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Showing posts with label TIFFIN ACCOMPANIMENTS. Show all posts
Showing posts with label TIFFIN ACCOMPANIMENTS. Show all posts

February 6, 2017

Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

 Kerala Vegetable stew recipe
Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ paya or onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appamHappy.This veg stew post was lying in my drafts for long time.So I thought of bringing out today.Happy Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!
Vegetable stew recipe

Kerala Vegetable Stew Recipe

Kerala Vegetable Stew Recipe How to make Kerala style vegetable stew recipe
Cuisine: Indian
Category: Side dish For Appam
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 240ml
  • *Mixed vegetables ( Carrot, Beans, Potato) - 3/4 cup
  • Big onion - 1 no ( Slice thinly)
  • Ginger - 2 inch piece ( Slice it thinly or finely chopped)
  • Green chilli – 2-3 nos ( slit)
  • Thin coconut milk – 1 cup
  • Thick coconut milk – 1 cup
  • Salt – As needed
  • Sugar – A big pinch
To temper
  • Coconut oil – 1 tbsp
  • Bay leaf - 1 no
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Curry leaves – Few
** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos

  • Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl.
  • Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly.
    Vegetable stew recipe
    Vegetable stew recipe
  • Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown.
    Vegetable stew recipe
    Vegetable stew recipe

  • Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft.
  • Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam.
    Vegetable stew recipe
  • Enjoy !

  • Add more green chilli for spicy taste.
  • Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste.
  • This stew has a mild masala flavor.
  • Coconut oil is very important for tempering. Do not skip it.
Try this Kerala style vegetable stew with appam and enjoy !!
How to make vegetable stew
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December 7, 2015

Garlic Chutney Recipe - Poondu Chutney - Side Dish For Idli Dosa

Garlic chutney recipe
This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicyTongue.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for riceeasy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosaHappy
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August 27, 2015

Kerala Ulli Sambar Recipe - Kerala Sambar For Idli, Dosa & Rice

For every Onam sadya menu,I love to try varieties of Kerala style sambar.I have tried Mixed vegetable sambar and Arachuvitta sambar. This year, I prepared Kerala Ulli sambar/Onion(Shallot) sambar without coconut for the first time from Kothiyavunu. It was easy to make without coconut, grinding job and tasted yummy just like restaurant style sambar. It was a good side dish for idli,dosa & tiffin varieties like pongal,upma and it was also a good accompaniment for plain rice.We loved this sambar very much.The highlight of this recipe is that the spice powders are roasted and mixed with the sambar at the end.It gives a superb flavor to the sambar and tastes more like hotel ones.You can try this sambar for mini idli.It tastes awesome with ghee.Do try this easy sambar recipe for this Onam sadya and enjoy.Lets see the preparation of Kerala style ulli sambar .

Check out our Tamil nadu style Vengaya sambar recipe for rice.

Kerala Ulli Sambar Recipe

Kerala Ulli Sambar Recipe Kerala Ulli Sambar Recipe - How to make Shallot/Small Onion sambar for idli,dosa & rice
Cuisine: Kerala
Category: Side dish
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup - 200ml
  • Toor dal - 1/2 cup
  • Tamarind - Medium lemon size
  • Coconut oil – 1 tbsp ( for sauting)
  • Small onion/Shallots - 20 nos
  • Green chillies – 1-2 nos
  • Curry leaves - few
  • Tomato - 1 no
  • Red chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Sambar powder – 1 tbsp
  • Salt & water - as needed
  • Jaggery – 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Hing/Asafetida - a pinch
  • Red chilli - 1 no
To garnish
  • Coriander leaves - as needed
  • Soak tamarind in war water and take the extract using 1 cup of water.Pressure cook toor dal adding enough water,turmeric powder & a pinch of hing.Mash well and set aside.
  • Heat oil in a kadai and saute the small onions,green chillies,curry leaves till onion turns transparent. Add the tomato pieces,salt & saute till mushy.

  • Add the tamarind extract,turmeric powder and boil well. Add jaggery.After the onions are cooked well,add the mashed dal.

  • Heat oil in a kadai and when its heated , splutter mustard seeds,cumin seeds,hing,sambar powder,red chilli powder & dhania powder.Mix well in medium flame and add everything to the sambar.Boil well for a minute.Add raw curry leaves.Switch off the flame and garnish with coriander leaves. Enjoy !

