Andhra style Mulakkadala pachadi

Drumstick pickle - Andhra Mulakkada pachadi:

This is a summer vegetable pickle. A good way of preserving the vegetable in a tasty and spicy way is pickling it that too in Andhra style.  The only care to be taken while making pickles is not a single drop of water should come in contact with the dish while on the process or after the process.  The taste of a pickle increases as it matures day by day.  

Preparing Mulakkadala pachadi or the drumstick pickle is very easy. But you need to choose fresh ( with green skins ), mature and fleshy ( should not be thin ) drumsticks for this pickle.  The drumstick pieces are fried before making the pickle.  They should be fried until color changes slightly.  The pickle can be stored in a clean and air tight container. The mulakkadala pachadi lasts for 2 to 3 months.  Salt and oil are the preservatives that keep the pickle healthy and fresh for a long time. Adding enough oil prevents the pickle from discoloration. The mulakkadala pachadi tastes excellent when served with hot steaming rice and a dollop of ghee.


Ingredients :

• Drumsticks -  10 to 11 medium size
• Red chilli powder -  1 cup heaped
• Salt -  3/4 cup
• Tamarind paste -  1 1/2 cup
• Methi / fenugreek seeds -  2 tbsp heaped
• Mustard seeds -  5 tbsp
• Cumin / jeera -  1tbsp
• Turmeric powder -  1/4 tbsp
• Oil -  3cups

For tempering:

• Dry red chillies -  3 to 4 broken
• Curry leaves -  1 spring
• Mustard -  1/2 tbsp
• Asafoetida / Hing -  1/6 tbsp optional
• Chana dal / split garbanzo -  1 tbsp

Method of preparation of Mulakkadala pachadi :

• First wash and dry the drumsticks.  Trim the edges of the drumsticks.  Do not peel.  
• Chop them into 1" pieces and keep aside
• Wash the tamarind and add little water and boil till water evaporates and cool it down.  Now grind it into a smooth paste
• Take the methi, mustard and cumin seeds and grind into a smooth powder and keep aside
• Place a kadai on the stove and heat the oil.  Deep fry the drumstick pieces till they change the color.  Remove them and place in a bowl
• Now in the same oil prepare tempering by spluttering mustard seeds, add chana dal, red chillies, curry leaves and Asafoetida and lastly add turmeric powder.  Turn off the heat and remove them and keep aside to cool
• Now take a glass mixing bowl and add red chilli powder, methi-mustard-cumin powder, salt and mix them well
• Now add the tamarind paste, fried drumsticks and the tempering and the cooled oil and mix all gently taking not to break the pieces
• Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully
• Take the bowl after 1 day and gently mix again and then cover and keep for another 24 hours
• Now the pickle can be transferred into a porcelain or glass jar with a tight lid on third day
• You need not add any preservatives but just maintain a layer of oil on top always

This pickle can be stored for 3 to 4 months.  It can be served along with hot steaming rice and a dollop of ghee for a good taste..

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Andhra style Brinjal Pickle -

In Andhra pradesh, people prepare seasonal pickles like Tomato, Mango, Lemon and more and more pickles.  In summer season these pickles are prepared at home and stored for the whole year.  so Andhra means pickles...  so many varieties of pickles are made in Andhra Pradesh.   Today I will share a different kind of spicy pickle which is Andhra style Brinjal pickle.  It is very easy to make at home and can be stored for minimum 8 to 10 days.  The process is so simple and taste is mmmmmmmhhhhhh.   Let us see now see how to make Brinjal Pickle.  

Ingredients :

• Garlic clove -  15
• Brinjal -  1/4 Kg
• Cumin seeds -  1 tbsp
• Fenugreek seeds - 1/2 tbsp
• Mustard seeds - 2  tbsp
• Red chilli powder -  4 tbsp
• Salt - 4 tbsp
• Oil - 100 grams
• Jeera -  1 tbsp
• Mustard -  1 tbsp
• Dry red chillies - 4 

Method of preparation of Brinjal pickle:

• First you need to take a pan and add jeera,mustard seeds and fry for good smell.  When good aroma comes then move them to a  bowl.
• Now cool it for 10 minutes and grind to a fine powder and keep aside
• Next take brinjal and clean them and cut them into small cubes.  
• Take a pan and add oil and heat it. When oil is heated add chopped brinjal pieces and fry them for light golden colour
• Now take a bowl and add salt, red chilli powder, jeera_mustard seeds powder, peeled garlic cloves, fenugreek powder and oil.  Mix them well
• Now add fried brinjal cubes and mix well with hands only
• Now take a pan add 8 tbsp of oil and heat it.  when oil gets heated add mustard seeds, red chillies pieces and fry them till they splutter and then keep them aside and cool it
• After 10 minutes add this tempering mixture into the brinjal mixture and mix well. 
• Take a clean and dry bottle or air tight container and add this brinjal pickle to store it. It can be stored for 10 to 12 days only..

Now the brinjal pickle is ready to eat.  You can serve it with hot steaming rice and a dollop of ghee.  It can also be taken along with idli, chapathi or dosa..

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Cauli flower avakaya - Cauli flower pickle

The cauliflower pachadi is very simple to prepare and tastes good when you take it with rotis or curd rice.   The cauliflower is something which can be served with any meal or with sandwiches.

For making the cauliflower pickle,  you need to dry the florets under sun light for about 30 minutes.  You can pat them dry and keep under ceiling fan until they become dry.  This cauliflower pickle stays fresh for up to 3 days and up to 2 weeks when refrigerated.  Now let us see how to make cauliflower pachadi..


Ingredients :

For the pickle:

• 250 grams of cauliflower florets
• 1/4 cup of red chilli powder
• 1 tbsp of turmeric powder
• Salt as per requirement of taste
• 1/4 tbsp of fenugreek seeds
• big garlic cloves -  4 nos
• big lemons - 2 to 3
• green chillies vertically slit - 4 nos
• ginger thinly sliced - 1 inch

For tempering:

• 1/4 cup oil
• 1 tbsp of mustard seeds
• 1 tbsp of cumin seeds
• 3 red chillies dried
• curry leaves - 2 springs

Method of making cauliflower pickle:

• Take 250 grams of cauliflower florets and put them in salted warm water for 15 minutes
• strain out the water and then rinse them
• Keep them under sun light for 30 minutes to dry
• now take a mixing bowl, add the cauliflower florets, red chilli powder, turmeric powder, roasted fenugreek seeds powder, garlic paste, salt, slit green chillies, sliced ginger, lemon juice
• Now heat oil in  a pan, add mustard seeds, cumin seeds dried red chillies, and fry them until they stop spluttering
• Add asafoetida, curry leaves and turn off the heat
• Pour the tadka over the pickle and mix well
• Leave it for 2 to 3 hours and then serve

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Mamidikaya Nuvvula Pachadi - Raw mango sesame seeds chutney

Mamidikaya nuvvula pachadi is an Andhra style raw mango chutney preparation with sesame seeds which is a delicious side dish with steaming rice.  The Mamidikaya nuvvula pachadi is a traditional Andhra chutney made with fresh grated raw mango and roasted sesame seeds.  Raw mango is called as Mamidikaya in telugu and sesame seeds called as nuvvulu in telugu and the chutney is called as pachadi.  The Raw mango is extensively used in Andhra cooking both in vegetarian as well as non-vegetarian dishes.  Some of the few popular raw mango dishes in Andhra pradesh are Mamidikaya Pappu,  Andhra Avakaya,  Mamidikaya kobbari pachadi,  mamidikaya pesara pachadi, mamidikaya perugu pachadi etc.

