Now, if you prefer thicker chutney (the ideal texture for sandwiches), you might want to include ingredients like peanuts, roasted chana dal (split chickpeas), coconut, and yogurt.

Pour oil into a large Dutch oven to a depth of 2 inches; heat over medium until a deep-fry thermometer registers 350°F. Working in about 5 batches, fry about 7 pieces shrimp and onion in oil ...

South Indian's exact and perfect partner to dishes like Dosa, Idli, and Vada is Coconut Chutney. It is essentially a creamy, savoury paste made from juicy white grated coconut, perhaps blended ...

Brush cut sides of each cabbage wedge with 1 tablespoon coconut milk mixture; sprinkle wedges evenly with salt. Working in 2 batches, cook cabbage wedges in skillet until charred, 2 minutes per side.

Toast ½ cup unsweetened shredded coconut in a dry medium skillet over medium heat, stirring often, until golden brown, about 4 minutes. Transfer to a food processor and let cool.

Medu vada is a classic South Indian snack made with urad dal (black gram), fried to a crisp golden finish. Often paired with coconut chutney and hot sambar, vada can be enjoyed at breakfast, lunch or ...