

I had recently made a Sri Lankan dish using dwarf copperleaf. The result was outstanding. I still had a bunch of the greens left. Rather than making the usual South Indian dishes using greens, such as poriyal (stir fry), masiyal (mash) or kootu (wet dish), I decided to try something different. I had recently made…

Manathakkali Keerai Thogayal (Black Nightshade Chutney/Dip)

In South India, there is a tradition of consuming black nightshade – both the greens as well as the berries. The berries are often sun-dried and used to temper a wonderful lentil based dish called Vathal Kuzhambu. Or deep-fried and consumed as a snack or an accompaniment in a meal. I, of course, air-fry them…

Coconut Chutney (Dip)

My post today is the very easy, but wonderfully tasty, coconut chutney. This is a classic. There are several variations to this chutney. The recipe presented here is the most basic one. This is made regularly in South Indian homes to accompany dosa, idly, pongal or, indeed, most breakfast dishes. Variations can include adding roasted…

Paruppa Thogayal (Lentil Dip, Dal Chutney)

Thogayal (also called thuvayal) is a concept rather unique to South India. These are thick chutneys that are served as accompaniments to rice and ‘dal’ (meaning a wet curry to be mixed with rice). Thogayals are normally quite spicy – therefore, they are normally made to accompany bland dishes like mulakootal. There are several types…

Sambar Powder

I have had several requests for the sambar powder recipe. As I have mentioned before, the taste of a good sambar depends almost completely upon the powder used. Of course, these powders are available at retail outlets all over the country. These, however, a characterless and highly avoidable as you will land up with an…

Nellikkai Chutney (Indian Gooseberry, Amla Chutney)

Indian gooseberries are available during the winter and raw mangoes are available during the summer. I buy them when in season. Then brine them (boil water and a reasonable amount of salt, slightly more than required for the amount of water being used). Let the water cool. In the case of gooseberries, I normally roast…

Karuvepillai Chutney (Kadi Patta, Curry Leaf Chutney)

Curry leaves are often used in Indian cooking, especially South Indian cuisine. There is almost no dish where this herb is not used. This humble herb is grown in the back gardens of many Indian homes, especially in South India. It comes packed with numerous health benefits. So much so that it has been considered…

Dhania Chutney (Coriander, Kothamalli Chutney)

Many Indian snacks need a green chutney as an accompaniment, especially in West and North India. The preferred accompaniment is South India is coconut chutney. However, this coriander chutney is popular all over the country. Given that coriander is abundantly available in India, it is made quite often. A wonderful tasting chutney, it is also…

Pudina (Mint) Chutney

Chutneys are an integral part of any Indian home. There are several types of chutneys that are prepared, but perhaps the most popular is the mint chutney. This very popular chutney is paired with several snacks or sandwiches. The strong mint flavour is offset with the addition of other delicious herbs and spices, making it…