Roasted sesame seeds is the main ingredient which gives the pachadi all its flavour.  Red chillies are added in tempering along with cumin seeds and curry leaves.  Please use mangoes that are not too sour.  The mangoes should have sweet-tart flavour.   It is very simple to prepare this mamidikaya nuvvula pachadi and the only preparation is peeling, grating the raw mango and roasting the sesame seeds and spices.  This pachadi goes well with steaming rice and a dollop of ghee.  Now let us see how to make the Mamidikaya nuvvula pachadi.

Ingredients :

• Raw mango - 1 medium size, peeled and grated ( approx 1 heaped cup )
• Sesame seeds - 1/2 cup, dry roast on low flame for 6 mins, cool and grind to powder
• Turmeric powder - 1/4 tbsp
• Mustard seeds - 1/2 tbsp crushed to fine powder
• Fenugreek seeds ( menthulu ) - 1/4 tbsp, dry roast till red and crushed to fine powder
• Salt  for taste

For tempering :

• Oil -  4 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds - 1 tbsp
• Dry red chillies - 6 to 7, tear and de-seed
• Asafoetida - a pinch
• Curry leaves - 2 springs

How to make mamidikaya nuvvula pachadi:

• Heat oil in a heavy bottomed vessel, once hot, add the mustard seeds and allow to splutter. Add the cumin seeds, asafoetida, red chilies, and curry leaves and mix.
• Immediately add the grated mango and turmeric powder and mix. Cook on low-medium flame for 7-8 mins without a lid or till oil separates.
• Add the sesame seeds powder and mix and continue to cook on low flame for a min. Add the mustard seeds powder, methi powder, and salt, mix well and turn off heat.
• Remove to a serving bowl and serve with steamed rice and ghee. It stays good at room temperature for at least two days. You can refrigerate it for a few days.

Serve with hot steaming rice and a dollop of ghee...

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Mamidikaya Perugu Pachadi

The mamidikaya perugu pachadi is an Andhra style sweet mango yogurt chutney tempered with Indian spices makes for a meal by itself on hot summer day. It is a perfect chutney to beat the heat in hot summer season.   This mango yogurt chutney is little bit different from the North Indian style mango raita.  There is no tempering of spices in the raita version while the Andhra version calls for tempering of red chillies and curry leaves.  The natural sweetness of mangoes is enough and you need not add any extra sweetness.  If the mangoes are fully ripe, you do not need any extra sweetness.  You can add a little bit of honey if the mangoes are slightly tart.  This vegetarian and healthy Mamidikaya perugu pachadi is a perfect for the Indian summer heat.  Now let us see how to make the Mamidikaya perugu pachadi.

Ingredients:

• Ripe mango -  1 cup, peeled and chopped into small pieces
• Yogurt -  1 1/4 cups, fresh and thick
• Salt to taste

For tempering :

• Oil -  1 tbsp
• Mustard seeds - 1/2 tbsp
• Dry red chillies - 2 nos, tear and de-seed
• Asafoetida - a pinch
• Curry leaves - 2 srings

Method of making Mamidikaya Perugu pachadi :

• Beat the chilled thick yogurt in a bowl till smooth with a whisk.  Add 1/4 cup of water and mix well
• Now add the chopped ripe mango pieces and add salt and mix well
• Heat oil in a pan and add mustard seeds once it is hot and allow them to splutter.
• Add the red chillies, asafoetida and curry leaves and saute for a few seconds and then turn off the flame
• Add this tempering to the curd-mango mixture and mix well

This mamidikaya perugu pachadi can be served as a meal itself or as a side dish.  It can be stored in a refrigerator until use.

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Mamidipandu perugu pachadi, an easy, Andhra style sweet mango chutney made with ripe mango, curd & Indian spices and best mango pachadi among Andhra vantalu

Kara chutney for Idli and Dosa ( Onion Chutney )

We all know that some kind of chutney is required for eating along with Idli or Dosa.  The kara chutney is one such chutney which is very tasty, spicy chutney made with onions and tomatoes.

The Kara Chutney is one of the most popular chutney for idli, dosa, pongal, adai, ragi dosa, rava dosa, masala dosa or any South Indian tiffin you can name.  It is a very versatile chutney made mainly with onions and tomatoes where flavours of both these vegetables shine through.   Onions and tomatoes are the most important vegetables required for making any curry whether it is vegetarian or non veg.   When you make kara chutney recipe there will always be onions and tomatoes and red chillies in it.   Let us now see how to make a tasty Kara Chutney for Idli or Dosa.

Ingredients:

• Peeled and sliced onion - 1 no
• Tomatoes - 2 large sized, sliced
• Red chillies - 3, tear and de-seed
• Garlic - 1 large clove
• Tamarind - 1/2 tbsp, thick paste
• Salt to taste
• Jaggery ( optional ) -  1 tbsp
• OIl  - 1 1/4 tbsp

For Tempering :

• Mustard seeds -  1/2 tbsp
• Black gram dal -  1/2 tbsp ( optional )
• Curry leaves - 1 spring

Method of preparation of Kara Chutney:

• First heat 1 tbsp of oil in a vessel.  Once it is hot, reduce the flame and add the garlic and dried red chillies and saute till the garlic changes color.  If you want to add bengal gram,  you can add 1 tbsp of bengal gram and saute till it turns golden brown and then add the garlic 
• Add onions now and saute till transparent, approx 6 to 7 minutes.  Add the tomatoes and saute for 8 minutes on low flame.  Turn off the flame and let it cool down
• Blend the cooled ingredients along with salt, jaggery and tamarind to a fine paste and remove to a serving bowl.
• Now heat  one table spoon of oil in a small pan, add the mustard seeds and allow them to splutter.  Add the curry leaves and turn off the flame

Pour this tempering over the chutney and serve with idli or dosa.

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Beet root Pachadi

In any south indian meals, pachadi or the chutney recipe is similar to the raita recipe of North Indian cuisine.  It is generally prepared with choice of vegetables as a side dish or appetizer if not as the main curry.   Beetroot Pachadi is one such simple healthy recipe from the popular Kerala cuisine.  Beet root pachadi is a delicious recipe usually prepared in Kerala during occassions like Onam or Pongal festivals.  It is also prepared in Andhra homes but to a less extent.  Let us now see how to make Beetroot pachadi..

Ingredients:

• 2 cups of grated beetroot
• 3/4 cup of water
• 1 tbsp of salt
• 1/2 cup grated coconut
• 3/4 tbsp mustard
• 1/2 tbsp cumin / jeera
• 1 or 2 chillies
• 1 inch ginger
• 1/2 cup curd

For tempering:

• 1/2 tbsp of coconut oil
• 1 tbsp mustard
• 2 dried red chillies
• few curry leaves

How to make beetroot pachadi:

• First take 2 cups of grated beetroot and 1/2 cup of water in a large kadai
• Add 1/2 salt and mix well.  Cover and boil for 10 minutes
• Now take a small blender  and take 1/2 cup coconut, 3/4 tbsp mustard, 1/2 tsp cumin, 1 or 2 chillies and 1 inch ginger
• blend to smooth paste adding ¼ cup of water.
• now add in prepared masala paste to the cooked beetroot and mix well.
• cook for 7 minutes or until raw aroma of coconut disappears.
• turn off the flame and add ½ cup curd. make sure to whisk the curd well, else there are chances for curd to curdle.
• mix well until the curd combines well and turns silky smooth consistency.
• now in a small kadai heat ½ tbsp coconut oil and splutter 1 tsp mustard, 2 dried red chilli and few curry leaves.
• pour the tempering over pachadi and mix well.
• finally, enjoy beetroot pachadi with hot steamed rice.

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Andhra Style Carrot pachadi

The Carrot Pachadi or the Carrot Chutney is one of the simple chutney recipe which is mainly made with red or orange carrots with grated coconut or other spices.  We can take this carrot pachadi with Dosa which is the standard breakfast item all over South India. ,all 

Here in South India  all the chutney recipes are generally prepared with almost all vegetables including the peel of many fruits and vegetables.  Every chutney has its own unique taste. One such vegetable based chutney is the Carrot Pachadi which is largely popular due to its sweet and spice flavour.

Ingredients required :

• Carrots -  6 nos
• Cumin seeds -  1/2 tbsp
• Oil - 2 tbsp
• Coriander seeds -  1/2 tbsp
• Chana dal -  1 tbsp
• Peanuts -  1 tbsp
• Ripe red chillies -  3 to 4
• Tamarind pieces - 3 
• Salt for taste
• Mint leaves -  1/2 bunch
• Coriander leaves - 1/2 bunch
• Sesame seeds - 1 tbsp
• Garlic -  5 cloves

Method of preparation of Carrot Pachadi:

• Heat oil in a pan add cumin seeds, coriander seeds, chana dal and slightly cook it add peanuts, roast all the ingredients together.
• Now add sesame seeds, when Sesame seeds splutter, add garlic, red chilli, some tamarind pieces, when these are slightly cooked then add carrot pieces, salt, put the lid on and let it cook for 3 to 4 minutes.
• After  4 minutes add mint leaves, coriander leaves, let it cool down. Put the mixture in a blender and make a coarse paste.

Serve this chutney with dosa or chapathi.

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Andhra style Mullangi Pachadi - White Radish chutney

Radish is a high fiber root vegetable.  Regular intake of radish or Mullangi helps you to remain younger and healthy.  It protects you from seasonal cold and cough during the monsoon season  The Mullangi pachadi is a spicy chutney which tastes great when mixed with rice and ghee.  It can also be a good side dish for rotis or phulkas.  

Mullangi is called as Mooli in Hindi and Radish in English.Radish is available in different lengths and shapes and available in red and white colours. It is a rich source of vitami B6, riboflavin, copper and calcium. Radish can also be used for making Sambhar.  Let us now see how to make Mullangi Pachadi.

Ingredients required :

• Radish small size -  5 nos
• Red chillies small - 2 nos
• Garlic - 2 cloves
• Coriander and curry leaves - one string each
• Tamarind - Small marble size ( adjust as per taste )
• Salt as required
• Cooking oil - 1 tea spoon

For seasoning :

• Mustard – ½ tea spoon
• Urad dal – ½ tea spoon
• Curry leaves – few
• Asafoetida – pinch

Method of making Mullangi Pachadi :

• First grate the radish.
• Heat a pan with few drops of oil.  Fry the red chillies; add garlic and fry for few seconds
• Then add tamarind, coriander, curry leaves and fry for few seconds
• Remove and keep aside.  
• Now fry radish till the raw smell goes off
• After cooling grind all the items with salt to a coarse paste
• Add water as necessary to adjust the consistency 
• Now add oil in  a pan and add some mustard seeds, urad dal and curry leaves
• When the color changes put this seasoning on the mullangi pachadi

Mix well and serve the Mullangi Pachadi with hot steaming rice, roti or chapathi

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Andhra Palli Chutney - Peanut chutney for Idli and Dosa

The peanut chutney or the groundnut chutney is a very delicious chutney eaten with Idlis or Dosas or even Rava uthappam or any of the south Indian breakfast items.  It is a perfect side dish chutney for Upma also.

All the South Indian breakfast items like Idli, Upma, Dosa, Uthappam etc are require some kind of chutney to be served with them and the Palli chutney works well with almost all breakfast items listed above.  It is impossible to eat them without chutney and therefore making chutney with peanuts or coconut is the best way to be served. In this article we will see how to make Palli chutney or the groundnut chutney.  

