GONGURA PACHADI/SORREL LEAF CHUTNEY/AMBATI PICKLE

INGREDIENTS:

1. Sorrel leaves/gongura leaves-2 cups (Tightly packed)
2. Garlic pods/vellulli rekulu-2 medium
3. Roasted methi powder-1/4th ts
4. Roasted cumin powder-1/2ts
5. Dry red chilis/endu mirupakayalu-6 to 8
6. Turmeric-1/8th ts
7. salt-to taste
8. Oil-4 tbs
9. Urad and chanadal-1 ts each
10. cumin and mustard seeds-1/2 ts each

PREPARATIONS:

1.   wash gongura leaves in water and remove sand
2. Fry in 2 teaspoons of oil and cook until turns dark and thick paste consistency and avoid burning
3. Roast Red chilis in a teaspoon of oil and set a side

method:

ANDHRARUCHULU-GONGURA PACHADI

ANDHRARUCHULU-GONGURA PACHADI

ANDHRA RUCHULU-GONGURA PACHADI

1. Heat remaining oil and add the seasoning mix and fry till dals turn to golden brown,add hing and set a side

Now combine seasoning,gongura leaf paste and jeeamethi powder and mix well

1. In a mixijar combine garlic,salt,dry chilis and blend to fine powder
2. Add the gongura mix  to the dry chili powder and mix every thing together....then blend till coarse consistency
3. Yummy Gongura pickle is ready to serve with steamed rice/chapathi/jowar roti with sliced shallots(erra ullipayalu)

SPRINGONION PARATHA AND CARROT PACHADI

• SPRING ONION PARATHA
• SIMPLE CARROT TOMATO CHUTNEY

INGREDIENTS:

1. Finely chopped spring onions-1 bunch
2. Kalonji/nigella seeds/onion seeds-1 ts
3. Grated bottleguard/sorakaya turumu-1/2 cup
4. Wheat flour-2 cups
5. Salt-to taste
6. Dhaniya powder-1 ts
7. Oil
8. Green chili paste-1 ts

METHOD:

ANDHRA RUCHULU-SPRING ONION PARATHA WITH  CARROT PACHADI

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1. In a mixing bowl combine all the ingredients and knead to make a firm dough,add some water if needed
2. Apply oil and cover the dough for 30 minutes
3. Now divide the dough into portions roll it like a oval apply oil and fold and again roll like a paratha fry both sides with little oil and serve hot

INGREDIENTS FOR CARROT PACHADI/SPICY CARROT TOMATO CHUTNEY:

1. Medium carrots pealed and chopped-4 carrots
2. Roma tomatoes medium size-2
3. Green chilis-2
4. Tamarind flakes-2 ts
5. Oil-1 tbs
6. Cumin mustard-1 ts each
7. Hing-pinch
8. Dry chilis-4 chopped
9. Salt-to taste
10. Oil-2 ts
11. Roasted peanut powder-2 ts
12. Roasted sesame seed powder-1 ts
13. Garlic pod-1
14. Curry leaves-5

PREPARATIONS

• A
  
  Heat 2 ts oil in a pan add diced carrots,tomatoes,green chilis,tamarind and water
• Close lid and they turn soft
• Now heat 1tbs of oil in a small kadai add seasoning and fry tilldals turn brown add curry leaves hing and chilis and fry till brown
•  this seasoning along with a garlic pod,salt,powders turmeric and green chilis to fine paste
• Now add the cooked carrot tomato mix and run the mixer to make a crushed paste
• Serve hot with rice or roti

ONION PICKLE/VULLI PACHADI

This is simple quick and tasy recipe when we dont have veggies at home,goes well with rice aswellas with roti,recipe in detail as follows;

INGREDIENTS:

1. Medium size onion-1
2. tomato-1/2
3. Hing pinch
4. Garlic pods2 small
5. Oil-2 ts
6. Cumin mustard-1 ts
7. Dry red chilis-4
8. Salt-to taste

METHOD

ANDHRA RUCHULU-ONION PACHADI

1. Heat a medium pan and add oil and oil gets heated add cumin and mustard
2. When it starts spluttering add chilis hing and garlic pods frytill it turns to light brown
3. add chopped onion and fry till soft and add tomato chopped
4. Cook till tomato turns soft
5. When the onion mixture comes to room temperature blend to fine paste along with some salt
6. Serve hot with rice dosa or roti

GONGURA ROTI PACHADI(-GRANDMAS RECIPE

I am very happy to share this recipe,my mom learned this recipe from her grand mother which is really delicious specially served with chapathi and jowari roti,Gongura is also called as puntukura in telangana we call it as puntukura roti chutney.

