How to make Sorakaya Perugu Pachadi - Bottle gourd chutney

Sorakaya in telugu sometimes called as Aanapakaya also is nothing but is the bottle gourd in English.  It is very simple process to make the Sorakaya perugu pachadi which is very good with rice as well as chapathi or roti.  It is the regular chutney prepared with left over piece of bottle gourd.  Let us now see how to make Sorakaya perugu pachadi..

Ingredients required : 

• Bottle gourd pieces ( Sorakaya mukkalu )  -   1 cup
• Green chillies -  5 
• Curd - 2 table spoons
• Garlic cloves -  6
• Tamarind -  a small lemon sized
• Cumin seeds -  1 table spoon
• Salt -  as required

For tampering :

• Mustard seeds -  1 table spoon
• Urad dal -  1 table spoon
• Bengal gram - 1 table spoon
• Few curry leaves
• Turmeric powder - 1/2 tea spoon
• Dry red chillies -  2 
• A pinch of asafoetida ( inguva )

Method of preparation of Sorakaya perugu pachadi: 

• First take the fry pan, add 1 tsp of oil and add green chillies. Saute them and place the lid.  wait for 2 minutes
• Now remove the lid and add bottle gourd pieces, fry them for around 6 to 7 minutes
• Siwtch off the flame and let this cool down
• Take a mixie jar and add tamarind, garlic cloves, cumin seeds and grind them
• Add the green chillies now and add bottle gourd pieces, salt and grind them.  Grind for about 15 seconds.  If still pieces are them, grind once again.  Dont grind too much.  Just blend them

Now take into a serving bowl.  While taking the chutney with hand, if you get any pieces, just mash them with hand.  

Take a fry pan, add oil for tampering,  add mustard seeds, bengal gram, urad dal, curry leaved and saute them.  when donw add a pinch of hing, a pinch of purmeric powder.  Add this popu into the chutney.  Now the sorakaya 

• Take into serving vessel. While you are taking chutney with your hand, if you get any pieces, just mash them with your hand.
• Take a fry pan, add oil 1 tsp for tampering, add mustard seeds, bengal gram, urad dal, curry leaves, saute them. When done add pinch of hing, pinch of turmeric powder, add this popu to the chutney. Your chutney is ready.  You have to add the curd to this chutney.

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Andhra Ullipaya Roti Pachadi - Andhra Onion chutney

This articlIt e gives a simple Onion pachadi recipe which is done with onions and dried red chillies.  It is one of the Andhra cuisine, tasty in rice and also useful for breakfast items like Dosa or Chapathi served as a side dish.  The ullipaya pachadi or the Ulli pachadi, Ulli chutney or Ullipaya roti pachadi can be prepared easily when there are no vegetables available in the house.  It tastes good with red dried chillies. Some people even prepare it with green chillies.    Let us now see how to make Andhra Ullipaya Roti Pachadi..

Ingredients required : 

• 2 medium sized Onions
• Dry Red Chillies -  4 nos
• Garlic cloves - 6  nos
• Cumin seeds ( Jeera )  - 1 table spoon
• Salt -  as per taste ( 1/2 table spoon )
• Tamarind - small lemon sized
• Oil -  1 table spoon

For tampering :

• Oil -  1 table spoon
• Mustard seeds -  1 table spoon
• Urad Dal -  1 table spoon
• Bengal gram -  1 table spoon
• Curry leaves -  a few
• Asafoetida ( Inguva )  - a small pinch

How to make Ullipaya Roti Pachadi : 

• Cut the onions as slices and keep them aside.
• Now in the fry pan add 1 table spoon of oil and fry dry red chillies and add the onion slices
• Fry the onion slices for about 4 minutes.  See the figure below. 
• Once onions are fried,  keep them aside for cooling
• Now take a small mixie jar, add small ball of tamarind, cumin seeds, garlic cloves and grind them
• Add the red chillies and grind once
• Add sauted onions and salt and once again grind them.  Take it into a vessel
• Take a pan and add 1 tsp of oil and add mustard seeds, urad dal, bengal gram and saute them.  Now add curry leaves and pour this popu on the onion pickle and mix well

Now the Ullipaya Pachadi is ready.  Eat this delicious tasty pachadi with hot steaming rice.

