Chutneys & Gozzus

Ingredients :

Fresh Grated Coconut : 1/2 nos.

Fresh Green Chillies (Lavangi or other spicy variety) : 4-6 nos.

Fresh Chopped Ginger : 1″ piece

Roasted Cumin Seeds (Jeera) : 1 Tsp.

Tamarind Pulp : 1/2 Tsp.

Salt : To Taste

Sugar : a Pinch

Oil : 1 Tsp.

Black Mustard Seeds (Rai) : 1/2 Tsp.

Curry Leaves : 4 nos.

Asafoetida (Hing) : a pinch

Method :

Make a smooth paste of coconut, chillies, cumin, ginger, tamarind, sugar and salt. Don’t use too much water as we don’t need a runny paste. Then in a pan, heat oil and add mustard seeds. When they crackle, add the asafoetida and curry leaves and pour this tempering (tadka) over the chutney.

You can also use Chopped coriander leaves to give it a different taste. Also you can try using mint leaves instead of tamarind when adding coriander leaves. Use 1 bunch of coriander leaves and half a bunch of mint leaves.


Split  Bengal Gram (Chana Dal) : ½ Cup

Skinned and Split Black Gram (Urad Dal) : ½ Cup

Desiccated Coconut (Grated Kopra) :  ½ Cup

White Sesame Seeds :  ¼ Cup

Dried Pandi Red Chillies (Spicy) : 16 nos.

Dried Bedagi Red Chillies (Mild) : 8 nos.

Curry Leaves : 20 nos.

Tamarind Pulp : 4 Tsp.

Jaggery : 4 Tsp.

Asafoetida (Hing) : ½ Tsp.

Chopped Coriander Leaves : 2-3 Tbsp.

Oil : 2 Tsp.

Salt : 1-2 Tbsp.


Method :

Dry roast the gram dals , sesame seeds and coconut separately till they release a nutty aroma and are little browned. In a pan, sauté the red chillies and curry leaves in oil till the chillies change colour to bright red and the leaves are crispy. Mix all the ingredients together and run through a food mill to get a grainy powder. Store in an airtight container. Can be kept for a couple of months.

Ideally this is mixed with oil or melted ghee and used. This goes well with any dosas, idlis or even as an accompaniment with roti or bread. I spread some cheese spread on bread slices and sprinkle the chutney  on top to make a sandwich.

Ingredients :

Extra Virgin Olive Oil : 1 cup;

Garlic Cloves ( finely chopped ) : 10-15 no;

Optional : Oregano/Basil (Dried) : 1 tsp

Method :

Mix together the oil and garlic. If you want a herb, you may add any you like. Now refrigerate this mixture for 2-3 days. Then use it as a dip with a toast or as a spread.
The olive oil has to be extra virgin, as it has a richer, fuller taste. If possible, get the cold-pressed olive oil.

This is a special chutney from South India. this is a home made chutney available through-out the region. It is used as an accompaniment with idlis, dosas, with rice or roti. Small idlis called bullet idlis are tossed in a mixture of coconut oil and this chutney and are taken while travelling, as they are easier to carry and eat. ‘Mulgha’ means chilli and ‘Podi’ means dust.


Urad Dal(Split Skinned Black Lentils) 1 cup,
Chana Dal(Gram Dal) 1 cup,
Dried Red Chillies(whole) 1/4 cup,
Methi Seeds(Fenugreek Seeds) a pinch,
Asafoetida 1/2 tsp, Sesame Oil 1 tsp,
Black Mustard Seeds 1/2 tsp,
salt to taste


In a pan, heat oil. Add Mustard seeds, fenugreek seeds, chillies and the lentils, in that order. Roast them till they release their aroma. Cool down completely. Add asafoetida and salt to taste. Make a fine powder.

P.S. to know more about the lentils used or their substitutes, click on the owrd lentils.