INGREDIENTS:

1. Gongura/puntu kura
2. Green chilis
3. Pearl onions
4. Whole dhaniya/Coriander seeds-1 tbs
5. Garlic pods chopped-2 big
6. Roasted methi cumin powder
7. Salt
8. Oil-2 ts



ANDHRA RUCHULU-GONGURA ROTI PACHADI(PUNTUKURA CHUTNEY)

METHOD:

1. Wash gongura leaves and put this leaves in a pan add chilis onion cook till chilis gets cooked
2. Cool this mixture pick the onions and chilis set a side
3. Now first blend whole dhaniya, cumin and crush,then add garlic pods  chilis methi powder and salt then make to fine paste
4. Finally add cooked leaves and run the blender in pulse mode
5. take this pickle to the container and ix the pearl onions and serve hot
6. Usually we will not make any seasoning to this pachadi

KARUVEPAKU KOBBARI PACHADI-COCONUT CURRYLEAF PICKLE

INGREDIENTS:

1. Curry leaves-fist full
2. Raw coconut chopped-1 cup
3. Green chilis-3 medium size
4. garlic pods-2
5. Salt-to taste
6. Lime juice-2ts
7. Oil-1 ts

ANDHRA RUCHULU-KARUVEPAKU KOBBARI PACHADI

METHOD:

1. Roast curry leaves and chopped chilis with 1 ts oil
2. Now combine all ingredients in a jar and blend till done
3. Enjoy with roti or steamed rice

IVYGUARD TOKKU/DONDAKAYA PACHADI-TRADITIONAL ANDHRA RECIPE

My mom makes this chutney as a side dish for roti and steamed rice .This recipe is so simple and tasty with few ingredients
INGREDIENTS:

ANDHRA RUCHULU-IVY GUARD TOKKU

1. Ivy guard chopped/దొండకాయ  ముక్కలు -1/2 cup
2. Green chilis-3
3. Dry coconut powder-1 tbs
4. garlic pod-1
5. salt-to taste
6. cumin mustard-1 ts
7. Cumin-1/8th ts
8. Oil-2 ts
9. Curry leaves-2 chopped

METHOD:

• Heat oil in a pan add chopped ivy guard green chilis and little water close lid cook till done
•  Now pick the green chilis add coconut powder salt garlic pod cumin and blend to paste,add ivy guard pieces and just crush with pulse
• tasty ivy guard chutney is ready to serve
• goes well with chapathi and steamed rice

GOOSEBERRY CHUTNEY-USIRIKAYA ROTI PACHADI

INGREDIENTS:

1. Frozen amla-12
2. Green chilis-4
3. Dhaniya seeds/coriander seeds-1tbs
4. cumin seeds-1ts
5. Garlic pod-1
6. Roasted sesame seed powder-3 tbs
7. fresh coconut grated-2 tbs
8. Salt-to taste
9. Oil-1tbs
10. Cumin mustard-1 ts
11. Split urad dal-1 tbs
12. Curry leaves-4
13. dry chilis
14. Hing-pinch

PREPARATIONS:

andhra ruchulu-amla chutney(usirikaya roti pachadi)

1. In a pan add 2 ts oil little water and amla, green chilis close lid cook till amla turns soft
2. now dee seed it and set a side
3. dry roast dhaniya seeds and set a side

METHOD:

1. In a mixi jar combine garlic pod,cooked amla pieces,roasted dhaniya,sesame seed powder,turmeric green chilis,coconut  to a coarse paste
2. heat 3 ts of oil add seeds and let them splutter now add curry leaves dry chilis hing and add to the pickle mix and serve

CAPSICUM PACHADI(RED BELL PEPPER PICKLE)

INGREDIENTS:


Add caption

1. Red bell pepper -2
2. Roasted peanut powder-2 tbs
3. Garlic pods-2 small
4. Salt-to taste
5. Oil-2 tbs
6. Cumin,mustard-1ts
7. Curry leaves-2
8. Turmeric-pinch
9. Hing -pinch
10. Dry red chilis-2 chopped

