Eggs – 5 boiled and peeled

Onion paste – 1 cup ( )

Green chillies – 5 cut into pieces

Red chilli powder- 3 to 4 tsp [adjust according to your spice level]

Turmeric powder – 1/2 tsp

Salt to taste

Finely chopped coriander leaves – 1/4 cup

Pulav masala – 1tsp

Warer – 1 to 2 tbsp


Oil – 1/4 cup +2tbsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilles – 4

Curry leaves – few


  1. Lightly slit the eggs and keep it aside. Heat oil in a wide pan add cumin seeds and let them splutter.
  2. Add all the remaning ingredients one by one and fry for few seconds.
  3. Add onion paste and fry for few seconds and add salt and turmeric powder.
  4. Fry on low flame till the raw smell fades out. Then add red chilli powder, pulav masala and green chillies.
  5. Fry on low flame for another 2 to 3 minutes. Add boiled eggs and fry for another 3 to 4 minutes.
  6. Mix in intervals. Sprinkle 1 tbsp of water and add finely chopped coriander leaves.
  7. Mix well and adjust seasoning. Fry for 2 to 3 minutes and switch off the flame.



Senagapappu [chana dal]- 1/2 cup (soak for 1/2 an hour and cook with 2 cups of water.)

Onion – 2 medium size cut into 2 pieces

Green chillies – 4 slit

Finely chopped ginger – 1 1/2 tsp [mashed]

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Jaggery – 1/3 cup [ adjust according to your taste ]

Tamarind juice – 3 to 4 tbsp [semi thick juice]

Water – 2 cups

Salt – 1 1/2 tsp


Oil – 2tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Dry red chilli pieces – 4

Garlic – 4 mashed

Curry leaves – few

*This recipe was handed over to me by my Mother-in-Law.


  1. Boil the soaked senagapappu with 2 cups of water in a pressure cooker for 8 minutes.
  2. When the pressure releases mash it to a coarse paste.
  3. Add 2 cups of water, onions, green chillies, turmeric powder, red chilli powder, mashed ginger, salt, tamarind juice and jaggery.
  4. Mix well and pressure cook for 2 to 3 whistles. Switch off the flame and let the pressure release.
  5. Heat oil in a kadai. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
  6. Fry for few seconds and add the cooked pulusu over the talimpu.
  7. Mix well and bring it to boil. Adjust the seasoning and cook on medium flame for 5 to 6 minutes.



This recipe has been handed down to me by my mother. Perfect for Idlis. A dollop of ghee will greatly enhance its taste.


  • Coriander seeds – 1 1/2 cups
  • Chana Dal – 1/4 cup
  • Urad Dal – 1 tbsp
  • Cumin Seeds – 1 tbsp
  • Broken red Chillies – 2 cups
  • Crushed Garlic – 1 cup
  • Curry Leaves – 1 cup
  • Tamarind – small lemon sized
  • Oil for frying – 4 tbsp
  • Salt to taste



  • Dry roast coriander seeds until light brown. Repeat the same process with chana dal, urad dal and cumin seeds.
  • Heat 1 1/2 tsp of oil and fry the broken red chillies until light brown. Let it cool.
  • Repeat the same procedure with crushed garlic and continue to fry until the raw smell fades away.
  • Lastly add tamarind and switch off the flame.
  • Heat another 1 1/2 tsp of oil and fry curry leaves until crisp. Cool down all the ingredients.
  • Start by grinding the chana dal, urad dal and cumin seeds to a coarse powder and put it aside.
  • Next, grind the coriander and put it aside. Grind red chillies, curry leaves and tamarind.
  • Grind the garlic.
  • Now mix all the grinded ingredients together with salt.















Dry red chillies (cut into pieces) – 3/4 cup

Cumin seeds -1 tbsp

Peeled garlic cloves- 12

Salt to taste

Water to grind

Lemon juice -1 tbsp

To temper:

Urad dal- 1 tbsp

Chana dal-1 tsp

Cumin seeds – 1tsp

Mustard seeds – 1/2 tsp

Finely chopped onions – 1

Curry leaves – 10 no

Oil – 2 tsp


Grind all the above ingredients to a fine paste . Keep it aside .

To temper: Heat oil in a kadai, add all the above ingredients one by one and fry for one minute. Add chopped onions and curry leaves. Fry for two minutes.

Switch off the flame. Mix it with grinded paste. Adjust seasoning.

You can spread or serve this spicy chutney with a regular dosa or masala dosa.

The chutney is made a little thick so that it can be easily spread and also not make the dosa soggy .So use less water while grinding the chutney.

TIPS : You can adjust red chilles according to your taste .

Soak the garlic in water for 5 minutes and then peel the skin.