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.

Fresh Mango Pickle

Ingredients:

Long Raw Mango(Kilimoku Mangai) 1
Red Chilli Powder 2 Tsp
Salt powder 1 and 1/2 Tsp
Oil 2 Tbl Spn
Mustard 1/2 Tsp
Asafoetida 1/2 Tsp
Turmeric Powder 1/2 Tsp

Preparation:

Cut the mango into small pieces. Add turmeric powder, salt and chilli powder. Mix well. Keep aside for 2 hours. In a small kadai pour the oil, crackle the mustard, add asafoetida. Remove it from fire. After it becomes cool pour this in mango pieces. Then mix well. As it is you can eat with upmas and curd rice.

Onion Garlic Chutney

Ingredients:

Onion Pieces 1 Cup
Garlic Flakes 6
Red Chillies 4
Salt As Required
Tamarind 1 inch soaked piece
Bengal Gram Dal 2 Tsp

Preparation:

Keep a kadai in stove, put little oil then add red chillies, bengal gram dal, garlic and onions. Fry till onion becomes brown in colour. After it becomes cool add salt and tamarind and grind it with mixie. Season it with mustard and curry leaves and mix it well.

Tomato, Small Onions Chutney

Ingredients:

Small Onions(peeled) 1/2 Cup
Tomatoes 4 (medium size)
Red Chillies 5
Aniseed Little (optional)
Salt As Required
Mustard
Asafoetida a pinch

Preparation:

Wash and cut the tomatoes. Grind it with small onions, red chillies, aniseed and salt to a coarse paste. Keep a kadai add little oil cracke the mustard then add the grinded paste and fry it till the oil gets separated.

Tomato Garlic Chutney

Ingredients:

Tomato 1 Cup(pieces)
Garlic 5 flakes
Ginger 1/2 inch piece
Onion 2
Red chillies 4
Dhania powder 2 pinches
Tamarind 1 inch soaked piece
Salt As required

For Seasoning:

Mustard
Curry leaves
Asafoetida

Preparation:

Keep a kadai with little oil then add red chillies, garlic, ginger, onion pieces. Finally add tomato pieces. Fry it till tomato becomes soft. After it become cool add salt, tamarind, dhania powder and grind it with mixie. Season it with mustard, curry leaves and asafoetida.

Rasam Powder

Ingredients:

Dhaniya 200 gms
Red chillies 250 gms
Jeera 2 Tbl Spn
Mustard 2 Tbl Spn
Pepper 2 Tbi Spn
Fenugreek 2 Tbl Spn
Asafoetida 3 Tsp
Curry leaves 3 Tbl Spn (clean it with water and spread it in a cloth to make it dry)

Preparation:

Fry the red chillies in a kadai adding little oil and keep it aside. Same way fry curry leaves also. separately. Then put oil in a kadai add asafoetida first and then all other ingredients and fry. First in mixie put these ingredients, run it and then add red chillies and curry leaves and make it into a nice powder. After it become cool you can put it in a air tight bottle. (If you have the provision for mill then you can send it mill to make it powder).

Sambar Powder

Ingredients:

Bengal gram dal 1/2 Cup
Dhaniya 1/2 Cup
Urad dal 2 Tbl Spn
Red chillies 20
Jeera 1/2 Tbl Spn
Fenugreek 1/2 Tbl Spn
Asafoetida 1 Tsp

Preparation:

Take a kadai put one Tsp of oil and put red chillies and fry them around three to four minutes. Keep aside. Then keep the kadai and put 1 tsp oil and put asafoetida first and then all other ingredients mentioned above and fry them till bengal gram dal turned into golden colour. Remove it from fire. After it becomes cool put it in mixie and run it after some time add the red chillies and run again. Make it into coarse powder. Keep it aside. After it become cool keep it in a air tight box to withhold the smell. Instantly you can use this powder when you prepare sambar.

Roasted Gram Powder(Putnalu Podi or Potukadalai Podi) for Rice

Ingredients:

Roastedgram dal 1 Cup
Red chilli powder 1 and 1/2 tsp
Salt 1 tsp
Grated dry coconut 1 Tbl Spn
Curry leaves Few
Asafoetida 2 Pinch
Mustard 1/2 tsp
Ghee 1 tsp

Preparation:

Put the roastedgram dal in mixie and make it powder. Then sieve it with power siever. Put it in a bowl. Add salt, red chilli powder and grated dry coconut and mix it well. Heat ghee and add mustard seeds to crackle then add asafoetida and curry leaves. Remove it from fire and mix it with powder.

In hot rice add ghee and this powder and eat hot hot.

Groundnut powder(Verkadalai Podi) for rice

Ingredients:

Groundnuts 1 cup
Pepper 1 tsp
Red chilli 3
Salt as required
Urad dal 1/2 Tbl Spn

Preparation:

In a kadai fry pepper, red chillies and urad dal for few minutes and keep aside. Put the groundnuts in mixie run once then add fried ingredients and salt and make it into coarse powder.

If the groundnuts are fried ones you can use it directly. If the nuts are raw one, then fry it in a kadai without oil and remove the skin and then use it.

For a different flavour you can fry 6 to 8 flakes of fried garlic in mixie and run at the end.

You can mix it with hot rice and ghee and eat. Very tasty and delicious one.

