SOYA GRANULES AVAKAYA

INGREDIENTS

Soya granules – 1 cup

Oil – 1/2 cup

Roasted coriander powder – 4 tbsp

Red chilli powder – 5 tbsp (Adjust according to your spice level)

Salt – 2 to 3 tbsp

Clove powder-1/4 tsp

TALIMPU

Oil – 3/4 cup

Mashed garlic cloves -15

Cumin seeds – 1tsp

Broken red chillies -1/4 cup

Curry leaves – 1/2 cup

Lemon juice – 4tbsp

Method

• Boil soya granules in hot water for 5 minutes and strain it. Wash it well. Squeeze and keep it aside.
• Heat oil in a kadai, add squeezed soya granules and fry on medium flame for 5 to 6 minutes.Switch off the flame and cool it.
• Add salt, coriander powder, red chilli powder and clove powder. Mix well and keep it aside.
• Heat oil in a large kadai and add cumin seeds and crushed garlic. Fry for 1 to 2 minutes.
• Add red chilli and curry leaves. Fry on high flame till the garlic turns into golden brown.
• Switch off the flame and add lemon juice. Mix well and cool it.
• Add the talimpu to soya masala and mix well. Check out the seasonings.
• Serve hot with hot rice.

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.

INSTANT GREEN CHILLI PICKLE

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INGREDIENTS

Green chillies – 1cup [ cut into 1 inch pieces ]

Finely chopped ginger – 1tbsp

Fresh lemon juice – 1/2 cup

Salt – 1/8 ts

Oil – 1/2 cup+ 2 tbsp

Mashed garlic – 10 to 12 cloves

Pickle powder masala – 1/2 cup [check out my previous posts ]

METHOD

1. Rinse and dry the green chillies well. Remove heads and chop the green chillies to 1 inch pieces.
2. Marinate green chillies with salt , finely chopped ginger and lemon juice for 5 to 6 hours.
3. After 6 hours, mix well and add pickle powder, oil and mashed garlic.
4. Mix well and check out seasonings. You can keep chilli pickle in room temperature for 2 days and then in fridge.
5. Goes well with rice and roti.

MAMIDIKAYA TEEPI PACHADI

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INGREDIENTS

Raw mango – 1 cup [Peel and grated]

Red chilli powder – 3 tbsp

Sugar – 5 to 6 tbsp

Fenugreek powder – 1/4 tsp

Cumin powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1/2 cup to 3/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 6 pieces

Garlic – 6 mashed

Curry leaves – few

Asafoetida- 1/4 tsp

METHOD

1. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds and switch off the flame and keep it aside.
3. Add sugar. Mix well and cool it. After that, add all the remaning ingredients one by one.
4. Mix well. Rest it for 2 hours. Mix well and adjust seasoning.
5. Goes well with idly and dosa.

INSTANT DONDAKAYA PICKLE

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INGREDIENTS

Finely cut dondakayalu- 1/2 cup

Red chilli powder – 2 1/2 tsp

Salt – 1 tsp

Oil – 1/4 cup [ 2 to 3 tbsp]

Lemon juice – 6 tsp

Mashed garlic – 6 cloves

This recipe was passed onto me by my grandmother.

METHOD

1. Wash dondakayalu and pat dry them. Trim the edges and cut into small bite size pieces.
2. Take a bowl. Add dondakaya pieces and all the remaning ingredients. Mix well and adjust seasoning .
3. Store in refrigerator. The shelf life of this pickle is one week.
4. Goes well with idly and rice.
5. Make sure the dondakayalu are firm.

PANDUMIRAPA MAMIDIKAYA PACHADI

INGREDIENTS

Pandumirapa paste- 2 cups [for recipe, check out my previous posts]

Raw mango pieces – 1 cup peeled and cut into cubes

TALIMPU

Oil – 1 cup

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 10 cloves mashed

Broken red chillies – 1/3 cup

Curry leaves – 1/3 cup loosely packed

Asafoetida – 1/4 tsp

Finely chopped coriander leaves – 1/2 cup

METHOD

1. In a bowl, mix peeled mango pieces and pandumirapa paste. Keep it aside.
2. Heat oil in a pan and add mustard seeds. Let them splutter. Add cumin seeds and fenugreek seeds.
3. Mix throughly. Add mashed garlic, broken red chilli pieces, curry leaves and asafoetida powder and fry for 15 to 20 seconds.
4. Lastly, add finely chopped coriander leaves. Mix well and switch off the flame.
5. Pour it over pandumirapakaya paste and mix well . Check out seasonings.
6. Goes well with rice, idly and dosa.

