BOONDI RAITHA

BOONDI RAITHA
INGREDIENTS

Boondi - 2 cups
Curds - 4 -5 cups
Salt - 1 tsp
Honey - 2 tbsp
Redchillipowder - 1 tsp
Oil - 1 tbsp
Mustard - 1 tbsp
Urad dal - 1 tbsp
Chanadal - 1 tbsp
Cumin - 1 tbsp
Redchillies - 4 nos
Curry leaves - 5 nos


PREPARATION


Beat curds adding water and add boondi to it .

Also add salt , redchilli powder and leave it to become soft for half an hour.Then put tadka and mix well. Add honey and mix for a while . Serve chilled or normally with Aloo paratha .

POTLAKAYA PERUGUPACCHADI / SNAKE GOURD CURD CHUTNEY

POTLAKAYA PERUGUPACCHADI


INGREDIENTS

Snake Gourd - 1 no
Curds - 2 cups
Salt - 2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Cumin - 1 tsp
Chanadal - 1tsp
Redchillies -3-4 nos
Curry leaves - 5 - 6 nos
Coconut powder - 1 cup
Oil - 1 tbsp
Turmeric - a pinch of it

PREPARATION
Wash and cut snake gourd into circular pieces of medium consistency .Microwave cook for 6 min. Parallely beat the curds fine adding water and 1 tsp salt.



Heat oiland put tadka and add the cooked snake gourd pieces squeezing water out. Add a pinch of turmeric and 1 tsp of salt and mix well. Now add coconut powder and mix the curry well. Allow it to cool completely.Then transfer into the beaten thinned curds and mix well.
Serve with hot rice or chapathi ...

VANKAI PULUSU PACHADI / BRINJAL CHUTNEY

VANKAI PULUSU PACCHADI / BRINJAL CHUTNEY


INGREDIENTS

Big brinjal - 1 no
Tamarind puree - 1 tsp
Salt - 2 tsp
Onions - 1 no
Green chillies - 3 nos
Jaggery - 1 small cube
Oil for tadka
Water - 2 cups
Redchillies - 3 nos
Corinader - 1/4 bunch chopped

Preparation

Wash the brinjal , apply oil to it and heat it directly on the stove turning it on all sides. See that the whole brinjal is exposed to the flame and it is cooked by the heat. Set it aside to cool.


Parallely , chop the onion and greenchillies into fine pieces . Heat oil , put tadka. For tadka heat oil , add mustard seeds once they sizzle , add fenugreek seeds and cumin. Allow them to fry to red and add redchillies, green chillies and onions and fry to golden. Now dilute the tamarind puree adding water and add it to the onions . Mix well add turmeric , salt and powdered jaggery.

Bring it to boil, simmer the flame . Now peel off the brinjal and smash it properly .

Add it to the pulusu , and mix well . Cook for about 10 min and add coriander .

Serve with hot rice and kandi pacchadi ...

KANDI PACCHADI / TOOR DAL CHUTNEY

TOOR DAL CHUTNEY


INGREDIENTS

Toor dal - 1 cup
Cumin - 1 tsp
Red Chillies - 10 nos
Salt - 1 tsp
Turmeric - a pinch
Garlic pods - 2 - 3 nos
Water - 11/2 cups

PREPARATION

Heat a pan and roast toor dal along with cumin , redchillies and garlic pods. Then add salt and turmeric . Allow it to cool . Now grind it into fine powder and then add water and make it into a fine paste.


Serve with hot rice . Actually its a combination with Vankai pulusu pacchadi ...
It tastes very good too.

PUDINA CHUTNEY

PUDINA CHUTNEY


INGREDIENTS

Mint - 2 bunches
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Garlic pods - 3 nos
Green chillies - 2 nos
Red Chillies - 10 nos
Oil - 3 tbsp
Tamarind puree -1/2 tsp

PREPARATION

Remove the pudina leaves from the twigs and wash them well and leave in a strainer to drain water away.Heat oil in a pan and make popu ready for the chutney .
Popu or Tadka
In 1 tbsp hot oil , put mustard seeds and once they sizzle add fenugreek seeds and fry to golden brown , then add urad dal , chana dal fry till golden red and add redchillies , green chillies and garlic pods . Remove off flame and allow them to cool completely.


Now in the same pan heat the remaining oil and fry the pudina till the leaves turn their colour to a darker green colour.
Put off flame and allow it to cool completely.
Now grind the tadka or popu into fine powder add salt , and then add fried pudina leaves along with tamarind puree. Grind well into a fine paste.

Ready to serve with hot rice or as a side dish to any other main dish.

PUTNA CHUTNEY OR ROASTED CHANA CHUTNEY

PUTNA CHUTNEY OR ROASTED CHANA CHUTNEY

This chutney we used to make it a dish to Idli or Dosa . A very common day to day made chutney and most sought after too....


