Category Archives: Chutney

Idli Milagai Podi

Milagai Podi is great side dish for Idli and Dosa. Idli Podi is taken with fresh Gingely oil. Podi is made with lentils which is very good source of protein


Black Urad Dal  (whole Urad dal with skin)                                                                          1 cup
Channa Dal1 cup
Dry Red Chili1 cup (tightly packed)
Flaxseed/Linseed                            ¼ cup
Curry Leaves                         3 strands
Salt                                           to taste
Hing                        1 tsp

1. Heat a pan in low to medium flame.
2. Dry roast whole urad dal until it is aromatic. Don”t burn it.
3. Transfer it to a big plate and let it cool down.
4. Then dry roast channa dal until it is aromatic and transfer to the big plate.
5. Make sure everything you roast in the low to medium flame.
6. While roasting flax seed, do it in low flame until it starts popping.
7. It will splutter very fast.
8. Also transfer to the big plate.
9. Also roast curry leaves and hing.
10. Add to the plate and let everything cools down.
11. Now add all the roasted ingredients to the mixie jar with salt to taste.
12. Grind it to coarse powder.
13. Tasty and healthy podi is ready to serve.
14. Podi is eaten with fresh gingely oil as a side for idli and dosa or any other south Indian tiffin.

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chutney goes great with South Indian tiffins.


Big Onion4
Tomato2 ripped (Medium Sized)
Dry Red Chilli4
Garlic5 pods
Tamarindsmall pebble size
Coriander leaveslittle
Saltto taste
Turmeric Powder½ tsp
mustard seeds1 tsp
Split urad dal1 tsp
curry leavesfew
Hing½ tsp


1. Chop the onions and tomatoes roughly. Depending on the size it will take time to cook.
2. Heat a pan with tsp of oil. when it is in medium heat start adding the ingredients.
3. Add dry red chili and garlic to the pan. Saute for a while.

4. After few seconds add roughly chopped onions and fry until translucent.
5. Then add roughly chopped tomatoes and cook until mushy.

6. Add turmeric powder, salt and turmarind.

7. Once it is cooked, off the flame, add the coriander leaves and let it cools down.
8. Blend it and chutney is ready.
9. Transfer the Chutney to a bowl and season.
10. heat a pan with tsp of oil and once it is hot add mustard seeds and ley it crackle and the add split urad dal then off the flame. Now add curry leaves and hing.
11. Tasty Kara Chutney is ready.
12. Enjoy with Idly or Dosa.

Karuveppilai Thogaiyal

Curry leaves are packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.


Karuveppilai or curry leaves       2 handfuls
Channa dal                                    1 tbsp
White whole urad dal                   1½ tbsp
Dry red chili                                   4
Garlic                                              4 pods
Ginger                                              1/2 inch
Tamarind                                          small  gooseberry size
Hing/Asafoetida                         1 tsp
Oil  1 tbsp
Salt                                                         to taste


  1. Heat oil in a pan.
  2. Fry Channa dal, urad dal until aromatic
  3. Add dry red chili, garlic, ginger, tamarind and curry leaves fry until it is crisp
  4. Off the flame and add salt and hing.
  5. Once the mixture cools down, blend it in Thogaiyal consistency.
  6. Use gingely oil/Ghee to mix Karuveppilai Thogaiyal with rice.

Garlic Chutney / Poondu Chutney

Garlic Chutney is a tasty and healthy chutney. Make this chutney in just two steps.


Garlic pods                                        1 full hand / 70 gm(peeled)
Tomato2 big
Dry red chili2
Salt to taste

For Seasoning

Mustard seeds ½ tsp
Split urad dal 1 tsp
Curry leaves few


1. Add Peeled garlic(you can use garlic without peeling the skin also), dry red chili, tomatoes and salt to the mixie jar.
2. Grind it without adding water.
3. Transfer to another bowl.
4. Heat oil in a pan and add mustard seeds, split urad dal and curry leaves.
5. Pour this to the chutney.
This is very easy to make and healthy Chutney too.

Good combination with south Indian Tiffins.

Kadalai Paruppu / Channa Dal Chutney

Another variety of Chutney which is easy to make and tasty to eat.
Paruppu is a good source of protein for vegetarians.


Channa dal1/2 cup
Dry red chili5
Grated Coconut1/2 cup
Mustard seeds½ tsp
Split Urad dal½ tsp
Oil1 tsp
Hing / Asafoetida1 tsp
Salt to taste


This is a very easy and delicious Chutney.
1. Heat oil in a pan and add the channa dal and saute until it changes to a light brown colour.
2. Add red chili and fry for a while.
3. Lastly, add the grated coconut and put off the flame and saute for a while in that heat.
4. Let the mixture cool down then grind it by adding enough salt.
5. Transfer the chutney to another bowl.
6. Heat another pan with a tsp of oil and add mustard seeds and split urad dal.
7. Once it crackles, add hing and pour it to the chutney.
8. Chutney is ready to serve with your favourite Idly or Dosa varieties.

Raw Onion Chutney

This is an instant Chutney. No need to fry or boil or cook. Just grind it and season it. Tasty Chutney is ready.


Onion 2 big sized
Tomato                                    4 medium sized
Dry red chili               4
Mustard seeds½ tsp
Split Urad dal1 tsp
Curry leavesfew
Salt to taste 


This is a very easy and delicious Chutney.
1.Take the blender jar and add roughly chopped onions, tomatoes, dry chilies and salt.
2.Grind it to fine paste/ chutney, no need to add water.
3.Transfer it to another bowl.
4.Heat oil in a pan and season with mustard seeds, split urad dal, curry leaves and Hing / Asafoetida, then pour it on Chutney.

Now enjoy this simple and delicious Chutney with Idly and Dosa or any other tiffin varieties.