avakaya

Hi

One of our favorite variation of avakaya at home BELLAM AVAKAYA. Of course it is right time for you to prepare avakaya verities and many of you have already put the regular Avakaya. Why not try this bellam avakaya as a variation. This bellam avakaya is tasty with sweet and sour and little spicy. My son likes it very much.

OK. Let us go to prepare

Ingredients

• Totapuri Mangoes                           5 medium size
• Jaggery                                             1 kg
• Sesame oil                                        250 grms
• Red chilli powder                              125 grms
• Salt                                                    200 grms
• Mustard powder                                handfull
• Feenugreek powder                           2 tbsp

How I did it

1. Select totapuri mangoes and wash with running water. Wipe with dry cloth.
2. Cut into medium pieces, it depends upon the size of the mango.
3. Each piece has the hard portion of the seed attached.
4. Take off the inner white layer like paper of each piece with knife and wipe the pieces.
5. Take a big bowl. Mix red chilli powder,salt, mustard powder and feenugreek powder. Mix well with your hands.
6. Then add mango pieces and powdered jaggery and mix well.
7. Finally add oil to the mix.
8. See that all the pieces coated well with masala.
9. Transfer the pickle into glass jar.
   
10. Tie the mouth with thin white cloth tightly.
11. Keep it in the hot sun for  5 to 6 days.
12. Daily mix well. So that if there are any jaggery pieces, would melt and any moisture would go off.
13. See the taste. It should be little salty. For any pickle as it has to be marinated.
14. Finally let it come to the room temperature and transfer into a jar.

My Note

• During mango season we have mango cutter in Hyderabad to cut mangoes. He will take Rs 1/ for each mango for cutting mango.
• Totapuri mangoes are best for this sweet & sour bellam avakaya. If not available go for another verity like tella gulabi, neelam etc.
• The pickle looks little brown in colour due to jaggery.

Its shelf life would be more than 1 year.

Korivi Karam

Hello

Today I am coming with recipe is fiery red colour KORIVI KARAM made with fresh red chillies. Also known as mirapa pandla pachadi. It is a spicy chutney owing to the chillies. Korivi karam means very hot chutney is most popular in South mostly in A.P. This is the right season ie December to mid of March for preparing and storing this chutney. One would find regularly find on our dining table along with mango pickle for handy purpose. Moreover this korivi karam has a special place in ones heart

Let us go to prepare korivi karam

Ingredients

• Fresh mirapa pandlu                               1 kg
• Tamarind(new)                                       150 gms
• Rock salt                                                  250 gms

I din't mentioned about tadka. It depends on your taste and serving style.

Kottimera Palli pachadi

Hi

I wanted to show you and share you the authentic Indian chutney ie KOTTIMERA PACHADI. Ofcourse I have added little quantity of peanuts and tomato. But the main ingredient is flavored fresh kottimera. Very  easy to prepare and good accompaniment with most of breakfast section like idli, upma and dosa etc. In South Inidan houses meal is incomplete with out chutney especially roti pachadi. My grand mother used to make this kottimera pachadi with mortar and pestle. Very tasty and mouth watering.

OK. Let us go to prepare yummy mouth watering chutney.

Ingredients

• Kotimeera                                  2 bundles
• Ripen tomatoes                          2 nos
• Peanuts                                      1 fist
• Green chillies                            5 nos
• Dry red chillies                          7 nos
• Tamarind pulp                           1tbsp
• Channa dal                                 1/2 tbsp
• Urad dal                                     1/2 tbsp
• Coriander seeds                         1 tbsp
• Jaggery                                      1 tbsp
• Salt to taste
• Oil

Popu

• Mustard seeds
• Curry leaves
• Hing

How I did it

1. Clean leaves, retain tender stems .Chop finely.
2. Dry roast peanuts, let complete cool and remove skin and keep aside.
3. Take wok, add little oil. Add channa dal, urad dal, coriander seeds, dry red chillies and fry  till dals becomes golden brown, then add green mirchi.  Let them cool.
4. Transfer into a mixey jar. Add roasted peanuts and grind into coarse powder.
5. In the same wok, add little oil, heat it and add tomato slices. Cook them till turns pulpy. Cool it.
6. Add this pulp,  salt, jaggery, tamarind pulp and chopped kottimera into already coarse powder mixey and grind it. Not too soft.
7. Transfer into a bowl.
8. Add popu with mustard seeds, curry leaves and a pinch of hing.
9. The aroma of fresh kottimera and hing is tempting.

See the delicious pulpy pachadi is ready is ready to eat.

My Note

1. You can prepare this chutney with pudina instead of kotimeera. The remaining procedure is same.
2. You can prepare without peanuts and tomato also.

Velakkaya Pachadi

Hi

Happy to introduce a traditional and delicious Indian recipe ie VELAKKAYA Pachadi. I think most people do not know how to do this chutney. This is from my grandmother Chinnammai's kitchen. After a long long gap of nearly 30 years, I have done this traditional recipe and once again I have remembered my Chnnammai, my grandmother. I think no one can do it like my grandmother did. My son brought these velakkayalu from vegetable market and even he don't know what to do with these fruit.  Then I went to flash back and told him about my grandmothers cooking levels and skills. Immediately I started to prepare chutney of velakkayalu. It came out very close to how my grandmother used to make. In those days, she used pestel and mortar (rolu & rokali) for grinding the chutneys which gave them an extra taste.

