Andhra style cauliflower chutney

                                                                               

I know from past few days no updates from me. So now started with an spicy recipe. These days I tried out so many recipes for u viewers. Love to share all those. Coming to this recipe I learnt from my M.I.L. And my hus is biggest fan of this.

INGREDIENTS :

Cauliflower - 1 1/2 cup
Mustard powder - 1/2 spoon
Chilly powder - 1 spoon
Salt - To taste
Tamarind - 50 grams

TO TEMPER :

Oil - 10 spoons
Cumin seeds - 1/2 spoon
Mustard seeds - 1/4 spoon
Garlic cloves mashed - 3 to 4
Curry leaves - 5 to 7

PROCEDURE:

1. Soak tamarind for half an hour.Boil water until bubbles started. Add cauliflower in boiling water for just few seconds and remove cauliflower and drain water.Take a neat dry cloth or towel and spread this cauliflower and let it dry for 1 hour.

                                                                                 

2. Boil the tamarind until it became thick juice.When it became cool. Extract juice and throw the waste out. Take a bowl add cauliflower , chilly powder, salt, Mustard powder and Tamarind juice mix all together well.

                                                                             

3. Take a pan add oil when it became hot add all things under temper when it starts spluttering add in to cauliflower mixture and mix well. If u store this chutney in refrigerator it will stay for 1 month.

Note:

1. If u want to add Lemon Juice u can add 2 to 3 spoons of Lemon juice instead of Tamarind juice.
2. Store in a dry air tight container. Don't put wet hands or wet spoons so that your pickle won't spoil.

Groundnut Coconut chutney / Palli chutney

                                                                                

Palli chutney / Groundnut coconut chutney is good for Idly, Dosa, Vada, Punugulu and many more south Indian breakfasts..

Ingredients:

1. Groundnuts - 1 cup

2. Coconut- 3 small pieces

3. Green chilies- 4 to 5

4. Garlic clove- 2

5. Tamarind- 1 small piece 

6. salt - To taste

7. Coriander seeds - 1/2 spoon 

To Temper:

1. Cumin seeds -1/4 spoon

2. Jeera - 1/4 spoon

3. Curry leaves - 4 to 5

4. Red chilies -2

5. Chanadal - 1/2 spoon

Procedure:

1. Fry groundnuts and peal outer cover. Take a pan add oil when it became hot add coconut, Green chilies, Garlic clove and tamarind and fry for a minute.

                                                                               

2.Take a jar add groundnuts and fried contents grind in to fine paste with little water and salt. Take a pan add oil and then add things in to temper.

                                                                              

Tomato Chutney

                                                                                 

Tomato chutney is very famous among Andhra style chutneys. I learnt this from MIL. This chutney is good with Rice , Chapati, Idly and Dosa.

Ingredients for Tomato chutney

Tomatoes  - 3

Green Chilies - 5 

Salt - To taste

Oil - 3 spoons

Garlic cloves - 2

Coriander Seeds - 1/2 spoon

Coriander leaves - 6

Tamarind- small piece (Half lemon size) 

Ingredients to Temper

Curry Leaves - 6 to 8

Jeera - 1/4 th spoon

Mustard seeds - 1/4 spoon

Hing - A generous Pinch

Procedure:


1. Take pan add oil. When oil became hot add coriander seeds, Garlic and green chilies. Fry for a minute. Then add tomatoes again fry for a minute.

                                                                                


2. Grind the mixture. Don't make it in to fine paste. Take a pan add oil when it became hot add things in temper table. when it starts spluttering add grinded mixture and fry for a minute. 

                                                                                  

Note :

1. This chutney stays for a week if you add 2 spoons oil extra. So I added oil.
2. Color of chutney may change depends on Tomatoes used.

Thindoora Uraddal Chutney/ Dondakaya Minapa pachadi

                                                                                

My mom is chutney specialist. She used to prepare many varities of chutneys. Everyday for breakfast or lunch she will prepare one chutney. I like to have with Ghee but my brother he likes with plain Dal. Chutneys prepared by my Mom were good with Chapatis, Rice, Dosa and Idly. Thindoora Uraddal Chutney/ Dondakaya Minapa pachadi is one of that variety. I mean to say you can eat with Chapatis, Rice, Dosa and Idly. I think too much of childhood memories. And the recipe is here.

INGREDIENTS:

1. Tomato                                                             1
2. Green Chilies                                                    4
3. Thindoora/ Dondakaya                                    5
4. Urad Dal                                                           5 Spoons
5. Dhaniya Seeds                                                  1 Spoon
6. Garlic clove                                                      1

TO TEMPER

• Urad dal                                                            1 Spoon
• Jeera                                                                  1/2 Spoon
• Mustard Seeds                                                   1/4 spoon
• Curry Leaves                                                      5 to 6

PROCEDURE

1. Take a pan add oil. When oil became hot add Urad Dal & Dhaniya Seeds. After a minute add Green chilies, Thindoora/ Dondakaya, Garlic Clove, Tomato. Fry until tomato is half cooked.

                                                                                   

2. Grind the mixture when it became Luke warm don't forget to add salt and turmeric.

                                                                                

3.Take a pan add oil when oil became hot add urad dal, Jeera, mustard seeds and curry leaves fry for a minute and add grinded mixture.

                                                                                                                                                                  

Tur Dal Chutney or kandhi pachadi

Hello friends, to day i would like to introduce tur dal chutney or kandhi pachadi. When no vegetables are there in your home you can jus go for this option. This chutney is very good with Rice, Chapathi, Dosa & Idly.


Ingredients:

Tur Dal                            1 cup
Dhaniya Seeds                 2 spoons
Jeera                               1/2 spoon
Curry Leaves                   4 to 5
Mustard Seeds                 1/4th spoon
Red Chilies                       4
Tamarind                          small piece

Procedure:

                                                                              


Take a pan pour oil. When oil became hot add Tur dal, Dhaniya Seeds, Jeera, Red Chillies and Tamarind piece.

                                                                         

When Tur dal became golden brown color keep the pan aside. Add Salt and pinch of turmeric.

                                                                                 

When it became cold grind them and don't make it fine paste.

                                                                                 

Take a pan, add oil when oil became hot add jeera, Mustard seeds and Curry leaves fry for a minute. Then add grinded mixture in hot oil and take in bowl.

                                                                                

Dhaniya chutney/ kottimira pachadi

Hello friends today i would like to introduce dhaniya chutney which is tasty with chapathi,dosa and rice.


INGREDIENTS :


Dhaniya leaves 1 bunch

Dhaniya seeds 1/2 spoon

Garlic cloves 2

Tomato 2

Greenchillies 2

Tamrind small piece

Salt to taste

Oil 5 to 10 spoons

Jeera 1/2 spoon

Curry Leaves 4 to 5

Chanadal : 1 spoon

PROCEDURE: