Finely cut dondakayalu- 1/2 cup

Red chilli powder – 2 1/2 tsp

Salt – 1 tsp

Oil – 1/4 cup [ 2 to 3 tbsp]

Lemon juice – 6 tsp

Mashed garlic – 6 cloves

This recipe was passed onto me by my grandmother.


  1. Wash dondakayalu and pat dry them. Trim the edges and cut into small bite size pieces.
  2. Take a bowl. Add dondakaya pieces and all the remaning ingredients. Mix well and adjust seasoning .
  3. Store in refrigerator. The shelf life of this pickle is one week.
  4. Goes well with idly and rice.
  5. Make sure the dondakayalu are firm.

aloo roti


Maida – 1 cup+ 3 tbsp

Boiled potatoes – 3 peeled and grated [ it should make 1 cup]

Finely chopped coriander leaves – 1/2 cup

Medium sized onion -1 finely chopped

Oil – 1 1/2 tsp

Coriander powder – 1tsp

Red chilli flakes – 1tsp

Salt to taste

Oil and ghee for frying rotis


  1. Heat 1 1/2 tsp oil in a pan.
  2. Now add onions and salt. Let it fry for 2 to 3 minutes.
  3. Then add finely chopped coriander leaves and let it fry for 2 minutes. Switch off the flame and keep it aside.
  4. Take a bowl and add the following :- grated potato, coriander powder, chilli flakes, previously made onion fry and maida.
  5. Knead the dough properly and don’t add water at all.
  6. Make medium size balls of the dough, dust the balls with some flour and start rolling the roti.
  7. Heat a tawa and place the roti on it. Wait for few seconds and flip the roti as soon as you notice few tiny bubbles on the surface of the roti.
  8. Heat the other side of the roti for a few seconds then apply oil and flip it again.
  9. Cook it by pressing it very gently using spatula. Cook until it turns golden brown by applying some ghee and oil on both sides.
  10. Serve hot with any curries.



Peanuts – 1/2 cup

Oil – 2 tsp

Medium size onion – 1 chopped into cubes

Garlic – 3 cloves

Cumin seeds – 1 tsp

Dry red chillies – 4 to 6 according to your spice level

Tamarind – small lemon size


Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 3 pieces

Curry leaves – few


  1. Heat 1 tsp of oil. Add peanuts and fry on medium flame till it becomes brown.
  2. Cool it and transfer it into a grinder jar. Heat another teaspoon of oil in the same pan. Add onions and garlic.
  3. Fry onions for 3 to 4 minutes then, add cumin seeds, tamarind and red chilli.
  4. Fry for another 2 to 3 minutes. Switch off the flame.
  5. Transfer it to grinder jar and add salt. Grind it with 1/2 to 1 cup of water.
  6. For talimpu, heat 1tsp of oil. Add mustard seeds and let them splutter .
  7. Add broken red chillies and curry leaves. Fry for some time and pour it over the grinded chutney. Serve with dosa or idli.