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

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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.