Ginger Chutney | Andhra Allam Pachadi

The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney | Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai.  It is fun to explore different cuisines and choose recipes that the

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Karpooravalli / Omavalli Chutney | Ajwain Leaves Chutney

A delicious chutney made with a very aromatic herb, Karpooravalli / Omavalli / Ajwain leaves also known as the Mexican mint or Cuban Oregano. Karpooravalli or Omavalli plant is a perennial plant that is most commonly grown as an indoor

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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

  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 need a

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Bombay Chutney – Besan Chutney

Growing up I have always seen my paati (Grandmother) make this chutney for herself to eat with poori while we ate the side dish with masala. Paati used to make it without onions and I was never very fond of

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Peanut Chutney / Verkadalai Chutney – (Version -3)

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 then I always

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Bajyrya Bhakri and Harvi Mirchi Thecha

  The Maharashtra cuisine also known as the Marathi Cuisine ranges from dishes that are very mild to dishes that are very spicy. Rice and bread is the staple of the cuisine. Bhakri, which is a flatbread made out of

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Sannas (Steamed Rice cakes) with Coconut Green Chutney

The Goan cuisine is predominantly seafood based because of its vast coastline. Coconut is also used extensively because coconut trees are abundant in the state. The Goan cuisine can be broadly divided into two categories, the Hindu Cuisine and the

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Kothamalli Thuvayal / Cilantro Thuvayal / Coriander Leaves Thuvayal

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 made out of

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