Category: Chutney, Pachadi

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Dry Lasoon Chutney with Kopra or Garlic Chutney with Dried Coconut

The Dry Lasoon-Kopra Chutney is very commonly found in Maharashtra and served as an accompaniment to Batata Vada, Vada Pav, Jhunka-Bhakar, and other assorted dishes. It is ridiculously easy to make and absolutely yummmm…. Ingredients Garlic Pods – 10 Dry Coconut or Kopra – 1/2 Red Chilli Powder – 1.5 tbsp Salt to Taste Method...


Khara Podi, Molaga Podi, or Idli Chutney Powder – 1

Molaga Podi, Khara Podi, or Idli Chutney Podi is a staple in most South Indian homes and a subject of intense fascination for non-South Indians. For as long as I can remember, all my non-South Indian friends want me to get them Idli with Chutney Powder or the Coconut Chutney. I love homemade Khara Podi...


Vankaya Pachadi (Brinjal/Eggplant Chutney)

Vankaya Pachadi is Andhra Pradesh’s variation of the North Indian Baingan Bharta. My father loves this pachadi and I make it often for him. In fact, my father loves Brinjals. He can eat brinjals in any form that is served to him. Another person who loves brinjals is Sanjeev, my nephew. This pachadi is a variation...


Magai Perugu Pachadi

In an earlier post, I had written about a pickle called Magaai or Magaya, which is made with sun-dried raw mango pieces. Well, trust Andhras to make a pachadi/chutney out of a pickle! We make two kinds of pachadis with Magai, one sweet and one savoury. This recipe is for the savoury version which uses curds....

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