Grind grated coconut, onions, ginger green chilies, and salt in a mixie to make a fine paste by adding water. Heat oil in a pan. Add the mustard ...

...edients are just coarsely ground. Shape into a ball and is eaten with rice, idly, dosa. ...

Heat oil in a pan and season mustard, fenugreek and white gram dal. Put curry leaves and dry chillies. Sauté adding chilly powder. Stir in the ...

...orbed. The chutney will stay for around 3-4 weeks. It can served with rice, iddly or Dosa. ...

In a shallow pan ,pour 1 tsp oil and roast prawns. Once it is done take the prawns out and roast red chillies and shallots Then grind it together ...

Peel the skin of papaya, grate or slice into thin long pieces. Steam for 1 minute. Steam garlic and ginger separately. Remove immediately from the ...

...e and vinegar. This chutney is a good combination with biryani, fried rice etc. ...

Slice tomatoes into small pieces. Grind tomato pieces well, squeeze and strain the contents.  Boil well crushed clove and cinnamon in 1 cup water ...

Peel the skin of the mango and cut into small pieces. Cook the mango pieces with 1cup of water. When it is done, remove from the fire and allow to ...

Cook pineapple in water with salt and turmeric powder until tender. Add cumin powder while cooking. Reduce water to about 1 cup. Turn the heat to ...