Mango Coconut chutney or Mamidikaya Kobbari chutney

Ingredients:

Mango 1 Medium sized

Cocunut ½

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 2 teaspoon

Jeera or Cumin ½ teaspoon

Red chilies 6

(Adjust accordingly)

Ginger ½ inch piece

Green chili 3

(Adjust accordingly)

Hing 2 pinches

Oil 2 teaspoons

Salt as needed

Preparation:
1. Chop mango into pieces. Scrape the cocunut. I have used the frozen coconut. If mango is not sour add 1 inch tamarind.

2. Heat a pan and add 3 teaspoons of oil, after is heated add chana dal, urad dal, jeera, mustard seeds, hing and red chillies. When the urad and chana dal turn their color and mustard seed splutter, switch off the stove.

3. In a mixie or grinder grind the above tadka.

4. Add scrape coconut, green chilies, ginger and salt. Add little water if needed.

5. Add the mango pieces and blend well.

Serve with rice, dosa, vada or idly.

Tomato Chutney -Variety 1

Ingredients:

Tomatoes  6

Garlic cloves 8 to 10

Red chilli powder 1 cup

Mustard powder ¼ cup

Menthi powder ¼ cup

Salt ½ cup

(Adjust accordingly)

Oil ½ cup

Lemon juice ½ cup

Mustard seeds 1 teaspoon

Hing 3 pinches

Red chilli 3

Preparation:

1. Chop tomatoes into pieces. Heat a pan, add half of the oil to it. 

 

2. After oil is heated add the tomato pieces to it.

 

3. After 5 minutes when the pieces become tender add the garlic cloves.

 

4. In a mixie or blender add the above mixture add salt, methi powder and mustard powder. Make it into a soft puree.

5. Heat the same pan and transfer the puree to the pan and when it starts to thicken, add the red chilli powder and mix well. Add lemon juice and mix well. Switch off the stove.

6. Heat another pan and the remaining oil, after oil is heated add the  mustard seeds, hing and broken red chillies.

7. Add this to the chutney and mix well.

Beerkaya Thokku Pudina Pachadi or Ridge gourd skin Mint Chutney

Ingredients:

Pudina leaves 2 cups

Ridge gourd skin 2 (ridge gourd or beerakaya)

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 1 teaspoon

Jeera or Cumin ½ teaspoon

Red chilies 4

(Adjust accordingly)

Ginger ½ inch piece

Green chilles 2 (Adjust accordingly)

Hing 2 pinches

Oil 2 teaspoons

Salt as needed

Preparation:

1. Cook the ridge gourd skin in cooker and keep it aside. Heat a pan and add ½ teaspoon of oil, after oil is heated add the pudina leaves. In about 3 minutes they will lose water and change color. Switch off the stove.

2. Heat a pan and add the remaining oil, after is heated add chana dal, urad dal, jeera, mustard seeds,hing and red chillies until the urad and chana dal turn their color and mustard seed splutter.

3. In a mixie or grinder grind the tadka. Add the pudina and beerakaya thokku, green chilies, ginger, tamarind and salt adding little water.

Sending this Beerakaya Thokku Pudina pachadi or Chutney to Sravani Roti Pachadi event.

Beerakaya Tomato pachadi or Ridge gourd skin tomato chutney

Ingredients:

Tomatoes 2

Ridge gourd skin 3 (ridge gourd or beerakaya)

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 1 teaspoon

Jeera or Cumin ½ teaspoon

Red chilies 5

(Adjust accordingly)

Ginger ½ inch piece

Green chili 2 (Adjust accordingly)

Hing 2 pinches

Oil 3 teaspoons or 1 table spoon

Salt as needed

Preparation:

1. Cook the ridge gourd skin in cooker and keep it aside. Cut tomatoes and heat a pan add 1 teaspoon of oil and add the tomato pieces to it. After they are cooked add the cooked ridge gourd skin.

2. Heat a pan and add 2 teaspoons of oil after is heated add chana dal, urad dal, jeera, mustard seeds,hing and red chillies until the urad and chana dal turn their color and mustard seed splutter.

