Dry Chutney Powder (Molaga/Milagai Podi)

Whether you are enjoying Idli, Dosa or any other South Indian specialty, a little bit of Dry Chutney Powder (also known as Molaga or Milagai Podi) can give you an incredible flavor boost. Sometimes called “Gun Powder” by spice loving enthusiasts, the slow roasting of different daals gives this molaga podi recipe the unique taste and texture that is sure to tantalize your taste buds.

"Dry Chutney Powder (Molaga/Milagai Podi)"

Curry Leaves Chutney (Kadi Patta Chutney)

This is a quick and an easy South Indian Chutney that goes so well with a lot of South Indian dishes. The Curry Leaves give a flavor that is very distinct and fresh. A make ahead chutney that is a wonderful change to the coconut chutney that is usually served is great when you have a lot of Curry Leaves on hand, pruning down you Kadi Patta Plant for the winter. Prep Time: 10 min…

"Curry Leaves Chutney (Kadi Patta Chutney)"

Mango Pickle (Aavakai)

A traditional Indian meal is incomplete without a pickle. There are so many different ways of making pickles – cooking, fermenting over days in the sun or fresh pickles. This Mango Pickle recipes takes a few days and may sound like a tedious and a long process but the end result is just amazing and you can enjoy the fruits of you labor by relishing it over months or years. Take a step back in…

"Mango Pickle (Aavakai)"