Pedda Usirikaya Pachadi | Pickled Amla | Nellikkai Thuvaiyal

Pickles are the durable than chutneys. The pickle I'm sharing with you today is one of those ones, that can be stored & used refrigerated for months. You can enjoy it the same way or add a little fresh tempering /seasoning before serving for a fresh feel. 
There are many ways of making amla pickle, but this one is the healthier way of making it. 

Ingredients
1 Cup chopped amla
1 Tbs. mustard seeds 
1 Tbs. jeera
1 Tsp. methi seeds 
3 Red chilis 
3 Green chili's ( Adjust acc. to taste) 
Less than 1/2 tsp. of turmeric
1 Tsp. asafoetida / hing
2 Tbs. Oil
1/4 Cup cilantro leaves 
Salt

- Heat a pan with oil. Add mustard, methi & jeera to it. 
- Later add the red chilis to pan. Once the mustard starts jumping add hing & turmeric to pan & switch off heat. 

- Allow the seasoning to cool before you grind. 
- Coarse grind the seasoning & to the blender add green chili's, cilantro & salt. Adjust the taste & the pickle is ready to serve.

Serve with rice & a little ghee.

Pudina Kothimeera Pachadi | Putina Kottumalli Thuvaiyal | Green Chutney | Coriander Mint Chutney

Sharing a simple condiment, which is called as Hari chutney /Green chutney in India. This is one those dishes which goes perfectly with any chat pakoda, fritter & any finger food you want to. They flavors of the greens are very well balanced with lime, garlic & ginger. 

Yeilds : 1 Serving

Ingredients

1/2 Cup coriander 

1/2 Cup mint

1/2 Tsp. minced garlic

1 Tsp. minced ginger

1 Tbs. lemon juice

3 Green Chilis 

2 Tbs. grated coconut

Salt for taste 

In a blender add all the ingredients. Blend them till they are smooth. Take the chutney in a container & serve it as you want. 

Note: 

- Instead of lime juice you can add tamarind pulp or amchur powder as replacements in emergency.

- Adding coconut is optional. I love coconut when serving it with dosa or idli.

Kothimeera Pachadi | Kottumalli Thuvaiyal | Coriander Chutney | Green Chutney

I'm sharing a simple Green Chutney with you all which is packed with lots of antioxidants.This chutney is made of very simple ingredients & also a non stove top chutney.

Ingredients

1 Bunch of coriander/cilantro

1 Tbs Lemon Juice ( Adjust acc.)

2 Green chili's

1 Tbs Jaggeree powder 

Salt 

Clean the cilantro bunch & dry it on a towel. Now in a blender add cilantro, green chili''s, salt & jaggeree powder. Blend it to smooth paste. Now add the lemon juice to the chutney & mix it well. 
Serve it with hot rice & a little ghee. You can also side up this chutney with idli & dosa also.

Note: Adjust lemon juice acc. to your taste & also the green chili too.

Mamidikaya Kobbari Pachadi | Manga Thengai Thogayal | Mango Coconut Chutney

I am digging up my archived post & attaching it a new picture to celebrate their yumminess. Not to mention that this is a very delicious recipe perfect along with rice & dosa.

Ingredients
1 Cup chopped coconut pieces
1 Cup chopped mango pieces
4 Green chilli's( Adjust according to your spice levels)
Salt
Seasoning
3 Tbs of oil
1 Tbs of mustard seeds
1 Tbs of jeera
1 Tbs of channa dal
1 Tbs of urad dal
4 Red chili's
4 Curry leaves
Pinch of hing

Heat Pan with oil. Add seasoning to pan once the mustard starts jumping remove it from heat. Allow them to cool down.
Grind the seasoning first to that add salt, mango & coconut pieces. Grind it coarsely.

Chutney is ready to serve. If you like add a little seasoning on top & serve it. 

Gongura Pachadi | Pulicha Keerai Thuvaiyal | Sorrel Chutney

Gongura pickle is called " Andhra Mata " and a very famous andhra recipe.This chutney is made in different ways & I'm just sharing one of the styles which we make at home. I used the red stemmed leaf which has more sourness than the green ones. This is also one of those pickles which can be stored year long & can be enjoyed when ever you like.

Ingredients

2 Cups dried gongura leaves

4 Tbs tamarind

1 Tbs methi seeds

12 Red chili's
1 Tbs coriander seeds
Pinch of Hing

Salt for taste

2 Tbs oil

Seasoning

1 Tbs urad dal

1 Tbs mustard

4 Tbs oil ( Add if you need more)
4 Pods garlic (Optional)

2 Red chili's

1. Clean gongura leaves and dry them on a cloth overnight.

2. Heat a pan and add gongura leaves along with oil.Fry them till they are cooked or till they gain soft texture & change to dark brown color.Switch off heat & allow those fried leaves to cool.

