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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Ullundhu Chutney | Urad Dal Chutney

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 I am guilty

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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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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

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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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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