Ginger Pickle (Allamu Pickle)

Ingredients:

1) Ginger = 150gms
2) Red Chillies = 14-15 Pieces
3) Cumin Seeds = 1/2 Tea Spoon.
4) Jaggery (Bellam) = 75gms
5) Tamarind = 75gms
6) Oil = 1 1/2 Tbl Spoon.
7) Urad Dal = 1 Tbl Spoon.
8) Bengal Gram (Pachisenagapappu) = 1 Tbl Spoon
9) Salt = Acc to taste.

For Tempering:

1) Oil = 1 Tbl Spoon.
2) Mustard Seeds = 1 Tea Spoon
3) Cumin Seeds = 1/2 Tbl Spoon
4) Red Chillies = 1 Piece
5) Curry Leaves = 1Spring
6) Asafoetida = 1/2 Tea Spoon

Method:

1) Peel off skin on Ginger and wash in cold water and chop them into small pieces
2) Take a small pan add 1 1/2 Tbl Spoon of oil after heating it add Urad dal ,Bengal Gram and Red Chillies
and roast them until they turn into golden colour
3) In the same pan fry chopped Ginger for 1 min and keep them aside
4) Soak Tamarind in hot water for about 1/2 hour
5) Grind chopped Ginger, Red Chillies and soaked tamarind to a coarse paste
6) Grind Urad Dal, Bengal Gram, Jaggery, Salt with little warm water to fine paste
7) Finally garnish

Ginger (Allam) Pachadi with Jaggery

Ingredients:

1) Green Chillies (Pachimirapakayalu) = 15- 20 Pieces.
2) Tamarind (Small Lemon size)
(Soak in a hot water for about 30 min)
3) Salt = Acc to taste
4) Ginger (Allamu) = 3 Tbl Spoons
5) Coriander Leaves = 3 Tbl Spoon.
6) Jaggery (Bellamu) = 4 Tbl Spoon

Popu:

1) Oil = 2 tbl Spoons.
2) Mustard Seeds (Aavalu) = 1/4 Spoon.
3) Urad Dal (Minapappu) = 1/4 Spoon.
4) Cumin Seeds (Jeelakara) = 1/4 Spoon.
5) Red Chillies ( Endu Mirapakayalu) = 2 Pieces.
6) Curry Leaves = 1 Spring.
6) Inguva = 1 Pinch

Method:

1) Take a small pan add 1 tbl spoon of oil and heat for 2 min and fry Green Chillies (not deep fry) just to avoid rawness.
2) Grind Green Chillies (fried in above step), Salt, Ginger, Tamarind paste, Jaggery, Coriander Leaves to fine paste if needed add little water.
3) Then add Popu to this paste.

This Yummy Allam Pachhadi (Hot And Sweet) be served with almost any kind of breakfast OR snacks.

Amaranthus Leaves Curry (Thota kura Iguru)

Ingredients:

1) Amaranthus Leaves(Thota kura aakullu)) = 4 Cups.
2) Bengal Gram (Pachi Sengapappu) = 1/4 Cup (Soak in a cup water for about 20min)
3) Tamarind (Chinta Pandu) = Small lemon size (Soak in a cup of water for about 15min)
4) Green Chillies (Pachi Mirapakayalu) = 3-4 Pieces.
5) Turmeric Powder (Pasupu) = 1 Pinch.
6) Salt = Acc to taste.
7) Red Chilly Powder =1/4 Spoon.
8) Onions (Vullipayalu) = 1Piece.
9) Water =1/4 cup.
10) Garlic= 3-4 Flakes.

Popu Items:

1) Oil= 2 Tbl Spoon.
2) Mustard Seeds (Avalu) =1/4 Spoon.
2) Urad dal (Minapappu) =1/4 Spoon.
3) Cumin seeds (Jeela karra) =1/4 Spoon.
4) Red chillies (Yandu mirapakayalu) = 1 Piece.
5) Asafoetida (Inguva) = 1 Pinch.
6) Curry Leaves =1 spring.


Method:

1) Wash Amaranthus leaves once or twice drain out water completely
2) Then chop the leaves finely.
3) Prepare Garnish / Popu with above mentioned items and keep it separately.
4) Add Amaranthus Leaves,Onions,Green Chillies,Bengal Gram add some water and cook them in a vessel until the water absorbs completely.
5) Later add Salt, Tamarind Juice, Red Chilly Powder, Turmeric Powder and cook for about 5 min.

