SORAKAYA THOKKU PACCHADI

INGREDIENTS:

1 cup sorakaya thokku
2 green chillies
1 tomato
6 spoons tamarind juic
finely chopped onion

PROCEDURE:

1.In a pan add sorakaya thokku,green chillies,tomato and cook them till they become soft.

2.Grind them with salt and tamarind juice.take this paste in a bowl.

3.Add finely chopped onions to this paste.

Serve hot with rice

GONGURA PACCHADI (SORREL LEAVES CHUTNEY)

Preparation time :30 min

Ingredients:

3 bunches gongura

2 tbsp urad dal

1 tsp methi seeds

1 tsp mustard seeds

5 redchillies

1 big onion

8 pods garlic

salt

tamarind ( lemon sized)

Preparation method:

1. Heat oil in a pan add mustard seeds, urad dal, methi seeds, and redchillies.

2.Fry well till urad dal become into golden brown colour,keep them aside.

3 In the same pan add oil, gongura leaves and tamarind, fry well till they become soft.

4. keep them aside, till they cool down to room temp.

5. First grind the urad dal, mustard, methi and redchill like fine powder, then add gongura leaves with tamarind.

6. Grind them like fine paste, add salt while grinding, shift this paste into a bowl.

7. In a small pan heat oil, add garlic pods, finely chopped onion pieces and fry well.

8. Add onion pieces into gongura paste and mix well

Serve with hot rice.

TOMATO AND CILANTHRO CHUTNEY

Preparation time: 20 mins

Ingredients:

1/4 kg tomatoes

2 bunches cilanthro(kothimeera)

4 green chillies

lemon size tamarind

salt to taste

oil

Preparation method:

1. Heat oil in a pan add tomato pieces,chopped cilanthro, green chillies,tamarind.

2 Cook them till they become soft.

3.Cool down to room temprature,grind them like fine paste, add salt while grinding.
Serve with rice.

COCONUT CHUTNEY (KOBBARI PACCHADI)

INGREDIENTS :

One small cup coconut pieces

3 tbsp urad daal

1 tbsp jeera

4 to 5 dry red chillies

4 tbsp tamarind juice

jaggery powder (according to our taste)

salt to taste

oil

Preparation Method:

1. Heat oil in a pan and fry red chillies, urad dal and jeera

2. After they are cooled to room temparature, grind them into fine powder

3. Now add coconut pieces, salt, jaggery, tamarind juice and grind them to fine paste

Serve with rice and ghee

CUCUMBER CHUTNEY

Preparation time : 25 min

Ingredients:

1 small cucumber

1 tsp urad dal

1 tsp mustard seeds

lemon size tamarind

red chillis

1 tsp turmeric powder

salt


Preparation method :

1. Heat a pan with 2 tsp of oil, add mustard seeds, urad dal, red chillis and tamarind fry well,let them cool and keep it aside.

2. Chop cucumber into small pieces,add salt and turmeric and mix well,keep it aside for 15 mins.

3. After 15 min , water oozes out from cucumber pieces, squeeze the water from cucumber pieces.

4. Now divide the cucumber pieces into 2 halves.

4. Now grind the mustard seeds, urad dal, red chillis and tamarind ,then add the half of the cucumber pieces and grind them coarsly with salt.

5. Then mix the grinded paste into the remaining cucumber pieces.

MAMIDIKAYA PACHADI (MANGO CHUTNEY)

Preparation time: 20 min

Ingredients :

1 cup mango pieces
Small lemon sized tamarind
Turmeric powder
2 tsp channa dal
2 tsp urad dal
1 tsp mustard seeds
1 tsp jeera
curryleaves
hing
6 red chillies
2 tsp oil
salt to taste

Preparation method :

1. Heat a pan add two spoons of oil , fry chana dal, urad dal, jeera, mustard seeds, tamarind, red chillies -, curry leaves and hing till golden brown color.

2. Cool it down and and grind it to a coarse powder. Now add mango pieces, salt, turmeric powder and coarsely grind. .

3. Adjust the salt according to ur taste, if u want u can add 2 sp of lemon juice .

KOTHMEERA PACHADI(CILANTHRO CHUTNEY)

Preparation time:20 min

Ingredients:

1 Bunch cilanthro leaves

4 tsp channa dal

4 red chillies

3 tsp seseme seeds

coconut powder

tamarind juice

salt to taste

Preparation method:

1. Heat a pan add red chillies, seaseme seeds, coconut powder, channa dal, fry well and keep it aside.

2. In the same pan add cilantro leaves and fry well.

3. In a blender, grind the above ingredients (without cilantro) to a fine powder

4. Now add cilantro leaves, tamarind juice, salt and grind them to a fine paste, add sufficient water while grinding.

This can be served in dosa, idli or rice/chapati

GINGER CHUTNEY (ALLAM CHUTNEY)

Preparation time: 20 min

Ingredients:

1/2 inch ginger

3 tsp urad dal

3 tsp channa dal

4 red chillies

tamarind juice

4 tsp jaggery

salt to taste

Preparation method:

1. Heat a pan add urad dal, channa dal, red chillies and fry well.

2. Grind dals, red chillis and ginger pieces into fine powder and add tamarind juice, salt, jaggery, and grind them into fine paste.

Note: If you dont like sweet chutney, no need to add jaggery.

This can be served with dosa, idli or chapati

INSTANT GONGURA CHUTNEY

Preparation time: 5 min

Ingredients:

1 big onion
1 tomato
1 tsp oil
4-5 tbsp priya gongura pickle

Preparation method:

1.take a pan and add 1 tsp oil, finely chopped onion and fry till they become soft

2.Add chopped tomatoes and fry well

3 Add priya gongura pickle and fry well till all is mixed well

Instant gongura chutney is ready, serve with hot rice and ghee.


Note:If u dont have priyapickle u can use any other pickle brand.

BOMBAY CHUTNEY

Preparation time: 15 mins

Ingredients:

2 tbsp besan flour (gram flour)

1 big size potato and onion

1/2 cup green peas (optional)

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp garam masala

2 green chillies

turmeric powder

oil

coriander leaves

salt to taste

Preparation Method:

1. Peel and boil potatoes and peas and keep aside in a bowl

2. Heat oil in a pan, add mustard seeds, cumin seeds, green chillies, onions and fry well.

3. Now add 1 cup of water, turmeric, salt and boiled potatoes and peas in the pan and boil for 5 minutes

4. In a small cup, add besan flour and mix with water into a fine paste

5. Add this paste into the pan and boil for 5 minutes,add garam masala powder to it.

6. Now garnish with coriander leaves

Bombay chutney is ready to serve with chapathi and puri.