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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Sorakaya Pachadi - Bottle gourd chutney

The sorakaya pachadi is normally prepared because there is left over bottle gourd lying in the kitchen or refrigerator.  Most of the times it is a very small portion which is left over and there is nothing much that can be prepared except the sorakaya pachadi or the bottle gourd chutney.  The sorakaya pachadi can be taken along with hot rice...   Let us now see how to make Sorakaya Pachadi or the Bottle Gourd Chutney..

Ingredients required :

• Bottle Gourd ( Sorakaya )  -  100 grams
• Ural Dal -  1 tbsp\
• Senaga pappu (Bengal gram ) -  1/2 tbsp
• Mustard -  1/4 tbsp
• Dhaniya ( coriander seeds ) -  1 tbsp
• Tamarind -  lemon sized
• Salt as needed
• Green chillies - 3 nos

For seasoning :

• Oil -  2 tbsp
• Urad dal -  1  1/2 tbsp
• Mustard -  1/2 tbsp
• Methi -  1/4 tbsp
• Jeera -  1/4 tbsp
• Red chillies -  2 nos
• Curry leaves - 7 nos
• Hing ( Asafoetida ) -- a pinch

Method of making Sorakaya Pachadi :

• Chop the bottle gourd into medium sized pieces
• Heat oil in a pan and add these bottle gourd pieces, tamarind, salt, green chillies and saute for 5 minutes
• Now fry the urad dal, bengal gram, dhaniya, mustard in some oil
• Cool the fried mixture and grind it after adding the bottle gourd mixture
• In the same pan fry all the seasoning ingredients and mix them with the grounded mixure

Serve this Sorakaya Pachadi with hot steaming rice and a dollop of ghee...

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Pandu Mirapakaya Pachadi - Andhra Ripe Red chilly chutney

In this article,  You will learn how to make Pandu Mirapakaya Pachadi or the red chilli chutney..

Andhra Ripe Red Chilli Chutney also known as the Pandu Mirapakaya Pachadi is a simple South Indian chutney which is made with fresh red chillies. This chutney is easy to make and requires very few ingredients. This is a perfect chutney to serve along with Dosa, Idli and Uttapam for your breakfast.  The pandu mirapakaya pachadi is very popular in Andhra Pradesh. 


Ingredients required:

• 100 grams of fresh red chillies
• Tamarind paste -  1 tbsp
• Gingelly oil -  2 tbsp
• Mustard seeds -  1 tbsp
• Asafoetida -  1/2 tbsp
• Menthi powder ( fenugreek powder ) -  1/2 tbsp
• Salt to taste

Method of making Pandu Mirapakaya pachadi:

• First remove the stalks of the chillies and thorughly wash and dry them
• Heat a little oil in a heavy bottomed pan.  Add the fresh red chillies and fry them on medium heat for 2 minutes.  Remove them and keep aside and let them cool down
• Once the chillies come down to room temperature, grind them with tamarind paste into a smooth texture.
• Heat two table spoons of oil in a pan and add mustard seeds and once they splutter add Asafoetida
• Add the red chillies tamarind paste after 10 seconds and let it cook for about a minute.  Turn off the flame.  Allow the pachadi to cool down and store in an air tight container.

Serve the Pandu Mirapakaya pachadi with hot steaming rice or even with Dosa.

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Kothimeera pachadi - Cilanthro chutney

Kothimeera or the coriander leaves are a good source of Zinc and Thiamin and very good source of fiber, Vitamin A, Vitamin C, Vitamin C, Vitamin K, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Phosphorus, Copper and Manganese. In this article we wll see how to make Kothimeera pachadi or the coriander leaves chutney.

The Kothimeera pachadi is very native chutney all over south India.   No Indian meal is complete without freshly prepared chutney.  In north India,  it is called as Hari chutney.  In South India,  Kothimeera pachadi is taken along with Idli, dosa, vada etc  and also with steamed rice.. 

Ingredients required:

• 2 big bunches of fresh coriander leaves (washed and chopped)
• Green chillies ( slit lengthwise )  -  3 nos
• Dry red chillies -  2 nos
• Senaga pappu ( Bengal gram ) --  1 table spoon
• Minapa pappu ( Urad dral )  --  1 table spoon
• Jeelakarra ( Cumin seeds )  -  1/4 tbsp
• Tamarind paste -  1/2 tbsp
• pinch of sugar or jaggery ( optional )
• Salt for taste
• Oil
• Mustard seeds - 1 table spoon for seasoning
• Curry leaves -  12 nos for seasoning

Method of preparation of Kothimeera pachadi:  

• First take 1 tbsp of oil in a pan and heat it.  Add cumin seeds and wait till they splutter.
• Now add dry red chillies, urad dal, senaga pappu and fry till brown ( 2 to 3 minutes on medium heat )
• Remove them from pan now.  Add some oil to the same pan and add the coriander leaves and green chillies and fry for 3 to 4 minutes on a medium flame stirring constantly.  Remove them and cool them
• Grind the fried dals mixture, tamarind paste and salt till the dals are well ground.  Add coriander leaves and green chillies next and grind to a slightly coarse paste adding little water
• Now heat 1/2 tbsp of oil in a pan.  Add mustard seeds and let them splutter and then add the curry leaves and fry for 10 to 15 seconds and turn off the flame.  Add this to the chutney and mix well.

