Peanut Chutney

Ingredients:

• Peanuts/Groundnuts - 1 Cup
• Chana Dal - 1 Tbps
• Urad Dal - 1 Tbsp
• Green Chillies - 4 to 5 No's
• Ginger - Small Piece (Optional)
• Salt - As Needed
• Water - As Required
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp
• Hing - 1/4 Tsp
• Curry Leaves - Few
• Oil - 2 Tsps

Preparations:

1. Dry roast peanuts in low flame to ensure even roasting. Once its is crisp, transfer to a plate for cooling and roast channa and urad dal. Cool everything. Remove the skin of the peanuts completely.
2. Place in the mixer and grind with green chillies, ginger (if desired), salt and water. Grind smoothly.
3. Heat oil for tempering in a small pan. Add mustard seeds , jeera and allow them to splutter. Add Hing and curry leaves and turn off the heat. Pour the tempering over the chutney and mix well.
4. Serve this hotel style coconut chutney along side with idli or dosa.

Gongura Pachadi

Ingredients:

• Gongura - 1 Bunch
• Green Chillies - 10 No's
• Oil - 15 tsps
• Turmeric - 1/4 tsp
• Mustard Seeds - 1 1/2 tsps
• Hing - 1/2 tsp
• Methi Powder - 1/2 tsp
• Salt - 1 1/2 tsps
• Red Chilli Powder - 2 tsps
• Onion - 1 Small (Chopped Finely)

Preparation:

1. Pluck the leaves of Gongura from the stems. Wash, clean and and keep it aside. On a clean cloth or tissue paper, spread these leaves to dry. 
2. Take 2 tsps of oil in a deep pan and heat it. When oil is hot add the dried Gongura leaves, Green Chillies and fry them in the oil till they change color from Green to Brown or Black.
3. Let it cool and add the fried Gongura, Green Chillies, Turmeric and Salt to a mixer grinder and grind it to a smooth paste by adding water if required.
4. Take 8 tsps of oil in a pan and heat it.When Oil is hot add Mustard Seeds and fry till they splutter.
5. Add Hing and Methi Powder and fry well.
6. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
7. Finally, add the seasoning to the ground Gongura mixture and mix well.
8. Take 5 tsps of oil in a pan and heat it.Add finely chopped Onions and fry till they are translucent.
9. Add fried Onions to Gongura mixture and mix well.
10. Transfer this to a serving bowl.

Kothimeera Pachadi

Ingredients:

• Coriander - 1 Bunch
• Turmeric Powder - 1/4 tsp
• Salt - 1 tsp
• Green Chillies - 6 No's
• Jaggery - 10 gms
• Tamarind - Small Gooseberry Size
• Mustard Seeds - 1 tsp
• Cumin Seeds (Jeera) - 1/2 tsp
• Methi Powder - 1/2 tsp
• Red Chilli Powder - 1 1/2 tsps
• Hing - 1/2 tsp
• Oil - 4 to 5 tsps
• Water - As Required

Preparation: 

1. Add washed and cleaned Coriander, Chopped Green Chillies, Turmeric, Salt, Jaggery and Tamarind to a mixer and grind to a paste adding water if required.
2. Heat a pan and add oil to it. Add Mustard Seeds and Jeera and fry till the seeds start changing color.
3. Add Hing and Methi Powder and fry well.
4. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
5. Finally, add the seasoning to the ground Coriander mixture and mix well.
6. Transfer this to a serving bowl.
7. This goes well with Idli, Dosa etc.

Tomato Pachadi

Ingredients:

• Tomatoes - 6 No's
• Turmeric Powder - 1/4 tsp
• Tamarind - Medium Gooseberry Size
• Salt - 1 1/2 tsp
• Red Chilli Powder - 2tsps
• Methi Powder - 1/2 tsp
• Mustard Seeds - 1 tsp
• Hing - 1/4 tsp
• Oil - 8 tsps

Preparation: 

1. Wash, Clean, Cut the Tomatoes.
2. Heat a non-stick  pan and add 1 tsp of oil to it. Add Cut Tomatoes, Turemric, Tamarind and Salt and cook well.
3. Cook Covered till Tomatoes are soft and juice oozes out from it.
4. Let it cool and take the cooked ingredients to a mixie jar and grind to a smooth paste.
5. Heat a pan and add oil to it. Add Mustard Seeds and fry till the seeds start changing color.
6. Add Hing and Methi Powder and fry well.
7. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
8. Finally, add the seasoning to the ground Tomato mixture and mix well.
9. This goes well with Idli, Dosa, Utappam and Hot Rice.

