Fresh grated coconut – 1/2 cup

Green chilles – 6 [finely chopped]

Finely chopped coriander leaves – 1  tbsp

Curd [ yogurt ] – 1/3 cup


Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal [minapa pappu] – 1/4 tsp

Cumin seeds – 1/4 tsp

Crushed garlic pods – 3

Broken red chillies – 4

Curry leaves – few


  • Take a small grinder jar. Put grated coconut, green chillies, coriander leaves, salt and curd.
  • Grind to a coarse paste. Check out the seasoning. Keep it aside.
  • Heat oil in a small pan, add mustard seeds. When the mustard seeds begin to splutter, add garlic, urad dal and cumin seeds.
  • Fry till the urad dal becomes golden brown. Then add red chillies and curry leaves.
  • Fry till the curry leaves become crisp. Swicth off the flame and immediately pour the talimpu on the coconut chutney.
  • Goes well with idli and dosa.




Curry leaves – 1 1/2 cup, loosely packed

Coriander seeds – 1 tsp

Chana Dal – 1/2 tbsp

Urad dal -1/2 tsp

Cumin seeds -1/3 tsp

Mustard seeds – 1/4 tsp

Crushed garlic – 4 pods

Broken red chilles – 1/2 cup

Tamarind paste – 1 tbsp

Jaggery – 1 1/2 tbsp

Salt to taste

Oil -3 tbsp


  1. Heat 1 1/2 tbsp of oil in a pan . Add Chana Dal, coriander seeds,urad dal ,cumin seeds, and mustard seeds fry on medium flame for 1 minute.
  2. Add crushed garlic and broken red chilles. Fry till they turn crispy . Cool them.
  3. In the same pan , add 1 1/2 tbsp oil fry curry leaves till crispy . Cool them .
  4. Grind every thing together with salt ,tamarind paste and jaggery using little water to a coarse paste.


You can store this pachadi for about a week in the refrigerator. Adjust seasonings.



Grated Coconut – 1 cup

Grated raw mango – 1/2cup

Finely chopped tindora(Dondakaya) – 1/3 cup

Garlic Pods without skin – 6

Cumin seeds – 1/2

Leaves – 1 spring

Salt to taste

Red chilli powder – 2tbsp

Finely chopped coriander leaves – 1tbsp


Oil – 1 1/2 tbsp

Mustard seeds – 1/2 tsp

Urad dal 1/2 tsp

Cumin seeds – 1/2 tsp

Garlic pods(mashed) – 4

Broken red chillie pieces — 8

Curry leaves – 1 Spring

Asafoetida – 1/4 tsp


  1. Heat oil in a pan. Add cumin and mustard seeds. When they start spluttering, add rest of the ingredients one by one.
  2. Transfer the grounded paste to a bowl and add salt, red chilli powder, tindoora pieces and mix well. Adjust seasoning according to the taste.
  3. Mash into a coarse paste. Make sure you don’t mash it to a fine paste.
  4. Then mash coriander leaves and grated raw mango to a coarse paste for a minute. Also add grated coconut.
  5.  Mash 1/2tsp of cumin, garlic and curry leaves to a coarse paste in a mortar and pestle.
  6. Fry for half a minute. Switch off the flame. Add it to the coconut mixture and mix well.

Serve with hot rice and ghee.



Dry red chillies (cut into pieces) – 3/4 cup

Cumin seeds -1 tbsp

Peeled garlic cloves- 12

Salt to taste

Water to grind

Lemon juice -1 tbsp

To temper:

Urad dal- 1 tbsp

Chana dal-1 tsp

Cumin seeds – 1tsp

Mustard seeds – 1/2 tsp

Finely chopped onions – 1

Curry leaves – 10 no

Oil – 2 tsp


Grind all the above ingredients to a fine paste . Keep it aside .

To temper: Heat oil in a kadai, add all the above ingredients one by one and fry for one minute. Add chopped onions and curry leaves. Fry for two minutes.

Switch off the flame. Mix it with grinded paste. Adjust seasoning.

You can spread or serve this spicy chutney with a regular dosa or masala dosa.

The chutney is made a little thick so that it can be easily spread and also not make the dosa soggy .So use less water while grinding the chutney.

TIPS : You can adjust red chilles according to your taste .

Soak the garlic in water for 5 minutes and then peel the skin.