3. Add 3tbs oil to pan & add dry red chili's,methi seeds, coriander seeds & hing. Fry them for 3mins & switch off heat. 

4. Grind the fried ingredients coarsely.Later add the gongura leaves, tamarind,salt & grind them.Remove the chutney in to a bowl.
*** Now you can refrigerate this chutney in a air tight box & use it with addition of little seasoning when ever you want.

Seasoning
Heat a pan with oil and add the seasoning to it. Once the mustard starts jumping. Switch off heat & add it to the above chutney and mix it well.

* Serve with rice and butter.It tastes delicious. Some to enjoy it with little onion pieces & green chili's for extra heat.

Tomato Noo Perugu Pachadi | Tomato Sesame Curd Chutney

I'm sharing a easy breezy recipe for people with busy life style.A familier chutney for many of us still I wanted to make a post of it in my blog. 

Ingredients: 
2 Tomatoes sliced
2 Cups of curd
2 Tbs of grounded sesame powder (Nuvvula podi)
1 Tsp oil
Pinch of turmeric
Salt 
Seasoning 
1 Tbs oil 
1 Tsp channa dal 
1 Tsp urad dal 
1 Tsp mustard 
1 Tsp jeera
3 Green chilli's (Slit them in middle)
Few curry leaves
Pinch of hing

Heat a pan with oil and add tomatoes to it. Sprinkle turmeric & salt to pan.Cook tomatoes in a low heat. When tomatoes turn soft switch off heat & allow tomatoes to cool.
Now add curd & sesame powder to tomatoes.
Seasoning 
Heat a pan with oil add channa dal, urad dal to pan fry them for few sec's. Then add mustard,jeera & Green chili.Once the mustard starts jumping add hing & curry leaves to pan. Switch off heat & add the seasoning to chutney.  

Note: 
1.  You can replace sesame power with mustard powder or you can just serve simple without the powders. 
2. Replace tomatoes with any water based vegetable. 

Serve it with rice & njoy it. 

Beerakaya Pachadi | Peechinga Thogayal | Ridge Gourd Chutney

Ridge gourd chutney is one of my favorite dish & it is also my mom's recipe. I loved the balanced taste of tanginess & sweet in it.I used a whole ridge gourd without peeling it. The skin of ridge gourd gives a beautiful texture to the chutney & won't make the it gooey. 

I'm linking this chutney to my event "Pickles & chutneys" which ended on Oct4th. I want to take a moment & thank one and all who  participated in my event. Click on the above link to explore the delicious dishes posted by fellow bloggers. 

Ingredients
1 Big ridge gourd
6 Green chili's
2 Garlic pods
1 Tbs tamarind
1 Tbs grated jaggery 
salt
For Seasoning
1 Tsp mustard seeds 
1 Tsp Jeera 
1 Tsp coriander seeds
1 Tsp seasame 
6 Red chili's
Few methi seeds
1 Tbs oil

Heat a pant with 1tbs oil. Then add the seasoning ingredients to pan and fry them for 2 mins. Check carefully that seasoning won't burn.Allow it to cool & transfer it to mixie/Grinder.In the same pan add the chopped ridge gourd & garlic. Fry them for 1 min & then close them with a lid.Allow them to cook & switch off heat.
First grind the seasoning then add the cooked ridge gourd, tamarind,green chili's, jaggery last comes the salt. Grind them coarsely & check if the the taste is balancing. 

Serve chutney with rice & a dollop of ghee.

Ulli Kadala Pachadi | Spring Onion Chutney | Scallions Chutney

Spring Onion Chutney is a simple mixed veggie chutney, where scallions play the major role. Spring Onions are milder in taste than onions, so I tried adding a small onion to kick up the taste & mixed it with tomato for slight tanginess.

Chutneys are part of south indian meal. At home chutney or pickle a must & with out them a meal is never complete. I love trying something different rather than a regular one's we have daily. I first had this chutney at a friends place & fell in love with it. Though I forgot to get a recipe of it, later I experimented & succeeded in making my version of this chutney. 

Prep Time-10mins | Cook time-15mins | Serves-4people

Ingredients

2Bunches chopped spring onions

1Small onions chopped

1Big tomato sliced

2Garlic cloves chopped

2Green chili's

1Tbs coriander seeds 

6Red chili's {As needed}

1 Tbs oil

Salt to taste

Seasoning 

1/2Tsp mustard 

1/2Tsp jeera

1Tsp channa dal  

2Red chili's cut equally

1Tbs oil

Directions

- Heat a pan with oil along with red chili's, garlic & coriander seeds. 

- Fry them till coriander changes to light brown. switch off heat. Cool them & later grind them coarsely.

