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 !!

Dosai / Idli Kulambu

Dosa Kulambu / Idli Kulambu
Prep time
Cook time
Total time
Serves: 2
  • Onion - 1 no
  • Green Chili - 6 nos
  • Tomato - 2 nos
  • Roasted Channa dhal / Pottu Kadalai - 1 tbsp
  • Coconut - ¼ cup
  • Coriander Leaves - ¼ cup
  • Salt - to taste
  • Oil - 3 tbsp
  • Cinnamon Stick - 1 stick
  • Curry Leaves - 1 strand
  1. Chop onions, green Chili and tomatoes.
  1. In a pan heat oil, when hot add onion and fry till golden brown. Add green chili, coconut, tomatoes and fry till tomatoes are cooked. Add roasted channa dhal and Coriander leaves and fry for 30 sec.
  2. When it cools down add salt and grind it to a fine paste.
  3. In another pan heat oil, when hot add cinnamon Stick, Curry Leaves and fry for 30 sec, add the ground mix. Allow this to boil for 5 min.
  1. Garam Masala can be added to enhance the taste for variations.

(*) Good combo with Dosa and Idilli.