Pesara Pappu Pachadi - Moong dal chutney

The Moong dal chutney or the Pesara pappu pachadi in telugu is an instant recipe when you are tired and want to sort out things quickly and still have a fulfilling meal.  The Pesara pappu chutney barely takes 10 minutes for preparing and it can be taken with steamed rice as well as with Upma and dosa also.  Please read this article to know how to prepare pesara pappu pachadi...

Ingredients required :

• Green Gram – 1Cup (200gms)
• Cumin Seeds – 1 1/2tsps
• Red Chilies – 6 or to Taste
• Salt – 1 1/2tsps or to taste
• Asafoetida – A Pinch
• Lemon Juice – 1tbsp
• Water – 20ml

Method to prepare Pesara pachadi :

• First wash the green gram thoroughly and soak it in water for about 40 minutes.  Break red chillies into small pieces.  Take a paper plate and add cumin and red chilli pieces to it.  Place this paper plate in microwave oven and roast on high power for 10 to 15 seconds
• Take a mixie jar and add the roasted cumin and red chillies into it.  
• Grind them to a coarse powder.  Now add soaked dal little by little and grind it.  The texture should be slightly coarse but not a fine paste.  
• Now the take the ground chutney into a bowl and grind the remaining dal also in similar texture. Mix the chutney well.  
• Add asafoetia and salt to the chutney. Add lemon juice and mix again. 

Now the chutney is ready to serve. Transfer to a bowl and serve with steamed rice and ghee.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

How to make Bombayi Chutney

Bombayi Chutney or bombay chutney is one of side dish which is served along with Dosa, Poori or Chapathi in Andhra Pradesh.   It is the Besan chutney which is very tasty especially when taken with Poori or chapathi. The Bombayi chutney is a gravy dish served as a side with items like Poori, Chapathi or even Dosa in the breakfast.  It is very popular dish in Andhra Pradesh and Tamil nadu.  Go to any small road side tiffin center in any small village or town in Andhra Pradesh, you are sure to find 'Bombayi chutney'  served alongwith Dosa or Poori  ( especially it is served with Poori ).   

The Bombayi chutney is basically a Maharashtrian recipe called Pitla adapted to South Indian palate.  That is why it is called as Bombay chutney.  There are three to four varieties of bombay chutney recipes and they vary slightly by slight changes in tempering or addition of onion, tomato or potato to change the flavor.  The bombay chutney with potato goes best with tiffins like Poori or Chapati or roti.  Another version without onions is good to take along with Idli.  


It is very easy to make Bombay chutney and makes a pleasant change from the traditional chutneys like coconut chutney or the sambhar. Today we will see the Bombay chutney made with tomatoes and onions.  If we get sudden guests, run out of vegetables and run out of time then it is best to prepare Bombay chutney which is very simple and easy to cook.  In this article we will see how to make Bombay chutney suitable for eating with Dosa or Poori


Ingredients required :

• Onion ( large )  -  1 no sliced
• Green chillies -  3 nos cut into pieces
• Ginger -  1" finely chopped
• Tomato - large one -  1 no. sliced
• Besan -  2 heaped table spoons
• Turmeric powder - 1/2 table spoon
• Water - 3 to 4 cups
• Salt to taste
• Coriander leaves to garnish

For tempering :

• Mustard seeds -  1/2 table spoon
• Split grams ( urad dal or minapa pappu )  1/2 table spoon
• Chana dal ( Senaga pappu ) -- optional
• Curry leaves - required quantity
• Oil  -  1 table spoon
• Asafoetida -  1/4 table spoon

Method to make Bombay chutney :

• First mix besan in one cup of water till lumps are not seen and keep it aside
• Now heat oil in a vessel till hot.  Now reduce the flame and add Mustard seeds and allow them to splutter.  Add urad dal and chana dal and allow them to turn red. Add the curry leaves, green chillies and ginger and add asafoetida and mix for few seconds
• Now you can add the sliced onions and saute for 5 minutes on low flame.  Add turmeric powder and salt and mix well
• Add the chopped tomatoes and cook with lid closed on a low flame for 5 to 6 minutes
• Add 3 cups of water and boil.  Reduce the flame, slowly add besan and keep stirring continuously.  Now you can see that the mixture thickens.  Keep stirring till no lumps are seen
• Now cook on low flame by closing the lid for 6 minutes or till rawness disappears. 

Turn off the flame and shift the Bombay chutney to a serving bowl.  Garnish with coriander leaves and serve hot with Dosa, Puri or chapati.   Butter milk can also be added to get a slight sour flavor to the chutney


If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

Kobbari pachadi recipe

The Kobbari pachadi or the coconut chutney is one of the favourite chutneys in Andhra Pradesh.  There are two varieties of kobbari pachadis -  One is taken in breakfast along with dosa or idli  and the other one is taken along with steamed rice.  This article talks about how to prepare kobbari pachadi which is to be eaten along with rice.

Once you introduce your taste buds to this Andhra style coconut chutney, it will quickly become your favorite dip to pair with steamed rice.   Now let us see how to prepare kobbari pachadi..

Ingredients required :

• Freshly grated coconut -  1 1/4 cup
• Cumin seeds  ( Jeela karra ) -- 1/2 table spoon
• Split gram dal ( Minapa pappu / urad dal )  -  1 table spoon
• Bengal gram ( senaga pappu )  -  1 table spoon
• Green chillies -  2 nos cut into two
• Dry red chillies -  2 nos tear and de-seed
• Garlic flakes - 4 to 5 Nos
• Tamarind -  sufficient quantity ( lemon sized or little more )
• Oil  -  2 to 3 table spoons
• Salt to taste
• Sugar if required ( optional )

For tempering :

• Mustard seeds -   1/2 table spoon
• Minapa ppu ( split gram ))  -  1 table spoon
• Curry leaves -  15 to 20
• Oil  -  1 table spoon

Method of preparation of Kobbari pachadi:

• First you need to heat oil in  a pan.  
• Add cumin and toast for few seconds and add the dals and let them turn red
• Now add garlic, red chillies and green chillies and fry them for 30 seconds on a low flame
• Finally add the grated coconut pieces and stir fry for a minute.  Remove all from the pan and let them cool
• Now grind the toasted ingredients, tamarind, salt and sugar to a slightly coarse paste by adding little water.
• Now heat oil in a pan and add the mustard seeds and let them pop.  Add the split black grams and let it become brown.  Add the curry leaves and toss them for few seconds till flavour comes out
• Turn off the heat and serve the kobbari pachadi with steamed rice and ghee

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.


Want  to know about Endu kobbari podi which is an excellent item to be served along with Dosa, Idli or even steamed rice?,  then  lease read my article on Endu Kobbari Podi..

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Andhra Avakaya - Mango pickle recipe

We all know that Andhra pradesh is very much famous for Avakaya or the Mango Pickle.  The Andhra mango pickle goes with the name Avakaya.  'Ava' means mustard and 'Kaya' means raw fruit.  There are many varieties of Avakai but the king of pickles is the mango pickle.  The mango pickle is one of the best traditional culinary items of Indian food.

There is a saying that no Andhra meal is complete without Avakaya.  Where ever place you go in Andhra Pradesh, the Telugu people take pride in serving the guests with a comfortable andhra meals consisting of steamed white rice, mudda pappu ( mashed tur dal ), Kotha Avakaya ( new freshly made mango pickle ) with a dollop of ghee along with some vegetable fry or curry, rasam, appadam and perugu ( curd ).

Normally mangoes arrive in the summer season and telugu people start preparing the Avakaya during the summer season.  It is a fun process where all family members are involved into making the Avakaya and fill large Jaadis ( ceramic pickle jars ) with prepared Avakaya.    Now let us see how to prepare Avakaya or the Mango pickle.

The mangoes are to be plucked on the same day to prepare the Avakaya.  We should not use the mango which falls off the tree. The fresh raw mangoes are soaked in water for an hour, wiped dry and carefully cut with a special knife into uniform pieces.