Ingredients required :

• Peanuts / Ground nuts -  1 cup
• Oil -  1 tbsp
• Green chillies chopped -  3 to 4
• Medium sized onions chopped -  3 
• medium size tamarind pieces - 5 to 6
• Salt for taste
• Water - 1 cup

For tempering / popu :

• Oil -  1 tbsp
• Cumin seeds -  1/2 tbsp
• Mustard seeds -  1/2 tbsp
• Dry red chillies -  2 nos
• Curry leaves -  5 to 6 

Method of preparation :

• Dry roast the peanuts first for few minutes
• Cool them down, peel the peanuts and keep them aside
• In a separate pan add oil and heat it
• Add the chopped green chillies, onions, saute for few minutes on low flame
• Add tamarind pieces, cook and saute the whole mixture until they turn slight brown or pink in color
• Now in a blender, add the peeled peanuts and powder them finely
• Add the cooked mixture of chillies, onions and tamarind into the powder
• Add salt as per requirement
• Add water as per consistency required
• Blend the chutney into a fine paste
• Transfer the chutney into a bowl
• Now in a pan, add oil and heat it
• Add cumin seeds, mustard seeds and allow them to pop up
• Add dried red chillies and stir for few seconds
• Add curry leaves and let them crackle
• Transfer the tadka all over the chutney

Serve this Palli chutney with idli, dosa, uthappam or upma

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Pachimirapakaya Pachadi - Green chillies chutney

Pachimirapakaya Pachadi or the green chillies chutney is a pickle made with green chillies, spices and tamarind.  It is very tasty but very spicy and hot and can go with any dish as a side.  It is a good combination with curd rice or with a dosa.  It can even be taken with rice and idlis.   Now let us see how to make Pachi mirapakaya pachadi or the green chillies chutney

Ingredients required :

• Green Chillies – 200 gms, washed, chopped
• Tamarind – a small lemon sized ball
• Salt as per taste
• Gingelly Oil – 1/2 cup
• Asafoetida  – 1 tsp
• Mustard Seeds – 1 tsp
• Jaggery – a small piece (optional)

Method of making green chillies chutney :

• Heat 1/4 cup of oil in a pan.  Add tamarind, green chillies and salt.
• Now stir and cook for 2 minutes.  Remove and keep aside
• Then grind to a smooth paste without adding water.
• Heat the remaining oil.
• Fry asafoetida and mustard seeds till the seeds start to splutter.
•  Add the ground paste and stir-fry for another 2 minutes.
• Add jaggery and cook till oil starts to separate.
• Serve with rice.

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Vurlagadda Pachadi - Potato chutney

The Potato chutney or the Vurlagadda pachadi in telugu is a new variety of pachadi made with potatoes.  Let us see how to make this potato chutney.

Ingredients required :

• Potatoes chopped -  1 1/2 cups
• Coriander seeds -  1 tbsp
• Red chillies - 7
• Asafoetida - a pinch
• Tamarinds ( soaked and extracted ) - a little
• Coconut grated -  1 tbsp
• Chutney dal -  1 tbsp
• Salt as required
• Oil for seasoning - as required

Method of making potato chutney :

• Heat oil and fry red chillies, mustard, coriander seeds till golden brown
• Fry the finely chopped potatoes till golden brown
• Grind everything inclding coconut and chutney dal to coarse paste with tamarind and salt
• Sprinkle little water while grinding if necessary
• Fry mustard seeds in oil and add asafoetida in that and mix with pachadi

Serve this with hot rice... 

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Dosakaya Pachadi - Cucmber chutney

Dosakaya pachadi is a traditional Andhra cucumber chutney.  It goes great as a side dish when taken along with Rice or chapati and ghee.  Cucumber is called as Dosakaya in Telugu is one of the best low calorie vegetable for weight watchers. Cucumbers are high in Vitamin C and Vitamin A and low in sodium content and zero cholesterol. If you consume it raw, we get all benefits from this vegetable.