Ok. Let us go to start. I am very exited and wanted to share with all of you urgently.

Ingredients

• Semi riped velakkaya                            1
• Green mirchi                                         5
• Dry red mirchi                                      6
• Urad dal                                                1 tbsp
• Channa dal                                            1 tbsp
• Coriander seeds                                    1tbsp
• Cumin seeds                                         1/4 tbsp
• Fenugreek seeds                                   1/8 tbsp
• Hing
• Jaggary powder                                    2 tbsp
• Salt required
• Turmeric powder
• Oil
• Curry leaves

How I did it

1. Select semi ripe velakkaya and break into two parts.
2. Scoop the pulp from velakkaya with spoon and keep aside..
3. Take a pan, add little oil and let it heat.
4. Add channadal, urad dal, green and red mirchi, coriander seeds , cumin seeds, fenugreek seeds, salt and hing.
5. Let it fry till turns into golden brown. Let it cool.
6. Take these fried seasoning without oil and grind into coarse powder.
7. Take the same pan add very little more oil let it heat.
8. Add pinch of hing, turmeric powder and curry leaves.
9. Then add velakkaya pulp and stir for 2 minutes so that the stickiness and raw smell will go off.
10. Switch of the stove.
11. Then add ground, coarsed powder and mix well with spoon or with fingers.
12. Transfer into jar or bowl.

See the aroma of hing, curry leaves and pulp of velakkaya pulp mixed together. It goes well with garama garam rice with dollop of ghee.



My Note

• As the pulp of velakkaya is little sour, one can add mirchi etc. depends on your taste. As I have already told measurements are only for guidance. Ingredients measurements more or less depends on your spicy level and taste.
• My grandmother used to cook whole velakkaya (before breaking it) on open fire ie on coal fire. So that the stickiness of  the pulp inside will go off.
• If you want store this in season and want use in unseason, scoop out the pulp from velakkai, mix required salt and turmeric powder and store in air tight jar. Its shelf life will be 9 months.

Pudina Chutney

Hi Friends

Today I am coming with pudina chutney recipe. I have already blogged pudina chutney in my blog. But this is different, no need of grinding the pudina and taste is also yummy when you bite the crunchy pudina under your tooth. Very comfortable and also very healthy recipe.

OK. Let us go to prepare this tasty herby flavorful recipe.

Ingredients

• Pudina leaves                                        1 cup (loosely packed)
• Tamarind pulp                                       1 1/2 tbsp
• Jaggery powder                                     1 1/2 tbsp
• Urad dal                                                 1 tbsp
• Channa dal                                             1 tbsp
• Coriander seeds                                      1 tbsp
• Salt to taste
• Little oil to fry pudina

For semi paste

• Urad dal                                                      1 tbsp
• Channa dal                                                  1 tbsp
• Coriander seeds                                          1 tbsp
• Dry red chillies                                           10
• Hing

How I did it

1. Wash mint leaves under running water.
2. Chop them finely and keep aside.
3. In a woke add 2 drops of oil, roast urad dal, channa dal, dry red chillies and coriander seeds till turns golden brown. Let them cool.
4. In the same pan add little oil, let it heat.
5. Add 1/2 pinch of hing and then mustard seeds. Let them pop.
6. Then add chopped pudina and let it fry on low flame. Stir well.
7. See the aroma and color of pudina. Little changes in color.
8. Mean time grind the roasted channa dal etc into semi fine paste.
9. Add this paste into fried pudina.
10. Add tamarind paste, salt and jaggery powder to it.
11. Let it cook till the raw smell of tamarind pulp go off.
12. Check the consistency and swithoff the stove.

Check how different it is to the regualar pudina pachadi. Cruncy and yummy.

  Transfer into a bowl. See the taste. Serve with garama garam rice with dollop of ghee

My Notes

You can mix chopped onion also into the chuteny.

Nutritional Info

Pudina has one of the highest antioxidant capacities of any food.
Mint oil is used in beauty products and tooth paste.
Put one drop of mint extract in warm water and inhale fumes through your mouth and push out stream through your nose. This method relieves cough.

You may also like

• Pudina Chutney
• Roasted Vankaya & Pudina Pachadi

Pesarapappu Pachadi

Hi

Soaked Moong Dal

Today I am coming with an oh simple pachadi ie PESARAPAPPU PACHADI/SOAKED MOONG DAL PACHADI. When I prepare this chutney, it takes me back to my childhood and to my mothers place. My grandmother makes this chutney as its best. After a long time I did this pesara pappu pachadi. A storm of memories, among them is this recipe. My father likes this pachadi very much. Of course my kids also likes this.Yesterday I have prepared this chutney. Very simple and easy to prepare. You can prepare this chutney when you feel bore with routine curries/vegetables and more over moong dal is always available in your kitchen shelf.


OK. Let us go to prepare.

