MANGO ALLAM PACHADI

INGREDIENTS

Raw mango pieces – 2 cups

Ginger pieces – 1 cup

Grated jaggery – 3 cups

Red chilli powder – 3/4 cup

Oil – 1 1/2 tbsp

Salt to taste

TALIMPU [ optional ]

Oil – 1 tsp

Cumin seeds – 1/2 tsp

Mustard seeds = 1/2 tsp

Curry leaves – few

METHOD

1. Peel mangoes and cut into cubes. Keep it aside.
2. Wash and clean the ginger. Cut the ginger into pieces and keep it aside.
3. Grate the jaggery and keep it aside.
4. Heat oil in a pan . Fry chopped ginger for 2 minutes. Switch off the flame and cool it.
5. Take a grinder jar and add mango pieces, grated jaggery, salt and fried ginger.
6. Grind it to a paste. Then add red chilli powder and grind for one more time. Transfer it to a bowl.
7. Check out salt . For talimpu, heat oil in a pan and add mustard seeds.
8. Let them splutter and add all the remaning ingredients and fry for a few seconds and pour it over the grinded pachadi.
9. Mix well. Can be served with vada, idli, dosa, pesarattu. You can serve pachadi without the talimpu also.

* This recipe was given to me by my sister valli.

KOBBARI MAMIDIKAYA PACHADI

INGREDIENTS

Grated coconut- 1cup

Grated raw mango (sour mango) *- 3/4 cup to 1cup

Finely chopped coriander leaves – 1/2 cup

Green chillies – 8 [ adjust to your spice level ]

Salt – 1 1/2 tsp

TALIMPU

Oil- 1tbsp

Mustard seeds – 1/2 tsp

Chana dal – 1/2 tsp

Urad dal – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 5 pieces

Turmeric powder – 1/4 tsp

Curry leaves – few

METHOD

1. Peel mango and grate it. Squeeze the grated mango with hand to extract water and keep it aside. You can use this water in rasam.
2. In a mortar and pestle, mash green chillies and coriander leaves to a coarse paste.
3. Take a bowl. Add freshly grated coconut,salt, grated mango and the previously made green chilli coriander paste.
4. Mix well and keep it aside. Heat oil in a pan and add mustard seeds and let them splutter.
5. Add all the remaning ingredients one by one. Fry for few seconds and pour it over the coconut mix.
6. Mix well and adjust seasonings.
7. *If mango is too tangy, reduce grated mango.

HOTEL STYLE ALLAM CHUTNEY

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INGREDIENTS

Allam [ginger]- 1/3 cup peeled and cut into chunks

Green chillies – 17 to 20 cut into 2 pieces [ adjust to your spice level ]

Roasted chana dal – 3/4 cup

Cumin seeds – 1/2 tsp

Coriander seeds – 2 tbsp

Curry leaves – 1/3 cup loosely packed

Mashed garlic – 8 cloves

Jaggery – 1/3 cup

Oil – 2 tbsp

Salt to taste

Tamarind – small lemon size

Water – 3/4 cup to 1 cup for grinding

This recipe was given to me by my househelp – Bhavani

METHOD

1. Heat oil in a pan and add allam [ginger] pieces and cumin seeds .Fry on medium flame for 3 minutes.
2. Then, add coriander seeds and fry for 1 minute. Add mashed garlic.
3. Fry on low flame for 1 minute. Add green chillies and curry leaves. Fry for 3 to 4 minutes and add roasted chana dal.
4. Fry on low flame for 3 to 4 minutes. Switch off the flame and cool it. Transfer it to the grinder jar.
5. Add salt, jaggery and tamarind. Grind it to a paste using water.
6. Adjust seasoning. Adjust water for grinding according to the consistency you prefer

KARAM PACHADI

INGREDIENTS

Chana dal – 4 tbsp

Urad dal – 1tbsp

Coriander seeds – 1 1/2tbsp

Cumin seeds – 1tsp

Dry red chillies – 1/2 cup to 3/4 cup [adjust according to your level]

Oil – 1tbsp

Garlic – 8 mashed

Curry leaves – few

Salt to taste

Tamarind juice- 1 1/2 tbsp [ semi liquid]

Water for grinding

METHOD

1. Heat oil in a pan and add all the ingredients one by one expect salt ,tamarind paste and water.
2. Fry on low flame till the dal becomes light brown colour.
3. Switch off the flame and cool it.
4. Grind it to a paste with water, salt and tamarind paste.
5. Adjust seasoning.

