A thovayal is a delicacy in almost every South Indian household. Thovayals are typically mixed with rice and eaten. It can be eaten with Dosa’s, Idli’s or any other way you choose to eat it. Zucchini being a very English vegetable is extremely tasty when cooked into this thovayal version. The roasted ingredients urad dal, red chilies and curry leaves when ground into a paste along with the zucchini gives a fresh aroma which makes it simply delishious.

A favorite accompaniment with dosa’s, idli’s, upma’s, a sandwich spread and anything you want to experiment it with. The sweet nature of the small onions enhances the taste of the chutney. If small onions are not available, regular red onions can be used. The sesame oil used for seasoning and sautéing enhances the flavor as well. In case you don’t stock sesame oil, any vegetable or sunflower oil can be used.

This is very different from the non traditional ones which you get to taste in a restaurant, but a typical recipe which you would find in a Tamil Brahmin House. The dash of lemon or yogurt added to the recipe makes it tangy and opens up your senses. A favorite accompaniment with dosa’s, idli’s, upma’s and anything you want to experiment it with.

The ever popular hutney served with many chaat dishes and even some fried snacks is made delicously healthy. The combination of dates and jaggery makes it an iron rich food. It can kept frozen up to 3 months.

A popular chutney  made from garlic is popularly used in Indian Chaats, like Vada Pav, Chillas etc. The pungent aroma of garlic enhances the flavor and taste of the dish.

Made with freshly coriander and mint leaves, with green chillies, ginger and lemon and a dash of sugar gives this chutney a unique flavor. This mint and coriander chutney is a favorite Indian accompaniment. It can be used as a sandwich spread. Samosas, dhoklas, vada pavs, bhel are incomplete without this chutney. This chutney is also used in a variety of chaat dishes.