3. In a mixie or grinder grind the tadka. Add the tomato and beerakaya thokku, green chilies, ginger, tamarind and salt adding little water.

Gongura pachadi (without onion and garlic)

There is no one in Andhra who does not know name gongura. It is very tasty and seasonal green leafy vegetable.

Ingredients:

Gongura 1 bunch

Mustard seeds 2 teaspoon

Menthi seeds 1 teaspoon

Red chillies 10

Turmeric Powder ½  teaspoon

Hing 4 pinches 

Oil 2 tablespoons

Salt as needed

Preparation:

Red stemmed gongura or yerra gongura is tastier.

1. Remove Gongura leaves from the stem. Wash it well and spread on a cloth to dry or squeeze out the water with tissue paper and dry it. Heat a deep pan and add 2 teaspoons of oil to it, after oil is heated add gongura leaves, the leaves fold and change color. The leaves change into brown color and water is evaporated. It becomes about one third of the leaves.

2. Heat a pan add the remaining of oil after oil is heated  add mustard seeds, menthi seeds, hing and red chillies. After the mustard seeds start to sputter. Switch off the stove. After it cools grind it in mixie or blender add salt and tumeric powder and blend well.

3. Add gongura leaves and blend it and make it into a coarse paste. Don't add water if necessary add little water.

Dosakaya Chintakaya Pachadi

Ingredients:

Dosakaya or Yellow cucumber 1 big sized

Chintakaya tokku or dry tamarind 3 tablespoons

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 2 teaspoon

Menthi seeds ½ teaspoon (optional)

Jeera or Cumin ½ teaspoon

Red chilies 8

(Adjust accordingly)

Ginger ½ inch piece

Green chili 2 (Adjust accordingly)

Hing 2 pinches

Oil 3 teaspoons or 1 tablespoon

Salt as needed

Preparation:

1. Chop dosakaya into pieces.

2. Heat a pan and add 3 teaspoons of oil, after is heated add chana dal, urad dal, jeera, mustard seeds, hing and red chillies. When the urad and chana dal turn their color and mustard seed splutter, switch off the stove.

3. In a mixie or grinder grind the above tadka. Add dry tamarind or chintakaya tokku, green chilies, ginger and salt.

4. Add the doskaya pieces and blend for 30 seconds.

Chintakaya or Dry tamarind chutney

Ingredients:

Dried Tamarind in salt or Chinta tokku ½ cup

Red Chillies 4

Green chillies 2

Ginger ½ inch piece

Menthi seeds ½ teaspoon

Mustard seeds 2 teaspoons

Hing or inguva 2 pinches

Oil 2 teaspoon

Salt as needed

Preparation:

1. Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds,  menthi seeds, hing and red chillies. When the mustard seeds splutter and pop switch off the stove. Add green chillies and ginger.

2. In a mixie bowl and grind it  into thick paste.

It can be stored for 2 months.

Instant oil less mango pickle

I am a big fan of mango. Oilless and instant pickle. Learners and bachelors can prepare this with ease.

Ingredients:

Raw mango 1 medium sized

Red chillies 8 to 9

(adjust accordingly)

Lemon juice ½ cup

Turmeric powder ½ teaspoon

Salt as needed

Preparation:

1. Cut mango into small pieces with / with out the skin. Add lemon juice and salt, mix well. Add tumeric powder and mix well. Crush the red chillies with hand and add to the mango bowl.

2. Mix well.  It tastes  better after few hours. Very yummy serve with rice or starters or dosa.

Chintakaya Kothimera or Tamrind Coriander Chutney

Ingredients:

Dried Tamarind in salt or Chinta tokku 1 cup

Coirander leaves 1 bunch or 1 cup

Red Chillies 7

Menthi seeds ½ teaspoon

Mustard seeds 2 teaspoons

Jeera 2 teaspoons

Hing or inguva 2 pinches

Oil 1 table spoon

Salt as needed

Preparation:

1.  Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off  the stove.

2. In  a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.

This recipe goes to KRITHI'S KITCHEN

Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves.