Mom's Recipies

Chintakaya Pachadi / Raw Tamarind Chutney is a tangy chutney prepared using raw tender Tamarind or fresh Tamarind, which is very famous in Andhra and Telangana households.This chutney is Lip smacking and is simply delicious with hot piping plain rice.

Ingredients :-

Raw tamarind : 15 to 20
Green chillies - 10
Salt to taste
Asafoetida / Hing - a pinch
Split Urad Dal -1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds _ 1/4 tsp
Oil - 2 tsps
Curry leaves - 1 springs.

Method:-

1) Wash thoroughly raw tamarind  and green chilles under running water .
2) Dry them fully. Wipe the tamarind pieces with cloth to remove the water. Cut in to pieces.
3) Grind all the ingredients green chilly, salt, raw tamarind in a mixer or blender to get the coarse texture.



4) Adjust the seasoning.
5) Add Oil to Kadai, add mustard seeds when it splutters then add cumin seeds , urad dal , hing ,curry leaves.
6) Add grounded Tamarind chutney to this seasoning , mix well and fry for 1 minute and switch off the flame.




7) Chutney is ready to eat or store.
8) Serve it with hot rice and dollop of ghee..

  
Tips:-

 Raw tamarind should be tender one otherwise it will have seeds.
You can either fry green chillies with/without oil or you can use raw ones.
The shelf life of this pachadi is 3-4 days without refrigeration and 10-14 days with refrigeration.

This chutney that goes extremely well with idli, dosa, uttapam, upma and medu vada.This is very easy to make.This hotel style coconut chutney's main ingredient is roasted bengal gram / roasted chana dal /Putanaala pappu.

Ingredients :-

    1 cup Grated fresh coconut or frozen (or cut into pieces)
    1/2 cup roasted chana dal/split chick pea /putanaala pappu
    3-4  green chilies, chopped
    1 sprig Curry Leaves
    2 tsp oil
    Salt to taste
    1/4 mustard seeds
    1/4 cumin seeds
    1 whole dry red chilli
    A pinch of asafoetida/hing

Method :-
1) Grind grated coconut,split chick pea /putnaala pappu and green chillies in a mixer adding about 1/2 cup of water to a smooth paste.
2) Heat 1 tsp of oil in a pan. Add mustard seeds and let them splutter.Then add the urad dal and slightly brown it. Then add cumin seeds,dry red chilli,curry leaves,hing /asafoetida.
3) Fry for some seconds till the curry leaves start to become crisp. Make sure the red chilli don't burn.
4) Pour the tempering into the chutney and mix well.
5) Serve the coconut chutney immediately with idli, dosa, uttapam or medu vada.

 

This Spicy Peanut chutney is very easy to make .This chutney tastes great as we grind the tempering here and mix it with peanut garlic paste. It tastes great with Idlis , Dosas and Upma.

Adapted from ~ VahRehVah



Ingredients :-

Peanuts / groundnuts (roasted) - 1 cup /150 gms
Garlic - 5
Chilly powder - 1½ tbsp
Tamarind juice - ¼ cup
salt to taste
water - 1/2 cup

For poppu/tadka/seasoning:
Mustard seeds - ¼ tsp
Cumin seeds - ¼ tsp
Urad daal - 2 tbsp
Curry leaves - 2 sprigs
Oil-2 tbsp
Hing - A pinch

 
Method:-



Heat oil in a pan on medium flame .Add crushed garlic cook till it is slightly fried.Add roasted peanuts slightly fry.Add red chilly powder and switch off the flame.Then add tamarind juice, salt, mix this all together. Put it into the blender and make a paste. You have to add lot of water for grinding because peanuts when we make paste it really get thick.We have to make chutney into a pouring consistency.

For tempering heat oil in a pan and add mustard seeds, when mustard seeds splutter,reduce the flame.Add cumin seeds, Urad dal,hing, curry leaves and cook on slow flame.Roast this till Urad dal is golden in colour.Let it cool down put it into the blender make a coarse powder.

Take a bowl add peanuts garlic paste and add the tempering mixture, mix it well.

Spicy fiery Peanut Chutney is ready.

Serve this with Idli , Dosa , Upma.

 Peanut curd chutney is a Fasting / Vrat chutney. It is the best accompaniment for fasting /Vrat recipes such sabudana vada,Kuttu ki puri ,Ragira puri ,Vrat ke chawal etc.It is very easy to make and is delicious to eat.

Ingredients :-

2 cups Peanuts /Groundnuts roasted
1 1/2 cups fresh Curds /Yogurt/ Dahi
5 Green Chillies chopped
1 tbsp Lemon Juice
2 tsp Cumin Seeds (jeera)
Rock Salt  or sendha namak to taste

Method :-

Heat a pan and roast peanuts in it on low flame for 5 mins.
Switch off the flame and keep it aside.
After it is lightly cooled then coarse crush the roasted peanuts in blender or mixer.
Add chopped chillies ,cumin seeds ,rock salt and blend it in a mixer.
Then add beaten curd and lemon juice and blend in a mixer till smooth without using any water.
Serve it with Sabudana Vada ,Sabudana Thalipeeth ,Kuttu Ki Puri ,Vrat ke Chawal etc.

Tips:-

Adjust spice according to your taste
Store refrigerated in an air-tight container and use when required.
Do not add any water while grinding, or the chutney might become watery.

 Tomato Mint Chutney is a simple and delicious Chutney.It goes well with Dosas and Idlis. Due to its tangy  and minty taste children likes to have this.

Preparation time: 5 minutes
Cooking time: 15 minutes
Yields ~ 2 cups


 Ingredients :-

2 Large ripe tomatoes, chopped
1 cup of fresh mint leaves, chopped
2 medium-sized onions, chopped
3 Garlic Cloves ,chopped
1/4 cup roasted gram dal /Dalva
5-7 dry red chillies or green chillies
1 marble sized ball of tamarind  (soak in little water)
1/4 tsp of asafoetida / hing
1 tbsp of oil
1/4 tsp of mustard seeds
1/2 tsp of urad dal
Salt to taste

Method:-

1. Heat oil in a pan add the urad dal and red chillies and saute for few seconds until golden brown.
2. Then add the onions and garlic and when they turn golden brown (about 4-5 mins), add chopped tomatoes. Stir well and cook for another 5-6 mins until the tomatoes turn soft.
3. Then add the chopped mint leaves and cook for 2-3 mins until the leaves wilt and soften.
4. Then, add the roasted gram dal and salt.
5. Mix well to combine all the ingredients together and remove from fire.
6. Cool and grind adding the tamarind and little water.
7. In the same pan, add few more drops of oil and saute the mustard seeds when mustard seeds pop then add hing and turn off the flame.
8. Add the grounded chutney to this tempering and mix well.
9. A delicious, simple chutney that's bursting with mint flavor is now ready !!!
10. Serve with Rice, Dosas, Idlis and Rotis.

• For a variation in flavor, replace mint with coriander leaves .
• Adjust the amount of red chillies or green chillies as per your taste.

This peanut chutney is a good substitute for coconut chutney. Sometimes we run out of coconut then we can immediately make this Peanut Chutney. This quick peanut chutney goes very well with idli, dosa, medu vada ,upma or uttapam.

Ingredients :-

1/2 cup peanuts /Groundnuts
1/4 cup roasted chana dal/putanaala pappu/dalia
5 green Chillies , chopped
1 or 2 tsp oil
salt as required
water as required

For Tempering/Tadka/Talimpu:

1/2 tsp mustard seeds
1/2 tsp urad dal(minapapappu,black gram)
10 curry leaves (optional)
A pinch of asafoetida/hing
1 whole dry red chilli




Method :-

  1.  Heat oil in a pan.
  2.  Fry the peanuts on a low flame for 3-4 minutes.
  3.   Add  few curry leaves and fry for a minute. 
  4.  Then add the roasted chana dal /Putanaala pappu and fry for 2-3 minutes on a low flame.
    Let this mixture little bit cool down. Add this mixture in a chutney grinder or a small blender.
  5.  Add in chopped green chilies and salt.
  6.  Pour some water and grind the peanut chutney to a smooth consistency.
  7.  Make the peanut chutney to medium consistency.
  8.  Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter.
   9.  Add the urad dal and dry red  chilli and slightly saute it. When it turns golden brown  add
    curry  leaves and hing and switch off the flame.
 10.  Add this tempering to the ground Peanut Chutney.
 11.  Serve yummy peanut chutney with Idli, Dosa, Rava Dosa , Pesarattu , Medu Vada, Uttapam or Upma .

Onion Chutney


Here’s a recipe for a Chutney that is very easier to prepare. This is something I learned  from my mother-in-law.It serves as the perfect accompaniment to dosas.

Ingredients:-

1. In a shallow pan, heat the oil. Add the onions, stir fry them till they become transparent and the edges turn golden brown.
2. Turn off the heat and let them cool for a few minutes.
3. When cooled, blend together the onions, coconut, chilli Powder,salt,Fried gram dal till it makes a smooth paste.
4. Add a few teaspoons of water if necessary.
5. Serve with Hot Hot Dosas. 
6. This Spicy Onion can be applied while making dosas .