Tomato Pachadi

Ingredients:

1) Tomatoes =250gms.
2) Tamarind (ChintaPandu)small lemon Size.
3) Garlic(Vellivulli)=3-4 flakes.
4) Cumin Seeds (Jeela Karra)=1/2tabspoon.
5) Oil=2tabspoon.
6) Salt= Acc to taste .
7) Green Chillies(pachimirapakayalu)=50gms.
8) Coriander leaves for taste

Method:
1) Cut each tomato to 4 pieces.
2) Take a small pan add 2 tab spoon of oil, add tomatoes and chillies and cover with lid and cook at medium heat till the rawness of tomatoes disappears and keep them a side .
3) Then grind the tomatoes ,chillies ,Tamarind,Cumin seeds,Salt, Garlic,Coriander leaves to paste.
4) Finally garnish with Coriander leaves.

Dondakaya Pacchadi

Ingredients:
1) Tindoora (Gherkins) (Dondakaya) = 250gms.
2) Green Chillies (Pacchi Mirchi)= 6-8 pcs (adjust acc to taste).
3) Oil=2 Tbl Spoons.
4) Salt = acc to taste .
5) Curry leaves (Karivepaku)
6) Garlic (Vellivulli) = 3-4 Pcs
7) Cumin Seeds (Jeela karra)=1/2 Tea spoon.
8) Tamarind =Small Lemon Size.

Method:
1) Take a small pan add 2 tbl spoons of oil.
2) Then chop the Tindoora/Dondakayalu and chillies and cover the pan with lid and cook on a low flame for few min until they become soft.

3) Keep off the stove and put the pan aside.

4) Soak tamarind for15min.
5) Then mix in grinder tindoora, garlic, cumin seeds, salt, tamarind.   
6) Finally, garnish with coriander leaves and Popu.

Anapakaya Pachhadi (Bottle gourd)

Ingredients:

1. Bottle gourd (Anapayakaya / Sorakaya)  = Medium size
2. Green Chillies (Pacchi Mirapakayalu ) = 6 Pcs
3. Tamarind (Chinta Pandu) = Small Lemon Size.
4. Oil = 2 Tbl Spoons.
5. Turmeric Powder (Pasupu) = 1 Pinch.
6. Jaggery (Bellam) = 1 Tbl Spoon.
7. Coconut (Wet)= Small pcs
8. Cumin seeds (Jeela Karra) = 1/2 Tbl Spoon.
9. Coriander leaves=1 Tbl Spoon.
10. Salt = Acc to taste

Method:
1) Peel the skin of bottle gourd and cut in to small pieces.

2) Take a small pan add 2 tbl spoons of oil after heating it, add chopped bottle gourd pieces, chillies and cover the pan with lid and cook on a low flame for few minutes
3) Keep pan aside, and grind the bottle gourd, chillies and  add turmeric powder, jaggery, cumin seeds, coconut to paste.
4) Garnish with coriander leaves and Popu/Tempering/Talimpu.

Dosakaya Pachhadi

Ingredients:

1. Cucumber (Dosakaya)= 250 gms
2. Tamarind (Chinta Pandu)= Lemon size (Small Size)
3. Green Chillies (Pacchi Mirchi)= 50 gms
4. Cumin Seeds (Jeela karra)=1 Tea Spoon
5. Garlic (Vellivulli)= 1 Tea Spoon
6. Oil = 2-3 Tbl Spoon
7. Salt = Acc to taste
8. Turmeric powder (Pasupu)= 1 Pinch
9. Taalimpu/Popu
10. Mustard Seeds (Aavalu)= 1 Tea Spoon
11. Dry chillies(Yendu Mirapakayalu)= 1 or 2 Pcs
12. Cumin seeds (Jeela Karra)= 1/4 Tea Spoon
13. Curry leaves(Karive Paaku)= 1 Tab Spoon
14. Asafoetida  (Inguva)= 1 Pinch
15. Urad Dal (Minapa Pappu)= 1/4 Tea Spoon

Method:

1) Peel the skin of cucumber and chop into small pieces

2) Take a small vessel and put the oil and then heat it,fry the chillies and keep them a side.

3) Then soak tamarind for 15min and mix with cucumber, fried chillies and some salt and turmeric powder, cumin seeds and mix them in grinder .

4) Garnish with coriander leaves and with Taalimpu / Popu.

Ridge Gourd and Tomato Chutney

 Ingredients:

1. Ridge gourd = 1 Big (Beerakaya)
2. Tomato`s      = 3 Pcs
3. Ginger          = 1 Tbl Spoon(Allamu)
4. Garlic           = 1 Tbl Spoon(Velli Vulli)
5. Cumin seeds  = 1 Tea Spoon(Jeelakarra)
6. Mustard seeds = 1 Tea Spoon(Avalu)
7. Blackgram (Urad Dal)  = 1 Tea Spoon(Minpa Pappu)
8. Asafoetida    =  1 Pinch (Inguva)
9. Corriender leaves = 1 Tbl Spoon (Kottimera)
10. Green Chillies = 4 Pcs (Pachhi Mirchi)
11. Dry Red Chillies = 1 Pc (Endu Mirapakayalu)

Method:
1) Peel the skin of Ridge Gourd and chop to small pieces.
2) Heat 2 table spoons of oil in a Pan on low flame, add chopped Tomato and chopped Rigde Gourd.
3) Cover the pan with plate and cook on a low flame for few minutes.
4) Keep off the Pan from stove until the cooked vegetables comes to normal temperature.
5) Add Raw Ginger, Garlic and Cummin seeds to the cooked vegetables and grind them to fine paste.
6) Add Garnish as prepared below and Coriander leaves to the Ridge Gourd Chutney.

Ridge Gourd Chutney is ready to serve with Dosa, Set Dosa,Paniyarkal (Punugulu / Gunta Punugulu) Plain Rice.

Tempering / Garnishing / Taalimpu:
1) Mustard Seeds = 1/4 Tea Spoon
2) Cumin Seeds = 1/4 Tea Spoon
3) Urad Dal = 1/4 Tea Spoon
4) Dry Red Chillies = 1-2 Pcs
5) Asafoetida = One Pinch
6) Curry Leaves = 1 Table Spoon
7) Oil  = 2 Tea Spoons
Add all above items in a Pan and season on low flame till the mixture turns to golden color.

Vankai Perugu Pachhadi

కావలిసినవి:
వంకాయలు: ౩ పెద్దవి
పెరుగు: 1 కప్
జీలకర్ర: 1 టీ చెంచ
వేల్లువుల్లి: 4  రెబ్బలు
 అల్లం: చిన్న ముక్క
ఉప్పు తగినంత
పచ్చి మిర్చి: 3
ఉల్లిపాయలు : 1 పెద్దది
నునే : 1 టేబుల్ చెంచ
కొత్తిమెర: కొద్దిగా


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