Bhel (Garam)

Ingredients:

Puffed Rice 5 Cups
Finely cut onion 2 Tbl Spn
Roasted gram 2 Tbl Spn
Roasted groundnuts 2 Tbl Spn
Grated beetroot or carrot 2 Tbl Spn

Coriander Chutney:

Grated fresh coconut 3 Tbl Spn
Green chillis 5
Roasted gram 1 Tbl Spn
Salt as Required
Coriander leaves 1 bunch

Preparation:

Grind all the ingredients mentioned for coriander chutney in mixie and keep it in a bowl. Take a big bowl, put puffed rice, roasted gram, roasted groundnuts, grated beetroot and mix well. Then add coriander chutney(amount required) and mix well. Serve it immediately otherwise the puffed rice will become very soft and sticky.
Very tasty evening snack.

Finger Chips

Ingredients:

Potatoes 1/2 Kg
Red chilli powder 1 tsp
Salt as required
Oil for deep frying

Preparation:

Scrape outer skin of the potatoes and make them into even finger sized pieces.
Put into salted water. Wash it two or three times.
Spread it on a cloth to remove moisture.
Deep fry it in hot oil till it becomes golden in color.
Remove from fire and drain it in oil drainer.
Sprinkle chilli powder and little salt.
It is nice to eat with ketchup

Red Chutney

Ingredients:

Grated fresh coconut 5 Tbl Spn
Red Chillies 4
Tamarind small gooseberry size
Bengal gram dal 1 Tbl Spn
Urad dal 3/4 Tbl Spn
Salt as required
Oil 1 Tsp

For seasonion:

mustard and chopped curry leaves

Preparation:

Keep kadai in stove and put little oil. Fry redchillies, urad dal and bengal gram dal. Then add soaked tamaraind and fry for a while then put coconutand fry for a minute. Remove it from fire. Make it cool. Grind in mixie the fried ingredients with required salt and water to coarse paste. Garnish it with seasoned mustard and chopped curry leaves. Very good side dish for idlies.

Onion Chutney

Ingredients:

Onion 1/4 Kg
Red chillies 8
Tamarind 1 inch soaked piece
Salt as required
Oil 1 Tbl Spn
Mustard little

Preparation:

Cut onions into big pieces. Grind onion pieces, red chillies, tamarind and salt into a fine paste. In a kadai put oil then add mustard. Then add the paste and keep it in low flame. Fry it for 10 to 12 minutes. Once the water in the paste gets obsorbed remove it from fire. After it becomes cool keep it in a box. When you are serving it add melted ghee to the chutney. This is very much suitable for adai(tamil nadu tiffen)

Tomato Chutney

Ingredients:

Tomato 3
Onion 2 (medium size)
Red chillies 4
Jeera 1 tsp
Bengal gram dal 1/2 Tbl Spn
Grated fresh coconut 1 Tbl Spn
Salt as required
Oil 1 tsp

For seasoning:

chopped curry leaves little
oil and mustard

Preparation:

In a kadai put 1 tsp of oil fry jeera and bengal gram dal then add onion pieces after two minutes add tomato pieces after 3 minutes you can remove it from fire and add fresh coconut and mix it well. Give time to cool then put it mixie add salt, grind it into coarse paste. Note there is no need to add water while grinding, the tomato juice itself enough. Then add tampered mustard and curry leaves on the top and mix well. It is suitable for chappaties.

Mint Chutney

Ingredients:

Mint leaves 1 Cup
Curry leaves 1/2 Cup
Grated fresh coconut 1 Tbl Spn
Onion 1
Green chillies 4
Salt as required
Oil 1 tsp

For seasoning

Oil and mustard

Preparation:

Fry mint leaves, curry leave, green chillies and onion with oil After it becomes cool add coconut and salt and grind to smooth paste with mixie. Pour tampered mustard on top and mix well.

Garlic Chutney

Ingredients:

Garlic 15 flakes
Red Chillies 10
Cumin seed 1 tsp
Tamarind one gooseberry size
Salt as required

For seasoning:

Oil and mustard

Preparation:

Fry garlic, red chillies, cumin seeds with little oil. After it becomes cool grind it with salt and soaked tamarind to nice paste. Heat oil and tamper the mustard. Mix with chutney. You can spread this chutney on the top of the dosa while preparing dosa. It gives a nice flavour.

Coconut Chutney - 2

Ingredients:

Grated fresh coconut 5 Tbl Spn
Ginger 1 inch piece
Red Chillies 8
Onion 1 (cut into pieces)
Tamarind 1 inch soaked piece
Salt Required amount

For seasoning:

Oil and mustard

Preparation:

Grind all the ingredients mentioned above by adding water as required to coarse paste with the help of mixie. Then heat a spoon of oil and tamer mustard seeds, pour on top. Then mix well. This you can serve it with dosa and idli.

Coconut Chutney

Ingredients:

Grated fresh coconut 5 Tbl Spn
Roasted Gram Dal (chutney dal) 1 and 1/2 Tbl Spn
Green Chilli 4(normal size)
Curry Leaves Few
Asafoetida 1 Pinch
Tamrind 1 inch soaked bit (optional)
Salt as required

For seasoning:

Oil, mustard, chopped curry leaves - little, urad dal 1/2 Tsp(broken into half)

Preparation:

Grind all the ingredients to coarse paste by adding water. Heat little oil and tamper mustard seed, then add urad dall and curry leaves to oil and fry for a minute and pour on the top. Mix well and serve