No matter how much or what kind made at home, we all drool over a scoop of that Hotel Chutney. There's been a request for this item for a long time under our site, Yeah that's for white chutney.. which will be making its way soon, meanwhile enjoy this red version of hotel chutney. This chutney looks orangish red and mostly served with idli or dosai. Raw version of this chutney is served with bhajis and bondas.
Hotel Chutney / Tomato chutney/ Onion Chutney / Kaara Chutney / Restaurant style / Sigappu chutney / Red Chutney
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Idli Milagai Podi has many versions and this one is my favourite which I learnt from family friends who are from Elenchi (Kutralam / Cutrallam side), a small town in Thirunelveli district. Most of their podi preparations include whole black gram (with skin), black sesame seeds , or combination of lentils which give a unique smoky flavour. Here is a simple version of one of their style which would sure tingle your tongue-tations.
. . . → Read More: Thirunelveli Poondu Milagi Podi
Every family has its own little secret recipe for podis and powders which make their food taste different from ours. And thats one simple reason why "The grass always look greener on the other side". A slight alteration in the proportion and adding few this and that could make a lot of difference in taste and texture of the dish prepared. In typical Tamilian homes, instead of using chili powder and dhania powder separately they substitute with Mixed Gravy Powder (Kalantha Milagai Podi). . . . → Read More: Kuzhambu Milagai Thool
superb side dish for hot idli dosa
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Asparagus is one veggie which is very versatile, though the appearance may look weird and rugged they always seemed humble, bowing to suit your culinary needs. If you remember, I've always compared the taste of this vegetable to that of raw peanuts… and that induced me to make this chutney, which tasted similar to raw peanut chutney with slight appearance and smell of Ridge gourd thuvayal.
Asparagus Thogayal / Chutney / Thuvayal / Asparagus Masiyal / Asparagus Dip
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Kadappa is a special type of kurma / chutney that is served as an accompaniment to Idlis and Kal Dosas in and around Thanjore District. These are very popular around Kumbakom, Mayavaram surroundings and every petty restaurant /hotel/ road side shop carry this item which is not only enjoyed by locals but also preferred by visitors to these towns. Some call it chutney while some go with sambar but mostly they are termed as Thanjavur Kadappa, which is primarily a kurma preparation with potato but includes lentils and resembles a thick coconut stew. . . . → Read More: Kadappa
Pickle is a popular condiment in Southern India mostly made either with fruits or vegetables. Pickling is an art, ofcourse..the process is time consuming but worth a try. Take a look at my successful experiments in making perfect lime pickle in 12 days.
Lemon Pickle / Yellumichaigai Oorgai / Urkai / Oorukai
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Here's one version of our family Idli podi recipe taken from my grandma's diary. Basically this podi is made with Whole Black gram with skin on, but ran out of those in my pantry and had to go with split black gram.
Idli Podi / Gun Powder / Karam Podi / Poondy Milagai Podi / Thengai Podi / Dosai Milagai Podi / Spice Powder / Idli Powder / Kaara Podi / Garlic Milagai Podi
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Spicy onion chutney for hot steaming idlis and set dosas. . . . → Read More: Vengaya Chutney
Combination of onion, tomato, coconut and pottukalai makes this scrumptious chutney. The consistency of this dish looks inbetween sambar and chutney so we at home sometimes.. call it Pottukadalai Sambar. . . . → Read More: Tomato Onion Chutney