Roasted chana dal – 2cups

peanuts – 1 cup

Cumin seeds -1 1/2 tbsp

Garlic – 15 cloves with out skin

Salt – to taste


Oil -1tbsp

Curry leaves – 1/4 cup

Red chilli powder – 1 tbsp

A cousin of mine has shared this recipe with me.


  1. In a wide pan, add peanuts and fry in medium flame for 2 minutes.
  2. Then add roasted chana dal and cumin seeds and fry on low flame for 5 minutes.
  3. Cool it and transfer to mixer jar along with required salt and garlic cloves.
  4. Transfer to a plate and spread it to cool down.
  5. Heat oil in another pan. Add curry leaves and fry for few seconds and switch off the flame.
  6. Add red chilli powder and mix well. Keep it aside and cool it.
  7. Pour the oil masala over the peanut chana dal powder.
  8. Mix well using two hands. Make sure there are no lumps.
  9. Transfer it to a glass jar. You can also spread it on dosa and idly.
  10. You can mix it with water and serve with idly .



Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste


Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few


  1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
  2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
  3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
  5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
  6. Mix well. Serve with dosa. Adjust spice level according to your taste.



Atukulu – 1 cup

Pea nuts – 1/4 cup

Cashew nuts – 1/4 cup

Red chilli powder – 1tbsp

Curry leaves – 2 springs

Salt to taste

Oil for deep frying


  1. Heat some oil in a deep kadai.
  2. When the oil is hot enough, add atukulu in small batches .
  3. As and when they are puffed, remove the atukulu using a slotted spoon and transfer them to a colander.
  4. Repeat steps 2 and 3 depending on your required quantity.
  5. Add salt and red chilli powder to the fried atukulu and mix well.
  6. Fry some cashew nuts, peanuts and curry leaves separately in the same oil.
  7. Add the fried cashew nuts, peanuts and curry leaves to the atukulu.
  8. Mix everything until it is well coated with the spices.
  9. Store the mixture in a glass jar or air tight container.
  10. The mixture stays good for about 10 to 15 days.



Raw rice – 1 cup

Curry leaves – 1/2 cup

Freshly grated coconut – 1/2 cup

Peanuts – 2 tbsp roasted and skinned

Cumin seeds – 1 tsp

Garlic clove – 1 optional

Green chillies – 4

Lemon juice – 1 1/2 tsp


Ghee – 1bsp

Oil – 1 tbsp

Mustard seeds- 1 tsp

Urad dal -1 1/2 tsp

Cashew nuts – 8 cut into pieces


  1. Cook rice with 2 1/2 cups of water. Cool it and keep it aside.
  2. Grind grated coconut, curry leaves, green chillies, cumin seeds and ground nuts to a fine paste.
  3. Heat oil and ghee in a kadai. Add mustard seeds. Let them crackle. Add urad dal and cashew nuts.
  4. Fry for a minute. Add karivepaku paste and fry till water evaporates.
  5. Add salt and mix well. Then add cooked and cooled rice. Mix well.
  6. Cook on low flame till the mixture coats well. Lastly, add lemon juice and mix well.
  7. Serve with ullipaya perugu pachadi. Adjust seasonings.



Peanuts- 1 cup

Besan flour – 1/2 cup

Rice flour – 1 tbsp

Red chilli powder – 1 tbsp

Cumin seeds – 1 tbsp

Water – 2 to 3 tbsp

Curry leaves – few


  1. Rinse peanuts under running water. Drain them in a colander.
  2. Take a bowl and add peanuts. Then, add all the rest of the ingredients. Mix well.
  3. Sprinkle little water and mix well until each peanut is coated well with masala.
  4. Heat oil in a pan. Gently drop the peanuts. Do not add them in lumps.
  5. Do not disturb for a minute, then stir and fry on low to medium flame.
  6. Fry till the foam in the oil disappears completely and peanuts turn golden brown and crisp.
  7. Drain the fried peanuts onto a kitchen paper. In the same oil, fry curry leaves and add it to the fried peanuts.
  8. Cool them completely and store in a air tight jar.