MINT AND COCONUT CHUTNEY RECIPE

Ingredients :

Fresh Mint Leaves : 1 cup
Fresh Coconut : 1 cup
Green Chillies : 4 or 5
Mustard Seeds : 1/4 tsp
Chana Dal : 1/4 tsp
Urad Dal : 1/4 tsp
Curry Leaves : 1 sprig
Dried Red Chilli : 1
Tamarind : Small piece
Salt to taste
Oil : 1 tbsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Mint and Coconut Chutney

. Heat a teaspoon of oil in a pan.
. Add the split green chillies and mint leaves and fry for a couple of minutes and switch off the heat.
. Allow it to cool and set aside. Grind the mint, coconut, tamarind and salt to a smooth paste by adding little water.
. Transfer the chutney into a bowl and set aside. Heat oil in a pan for seasoning.
. Add the mustard seeds, chana dal and urad dal and let them splutter.
. When they start to splutter, add the red chilli and curry leaves and fry for a few seconds.
. Add this tadka to the chutney and mix well.
. Serve with idli, dosa , pongal or upma.

Enjoy!
mint coconut chutney
TOMATO SESAME CHUTNEY RECIPE

Ingredients:

4 tomatoes
2 tbsps toasted sesame seeds
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/minappa pappu
1 tbsp tamarind paste
salt to taste
2 tsps oil
For tempering/tadka/poppu:
1 tsp oil
1/2 tsp mustard seeds
pinch of asafoetida/inguva/hing
10-12 fresh curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Tomato Sesame Chutney

. Heat oil in a cooking vessel, cumin seeds and urad dal and red chilli and saute till the dal turns red. Remove and keep aside.
. In the same oil, add the green chillis and saute for a mt, remove and keep aside.
. In the same oil add the sliced tomatoes and fry for 8-9 mts or till the water evaporates. Turn off heat.
. Add the tamarind to the sauteed tomatoes and let it cool.
. First grind the cumin-dal mixture along with sesame seeds and then add the cooled tomato-tamarind mix and salt and grind to a paste.
. Heat oil in a pan, add the mustard seeds and once they splutter add the asafoetida and curry leaves and turn off heat.
. Pour over chutney and combine.
. Serve with tiffins like dosa or idli.

Enjoy!
tomato-sesame-seeds-chutney
CORIANDER LEAVES CHUTNEY RECIPE

 Ingredients

Fresh coriander leaves – 2 bunches, washed and chopped
Green chilies – 2, slit lengthwise
Dry red chilies – 2
Channa dal – 1 tbsp (senaga pappu/Bengal gram)
Urad dal – 1 tbsp (minappa pappu/black gram)
Cumin seeds – 1/2 tsp (jeera/jeelakara)
Tamarind paste – 1 tbsp (add based on your taste)
Jaggery – 1 tsp (optional)
Salt to taste
Cooking oil – 1 tbsp

For tempering/poppu/tadka:

Mustard seeds – 1/2 tsp
Curry leaves – few
Asafoetida – pinch
Cooking oil – 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Coriander Leaves Chutney

. Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter.
. Add the dry red chillis, urad dal, channa dal and fry till red (approx 2-3 mts on medium heat). Remove from vessel and keep aside.
. In the same vessel, add the remaining oil, once hot, add the coriander leaves and green chilies and fry for 3-4 mts on medium heat.
. Remove from heat and cool.
. Grind the sauteed dal mixture, coriander leaves, green chillis, tamarind, jaggery and salt to a coarse paste.
. Heat oil in a pan, add the mustard seeds and let them splutter.
. Add curry leaves and asafoetida and turn off heat.
. Pour this seasoning over the chutney and serve with idli or dosa or rice.