Visit my Onam Sadya recipes here

  • Make sure you don’t burn the masala powders while roasting.
  • Adding them at the end is the highlight of this ulli sambar.So do follow the same.
  • Add more chilli powder & sambar powder as per your taste.
  • You can also add big onions if you don’t have small onions in hand.But small onions gives the nice flavor.
Enjoy Kerala style Ulli sambar with by mixing with plain rice & ghee.It can also be had with Idli,dosa & pongal !

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August 17, 2015

Tomato Peanut Chutney Recipe-Andhra Palli Chutney Recipe

Sendhil loves chutneys made using groundnut.I usually make Peanut/Groundnut chutney in this way.I was looking for a Peanut/Kadlekai chutney with the combination of tomato & red chillies but without onion.I came across this recipe in Sailu’s kitchen.In Andhra,this chutney is known as Palli Pachadi.I tried it by adjusting the quantity of chillies as per my family’s taste.It came out very well.Sendhil loved it a lot with hot idli.It tasted great for dosa as well.Friends,do try this chutney recipe if you are a peanut lover.You will make it very often.Color of this chutney may vary if you use more chillies & tomato.Lets see how to make this yummy Andhra style side dish for idli dosa - tomato palli chutney.I forgot to tell you – It’s a no onion no garlic recipe .I am happy to add this chutney to my 35 chutney recipes collectionHappy.

Andhra Tomato Peanut chutney Recipe

Andhra Tomato Peanut chutney Recipe Peanut chutney adding tomato--Palli Pachadi in Andhra style !
Cuisine: Andhra
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


  • Groundnut/Peanuts - 1/4 cup
  • Tomato - 2 nos ( small) OR 1 big
  • Red chillies - 2 nos 
  • Green chilli - 1 no
  • Tamarind - a pinch (optional)
  • Salt &water – as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Hing/Asafetida -a pinch
  • Roast the peanuts in medium flame for 5 minutes till it turns crispy. I roasted in microwave high power for 3 minutes.Rub the skin and take the groundnuts in a plate.
  • In a kadai,heat oil and saute the red chillies,green chillies,tomatoes until tomato turns mushy. Lastly add the roasted peanuts,tamarind and salt.Switch off the flame and let it cool.Grind it to a smooth paste adding water.
  • Temper mustard seeds,hing & curry leaves. Add to the chutney !Serve with idli,dosa.

Enjoy !
  • Add more chillies if u like spicy chutney.
  • I sauteed the green chillies too.But the original recipe called for using raw chilli.

 Enjoy this yummy chutney with idli,dosa !


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May 26, 2015

Udupi Sambar Recipe-Hotel Style-No Onion No Garlic Sambar

Udupi hotel sambar
Last week I tried this Udupi hotel sambar recipe for idli and that too without onion,garlic brahmin version after years.I came across this recipe in “The Hindu” Food safari section.The recipes I have tried from that section is always a super hit in my home.The best example is my soft kulcha recipe.The taste & cooking method of this udipi sambar is very close to my Hotel idli sambar using freshly ground sambar powder.So Sendhil & myself liked it a lot and relished with idli,dosaHappy.Try this recipe if you are looking for a no onion no garlic side dish for idli,dosa & pongal.You will love it !Lets see how to make this Karnataka Udupi's most popular sambar recipe with step by step pictures.
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February 11, 2015

Easy Brinjal Gothsu/Kathirikai Gothsu Recipe For Idli,Pongal

Brinjal gothsu recipe

I am a big big fan of brinjal recipes.But Sendhil & Raksha are just opposite to me.So i make brinjal dishes only when my in-laws visit my place.This morning,i made this easy gothsu recipe learning from my MIL.Its a very easy,one pot brinjal gosthu recipe.In this method,u don’t need to roast & powder the spices as we do for Chidamabaram kathirikai gosthu.The procedure of this brinjal gravy is very similar to my MIL’s Thanjavur style tomato gosthu.We usually make this as a side dish for Idli.But recently i had tasted this with pongal too.It was yummy.Its a great recipe for bachelors & working women who look for easy side dish recipes.All u have to do is just chopping,sauting & pressure cooking,Tada! This gravy would be ready under 15 minutes.Just try once,u will come to knowHappy.My MIL makes it watery as we like it that way.Here i have made it slightly thick to suit pongal.Finally,the consistency is ur choice.Lets see how to make this yummy kathirikai/Brinjal gosthu recipe for idli and pongal.

Brinjal gothsu

Easy brinjal gosthu/Kathirikai gotsu recipe

Easy brinjal gosthu/Kathirikai gotsu recipe Easy brinjal gosthu recipe-Side dish for idli and pongal
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


  • Brinjal - 3 nos ( medium)
  • Small onions or big onion - 20 nos/1 no
  • Green chillies - 4 nos
  • Tomato - 1 no
  • Tamarind - small berry size ( Sundakkai alavu)
  • Moong dal - 1.5 tbsp
  • Turmeric powder – 1/8 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - few
  • Hing/asafetida - a big pinch
  • Idli/Dosa batter OR Rice flour - 1/2 tbsp/1.5 tsp 

Coriander leaves – to garnish


  • Wash and chop the brinjal into small squares.Soak in water till use to prevent discoloration.Similarly chop the onions,green chillies finely.

  • Heat oil in a cooker base.Splutter mustard seeds,urad dal & chana dal.Then add the finely chopped onions,green chillies,curry leaves & hing.Saute till onion turns transparent.

Brinjal gothsu recipe

  • Now add the finely chopped tomato pieces & brinjal. Add some salt and saute till tomato turns mushy.Lastly add the tamarind extract and moong dal.Mix well.Add little turmeric powder,required salt and water.
Brinjal Gothsu

Kathirikai gothsu

  • Pressure cook in low flame for one whistle.After the steam is released,mash everything well.No problem if some dals are visible.Its enough if its just cooked & blossomed.Then add the idli/dosa batter or rice flour diluted in 1/4 cup of water.Mix well & allow the gravy to boil till it thickens lightly.Make it slightly thin if using for idli & thick for pongal.Garnish with lots of coriander leaves.Serve hot with idli or pongal.

Brinjal gothsu recipe

Enjoy !


  • If u are serving for idli,add sesame oil/gingely oil while eating.It tastes great.
  • Add more chillies based on ur taste.
  • Tamarind should be very less.Its used just to remove the mild bitterness of brinjals ( we call it as “Kaaral” taste in Tamil)
  • This recipe is completely different from chidambaram gosthu.So it tastes mildy spicy and tangy.
  • Adding idli/dosa batter helps to thicken the gravy.U can also replace it with rice flour.
  • Garnishing with coriander leaves gives a nice smell.

Enjoy this yummy,easy brinjal gosthu with idli or pongal !

Kathirikai gothsu recipe


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November 18, 2014



Is there anyone in your house says NO to this simple yet yummy onion tomato thokku recipe when you make it as a side dish for idli,dosa and chapathi ? No One, right ?? But in my house,both dad & daughter says BIG NOOOOOO when i make this as side dish.Basically i am a great fan of tomato recipes especially tomato thokku.I can have more than 10 idlis when my mom makes this as a side dish.After marriage,i have tried it many times following my mom’s recipe using Bangalore tomatoes.Sendhil & Raksha used to have it by showing odd facesSmug.So i completely stopped preparing it for years.Recently i watched Vijay tv’s samayal samayal with Chef Venkatesh Bhat in which he showed Neer dosa with this chutney (he mentioned this recipe as onion tomato chutney) as side dish.At that time,my in-laws were here in my place & they had brought ripe naatu thakkali ( Tangy tomatoes ) from Salem,Tamilnadu.My MIL told me to try this thokku for breakfast as they love it very much like me.I too tried hopelessly thinking Sendhil & Raksha won’t like it.But to my surprise,they both loved it a lot and Sendhil said “ Its good & tasty” for nearly 4-5 times and had two more idlis tooDancing.I was wondering what made the difference between this version & my mom’s version.Is it the addition of garlic or the tangy Tamilnadu tomatoes,something has made the magic and this recipe was a super hit among my family.Thanks a lot Chef Happy.I have done it thrice so far but only with naatu thakkali( In Bangalore they call it as “Naatti”).Friends do try this recipe using naatu thakkali if u have in hand,even thokku haters would love it for sure.For tomato lovers,Bangalore tomatoes would do !!
Check out my Easy tomato thokku recipe without onion & garlic if interested !