Serve with hot plain rice and Challa Mirapakayalu,Vadiyalu.

Kandhi Pachadi (Toor dal Pachadi) / Yellow Lentils Chutney

Ingredients:

1) Yellow Lentils (Toor Dal / Kandi Pappu) = 150gms.
2) Dry Red Chillies ( Endu Mirapakayalu) = 20 Pcs.

3) Oil (Sunflower/Olive Oil) = 2 Tbl Spoon.

4) Tamrind (Chintapandu) = Small Lemon Size.

5) Garlic (VelliVulli) = 4or5 Flakes.
6) Cumin Seeds (Jeela Karra) = 1Tbl spoon.
7) Salt = Acc to taste
8) Coriander Seeds (Dhaniyalu) = 1Tbl Spoon..

Method:

1) Take a pan add 2 table spoons of oil and season toor dal on low flame and keep them a side.
2) Then in the same pan season Dry Red chillies, Cumin Seeds, Garlic, Dhaniya and keep them a side

3) Grind the seasoned Toor dal, Dhaniya, Red chillies, Cumin Seeds, Garlic, Tamarind, Salt add some water to fine paste.

4) Garnish above paste with Popu/Taalimpu.

Kandi Pachhadi is ready to serve..... :)

Pudina (Mint) Pachhadi

Ingredients:

1) Mint Leaves (Pudina Aakulu) = 2Bunches.
2) Tamrind (Chintapandu) = Small lemon size.
3) Turmeric Powder (Pasupu) = 1 Pinch.
4) Salt = Acc to taste.
5) Oil (Sunflower/Olive Oil) = 2 Tbl Spoons
6) Dry Red Chillies ( Endu Mirapakayalu) = 13 Pcs.
7)  Bengal Gram (Chana Dal / Pachhi Sengapappu) =2 Tbl Spoons.
8)  Black Gram (Urad Dal / Minapappu) =2 Tbl Spoons.
9)  Cumin Seeds (Jeela Karra) =1/2 Tbl Spoon.

Method:

1) First wash the Mint / Pudina leaves and keep them a side.
2) Take a pan add 2 table spoons of oil to season Urad Dal, Cumin Seeds, Bengal Gram, Dry Red Chillies and keep them a side after seasoning on a low flame.
3) Season the mint leaves separately and keep them a side.
4) Grind the seasoned items and mix mint leaves, Tamarind, Salt to fine paste add water if required.

Popu/Tempering
1) Oil = 1 Tbl Spoon
2) Mustard seeds = 1/4 Tea Spoon.
3) Cumin seeds = 1/2 Tea spoon.
4) Urad Dal = 1/4 Tbl Spoon
5) Dry Red Chillies= 1or 2 Pcs
6) Curry Leaves = 1 Tbl Spoon
7) Asafoetida(Inguva)=1 Pinch.

Kobbari Mamidikaya Pachhadi

Ingredients:

1) Grated Mango (Mamidikaya Turumu) = 2 Cups.
2) Grated Coconut (Kobbari Turumu) = 1 Cup.
3) Green Chillies / Dry Red chillies(Endu Mirapakayalu) = 15 Pcs
4) Garlic (VelliVulli) = 4 or 5 Flakes.
5) Coriander Seeds (Dhaniyalu) = 1 Tbl Spoon
6) Oil (Sunflower/Olive Oil) = 2 Tbl Spoons
7) Salt = Acc to taste.

Method:

1) Peel the Mango and keep them a side .
2) Then cut the coconut into small pieces.
3) Take a pan add 1 tab spoon of oil and then season chillies, dhaniya on a low flame and keep them a side
4) Grind chillies, Dhaniya, Coconut, Mango and salt to paste
5) Garnish with Coriander leaves and Popu as given below.

Popu/Tempering
1) Oil = 1 Tbl Spoon
2) Mustard seeds = 1/4 spoon.
3) Cumin seeds = 1/4 spoon.
4) Urad dal = 1/2 spoon.
5) Dry chillies = 1 or 2 pieces.
6) Asafoetida (Inguva) = 1 pinch

.

Methi Pachhadi (Fenugreek) Pachhadi

Ingredients:

1) Methi Leaves (Menthu Koora Aaakulu) = 4 Cups

2) Tamrind (Chintapandu) = Small lemon size.
3) Dry Red Chillies ( Endu Mirapakayalu) = 15 Pcs
4) Oil (Sunflower/Olive Oil) = 4 Tbl Spns
5) Salt = Acc to taste.
6) Garlic (VelliVulli) = 4 Flakes.
7) Cumin Seeds (Jeela Karra)  = 1 Tbl Spn
8) Black Gram (Urad Dal / Minapappu) = 1 Tbl Spn.

Method:

1) Take a pan add 2 table spoons of oil to season Cumin Seeds, Garlic, Dry chillies, Urad Dal and keep them aside.
2) In the same pan season Methi (Fenugreek) leaves to avoid raw taste and keep them aside .
3) Grind Methi leaves, dry chillies, Urad dal, Cumin seeds, Tamarind, Salt, Garlic to paste
4) Season chopped onions seperately with little oil on low flame and add to above paste.
5) Garnish with Taalimpu to above Fenugreek / Methi paste.
6) Serve Methi / Fenugreek Pachhadi with plain hot rice.

Coriander Pachhadi (Kottimera)

Ingredients:
1) Kottimera (Coriander Leaves) = 4 Cups.
2) Chilly Powder = 2 Tbl Spn.
3) Salt =Acc to taste.
4) Tamarind (Chinta pandu)= Small lemon size.
5) Urad dal (Minapappu) = 1 Tbl Spn
6) Bengal gram (Senaga pappu) =1 Tbl Spn
7) Turmeric powder (Pasupu) = 1/4 Tea Spn.
7) Oil =2 Tbl Spns
8) Jaggery = 1 Tbl Spn

Method:
1) Seperate Coriander leaves from stems and wash 3 or 4 times and keep them a side.
2) Soak tamarind in water for 15 minutes
3) Filter out the tamarind juice after removing the tamrind seeds and fibre.
4) Cook tamarind juice for 10-12 min then add coriander leaves, Salt, Chilly powder, turmeric powder, Jaggery and again cook for few minutes(2-3 minutes) to avoid raw taste then swith off the stove and keep them a side.
5) Add Taalimpu/Popu for the above mixture.
6) Serve Kottimera Pachhadi & Ghee with plain hot rice for yummy taste.

Thotakura (Amaranthus) Pachhadi

Ingredients:
1) Amaranthus (Thotakura) = 2 Cups (Chopped)

2) Tamarind (Chintapandu) = Small lemon size
3) Dry chillies (Yandu mirapakayalu) = 10 Pcs
4) Onion = 1 Pc
5) Garlic = 4 or 5 flakes.
6) Salt = Acc to taste.
7) Urad dal (Minapappu) = 1 Tbl Spn
8) Bengal gram (Senaga papu) = 1 Tbl Spn
9) Oil = 2 Tbl Spn
10) Dhaniya = 1 Tbl Spn

Method:
1) Take a small pan add 2 table spoon of oil to season red chillies and onions and keep them a side.
2) Then season Urad dal, Bengal gram, Garlic and keep them a side
3) Then season thotakura/ chopped Amaranthus leaves to avoid rawness or until they become soft.
4) Then grind seasoned thotakura / chopped Amaranthus leaves, garlic, tamarind, urad dal, Bengalgram, tamarind, salt to paste (do not grind Onions).
5) Add Taalimpu as given below to above mixture / paste.

Tempering / Garnishing / Taalimpu / Seasoning:
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.

Kobbari Pachhadi

Ingredients:
1) Grated coconut (2 chippalu ) = 2 Cups.

2) Dry Chilllies (YenduMirapakayalu) = 15 Pcs.
3) Salt = Acc to taste.
4) Garlic = 4 Flakes.
5) Cumin seeds(Jeela karra) = 1 Tblspn.
6) Urad dal (Minapappu) = 1 Tblspn..
7) Bengal Gram (Senagapappu) = 1Tblspn.
8) Dhaniya (Dhaniyalu) = 1 Tblspn.
9) Jaggary (Bellam) = 1 Tblspn.
10) Tamarind (Chinta pandu) = Small lemon size.

Method:

1) Take a small pan add 1 table spoon of oil, season the dry chillies and keep them aside.
2) Then season Cumin Seeds, Dhaniya, Bengal gram, Urad dal, Garlic in the same pan for few seconds.

3) Lastly add coconut and season for a minute and keep them aside.
4) Then grind all the above mentioned ingredients and seasoned items to paste, add warm water as required.

 5) Garnish the above mixture with Taalimpu as given below.

Popu/Taalimpu/Seasoning:
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.

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.

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

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