Hello all... I am back with another traditional and south Indian special chutney recipe that is BOTTLEGOURD TOMATO CHUTNEY :) As you all know bottlegourd is very rich in water content, vitamins and minerals. But many of us prepare curry and dal with this vegetable. But for a change and to enjoy your tastebuds try this recipe.. Combination with tomatoes gives a delicious flavor to this chutney. This goes very well with dosa, idly and hot steamed rice.. Very simple to prepare with ingredients that are easily available in home..
Preparation & Cooking time : 30 mins
Serves 2-3
INGREDIENTS
1/4 piece of bottlegourd
2-3 tomatoes
Small lemon size tamarind, soaked
Salt as per taste
1/4 tsp turmeric powder
1/2 tbsp jaggery(optional)
2 tbsp oil
FOR TADKA / SEASONING
6-7 dry red chillies
1 tsp urad dal / split black gram / minapappu
1 tsp mustard seeds / rai / aavaalu
1/4 tsp methidhana / menthulu / fenugreek seeds
1 sprig curry leaves
1/4 tsp hing
3 tbsp oil
PREPARATION
- Peel bottlegourd, chop into medium size pieces.
- Chop tomato into big pieces.
- Now pressure cook both bottlegourd and tomato for 4-5 whistles. Let it cool. Strain and keep aside.
- Soak tamarind, keep aside.
METHOD OF COOKING
- Take a cooking pan, add oil. Once the oil is heat add boiled bottlegourd and tomato pieces. Fry for 5 mins. Let it cool.
- Take a tadka pan, add oil. Once the oil is heat add the ingredients FOR TADKA mentioned above. Let it fry. Nice aroma will come when it fries. Take care it should not get burnt. Let it cool.
- Take a mixie jar, add bottlegourd-tomato mixture, soaked tamarind, fried tadka, salt, turmeric powder and jaggery.
- Blend into paste. No need to add water as both vegetables contain water.
- Transfer into serving bowl.
- Serve with dosa, idly or hot steamed rice.
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.
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.
Hello all... Today i am sharing with you andhrapradesh recipe that is SNAKEGOURD YOGHURT CHUTNEY/ POTLAKAYA PERUGU PACCHADI... As i am an south indian, thought of sharing this recipe. In Andhra we call it POTLAKAYA. Most of the people don't know this recipe and how to prepare exactly. Generally this is a less preferred vegetable but actually this is a very healthy vegetable rich in dietary fibre, proteins, vitamins and minerals. Especially this vegetable is preferred during ceremonies and given to breast feeding mothers. This goes well with hot steamed rice, chapati or pulka. Very simple to prepare with easy ingredients that are available in home. So lets know how to prepare this dish.
Preparation time : 15 mins
Cooking time : 5-10 mins
Serves 2-3
INGREDIENTS
- 1 tender snakegourd, chopped into round pieces.
- 500gms curd(approx), u can increase as per your taste.
- 2 tbsp ginger-green chillies paste
- 1/4 tsp turmeric powder
- Salt as per taste.
- 1/4 cup coriander leaves, chopped
- FOR THE TADKA/TEMPERING/POPU
- 1-2 tbsp oil
- 1 tsp urad dal/minapappu
- 1 tsp mustard seeds/rai/aavalu
- 1 tsp jeera/jeelakarra
- 2-3 dried red chillies, broken into 1 inch pieces
- 1 sprig curry leaves
- 1/4 tsp hing/asafoetida
PREPARATION
- First remove the edges of the snakegourd and chop into round pieces. Pressure cook for 1 whistle along with turmeric powder. Keep it aside and let it cool. Once it cools down strain these pieces. Let them cool.
- Take 2 inches ginger piece and 3 green chillies and grind into fine paste.
- Beat curd until smooth, keep aside.
- Chop coriander leaves, keep aside.
METHOD OF COOKING
- Take a mixing bowl add boiled snakegourd pieces, curd, ginger-green chillies paste, salt. Mix well.
- Take a tadka pan, add oil. Once the oil is heat add the ingredients mentioned FOR THE TADKA above.
- Add this tadka to the curd mixture.