Ingredients

• Moong dal                                      1 cup (say about 100 gms)
• Green mirchi                                  5 
• Hing                                                pinch
• Fresh lemon juice                           1 1/2 tbsp
• Salt to taste

For Popu

Mustard seeds
Cumin seeds
Curry leaves
Dry red mirchi                               1

How I did it

1. Wash and soak moong dal for 3 hours.
2. Drain excess water. Don't throw the excess water. It can be used for grinding.
3. Grind soaked/drained pesara pappu, hing, green mirchi and salt. Use very minimum water while grinding.
4. Should not be ground to a smooth paste.
5. Transfer into a bowl.
6. Add fresh lemon juice to this pesara pappu pachadi.
7. Take popu pan, add very little oil, let it heat.
8. Add mustard seeds, let them pop, then add cumin seeds, dry red mirchi pieces and curry leaves.
9. Add this popu to chutney. Mix well.

It extremely goes with streamed rice with dollop of home made ghee. You can take this chutney as a side dish for charu annam.(rasam)

My Note

• For sharp variation you can add chopped raw onion also to this chutney.
• Instead of soaking moong dal, one can fry the moong dal and the remaining procedure is same. But soaking moong dal and preparing chutney is a traditional dish and tastes good and delicious.
• We can prepare pachi mamidikaya with a combination of soaked moong dal also. Next time I will try to post this recipe. 

Try this simple chutney by your self, taste it and drop your valuable comments and advises if any.

Thank you
Kusuma of Kusumas Abhiruchi.


     

Dosakaya Vudikina Pachadi

Hi Friends

I generally tend to bring dosakaya everytime I see it in the market as there are very good recipes that we can make with it. Be it curries or chutnies. This dosakaya vudikina pachdi is with combination pallilu, I learnt this dish from my sister. There are multiple methods to make any chutney. This one is little different from the regular.

OK. Let us go to prepare.

Ingredients

• Dosakaya                         1 medium size
• Green mirchi                    7 to 8
• Tamarind pulp                  1 tbsp
• Channa dal                        1 tbsp
• Fried pallilu                       handful
• Urad dal                            1 tbsp
• Cumin seeds                     1/8 tbsp
• Daniya                              1/8 tbsp
• Turmeric powder
• Salt to taste

For Popu

• Mustard seeds
• Urad dal
• Hing
• Curry leaves

How I did it

1. Wash and peel out the outer layer of the dosakaya. Remove seeds and cut a tiny piece and taste it. Sometimes dosakaya can be bitter. Leave it if it turns out to be bitter.
2. Cut the good ones into cubes.
3. Wash green mirchi.
4. Pressure cook chopped dosakaya cubes and green mirchi upto 2 whistle.Sprinkle little water at the time of cooking.
5. Mean time roast channa dal, urad dal, cumin seeds and daniya. Let them cool and grind into powder. Add pallilu, boiled green mirchi, tamarind paste, salt and turmeric powder to the grounded powder and and grind one more minute to make it into a paste. If required add cooked dosakaya water.
6. Add this paste to cooked dosakay mukkalu and mix with pappu gutti.
7. See the consistency. It looks not so thick like normal pachdi nor liquidish. Good consistency to serve.
8. Transfer into a pickle bowl.
9. Take a popu pan add oil, let it heat, add mustard seeds, let them pop.
10. Then add urad dal, hing and curry leaves.
11. See the aroma of hing and curry leaves.
12. Add popu to dosakaya pachadi and mix well.

     See the taste.

It goes well with garama garam rice and good for dosa, upma etc.

My Note

• Instead of palli, you can add nuvvulu also.
• Without pressure cook the dosakaya also you can make this chutney, and the remaining procedure is same.

You might also like:

• Dosakaya Tomato kura
• Tomato Dosakaya Pachadi
• Dosakaya pachadi
• Tomato Dosa Ginjala Pachadi

Vakkaya Pachadi

Hi
This is Kusuma. Welcome to my blog Kusumas Abhiruchi.  Today I am coming with yummy yummy VAKKAYA  PACHADI. Most of this generation didn't know 
about this vakkayalu. We used to eat these raw soar vakkayalu dipped in little salt like how we eat raw amla/usirikayalu. They taste awesome.

Generally I make pulihora, dal and chutney out of this vakkayalu. Today I have planned to prepare pachadi out of these vakkayalu for a good combination to our todays menu tomato pappu.

Let us go to prepare chutney.

Ingredients

• Fresh vakkayalu                                     1/4 kg
• Channa dal                                              1 tbsp
• Urad dal                                                  1 tbsp
• Red mirch (dry)                                       15
• Hing
• Daniya                                                     1 tbsp
• Jaggery                                                    1 tbsp
• Salt to taste
• Oil

How I did it

1. Wash and pat dry vakkayalu.
2. Make them into halves and deseed them.
3. Take wok add a drop of oil. Roast channa dal, urad dal, red mirchi, daniya and hing until you get a nice fried aroma and let them cool.
4. In the mean time, in the same pan add oil and let it heat, add sliced vakkayalu and cook them till vakkayalu becomes little soft. 
5. Take 2 tbsp of cooked vakkayalu  and keep them aside.
6. Grind fried dals and red mirchi, salt and jaggery powder and make into soft powder, then add  remaining cooked vakkayalu and grind them once again.
7. Transfer into a bowl and mix the kept aside cooked vakkayalu and mix well. These mixed vakkayalu taste wonderful when you chew them.

