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…

Chinna Vengayam Chutney (Shallot Chutney/Dip)

Shallots are not easily available in North India, where I reside. You have to visit select South Indian shops to buy this vegetable. Having lived in North India for over 35 years, I have almost forgotten that onion normally refers to shallots in South India – not the large onion available where I stay. The…

Kothamalli Urundai (Coriander Leaf Balls)

This is a very simple preparation using fresh coriander leaves. It is basically a taste enhancer. One of my favourite preparations. I make this often, when coriander leaves are abundantly available. It is so versatile that you can sprinkle it on virtually anything – and be transported to a new world of taste. I have…

Green Pumpkin Chutney

I have been subscribing to a vegetable basket directly from an organic farmer for several years now. The arrangement is that the farmer will deliver 10 kgs. of whatever vegetable grown on his farm. The arrangement works out well since I am assured of seasonal and local produce regularly. There is only one drawback –…

Tangy Tomato Chutney

Chutneys are an integral part of every Indian household. Every state in the country has its own chutney. While nobody has actually counted, there must be countless chutneys prepared across the length and breadth of India. In addition, each household has it’s own variation of each chutney. These ‘dips’ or accompaniments are very easy to…

Carrot Chutney (Dip)

It’s been a long time since I last posted. The corona virus and the subsequent lockdown meant adjusting to a new routine. This has taken some time. And cooking is dependent largely upon whatever vegetables are delivered – hence, there is limited opportunity to experiment with new dishes. But this is also the ideal time…

Pacha Manga Chammanthi (Raw Mango Chutney/Dip)

I love mangoes in any form – ripe, raw or pickled. And the supply is fairly constant throughout the year – ripe mangoes in summer and raw throughout the year except probably November and December. Raw mangoes are pretty versatile and can be cooked/prepared in several ways – all of them delicious. My favourite is…

Mullangi Chutney (Radish Dip)

Chutneys are a regular feature in my home. We make a chutney about 3-4 times a week. That’s because I like a cooked breakfast rather than one from a packet. Therefore, it is invariably a dosa, idli, utthapam, pesarattu… These pair well with chutneys. The classic in chutneys is the popular coconut chutney. But I…

Chettinad Kara Chutney (Spicy ‘Dip’ From Chettinad)

Chettinad cuisine is often spicy with any or all of chilli, onion, garlic and black pepper added generously. Though the cuisine is known for non-vegetarian dishes, there are several wonderful vegetarian dishes too. As winter approaches North India, my body craves spicier food that what I normally have. This chutney is spicy (you can adjust…

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…