Andhra style Chintakaya Thokku pachadi

The Chintakaya Thokku pachadi is very yummy dish of telugu people of Andhra pradesh.  First of all you need Chintakaya Thokku to prepare the Chintakaya pachadi. This is a grandma's recipe.  This is an amazing pickle especially when you are bored with regular curries, dal recipes. Whether it is a sunny day or a rainy day,  just Chintakaya pachadi, rasam and hot steamed rice topped with melted ghee is good enough to pamper our taste buds.;  Let us see how to make chintakaya thokku pachadi.

Ingredients required for Chintakaya thokku : 

• Chintakayalu ( Raw tamarind )  -  1 Kg
• Salt --  250 grams
• Turmeric powder -  2 tbsp
• Fenugreek seeds ( Menthulu )  -  2 tbsp

Process of making Chintakaya Thokku :

• First you need to select fresh green Chintakayalu.  Wash them thoroughly with water and spread them on a dry cloth for 4 to 5 hours till they are completely dried up
• Once they are dried up fully,  cut the chintakayalu into small pieces and grind coarsely in the mixie. while grinding add the salt, raw fenugreek seeds and turmeric powder
• Transfer this mixture into a dry glass or ceramic container and store for 3 to 4 days
• After 3 to 4 days the pickle ( thokku ) becomes little soft
• Now grind it once again into a fine paste.  Taste and see that the salt is sufficient if not add some salt and store it in an air tight glass container
• Now the chintakaya thokku is ready to make the chintakaya pachadi
• This chintakaya thokku can be stored for many months

Ingredients required for Chintakaya pachadi: 

• Chintakaya thokku -  1 cup
• Green chillies -  4 or 5 nos
• Red chillies -  2 nos
• Chana dal  -  1 tbsp
• Urad dal -  1tbsp
• Mustard seeds -  1 tbsp
• Oil -  2 tbsp
• Curry leaves - few
• Salt to taste

Method to make chintakaya thokku pachadi:

• Grind the raw chintakaya thokku and green chillies well and add salt and keep aside
• Take a small pan and put oil in it and add chana dal and urad dal and also mustard seeds
• Fry till the seeds splutter and fry well
• When the seeds are done with frying add red chilli pieces and curry leaves
• Fry for one minute and then switch off the flame and allow them to cool
• Now add the chintakaya thokku to these seasonings

The yummy chintakaya thokku pachadi now is ready to serve.  Serve it with hot steaming rice and a dollop of ghee

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Andhra style Dosa avakaya

The dosakaya or the cucumber is a small round shaped yellow vegetable with crisp crunchy skin and mild sweet-tarty taste and is used for prepare traditional andhra dishes like dosakaya pappu, dosakaya pachadi and dosa avakai.  The Dosa Avakaya is an old Andhra culinary tradition which is made in similar way like Avakai or the Mango pickle.

Any wedding in both telugu states of Andhra and Telengana will almost have the Dosa Avakai ( Dosavakaya) as one of the accomplishments.  The dosa avakai takes lesser time for preparation and less laborious compared to Mango pickle and the Dosa Avakaya can be consumed within 24 hours as compared to 6 or 7 days for Mango pickle.

Now let us see how to make Dosa Avakaya..

Ingredients required :

• 2 cups of dosakaya pieces
• 3 table spoons of coarse mustard seed powder
• 3 to 4 table spoons of red chilli powder
• 2 table spoon of salt
• 1/4 cup of sesame oil

Method of preparation of Dosa Avakaya :

Initial preparation :  First wash a medium sized dosakaya and dry it completely and see that it is not wet.  you can clean it with a dry cloth.  Now cut the cucumber into two halves and de-seed it and cut it into small pieces which should give about 2 cups of chopped pieces.     

Now the actual avakaya preparation...

Mix the chilli powder, mustard powder and salt.  Take a big vessel which is wide enough and add above spice mixture and the chopped dosakaya pieces.  Mix the pieces well with the spice mixture and add the oil slowly and combine with pieces till well coated.  The dosakaya pieces should be well coated and wet with the spice mixture and oil using 4 to 5 tbsp of oil.  Once the pieces are well coated and wet, you can check the taste of the raw dosavakaya pickle and add more salt if required.  If the salt is more, then add some more cucumber pieces to compensate the saltness.  Now you can put the cucumber pieces in a very clean and dry ceramic jar and cover it with a tight lid and keep in  a moisture free dark area in the kitchen.  On the next day you take a dry clean laddle and mix the pickle well.   

Now the Dosavakaya is ready to be consumed after 24 hours.  The spices and oil blended with the cucumbers will absorb the spice pungent flavors to form a thick paste like due to water content in the dosakaya mukkalu and the salt.

Serve this Dosavakaya pickle with steamed hot rice and ghee

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

Dosakayala mukkala pachadi - Yello cucumber chutney

Dosakaya or the cucumber is one of the cherished vegetable in Andhra Pradesh and

Telengana areas.  We can make pachadi ( chutney ), pappu ( dal ) and avakai ( pickle ) with Dosakai.  Let us now see in this article how to make dosakaya mukkala pachadi which is a good side dish with hot rice and a dollop of ghee.