See the taste. It goes well with rice with dollop of ghee.

My Note

You can adjust salt etc. as per taste and tanginess of vakkayalu.

For sharp variation you can add nuvvula podi at the time of grinding chutney

Nutritional Info

Vakkaya (Carissa carandas) is a rich source of iron and has a fair amount of Vitamin C. It is used in treatment of Anemia.

Gongura Pachadi

Hi,

Coming to todays recipe, this is my grandmother preferred version of Gongura Pachadi. Everybody knows gongura pachadi is a popular authenic Andhra pickle. Today, I prepared this pachdi with dry red chillies and with red stemmed gongura. The gongura with red stems is little sour in taste compared with white stemmed gongura. We do many heavenly dishes with gongura. The best of it is pickle/pachadi. This version which I wrote today is little different and and tastes good.One of my follower of my blog asked me to write varieties that can be made with gongura. This is the traditional version I learnt from my grandmother.



Generally, especially in South side, people prefer first mudda of lunch or dinner with any pachdi and ghee. Eating this gongura pachadi with garama garam rice along with super side onion is yum, yum and yum.

OK. Let us go to prepare this traditional gongura pachdi.

Ingredients

• Red stemmed gongura                     1 bunch
• Dry red chillies                               10-12 (depending upon taste)
• Coriander seeds                              1 tbsp
• Feenu greek seeds                           1  tbsp
• Hing                                                 pinch
• Salt to taste
• Oil

How I did it

1. Pluck the leaves of gongura from stems.
2. Wash and clean properly.
3. Spread  these leaves on a kitchen towel or clean cloth to dry.
4. Let them dry in shade for over night. The next day see the folds on leaves.
5. Take a pan, let it heat. Add these dried leaves and fry for 2 to 3 minutes. Transfer into a plate. Keep aside and let it cool.
6. In the same pan add little oil, fry dry red chillies, coriander seeds, fenu greek seeds and hing.
7. Grind them into smooth powder by adding salt once they have cooled down.
8. Finally add fried gongura leaves and grind into pachadi.
9.  Transfer it into a bowl.

    Serve with hot hot rice with dollop of ghee along with onion. Just awesome.

My note

• Generally I use pistol and motrol for making any pachadi. Tastes good.
• Crush the Onion with Pistol and mix it with the gongura pachadi just before serving. They will remain crunchy and taste wonderful.

Vadu Mango Pickle

Hi Friends

After taking little gap due to summer holidays etc. back to my blog with yummy yummy and delicious VADU MANOGO PICKLE. Generally we get them in summer ie in mango season in April, May and June. These tiny mangoes are not available in all places. I remember when we were in Karuppanan street, Channai, I saw these vadu mangoes first time and came to know that can make pickle with these tiny mangoes and enjoyed after seeing beautiful greenish tiny mangoes. The mango seller use to sell these mangoes in PADI. (Padi is a measurement in Tamil Nadu). In Channai they used to prepare this pickle in large quantity for the year and store them in earthen jars. These mangoes are little costly compared to the regular ones.

I am very much enthusiastic to prepare pickle out of these. My mother, my son and daughter likes this very much. This is quick made recipe with awesome taste and flavor. At last brought them from Bangalore.

OK. Let us go to prepare this tasty pickle.

Ingredients

• Vadu mangoes                          1/2 kg
• Required salt
• Red chilli powder                     2 1/2 tbsp
• Feenu greek seeds                    1 1/2 tbsp 
• Mustard seeds                          2 tbsp
• Hing                                          pinch
• Turmeric powder
• Castor oil                                  3 tbsp

How I did it                               

1. Select fresh baby mangoes with little stalks.
2. If the stalks are too long cut it. Mango pickle looks nice to see and eat with little stalks.
3. Wash properly.Pat dry completely in the kitchen nap kin in a shade.
4. Meantime dry roast feenu greek seeds, let it cool and grind along with mustard seeds , red chilli powder, hing and turmeric powder into powder.
5. Take a wide bowl ,so that it is easy to mix the ingredients.
6. Transfer tiny mangoes into it.
7. Add castor oil and mix well.
8. See that every mango should coat with castor oil completely.
9. Add grounded masala powder to greased mangoes and shake well and transfer into a glass bottle.
10. It is for you to shake/toss mangoes daily.
11. For the 3 rd day, you will see the gravy in the bottle.This is is because of salt and masala powder.
12. Shake/toss daily twice, morning and evening. No need of spoon. I take bottle into both my hands and shake well.
13. For the 6th or 7th day see the wrinkles on the tiny mangoes.
14. It looks nice and ready to eat.

       This is a fantastic. It goes well with curd rice.

My Note

No need of water.
If available use rock salt. It produces water quickly while mixing and also free of additives.
Use dry spoon while handling.
If the pickle in large quantity , take in a small bottle for handy purpose.

Nutritional Info

Rich in Iron.
Reducing the risk of kidney stone formation.
This fibrous mangoes good for digestion.
Castor oil controls the heat produced by mangoes.

