Til Seed(Ellu) Pachadi

Ingredients:

Till Seed 1/2 Cup

Red Chillies 3

Tamarind Juice 1 Tbl Spn

Jaggery 1 Tsp

Salt As Required

Curry leaves few

For Seasoning: Mustard

Method:

Fry till seeds without adding oil in a kadai till it becomes golden brown colour. Allow it to cool. Make it into powder in a mixie. Adding little water make it into paste without lumps. Keep a kadai. Put a tsp of oil and mustard. Allow it to crackle. Then put red chillies and curry leaves. Then add tamarind juice, salt, jaggery and til seed paste. Add enough water and allow it to boil. Then remove it from fire. It goes well with white rice, idlies.

Thuar and Urad dal Vada

Ingredients:

Urad dal 1 Cup
Thuvar dal 1 Cup
Red chillies 8
Ginger pieces 2 Tsp
Chopped coriander leaves 2 Tbl Spn
Chopped curry leaves 1/2 Tbl Spn
Fresh coconut small pieces 1/2 Tbl spn
Salt As required
Oil To deep fry
For seasoning mustard

Method:

Soak thuar dal and urad dal together in water for 2 hours. Drain water. Put it in a mixie. Add salt, red chillies, and ginger. Grind to coarse paste. Put it in a bowl. Add coriander leaves, curry leaves, coconut pieces. Season the mustard and add to that paste. Mix well. Make balls with your wet hands and flatten it with fingers and put directly in hot oil. Deep fry them till it turns into golden brown colour. At a time you can put six to eight in oil.

Kollu Thuvayal (Ulavalu Pachadi)

Ingredients:

Horse gram(Kollu) - 3 Tbl Spn
Onion pieces 1 1/2 Tbl spn
Garlic 8 flakes
Red Chillies 3
Jeera 1/2 Tsp
Asafoetida little
Soaked tamarind 1 inch piece
Salt for taste
Oil 1 1/2 Tsp
For seasoning:
Mustard and chopped curry leaves little

Method:

In a kadai keep one Tsp oil. Put asafoetida powder little and fry. Then add jeera and red chillies. Then put horsegram and fry for few minutes. Then put onion pieces and garlic, fry it for a minute and take it from fire. After it becomes cool add salt and tamarind, grind it in a mixie with water . Then season it with mustard and curry leaves. This goes well with rice. Also you can eat with dosa.

Ginger Chutney (Allam Pachadi)

Ingredients:

Ginger Pieces 1 Tbl Spn
Grated Fresh Coconut 1 and 1/2 Tbl Spn
Red Chilli 1
Tamarind Juice 1 Tbl Spn
Salt As Required
Mustard 1/4 Tsp
Curry Leaves Few
Oil 1 Tsp

Preparation:

In a mixie grind ginger pieces, coconut, red chillies and salt. Keep a kadai, put oil, crackle the mustard, add curry leaves and tamarind juice. Allow it to boil. Put grinded paste and enough water and boil it. Remove it from fire.

Telangana Pachadi for Pongal

Ingredients:

Onions 2 medium size
Green chillies 4
Tamarind 1 lemon size
Til Seeds 1 and 1/2 Tbl Spn
Garlic 6 Flakes
Oil and Salt As required
Jeera Powder 1/2 Tsp
Fenugreek 1 pinch
Turmeric Powder 1/4 Tsp


Preparation:

Soak the tamarind for 1 hour and extract the juice. In a bowl put that juice. Fry the til seeds finely without adding oil and make it cool, with the help of mixie make it into powder and put in that bowl. In a kadai fry the green chillies with little oil. Then put fried green chillies, garlic flakes, jeera powder, turmeric powder, fenugreek powder and salt in a mixie and make it into fine paste. Put the paste in the bowl. The cut the onions into fine small pieces and fry it with the help of oil in a kadai till it becomes brown and put in that bowl. Then mix all well. It is suitable for Pongal.

Cucumber Curd Pachadi(Velarikai Thayr Pachadi)

Ingredients:

Cucumber 1
Fresh Grated Coconut 1 and 1/2 Tbl Spn
Curd 1/2 Cup
Green Chilli 2
Salt As Required
Mustard 1/4 Tsp
Curry leaves Few

Preparation:

Wash the cucumber, peel the skin and grate it into medium size. In a bowl put the Grated cucumber and add salt mix well and keep aside. After some time in a mixie grind the coconut, chilli and add it to cucumber. Put curd also. Crackle the mustard, add few curry leaves then put it in cucumber bowl and mix well.

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Tomato Curd Pachadi(Thakali Thayr Pachadi)

Ingredients:

Tomato 2
Fresh Curd 1/2 Cup
Green Chilli 1
Fresh grated coconut 1 and 1/2 Tbl Spn
Salt As Required
Mustard 1/4 Tsp
Chopped Curry leaves 1 Tsp

Preparation:

In a vessel boil a glass of water. Put tomatoes on it and close it with a lid. After 15 minutes, take the tomatoes and remove the skin. In a mixie put the peeled tomatoes, grated coconut, chillie and salt and grind it well. In a bowl put the grinded paste and add curd. Mix it well. Crackle the mustard with little oil then add curry leaves. Put it in the bowl and mix well. This goes well with rice.