Onion tomato thokku recipe

Onion tomato thokku recipe

Onion tomato thokku recipe Onion tomato thokku recipe - A very tasty side dish for idli,dosa n chapathi !
Cuisine: Indian
Category: Side dishes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


  • Ripe tomatoes - 3 nos
  • Big onion - 2 nos
  • Garlic cloves - 6 nos
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1 - 1.5 tsp
  • Sugar - a pinch
  • Curry leaves - few
  • Hing/Asafetida - a big pinch
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal -1 tsp
  • Red chillies - 2 nos ( pinch into 2 )
Coriander leaves – few ( finely chopped to garnish)

  • Wash and chop the tomatoes and onions very finely.Heat oil in a kadai and temper all the ingredients given under “ to temper” in the same order.
  • Add finely chopped garlic cloves and saute for few seconds. Then add finely chopped onions and saute till they turn transparent.Then add finely chopped tomatoes.Saute till tomato turns mushy adding the required salt
  • Add turmeric powder,red chilli powder,hing and sugar.Mix well for a minute. Then add 1/2 cup of water and let the mixture cook well for few minutes.Switch off the flame when the mixture is slightly wet with little water because it will become too dry when it cools down.So switch off  the flame at the right time..Remove and add chopped coriander leaves.
Enjoy with idli,dosa and chapathi !


  • Use ripe tomatoes for best results.
  • Adjust the quantity of chilli powder as per your spice level.
  • Adding a pinch of sugar helps to balance all the taste.

Enjoy my favourite onion tomato thokku with hot idlis,dosa & chapathi.It tastes awesome Happy

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October 25, 2014

50 Chutney Recipes - South Indian Chutney Varieties For Idli, Dosa


Chutney Recipes - List of South Indian chutney recipes for idli, dosa with varieties of coconut chutney recipes, tomato chutney recipes, onion chutney recipes, peanut chutney recipes, garlic chutney recipes, vegetable chutney, spicy chutneys for dosa without coconut, hotel style green chutney, few easy chutney recipes for working women, Andhra style chutney, brinjal chutney, Curry leaves chutney, mango chutney recipe, Travel chutney, Chat chutney, momo chutney and some thokku recipes for idli, dosa like tomato thokkku, tomato onion thokku, few more for easy selection. Recently a reader requested me to share all the chutney varieties of my blog under one page for easy reference. Then I realized I had posted nearly 50 chutney recipes as side dish for idli, dosa and other breakfast recipes like pongal, upma, paniyaram etc. Generally we Tamil people make idli, dosa thrice in a week. So whenever I make idli dosa for breakfast, I used to hit my head thinking about the different types of side dish to prepare Time out. Basically I love making different and tasty side dish for idli and dosa. And my search ended up with 50 chutney recipes hereHappy. I have categorized them as varieties of chutneys.  All these recipes are with step by step pictures for easy understanding. Most of them are easy to make in busy morning hours and can be prepared in less than 10 minutes. I have also shared my tips on how to make white colored coconut chutney, greenish mint and coriander leaves chutney and bright reddish tomato chutney, how to grind thick chutney, tips to troubleshoot watery chutney based on my experience. I hope this post will be useful for beginners who look for varieties of side dish recipes for idli,dosa and pongal. Friends, do try these varieties of chutneys all through the month and take credits from your family members Happy. Ok, lets see the different types of chutney recipes below with tips.

UPDATED : Recently I have made few 3 in 1 video recipes on varieties of easy, no cook, coconut chutney recipes ( white coconut chutney, red coconut chutney and green coconut chutney), 3 types of spicy raw onion chutney recipes and 3 different peanut chutney recipes. I have shared them below. Please check it :)
3 Coconut chutney recipes video 👇

3 Peanut chutney recipes video 👇

3 Raw Onion Chutney Recipes 👇


These are the tips I generally follow to make my chutneys easily and to look colorful. I hope these tips would be useful for beginners and bachelors. Experts, do share your tips in my comment section.It would be helpful for all of us.
How to slice coconut

  • During early or busy morning hours,the most noisy and irritating job is to grate coconut in large quantities for chutneys.U can buy grated coconut from the shops, freeze it in a zip lock bag & use them whenever needed.But some people don’t like the the taste of frozen coconut.Its the same in my house too.So what I do if I want to grind coconut without grating is, I slice  or chop the coconut using the back of a thick ladle.I remove it as thin,small slices for the mixer to grind easily.I don’t use knife as it is risky.So i use this ladle (shown in the picture ).This makes my job easier .But one thing, don’t follow this procedure everyday.Ur mixie jar blade may worn out/break soon.So try this option once in a while if u are in a hurry.

  • For some people,most of the time coconut chutney becomes watery & it separates from the chutney.To avoid this,first dry grind all the ingredients adding salt.U will get a wet coarse powder.Then add water little by little and grind it for more time.U will get a smooth thick chutney.( U can also use little milk to get white colored chutneys but its shelf life would be reduced)
  • During winter season,whenever u grind coconut for chutneys,u will find a layer of whitish oil separated from the chutney.Chutney won’t taste good.Use warm water to grind the chutney.The problem will be solved !!

