MADRAS CUCUMBER CHUTNEY / DOSAKAYA PACCHADI.... This is a traditional andhra recipe which is a perfect side dish for hot rice, idly and dosa. This is one of the very low calorie vegetable rich in water content, vitamins and minerals and very low in sodium content and cholesterol. I prepare dal, curry and avakaya with this vegetable. DOSA AVAKAYA is also very famous andhra recipe (will update soon). This chutney is very simple to prepare and less time consuming one. Dont forget to taste before cutting... some may be bitter. If they are bitter taste of chutney may change. So lets know how to prepare this recipe....
INGREDIENTS
- 2 medium madras cucumber, remove peel and seeds and chop into small pieces.
- Lemon size tamarind, soaked.
- Salt as per taste
- 1/4 inch turmeric powder / haldi
- FOR THE TADKA
- 6-7 dry red chillies
- 1 sprig curry leaves
- 3-4 tbsp oil
- 1 tsp urad dal/minapappu
- 1 tsp aavaalu/mustard seeds/rai
- 1/2 tsp menthulu / methidana / fenugreek seeds
- 1/4 tsp hing
METHOD OF PREPARATION
- Clean and peel the skin of cucumber, cut into half and remove the seeds. Transfer into mixing bowl, keep aside.
- Take a tadka pan, add oil. Now add urad dal, methi dhana, mustard seeds, hing, curry leaves and red chillies. Let them fry. Keep aside. Keep a eye on it, tadka should not get burnt.
- Take a mixie jar, add tadka, soaked tamarind and grind coarsely. Now add half of the chopped cucumber pieces, salt and haldi. Grind into paste.
- Now add this paste to the remaining chopped cucumber pieces. Mix well. Serve with hot steamed rice with dash of ghee.
MURMURA / MARAMARAALU.... Very popular and easily available ingredient all over India. Today i am sharing with you a popular evening snack recipe with this ingredient that is MURMURA / PUFFED RICE MIXTURE. As you all know this is very famous street food recipe especially i remember this frequently eating near my house and in trains. I love that sound when bandiwala mixes this puffed rice with spices and coriander.Aaahhhh... for me its mouthwatering.... For u???? Lets know how to prepare this dish...
INGREDIENTS
2-3 glasses murmura/puffed rice / maramaraalu
2 onions, chopped into small pieces
2 tomatoes, deseeded and chopped into small pieces
1/2 cup chopped coriander leaves
2-3 tbsp peanuts / moongphali / pallilu
Salt as per taste
2 tbsp oil
Juice of 2-3 lemons
1 tsp red chilli powder
1 tsp chaat masala powder
1/4 tsp turmeric powder / haldi
PREPARATION
- Take small cooking vessel, add oil. Add peanuts and fry them on medium flame until they change their color. Keep it aside.
- Remove seeds of tomato and chop into small pieces.
- Chop onions, coriander leaves and keep aside.
- Extract juice from lemon.
METHOD OF COOKING
- Take a big mixing bowl. Add puffed rice, onions, tomatoes, salt, redchilli powder, chaat masala powder, turmeric powder, roasted peanuts along with oil, coriander leaves and lemon juice.
- Mix well. Serve immediately with tea.
TIPS
- U can adjust spice powders, lemon juice as per your taste.
Hello all... HAPPY NEW YEAR to everyone :) Today i am back with another AndhraPradesh recipe that too a chutney recipe that is RIDGEGOURD PEEL TOMATO CHUTNEY.. In telugu we call it as BEERAKAYA POTTU TOMATO PACCHADI.. I am very excited to post this recipe as this is my first recipe in this new year and one of my all time favorite recipe. As you all know ridgegourd is very rich in watercontent, dietary fiber, vitamins and minerals. Already i posted before one method of ridgegourd chutney recipe. I prepared that with ridgegourd pieces. U can check it here by clicking this link. RIDGEGOURD CHUTNEY. Generally after peeling ridgegourd we throw away the peel. But today i am sharing with you chutney prepared with ridgegourd peel. Very tasty and simple to prepare. Addition of tomatoes, tamarind and tadka gives extra flavour to the dish. So lets know how to prepare this recipe...
Preparation & cooking time : 25 mins
Serves 4
INGREDIENTS
1/2 kg peel of ridgegourd, cleaned
3 tomatoes
Small lemon size tamarind, soaked
Salt as per taste
1/4 tsp turmeric powder
1/2 tbsp jaggery
5-6 garlic pods(optional)
3 tbsp oil
FOR TADKA/TEMPERING/POPU
2 Tbsp oil
1 sprig curryleaves
1 tsp urad dal / minapappu
1 tsp mustard seeds/rai / aavalu
1/4 tsp fenugreek seeds / menthulu
6-7 dried red chillies
1/4 tsp hing
PREPARATION
- Clean ridgegourd peel. Keep aside.
- Soak tamarind in water. Keep aside.
- Chop tomatoes into medium pieces. Keep aside.
METHOD OF COOKING
- Take a cooking vessel. Add oil. Once the oil is heat add ridgegourd peel, tomatoes. Mix well and cook until tomatoes turn soft and mushy and until ridgegourd peel changes its colour. Cook on medium heat. Turn off the flame and let it cool.
- In the meanwhile take tadka pan,add oil. Once the oil is heat add the ingredients mentioned above FOR THE TADKA. Let it fry. Tadka should not get burnt. Keep a look on it. Once it is done let it cool.
- Take a mixie jar, add fried ridgegourd peel-tomato mixture, soaked tamarind, salt, turmeric powder, jaggery, garlic pods and tadka.
- Grind into paste. If it is thick u can add some water and grind into paste.
- Transfer into serving bowl and serve with hot steamed rice with dash of ghee.
TIPS
- U can avoid garlic if you don't like the flavor. Its optional.