 Ingredients required :

• Cucumber ( Dosakai )  -  1 1/4 Kg 
• Red chillies - 4
• Green chillies -  15 or more as per taste
• Black gram - 3 tbsp
• Extra black gram - 2 tbsp
• Fenugreek seeds -  1/4 tbsp
• Mustard seeds -  1 1/2 tbsp
• Tamarind -  small gooseberry size
• Oil - 10 table spoons
• Coriander for garnishing
• Turmeric powder -  1/4 tbsp
• Salt to taste
• Asafoetida - a pinch

Method of making Dosakaya mukkala pachadi:

• Wash the cucumbers and clean them with a nice cloth.  Peel off the skin and cut them into half longitudinally.  
• First taste the cucumber for the bitterness.  Taste seeds also.  If there is bitterness in the seeds, discard them and use the cucumber.  If there is bitterness is there in the flesh, choose another dosakaya.  Dont forget to taste the new dosakaya also.
• Now separate the seeds and take them in separate bowl.  We need the seeds while grinding. Chop the cucumber into fine pieces.  Wash, clean and cut the green chillies and keep them aside
• Now break the red chillies into small pieces and keep them aside.  Wash and clean the coriander for garnishing.
• Now the actual method of making dosakaya mukkala pachadi starts.   
• Heat a pan and add oil.  Add 3 tbsp of black gram and fenugreek seeds.  Fry them well till they turn into golder color.  Then add mustard seeds and fry till they splutter.  
• Now add green chilli pieces and red chillies.  Fry well so that green chillies will not be hot when they are fried.  
• Finally add asafoetida and fry.  Separate the oil from seasoning.  
• Take the seasoned ingredients into a mixie jar.  In the remaining oil add 2 tbsps black gram and fry till light brown color.   
• Now add cucumber pieces along with the oil.  Take the mixie jar in which we took seasoned ingredients and add tamarind to them.  Add the seeds of cucumber and grind the seasoning.  Add this paste to the chopped cucumber and mix well with hand.  
• Add some chopped coriander also and mix well.  Transfer the pachadi into a serving bowl and garnish with remaining coriander.

Some cucumbers may be sour in taste.  In such case avoid tamarind.  The pieces must be thin.  Serve this pachadi with hot rice and ghee

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

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Menthi Kura Pachadi - Methi leaves chutney

Methi has many medicinal properties which is well known to all of us.  The methi or menthi kura helps in reducing sugar levels and cholesterol levels.  It increases milk production in lactating mothers and aids in digestion.  Menthi kura also helps in weight reduction and cooling and many more medicinal properties are there.

The menthi kura pachadi is very easy to make and good to use it in our daily diet.  The menthi kura pachadi is an Andhra style roti pachadi which means it was traditionally ground using the grinding stone.  It should be ground coarsely and dont make it too smooth.  Let us now see how to make Menthi Kura Pachadi..

Ingredients required : 

• Fresh methi leaves ( Menthi aaku )  -  2 cups
• Urad dal ( Minapa pappu ) -  1 tbsp
• Mustard seeds ( avalu ) -  1/2 tbsp
• Senaga pappu ( Bengal gram ) -- 1/2 tbsp
• Jeela karra ( Jeera )  -  1/2 tbsp
• Red chillies -  5 to 7 nos
• Turmeric powder -  3 flakes
• Asafoetida ( inguva ) -  1 pinch
• Oil -  1 tbsp
• Salt to taste

Method of preparation of Menthi Kura pachadi :

• Heat the oil in a kadai
• Add the mustard seeds and stir-fry  till they start to pop
• Add the dals and fry till they turn brown
• Add cumin seeds, red chillies and tamarind and stir-fry for few seconds
• Add the turmeric powder and asafoetida and mix well
• Add the washed fenugreek leaves ( Menthi aaku ) and stir-fry till they wilt
• Turn off the flame and let it cool down
• Using water grind all the ingredients with salt to a coarse paste

Now the Menthi kura pachadi is ready.  Serve with hot steamed rice topped with sesame oil.  Can also be served with idli and dosa also

Want to know how to make menthi kura pappu, then read my article on how to make Menthi Kura Pappu.....

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Andhra Dondakaya pachadi

The Dondakaya pachadi or Ivy gourd chutney is one of the classic Andhra style chutney which is very popular and also simple to make.  It is made in all parts of Andhra Pradesh.  The Dondakaya is found in all places through out the year.  We can make a number of recipes using Dondakaya but in this article we will see how to make a Dondakaya pachadi.