METHOD:

• Cook bell pepper with little oil and water till tender
• Now blend cooked pepper along with peanut powder,garlic,turmeric,salt to fine crush
• Heat oil in a pan add cumin ,mustard,dry chilis,hing,curry leaves
• Now add the crushed paste to this seasoning and mix
• Enjoy with steamed rice or roti

YELLOW CUCUMBER CHUTNEY( DOSAKAYA PACHADI)

METHOD:

>>>>>>>>

1. Heat oil in a pan add cucumber pieces along with seeds,green chilis oil and some water


2. Close lid cook till tender


3. Pick the chilis,blend along with roasted peanut powder,turmeric,salt


4. Now add the cucumber pieces and blend coarsely


5. Heat oil in a pan add cumin,mustard,curry leaves and add to pickle

MINT COCONUT CHUTNEY

INGREDIENTS:
>>>>>>>>>>>>

1. Mint-1 bunch
2. Fresh grated coconut-1/2 cup
3. Green chilis-3 to 6
4. Garlic medium pod-1
5. Salt-to tatse
6. Turmeric- pinch
7. tamarind flakes-1/4th teaspoon
8. oil -2+3 teaspoons
9. Cumin and mustard-1/2 teaspoon
10. uraddal-1 teaspoon
11. Curry leaves-few

METHOD:

>>>>>>>>

1. Roast mint,green chili's, coconut,tamarind,cumin in 2 teaspoons of oil


2. Blend along with salt,garlic and turmeric by adding little water

3. Heat oil in a pan and add cumin,mustard,curry leaves and urad dal,fry well

4. Add to the pickle and enjoy with rice

MINT CHUTNEY

INGREDIENTS:

>>>>>>>>>>>>

1. Mint-1 bunch

METHOD:

>>>>>>>>

1. Heat 2 teaspoon of oil and roast green chilis,mint,fresh grated coconut ,tamarind and turmeric


2. Blend all these ingredients along with salt and garlic


3. Heat oil in a pan add cumin,mustard,curry leaves, urad dal


4. Add to the pickle,and enjoy with steamed rice

SPINACH PACHADI

INGREDIENTS:
>>>>>>>>>>>>

1. Spinach-1 pack
2. Green chilis-3 to 6
3. Dhaniya-1 teaspoon
4. Roasted fenugreek and jeera powder-1/4Th powder
5. Turmeric-pinch
6. Salt -to taste
7. Oil-3 teaspoons
8. Cumin and mustard-1 teaspoon
9. Curry leaves-4
10. Uraddal-1 teaspoon

METHOD:

>>>>>>>>

1. Heat oil in a pan add chopped spinach,onion,green chilis, tamarind,water and cook till done


2. Pick the green chilis from the chutney to that add turmeric,whole dhaniya,roasted methi jeera powder,salt and blend to a fine paste


3. Now add the cooked palak mixture and blend


4. Heat oil in a pan add cumin,mustard,curry leaves and uraddal


5. Add to the pickle and enjoy with steamed rice

KASURIMETHI TAMATAR KI CHUTNEY

Hi friends it has been a long time to post the recipes .So again i am back to my blogging.today iam sharing a simple yet yummy tomato chutney,which goes well with rice and pulkas.So the recipe follows here


INGREDIENTS:
>>>>>>>>>>>>

1. Tomatoes ripened-4
2. Green chili's-3 to 6
3. Tamarind flakes-1/4Th teaspoon
4. Kasuri methi-2 teaspoons
5. Chopped onion-2teaspoons
6. Coriander-2 teaspoons
7. Oil-2 teaspoons + 1 spoon for seasoning
8. Roasted peanut powder-1 teaspoon
9. Salt-to taste
10. Turmeric-pinch
11. dhaniya powder-1 teaspoon
12. garlic pod-1
13. Cumin and mustard=1/2 teaspoon
14. Urad dal-1 teaspoon

1. Heat oil in a pan and add chopped tomatoes,onions ,kasurimethi,coriander,green chili's, tamarind flakes,and some water
2. Cook until tender and watch out in between
3. Once the chutney is cooled pick the chili's from it and add to jar
4. Also add roasted peanut powder,dhaniya powder,garlic pod,salt,turmeric and blend to fine paste
5. now add the chutney and blend to smooth paste
6. add season to the chutney and enjoy with steamed rice

