Friday, 31 July 2015


This is another variety of chutney pudi: Karnataka Style!


1 cup chana dal / bengal gram dal
1 cup udada dal / black gram dal
1 cup copra / dry coconut grated
1/2 cup curry leaves (optional)
1/2 tsp hing / asafoetida
10-12 red chillies
a small amount of tamarind about a tsp
a small lump of jaggery/gur
salt to taste


  • Dry roast the daals separately on a slow flame till light brown .
  • At this point you will get an aroma of the roasted dal.
  • Keep the tamarind near the flame while you roast the daals so that it becomes dry and crisp and can be easily ground.
  • In about half a tsp of oil fry the hing and red chillies.
  • Fry the curry leaves in about a tsp of oil.
  • Roast the copra separately and keep aside.
  • Mix all the ingredients and grind to a coarse powder on cooling. 
  • Powder the copra separately and then mix with the above mixture and blend well.
  • Store in an air tight container.
  • It stays fresh for almost a month.
  • This can be served with dosas and idlis.

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.