Dhaniyala Karam Podi

Ingredients:

1) Coriander Seeds (Dhaniyalu) = 100gms

2) Dry Red Chillies ( Endu Mirapakayalu) = 70gms.

3) Tamrind (Chintapandu) = Small Lemon Size.

4) Oil (Sunflower/Olive Oil) = 4 Tbl Spoon.

5) Garlic(VelliVulli) = 4 or 5 Flakes.

6) Black Gram (Urad Dal / Minapappu) = 2Tbl Spoon.

7) Bengal Gram (Chana Dal / Pachhi Sengapappu)  =1/2Cup.

8) Cumin Seeds (Jeela Karra) =2 Tbl Spoon.

9) Salt = Acc to taste.

10) Curry leaves (Karivepaaku) = 2 Tbl Spoon.

Method:

1) Take a Pan add 2 table spoons of oil season  Dhaniya, Dry Red Chillies and keep them a side.

2) Add 2  tab spoon of oil  season Garlic,Cumin Seeds ,Bengal Gram,Urad Dal and Curry Leaves and keep them a side.

3) Grind all the Seasoned items Dhaniya, Dry Red chillies, Garlic, Cumin Seeds, Salt, Tamarind, Urad Dal, Bengal Gram to fine powder.

It will be very tasty with Idly or Dosa, also with hot plain rice with ghee.

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

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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.