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Chinta Chiguru Kobbaari Pachadi - Tender tamarind leaves coconut chutney

The fresh tender tamarind leaves are available in every village or town of Andhra Pradesh.  We can not resist the temptation on seeing these fresh tamarind leaves.  We can make a simple Pachadi with the freshly grated coconut and raw tender tamarind leaves which can be taken with hot steaming rice and a dollop of ghee.   Chinta Chiguru kobbari pachadi is a chutney with a pleasing sweet-tart flavour, a sort of compelling taste which makes one salivate and ask for more.  Let us now see how to make Chinta Chiguru kobbari pachadi


Ingredients required : 

• Tamarind leaves ( Chinta Chiguru ) -  1 small cup
• Fresh grated coconut -  1 small cup
• Turmeric powder - a small pinch
• Salt to taste

For Popu / tempering : 

• Mustard seeds -  1 / 2  spoon
• 1 pinch of fenugreek seeds
• Urad Dal -  1/2 spoon
• Dry red chillies -  8 nos
• Asafoetida - a small pinch
• Oil -  3 spoons

Method of preparation of Chinta chiguru kobbari pachadi : 

• Rinse well the tamarind leaves and keep them aside to drain in  a colander. 
• Now heat oil in a pan and add popu ingrediets and fry them.  Remove them from the pan to a plate once done.
• Add the tamarind leaves to the pan and fry for a while.  turn off the heat and allow it to cool
• Now take a mixie jar and add all the fried ingredients, salt, turmeric powder and blend into a coarse paste.  Then add grated coconut and blend it once again.
• To this now add a little water and blend into a thick and coarse paste.  

Now spicy and tasty chinta chiguru kobbari pachadi is ready.  Transfer it into a serving bowl and serve with steaming hot rice along with  dollop of ghee

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Rayalaseema pachi miripakaya pachadi - Green Chilli chutney

Pachi Mirapakaya Pachadi or Pachi Mirapakaya Kharam is a traditional green chilly chutney from Andhra Pradesh especially from Rayalaseema area. Traditionally, it is made by pounding together the ingredients using a Mortar and Pestle. Chutneys made this way are called “Roti Pachallu” in Andhra Pradesh.

Mention “Roti Pachadi” to any Andhra and you will see them smile from ear to ear.  “Roti Pachadi” literally means chutneys made using a mortar and pestle. Using the traditional grinding stone, gives chutneys a unique taste and texture that a mixer-grinder cannot replicate.  The Pachi Mirapakaya Pachadi is very spicy and just a dab of it is enough to satisfy any craving for spicy food.  It can be taken as a side along with mudda pappu annam. Let us now see how to prepare Pachi Mirapakaya Pachadi..

Ingredients required:

• Pachi Mirapakayalu ( Spicy Green chillies )  -  30 nos
• Fresh coriander leaves or Kothimeera -  3 handfuls
• Mustard seeds ( Avalu )  -  1 table spoon
• Mnthulu ( Fenugreek seeds ) -  1/2 table spoon
• 2 to 3 table spoons of oil
• Salt to taste

Method of preparation of Rayalaseema Pachi Mirapakaya Pachidi:

• First ensure that the green chillies are dry.  Dry them with a cotton cloth for about 2 hours. Keep them aside.  No need to cut these chillies
• Make sure that the fresh coriander leaves are dry.  Dry them on cotton cloth for one hour. 
• Heat oil in a shallow pan
• Turn the heat to low or medium
• Add the mustard seeds and wait they start to pop
• Add the fenugreek seeds and wait till they start to change their color
• Now add the green chillies.  Saute them till they start to change color.  Ensure that the heat is low medium otherwise the chillies will pop
• Add the coriander and saute till it wilts
• Turn off the heat and let the mixture cool down to room temperature
• If you are using a mixer-grinder, pulse to a coarse paste along with some salt or if you use the mortar and pestle, grind in small batches to a coarse paste.  Do not pound as the green chillies will fly

Enjoy the Pachi mirapakaya pachadi with hot rice, or upma

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Munagaku Pachadi - Drumstick leaves chutney

రోజూ ఒకే రకమైన వంట తిని విసుగుపుడుతోందా? అయితే ఖచ్చితంగా ఇది మీ కోసమే. అదిరిపోయే మునగాకుతో పచ్చడి  ఎలా తయారుచేయాలో ఇక్కడ తెలుసుకోండి.