Green chillies  (cut into pieces) – 1 cup

Urad dal – 1 tsp

Chana dal – 1 tsp

Coriander seeds – 1 tbsp

Cumin seeds –  1/2 tsp

Garlic – 2 pods (mashed)

Curry leaves – 1 string

Salt to taste

Oil – 2 tsp

Lemon juice – 1 tbsp




Heat 2 tsp of oil in a pan.

Add all the ingredients expect lemon juice.

Fry on medium flame for 2-3 minutes until they turn golden brown.

Let it cool. Add lemon juice, salt and 3 tbsp of water and grind it into a smooth paste.

Serve it.


TIP – 1) Add little water to adjust the consistency

2) Goes well with pesarattu.

3) You can add tamarind juice instead of lemon juice.






Chana dal – 1/4 cup

Green chilles – 8 cut into 2 pieces

Coriander seeds – 1 tbsp

Cumin seeds- 1/4 tsp

Garlic -4 mashed with skin

Turemeric powder – one pinch

Curry leaves – few

Oil – 1 ,1/2 tbsp

Salt to taste

Tamarind paste – 1 tsp

Water -as required


Heat oil in  a pan on low heat. Add all the talimpu ingredients in order except salt and tamarind paste. Fry on medium heat until aromatic or till they change colour. Cool it and grind it with salt and tamarind using little water. Adjust seasoning . Serve with idli or dosa.

NOTES – Make sure not to burn any of the ingredients while frying.

SUGGESTIONS – Adjust spice with green chilles.Image



Tomatoes – 3 medium size

Red chilli powder – 2 tsp

Cumin powder – 1/2 tsp

Garlic cloves – 3 peeled

Salt to taste


Oil – 2 tbsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Broken red chilli pieces – 3

Curry leaves few

Asafoetida – 1/2 tsp


Boil tomatoes in water for 5 to 7 minutes and keep it aside. Peel the skin and remove the juice and cut the tomatoes into pieces.

Grind tomatoes , red chilli powder ,cumin powder , garlic cloves and salt into fine paste and keep it aside.

Take a small kadai and heat oil.

Add all the talimpu ingredients one by one in order. When mustard seeds start spluttering, add tomato paste and mix well.

Switch of the flame. Adjust seasoning . Goes well with dosa, idli.





Gongura / sorrel leaves  – 2 cups packed

Chana dal – 1 tbsp

Urad dal – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Garlic cloves – 12 peeled and mashed

Broken red chilles – 6 pieces

Curry leaves  – few

Asafoetida – 1 tsp

Onions – 2 medium size sliced

Turmeric – 1/4 tsp

Tamarind paste – 2 tbsp

Red chilli powder – 3  1/2 tbsp

Coriander powder – 1 tbsp

Salt to taste

Oil – 1/2  cup


Chop gongura leaves and thoroughly wash them . Pat them dry and keep aside .

Heat oil in a pan on medium flame. Add the chana dal , urad dal and when it starts     changing colour add cumin seeds and the mustard seeds and fry for 10 to 15 seconds .

Add the mashed garlic ,red chilles, curry leaves and asafoetida and fry for 1 minute. Add sliced onions and fry for 3 to 4 minutes on medium flame. After that add gongura leaves and cook on low flame . Add all other ingredients one by one and mix well.

Cook on low flame till oil seperates. Adjust seasoning .

SUGGESTIONS – Serve gongura pachadi with finely chopped raw onions.Goes well with rice, idly and dosa.Image



Brinjal medium size – 4 ( cut into cubes )

Green chilles – 6 cut into pieces

Oil – 2 tsp for frying

Turmeric – 1/4 tsp

Onions medium size – 2 finely chopped

Coriander – 3 tbsp finely chopped

Garlic peeled and cut into pieces – 7 cloves

Tamarind paste – 2 tsp

Salt to taste


Chana dal – 1 tsp

Urad dal – 1tsp

Cumin seeds -1 tsp

Mustard seeds – 1/2 tsp

Broken red chilli pieces – 3

Curry leaves – few

Asafoetida powder – 1/2 tsp

Oil – 1 1/2 tsp


Take a kadai and fry brinjal pieces , green chilli pieces and turmeric in 2 tsp of oil till light brown. Keep it aside and cool it .

Grind rest of the ingrdients with brinjal ,and green chilli pieces to a coarse paste.

Take another pan and put oil , add rest of the ingredients one by one and fry for 1 or 2 minutes. Then add it to the coarse paste and mix well.

Adjust seasoning . Serve with hot rice and a dollop of ghee . Image