Main ingredients required :

• Raw mangoes
• Red chilli powder
• Mustard powder

Ingredients required :

• Raw green mangoes -  3 medium sized each one cut into 8 pieces ( approx 4 cups )
• Mustard seeds powder - 1 cup
• Red chilli powder  -  1 Cup ( 3 mangoes brand can be used )
• Salt -  3/4 cup powdered white crystal salt ( Kallu uppu )
• Gingelly oil -  1 1/4 cups
• Garlic cloves -  1/3 cup
• Methi seeds -  1 1/2 tsps

Method of preparation of Andhra Avakaya:

• Wash the mangoes in water for one hour.  Wash the pickle jars nice and dry them in sun light and see that there is no moisture
• Wipe the mangoes with a cloth and cut them into uniform pieces with the kernel intact
• Clean the pieces with soft cloth and spread them over a dry cloth 
• Grind the sun dried mustard seeds to a fine powder and keep it aside
• Grind the crystal salt to fine and keep it aside
• Now peel the garlic and set aside
• Now take a large vessel or bowl and add the red chilli powder, mustard powder and salt and mix well with dry hands.  Add methi seeds, garlic cloves and 3/4 cup of oil and mix well.  
• Add the mango pieces and mix well with the hands such that the mixture coats the mango pieces
• Now take the spice coated mango pieces along with some of the spice mixture and add to the jar.  Any remaining spice powder should be added to the jar.  Now pour 1/4 cup of oil on top and cover the pickle jar with the lid.  Tie a cloth cover over the lid and keep it in a moisture free area
• Open the pickle jar on 4th day and mix the contents carefully.  Taste the mixture and check if it is salty.  If required add 1 to 2 tbsps.  Pour 1/4 cup of oil on top and again cover the jar with lid and tie a clothe cover over it.  Wait for another 4 days
• After another 4 days mix the pickle carefully with a clean and dry ladle.  The mango pickle is now ready for use 

  Remove a small quantity of the Avakaya into a small bowl for daily use.  Serve the kotha avakaya with hot steamed rice and ghee.      We can also make the famous Mamidikaya pappu ( mango dal ) which is a favourite dish of telugu people using the mangoes.  To know more about Mamidikaya pappu,  please read my article on how to make Mamidikaya pappu...


If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

Beera kaya peechu pachadi - Ridge gourd skin chutney

Ridge gourd or Beera kaya is very low in saturated fat and cholesterol.  It is rich in fiber.  The beera kaya has so many qualities, so the skin also.  When ever we make any curry with beera kaya, we can store the skin for further use.  We can make chutney with the skin ( Beera peechu pachadi ).  Let us see how to make Beera peechu pachadi now.

Ingredients required :

• Ridge Gourd skin ( Beera peechu ) --  1 cup or skin of three ridge gourds
• Tomato - 1 piece
• Garlic -  4 to 5 nos ( optional )
• Tamarind - small lemon sized 
• Salt to taste

For tempering :

• Oil  -  2 table spoons
• Mustard seeds -  1 table spoon
• Black gram and bengal gram -  1 tbsp each
• Red chillies -  5 to 6 pieces
• Green chillies -  2 nos
• Fenugreek seeds -  1 tsp
• Asafoetida -  1 tsp
• Turmeric powder - 1 tsp

Method to prepare Beera peechu pachadi:

• First take out the skin of the Beera kaya ( ridge gourd .  Chop it finely and wash
• Cut a tomato into few pieces
• Heat oil in a pan and add the ingredients under "for tempering".  Fry them till the dals turn into brown colour.  Keep them aside in  a plate
• Again heat oil in the pan and add the skin of ridge gourd, tomato pieces and tamarind
• Cook for 5 to 10 minutes or till the skin becomes soft
• Now turn off the flame and add garlic.  Let it cool for some time
• Now take some portion of the tempering with all the red chillies and green chillies, add salt and grind them
• Now add the cooked ridge gourd skin, tomatoes and tamarind mixture to it and again grind to make paste.  Add water if it is necesary
• The paste should be little bit coarse and not smooth

This can be served with hot steamed rice..   tastes excellent...     If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

Kalchina Vankaya roti pachadi

Nothing can beat the excellent combination of roti pachadi ( mortar pestle chutney ) with hot steamed rice and a dollop of ghee.   The roti pachadi tastes very delicious.  Brinjal or Vankaya is known as the king of vegetables which has its own importance in Indian cuisine

and it tastes great in any form.  As far as Andhra Pradesh is concerned,  Kalchina Vankaya roti pachadi or roasted eggplant chutney using brinjal is very famous pachadi.  The flavour and texture is really different when prepared using mortar pestle that it cannot replicate in a mixer or a grinder.