INGREDIENTS

Putna dal - 2 cups
Tamarind puree - 1/2 tsp
Coconut powder - 2 -3 cups
Green chillies - 3 nos
Oil - for tadka
Curry leaves - 10 nos
Coriander bunch -1/2 bunch
Salt - 1/2 tsp
Water - about 1 cup
Garlic pods - 2 nos

PREPARATION

Grind putna with salt and garlic pods once it becomes a fine powder , add cocnut powder and grind for a min.Then add water and tamarind puree along with chopped coriander and grind once again and transfer it into a container.



For tadka :
Heat oil in a pan and add mustard seeds once they sizzle add cumin seeds , urad dal and fry to red and then add red chillies and curry leaves and transfer on to the chutney ..
Serve with Dosa or Idli . You can make it more soft if you want or leave it in semi soft form ...

PESARA PACCHADI / MOONG DAL CHUTNEY

PESARA PACCHADI

INGREDIENTS


Pesara pappu - 150 gms
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chillies - 10 - 15 nos
Mango pieces - 2 - 3 nos
Mustard seeds - 1 tsp
Fenugreek seeds - 1/1 tsp
Turmeric - a pinch of it
Oil - 1/2 tbsp
Asfoetida - 1/2 tsp

PREPARATION

Soak moong dal for 2 hrs in hot water . Prepare tadka or popu ... Heat oil in a pan and add mustard seeds to it . Once they sizzle , add fenugreek seeds and let them fry to golden red. Then add urad dal and chana dal fry them to red and add red chillies and fry them too to red . Then add asfoetida to it and leave it to cool down completely ...



Once the tadka cools down , grind it into soft powder and add dal and mango slices to it along with salt and grind it to soft fine paste adding water little by little.



The chutney is now ready to be served with hot rice it tastes really good...

ONION CHUTNEY / ULLIPAYI PACCHADI

ONION CHUTNEY

My favourite again ..It s very tasty ...

INGREDIENTS

Onions - 4 nos
Urad dal - 1 tsp
Chana dal - 1tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 2tsp
Cumin seeds - 2 tsp
Garlic pods - 3 nos
Red Chillies - 10 nos
Salt - 1/2 tbsp
Tamarind puree - 1/2 tbsp
Oil - 2 tbsp

PREPARATION

Cut onions into medium sized pieces and heat oil in a pan and prepare popu for the pacchadi .
Put mustard seeds in the hot oil once they sizzle add fenugreek seeds and once they turn red , add urad dal and chana dal and fry till golden brown . Add red chillies and garlic pods and fry them to golden red and set aside to cool down completely.



Once the tadka cools down grind into powder and add the tamarind puree and salt to it and also the cooled onions . Grind to a fine paste . It goes well with rice, dosa , chapathi ...

DOSAKAI PACCHADI / CUCUMBER CHUTNEY

Dosakai pacchadi is my all time favourite one...








INGREDIENTS


Dosakai - 1 no
Tomatoes - 2 nos
Onion - 1 small
Garlic pod - 2 nos
Green Chillies - 3 nos
Mustard seeds - 1 tsp
Fenugreek seeds- 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Coriander - 1/2 bunch
Salt - 1 tbsp
Oil - 1 tbsp
Turmeric - a pinch of it
Asfoetida - 1/4 tsp

PREPARATION


Cut dosakai and tomato into pieces . Heat oil and put tadka or popu ie ,, add mustard seeds and once they popup add fenugreek seeds uraddal , chana dal and redchillies , green chillies and fry till golden red . Then add the onion pieces and garlic pod and asfoetida and allow it to cool. Also add salt to it and set adie.








In the same pan saute tomatoes for a while till they become soft and allow to cool .





Grind the popu into soft powder and add tomato pieces and grind to a paste . Now add Dosakai pieces and coriander and turmeric and grind for a minute see that the dosakai pieces do not become a paste . Serve with hot rice ...

KOBBARI PACCHADI / COCONUT CHUTNEY

Kobbari Pacchadi is an all time favourite for most of us. Easy to prepare and also very tasty.Goes along well with rice , poori and also chapathi .




KOBBARI PACCHADI

INGREDIENTS

Coconut - 1 / 1/2

Mustard seeds - 1 tbsp

Fenugreek seeds - 1/2 tbsp

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Asfoetida - 1/2 tsp

Turmeric - 1/2 tsp

Tamarind paste - 1tsp

Red Chillies - 10 nos

Green Chillies - nos

Coriander - 1/2 bunch

Salt - 2 tsp

Oil - 1 tbsp

PREPARATION

Cut coconut into small pieces . Heat oil in a pan and add mustard seeds , fenugreek seeds and once they pop , add urad dal and chana dal and fry till golden red. Add red chillies and green chillies and fry till golden red.