Dosakaya Mukkala Pachadi

Ingredients:

• Dosakaya - 1 Medium
• Turmeric Powder - 1/4 tsp
• Tamarind - Small Gooseberry Size
• Salt - 1 tsp
• Coriander - 10 Springs
• Green Chillies - 6 to 8 No's
• Red Chillies - 6 No's
• Urad Dal - 1 1/2 tsp
• Methi Seeds - 1/4 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds (Jeera) - 1/2 tsp
• Chana Dal - 1/2 tsp
• Hing - 1/4 tsp
• Oil - 6 tsps

Preparation: 

1. Wash, Clean, Peel and Cut Dosakaya. Discard the seeds.Taste the Dosakaya for bitterness before proceding further. If the bitterness is in the flesh, choose another Dosakaya.Chop the Dosakaya into fine pieces.
2. Heat a pan and add oil to it. Add Urad Dal, Chana Dal, Mustard Seeds, Jeera and lastly Methi seeds and fry till the seeds start changing color.
3. Add Red chillies, Hing and fry well.
4. Add 3 tsps of Cut Dosakaya pieces, Coriander,Green Chillies,Salt, Turmeric,Tamarind and finally add the seasoning to the mixie jar and grind them to a coarse paste.
5. Add the ground mixture to the remaining chopped Dosakaya pieces amd mix well.
6. Transfer this to a serving bowl.

Allam Pachadi

Ingredients:

• Ginger - 10 gms
• Turmeric Powder - 1/4 tsp
• Salt - 1 tsp
• Green Chillies - 8 to 10 No's
• Jaggery - 40 gms
• Tamarind - Big Gooseberry Size
• Mustard Seeds - 1 tsp
• Cumin Seeds (Jeera) - 1/2 tsp
• Methi Powder - 1/2 tsp
• Red Chilli Powder - 1 1/2 tsps
• Hing - 1/2 tsp
• Oil - 4 to 5 tsps
• Water - As Required

Preparation : 

1. Add peeled and cut Ginger Pieces, Chopped Green Chillies, Turmeric, Salt, Jaggery and Tamarind to a mixer and grind to a paste adding required water.
2. Heat a pan and add oil to it. Add Mustard Seeds and Jeera and fry till the seeds start changing color.
3. Add Hing and Methi Powder and fry well.
4. Simmer it and add Red Chilli Powder and mix well. As soon as u add Red Chilli Powder, switch off the stove as it gets burnt easily.
5. Finally, add the seasoning to the ground Ginger mixture and mix well.
6. Transfer this to a serving bowl.
7. This goes well with Idli, Dosa, Pesarattu etc.

Coconut Chutney

Ingredients:

• Coconut - 1 cup of small pieces / Half piece of coconut
• Dalia - Fistfull, (Roasted Bengal Gram/Putnala Pappu)
• Green Chilies - 2 to 3
• Ginger - 1/2 inch
• Salt - To Taste
• Tamarind - A very small size (Optional)
• Coriander leaves - 3 to 4 Springs (Optional)
• Water - As Required
• Curry leaves - A spring
• Mustard seeds (Aavalu) - 1/2 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Asafoetida (Hing) - A pinch
• Oil - 1 tsp

 Preparation:

1. Grind fresh coconut, roasted bengal gram, green chilies, ginger, tamarind (Optional), coriander leas (optional) and salt to a smooth paste by adding required water. Remove onto a serving bowl.
2. Heat oil for tempering in a small pan. Add mustard seeds , jeera and allow them to splutter. Add Hing and curry leaves and turn off the heat. Pour the tempering over the chutney and mix well.
3.  Serve this hotel style coconut chutney along side with idli or dosa.

Note:

1. Scrape out the outer brown layer of the coconut for a white colored coconut chutney.
2. You can also add tamarind and few coriander leaves  to step 1 for an added flavor.

           

Ugadi Pachhadi

Ingredients:

• Tamarind Pulp – 2tbsps
• Grated Jaggery – 1tbsp
• Green Chillies – 1/4tsp Finely Chopped
• Salt – 1/8tsp
• Mango Pieces – 1tsp Finely Chopped
• Neem Flowers – 1tsp

Preparation:

1. Pluck Neem Flowers from the stems and keep them aside.
2. Take a tender and raw Mango and wash it. Peel the Mango and cut it vertically. Remove the inner portion of the mango (JEEDI) and cut it into fine pieces.
3. Soak Tamarind in water till soft. Squeeze out pulp from the soaked Tamarind.
4. Grate or powder the Jaggery.
5. Wash and finely chop the Green Chilli.
6. Take tamarind pulp in a bowl and add finely chopped green chilies, neem flowers, grated jaggery, finely chopped mango and salt. Mix all well till the jaggery is melted.
7. Serve this tasty pachhadi and enjoy the six flavors of this unique pachhadi and welcome the TELUGU NEW YEAR.