TOMATO CHUTNEY:

Pre&cooking time – 15 min
Serves -……..
Cuisine – Andhra

Ingredients:

Tomatoes – 1/4 kg

green chillis -10

Cumin seeds – 1/2tbsp

split black gram dal -1tbsp

garlic – 6 or 7 cloves

tamarind – (little tamarind soak in little water)

oil -1tbsp

salt -enough


How to make:

1. Heat oil add split black gram dal,cumin seeds,green chillis fry for 1 min and place aside.

2.Now by adding little oil fry green chillies, tomatoes,tamarind slightly ….

3.Then grind fried tomatoes, green chillies, split black gram dal , cumin,tamarind,salt,garlic(don't fry garlic) to make paste.

4.Now tomato chutney is ready to taste with hot white rice and ghee.

CUCUMBER (DOSAKAYA) CHUTNEY:

Prep & Cooking: 20 mts

Serves - ....

Cuisine: Andhra

Ingredients:

cucumber -1 finely chopped

Tomatoes -2(small) finely chopped

Green chillies – 10 finely chopped

Tamarind (chinta pandu) -1 large lemon size measurement

Garlic (vellulli) - 10 flakes garlic

Salt - salt to taste

Oil – 3 or 4 tbsp

For tempering/poppu/tadka/talimpu/seasoning:

3 or 4 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
1 or 2 garlic flakes crushed
4 or 5 curry leaves

How To Make:

1.First cut cucumber into small pieces and keep aside(Note:don't cook cucumber pieces....raw cucumber chutney tastes good than cooked one).

2. Grind garlic,tomatoes,green chillies,tamarind ,salt to make paste .

3.Heat oil in one pan add thalimpu then add this above paste and fry for 5 min .

4. Turn off heat and cool above paste.

5. Now add above paste to the cucumber pieces & mix thoroughly.

6. Serve with hot rice or dosa with desi ghee.

MINT CHUTNEY:

Pre&cooking time – 15 min
Serves -……..
Cuisine – Andhra

Ingredients:

Mint – 2 small bunches

Dry red chillies -10

Cumin seeds – 1/2tbsp

split black gram dal -1tbsp

coriander seeds – 2 tbsp

garlic – 6 or 7 cloves

tamarind – (1 medium lemon size tamarind soak in little water)

oil -1tbsp

salt -enough

For tempering/popu/tadka/talimpu/seasoning:

1 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp split black gram dal

2 or 3 dry red chillis

4 or 5 curry leaves

Oil -1tbsp

How to make:

1. Heat oil add mint fry for 10 min and place aside.

2.Now by adding little oil fry red chillies, split black gram dal ,coriander seeds,Garlic ,cumin fry slightly ….

3.Then grind fried mint and fried red chillies, split black gram dal ,coriander seeds,Garlic ,cumin and add tamarind,salt to make paste.

4.To this mint paste add tempering .Now mint chutney is ready to taste with hot white rice and ghee.

VERUSENAGA PACHADI (OR)GROUND NUT CHUTNEY

Preparation & cooking time -20 mts
serves -15 persons
storage -1 day
cuisine -Andhra

Ingredients:

Ground nuts -1/4 cup
Veyinchina senagapappu (roasted bengalgram)-1/2 cup
Green chillis -4
Tamarind -small piece
Grated coconut powder -1/2 cup
Oil -1 tbsp
Water -2cups or enough

For tempering/popu/tadka/talimpu/seasoning:

1 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp split black gram dal
2 or 3 red chillis

4 or 5 curry leaves

How to make:

1.Heat oil in one pan add oil,green chillis,ground nuts,tamarind fry till contents turn golden brown in color on medium flame.

2.In the same pan add roasted bengalgram saute for a while.Turn off heat ,keep aside for cooling.

3.Grind above fried contents first then pour enough water for further grinding .Pour grinded paste in a vessel(add water if required to make thin paste or chutney).

4.Heat oil in one pan add poppu ingredients ,once they splutter add poppu to the above grinded thin paste.Now combine grated coconut to the above grinded thin paste.

5.Verusenaga pachadi (or) ground nut chutney ready to eat with idli or dosa or bonda or garelu

BEERAKAYA PACHADI (RIDGE or ANGULAR GOURD CHUTNEY):

Prep & Cooking: 20 mts

Serves 10 persons

Cuisine: Andhra

Ingredients:

Ridge gourd (Beera kayalu) -1/4 kg finely chopped

Tomatoes -2(large) finely chopped

Green chillies -25 finely chopped

Tamarind (chinta pandu) -1 large lemon size measurement

Garlic (vellulli) - 10 flakes garlic

Salt - salt to taste

Oil -1/4 cup

How To Make:

1. Heat ¼ cup oil in a pan , add ridge gourd,tomatoes,green chillies,tamarind cover it & cook for 10min .

2. Turn off heat and cool all cooked ingredients, grind all cooked ingredients with garlic to form paste

3. Now add salt to the above paste & mix thoroughly.

4. Serve with hot rice or dosa with desi ghee