Chinta chiguru Karam

Hi Friends

This is a season for fresh CHINTA CHIGURU. When I saw this with our leafy vegetable seller, I have decided to made typical Andhra karam with the chinta chiguru. This mouth watering chinta chiguru karam I made is with minimum ingredients found ever in our kitchen. It is tangy and spicy one which you can't resist eating as a first mudda for your lunch.

Generally we made chinta chiguru pappu and pachdi only. I today experimented with chinta chiguru according to my taste and it came out very well.

OK.Let us go to prepare.

Ingredients

• Chinta chiguru                      1 cup
• Tamarind pulp                      2 1/2 tbsp 
• Red mirchi powder              2 tbsp
• Salt to taste
• Oil
• Mustard seeds
• Hing                                       pinch

How I did it

1. Select tender chinta chiguru. Tender ones are tangier and taste.
2. Remove stems from chinta chiguru. Wash it.
3. Take a wok. Add oil. Let the oil heat up on medium heat.
4. Add mustard seeds. Let them splutter. Add little hing.
5. Then add washed chinta chiguru. Cook it for 2 minutes.
6. Add required salt. Salt will also bring out moisture.
7. See the color changes into little brown.
8. Then add tamarind pulp and red mirchi powder. 
9. Stir well and cook till raw smell of tamarind pulp go off.
10. It takes 2 more minutes to becomes soft.
11. Switch off the stove.
12. Transfer into a small  bowl.

See the tamarind pulp, chinta chiguru and hing flavour. Mouth watering. It goes well with garama garam rice with dollop of ghee and raw onion.

My Note

1. You don't need to grind it if the leaf is tender. It will be a little crunchy and would taste wonderful when you start chewing it.
2. For next day it becomes little soft. It tastes more like pickle.
3. You can add peanuts also. 

Narinja Kaya Pickle

Hi Friends

When I was in the market I have seen these NARINJA KAYALU with our plantain leaf seller and bought them to prepare pickle. These are called Indian Grape Fruit. Very sour in taste with green and yellow outer layer and pink/white inside.

During our childhood my grandmother brought these narinja kayalu from her mother's place which is Arani, Chengalpat Dist. Tamilnadu. She prepared pickle out of these. Nice flavor and very tasty.

Ingredients

• Narinja Kayalu                           6 nos
• Salt
• Turmeric powder

1. Wash and dry pad Narinja kayalu with kitchen towel.
2. Cut them into small chunks.
3. Add turmeric powder and required salt and transfer them into glass jar or bowl.
4. Leave it like like that for 6 to 7 days.
5. Give it a good mix with dry wooden spoon daily.
6. See it leaves nice juice as we add salt.
7. Keep it in the hot sun for 1 day.
8. Store it air tight bottle or jadi.
9. Whenever you want, take handful of pickle in the bowl.
10. Dry roast each 1/2 spoon of mustard seeds, cumin seeds and fenu greek seeds, let them cool and make it nice powder with  dry grinder.
11. Take 3 tbsp of oil, let it heat, add mustard seeds let them pop and add pinch of hing.
12. Switch of the stove and let it cool.
13. Then add this oil and prepared powder and 2 tbsp of red chilli powder in handful of narinja pickle. Give it a nice stir and cover it.
14. Enjoy the aroma of pickle that  fills in the kitchen.

Mix well and see the taste with your fingertips. Yummy Yummmmmmmy. A piece of narinjakaya with curd rice everyday. Wonderful!!!

My Note

• For sharp variation you can add sliced green mirchi also. Green mirchi absorbs sourness and tastes good.
• As a guideline, for any this sort of pickle, first I measure the chunks with small cup or bowl.
• If there are 3 cups of chunks add 1 cup of salt. Require salt plays an important role and improves age of pickle.

Nutritional info

• High with Vitamin 'C'.
• High enzymes which burns fats.
• Having water content.
• Regular intake is linked with prevention of number of health conditions.

Tomato Dosa Ginjala Pachadi

Hello Friends

Today I am showing you how to prepare TOMATO PACHADI with combination of DOSA GINJALU. (cucumber seeds). This is simple and easy preparation with very few ingredients.

Generally when we make dosakaya curry/sambar, we remove the seeds of dosakaya and throw them out. Don't waste them. Clean them with running water, drain them and dry them in hot sun for 2 to 3 days and store them in air tight container. Use them in chutneys as I am showing you today.

OK let us go to prepare this delicious chutney.

Ingredients

• Tomatoes                          1/4 kg
• Dried dosa ginjalu             2 tbsp
• Green mirchi                      6 to 7
• Garlic                                 6 pads
• Oil
• Salt to taste

For Popu

• Mustard seeds
• Hing
• Curry leaves

How I did it

1. Dry roast dosa gijalu on low flame till aroma fills. Let them cool and make into fine powder and keep aside.
2. Wash tomatoes under running water and chop them roughly.
3. In the same pan add oil, let it heat on medium heat, saute green chillies for few seconds (take care not to burn)  and remove from pan.
4. Add chopped tomatoes and cook till slightly mushy, when done remove from pan.
5. Take pistal and mortal. Pound green mirchi, garlic and salt into paste, then add mashed tomatoes  and make 1 round with pistal.
6. Then add powdered dosa ginjalu and mix well with spoon.
7. Transfer into a bowl.
8. Take popu pan, add little oil, let it heat. 
9. Then add mustard seeds, let them splutter and add hing and curry leaves.
10. Add this popu into pachadi and mix well. See the taste.

