Rishika Baranwal
A simple blend of grated coconut, roasted chana dal, green chilies, and ginger. Perfect for any South Indian dish.
Fresh mint leaves add a refreshing twist, pairing perfectly with hot, crispy dosas and idlis.
Fresh coriander leaves give this chutney a vibrant green color and herbaceous flavor, ideal for vadas and upma.
Tamarind pulp adds a tangy kick, complementing dishes like pongal and medu vada.
Ripe tomatoes create a slightly sweet and tangy chutney, perfect for a variety of South Indian snacks.
Roasted peanuts add a nutty flavor and creamy texture, making it a delicious dip for idlis to pakoras.