- Add coriander leaves, mix well.
- Serve with hot steamed rice, chapati or pulka.
TIPS
- U can increase curd as per your taste.
- U can increase or decrease ginger-green chillies paste as per your taste.
RED CHUTNEY / ONION CHUTNEY.... One of my favorite chutney prepared instantly. This is a perfect combination for dosa and idly... This chutney can be used as side dish or can be used as spread on dosa.. especially while preparing masala dosa... Very simple and easy to prepare with few ingredients..
Preparation & cooking time : 15 mins
INGREDIENTS
3 medium onions, diced into cubes
5-6 dry red chillies, soaked in hot water for 10 mins
5-6 garlic pods
1 small lemon size tamarind, soaked in hot water
1 tsp jeera/cumin seeds / jeelakarra
1 tbsp roasted chanadal / putnalapappu
Salt as per taste
PREPARATION
- Soak dry red chillies in hot water for 10 mins.
- Soak the tamarind in hot water for 10 mins. This helps in making tamarind more soft n juicy.
- Dice the onions into cubes and keep aside.
- Peel the skin of garlic pods and keep aside.
METHOD OF COOKING
- Take a mixie jar or blending jar and add the ingredients listed above one by one.....onions, soaked red chillies, garlic pods, soaked tamarind, jeera,roasted chanadal and salt.
- Grind into fine paste.
- Transfer into serving bowl and serve with dosa or idly.
TIPS
- U can increase or decrease the quantity of red chillies as per your taste.
COCONUT CHUTNEY or KOBBARI PACCHADI... This is one of the very famous special dish of ANDHRA PRADESH. When there are no vegetables or want to prepare any simple and easy dish.. this is one of the best dish to prepare.. Goes best with idly or dosa.. and tastes heavenly with rice and dash of ghee.. Very simple and easy to prepare with few ingredients. Addition of tadka, tamarind and red chillies gives a very nice flavor and aroma to the dish..
As you know TOMATOES are one of the best which we use regularly in our daily cuisine.. This is very rich in antioxidants, vitamins, minerals and water content too.. Usually we use red colour ones for cooking in various recipes.. but here we are using raw ones.. Today i am sharing with you andhra special chutney prepared with raw tomatoes and curd.. This is one of my favorite recipe which i prepare regularly and this i learned from my aunty's mother-in-law. Addition of tadka gives you a very nice and tasty flavor to the dish.
GROUNDNUT CHUTNEY... Today i am sharing with you one of my favorite recipe.. This is a very good substitute to coconut chutney. Generally we usually have heavy breakfasts in the morning like idly, dosa, upma etc... Usually we have these with coconut chutney.. But this chutney is also a very good combination for these items.. Very simple,easy and quick to prepare with a few ingredients... Groundnuts are very rich in nutrients... Healthy for kids also.. So prepare this and enjoy...
CORIANDER / KOTTHIMEERA... is one of my favorite leafy vegetable which i use in daily cuisine.. As u know coriander leaves are used in different varieties in curries, dals, pickles, chutneys, stews etc.. Today i am shring with you different n spicy style chutney learned from my sister-in-law. U can have this with hot rice, chapathi, idly or dosa. Very simple n easy to prepare n tasty too..
EGGPLANT CHUTNEY/VANKAYA PACCHADI... This is one of the traditional and famous andhra recipe similar to baingan bharta. This is a simple dish where the brinjal is directly cooked on the gas stove and blended with spices which is very tasty. Today i am sharing with you simple an easy method prepared with very few ingredients.
Today i am sharing with you andhra special and traditional chutney BEERAKAYA/ RIDGE GOURD PACCHADI. Ridge gourd is a very healthy vegetable and is very rich in water content, fiber, vitamins and minerals. This is usually cooked in different styles in various places... will post soon... This chutney is very easy and simple to prepare.. goes best with hot rice, side dish for idly, dosa etc...
The very famous GREEN CHUTNEY. This one is regularly used in chat items and can be used as dip and spread also. U can use it as dip for tikka and kebab items and used as spread on sandwiches. Very easy to prepare....
