MIXED VEGETABLE CHUTNEY

When you are running out of the veggies and left  with only one or two of each variety, go for this simple chutney. I still remember those school days when my mother used to make this delicious chutney. 

INGREDIENTS

• Brinjal pieces                 1/2 cup
• Ridge gourd                   1/2cup
• Onion                             1/2 cup
• Tomato                           1/4 cup
• Green chilies                  4
• Salt                                 To taste
• Sugar                              1 Tsp
• Turmeric                         1/2 tsp
• Coriander                       4 sprigs
• Curry leaves                   a few
• Tamarind                        1 inch piece
• Oil                                  3 Tsp
• Chana, urad  dal             1 Tsp each
• Jeera                               1 Tsp
• Mustard                          1/2 tsp
• Hing                               1/4 tsp 

PROCEDURE
I use only the above veggies, you can try adding capsicum, dosakay too.
Heat 1 Tsp of oil and add the tadka ingredients( chana, urad dal, jeera, mustard, hing).
Add the slit chilies too. Slitting the chilies is very important, so that they don't burst out in hot oil.
When the dals turn golden brown keep the tadka aside.
Heat the remaining oil in the same pan and add the veggies, salt, sugar, turmeric, tamarind.
Cover and cook for 15 minutes and 15 minutes without the lid or till all the water is evaporated and the veggies are completely cooked.
Let cool and then grind the veggies along with the tadka, coriander sprigs and curry leaves.
Serve with hot rice or any Indian bread.

TOMATO PUDIAN CHUTNEY

A simple chutney for rice or any South Indian Tiffins'……idly, dosa, uthappam and etc.

INGREDIENTS

• Pudina                      1 whole large bunch
• Tomatoes                  2 big
• Red chilies                6
• Tamarind                  1 inch piece(soaked in water)
• Oil                            2 Tsp
• Urad dal                   1 tsp
• Chana dal                 1 tsp
• Mustard                    1/2 tsp
• Jeera                         1/2 tsp
• Hing                         a pinch
• Salt                           to taste
• Sugar                       1 Tsp

PROCEDURE

Heat  1Tsp of oil in a pan and add the tadka ingredients (dals, mustard, jeera, hint and chilies)

Remove the tadka  and set aside.

Add some more oil and fry the pudina. When the leaves become dark and when the water from the leaves stop spluttering add the tomato pieces. 

Add the salt, sugar, tamarind. 

Cover and cook for 10 minutes on a slow flame and 10 minutes without lid.
Grind half of the tadka, cooked pudina and tomato mixture.
Top up with remaining tadka and serve with hot rice.

ONION-PEANUT CHUTNEY(MADRAS CHUTNEY)

Madras chutney as it is called is very famous in my childhood days. My aunt used to make it for breakfast. Made with peanuts and onions, the chutney tastes awesome with idly, dosa, vada, upma etc.

INGREDIENTS

Peanuts                    1 cup
Onion                      1 large
Red chilies               5
Salt                          to taste
Tamarind                 a small piece

For tadka
Oil                          2 Tsp
Chana dal               1/2 tsp
Urad dal                 1/2 tsp
Mustard                  1/4 tsp
Hing                       a pinch
Red chillies            2


PROCEDURE

Fry the peanuts on a slow flame with some oil. Let them cool.
Chop the onion and fry the onion pieces in a table spoon of oil.
Grind the peanuts, fried onions, salt, red chilies, tamarind. Add the water as required.
Fry the tadka ingredients in a table spoon of oil.
Add the tadka to the chutney.

IDLY CHUTNEY WITH A TWIST

If you want idly chutney as you get it in some hotels then you will want to look at this recipe. Some of the restaurants serve the idly chutney with some garlic in it. If you are a garlic lover try this out.

INGREDIENTS
Fresh coconut                 1 cup grated
Roasted chana dal           1/2 cup
Cashew                           a handful
Garlic cloves                   2-3 large
Green chilies                   5
Salt                                 as required
Tamarind                        1 inch piece

For seasoning
Oil                                 1 Tsp.
Chana dal                      1/2 tsp.
Urad dal                        1/2 tsp.
Mustard                         1/2 tsp.
Curry leaves                  a few
Red chillies                   2

PROCEDURE
Grind the coconut, dal, garlic cloves, cashews, green chilies, salt, tamarind with water. Check the consistency as per your requirement.
Heat oil and add the tadka ingredients.
When the tadka is done add it to the chutney.
Serve with idly, dosa, upma, utappam........