It goes well with rice with dollop of ghee and minapa vadiyalu. Easiest option for breakfast items like dosa/idly etc for busy moms.

My Note

1. Adjust green chillies according to the tanginess of tomatoes.
2. Instead of dosa ginjalu you can add peanuts also.
3. You can use this dosa ginjalu in any chutney, it gives you good taste.

Bajji Mirchi Pachadi

Hi Friend

Today's recipe is a dish which is spicy and tangy i.e ANDHRA BAJJI  MIRCHI PACHADI. This is one of the Roti Pachadi. I made this chutney differently with available ingredients in my kitchen. My grand mother makes this best chutney with little variation you can even imagine.

OK Let us go to prepare this chutney

Ingredients

• Bajji Mirchi                         10
• Garlic pods                          10 to 12
• Salt
• Turmeric powder
• Sugar                                   1/2 tbsp
• Fresh Lemon juice                2 tbsp

For Popu

• Mustard seeds
• Cumin seeds
• Oil                                       4 tbsp

How I did it

1. Wash and pat dry bajji mirchi with kitchen napkin.
2. Pound them with pistol and mortar by adding garlic, salt, sugar and turmeric powder into smooth paste.
3. Take a wok, add oil and let it heat on medium heat.
4. Then add mustard seeds and cumin seeds let them pop.
5. Then add pounded bajji mirchi paste and stir in between and fry well for 5 to 6 minutes.
6. Chilli paste is properly cooked when moisture evaporates and oil starts oozing out.
7. Check the salt and let it cool.
8. Finally add fresh lemon juice to the chilli pachadi and mix well.

Store into air tight bottle or jar. See the intoxicating aroma when roasted green chilles fry in oil. Simply mix with streamed rice with dollop of ghee and enjoy it hot. You may enjoy them as spread on toast. Also accompaniment with idly, dosa and upma also.

My Note

Instead of bajji mirchi you can use normal green mirchi also. Normal green mirchi might be hotter than the bigger ones. Adjust the other ingredients accordingly.
This doesn't need tamarind pulp as we are adding lemon juice.

Pachi Tomato Pachadi

Hi Friends

Today I am coming with PACHI TOMATO PACHADI  which is from my grandmother's kitchen. My grandmother used to make delicious chutneys with any vegetable in many different ways. Today's recipe is one such chutney she made - pachi tomato pachadi. She made this pachadi with hint of  little tamarind which tastes spicy and tangy. Today I once again made her tangy pachi tomato pachadi that I learnt from her and came out tasty. It is my favorite among all chutneys.

If you are the one like me, this is for you.

Enjoy!!!

OK Let us go to prepare it

Ingredients

• Raw tomatoes                                                      6nos
• Green chillies and dry chillies (roast)                     depends of spice level
• Roasted Coriander seeds powder                        1/2 tbsp                      
• Dry roasted fenugreek powder                             1/4 tbsp
• Dry roasted cumin seeds powder                          1/4 tbsp
• Dry roasted sesame  seeds powder                       2 tbsp
• Dry roasted peanuts powder                                 1 tbsp
• Ginger                                                                  1" piece Make it pieces
• Tamarind pulp                                                      1 tbsp
• Turmeric powder
• Salt to taste
• Oil

For Popu

• Mustard seeds
• Hing
• Curry leaves
• Coriander leaves for garnishing                                                                                            

How I did it

1. Select healthy desi raw tomatoes.
2. Wash them under running water and dice them into big chunks.
3. Take a wide pan, add oil, let it heat.
4. Then add ginger pieces and then chopped tomatoes and cook for 5 minutes on low flame.
5. Then add tamarind pulp and cook till raw smell of tamarind go off. It takes 5 minutes for this purpose.
6. Grind these cooked tomatoes along with roasted green and red chillies and salt with mortar and pistel. Not too pasty. Just coarsely.
7. Then add all the above 5 dry roast powders to the tomato chutney and once again mix well.
8. Transfer into a bowl.
9. Take popu pan add little oil, let it heat, add mustard seeds, let them splutter a bit and then add hing and curry leaves. Add it to the chutney.
10. Spoon the chutney into clean and dry jar.

Taste the tempting chutney. It is yum yum with garama garam rice and ghee on top.
Goes good with ragi mudda and idly, dosa etc.

Nutritional info

• Raw tomatoes are very low in Sodium and Saturated fat and high in dietary fiber.
• Reduces heart disease risk.

My Note

• You can use mixey also for grinding chutney. For better flavor and consistency use motar and pestel.

Tomato Dosakaya Pachadi

Hi Friends

Today I am coming up with easy to prepare, delicious and our favorite chutney. This is made with very less ingredients and tastes fabulous. This is simple family version. Sometimes a very simple dish can taste fantastic. No specific measurements and no directions. The given measurements are also only for general guidance. You can modify them according to your taste.

This chutney, I have tasted in one of my friends house and felt it very tasty. I came back and prepared in my house and came out delicious. This is versatile chutney.

Let us go to prepare this yummy chutney.