కావలసిన పదార్థాలు

• మునగాకు : కప్పు
• జీలకర్ర : టీస్పూను
• వెల్లుల్లి : 6 రెబ్పలు
• నువ్వులు : పావు కప్పు
• పసుపు : కొద్దిగా
• ఉప్పు : తగినంత
• నూనె : 2 టీస్పూన్
• పచ్చిమిర్చి : ఆరు
• చింతపండు : కొద్దిగా
• తాలింపుకోసం :
• ఆవాలు, జీలకర్ర, మెంతులు, ఎండుమిర్చి : కొద్దికొద్దిగా
• కరివేపాకు : రెండు రెబ్బలు
• 
  

తయారు చేయు విధానం

• • ముందుగా బాణిలో నువ్వులు వేసి వేయించి తీసి చల్లారనివ్వాలి. 
• • అదే బాణిలో నూనె వేసి కాగాక, పచ్చిమిర్చి వేసి వేయించాలి. 
• • ఇప్పుడు సన్నగా తరిగిన మునగాకు వేసి వేయించి చల్లార్చాలి. 
• • మిక్సిలో ముందుగా నువ్వులు వేసి పొడి చేశాక, వెల్లుల్లి, జీలకర్ర, వేసి తిప్పాలి.
   
• • తరువాత పచ్చిమిర్చి, మునగాకు, ఉప్పు, పసుపు, చింతపండు వేసి తగినన్ని నీళ్లు పోసి మెత్తగా రుబ్బాలి.
   
• • చిన్న బాణిలో కొద్దిగా నూనె వేసి తాళింపు దినుసులు వేసి వేయించి పచ్చడిలో కలపాలి.

  
  

Andhra style Ugadi Pachadi

We all know that "UGADI" is a traditional telugu new year and is also called as "Telugu Samvatsaradi" in Andhra Pradesh.  The first day of the telugu new year is celebrated with lot of authentic, traditional dishes and a very special dish is "UGADI PACHADI".  Ugadi pachadi is prepared in different styles in different places.  The ingredients may be same but Andhra style is different from Telengana and Rayalaseems styles.  As Andhra region is the most fertile region in telugu states, all the fresh vegetables and fruits are available in this region.  So banana and green chillies and fresh coconut is added for Ugadi Pachadi in Andhra region.  Now let us see how to make Andhra style UGADI Pachadi..

Now coming to the preparation of Ugadi Pachadi.....

Neem flowers  gives bitterness

Raw Mango gives sourness

Jaggery gives sweetness

Green chilli gives spicy

Salt gives saltiness

Tamarind gives tanginess

The main combination of these six ingredients bring six tastes of life called as "Shadruchulu" make this Pachadi most authentic, unique and tasty.

Ingredients required:

• 1 Banana
• 1 cup Tamarind pulp
• 1/4 cup Raw mango pieces
• 1 Green Chilli
• 1/2 cup Fresh coconut
• Salt to taste
• Few Fresh Neem flowers
• 1/2 cup Jaggery
• 1/4 cup Roasted Chana Dal

Method of preparation of Andhra style UGADI PACHADI:

• Take a bowl and cut banana pieces into it and add all the ingredients one by one to it.
• Mash well till banana mixes well with all the ingredients. 
• Finally add roasted chana dal and mix again.
• Ugadi Pachadi is ready to offer to God as naivedyam now.
• Taste this authentic Ugadi Pachadi prasadam after pooja.

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Rayalaseema style Thotakura Mamidikaya Roti pachadi - Amaranath leaves mango chutney

we all know that leafy vegetables are very healthy for us. However you take they provide us enormous health benefits. And one of such easily available leafy vegetable is "Amaranth". It is called as Thotakura in Telugu. Thotakura is highly rich in vitamins and minerals. Thotakura is a regularly used leafy vegetable in Andhra Kitchens that is used to prepare various dishes like Dal, curry and Stir Fry. And in many houses this is used  to prepare Thotakura Pappu and Thotakura Fry. 

Let us now see how to make tongue tickling "Roti Pachadi" ( the chutney made using pestle mortar ) using thota kura and raw mango.   In order to make this delicious pachadi, we need to prepare a masala by dry roasting sesame seeds and jeera.  Then saute few onions, green chillies, raw mango pieces and thotakura leaves.  Here is the procedure to prepare Thotakura  Mamidikaya Roti Pachadi.    Try making this delicious Thotakura Mamidikaya Roti Pachidi now..

Ingredients required:

• 2 tsp Sesame Seeds
• 1/2 tsp Jeera
• 1 Ladle Oil
• 1/2 cup Onion
• 5-6 Green Chillies
• 1 cup Raw Mango
• 1 bowl Thotakura / Amaranth Leaves
• 1 tsp Salt
• 10 Garlic cloves
• Few Coriander leaves.