IDLY CHUTNEY(FRIED CHANA, CASHEWS, SESAME, COCONUT, PEANUTS)

From the post heading you will be able to know what all are included in this chutney and how tasty it would be. This is not my recipe. My aunt makes this wonderful chutney and this is her own creation. All the ingredients used are tasty as is and when they are mixed together, they are like a burst of tastiness in your mouth. You got to try this for sure.

INGREDIENTS

Roasted channa dal              1/4 cup
Cashews                              1/4 cup
Peanuts                                1/4 cup
Sesame seeds                       2 -3 Tsp
Fresh coconut                      1/4 cup chopped
Green chilies                       5-6(more if you like it spicy)
Salt                                      to taste
Oil                                       1 Tsp
Chana and urad dal             1/2 tsp each
Mustard                               1/4 tsp
Hing                                    a pinch

PROCEDURE

Dry roast the cashews for 2-3 minutes.
Dry roast the peanuts completely and remove the skins.
Similarly dry roast the sesame seeds.
Grind the roasted chana, peanuts, cashews, coconut pieces, sesame seeds, green chillies, salt.
Add water according to your consistency and taste.
Fry the tadka ingredients in the oil and add it to your chutney.
Believe me you are going to be filled with praises at the breakfast table.

MAMIDIKAYA TURUMU PACHADI

When it comes to recipes with raw mango, Aavakaya takes the top position. Apart from this many other   pickles and chutneys are also made. Mamaidikaya turumu pachadi is one such recipe which is simple to make and can be stored for a month or two. And more over it can be made when ever you find mangoes in the market. Give it a try.

INGREDIENTS
Grated mango                    2 cups
Gingilly Oil                        1/2 cup
Chilly powder                    2 Tsp
Salt                                     2 Tsp
Fenugreek powder             1 Tsp
Mustard powder                 1/2 tsp
Mustard seeds                    1 Tsp

PROCEDURE

To make the fenugreek powder, dry roast the seeds till they turn dark brown. Dry roast them on a slow flame. Cool them and grind them to a very fine powder.
Heat the oil in a pan and add the mustard seeds.
When the mustard splutters switch off the flame and let the oil cool.
Now add the chilly powder, fenugreek powder, mustard powder, salt. Mix well
Finally add the grated mango.
Let the mixture sit for 3 to 4 hours.
By this time all the flavors will incorporate into the mango.
Serve with rice or any breakfast.

GARLIC AAVAKAYA

A simple, tasty and healthy aavakaya..........yes..........Many say Aavakaya is not good for health, but this special aavakaya is made with healthy ingredient garlic. Garlic is a natural antibiotic, controls blood sugars, decreases blood pressure, good for heart, used as antiseptic and the list goes on and on. Eating garlic everyday keeps you away from health disorders. So why eat it as a medicine, enjoy the taste of garlic with this aavakaya. Having this in rainy and winter seasons helps  the immune system to fight against common cold and cough which are common during these seasons.

INGREDIENTS

Garlic cloves                2 cups
Salt                              2 Tsp
Chilly powder              2 Tsp
Oil                               3/4 cup
Mustard powder           1+1/2 Tsp
Fenugreek powder       1/2 Tsp
Tamarind pulp              2 Tsp

PROCEDURE

Heat oil in a pan and add the garlic cloves. Fry for few seconds. The cloves should not change color or become soft. The cloves should remain hard.
Remove from the oil and let cool.
Boil tamarind in water and extract the pulp. You can also use ready to use pulp.
Once the oil is cooled add the salt, chilly powder, mustard powder and fenugreek powder, tamarind pulp.
Now add the garlic cloves in the mixture.
Let it sit for a whole day.
Now the oil comes to the top and the garlic will absorb all the spices.
Have it with hot steaming rice.  

MIXED VEGGIE RAITA

A simple and healthy raita good for any Indian bread or flavored rice recipes. With all the goodness of veggies and the flavors of some spices the raita tastes awesome. Give it a quick try.
INGREDIENTS

• Thick curds                    2+1/2 cups
• Onion                             small, finely cut
• Tomato                         small, finely cut
• Jeera powder               1 tsp.
• Pepper powder            1 tsp.
• Salt                                 to taste
• Veggies                          1/2 cup grated
       use cucumber, carrot, zucchini.