Allow the popu / tadka to cool and grind it and add salt to it . Mix well and add coconut pieces and grind well adding little water if necessary. Also add turmeric . Add coriander and tamarind paste and grind once again. Serve with hot rice...

ALLAM / GINGER CHUTNEY

Allamchutney is an all time favourite chutney which brings lots of taste be it upma with pesarettu or undrallu or dosa .



INGREDIENTS


Ginger - 100 gms
Mustard seeds - 2tbsp
Urad dal - 2 tbsp
Chana dal - 2 tbsp
Fenugreek seeds - 2 tbsp
Asfoetida - 1/2tsp
Jaggery - 2 pieces
Oil - 2 tbsp
Red Chillied - a hand of them
Tamarind paste - 2 tsp
Salt - 2tsp



PREPARATION



Heat oil in a pan and fry mustard seeds , fenugreek seeds , urad dal , chana dal , pieces of
ginger , asfoetida and red chillies .

Allow it to cool and grind it into fine powder adding salt and jaggery pieces. Now add tamarind paste to water and grind the powder into a fine paste. Allam chutney is now ready to serve..

NIMMAKAI KARAM // LEMON CHUTNEY

Nimmakai Karam would definitely bring loads of taste to tongue. Especially when we are fed up of our regular food . It is definitely spicy but brings lot of taste .

INGREDIENTS

Lemon - 10 nos any size.

Mustard - 2 tbsp

Fenugreek - 1 1/2 tbsp

Redchillies - hand full of them

Asfoetida - 1 tsp

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Turmeric - a pinch

Oil - 2 tbsp

Ginger - 1 tsp

Garlic - 3 pods

Salt - 3 tbsp

Red Chilli powder - as required in the end

PREPARATION

Heat oil in a pan and add mustard seeds once they pop up add fenugreek seeds once they are fried into red add urad dal and chana dal . Fry them to red and add red chillies add asfoetida and ginger pieces and garlic pods . Put off the flame and allow it to cool . Cut the lemon into two pieces and remove juice from it . Repeat the process and cut all the lemon in the same way and take only the juice . Add salt to it and set aside. Grind all the ingredients fried into fine powder. Add this powder to the juice and mix it properly . If you feel the juice is more and it is sour add a red chilli powder and salt in equal ratio so as to supress the sourness. It depends on the juice so the recipe is base . Using this base you need to taste and add the required red chilli powder and salt depending on the need.

GONGURA CHUTNEY

Gongura Chutney






INGREDIENTS
Gongura - separated leaves from steps equal to 500gms
Redchillies - a hand full big sized
Mustard seeds - 11/2 tbsp
Fenugreek seeds - 1 tbsp
Urad dal - 1 tbsp
Chanadal - 1 tbsp
Garlic pods - 5 /6 nos
Oil - 4 tbsp



PREPARATION

Heat 1tbsp oil in apan and add mustard seeds , fenugreek seeds , urad dal , and chana dal till red and add redchillies and garlic pods and fry till the chillies are fried properly . Fry gongura in 2 tbsp oil till it changes colour . Indication is that the leaves turn colour.

Grind the fried mustard seeds , fenugreek seeds , urad dal , chanadal along with red chillies into fine powder . Add garlic pods and grind once again . Now add fried gongura little by little and grind till the leaves become a fine paste. Transfer the contents into a storage and now heat one tbsp oil and add mustard seeds , red chillies and sliced garlic pieces fry them and season the chutney .

TOMATO CHUTNEY

Tomato Chutney

Ingredients :

Plum Tomatoes - 15 nos

Coriander - 1/2 bunch

Turmeric - 1/2 tsp

Garlic - 4 pods

Urad dal - 1 tbsp

Chana dal -1 tbsp

Red chillies - 4 - 5 nos

Green chillies - 4 - 5 nos

Mustard seeds - 1/2 tbsp

Fenu greek seeds - 1/2 tbsp

Coriander seeds - 1 tbsp

Oil - 2 tbsp

Green chillies - 4 - 5 nos

Salt - 1 1/2 tbsp

Heat 1 tbsp oil and add mustard seeds , fenugreek seeds fry till golden then add urad dal , chana dal ,coriander seeds , red chillies , garlic pods and salt and fry till golden brown . And set a side to cool. Once they are cool , grind them into soft powder.Cut the tomatoes in to pieces .Now take the left over oil and heat it in a pan for a while . Add the tomatoes and grren chillies and cook till they are soft. Cool it and add it to the grounded powder and grind for a min . Transfer into container and decorate with coriander . Season it if you wish . It is other wise ready to be served. Desired serving with rice or idli or dosa...