Ingredients required:

• Dondakayalu -  1/4 Kg, nip the ends and cut into rounds
• Red chillies -  2 nos,  tear and de-seed
• Green chillies -  3 nos, slit into two
• Bengal Gram -  1 1/2 tsp
• Garlic - 6 cloves crushed
• Urad dal -  1 tbsp
• Cumin seeds - 1  tbsp
• Oil - 1 table spoon
• Tamarind -  1/2 tbsp
• Some salt to taste
• Jaggery ( optional )

For tempering:

• Mustard seeds -  1/2 tsp
• Red chilli -  1 no tear and de-seed
• Curry leaves -  few nos
• Asafoetida - pinch
• Oil - 1 tsp

Method of preparation of Dondakaya pachadi:

• First you need to heat the oil in a vessel and add cumin seeds, urad dal, chana dal, red chillies and saute for some 3 minutes.  Now add green chillies, garlic and dondakaya pieces and saute for 10 minutes. The dondakaya should become little hrown.  Then you can turn off the heat and allow it to cool
• Grind all of the above ingredients to a coarse paste, adding tamarind, salt and jaggery ( if required ).  Add 1 to tsp of water if required  Remove to a serving bowl
• Add one tsp of oil and add mustard seeds
• Let the seeds splutter, then add red chilli, curry leaves and saute for a few seconds . Pour over the chutney and serve with hot steamed rice and a dollop of ghee.

• Some people may not like garlic,  they need not add garlic but add some asafoetida. 

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

Andhra style Nuvvula pachadi - Andhra Sesame chutney

Nuvvula Pachadi or the sesame chutney is the regional dish of Andhra and Tamilnadu.  This chutney is full of flavour as it is made with sesame seeds.  The nuvvula pachadi is very rich in healthy fatty acids, minerals and vitamins which are very good for our body.  

It is very easy to make Nuvvula pachadi.  It takes hardly 15 minutes to prepare nuvvula pachadi so it can be made in the days when you feel lazy.. The nuvvula pachadi can be served along with Idli and dosa.  Also it can be served along with steamed rice.

Now let us see how to make Nuvvula pachadi...

Ingredients required :

• Unpolished sesame seeds ( nuvvulu )  - 1/2 cup
• Turmeric -  1/4 tsp
• Oil - 1 table spoon
• Red chillies - 4 to 5 nos
• 1/2" ball of tamarind
• Salt to taste

For tempering :

• Oil ( preferably sesame oil )  - 1 tsp
• Cumin seeds -  1/2 tsp
• Mustard seeds -  1 tsp
• Split red chilly -  1 no
• Curry leaves -  a few

Method of preparing nuvvula pachadi :

• Heat the sesame oil in a kadai on a low flame
• Now add sesame seeds and chillies
• Stir fry till the seeds puff up a bit and become aromatic and change the color
• Turn off the heat and add tamarind and turmeric
• Grind with some water and salt till it is thick paste
• Tempering : 
• Now heat the oil in a ladle
• Add mustard seeds and wait till they splutter
• Add cumin seeds and split red chillies and stir fry for a few seconds till they change color
• Now turn off the heat and add curry leaves in tempering
• Mix well and add to the nuvvula pachadi
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Serve this nuvvula pachadi with steamed rice and sesame oil....

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

Andhra style Chukkakura pachadi

The Chukkakura Pachadi is a very simple tasty and healty South Indian chutney made with sorrel spinach.  The only pickle that gives an ecstatic feeling is gongura pachadi but Chukkakura pachadi also gives same emotion just by the thought of its preparation.  Both Gongura and Chukkakura pachadis are very much similar in flavor. Chukkakura is a sour leafy green available all over Andhra pradesh.  One of the common preparation with Chukkakura in Andhra is to cook it with tur dal to make Chukkakura Pappu and some times as Pachadi. The green coloured chukkakura pachadi is so good that you can eat it even without tempering.  The Chukkakura pachadi can be served with hot rice and melted ghee and chopped raw onions.  Please serve your friends and family members with this elegant chukkakura pachadi in a festival meal and you are sure to hear murmurs of pleasure.    In this article we will see a method on how to make Chukkakura pachadi.


Ingredients required :

•  Chukka kura washed and chopped --  3 big bunches
• Cumin seeds -  2 table spoons
• Garlic cloves -  4 to 5 

For tempering :

•  Mustard seeds -  1/2 table spoon
• Cumin seeds -  1/2 table spoon
• Minapa pappu ( Urad dal )  -  1 table spoon
• Senaga pappu ( Chana dal )  -  1 table spoon
• Dry red chillies -  2 to 3
• Fresh curry leaves - few 
• Oil -  1 table spoon

Method of preparation of chukkakura pachadi :

• Take one pan and heat 1 tsp of oil and add green chillies and fry them on medium heat for 4 to 5 minutes.  Remove from pan and let them cool down
• Now in the same pan, add chopped greens and saute for 5 minutes or till leaves wilt and rawness disappears.  Take them out and keep aside to cool
• Now grind the cumin seeds, garlic and sauted green chillies till almost coarse.  Add this ground mixture and to the stir fried greens along with salt and combine well till it appears like a paste. Hands can be used for mixing
• Now again heat oil in a pan for seasoning.  Add the mustard seeds and let them splutter. Now add cumin seeds, urad dal and chana dal and let them turn red.  Now add curry leaves and red chillies.  Stir for few seconds and turn off the heat.  Pour over the pachadi and serve with hot steamed rice, a dollop of ghee and chopped raw onions

You can also make Chukkakura pappu with this green leaves.  For more details please read how to make Chukkakura pappu...

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