SWEET AND SOUR CARROT PACHADI( CHUTNEY)

INGREDIENTS:
>>>>>>>>>>>>>

1. Carrots-2
2. Green chilis-4 to 5
3. Cilantro-1 table spoon
4. Tamarind paste-4 to 5 small flakes
5. Garlic pods-2
6. Urad and chanadal-1 teaspoon each
7. Cumin and mustard-1/4Th teaspoon each
8. Oil-4 teaspoons
9. Hing-pinch
10. Dry chili-1
11. Sugar-3 pinches

METHOD:

>>>>>>>>

1. Chop carrots roughly and grind coarsely as if grated
2. Now heat 2 teaspoon of oil and roast chili's, and to this add carrot,coriander tamarind and garlic
3. Now Heat oil and make seasoning,once cooled first grind this seasoning along with chili's and garlic
4. Once grounded to fine powder add remaining ingredients ,sugar and blend as to mix every thing together
5. Enjoy with rice and pulkas

IVY GUARD CHUTNEY/KOVKKAI CHUTNEY

INGREDIENTS:
>>>>>>>>>>>>

1. Chopped kovakkai-1 cup
2. Green chilis-2 to 3
3. Tamarind flakes-1 teaspoon
4. Dry coconut -2 teaspoons
5. Roasted sesame seed powder-1 table spoon
6. Cumin-1 teaspoon
7. Turmeric-pinch
8. Garlic pod-1
9. Roasted dhaniya powder-1 teaspoon
10. salt-to tatse
11. Oil-1 table spoon
12. Curry leaves-5
13. Hng-pinch
14. Urad dal-1/2 teaspoon
15. cumn and mustard-1 teaspoon
16. Dry chlis-2 chopped

METHOD:
>>>>>>>>

1. In a pan add kovakkai,tamarind and green chili's with a tea spoon of oil and 1/2 cup of water
2. cook till tender and cool the mixture
3. Pick green chili's from the cooled mixture and blend along with powders,garlic,salt and turmeric
4. add the kovkkai tamarind pieces and blend coarsely
5. In another pan het oil and add cumin,mustard,urad dal,curry leaves,hing and dry chili's
6. Fry well and transfer to chutney
7. Goes well with rice and pulka
   

YELLOW CUCUMBER RAW PICKLE

INGREDIENTS:
>>>>>>>>>>>>

1. Chopped cucumber pieces-1 cup
2. Green chilis-3
3. Dry coconut powder-2 teaspoons
4. Garlic pod-1
5. Oil-2 teaspoons
6. Cumin-1/4th teaspoon
7. Salt-to taste
8. Mustard-1/4th teaspoon
9. Curry leaves-4 to 5

METHOD:

>>>>>>>>

1. Chop green chili's and roast with 3 to 4 drops of oil
2. Now blend chili's garlic pods to a fine paste
3. add cucumber pieces,salt,coconut and blend coarsely
4. make seasoning and add to the pickle
5. Keep refrigerated

TOMATO CHUTNEY

Chutnies are made with any kind of veggie or leafy veggies in many typea and varries regionally,they may be preserved form like pickles or perishable form.Today I am sharing tomato chutney.This is my entry for http://ammajirecipes.blogspot.com/ for the event "Spicy Fiery Chutneys" hosted by Sreevalli.The recipe are as follows

INGREDIENTS:
>>>>>>>>>>>>

1. Roma tomatoes medium -5
2. Tamarind-4 to 6 small flakes
3. Serrano peppers-3 to 4
4. Roasted sesame seed powder-1 teaspoon
5. Roasted peanut powder-2 teaspoons
6. Garlic pod medium-1
7. Salt-to taste
8. Turmeric-pinch
9. Oil-1 table spoon
10. Cumin-1/2 teaspoon
11. Mustard-1 teaspoon
12. Curry leaves-10
13. Dry red chilis-2

METHOD:

>>>>>>>>

1. Cut each tomato into 4 parts,and repeat same from remaining
2. Now heat a pan ,and add chopped tomatoes,green chili's,tamarind flakes and a teaspoon of oil
3. As tomatoes got lot of water content,no need to add water
4. Close lid and cook until done and cool this mixture
5. Now pick the green chili's from the tomato mixture and add to blender along with powders,turmeric ,salt ,garlic pod and then ground to fine paste
6. To this add tomato mixture and grind coarsely
7. Transfer the chutney to a bowl
8. Make seasoning and to the chutney
9. Enjoy with steamed rice or roti
   
   

CABBAGE TOKKU

INGREDIENTS:
>>>>>>>>>>>>

1. Chopped cabbage-2 cups
2. Chopped coriander/cilantro-1 table spoon
3. Chenadal-1 1/2 teaspoon
4. Cumin-1 teaspoon
5. Mustard-1teaspoon
6. Hing-3 pinches
7. Dry red chilis-6
8. Salt-to taste
9. Garlic pod-1
10. Oil-2 table spoons
11. Turmeric-pinch
12. Tamarind paste-1 teaspoon

METHOD:
>>>>>>>>

1. Heat oil in pan and cabbage,fry well,and set a side
2. Now in the same pan add remaining oil,and make seasoning mustard,cumin,chena dal,chili's,hing
3. To this add cabbage and mix well
4. Now place every thing in the jar,and add salt,garlic pod,tamarind paste,cilantro and turmeric
5. Grind coarsely and transfer to a bowl
6. Enjoy with rice or pulka
   

SPICY AND HEALTHY GARLIC TOKKU

We all now that garlic has got more health benefits,and its one of the ayurvedic medicine.It helps to provide good cholestrol by removing bad one.So eat garlic daily in raw form,or as chutney or as raw pickle .

INGREDIENTS:
>>>>>>>>>>>>

1. Garlic pods-1cup
2. Ginger pieces-3 teaspoons
3. Tamarind flakes-2 1/2 tea spoons
4. Dry red chilis-4 to 6
5. Salt-to taste
6. Oil-1 table spoon
7. Oil-1 teaspoon
8. Cumin and mustard-1 teaspoon

METHOD:
>>>>>>>>

1. Heat 1 table spoon of oil and add chili's,fry well now add tamarind,ginger and garlic
2. Fry till golden brown, and cool it
3. Now grind to fine paste along with salt coarsely
4. Make seasoning and add to the tokku
5. Healthy and spicy garlic tokku is ready to serve

RED CHILI PICKLE(TWO VARIATIONS)

I bought fresh red chilis in the Indian grocery store today,with this I made two different varieties of chili pickle,the pickle in the big jar is the tokkudu pachadi and the small one is the pandu mirchi nugula pachadi,both are different and tastes delicious,I am sending this for lakshmi's http://delightsofcooking.blogspot.com for the current event "Think spice" hosted by her , and also to http://sunitabhuyan.com event started by sunita .the recipes are as follows.

INGREDIENTS FOR THOKKUDU PACHADI:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Red chilis-10
2. Tamarind-Goose berry size
3. Roasted Cumin fenugreek powder-1/4Th spoon
4. Salt-to taste
5. Mustard powder-1/2 teaspoon

METHOD:
>>>>>>>>

1. Grind chilis and salt coarsely and place the mixture in a dry container,put the tamarind in and mix well.
2. Let it rest for 3 days.
3. Next grind it to a paste to this add the powders and store in the air tight container
4. When ever you like to eat the pickle,take some quantity and make seasoning with hing,cumin,mustard and crushed garlic
5. Add a tea spoon of ghee in the steamed rice and mix the pickle
6. It tastes delicious

INGREDIENTS FOR PANDU MIRCHI NUVVULA PACHADI:

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Chili's chopped like rings-5 cups
2. Roasted sesame seed powder-1 cup
3. Mustard seed powder-1/2 cup
4. Salt-1/2 cup
5. Lemon juice-1 or 2 big lemon
6. Turmeric-1 teaspoon
7. Cumin Fenugreek powder-1 teaspoon

SEASONING:

1. Oil-1 cup
2. Cumin-1 table spoon
3. Mustard - 1 table spoon
4. Hing-1/4 Th teaspoon

METHOD:

Mix all the ingredients and place in adry container.

Make seasoning and cool ,now add to the pickle and mix well

Enjoy with rice

Lemon juice gives extra flavour to the pickle

these two pickles have different tastes,both are delicious.