DOSAKAYA PACHADI

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INGREDIENTS

Dosakaya pieces – 1 cup bite size pieces

Idly karam podi – 2 tbsp [check out my previous posts]

Red chilli powder – 1 tbsp

Salt to taste

Lemon juice – 1 1/2 tbsp

Talimpu

Oil – 2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 4

Curry leaves – few

METHOD

1. Wash dosakaya well and wipe off with a clean cloth. Allow to dry completely.
2. Peel the skin and deseed the dosakaya . Clean it and cut into bite size pieces.
3. Take a bowl add dosakaya pieces, idly powder, red chilli powder, lemon juice and salt. Mix well and keep it aside.
4. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for few seconds and pour it over dosakaya mukkalu.
5. Mix well. Adjust lemon juice and salt. Goes well with idly and dosa.

PEANUT CHUTNEY

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INGREDIENTS

Peanuts – 1/2 cup

Oil – 2 tsp

Medium size onion – 1 chopped into cubes

Garlic – 3 cloves

Cumin seeds – 1 tsp

Dry red chillies – 4 to 6 according to your spice level

Tamarind – small lemon size

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

1. Heat 1 tsp of oil. Add peanuts and fry on medium flame till it becomes brown.
2. Cool it and transfer it into a grinder jar. Heat another teaspoon of oil in the same pan. Add onions and garlic.
3. Fry onions for 3 to 4 minutes then, add cumin seeds, tamarind and red chilli.
4. Fry for another 2 to 3 minutes. Switch off the flame.
5. Transfer it to grinder jar and add salt. Grind it with 1/2 to 1 cup of water.
6. For talimpu, heat 1tsp of oil. Add mustard seeds and let them splutter .
7. Add broken red chillies and curry leaves. Fry for some time and pour it over the grinded chutney. Serve with dosa or idli.

COCONUT CHUTNEY

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INGREDIENTS

Oil – 1tbsp

Peanuts – 1 tbsp

Green chillies – 10 to 12

Chana dal – 1 1/2 tbsp

Urad dal – 1 tsp

Coriander seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tbsp

Broken red chillies – 3 pieces

Curry leaves – few

Garlic – 3 mashed

Freshly grated coconut – 1/2 cup

Yogurt – 1 /2 cup to 1 cup

Salt to taste

TALIMPU

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Broken red chillies – 2 pieces

Curry leaves – few

METHOD

1. Heat oil in a pan. Fry peanuts for 2 minutes. Add green chillies and fry for 3 minutes. Then, add chana dal, urad dal, cumin seeds, coriander seeds and broken red chillies .
2. Fry on low flame till they become light golden colour. Add roasted chana dal and fry for 2 more minutes. Add mashed garlic and curry leaves mix well. Switch off the flame and cool it.
3. Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
4. Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind one more time.
5. Empty it into a bowl. Heat oil in a small kadai and add mustard seeds. Let them splutter. Add red chillies and curry leaves. Fry for a second and pour it over chutney.
6. Mix well. Serve with dosa. Adjust spice level according to your taste.

SENAGAPINDI CHUTNEY

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INGREDIENTS

Senaga pindi [besan] – 4 tbsp

Butter milk – 2 cups

Lemon juice – 1/2 tsp

Finely chopped coriander leaves – 1 tbsp

Salt to taste

Turmeric powder – a pinch

TALIMPU

Oil – 2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Broken red chillies- 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a kadai. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one and fry for a minute. Add senaga pindi.
2. Mix well. Fry on low flame till the raw smell fades. Add turmeric powder and red chilli powder.
3. Mix well. Add butter milk and keep strring continuously, until the mixture combines well and thickens slightly.
4. Add salt, lemon juice and finely chopped coriander leaves.
5. Goes well with idli.

SUGGESTIONS

Instead of senaga pindi you can use kandi podi.

GREEN CHUTNEY

INGREDIENTS

Coriander leaves  – 1 cup

Fresh mint leaves – 1/2 cup

Green chillies – 2

Black salt – to taste

Sugar – 1/4 tsp

Lemon juice – 1tbsp

Peanuts – 1/2 tbsp rosated and skinless

Oil for grinding

Method

• Combine all the ingredients in a mixer and blend to a smooth paste using oil .
• Refrigerate and use as required.

SUGGESTIONS

Adjust the amount of oil based on the consistency you are looking for.

The chutney can be used with snacks like sandwiches, and chats.

COCONUT CHUTNEY

INGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

• Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
• Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
• Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
• Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
• Empty it into a bowl.
• For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
• When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.