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Coconut coriander chutney- For dosa

Coconut coriander chutney- For dosa

This is the second chutney that I learnt from Shwata's mum. This is the first one. At my mother's house, we make our coconut chutney with yoghurt. I tend to like both versions and alternate the recipes at home. 


  • 1 cup shredded coconut 
  • 1/4 cup roughly chopped coriander
  • 2-3 fresh green chillies
  • 1/2 inch piece of ginger- roughly chopped.
  • 2 tbsp lemon juice
  • 3/4 tsp salt ( adjust to taste)

For the tempering

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 1-2 dried red chillies
  • 10 curry leaves


  1. Add all the ingredient for the chutney to an electric chopper and grind to a smooth paste. Add a couple of tablespoons of water if needed to make the grinding easier and to your preferred consistency. Transfer the chutney to a bowl.
  2. Heat the oil for tempering in a tadka pan ( called a vaghariyu in gujarati)
  3. Once the oil is hot, add in the mustard seeds till the crackle, followed by the urad dal, red chilli and curry leaves.
  4. Once the urad dal turns slightly brown, switch the flame off and pour the tempering over the tomato chutney 
  5. Serve with dosa, uttapam or idli.


  • Adding the curry leaves can cause the oil to splatter. Make sure the leaves do not have moisture on them and quickly cover the tadka pan with a newspaper or lid to keep things clean in the kitchen.
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Tomato Chutney- For Dosa

Tomato Chutney- For Dosa