The cucumber is round in shape as you see in the picture here.  This could be one of the healthiest ways to enjoy cucumbers as they are not cooked.  We can also make Dosakaya Pappu or Sambar or Dosa Avakaya using the cucumbers. I will write an article on Dosakaya Pappu in my other blog on Indian Recipes.

Ingredients required :

• Dosakaya   - 1/2
• Chillies - 6 (Big size)
• Curry leaf - 2 to 3 stems
• Salt to taste 
• tomatoes - 2 (Small)
• Mustard seeds / Aavalu - 1/2 tspn
• Senagapappu / Bengal gram dal - 3/4 tspn
• Minapappu / black gram - 1/2 tspn
• Dhaniya - 1/4 tspn 
• Inguva/asafoetida - 1 pinch quantity. 
• Tamarind - very little quantity.  Soak it in water.

Talimpu/Popu/Tadka/Seasoning

• Oil 5 tspns
• Mustard seeds / Aavalu - 1/2 tspn
• Minapappu / black gram - 1/2 tspn
• Curry leafs - 2 stems

Method of preparation :

• Cut dosakaya in to small pieces.
• Fry the mustard seeds, Senagapappu / Bengal gram dal, Minapappu / black gram, Dhaniya, chillies, tomatoes and curry leafs for 5 mins with out oil on a low flame.
• Let the mixture cool down and grind them with out water. 
•  Add soaked tamarind to the mixture and grind it well. (Only add tamarind with out water).
• Now add dosakaya pieces and grind it. The consistancy depends on your wish. You can grind it very smooth or you can grind it only 1 or 2 rounds just like me so that dosakaya pieces remains mostly as pieces instead of a smooth mixture.
• Put pan and add oil, mustard seeds, curry leafs, Minapappu / black gram, and Inguva/asafoetida and let it fry for 1 min. Add dosakaya mixture to the pan and fry for 1 to 2 mins on a low flame.

Now Dosakaya Pachadi is ready to serve along with hot rice and ghee....

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Andhra Bendakaya Pachadi - Lady's finger chutney

Who all hate Lady's finger for its sticky nature?  The Bendakaya Pachadi ( Lady's finger chutney ) is one of the very tasty and delicious variant in South Indian chutney recipes especially in Andhra Pradesh.  Here you will see a simple tip for removing the stickiness of Bendakaya.  Do you know that addition of little amount of curd removes the stickiness of Bendakaya.  In this article let us see a finger licking recipe of Lady's finger today which is called as Bendakaya Pachadi.  You already know that we in Andhra homes never complete a meal without a spoonful of freshly prepared vegetable chutneys.   Now you will see how to make Bendakaya Pachadi in Andhra Style.

Ingredients required :  

• Fresh tender Okra / Lady's finger -  1/4 Kg
• Green Chilli split -  2 nos
• Tomatoes -  1 or 2 
• Onions sliced -  1 big
• Coriander leaves - few springs
• Chana dal -  1 tbsp
• Urad dal -  1 tbsp
• Mustard seeds - 1  tbsp
• Fenugreek seeds -  1/4 tbsp
• Cumin seeds -  1 1/2 tbsp
• Curry leaves -  1 spring
• Oil - 2 1/2 tbsp
• Asafoetida ( Hinge )  -  2 pinches

Method of preparing Bendakaya pachadi :

• First wash the Okra ( Bendakaya or lady's finger) in running water and dry them with a towel.  Cut them into 1 inch pieces.  Make sure you observe the vegetable carefully while cutting to see if there are any worms in it.  
• Heat oil in a heavy bottomed vessel and splutter mustard seeds, green chillis and curry leaves and add hinge.  Add in urad dal,fenugreek seeds and channa dal and fry for a minute or two. 
• Now start adding onion slices and fry them till they turn light brown along with some salt.   Once it is done add in the okra pieces and fry till they lose the raw smell. At this point could add a tbsp of curd to get rid of the stickiness  Throw in the chopped 
• Now add in the spice powders and roast for few more minutes.  Switch off the flame and allow it to cool.  Now grind the chutney along with some cumin seeds and fresh coriander.  Dont add too much water. It would be perfect if you dont add water at all.

