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.