Now let us see how to prepare Kalchina vankaya roti pachadi... 

Method of preparing Kalchina vankaya roti pachadi:

• First grease brinjals with few drops of oil and roast over direct low flame. Keep rotating the brinjal to ensure even cooking using tongs or holding the stem of the brinjal.
• Once the brinjal is charred on all sides, remove from flame and leave aside to cool for about 10 minutes.  Repeat the procedure with 4 to 5 brinjals or as many as you wish to use
• Now heat oil in  a pan over medium heat and lightly fry green chillies for a minute and transfer to a plate.
• Spread some tomatoes ( cut in circular pieces ) in the same pan and roast on both sides till they are lightly charred.  Turn off the heat and transfer to another plate
• Now peel off the skin of brinjals and keep aside.  
• Now in a mortar and pestle, add garlic, soaked tamarind and cumin seeds I( jeela karra ) and mash it.
• Now add green chillies and a little salt and mash again
• To this add roasted tomato pieces and mash once again
• Now add roasted vankaya ( egg plants ) and coarsely mash the brinjals
• Check salt and adjust if required

This Vankaya roti pachadi can be served as it is or you can add tempering for more flavour.  The Kalchina vankaya pachadi tastes excellent even without tempering.  It can be served with hot steamed rice and a dollop of ghee.  It can also be served along with Idli, paratha or roti.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

Andhra style Allam pachadi - Ginger chutney

The Allam Pachadi of Ginger chutney is a classic chutney which is taken along with Dosa, Idli or  Pesarattu ( moong dal dosa ).   If you love ginger or wandering how to include ginger in your meal then you can try out the Allam Pachadi recipe.   Ginger or Allam is a very simple every day ingredient which adds punch to our meai.  There are very good healing and medical properties of the Allam.   It takes only around 25 to 30 minutes to prepare Allam Pachadi recipe.   Let us see how to prepare Allam Pachadi.

Ingredients required :

• 2" Ginger root, remove skin, slice it
• Split black gram dal ( minapa pappu ) - 1 table spoon
• Bengal gram ( senaga pappu ) -  1 1/2 table spoon
• Green chilli -  1 or 2 pieces
• Dry red chillies -  2 or 3
• Garlic cloves -  2 nos ( optional )
• small lemon sized tamarind
• Grated jaggery - 2 to 3 table spoons 
• Water - 1/4 cup or required amount
• Salt to taste
• Oil - 2 to 3 table spoons

For tempering ( popu ) :

• Mustard seeds -  1/2 table spoon
• Fresh curry leaves -  8 to 10
• Oil -  1 table spoon or Ghee

Method of preparation of Allam pachadi :

• Heat a table spoon of oil in a non-stick pan.  Add the split gram dal, bengal gram and allow them to turn red and a nice aroma comes out.  Add the red chillies, green chillies and garlic and saute for a minute.  Remove and keep aside to cool
• Now in the same pan, add the remaining oil and add ginger and saute till it turns red.  Remove and keep aside to cool
• Now grind the roasted dal mixture, ginger, tamarind and jaggery along with salt to make a slightly coarse paste by adding little water
• Heat oil or ghee in a pan and add the mustard seeds and let them pop.  Add curry leaves and fry for few seconds  Add this seasoning to the ground pachadi.  
• Serve the allam pachadi with hot idlis, or pesarattu or even with steamed rice.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

Mamidikaya Pesarapappu pachadi - Mango Moong dal chutney

The Mamidikaya Pesara pappu Pachadi is a special andhra style raw mango moong dal chutney which is an excellent one to take along with steamed rice and ghee  or it is excellent to take along dosa or idli;  Most of the Andhra people like to take pachadi with steamed rice and a spoonful of ghee. If you visit any Andhra restaurant, you are sure to be served with some kind of pachadi or podi as part of thali meal.   This Mamidikaya pesara pappu pachadi can be served along with Dosa, Upma or Idli to enjoy morning breakfast.  Today I am sharing the traditional chutney made with raw mango and moong dal which is a typical summer recipe and made during the mango season.  Mango pesara pappu pachadi is a healthy chutney which is rich in proteins, Vitamin C, anti oxidants and nutrients. 