Enjoy!
coriander-leaves-chutney
GONGURA PACHADI RECIPE

Ingredients

Gongura – 2 big bunches
Red chillies – 4-5
Green chillies – 5-6
Fenugreek powder -1/2 tsp
Asafoetida – a pinch
Turmeric Powder –a pinch
Sesame seed oil -3-4 tbsp
Salt as required

  For the seasoning

Oil – 1 tbsp
Mustard seeds– 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Gongura Pachadi

. Separate gongura leaves from the stem, wash it, drain the water and pat it dry with a kitchen towel.
. Dry roast fenugreek seeds (vendhayam) and powder it.
. Heat a tsp of oil and fry red chillies and green chillies separately. Keep it aside.
. Heat 3 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Cook the leaves well. Leave it to cool.
. Then grind it along with red chillies, green chillies and salt to a fine paste.
. Heat 1 tbsp of oil in a kadai/pan, add mustard seeds, when it splutters, add the ground gongura paste and fry on medium flame for another 10 minutes or until it leaves the sides of the pan. Add fenugreek powder, mix well and remove from flame.
. Delicious gongura chutney/pachadi is ready. This chutney goes well with rice.

Enjoy!
gongura pachadi
CAULIFLOWER STEM CHUTNEY RECIPE

Ingredients

1 cup chopped cauliflower stem with leaves
2 tbsp urad dal
4 red chillies
1 tsp jeera/cummin seds
pinch of fenugreek seeds
1/2 tsp sugar
little tamarind
2 tsp oil
himalayan salt to taste

For tempering

1/4 tsp mustard seeds
1 red chilli
pinch of hing/asafoetida
1 spring curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Cauliflower Stem Chutney

. Select and pluck the tender stems of the cauliflower,wash them nicely  and chop them.Keep aside.
. Heat 1 tsp oil in a pan, add urad dal, cummin , fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.
. In the same pan add 1 tsp of oil and the chopped caulifower stems  and fry for 1-2 minutes or until it looses its rawness.
. Once it cools add them to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.
. Transfer it to a serving bowl if you feel it is too thick add a little water.
. Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.
. Mix and serve it with rice

Enjoy!
cauliflower chutney
CABBAGE AND MANGO CHUTNEY RECIPE

Ingredients :

Chopped Cabbage : 1 cup
Small size raw mango : 1
Red Chillies : 5
Chana dal : 2 tsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Few fenugreek seeds
Oil : 3 tsp
Salt to taste
A pinch of hing

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Cabbage And Raw Mango Chutney

. Wash and peel the mango and cut into small pieces and keep it aside.
. Heat one teaspoon of oil in a pan Add and fry chana dal, urad dal, fenugreek seeds, mustard seeds, next red chillies and finally hing to light brown color.
. Remove from the flame and allow it to cool.
. In the same pan, add two teaspoons of oil and put the chopped cabbage and fry for a few minutes.
. Remove from the flame and let it cool completely.
. Grind the cabbage, mango pieces and roasted spices and salt to a coarse paste adding a little water.
. Serve with steamed rice, dosa or idli.

Enjoy!
Cabbage mango pachhadi
BEERAKAYA TOMATO PACHADI RECIPE

Ingredients :

Ridge Gourd : 1
Tomato : 1 big sized
Mustard Seeds : 1 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Fenugreek Seeds : 5 seeds
Dry Red Chillies : 4 to 6
Oil : 2 tsp
Turmeric Powder : 1/4 tsp
Salt to taste

For Seasoning :

Mustard Seeds : 1/2 tsp
Oil : 1 tsp
Few Curry Leaves
A pinch of Hing

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Beerakaya Tomato Pachadi

. Wash, peel and chop the ridge gourd into small pieces and keep aside.
. Wash and cut the tomato into pieces and set aside. Heat one teaspoon of oil in a frying pan.
. Add and fry the mustard seeds, chana dal, urad dal and fenugreek seeds to light brown color.
. Now add the red chillies and switch off the flame. Allow it to cool. Heat one teaspoon of oil in a pan.
. Add to chopped ridge gourd, chopped tomato, turmeric and little water. Mix well, cover with a lid. Let it cook completely.
. Grind the roasted spices into a fine powder.
. Then add the ridge gourd mixture and salt to it and grind it into a smooth or coarse paste.
. Remove the ridge gourd and tomato chutney onto a bowl. Heat one teaspoon of oil in a pan for seasoning.
. Add the mustard seeds and let them splutter. When the seeds stop popping, add the curry leaves and hing.
. Fry for few seconds and switch off the flame.
. Add this poppu to the chutney and mix well.
. Serve with steamed rice or dosa.

