Desi Fiesta

chutney

Venkaya pachi pulusu And Kandi Pachadi | Andhra Spl

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I always love andhra  dishes and when we were back in chennai would never miss to taste andhra meal in restaurants. My neighbours here are mostly from andhra and I get enjoy lot of new andhra  dishes from them. For this week as you all know I chose combo platter for BM I wanted to try this andhra spl combo platter from the list. This is such an yummy combo and goes so well.  Pulusu is an stew prepared two way one this the cooked version another is called pachi pulusu which the uncooked version normally prepared with tamarind pulp and onion with out any cooking. Vankay pachi pulusu and kandi pachadi is an classic andhra dish which served with hot steaming rice.

I am so happy I made this and we enjoyed it a lot . I also make them as a side for dosa or idli . Vankaya( Brinjal) pachi pulusu is made with roasted brinjal being mashed and just mixed with tamarind pulp , onion and other ingredients with out any further cooking needed.You might be wondering how the raw tamarind who taste but it was a delicious outcome the jaggery does it part to balance the taste and this pachi pulusu is an delicious and quick to make dish. This pulusu and pachadi marry so well that am in love with platter. Kandi pachadi is nothing but toor dal chutney as we may call , with very less ingredients this pachadi was so yummy and be sure you grind them a bit coarse to enjoy them . So for my second day of combo platter I am up with this classic andhra dish 🙂  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36. 

pulusu, stew, pachadi

Andhra cuisine



Venkaya Pachi Pulusu 






Ingredients

4 medium brinjals 
1 onion, finely chopped
1-2 green chillies, finely chopped
1 1/2 tbsp grated / Powdered jaggery  ( As needed)
1 tbsp Chopped coriander leaves
small lemon sized tamarind (soaked in 1 cup of warm water for 10 mins, extract a thick pulp)
1 1/2 cups water
salt to taste

For Tempering 

1/4 tsp Mustard seeds
1/2 tsp Cumin seeds
2 No Dry red chillis
1/2 tsp Urad dal 
1/4 tsp asafoetida 
 1 sprig curry leaves


Method

  •  Grease the brinjal with oil and roast them either on a low flame in a stove or You can do as I did microwave then for 10 – 12mins. 
  • Then peel the skin and mash the pulp.
  • In a bowl take the mashed brinjal pulp, add chopped onions, green chillis, tamarind extract, jaggery and salt. Mix them well  and add water to get a flowing consistency. 
  • The jaggery must  dissolve completely.
  •  Heat oil a pan, add the mustard seeds , cumin seeds and let them splutter. 
  • Then add urad dal , cook till the dal turns slight brown. Add the red chillis, hing and curry leaves.
  • Transfer this tempering to the prepared pachadi.
  • Garnish them with chopped coriander leaves.
  • Serve with hot steamed rice.
Kandi Pachadi 


Ingredients

1/2 cup Toor dal
1/4 tsp cumin seeds
1 clove garlic
A small lemon size tamaraind
2 tsp Oil
1 tsp urad dal 
salt to taste

For tempering 

1/4 tsp mustard seeds
1 tsp Urad  dal
1 sprig Curry leaves
1 tsp Oil 

Method
  • Heat 1 tsp oil in a pan, add the toor dal and roast it on low to  flame  till  they turn slight brown in color .
  • Then switch off the flame and remove  from pan,. Keep it aside.
  • In the same pan add another tsp of oil, add cumin seeds and roast them for a mt, add the split gram dal and stir fry . 
  • Then add red chillis and saute them on low heat. Remove from pan and cool them.
  •  Once cool, grind the  roasted ingredients, Toor dal,  garlic, tamarind and salt to a coarse paste by adding very little water . 
  • For tempering heat oil in a pan. Add the mustard seeds and let them splutter. Then add the urad dal and saute them till light brown. 
  • Add the curry leaves .
  • Transfer the tempering to the ground pachadi.
  • Serve them with steamed rice  and ghee .

Tri color Capsicum Thogayal

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My H is an fan of kothamali thogayal he likes green chutney and thogayal a lot so for a difference I tried the thogayal with colorful capsicum . They tasted extremely delicious and my H just loved  it. Making use of the colorful capsicum in this made the color of the dish more delightful and appealing . Reason why I used colorful peppers is thats they are not too strong to taste as green one. For 2nd day of BM I made this delicious and yummy tri color capsicum  thogayal  which can be served as a side for idli , dosa’s and any tiffin dishes. Lets move to the recipe of  this yummy capsicum  thogayal.Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

thogayal, chutney

tri color

Ingredients 

Capsicum ( red , orange , yellow ) – 3 No ( deseeded  and chopped)
Dry Red chilli   – 2- 3 ( whole)
Tamarind  – a small marble size ball / 1 tsp
Urad dal / black gram dal – 2 tbsp
Channa dal /bengal gram dal – 1 tbsp 
Oil- 1 tbsp  + 1 tsp for tempering
Mustard seeds – 1/2 tsp 
Cumin seeds – 1/4 tsp
Curry leaves – 1 sprig 
Salt to taste 

Method

  • In a pan heat 1 tbsp oil add urad dal , channa dal and saute till they turn light brown .
  • Add red chillies , tamarind,salt, chopped capsicum and saute till the skin shrinks and the capsicum gets cooked .
  •  Turn off the flame and cool the mixture  and blend them with out adding water to a semi coarse paste .
  • For tempering  heat 1 tsp add mustard seeds , cumin seeds and  after they splutter transfer this to the ground paste .
  • Serve this thogayal with idli , dosa or any tiffin varieties .
Tips 
As there is no water added this thogayal is a keeper for 2-3 days in refrigerator. 

Potato Onion chutney

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Have you ever tried to make a chutney with potato 🙂 here i am with yet another delicious chutney variety.  This chutney is an yummy and easy accompaniment for idli /dosa. Potato  when added to any recipe makes the recipe more tasty so i tried it as chutney this time.   My H and I love this chutney a bit spicier and this chutney has to be served warm 🙂 Lets move on to one unique chutney recipe 🙂

Ingredients

Boiled Potato – 1 large
Onion /shallots- 6-7 cup
curry leaves 1/2 cup
Green chillies- 2 no (i like spicy so added 2 chillies you can reduce )
salt to taste
oil- 1 tbsp

To temper

Mustard seeds – 1tsp
Urad dhal – 1tsp
Oil -1tbsp

Method

  •  Heat oil in a kadai/ skillet . Add the small onion/shallots and saute.
  • add green and curry leaves saute them
  • add boiled potatoes and saute for few minute.
  • Turn off the heat and let them cool
  • Grind it in blender to a smooth paste.
  • In a skillet heat oil , add mustard and urad dhal.
  • Now add the prepared paste and stir well if the mixture is too thick you can add water to it.
  • Bring them to boil and then turn off the heat.
  • Serve this chutney hot with idli/dosa.
Sending to  Cook’s joy

Dill leaves Chutney

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Made this delicious variety chutney for bread rolls and this was lovely combo :). My h and I loved this combo and this flavorful chutney was a great hit. You can serve this with any snack of your choice and this compliments the snack well. Dill leaves are so nutrition and healthy so i like to add them as much as possible .Lets quickly see how to make this quick and easy chutney .

Ingredients

1 Cup Dill leaves, chopped with stem 
1/2 Cup Grated Coconut
1 Cup Coriander leaves, chopped  with stem
2 Green Chillies
1″ piece Ginger
1/2 tsp Lemon
1/2 tsp salt

Method

  • Wash Dill and coriander leaves. 
  • Grind all ingredients till well combined and form a paste .
  •  Serve with Dosa, Idli, or any snack.

Tips

You can even temper them with mustard seeds , urad dal and curry leaves for much more flavor and taste. 

Sending to virundhu unna vaanga

Sending to  Cook’s joy

Tomatillo cilantro chutney

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First when  i saw this tomatillo i thought these are nothing but indian green tomato but when researched i came to know that it was totally different fruit. i just tasted a piece and it was tooooooooo tangy . So i just thought of making them to chutney.  The chutney turned out really yummm …

Lets look for the ingredients and method for making this yummmy and easy  chutney..

Ingredients

1 Bunch cilantro leaves (dhania)
2 small tomatillo ( chopped)
1 small size onion (chopped)
2-3 green chillies adjust to your taste
2 red chillies
1tsp oil
Salt to taste

Method

In a pan heat oil add red chillies, onion ,saute the onions till transparent. Now add the tomatilloes and cook the till they are nicely roasted and soft. Add salt and mix well. cool the mixture for a while and  transfer them to blender/mixer. Add chopped greenchillies, chopped cilantro/coriander leaves and them to a paste . There is no need to add water as tomatillo leaves out water while grinding . serve them as a side dish for idli or dosa.

If  u didn’t plan anything for valentines day and want to impress your wife’s …yess wife’s!!! bcoz we cook all time but one day if our hubby’s cook for us we feel so blessed isn’t it :)… so this recipe is for all those hubby’s want to impress  your wife’s 😛 just make a round dosa’s take a heart shaped cookie cutter ..cut the dosa’s in heart shape. now for plating .. Spread the tomatillo cilantro chutney place the heart shaped dosa’s and then garnish them with strawberries as shown in the pic .. 

Tadaaa !!!

Sending to  Cook’s joy

Orange peel chutney /pachadi

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The orange peel has is used in many traditional recipes like the candied orange peel. The Indianized way of using orange peel is always my favorite one such dish is the Orange Peel Chutney/pachadi. The tangy taste of this pachadi  can be accompanied with any parathas or rice.

Ingredients:

Orange Peel – 1 cup, chopped
Red chilli pd – 1 tsp
Urad Dal – 2 tsp
Tamarind – lemon size soaked in water (strain the tamarind water after few mins)
Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Asafoetida – a pinch
Jaggery pd- 1 tbsp

Salt as required

Method:

 

  •  Select loose jacketed orange and chop outer skin.
  •  Remove innermost white pith which is bitter in taste.
  •  Chop orange peel into pieces.
  •  Heat little oil, season with mustard seeds, asafoetida, curry leaves and urad dal.
  •  Add the orange rind and saute till soft. Add red chilli pd and tamarind water, salt and cook them till the raw smell goes off and oil leaves the corner of the mixture .At last add jaggery pd and mix.
  •   Your pachadi / chutney is ready to serve with dosa, idli, or side dish for any kozhambu with rice, parathas.

 

Ridge gourd peel chutney

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I Like to use the leftovers so tried this yummy chutney with ridge guard peel …

 

 

 

It tastes heavenly when mixed with rice along with a dash of til oil. It can also be had along with dosas, idlis, puris, and just about any dish. I had this chutney with  Carrot rava idli  .. yummmm i wanted more but nothing was left coz my hubby enjoyed it so much tat he finished all the chutney i made. I also made ridge gourd chutney which was equally yummy but i like the chutney which i made with the peel ..

Ingredients

1 tbsp other refined oil
1/2 cup finely chopped ridge gourd (turai) peels

NOTE: Just take a peeler and peel thin peel as they will become crispier when sauteed. Keep peeling till you see the white portion,the green has to be used.

 

1 tsp mustard seeds
2 tsp chana dal (split Bengal gram)
2 tsp urad dal (split black lentils)
1/2 tsp asafoetida
1 whole red chilli, broken into pieces
1 sprig chopped coriander
1 1/2 tbsp tamarind
1 sprig curry leaves
2 tbsp freshly grated coconut
salt to taste

Method

  • Heat 2 tsp of oil in a kadhai, add the ridge gourd peels and sauté on a medium flame for 4 to 5 minutes, while stirring continuously. Remove and keep aside.
  • For the tempering, heat the remaining 1 tsp of oil in the same kadhai and add the mustard seeds.
  • When the seeds crackle, add the curry leaves,chana dal, urad dal, asafoetida and red chillies and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
  • Pour the tempering over the sautéed ridge gourd peels and mix well.
  • Add the coriander, tamarind, coconut, salt and 1/3 cup of water and blend in a mixer to a smooth paste.  if you want temper the chutney with some mustard seeds, urad dhal and whole chilli ‘s again on top ..Store in an air-tight container and use as required.