Now let us see how to make Mamidikaya Pesara pappu pachadi in Andhra style.

Ingredients required :

• Raw mango - 3/4 cup peeled and cut into pieces

• Moong dal  -  1/2 cup ( pesara pappu )

• Dry red chillies -  4 nos  or 5 nos

• Jaggery -  1/2 tea spoon ( this is optional - can be used if mango is very sour )

• Cumin seeds ( jeera )  - 1 table spoon

• Salt to taste

For tempering :

• Mustard seeds - 1/2 tea spoon

• Split urad dal - 1/2 tea spoon

• Dry red chilli  -  1 no tear and de-seed

• Asafoetida - 1/4 tea spoon

• Curry leaves

• Oil -  2 tea spoons

• A pinch of Hing

• Method for making Mamidikaya pesara pappu pachadi
• Here is a step by step method of preparing Mamidikaya pesara pappu pachadi.

• First dry roast the moong dal in a pan on a low flame till it turns red in color.  Remove and set it aside to cool

• Now dry roast the cumin for 3 minutes on low flame and add red chillies and roast for less than a min.  Remove and set aside to cool

• Next grind the roasted moong dal, red chillies and cumin to a coarse powder.  Add the chopped mangoes pieces, salt and jaggery to a slightly coarse paste adding very very little water.  Remove the pachadi to a serving bowl and prepare the tempering.

• Heat the oil in a small pan.  Once it is hot, add mustard seeds and allow to splutter.  Add the split urad dal and allow it to turn red.  Add the red chillies, curry leaves and asafoetida, saute for few seconds and then turn off the heat.

• Pour this tempering over the pachadi and serve with steamed rice and ghee.

This is one of the best pachadi receipe in Andhra Pradesh

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

Rayalaseema Pachimirapakaya pachadi

అమ్మో పచ్చిమిర్చి పచ్చడా అనుకోకండి . ఒక సారి రుచి చుస్తే మళ్ళీ మళ్ళీ తినాలనిపిస్తుంది.


Green chillies provide a  wonderful taste when taken in the form of  pachadi ( chutney ).  You can try  once and you will linger for the taste!  Let us see how to make Pachimirapakaya pachadi ( Green Chilly chutney ) which is very famous in Rayala seema area of Andhra Pradesh..

Ingredients required:

• Green chillies   -   100 grams
• Two spoons of oil
• Fenugreek --  one big spoon
• Soaked tamarind - one lemon sized ball
• Black gram, Chana dal  -  one spoon each
• Salt to taste
• One handful of peanuts

Procedure to make Pachimirapakaya pachadi:

• Soak tamarind for 15mins. Wash and dry green chillies. 
• Now heat two spoons oil in a pan and add fenugreek and let it splutter. Add black gram, chana dal, and peanuts fry for a minute.
• Now add chillies and mix well and put a lid on the pan. 
• After two minutes, add soaked tamarind ball and salt, mix well and add one/two spoons water, if required. Put the lid.
• Put off the flame after two minute. Let the mixture cool. Make into a fine paste using a mixer. Serve with hot rice, dosas, idlis or ragi mudda.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

Making Andhra Style Kandi Pachadi - Tur Dal chutney

The Kandi Pachadi or the Tur Dal chutney is typically eaten with hot rice during meal times and an absolute Andhra delight.  It is rich  in protein, its preparation involves dry red chillis, cumin, split urad dal, sauteed and ground with tamarind and finally tempered with the magic touch of aromatic curry leaves. Its all in the texture, which should be a coarsely ground thick pachadi and not a smooth paste. A dash of ghee with white rice and a slice of raw onion, this pachadi is to die for!

The Kandi Pachadi is one of the favourite dishes in Andhra Pradesh meal.  Kandi Pachadi is very easy to make and is served with hot rice and ghee. Now let us see how to make Andhra Style Kandi Pachadi.  

Ingredients

1. Tur Dal – 3/4 Cup
2. Hot Red Chillies – 3 or 4
3. Garlic Flakes (optional) – 2 or 3
4. Mustard Seeds – 1/2 tsp
5. Turmeric – 2 Pinches
6. Tamarind – A small marble sized ball
7. Oil – 2 tsp
8. Curry Leaves – 4 or 5
9. Salt to Taste
10. Water

Method of preparation of Kandi Pachadi

• In a kadai, on medium heat, dry roast tur dal till it starts to turn light brown.

