Instant Tomato Pudina Pachadi/Chutney

This chutney is very easy and quick to make. It can stay for 3 to 4 days if refrigerated. It can be had with rice, idli, dosa, upma etc.

INGREDIENTS
Big Tomatoes - 4
Chilli green or red (not the dried ones)  - 3 to 4
Pudina - one small cup
mustard seeds, fenugreek seeds - 1 spoon each
tamarind - a small pinch
Salt, Oil

PROCEDURE:
1. Dry roast the mustard and fenugreek seeds for around 3mins. Constantly stir so that they don't burn.
2. Grind them into fine powder once the seeds have cooled down.
3. Put 2 spoons of oil in a tava and after it is hot, add chillies and tomatoes (cut the tomatoes into 4 portions)
3. Add a pinch of salt and close the lid for the tomatoes and chillies to cook well.
4. Once the tomatoes are soft and well cooked, keep them aside to cool down.
5. Add these to the grinder, add the mustard-fenugreek powder, tamarind and salt to taste
6. Grind them well to get the tasty chutney/pachadi :)

Coriander coconut chutney

For something so regular in our food like like chutney for everyday breakfast we need varieties to bring a big difference. There is the plain coconut chutney and a coriander twist to it for enhanced flavour.

We make idly dosa atleast 4-5 times a week sometimes twice a day for breakfast and dinner that eating the same chutney has become too boring. So every new flavour added to the plain chutney is making us more excited to eat our food. For all those who wants a new twist for idly/dosa.

Recipe:

Ingredients:

chutney

roasted chana dal - 1/2 cup

grated coconut - 1 cup

coriander leaves chopped - 1/2 cup or take a good handful

green chillies - 2

salt as per taste - 1/4 tspn

seasoning

red chillies -2

cumin seeds - 1/2 tspn

mustard seeds - 1/2 tspn

channa dal - 1/2 tspn

oil - 1 tbspn

Procedure:

• In a food processor add all the chutney ingredients. No need to roast or cook anything.
• Dont add water and grind it to a powder.
• Now add water as needed around 1/4 cup and grind it well.
• Salt can be added as needed and dont make the chutney too thick nor too thin.
• Once the chutney is prepared we need to add seasoning /tadka to it.
• In a small wok add oil . 
• Once oil is heated add all the seasoning ingredients.
• Once they start to splutter remove from flame and add to chutney.
• Mix it well with the chutney.
• This chutney can be had with any south indin tiffins.

Onion Karam Chutney

Karam dosa and karam chutney is quite popular in Rayalaseema region of Andhra. Karam usually means spicy as the name suggests it is quite spicy with lots of chillies on it. Some people accompany it with ghee to reduce the spiciness others love as it is.

Onion Karam chutney can be prepared either with or without tomato, I do both the variations and love without tomato one as its quite spicy.

This chutney can be had with all south indian breakfast dishes but best serves with dosa. Karam dosa is prepared with this karam chutney.

This is easiest and quick recipe as we dont need to cook anything just raw chutney.

Recipe:

Ingredients:

Onion - 2
tomato - 1/2 (optional)
red chillies - 7
tamarind a pinch 
salt as needed

Procedure:

• Cut the onions into big pieces and tomato too.
• In a mixie add all the ingredients and grind to a paste. 
• Add water as needed but water from onions should be enough.
• It should not be too smooth.
• Instead of red chillies can also use red chilli powder.
• Based on the color of chillies the chutney color might change from bright orange to bright red.
• If its too spicy add little tamarind juice and salt.

Peanut Capsicum Chutney

Chutneys have always been an integral part of every south Indian.. Having lots of breakfast dishes which need chutney you always search for something new for dosa /idly everyday. Peanut/Groundnut chutney have always been the default chutney we prepare at home along with coconut chutney. I was looking around to prepare something different this time and found this peanut and capsicum combo.

    I had my inhibitions on how it would turn out as I never tried this combination before but was very happy to catch hold of a delicious dish. A good twist to peanut chutney.

I have used green capsicum for this dish but using red/yellow capsicum should be the same with slight flavour difference for the sweetness of other varieties.

I have tried this chutney with both idly and dosa and it suited both. Can also use it as sidedish for punganalu/kuli paniyaram ,uthappam and the lot.

Recipe:

Ingredients:

Groundnuts - 1/2 cup
Capsicum - 1
red chillies - 5
cumin seeds - 1 tspn
ginger grated - 1 tspn
Salt as needed

seasoning:

mustard seeds - 1/4 tspn
cumin seeds - 1/4 tspn
chana dal - 1/4 tspn
curry leaves - 4
red chillies - 2 broken into half

oil

Procedure:

• In a pan add few drops of oil and add red chillies.
• Once the chillies turn crispy add groundnuts and roast them and keep aside.
• In the same wok add 1/4 tspn of oil and add capsicum.
• add little salt and close the lid and cook for 5 mins .
• In a mixie jar add groundnuts, chillies, capsicum, ginger, cumin seeds , salt .
• Grind them to a paste adding little water as needed. it shoudnt be too runny.
• To temper the chutney  add 2 tspn of oil in a wok and add all the seasoning ingredients.
• Once the mustard seeds splutter add it to the chutney and mix well.

I havent tempered the chutney which is fine, but adding it will enhance the flavour.

Groundnut chutney

This sounds a simple recipe to post for all those who make it everyday for dosa/idly/upma, Ive many friends asking for my groundnut chutney recipe. Chutneys are part of every south indian life. We can barely live(eat :) ) without it.for every breakfast item there need to be a chutney. There are so many varieties of chutneys. With groundnut itself many chutney dishes are there. Im posting the basic groundnut chutney.

If you are planning to cook some indian breakfast dishes make sure to accompany it with this chutney.

Ingredients:
groundnuts - 1 1/2 cup
green chillies - 2
tamarind jus - 1 tspn
salt- 1 tspn (as per taste)

Procedure:

dry roast groundnuts and green chillies  in a pan.

Add groundnuts, salt, tamarind jus (or small tamarind piece) in a food processor till smooth paste.

Can add tadka/seasoning to make it more delicious

for tadka/seasoning --
add 1 tspn of oil . after oil is heated add mustard seeds, cumin seeds and red chillies (break into small pieces). once fried add to the chutney and mix well.

This chutney can be had with idly/dosa/pongal/upma etc.

Gongura pachadi

"Gongura pachadi" (or pickle) is the most famous food item of Andhra. It is a very tasty pickle made by elders and most of us wonder how it is made. Only after knowing the recipe from my mom, I realized that it is a very simple and easy recipe.

This leafy vegetable is available mostly in southern India. It is sour in taste and supposedly a very good source of Iron.
This pickle can be kept and used for long term (a year or so).

Procedure:
You need to pick the red stemmed Gongura leaves for the pickle. Clean the leaves properly and dry them for a day,
Cut the leaves from the stems and add salt (as required) , turmeric and grind in a mixer. This paste can be saved and used for atleast a year (salt helps for the preserving).

Whenever you want to use it, you take some amount of the Gongura paste aside.
Dry roast 1 spoon each of coriander seeds, mustard seeds, fenugreek seeds and red chillies. You can add few green chillies also. Grind these in a mixer into a fine powder.
Add the Gongura paste and grind again. Spicy and tangy gongura pachadi is ready to be served.

It is typically consumed with rice, along with raw onion slices to munch with - which is a heavenly combination. It can also be used as chutney for dosa, idli etc.