Serve this Kothimeera pachadi with Idli, Dosa, Vada or with steaming rice with ghee.  If you want little sweet taste, you can add sugar or jaggery.

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Nimmakaya Uragaya - Andhra Lemon pickle

The nimmakaya uragaya or simply Nimmakaya in telugu can be found in most of the South Indian homes especially in Andhra pradesh in many weddings.  The pleasure of having Nimmakaya along with Perugu Annam ( curd rice ) is indescribable.  This nimmakaya uragaya is one of the foods that you can "taste" when you are ill and when your sense of taste is dull.  Lemons can be found throughout the year in India.  But the best time to prepare nimmakaya uragaya ( lemon pickle) is in winter when you get the juicy fruit in abundance.   In this article let us see how to make NImmakaya Uragaya - which is a nilava pachadi which means we can store this pickle for 1 or 2 years..

Ingredients required :  

• Lemons -  25 nos
• Turmeric -  2 tbsp
• Salt - 1/2 cup
• Chilli powder -  2/3 cup
• Sesame oil -  1/2 cup
• Mustard seeds -  1 tbsp
• Fenugreek seeds -  1/2 tbsp
• Asafoetida / Hing powder -  1/2 tbsp

Method of making Nimmakaya Uragaya :

• Wipe the lemons dry with a soft, dry cloth.
• Dry them in the sun for about 1 hour.
• Mix salt and turmeric powder in a kadai
• Cut the lemons into quarters or smaller pieces
• Add these lemon pieces to the salt and turmeric and mix well
• Store in a dry and clean air-tight ceramic jar for 3 days
• After 3 days, heat sesame oil in a kadai
• Add mustard seeds and wait till they splutter
• Turn off the heat
• Add the asafoetida powder
• Let the oil cool completely to room temperature
• Dry roast the fenugreek seeds till they just start change color
• Let these seeds cool completely and then powder them
• When oil is completely cool, add the fenugreek powder, chilli powder and the lemon-turmeric-salt mix to the oil
• Mix all these items well

Store this pickle in a dry and clean air-tight ceramic or a glass jar for 3 weeks  Serve this pickle with curd rice and enjoy the freshness of lemon.

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Chinta Chiguru Pachadi - Tender tamarind leaves chutney

Chinta Chiguru Pachadi:  Sour chutney made with tender tamarind leaves or the Chinta chiguru called in telugu is a seasonal item and perfect delight during the summer.  The chinta chiguru is abundantly available on road sides in towns and villages of Andhra.  The Chinta chiguru is normally not available in the local subji mandis or rythu bazars but can be seen in villages.

The tamarind leaves have many health benefits.  They provide relief from Malaria.  The tamarind leaves have health benefits like ease the stomach discomfort, aids in digestion and used as a laxative.  The tamarind preparations are used for fevers, sore throat, rheumatism, and even sun stroke.  

Summer season is the most welcome season for all food lovers in Andhra pradesh.  The reasons being the pickles made with various items like tamarind, mangoes, usiri kaya, dosa kaya etc..  The tender tamarind leaves dearly called as Chinta Chiguru in telugu is very sour in taste and is delicious when used in making dals, powder or a chutney. The chinta chiguru pachadi is one of the best item to be taken along with hot steaming rice along with ghee.  It is very simple to make chinta chiguru pachadi.   We can also make Chinta Chiguru pappu ( dal with tamarind leaves ) which is very delicious  Let us now see how to make Chinta chiguru pachadi....  

Ingredients required :  

Dry powder :  

• Dry Red Chili – 10 – 12 nos
• Methi Seeds – 1 tsp
• Mustard  – 1 tsp
• Cumin Seeds / Jeera – 3/4 tsp

Dry roast all above ingredients and allow to cool  Then grind the seeds along with the red chillies to make a fine powder.

• Chinta Chiguru – 1 cup  --> Wash and dry the leaves. then dry roast till completely dry
• Garlic – 6 – 7 cloves
• Tamarind – lemon size
• Salt to taste

Combine everything in mixer and grind to a fine paste.

Tempering:

• Mustard Seeds – 1/4 tsp
• Dry Red Chilies -2 
• Garlic – 2 cloves
• Curry leaves few
• Oil – 1/4 cup

Transfer the ground paste to a small bowl.  Heat a pan with oil, temper with mustard, red chillies, chopped garlic, curry leaves and add the ground paste to the hot oil and cook for a while till the raw smell leaves.   Now serve the chita chiguru pachadi with hot steaming rice or even with Dosa.  It tastes very good even with dosa..

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