• Let cool.  Now  heat the oil and add mustard seeds to it.

• When the mustard seeds sputter, add the red chillies and curry leaves and fry for 10 seconds

• Remove the red chillies and set aside the fried mustard seeds and curry leaves.

• Grind together the tur dal, garlic flakes, chillies, salt, tamarind, and turmeric with a little water to form a thick coarse paste.

• Remove the Kandi Pachadi into a bowl.  Add curry leaves and mustard seeds and mix well  and serve the Kandi Pachadi with hot rice and ghee

If you found this post helpful,  then you can share it with your Facebook friends or Twitter followers today.  Also please post your comments after reading this article.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

How to make Andhra Gongura pachadi

Gongura pachadi or gongura pickle is a widely made pickle across Andhra Pradesh mainly across Andhra region.  It is taken as a side dish with roti or with hot rice.

The andhra gongura pachadi is made of sorrel leaves is an important part of every festive meal or feast.  Sorrel leaves or Gongura leaves are very rich in iron, vitamins, folic acid and anti oxidants.  These leaves are highly recommended for patients with heart problems and diabetes. The gongura pachadi comes together with a whole lot of flavours and spices like red chillies, corriander, fenugreek and cumin to truly pamper your senses leaving you asking for more.

Let us now see how to make this Andhra Gongura Pachadi..

Ingredients required:  

Ingredients to roast

• 1.  Dry red chillies - 10 nos , adjust according to your taste
• 2.   Coriander (Dhania) Seeds  - 2 tablespoons
• 3.   Methi Seeds (Fenugreek Seeds)  - 1/2 teaspoon
• 4.   300 grams Sorrel Leaves (Gongura)
For seasoning
• 5.  Sesame (Gingelly) Oil  -- 2 tablespoons
• 6.   1/2 teaspoon Mustard seeds
• 7.    Black Urad Dal (Split)  -  1 teaspoon
• 8.    Dry red chillies  --   2 to 3 
• 9.    cloves Garlic , crushed (optional)   --  3 to 4

Step by step preparation of Andhra Gongura Pachadi  - Andhra Style Sorrel Leaves Chutney

1. To begin making the Andhra Gongura Pachadi, first pick the sorrel/ gongura leaves from the stems, wash them thoroughly, dry it with a kitchen towel. Once dry, chop the gongura leaves and keep aside.
2. Now heat a pan over a medium heat and roast the dry red chillies, coriander seeds and fenugreek seeds until they are light brown, aromatic and toasted. Take care not to burn them
3. Transfer them into a plate and set them aside to cool. Use as many or as few red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once cooled, add them to a mixer grinder and make a smooth powder.
4. In the same pan; heat oil until warm; add the mustard seeds, urad dal and red chillies and allow it to crackle and the dal to turn golden brown and crisp.
5. Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Once once, add the chopped gongura leaves, salt to taste and the ground powder.
6. Keep stirring until the Gongura leaves become soft; it will take less than a minute. Check the taste and adjust the salt and chilli accordingly.
7. You will also notice the Gongura Pachadi coming away from the sides of the pan and there will be a little oil residue.
8. This is when the Gongura Pachadi is done, turn off heat and serve.
9. You can store the Gongura Pachadi in the refrigerator for a week and serve it along with Dosa, Idli, Cheela, Adai, Pesarattu or simply along with hot steamed rice and ghee.

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.

We can also make gongura pappu or the sorrel leaves dal using the Gongura leaves.  It is very famous dish in Andhra Pradesh. To know more about it,  please read my article on how to make Gongura Pappu..

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Kobbari Pachadi ( Andhra style coconut chutney )

In any of the Andhra meals, the first morsel or the Modati Mudda is typically a pachadi or a chutney or a podi mixed with the hot rice and ghee.  This first morsel or the modati mudda is said to get your digestive juices flowing and helps you to digest the meal that follows.  So every Andhra meals has a pachadi as one of the items.

It is very easy to make Kobbari Pachadi and many a times when we need a light meal, we may just have a kobbari pachadi with rice, rasam and curd.  The best way to enjoy kobbari pachadi is to mix it with hot rice and ghee or use it as a side dish for curd rice.  