Enjoy!
beerakaya perugu pachadi
POTLAKAYA NUVVULA PACHADI RECIPE

Ingredients:

1 cup Snake Gourd, chopped
1 tbsp Sesame Seeds
1/2 tbsp Coriander Seeds
4 – 5 Dried Red Chillies
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/4 tsp Urad Dal
1/4 tsp Turmeric Powder
2 + 1 tsp Oil
Marble sized Tamarind ball
A pinch of Fenugreek Seeds
A few Curry Leaves
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Potlakaya Nuvvula Pachadi

. Soak the tamarind in water and set aside.
. Heat a teaspoon of oil in a pan. Add the coriander seeds and fenugreek seeds. Fry them until light golden brown.
. Add the red chillies and sesame seeds to it and fry for a couple of minutes or until light golden color. Take them out of the pan and set aside.
. In the same pan, add another teaspoon of oil. Add the chopped snake gourd and turmeric and saute for a minute.
. Sprinkle a little water, mix well and cover with a lid. Let it cook completely.
. Remove from the heat and allow it to cool.
. Grind the coriander seeds and sesame seeds mixture to a powder. Add the cooked snake gourd along with tamarind and salt. Grind into a coarse paste.
. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds. When they stop popping, add the curry leaves and stir for a couple of seconds.
. Pour this over the ground mixture and mix well.
. Serve with rice, rice rava upma or dosa .

Enjoy!
potlakaya pachadi
CABBAGE CHUTNEY RECIPE

Ingredients :

Chopped Cabbage : 2 cup
Coriander seeds : 2 tbsp
Urad dal : 2 tbsp
Fenugreek seeds : 1/4 tsp
Dry red chillies: 10
Tamarind : small lime sized ball
Turmeric Powder : 1/4 tsp
Oil : 4 tbsp
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Cabbage Chutney

. Wash and chop the cabbage into small pieces and keep it aside.
. Soak the tamarind in warm water for 5 minutes and set aside.
. Heat two table spoons of oil in a frying pan add and roast the coriander seeds, urad dal and fenugreek seeds to light brown color.
. Now add the dry chillies and let them fry for another few minutes. Take it out from the pan and keep aside.
. In the same pan, add two table spoons of oil and put the chopped cabbage and turmeric and fry for a few minutes.
. Turn off the flame and allow it to cool. Grind the roasted spices to a fine powder.
. Then add the cabbage, soaked tamarind and salt to it. And grind into a coarse paste using a little water.
. Pour the chutney into a bowl and serve with steamed rice or dosa.

Enjoy!
cabbage pachhadi
BOTTLE GOURD CHUTNEY RECIPE

Ingredients:

Chopped Bottle Gourd (with skin): 1 and 1/2 cups
Coriander Seeds: 1/2 tbsp
Urad Dal: 1/2 tbsp
Fenugreek Seeds: 1/4 tsp
Tamarind: Marble Sized ball
Green Chillies: 2
Dried Red Chillies: 3
Powdered Jaggery: 1 tsp
Chopped Coriander Leaves: 1 – 2 tbsp (Optional)
Salt to taste
Oil: 1 tbsp

For Seasoning:

Mustard Seeds: 1/4 tsp
Urad Dal: 1/4 tsp
Cumin Seeds: 1/4 tsp
Hing: 1/8 tsp
Curry Leaves: 1 sprig
Oil: 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Bottle Gourd Chutney

. Soak the tamarind in water and set aside.
. Heat a tablespoon of oil in a pan and add the coriander seeds, urad dal and frnugreek seeds. Fry them until golden brown color.
. Remove and keep aside.
. In the same pan, add the slit green chillies and red chillies and fry for a minute. Remove and keep them aside.
. Then add the bottle gourd pieces and fry for a minute. Cover with a lid and cook until soft. Add a little water if needed.
. Now add the coriander leaves to the cooked bottle gourd and cook for a minute. Remove from the flame and let it cool.
. Grind the roasted coriander seeds mixture into a powder and add the sauteed ingredients along with tamarind, jaggery and salt and grind to a paste. Add some water if required while grinding.
. Heat a teaspoon of a oil in a pan and add the mustard seeds, urad dal and cumin seeds.
. When they stop popping, add the hing and curry leaves and stir for a few seconds.
. Switch off the flame and pour the seasoned ingredients over the bottle gourd paste and mix well.
. Serve with rice or dosa.

Enjoy!
sorakaya pachadi
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