GROUNDNUT/ PEANUT CHUTNEY

                             Peanut is one of the important nuts used in the Indian cuisine, especially in the Maharashtrian cuisine. Groundnut/ Peanut chutney is a typical South Indian chutney usually made with roasted groundnut and coconut. It is served in different styles across india and is served with Indian breads and pancakes. One such style includes garlic (and coconut is avoided) making it a healthier one as well.

PEERKANGAI GOTHSU/ RIDGE GOURD GOTHSU/ GOTSU/ GOSTHU/

    Peerkangai gothsu has been my favorite since my school days. My granny used to make this with loads of gingely oil for idlis. This is her signature dish.

    We often have idli batter, but keep thinking as of what to prepare other than the usual sambhar and chutney varieties. This is a great alternative for it. This is famous among the people of Mannarkudi, a town in Thiruvarur district of Tamilnadu and the people of Chidambaram.

GARLIC CHUTNEY

        Garlic chutney... I just love this stuff..  is my all time favorite and goes well with any kind of bread or pancake. There are many versions of the same, but this one is simply irresistible. The chutney is prepared using garlic, tomato and red chillies as the main ingredient. The tomatoes are literally burnt in naked fire, peeled and then blended with sauteed garlic and red chillies.

POTTUKALLA PODI / ROASTED GRAM CHUTNEY POWDER/ GUN POWDER

 Gun powder / Chutney powder is a must have condiment in the Indian subcontinent. It is very famous among the southern side of the country.  It is used as a side dish for many homemade breads (Idli, roti, kulcha, parantha etc) n pancakes (dosa, uthappam, aappam, adai ,etc).

SWEET CHUTNEY/ INIPPU CHUTNEY

 This is a onion n jaggery sauce with a tangy twist of tamarind. The sauce is a hot, sweet n sour combo that is perfect for Indian pancakes and breads.
This is traditionally served with Black gram pancake/ulundu adai and rice flour adai. I love to have it with steaming hot fluffy idlis too.