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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