Now take the Bendakaya Pachadi into a bowl and garnish with some fresh coriander leaves.  Serve with hot steaming rice.

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Andhra style Minapa pappu pachadi - Urad dal chutney with tamarind

The Minapa pappu pachadi or the Urad dal chutney is a Nellore delicacy with lot of tangy & crunchy taste to it.   It is very delicious chutney made with urad dal and tamarind.  The Minapa pappu pachadi can be served with hot steaming rice and a dollop of ghee which gives an excellent taste...   In this article we will see how to make Minapa pappu pachadi..

Ingredients required :

• Minapa pappu ( Urad dal )  -  3/4 cup
• Tamarind -  3/4 cup
• For seasoning
• Red chillies -  6 nos
• Dhania -  1 tbsp
• Mustard seeds - 1 tbsp
• Methi seeds -  1/2 tbsp
• Oil -  1 tbsp
• Asafoetida -  a pinch

• Salt for taste

Method of preparation :

• Clean the tamarind and soak in water
• Heat pan with oil and add mustard seeds.  Once they start jumping add red chillies, methi seeds, dhania & asafoetida to it.
• Remove it from pan and allow it to cool down
• In the same pan add urad dal and fry them till they turn light brown or till the nice aroma touches your nose
• Grind the seasoning first.  Then add tamarind and salt and grind once again
• After grinding then add urad dal to the mixie.  Just use pulse button to break the urad dal as the chutney should be crunchy.  ( Dont grind it to paste )

Serve this Minapa pappu pachadi with hot steaming rice and dollop of ghee and it tastes delicious..

 

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Andhra style pudina pachadi - Mint leaves chutney

When there is nothing available,  a chutney and ghee is enough to finish our meal along with hot steaming rice.  The pudina pachadi is made by adding fresh mint leaves and coriander leaves along with some spices.

Every meal in South India consists of some varieties of chutneys and the Pudina pachadi is one among them.  The pudina pachidi is best eaten with hot steaming rice and ghee in all parts of South India.  

In Andhra pradesh, we eat a lot of chutneys by simply mixing them with hot steaming rice with some ghee or sesame oil.   I already wrote about a lot of Andhra chutneys or Pachadis which include few such as Pandu Mirapakaya Pachadi,  Kothimeera pachadi,  Chinta chiguru pachadi,  NImmakaya Uragaya  and many more....  In this article let us see how to make Andhra Style Pudina Pachadi..


Ingredients required : 

• Fresh Pudina leaves ( Mint leaves )  -  250 grams
• Dry red chillies -  25 grams
• Tamarind pulp - 10 grams
• Cumin seeds -  1 tbsp
• Split white lentils -  1tbsp
• Oil -  2 tbsp
• Asafoetida powder -  1 tbsp
• Salt -  1 tbsp
• Water -  10 grams
• Mustard seeds -  1 tbsp
• Curry leaves  -  6 to 10 

Method of making Andhra style Pudina Pachadi : 

• First take the Pudina leaves, wash them and clean them.  
• Now add the red chillies in a frying pan and dry roast them and keep them aside in a plate
• Now add a bunch of pudina leaves on the frying pan
• Add 1/2 tbsp of oil and stir fry the leaves.  Add more leaves  and allow the leaves to cool down for some time
• Add the mint leaves and red chillies which were fried into a mixie jarand add salt
• Now add tamarind pulp and water and grind them together
• Add more water if required to grind
• Place the chutney in a separate bowl and sprinkle asafoetida powder
• Make Andhra seasoning and add curry leaves
• Pour the seasoning over the asafoetida powder to get the flavour
• Mix well and serve in a bowl

This Pudina chutney can be served with Idli, Dosa or hot rice...

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