PACHI MAGAI

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INGREDIENTS

Raw firm sour mangoes – 5 

Red chilli powder – 1/2 cup

Mustard powder – 1 tbsp

Fenugreek powder – 2tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic  – 8 with out skin

Garlic – 8 mashed with skin

Salt -3 tbsp

Oil – 1 1/2 cup

The taste and texture of this pickle when mixed with hot rice, mudda pappu and ghee is just wonderful. Buy medium sized mangoes which are deep green and firm.

METHOD

1. Wash and wipe the mangoes with a soft dry cotton cloth.
2. Peel the mangoes and cut into thin long 2 inch strips. Remove the seeds .In this pickle you can use inner shell called tenka in telugu along with mango pieces . 
3. Spread the mango pieces on a clean plastic sheet and dry it in sun for one complete day.
4. In the evening, take a wide bowl and add oil, sun dried mango pieces and mix well .
5. Then add mashed garlic and peeled garlic cloves. Mix well.
6. Then one by one add all the dry ingredients. Mix well and store in a clean jar.
7. Keep it aside in a dry place for 3 days. After 3 days if you see the oil floating on the pickle up to 1/2 inch then, it is perfect. If not, add 2 to 3 tbsp of oil.
8. Mix well. Check out the seasonings. This pickle needs 2 to 3 days to get marinated and ready to use.
9. This stays good for over an year. Serve it with hot rice,  ghee and dal.

INSTANT USIRIKAYA PICKLE

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INGREDIENTS

Usirikaya – 10 cut into pieces

Lemon juice – 4 tbsp

Roasted cumin powder – 1/8 tsp

Red chilli powder – 5 tbsp

Garlic – 15 mashed with skin

Oil – 1/2 cup

Salt to taste

METHOD

1. Wash and pat dry usirikayas. Cut usirikayas into pieces discarding the seeds.
2. Take a bowl, add all the ingredients one by one. Add usirikaya pieces to it, mix well.
3. Check out the seasonings. Serve with hot rice . Goes well with idli, dosa and upma.

USIRIKAYA PACHADI

INGREDIENTS

Grated Usirikaya – 1 cup

Oil – 1 cup for frying usirikaya,

Red chilli powder – 5 tbsp

Fenugreek powder – 1 tsp

Turmeric powder – 1/8 tsp

Mustard powder – 1 tsp

Salt to taste

Lemon juice – 3 tbsp

TALIMPU

Oil – 1/2 cup

Mustard seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Mashed garlic – 10

Asafoetida -1/8 tsp

Broken red chillies – 8 pieces

Curry leaves – 2 springs

PROCEDURE

1. Wash and pat dry usirikayas. Grate them using a carrot grater. Keep aside.
2. Heat 1/2 cup of oil in a pan and add grated usirikaya. Fry on medium flame till colour changes.
3. Switch off the flame and add lemon juice. Mix well and keep it aside.
4. Take a bowl. Mix red chilli powder, turmeric powder, salt, fenugreek powder and mustard powder. Mix well keep it aside.

TALIMPU

1. Heat oil in a pan. Add mustard seeds. When mustard seeds start to crackle, add cumin seeds, fenugreek seeds. Then add mashed garlic, red chillies , curry leaves and asafoetida.
2. Fry for 1 to 2 minutes. Switch off the flame.
3. Mix it with grated usirikaya. Add all the dry masalas to it. Mix well.
4. Check out the seasonings. Goes well with idli , dosa and rice.

RAW MANGO PACHADI

INGREDIENTS 

Raw mango medium size -1 (peeled and cut into small chunks)

Garlic pods – 6 with out skin

Curry leaves – 1 spring

Cumin seeds -1 tsp

Red chilli powder -1 tbsp

Cumin seeds powder – 1tsp

Fenugreek powder -1 tsp

Salt -1/2 tbsp

FOR TEMPERING

Oil – 1/3 cup

Cumin seeds -1/2 tsp

Mustard seeds -1/2 tsp

Fenugreek seeds -1/3 tsp

Garlic pods – 4 ( mashed with skin)

Broken red chilles- 8 pieces

Curry leaves- 2 springs

Asofotida- 4 tsp

METHOD

1. Wash the mango well and cut into small pieces with out skin. Keep it aside.
2. Mash 1 tsp of cumin seeds, 6 garlic pods and curry leaves into a coarse paste in a motar and pestle.
3. Then add mango pieces and mash it into a coarse paste. Keep it aside.
4. Add red chilli powder, salt, cumin powder and fenugreek powder to the coarse paste. Mix well and keep it aside.
5. Take a small kadai. Heat oil in it. Add cumin seeds, mustard seeds and fenugreek seeds.
6. When it starts spluttering, add mashed garlic, broken red chilles and curry leaves. Fry for a second.
7. Add asafoetida and mix well and pour it on the mixed mango masala. Mix well and adjust salt.

SUGGESTION
If  you want to make this chutney using a grinder, first grind cumin seeds, garlic and curry leaves into a coarse paste.
Then add mango pieces and grind again. The remaining procedure is the same.