Ingredients

• Tomatoes              1/4 kg (country or desi tastes good)
• Green chillies        6
• Dosakaya              1/2 
• Coriander seeds     1/4 tbsp
• Turmeric powder
• Salt to taste
• Oil            

For Popu

• Mustard seeds
• Cumin seeds
• Curry leaves
• Hing

Tomato dosakaya chutney

How I did it

1. Wash green chillies and tomatoes under running water.
2. Slice tomatoes in fours.
3. Heat 2 tbsp of oil in a pan add coriander seeds. Let them fry. Then saute green chillies and tomato pieces for a min (not to burn it)
4. Grind fried items i.e coriander seeds, tomatoes, green chillies by adding salt and turmeric powder coarsely. Do not make a smooth paste.
5. Transfer into a bowl.
6. Meantime  peel the outer layer of the dosakaya and cut into fine pieces.
7. See the taste. Some times it may be taste bitter.
8. Mix dosakaya pieces in tomato chutney and mix well.
9. Take a popu pan add oil, let it heat. Add mustard seeds, cumin seeds, curry leaves and hing.
10. Mix in tomato cucumber chutney and cover with plate.

See the aroma of the hing that fills your kitchen during preparation.

My Note

• Don't throw the dosakaya seeds. They have good nutritional values.
• Wash seeds thoroughly and dry them under sun and store them in absolutely clean container. I will let you know how to use these seeds.
• For variation you add mint leaves also while grinding.
• Chutneys made in Mortar & Pastle (rolu) add a special taste than in modern mixers.               

You may also like:

• Dosakaya Tomato kura

• Dosakaya pachadi

• Tomato Dosa Ginjala Pachadi

• Dosakaya Vudikina Pachadi

Totapuri Mango Chutney

Hi friends

Today I am coming with yummy and delicious pachadi with Totapuri/Bangalora variety of raw mangoes. Totapuri is the variety with slight and sour in taste and fanciful color of green and yellow. Totapuri mangoes crop are found a lot Chittoor Dist. in Andhra Pradesh. Especially these type of mangoes contains rich in pulp and thick skin.  Having a lot of pulp in this type of mangoes, the pulp is converted into jam, juice, for bakery items and for ice creams also.

In my childhood days, my mother used to give me money when we were going to school. We used to buy these totapuri mango pieces at road side cyclewala. They taste fabulous with red mirchi powder and salt to mango pieces. We used to eat them like never eaten before.

Coming to today's recipe, at my in laws place in Chittoor dist, they prepare chutney, pulihora and even for mango pappu also with totapuri variety. Nice aromatic flavor when compared with other type of mangoes. they call this pachadi as mango vurupindi. They have rich source of vitamin A & C also.

I love cooking and fond of experimenting variety of dishes and share through my blog ie Kusumas Abhiruchi.

Let us go to prepare Totapuri mango chutney which makes ones mouth water.

Ingredients

Semi riped totapuri mango                                        1 big size
Green chllies                                                             8(depends on the size)
Jaggery                                                                      2  heaped tbsp
Salt to taste
Turmeric powder
Oil

For Popu

Mustard seeds
Cumin seeds
Hing
Curry leaves


How I did Mango chutney

1. Wash totapuri mango under running water and dry with kitchen napkin
2. Peel out mangoes and slice into bite size pieces.
3. Grind chillies, sliced mango pieces, salt, jaggery and turmeric powder together into coarse paste. (no need to fry mango pieces or green chillies)
4. Transfer into a bowl.
5. Take a popu pan. Add oil and heat. Add mustard seeds. Let them splutter. Then add cumin seeds, pinch of hing and curry leaves.
6. Add popu into mango chutney bowl and mix well.

     See the taste.

My Note

1. I used to keep the Mixy in whipper mode to retain tiny mango bits.
2. You can make it smooth pachadi and add a fist of tiny pieces of totapuri mango pieces and mix well.
3. It goes well with rice with dollop of ghee and don't forget to have papad.
4. Serve this pachdi as side dish with curd rice

 This is the best combination, you will surely agree once you taste it.

Usirikaya Instant pachadi

Hi

Today I am coming with usirikaya/amla pachdi with a combination of sesame powder, red mirchi powder etc. Amla as you all know is a rich source of Vitamin C. An amla is said to be equal to 1 glass of milk. Very good for kids. Try this yummy yummy pachadi. This is a very easy to prepare and can be prepared instantly.

Let us go for preparing this delicious pachadi.

Ingredients

• Usirikayalu                            1/4 kg
• Feenugreek seeds                  1/4 tbsp
• Cumin seeds                           1/4 tbsp
• Mustard seeds                        1/4 tbsp
• Sesame powder                      50gms
• Turmeric powder                    
• Salt to taste
• Oil for fry

How to prepare   

1. Wash amla/usirikayalu  and dry them on kitchen towel.
2. Take kadai, add oil and heat it on low flame.
3. Add amla and fry them on low flame till they turn into little golden brown.
4. Stir frequently , so that they get cooked evenly.
5. Take into a bowl and let cool.
6. Remove the seeds with your fingers.
7. Mean time fry fenugreek seeds cumin seeds and sesame separately in a dry pan. Let them cool.
8. Grind them by adding mustard seeds into smooth paste. Add little water.
9. Mix this ground paste into amla pieces. Add required salt and turmeric powder.
10. Mix well.

