Tag Archives: Chutney


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.