Masoor Dal Chutney | Orange Lentil Chutney

Masoor dal Chutney is a very aromatic chutney made with pink lentils, garlic and spices. It is a great accompaniment with idli or dosa. It was a lot of fun exploring some very new lentils for this weeks BM theme.

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Vengayam Thakkali Kothamalli Chutney – Onion Tomato and Cilantro Chutney

26th Mar, 2015 Idli’s and dosai’s are just incomplete without a chutney to go along with it. There are days when I am short on time and we just eat our idli’s with milagai podi, but on most days I

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Ullundhu Chutney / Urad Dal Chutney

26th Feb, 2015 South Indian families feast on idli’s and dosai’s very frequently. We are a little different though. If you talk to me husband, there will always be a complaint that I hardly make idli. I cannot argue because

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Peanut Chutney / Verkadalai Chutney – (Version -3)

26th Dec, 2014 South Indian breakfast or tiffin always includes chutney as a side. I fell in love with peanut chutney when I first tasted it in my parent’s neighbor’s house. That was love at first bite and ever since

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Hmarcha Rawt from Mizoram – Roasted Green Chili Chutney

19th April, 2014 Mizoram which is one of the states in the seven sister states, means ‘land of the hill people’. It is a state in the Northeast part of India and shares the border with Tripura, Assam, Manipur, Bangladesh

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Peanut Chutney (version 2)/ Ver Kadalai Chutney

25th Jan, 2014 I consider peanut chutney to be the quickest, to go accompaniment to dosai or idli or a busy weeknight. Until 3 years back, I have never eaten peanut chutney. When I went to India, my parent’s neighbor,

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Vellai Paniyaram and Milagai Chutney – Chettinad Special Combo

11th Jan, 2014 For this week of blogging marathon, I am doing combo dishes and the first one in the series is the vellai paniyaram. I have heard a lot about it, but never tasted it. The minute I hear

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Kothamalli Thuvayal / Cilantro Thuvayal / Coriander Leaves Thuvayal

8th Nov, 2013 After the overload of sweets and snacks for Deepavali, this week all we wanted to eat was some simple food. I had made this thuvayal for dinner from Meenakshi Ammal’s Cook and See book. This thuvayal was

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Thengai Thuvayal (Fried Coconut Chutney) – BM # 30

23rd July, 2013 For the final week of the BM 30, I am doing native dishes for the next 3 days. I belong to South India with my father’s side native being a village near Mayiladuthurai in Tanjore district. We

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Kara Chutney (Spicy Chettinadu Style chutney)

7th Jan, 2013 Growing up I never ate too much of garlic at my parents house. My dad absolutely hates garlic in any of the dishes, so me and my mother eat dishes with garlic when my father is away

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