This is a South Indian style peanut chutney. Roasted peanuts ground with a simple yet flavourful mixture of Madras onions sautéed with garlic, cumin seeds and dried red chillies. It is further tempered. It makes a wonderful accompaniment to idli or dosa. This pachadi is definitely a must try.
Ellu means sesame seeds and thogayal means chutney. This is a delicious and unique chutney made with black sesame seeds. For best results grind it on a grinding stone. It does take quite a bit effort, especially for those who are not used to a grinding stone but this way the chutney tastes simply yummy.
Chammanthi means chutney in Malayalam and thengai chammanthi means coconut chutney. It is one of the most loved among the many different chutneys that the Keralites make. It is full of flavour made with fresh coconut, shallots, garlic, ginger, curry leaves and dried red chillies and is usually served with steamed red rice.
Bottle gourd is a low calorie vegetable which is rich in calcium, phosphorus and dietary fibre. But it is a vegetable which many people like to include in their diet. However here we have the recipe to make mouth-watering chutney which will enhance your everyday meal.
Pink guavas come in season only for a few months, so, let’s make the best of it and use it for making this delicious sweet, tangy and spicy chutney! Easy to make with a few ingredients, it is a perfect accompaniment for idlis, dosas, etc.
South Indians are expert at making a variety of chutneys and this is just one of them. It is cooked before it is ground and has a taste that is simply delectable. Easy and quick to make you can serve it with any dosa or idli, medu vada or uttappa and enjoy.
Use only small sized brinjals to make this gravy dish. It is very simple yet tasty and generally served as a breakfast snack with arsi upma which is made with rice and split pigeon peas. This combination is very wholesome and a great way to start your day.
Sambhar can be made with different vegetables added to the dal. Here we have used radish or mooli or moolangi which adds its distinct flavour to the dish. A little bit of jaggery is added to balance the slight bitter taste of the radish. All in all a very flavourful sambhar that can be enjoyed with steamed rice.
/sanjeev-kapoor/media/media_files/amXvVEWNDGv1Oq69uoCa.JPG)
/sanjeev-kapoor/media/media_files/up1kNkXI67hJKp1gfQqK.JPG)
/sanjeev-kapoor/media/media_files/3ui246zuey6Iq0pKJfWd.jpg)
/sanjeev-kapoor/media/media_files/d31OlcSMuhuYp9kyCiuh.jpeg)
/sanjeev-kapoor/media/media_files/DhOWd82btlngQvMq2arb.JPG)
/sanjeev-kapoor/media/media_files/5R5i7tmuxyRm12Pq1c7v.JPG)
/sanjeev-kapoor/media/media_files/XPo8cK3OFUzzcf4oS5dL.jpg)
/sanjeev-kapoor/media/media_files/9OzNsRtmECBRpian9FyI.JPG)
/sanjeev-kapoor/media/media_files/f386u2CBS8W8LdVwa8Sa.JPG)
/sanjeev-kapoor/media/media_files/WEtKjjogyT6J0NVpE6NN.jpg)
