Inji Curry, a traditional Kerala ginger pickle, is a flavor bomb that’s spicy, tangy, slightly bitter, and sweet. I fell in love with it during my school days at my best friend’s place and convinced my Aayi (paternal granny) to…
Sukkale Bounshe KismuriThis is the first time I’m making this traditional Mangalorean chutney. Typically served during monsoon season, it’s a perfect accompaniment to Ganji or Paej. Since fresh fish is scarce during this time, dried fish preparations like this chutney…
Hello, dear readers! Today, I’m delighted to share a treasured traditional recipe from the G.S.B community, passed down through generations of women in my family. This beloved chutney was first prepared by my late Aayi and remains a family favorite…
Hello dear readers! Today I will share an interesting recipe which we prepare often and store it . This is garlic flavoured chutney powder. We may also prepare it with curry leaves. Whenever there is excess grated coconut I make…
I have already posted the recipe of groundnut chutney along with the pundi recipe but I thought of making a separate post of the same. This chutney compliments well with Pundi and dosas. Stay tuned for more interesting recipes !…
I prepared this chutney as a combination with the poha dosa.Whenever there is excess tomatoes this chutney can be prepared and stored in a refrigerator.I used it for 2-3 days.Since the ingredients are cooked and blended this chutney stays little…
I have already posted this in my Burma toast post.But I would like to post it as a separate post too.This chutney makes a great dip with the starters, can be used in sandwiches,Dhokla dip etc.I borrowed this recipe from…
Eppani leaves is a medicinal herb which has many health benefits.It is popularly known as “Brahmi”.Consuming one leaf of Brahmi daily morning on empty stomach is a good memory booster.If added to the oil and applied to the hair it…
This chutney is prepared as a combination with dosa and idli.Goes best with Musti polo/Fist dosa.The main ingredient in this chutney is coriander seeds which lifts the taste. Ingredients to be ground:Coconut-1 cup,gratedRoasted long red chillies-3(roast the chillies in a…
This is a asafoetida flavored coconut chutney and is served with idli or dosa. The aroma and flavour of hing is simply catchy.One need to prepare this in large quantity while preparing mudo or idli as it is dipped, mashed and mixed well in…