See the taste.

Yummy yummy

My note

• My opinion is measurement is only for guidance. It is best to adjust the measurement according to your taste.
• Serve this with garama garam rice with dollop of ghee and mudda pappu.
• You can serve this as side dish for curd rice. 

Chukka Kura Chutney

Hi Viewers

To day I am posting a delicious chutney. Chukka kura/Katta Palak Chutney. Andhra is very famous for  chutneys made with vegetables and leafy vegetables. As I have already said, chutney is an important and integral part of the main course.Without any chutney Indian meal remains incomplete. One can make this recipe easily.

Try by yourself and see the mouth watering chutney.

Ingredients

Chukka kura                                   3 cups (finely chopped)
Sesame powder                              3 tbsp
Raw onion                                       1 big ( finely chopped)
Turmeric powder
Salt to taste
Oil

For grounding paste

Feenugreek seeds                             big pinch
Urad dal                                             1/2 tbsp
Cumin seeds                                       1/2 tbsp
Green mirchi                                        6 to 7 Depends on your spicy

For popu

Mustard seeds
Hing
Curry leaves
Urad dal
Channa dal


How to prepare

1. Heat 1 tbsp oil in frying pan. Let it heat.
2. Add fenugreek seeds, urad dal and cumin seeds and fry for 2 minutes then add green mirchi. Switch off the stove.
3. Let it cool completely.
4. Grind in into a paste.
5. Heat 1 tbsp oil in a pan. Let it heat.
6. Add chopped chukkakura. Cook for 5 minutes.
7. Add salt and mix well and simmer for couple of minutes.
8. Transfer into a serving bowl. Add sesame powder and chopped raw onion. Mix well.
9. Take popu pan. Add 1 tbsp oil and let it heat.
10. Then add mustard seeds, let it pop. Then add urad dal, hing and curry leaves.
11. Mix the popu in the chutney.

Home Grown Chukka Kura

See the nice and flavourful taste with little katta and yummy taste.

My Note

1. This pachadi I have prepared with my home grown organic chukka kura.
2. You can use this chutney for idly, dosa and upma also.
3. This chutney goes well with rice with a dollop of ghee along with papad.
4. Fenugreek seeds gives aroma to chutney.
5. Sesame powder gives taste to chutney.
6. Not even a drop of water is required to this chutney. While grinding green mirchi releases little moisture.

Onion & Brinjal Pachadi

Hello viewers

Today I am coming with Andhra Style pachadi, very common recipe in south Indian houses. In todays recipe vankaya/brinjal pachdi paired with onion. It tastes fabulous and good combination with idli, dosa,upma and also with garama garam rice. See this rust colour chutney mixed with fried vankaya mukkalu. Prepare this yummy yummy onion and vankaya pachadi by yourself and share the recipe with your friends and family. So that they can confidently try again.

Normally I like home made food and I like to try new variety dishes. The person behind my blog Kusuma's Abhiruchi is my mother who is best cook I ever and my daughter Lahari who lives in U.K who helps me with my blog.

Yummy yummy home made dishes brings me satisfaction and are healthy for the family. Each recipe in my blog has been published only after tried and tasted.

Ingredients

• Brinjal                          6 (black or green medium)
• Onion                           3 big
• Mustard seeds             1tbsp
• Cumin seeds                1/2 tbsp
• Urad dal                      1tbsp
• Green mirchi               6
• Dry red chillies           10
• Turmeric powder
• Tamarind pulp            2 tbsp
• Mint leaves                 few
• Curry leaves               few
• Salt to taste
• Oil

Popu

• Mustard seeds
• Urad dal
• Hing
• Curry leaves

How to prepare

1. Start by finely slicing your onion.
2. Wash brinjals and cut into small cubes and put them in water.This will remove bitterness from them.
3. In a wok heat 1 tbsp of oil, add mustard seeds, cumin seeds, urad dal green chillies and dry red  chillies .
4. Saute until dal turns brown.
5. Remove from pan.
6. Place tea strainer near by to transfer fried ingredients.
7. In the same oil add onion. Saute by stirring occasionally till they  translucent.
8. Meanwhile fry the brinjal cubes crisply and keep aside.
9. Take all ingredients (except fried brinjal cubes) fried  urad dal, cumin seeds, mustard seeds, green and dry red chillies, salt, tamarind pulp, mint leaves, and curry leaves into blender and make it as coarse chutney.
10. Transfer this coarse chutney into a bowl and add already fried vankaya cubes. 
11. Mix well.
12. Finally make tempering with popu ingredients and pour on chutney.
13. Relish the taste.

Delicious & yummy yummy Onion & vankaya pachadi is ready to eat.

Kusuma's notes:

1.      Saute the onions until soft. Otherwise chutney will give you raw smell.
2.      Cut brinjal in water by adding pinch of salt. It will remove bitterness of vankaya.
3.      One can make chutney very easily without any experience in cooking.

Try it and post your valuable comments and suggestions.

          Try Kusuma's dishes and make your food healthy and nutritious. See you soon :)