No more promising guys, I couldn’t keep up with that. I am little busy with work, traveling and other stuffs, when I get free time I am just lazy to update. I will update recipes when ever I can. Thanks for all the support which is a super booster for me to keep going even though I am unable to sometimes.


This is a simple tomato and onion kara chutney, yes I know I get reminded of breakfast items at hotels back in India. I bet it tastes much similar to that one. I love this with rice idili, dosa, rava dosa and ven pongal.. this is a spicy finger licking chutney.

Color and taste of the chutney varies if you use different tomatoes or lesser red chilies. This is a recipe you can can add or reduce any ingredients to make a various varieties and still tastes good.

• Add garlic while sauteing red chili if you like garlic taste.
• Same way ginger can also be added while sauteing red chili.
• Add or reduce ingredients according to your taste.
• Adding sesame oil while tempering gives a nice smell and taste.
• If you can tolerate onion smell, this can be ground in raw without sauteing them.

(*) Enjoy this with rice Idili, dosa, Paniaram, Rava dosa and Ven pongal.

This chutney is a special treat from Kongunadu. Normally Horse gram recipes are prepared to treat Cold at my places. This goes good with white rice.

(*) This goes good with white rice. Recipe from my Mom’s Kitchen.

Manga thokku is one of my favs. It’s kind of pickle and goes well with curd rice, rasam rice and can also be eaten with idili, dosa etc. My Friend’s mom used to prepare this and pack it to me when I was in school. Since the first time I had it at her house I just loved it. I was pestering her to give the recipe for long time and here I got it from my friend recently.

• Always use dry Spoon to take it out to stay for longer period. Store it in Cool Place or Refrigerator.

(*) This goes good with Curd Rice, Sambar Rice, Chapathi or anything of ur taste. Recipe from one of my Friend’s Mom.

This is a Kongunadu style rather village style Sorrel leaves Chutney, my grand mother used to make this in bulk and pack it to us during the season. We keep it refrigirated for atleast a week and enjoy them with white rices. Sorrel Leaves are high in Iron and has lot of nutrients. They taste tangy, so the recipe should somewhat balance the taste so that it can be consumed with no troubles.
Variations can be made with adding tomatoes. Sorrel leaves chutney tastes sour. To reduce the sour taste my mom suggested to add peanuts. It would be ground in stone grinder in villages without adding water. It lasts up to a week in this way without refrigerating.
If you could avoid water it would taste better. In mixi it’s difficult to grind it very thick so i added little water.

(*) Recipe from my mom and grand ma.

Nothing much to say, a simple Mint Chutney for Idili and Dosas. This can be kept in refrigirator upto a week. If you want to keep for a week or so in refrigerator, do not add water while grinding.

(*) This goes good with dosa, idili and white rice. Recipe from my Mom.

A colorful mouth watering Chutney for Idili and Dosas.

(*) This Chutney is an excellent combo for Idili and Dosa. Recipe from one of my Friends.

Tomato Thokku is many of our favorites and this is a tamilnadu style thokku. The moment we get remained it’s mouth watering and tempts everyone. What does not go with this should be the question ? It is the best combo for idili, dosa, Chapathi, rice, curd rice, bread spread or anything matches with this. Best part is it can be prepared in bulk and can be stored.
Thakali thokku should be kept in any Air tight container and refrigerating increases it’s stay period. This can stay upto 15 days if it’s carefully sealed and used dry spoon to take it out.

Dosa, Idli are a common tiffins in South India homes. At any house these two will be a meal course either for breakfast or dinner. This is a Chettinadu special gravy and different from the usual one prepared. Have fun !!

• Garam Masala can be added to enhance the taste for variations.

(*) Good combo with Dosa and Idilli.

When I was young, I always go to my grand ma’s house for any holidays. She makes it for dinner almost every day with Tomato sambar and Coconut Chutney.  She grinds the chutney in hand grinder and the taste used to be awesome, it is still in my tongue. Wheat dosa is very healthy one and a substitute for chapathi. The variations can be done with chopped onion, green chili and coriander leaves added to it. Best tastes with coconut Chutney, Peanut chutney or any of the fav Chutnies.

• You can make variations from the above plain. Pour oil in a pan,add mustard seeds, urad dhal, red chili or green chili as per ur taste, chopped big onion 1,curry leaves and fry till onion is translucent and add to the wheat flour.

(*) Recipe from my Mom’s Kitchen.

A typical method of raitha preparation with Carrot at my place. Raitha will be served pretty much with many variety rices,. Sometime they will be served with chapathi and parota as well.

• Tomato, Cucumber can also be added.
• Soak Onion in water for 10 min and then mix with curd.