Potlakaya Pachadi

Ingredients

1.Snake Guard/Potlakaya - 1(Remove  the outer white skin  with spoon generously and chop into pieces)

2.Green chillies - 5

3.Tamarind Paste - 1tsp

4.Salt - to taste

5.Jeera - 1/2tsp

6.Garlic - 3cloves

7.Oil - 2tsp

For Seasoning

1.Oil - 1/2tsp

2.Jeera - 1/4tsp

3.Mustard seeds - 1/4tsp

4.Urad dal - 1/4tsp

5.Chana dhal - 1//4tsp

Method

1.Heat oil in a vessel.Fry green chilli and saute for 2mts.Remove from oil and keep it side.In the remaining oil add snake guard pieces and saute for till the pieces becomes tender.

2.Add jeera,garlic salt and cool it.

3.After it cools down blend all the ingredients,tamarind paste and make into smooth consistency.

4.Heat oil and add mustard seeds,jeera and mix this to the chutney.

5.Serve with rice.

Tomato Nuvvula Pachadi

Ingredients

1.Tomatoes - 6-7(medium size)

2.Red chillies - 4-5

3.Jeera - 1tsp

4.Garlic - 3cloves

5.Salt - To taste

6.Sesame seeds - 3tbsps

7.Oil - 2tsps

8.Tamarind paste - 1//2tsp

For seasoning

1.Oil - 1/2tsp

2.Mustard seeds - 1/4tsp

3.Jeera - 1/4tsp

4.Urad dhal - 1/2tsp

5.Red chilli - 1

Method

1.Wash and cut the tomatoes into 4 pieces each.In pan.dry roast sesame seeds and fry for 2mts in medium flame.Add oil and fry red chillies for a minute.Transfer this into separate bowl.

2.In the remaining oil and tomato pieces and cook in medium hi flame till the tomatoes gets mushy.Add jeera,garlic,salt and tamarind paste.Turn off the flame and let it cool down.

3.Blend all the ingredients and grind into smooth paste.

4.In a pan. heat oil add mustard seeds,once it starts dancing add jeera,urad dhal  and red chilli and fry till the dhal changes its color.

5.Mix this seasoning to the chutney and serve with rice or dosa

Tomato mint chutney - Tomato pudina chutney

Ingredients
1.Roma tomatoes - 7
2.Mint leaves - 1 small bunch
3.Garlic  - 4-5
4.salt - to taste
5.Green chillies - 4 big size(adjust more or less)
6.Jeera - 1/2tsp
7.Oil - 3tbsp
For Seasoning
1.Oil - 1tsp
2.Urad dal - 1/2tsp
3.Jeera - 1/2tsp
4.Hing - pinch
5.Curry leaves - few
6.Dry red chilli - 1
Method
1.Heat 2 tbsp oil in a deep pan.Add chopped tomatoes and cook for 5-7mts in medium high flame or until the tomatoes gets cooked.Keep this aside.
2.In the same pan add remaining 2tbsp oil and fry green chilli for a minute in medium flame.Keep this aside.Add pudina/mint leaves to the left over oil and fry for 2mts.
3.Blend tomatoes,mint leaves,jeera,garlic and salt.
4.For seasoning heat oil in a small vessel.Add mustard seeds,once it starts spluttering add jeera,red chilli,urad dal and fry till the dal changes color.Finally add hing,and curry leaves and mix well to the chutney.
5.Serve with rice.

Cabbage Methi Pachadi

 
Ingredients

1.Cabbage(chopped) - 3 1/2 cups

2.Methi leaves - 11/4cup

3.Salt - to taste

4.Green chillies - 5(chopped)

5.Tamarind paste - 1/2 tbsp

6.Coriander seeds - 1 1/2tsp

7.Cumin seeds - 3/4tsp

8.Chana dal - 1tbsp

9.Garlic  - 3(chopped)

10.Urad dal - 1/2 tbsp

11.Oil - 2 1/2tbsp

For seasoning

1.Oil -1tsp

2.Urad dal - 1/2tsp

3.Chana dal - 1/2tsp

4.Curry leaves - few

5.Mustard seeds - 1/4tsp

6.Cumin seeds - 1/4tsp

7.Hing - pinch

8.Red chilli-1

Method

1.Heat 1tsp oil in flat bottomed pan and fry chana dal,cumin seeds,coriander seeds,urad dal and fry in medium flame till it changes color.Grind this into a coarse powder.Transfer this in a bowl and keep aside.In the same pan fry green chillies and keep this a side.

2.In the same pan add 1/2 tbsp oil and  fry methi leaves for 4-5mts.Keep this aside.

3.Add remaining oil and saute cabbage for 7-8mts.

4.Blend garlic, green chillies.To this add cabbage,methi leaves,spice powder,tamarind paste,salt and make into coarse consistency.Add little water if needed while grinding.

5.Heat oil and aa mustard seeds,once it starts spluttering add cumin seeds,urad dal,chana dal and fry till it changes color.Add curry leaves,red chilli and hing.

Sorakaya/Bottle gourd Pacchadi

 

Ingredients

1.Bottle gourd - 1 small size(wash and cut into medium pieces)

2.Green chillies - 5

3.Salt - to taste

4.Garlic - 3

5.Oil - 2tbsp

6.Cumin seeds - 1/2 tsp

7.Tamarind paste  - 1/2tbsp

8.Coriander seeds - 1tsp

For seasoning

1.Oil - 1tsp

2.Hing - pinch

3.Cumin seeds  - 1 pinch

4.Mustard seeds - 1/4 tsp

5.Dried red chilli - 1

6.Curry leaves - 5

7.Urad dhal - 1tsp

Method

1.Heat oil ,add bottle gourd pieces and fry for 2mts.Add salt,cumin seeds,tamarind paste,coriander seeds and green chillies.

2.Cook the bottle gourd pieces in medium high flame for 7-8 mts.

3.Add garlic to the bottle gourd and blend all together with out adding any water.

4.Heat oil.Add mustard seeds,once it starts spluttering add jeera,dried red chilli,cumin seeds,urad dhal,curry leaves and hing.Mix well blended chutney to the seasoning.

5.Serve with rice.

Coconut Cilantro chutney

Ingredients
1.Coconut (fresh) - 1cup
2.Cilantro/coriander leaves - 1/2 bunch
3.Roasted channa dhal/dalia - 1/4cup
4.Green chillies - 6
5.salt - to taste
6.Garlic - 3
7.Jeera - 1/2 tsp
8.Oil - 2tsp
9.Tamarind paste - 1tsp
Pesarattu with ginger pickle and cilantro coconut dalia chutney

For seasoning
1.Oil - 1tsp
2.Jeera - 1/8 tsp
3.Mustard seeds - 1/8tsp
4.Red chilli - 1
5.Curry leaves - 5

Method
1.Heat oil in a pan.Add green chillies and fry for 2mts in medium flame.Transfer it another plate.
2.In the same pan add chopped coconut and fry in medium flame for 4mts and keep it in a plate.
3.Add chopped cilantro and fry till the raw smell disappears (approx 4mts) in medium flame.
Keep them aside and cool.
4.Blend all the ingredients including jeera,dalia,coconut,green chillies,tamarind paste and salt and grind into smooth chutney by adding water.
5.Heat oil in a pan.Ad mustard seeds,after 30 secs add jeera,red chilli,curry leaves and mix this seasoning to the chutney.
6.Serve with dosa or idli