Method of preparation:

• Add sesame seeds and jeera to a pan and dry roast them well. 
• Take out and keep them aside. 
• Add oil to the pan. 
• When heated, add onion, green chillies, raw mango pieces, thotakura and salt. Mix well and cook for 5 min. 
• Add 10 garlic cloves and mix well. Cook again for 5 min. 
• Add coriander leaves. 
• Mix well and keep aside. 
• Take a pestle mortar.
• Add dry roasted Sesame seeds and jeera. Grind well to make powder. 
• Now add cooked amaranth and mango mixture and grind again to make Pachadi. 
• Thotakura Mango Roti Pachadi is ready to taste now..

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Rayalaseema pandu mirchi pachadi - Korivi karam - Instant red chilli chutney

Rayalaseema is well known for its hot and spicy dishes, village style cooking and tasty cuisine.  I am sharing one more Ralayaseema village recipe with you all today "INSTANT PANDU MIRCHI PACHADI". It is an instant chutney can be made easily, quickly, prepared using fresh red chillies. In our Rayalasema, we call this spicy chutney as "Korivi Kaaram". 

Check out the ingredients list and try out today and enjoy the taste of this village style, super hot, tangy, spicy "PANDU MIRCHI PACHADI". Tastes super with hot rice & dal, roti. If you love very hot and spicy taste, you can even spread it on top of Dosa also. Happy Cooking...!

Ingredients required:

For Dry Roast : 

• Jeera - 3/4 tsp 
• Mustard seeds - 1   tsp 
• Fenugreek seeds -  1/4 tsp 

For Pachadi : 

• Oil -  1.5 ladle
• Red chillies chopped -  2 cups
• Tamarind - small lemon sized
• Garlic cloves -  7 nos
• Mustard seeds -  1 tsp
• Jeera -  1 tsp
• Urad dal - 1/2 tsp
• Chana dal - 1/2 tsp
• Curry leaves - a few
• Asafoetida - little
• Sugar - little
• Salt to taste

Method of preparation of Korivi Karam:

• First take a pan, add little jeera, mustard seeds and few fenugreek seeds. 
• Dry roast them well and grind to make fine powder.
• Take another pan, add chopped red chillies in hot oil, fry once.
• Now add little tamarind, few garlic cloves and fry for 10 minutes till red chillies leave the fresh flavour.
• Take out into a mixie. Add salt to taste and grind to make paste. Keep aside and proceed to prepare Tadka.
• Now add oil to the pan, add mustard seeds, jeera, urad dal, chana dal and saute.
• Add  few curry leaves, little asafoetida and saute again.
• Now add ground red chilli paste and mix.
• Keep stirring and fry for 5 minutes.
• Finally add little sugar and fry again.
• Dish out and store in an air tight container.

This korivi karam can be stored in a refrigerator to use for a week or 10 days.  Enjoy the taste of Rayalaseema style Instant Red chilli chutney

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Regu pandla pachadi in Telugu

రేగి పచ్చడి

కావాల్సినవి : 
రేగుపండ్లు : పావు కిలో, పచ్చిమిర్చి : 10, నువ్వులు : పావు టీస్పూన్, ఎండుమిర్చి : 2, మినప పప్పు : ఒక టీస్పూన్, కరివేపాకు : ఒక రెమ్మ, కొత్తిమీర : చిన్న కట్ట, ఇంగువ : చిటికెడు, ఆవాలు : పావు టీస్పూన్ 
జీలకర్ర : పావు టీస్పూన్, ఎండుమిర్చి : 2, నూనె, ఉప్పు : తగినంత

తయారీ : 
ముందుగా రేగు పండ్లలో గింజలను తీసేసి పెట్టుకోవాలి. కొద్దిగా నూనె వేసి పచ్చిమిర్చిని వేగించి, దించేయాలి. రోటిలో రేగు పండ్లు, ఉప్పు, వేయించిన పచ్చిమిర్చి వేస మెత్తగా నూరుకోవాలి. ఇప్పుడు కడాయిలో నూనె పోసి నువ్వులు, ఎండుమిర్చి, మినప పప్పు, కరివేపాకు, ఇంగువ, చివరగా కొత్తిమీర వేసి పోపు పెట్టుకోవాలి. దీన్ని పచ్చడిలో వేసి బాగా కలుపుకోవాలి. టేస్టీగా ఉండే రేగు పండ్ల పచ్చడి మీ ముందుంటుంది. 

Regupalla pachadi ( Ber Chutney )

The Regi Pandu also called as Ber in Hindi, elachi hannu in kannada, ilanthai pazham in  Tamil and Indian jujube or Indian plum in English.  It is a seasonal fruit which is available in October and available till early March.  The Regi pandu is one type of fruit which kids like to eat very much like the mangoes. The regi pandlu are used as Bhogi pallu for kids at the time of Sankranthi festival which comes in January.   

