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Ingredients:
1.Red chilli - 2 cups
2.Urad dal - 1 cup
3.Dried Curry leaves - Handful
4.Garlic flakes - 5
5.Asafoetida - 1/4 tsp powder or 1 small piece Rock Asafoetida
6.Salt - 2 tsp or as required
7.Oil - 1 tbsp
Method:
1.Heat thick bottomed pan.Dry roast Urad dal till it becomes golden color.Keep the stove in medium.
2.Remove Urad dal from stove and transfer in to another container, let it cool.
3.Heat oil in the pan, fry garlic flakes.Take them out from oil.
4.If you are using Rock Asafoetida,fry them in oil.If you are using powder Asafoetida ,no need to fry them.
5.Roast curry leaves and take them out.
6.Keep the stove low.Add Red chillies to the pan.Roast them till the color slightly changes.
7.Cool all the ingredients.Grind Red chillies first,then add garlic flakes then asafoetida and add rest of the ingredients.
8.Grind to the consistency slightly coarser than the powder.
9.Let it cool and store it in air tight container.It will come for months.
10.It is served along with gingily oil.
11.Serve as a side to idli and Dosa.Tips:
1.Rock Asafoetida gives more flavour than the Asafoetida powder
2.If you are using Rock salt, roast in the pan without oil.

Mango pachadi is a sweet ,spicy and tangy dish.select a mango which is yet to ripe and not too sour.In traditional making of pachadi it is topped with neem
flowers fried in ghee.It has all the tastes sweet,sour,spice,salt and bitter.
Ingredients:
1.Mango - 1
2.Red chilli powder - 2 tsp
3.Turmeric powder - 1/4 tsp
4.Oil - 1 tbsp
5.Jaggery - 1/4 cup
6.Salt - 1 tsp or as per your taste
Seasoning:
Oil - 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Neem flowers fried in ghee - optional Method:
1.Peel the mango skin.Slice in to bite size pieces.
2.Heat oil in a pan.Add Mango and saute for 5 minutes.
3.Sprikle little water.
4.Add Red chilli powder,turmeric powder and salt.
5.Keep covered and cook for 5 minutes.
6.sprinkle water if needed.Cook till mango becomes soft.
7.Add jaggey and stir with spatula.
8.Adjust the taste of sweet,spice and salt as per your requirement.
9.Heat oil in a small pan.Roast mustard seeds,Urad dal and asafoetida.Top it over the pachadi and stir.
10.Add the Neem flowers fried in ghee.
11.Served as a side dish in south indian meal.
12.can be used as a spread for bread or served as a dessert

Ingredients:
1.Tomato - 2
2.Onion - 1
3.Green chilli - 2
4.Grated coconut - 2 tbsp
5.coriander leaves - 2 tbsp chopped
6.oil - 1 tbsp
7.Salt to taste Seasoning:
Oil - 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp Method:
1.Heat oil in a pan.
2.Roast onion,followed by green chillies,coriander leaves and tomatoes.
3.Blend the roasted ingredients along with coconut and salt.
4.Heat oil in a small pan.Roast Mustard seeds and Urad dal.Top it over chutney and stir.
5.Serve with Idli and Dosa.
6.Can be used as a dip for chips and spread to bread

Originally from Mexico, Guacamole is an avocado dip and side dish.
Avacado is also called as Butter fruit.This fruit is grown in the western ghats of coorg in Karnataka, India.

Ingredients:
1.Ripe avocado - 1 large peeled, pitted
2.Fresh lime juice - 2 tsp
3.Fresh Coriander leaves - ½ cup finely chopped
4.onion - 1/4 cup finely chopped
5.Pepper to taste
6.Salt to taste Method:
1.Mash Avacado with a fork.
2.Add lemon juice,coriander leaves,onion,pepper and salt.
3.Stir to combine.
4.Serve with chips
5.Avacado dip can be used as a spread.

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Method: