Finely chopped ginger – 2 tbsp or 1 inch piece

Lemon juice – 1/2 tsp

Honey – 3 tsp

Water – 1 cup


  1. Take a grinder jar. Add chopped ginger and 1/4 cup of water. Grind it to a paste.
  2. Then add remaining water and grind for one more time. Strain and add lemon juice and honey. Mix well.
  3. Drink early morning.



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.



Senaga pindi [besan] – 4 tbsp

Butter milk – 2 cups

Lemon juice – 1/2 tsp

Finely chopped coriander leaves – 1 tbsp

Salt to taste

Turmeric powder – a pinch


Oil – 2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Broken red chillies- 4 pieces

Curry leaves – few


  1. Heat oil in a kadai. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for a minute. Add senaga pindi.
  2. Mix well. Fry on low flame till the raw smell fades. Add turmeric powder and red chilli powder.
  3. Mix well. Add butter milk and keep strring continuously, until the mixture combines well and thickens slightly.
  4. Add salt, lemon juice and finely chopped coriander leaves.
  5. Goes well with idli.


Instead of senaga pindi you can use kandi podi.


This pachadi can be made during kartika masam as it has no garlic.


Usirikayalu – 5 cut into small pieces

Freshly grated coconut -1 cup

Green chillies – 3 to 4

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Oil for frying

Salt to taste

Lemon juice – 1 tbsp


Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Chana dal – 1/4 tsp

urad dal .- 1/4 tsp

Cumin seeds – 1/2 tsp

Broken red chillies – 6 pieces

Curry leaves – few

Turmeric powder – 1/3 tsp

Asafoetida – 1/3 tsp


  1. Wash and pat dry usirikayalu. Chop the usirikayalu into pieces discarding the seeds.
  2. Heat 1 1/2 tsp of oil in a pan. Add green chillies , cumin seeds and coriander seeds.
  3. Fry on medium flame for 2 to 3 minutes till the raw smell goes out. Keep it aside.
  4. In the same pan, heat 1 1/2 tsp of oil. Fry usirikaya pieces on medium flame for 3 to 4 minutes. Fry till the usirikaya pieces turn into light pink colour.
  5. Take a motor & pestle. Crush green chillies , cumin seeds and coriander seeds to a coarse paste.
  6. Then, add salt and fried usirikaya pieces and mash it to a coarse paste. Add freshly grated coconut and lemon juice. Mix well and check out the seasonings.
  7. Heat 1 1/2 tsp oil in a pan and add mustard seeds. When mustard seeds start spluttering, add chana dal, urad dal, cumin seeds and fry for a second. Add red chillies, curry leaves, turmeric powder and asafoetida.Fry for few seconds.
  8. Add usirikaya and coconut mixture prepared earlier. Switch off the flame. Mix well.
  9. Serve with steamed rice and a dollop of ghee.




Mayonnaise – 5 to 6 tbsp

Garlic cloves – 3 to 4 crushed into fine paste

Tobasco sauce – 1 tsp

Lemon juice – 1/2 tsp

A pinch of salt

Red chilli flakes for garnishing


  • In a bowl, add mayonnaise, crushed garlic, tobasco sauce, lemon juice and salt. Mix throughly.
  • Cover and refrigerate for at least 30 minutes. Garnish with red chilli flakes just before serving.


Goes well with chips and nachos.



Coriander leaves  – 1 cup

Fresh mint leaves – 1/2 cup

Green chillies – 2

Black salt – to taste

Sugar – 1/4 tsp

Lemon juice – 1tbsp

Peanuts – 1/2 tbsp rosated and skinless

Oil for grinding


  • Combine all the ingredients in a mixer and blend to a smooth paste using oil .
  • Refrigerate and use as required.


Adjust the amount of oil based on the consistency you are looking for.

The chutney can be used with snacks like sandwiches, and chats.