Have you tasted MTR Spiced Chutney Powder ??? Well, here's a match or at least close enough to that. You be the judge, try and let me know whether it matches or not.

Chutney Podi / MTR Idli dosa podi / Idli Milagai Podi / Idli Powder / Dal Powder / Kandi Podi / Karam Podi / Spiced Powder / Thool / Kara Podi

Vote Result

Score: 8.0, Votes: 1

Chayote Squash / Chow chow is a humble little mild squash almost fits any recipe. Here is an interesting pachadi / chutney / Thogayal / Thuvayal / Thokku using chow chow with a medley of few other ingredients to make a scrumptious side which goes very well with rice or idli/dosai.

Chayote Squash Pachadi / Chayote Thuvayal / Thogayal / Thuvaiyal / Thokku / Chayote Chutney / Bengalore kathirikkai / Bangalore Kathrikkai

Vote Result

Score: 10.0, Votes: 1

For any good looking and tasting chutney, fresh ingredients are a must and its 100% true in the case of  Coconut Chutney varieties. Hotel chutney doesn't have any special magic ingredients except its made attractive with tricky presentations and prepared with right proportions. That doesn't mean we don't make good chutneys at home... its all our mind set and few more other aspects makes it more attractive. 

1. Timing - Served when you're really hungry and longing for some thing perfect.

2. Presentation - Served with great looking soft piping hot idlis, out of the world crispy vadas or cute shaped crispy dosas.

3. Portions - At home its always the same casserole (hot pack ) idlis with a bowl full of chutney. Whereas at restaurants they put up a small cup filled with khatti (thick) chutney, which makes you crave for more.  

4. Set up - Its your mind set, you're at a fancy place and that makes you feel you've been offered the best for the price paid.

5. Recipe - This is a weird myth which I came across.. not sure whether its true or not. Some hotels to cut down on the cost.. include root veggies like tapioca or tapioca flour added to the chutneys to increase the quantity and looks.

Hotel Chutney / Restaurant Style Chutney / White Thengai Chutney / Coconut Chutney / Khatti Chutney / Thin Chutney / Kobari Chutney

Vote Result

Score: 7.0, Votes: 2

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

Vote Result

Score: 0.0, Votes: 0

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.

Idli Milagai Podi / Idli Podi / Spice Powder / Dosai Podi / Thirunelveli / Gun powder / Kara Podi / Thool / Milagai Thool / Milagai Podi / Garlic Powder / Velluli Podi

Vote Result

Score: 6.0, Votes: 1

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). In some homes its just a combination of dry red chili and coriander seeds, while some include extra items to give good aroma and texture. Here is my family recipe for one such all-purpose gravy powder which we usually make in bulk and store for up to a year. The key ingredients are sun dried for few days and then dry roasted in huge kadais and then sent to mills to get it ground to a fine powder. Then its air-dried for few hours and stored in air-tight boxes sealing tightly.

I've given the recipe for bulk and as well as in cup measures. For not so fortunate friends who do not visit home town that often could use this recipe to make a small batch using a dry mixie. There's always a difference in texture when ground at home, the dry mixie has only got limited capacity or power to grind the ingredients and will look coarse how much ever you grind. Whereas the mill ground podi will have fine soft powdery texture which gives rich colour and thick gravy consistency.

This powder can be used for Sambar, Kaara Kuzhambu, Pulusu, Meen Kuzhambu, Kurma Preparations, Varuvals, Dry Gravies, Poricha Kuzhambu, literally any recipe which calls for red chili powder and dhania powder.

Kuzhambu Podi / Kuzhambu Thool / Chettinad Kuzhambu Podi / All-purpose Milagai Podi / Kalavai Milagai Thool / Milgai Podi / Kalatha Milagai Powder / Spice Mix / Spice powder / Spice Podi / Kulambu Thul / Kolambu Podi / Aracha Podi / Kuzambu Podi / Masala Powder

Vote Result

Score: 10.0, Votes: 1

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

Vote Result

Score: 10.0, Votes: 1

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. My in-laws are settled in Thanjore and I owe a big thanks for introducing this scrumptious gravy.

Moong Dal Kurma / Korma / Kadappa Chutney / Kadapa / Cadappa / Kadappa Kuzhambu / Kadappa kurma Kuzhambu / Tanjore Kadappa / Thanjavore

Vote Result

Score: 5.7, Votes: 3

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

Vote Result

Score: 10.0, Votes: 6

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

Vote Result

Score: 5.5, Votes: 2