- Now to the same pan add spring onion, onions, green chili's & tomatoes. 

- Cook them with closed lid till tomatoes are cooked. 

- Cook open lid & let any left water to evaporate. Switch off heat.

- Allow them to cool & grind them with salt, coriander & red chili's to a chunky paste. Adjust salt needed if needed.

- Heat a pan with oil add chana dal to pan, fry them for few sec's. 

- Then add mustard, jeera & red chili. Once the mustard starts jumping add the seasoning to chutney.

- Chutney is ready to serve. Serve it with rice, dosa & idli.
Note 
- Seasoning is optional. 
- You can increase or decrease the spice level as needed. 
- This chutney was medium spicy.

Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.

Kandi Pachadi | Thuvaram Paruppu Thogyal | Toor Dal Chutney

As I mentioned in my previous post I'm stuck with arranging my house for In-Laws. All I want to do is make them feel comfortable in our house. I'm all most done & gearing up on making some recipes ahead to blog uninterruptedly. 
Today I wanted to share a Andhra delicacy "Kandi Pachadi"with you all. This chutney goes well with rice & dollop of ghee. I love it having as a side for roti & naan too.

 I have some more to share with you all too.... I have started my own photography page on Facebook - Sree's Photography.  Do check it out friends. I would love you all dropping by there & reviewing me.

Ingredients 
1 Cup toordal 
Red chilli 4 or 5 ( Depending on your spice level)  
1 Tsp jeera seeds 
1 Tbs tamarind pulp 
1 Tbs oil
Salt 
Seasoning 
1 Tsp mustard 
1 Tsp jeera 
1 Red chilli
1 Tbs oil
Hing 
.....
Heat a pan with oil & add toordal, red chilli's, jeera. Fry them till toor dal slightly changes it color Remove from heat & cool them for some time. 
Grind fried ingredients along with tamarind & salt.Grind it coarsely by adding little water.
Heat a pan with oil & to that add mustard, jeera & red chilli's to it. Once mustard starts jumping add hing and switch off heat. 
Take chutney in a bowl & mix seasoning to it.Chutney is ready to serve. 

Note: 
1.You can add little more water while grinding chutney if it is too dry. 
2.Chutney can stay good for 3-4 days when refrigerated. 

Kalchina Vankaya Pachadi | Grilled Brinjal Chutney | Kathirikai Thogyal | Baingan Chutney

Oh my weekend is already is here and I'm very surprised seeing time fly very fast. It's was a busy week and I just couldn't spare couple of minutes for blogging..Atlast I'm here with a post which was pending for a long time..

** I want to take a moment and thank each & every one who visit my blog & keep encouraging me in blogging...

So coming to the recipe which I'm posting here is a well known chutney goes perfectly with rice,dosa & roti too. There are two different version but I'm going to follow my grand mom's way of making it.

Ingredients

Brinjal :  1 large Or 4 medium ones 
salt

Seasoning

3 Red chilli's

2 Tbs oil
1 Tbs jeera

1 Tsp channa dal

1 Tsp urad dal

1 Tbs mustard

Pinch Hing

Coriander leaves for garnish

Grill brinjals as shown in figure. I grilled them on a gas stove.
If not you can bake them. ( I never done this but read in many blogs)Peel off skin & keep them aside.

Heat a pan with oil and add seasoning ingredients to it. Start with chana dal,urad dal once they turn light brown then add mustard, jeera & red chilli's once mustard starts jumping add hing & switch off heat.

Grind coarsely the seasoning and mix brinjal along with salt. Garnish with corriander leaves & the chutney is ready to serve.

Nimmarasam Kobbari Pachadi | Coconut Chutney with Lemon

I was all bored with the same old chutney & was asking my mom for some ideas.Then she told me about this chutney which I had almost forgot about.This is a very easy chutney & goes well with our daily meals.

Ingredients

1 Cup of coconut pieces

2 Tbs lemon juice

4 Green chiili's 

Curry leaves for garnish

Pinch of turmeric

Salt 

Seasoning 

1 Tsp mustard

1 Tsp jeera

1 Tsp channa dal 

1 Tsp Urad dal

2 Red chilli 

Hing 

2 Tbs oil 

In a blender take coconut pieces, green chilli, lemon juice, salt & turmeric. Grind it smooth & keep aside.

Heat a pan with with oil first add channa dal & urad dal. Once they are done add mustard & jeera& fry them till the mustard jumps.Then add red chilli & hing to the pan.Switch off heat. 

Mix seasoning with grinded coconut chutney& garnish it with curry leaves.

Note: 

1. Adjust the lemon juice & green Chilli's according to your taste.

2.You can even use grated coconut too.

3. Fresh coconut is preferred for this chutney.