The Regi pandla pachadi is one of the popular recipe in Andhra Pradesh during the sankranthi festival season.  For this recipe we will be using the semi-ripe fruit or doragaa unde regu pandu in Telugu.  So for this recipe we need fruits that are not very raw nor very ripe.  They have to be half-ripe.    Now let us see how to make the Regi pandla pachadi recipe.


Ingredients required:

• Semi-ripe Indian Jujubes (Doraga unna regi pandu ) -  250 gms
• Red chillies -  2 nos
• Green chillies - 3 to 5 nos
• Refined cooking oil -  4 tea spoons
• Mustard seeds - 1/2 tea spoon
• Black gram ( uddi pappu ) -  1 table spoon
• Curry leaves -  5 to 6
• Fresh and chopped coriander - 2 table spoon
• a pinch of Asafoetida ( Inguva ) 
• Salt to taste

Method of preparation of Regu pandla pachadi:

• Wash and wipe dry the regi pandlu with a clean towel.
• Now in a  few drops of oil, fry the green chillies and set aside to cool
• Deseed the regi pandlu. They will anyway get cut in the process. In fact this is what takes most of the preparation time as the fruits are small in size and deseeding is a must.
• The actual traditional method is to beat hard and mash the regi pandlu, greenchillies and salt to taste by hand. This gives it an exemplary taste. 
• However, now days neither the rolu is available nor do we have the patience for doing it. So instead, we use the dry mixie. Add the regipandlu, green chillies and salt to taste and coarse grind in the dry mixie. When flakes of regipandlu touch the toungue, we do get the taste and smell of the fruits psychologically.
• In a kadai/pan (bandli/mookudu), heat 4 tsp oil. Add mustard seeds, red chillies, black gram,curry leaves,coriander leaves, pinch of asafoetida and fry. Once the seasoning is done, add the above ground regipandla mix and stir till it feels like a paste and cooked.
• Regi pandla pachadi is done. Sweet and tangy because of the fruit it contains, spicy with the green chilles , regi pandla pachadi is a rice supplement.  Regi pandla pachadi however, tastes better almost 6-8 hrs after it is made. So in case it is for dinner, make it in the morning and set aside in a cool and dry place

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Capsicum chutney for idli, dosa etc - Bell peppar chutney

If you are bored of the regular coconut chutney or tomato chutney or the onion chutney, then give this bell pepper chutney with tomatoes a try. It tastes great with idli, dosa, upma or pongal.  It can be used as a spread for bread and also as a dip for samosas, bajji etc.  So if you are looking for a different type of chutney for the daily breakfast and also for rice and rotis, the sweet and spicy taste of the capsicums gives a rich and beautiful texture to this chutney.  There are some health benefits also with this Capsicum chutney.  The capsicum or the bell peppers are rich in Vitamin A and Vitamin C.  The green pepper has the higher nutritional value compared to other red and yellow bell pepper.  The Capsicum is also good for eyes, burns more calories, supports immune system and cures iron deficiency.    Today we will learn how to make bell pepper chutney following this simple recipe.



Ingredients required:

• Onion - 1/3 cup
• Green chillies -1 or 2
• Garlic cloves -  2 to 3
• Ginger - 1/2 inch piece
• Capsicum ( Red bell pepper ) -  1 cup chopped
• Tomato -3/4 cup chopped
• Coriander leaves -2 tbsp
• Salt needed
• Oil - 1 tbsp
• Cumin seeds/jeera seeds - 1 tsp
• Bengal gram/channa dal - 2 tsp
• Urad dal -1 tbsp
• Red chillies -2

For tempering:

• Oil -  1 table spoon
• Urad dal -  1 table spoon
• Curry leaves -  few

Method of preparation of Capsicum chutney:

• Heat oil in a pan/kadai, add cumin seeds, when it splutters, add bengal gram, urad dal, red chillies and saute until dal turns golden brown. Remove from pan.
• Now in the same pan, add onions, garlic, ginger, green chilli and saute until onions turn transparent.
• Now add chopped tomatoes and cook for a few minutes.
• Then add bell pepper, salt needed and cook until it becomes soft.
• Add coriander leaves and switch off the flame. Let it cool down
• First grind the dal mixture to a smooth paste, then add the bell pepper + tomato mix and grind it to a smooth paste.
• Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, curry leaves, saute for a few seconds and pour it over the chutney.

The delicious and tasty Capsicum chutney is now ready to be served with Idly or Dosa.

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