In this article you can see how to prepare Kobbari Pachadi or the Andhra Coconut Chutney for rice.

Ingredients required : 

• 1/2 Cup Finely Chopped Coconut Pieces (~70 gms)
• 2 tbsp Urad Dal (~30 gms)
• 3-4 Red Chillies (Spicy ones, preferred)
• 1 Flake Tamarind (or 1/4 tsp thick tamarind paste)
• 1/4 tsp Turmeric
• 2 tsp Oil
• Salt to Taste

For Tempering

• 1 tsp Oil (Sesame oil preferred)
• 1 tsp Mustard Seeds
• 1-2 Red Chillies
• 4-5 Curry Leaves

Method to prepare Kobbari pachadi

1. Cut the coconut into small pieces (about 1/4″). We do not grate the coconut because we need a grainy chutney. Grated coconut when ground will become a smooth paste. 
2. Heat 2 tsp of oil in a kadhai, over medium heat.
3. Add the urad dal and stir-fry the dal till it is light golden brown.
4. Turn the heat to low and add the split red chillies.
5. Stir-fry for a few seconds.
6. Turn off the heat.
7. Add turmeric and mix well.
8. Grind the coconut, fried udad dal, red chillies, turmeric, tamarind, and salt with a little water into a coarse paste.
9. In a ladle, heat 1 tsp oil.
10. Add mustard seeds and stir-fry till they crackle.
11. Add split red chillies and curry leaves, and stir-fry for a few seconds.
12. Add the tempering to the pachadi, and mix well.
13. Serve with hot rice and ghee.

Andhra Style Karivepaku Pachadi ( Curry leaves chutney )

When it comes to Andhra cuisine,  the pachadi or the chutney forms one of the most integral part of the course.  There is always some kind of chutney or pachadi on the dining table of Andhra people. We can make chutneys with any thing.

The curry leaves are a kind of herbs which is often removed or taken out when it is added to a dish but they contain good amount of nutrients in them.  The Karivepaku has a pleasant aroma and also filled with health benefits.  It helps to cure diarrhea, gastric problems and is very essential for diabetic patients.  These karivepaku leaves are also believed to fight cancer cells.  Now let us see how to make Karivepaku Pachadi ( Karuveppilai Thokku in Tamil ).  We can take this Karivepaku pachadi with some hot rice and gngelly oil.


How to make Karivepaku Pachadi - Andhra style curry leaves chutney

Ingredients required :

1. Curry Leaves – 1 Packed Cup
2. Tamarind – 1/2″ ball
3. Urad Dal – 1 tsp
4. Chana Dal – 1 tsp
5. Methi or Fenugreek Seeds – 1/4 tsp
6. Red Chillies – 6 to 8
7. Mustard Seeds – 1 tsp
8. Asafoetida – A Pinch
9. Oil – 2 tbsp + 1 tsp

Method of preparation of Karivepaku Pachadi :

1. Heat 2 tbsp oil.
2. Add the urad dal and chana dal.
3. Stir-fry till light golden brown.
4. Add the fenugreek seeds and stir-fry for 1 minute.
5. Add split red chillies and stir-fry for 10 seconds.
6. Add the curry leaves and stir-fry for 5-7 minutes.
7. Turn off the heat.
8. Let it cool down.
9. Grind the fried curry leaves + dal  mix along with tamarind, salt, and a little water to a coarse paste.
10. Take out the Karivepaku pachadi into an airtight container.
11. Heat 1 tsp of oil in a ladle. 
12. Add mustard seeds and wait till they splutter.
13. Add the mustard seeds to the Karivepaku Pachadi and mix well.
14. Serve with idli, dosa, or hot rice.

Now the Karivepaku pachadi can be stored for about a week in the refrigerator.  One tsp of coriander leaves can also be added if required along with red chillies

Please do not add water while grinding if you want to preserve this Karivepaku pachadi for much longer time.  In such a case, you will have a coarse powder. Use about 6 tbsp of oil for tempering. In this form it is more of Karivepaku Uragaya, but the advantage is that you can preserve it for several months.

You can make Karivepaku Podi also.  For more details please read about Karivepaku Podi

If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.