    1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
    2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
    3. Indian mixer or small jars are a must.
    4. Use small green chillies and always use less green chillies for white color chutney and increase the spiciness by tempering with more red chillies.
    1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Mostly yuck, pale white color with oily look.In that case,follow the above tip I mentioned for winter season.
    2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
    3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.

    • To get a bright red colored tomato or onion chutneys, use Byadgi red chilli variety (crushed ones) as shown in the above picture. I usually mix byadgi and spicy red chilli varieties to make my chutneys look colorful as well as spicy.Try this tip.It works great.If using chilli powder, use Aashirvad or MTR Kashmiri chilli powder. It gives a nice color to gravies and chutneys.

  • Bright green chutneys are always appealing to our eyes.To get a bright green colored chutneys,follow this tip. Saute coriander leaves or mint leaves in little oil  for few seconds before grinding.Add a pinch of sugar while sauting and add a pinch of turmeric powder while grinding.If you don’t want to saute, just add a pinch of turmeric powder and sugar while grinding the chutney. It comes out in super green color.


    • When you grind the ingredients for chutney in a mixie jar, first grind it without adding water. After it turns coarse, add water little by little and grind smooth to the required consistency. This helps to avoid making too thick or thin/watery chutney.  

  • If the chutney becomes watery, add little more grated coconut & fried gram dal ( roasted chana dal) and grind to make it thick. 
  • If the chutney is too thick you can add little water and grind for more time to make it smooth.
  • Coconut chutney and chutney with dal thickens when it cools down and refrigerated. In that case, add 1 to 2 tbsp hot water, mix well and bring to desired consistency. Check for salt too.

  • Chutney recipes for idli,dosa - South Indian Chutney Varieties

    Chutney recipes for idli,dosa Easy chutney recipes for breakfast/Dinner - Side dish for idli,dosa and pongal
    Cuisine: Indian
    Category: Chutney Recipes
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    Major ingredients used in all chutneys
    • Coconut
    • Tomato
    • Onion
    • Peanut
    • Curry leaves, coriader leaves, mint leaves
    • Mixed vegetables
    • Chillies
    • Ginger,garlic
    • Tempering ingredients


    Coconut chutney
    Fried gram dal chutney/Pottukadalai chutney
    Red coconut chutney
    Coriander leaves chutney
    Mint chutney/Pudina chutney
    Hotel green chutney
    Hotel green chutney -2
    Coconut chutney for travel


    Easy side dish for chapathi-Tomato garlic chutney
    Easy side dish for chapathi-Tomato garlic chutney
    Garlic chutney
    Garlic chutney
    Momos chutney
    Momos chutney
    Kara chutney recipe
    Garlic/Poondu chutney recipe
    Spicy garlic chutney for dosa


    Easy peanut chutney
    Peanut onion chutney
    Andhra Tomato peanut chutney
    Tomato peanut chutney


    Hotel Kara chutney recipe
    Tomato mint chutney
     Tomato chutney without onion garlic
    Tomato Chutney Without Onion
    Onion tomato chutney
    Tomato chana dal chutney
    Tomato chutney with ginger
    Hotel red chutney
    3 ingredient tomato chutney
    Tomato onion chutney-2
    Side dish for Aapam
    Tomato gram dal chutney
    Tomato gram dal chutney


    Raw mango chutney
    Raw mango chutney
    Capsicum chutney
    Mixed vegetable chutney
    Carrot chutney
    Sutta kathrikai chutney/Brinjal chutney
    Spring onion chutney
    Radish chutney/Mullangi chutney
    Radish chutney/Mullangi chutney
    Kadamba chutney
    Kadamba chutney
     Beetroot chutney
    Beetroot chutney


    2 ingredient onion chutney - Super easy
    Raw onion chutney with garlic
    Spicy raw onion chutney without garlic


    Ginger chutney/Inji chutney
    Lemon chilli chutney
    Green chilli chutney/Milagai thogayal
    Garlic dip for momo
    Chettinad vara milagai chutney
    Kara chutney recipe


    Curry leaves chutney
    Onion chutney for travel
    Walnut chutney
    Onion tomato thokku
    Onion tomato thokku
    Easy tomato thokku Recipe
    Easy tomato thokku Recipe
    Tomato thokku - My mom's style
    Thakkali thokku - My mom's style
    Chat chutney recipe
    Chat chutney
    Bombay chutney for poori,idli,dosa
    Bombay chutney for poori,idli,dosa

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