PROCEDURE
Fry the jeera on a low flame and make a fine powder.
Mix all the ingredients and let the raita rest for 20 minutes.
Serve cold with any roti or nan or flavored rice.
Use less of grated carrot so that it doesn't overtake other veggies.

SET DOSA WITH ONION-TOMATO CHUTNEY

These  soft and very light dosas are served as a set of 3 or 4, so the name set dosa. For those who are bored up with the regular crispy dosas these can be an alternative. Although the initial process is very long(compared to normal dosas) the end product, dosas, makes you say wow………..These are fluffier and softer than regular dosas.  Don’t get confused with the sponge dosa, which also includes the poha. The rice, dal and poha combination in both of them vary.
SET DOSA
INGREDIENTS

• Urad dal                    3/4 cup
• Rice                            2 cups
• Poha                           1 cup packed
• Curds                          1 cup
• Salt                             to taste
• Methi seeds               1 tsp
• Cooking soda            1/4 tsp
• Oil                               2-3 Tsp

PROCEDURE
Soak the dal, rice, methi seeds for 5-6 hours. Grind them to a smooth and thick batter. Do not add too much of water. The batter should be thick as the idly batter.
Add cooking soda and let the batter ferment for 8-10 hours or preferably over night.
Now soak the poha in the curds(preferably sour curd) for 1 hour and grind it to a fine paste. Mix this with the fermented rice-dal batter.
Add salt, mix well and leave for 2 hours. Now the set dosa batter is ready to use.
The batter should be slightly thicker than the regular dosa batter.
Heat a tawa and smear a drop of oil (not too much). Pour a ladle full of batter on the tawa. Spread the batter a little bit into a perfect round and keep it thick. These dosas are smaller in size and thicker than regular dosas.
Pour a spoon full of oil along the edges of the dosa. At this point you can add grated carrot or any other finely chopped veggies(spring onions, cabbage, coriander, chilies, capsicum etc) to enhance the taste.
Cover and cook on a medium flame for 1 minute. By this time the dosa should have puffed up. You can flip and cook the dosa for another half minute. Generally these are cooked only on one side .
Serve 3 0r 4 dosas ,hot with any chutney.
Do not cook dosa for longer time. The dosa should remain soft and spongy.
 ONION-TOMATO CHUTNEY
INGREDIENTS

• Onions                   2 medium
• Tomatoes              2 medium
• Red chilies              4
• Tamarind               2 small pieces
• Salt                          to taste
• Oil                           2 Tsp
• Sugar                     1 tsp
• Urad dal                1 tsp
• Mustard                1/2 tsp
• Curry leaves         a few

PROCEDURE
Cut the onions and tomatoes into big chunks.
Heat a table spoon of oil in a pan and add the chopped onions and tomatoes. Add enough salt, red chilies, sugar, Tamarind. Mix well, cover and cook on a medium flame.
Cook until the onions and tomatoes become soft and the raw flavor disappears. All the moisture from the veggies should get evaporated and both of them should be dry.
Let the mixture cool.
Mean while heat some more oil and add the urad dal, mustard, curry leaves. When the tadka is done, remove and keep it aside.
Grind the cooled onion-tomato mixture. To this add the tadka and the chutney is ready to be served with the dosas.

DOSAKAI PACHADI

Yet another mouth watering pachadi from my Mom. Crisp Indian- cucumber(dosakai) is made into pachadi with hot green chilies and crunchy tadka. Give it a try.
INGREDIENTS

• Dosakai                         1
• Oil                                  1 Tsp
• Chana dal                     1/2 tsp
• Urad dal                       1/2 tsp
• Mustard                       1/4 tsp
• Green chilies                3
• Coriander                     4-5 sprigs
• Tamarind                     small piece
• Salt                                to taste
• Sugar                            to taste
• Turmeric                       a pinch

PROCEDURE
Wash and peel the cucumber. Discard the seeds and cut it into bite size pieces. Taste the dosakai to make sure it’s not bitter.
Heat oil in a pan and add the dals, mustard. When the tadka is half done add the green chilies(slit the green chilies before adding to the hot oil). When the tadka is done cool it.
Not take the blender and add the tadka, green chilies, tamarind piece, salt, sugar, coriander leaves, few dosakai pieces.
Grind them to a fine paste. Now add the remaining dosakai pieces and pulse the blender twice.
The ground paste should mix with the dosakai pieces. The pieces should retain their shape and crunch. So do not turn the blender into the grind mode. Use the pulse button only.
Remove and serve hot with rice.
Additional tadka can be given to the pachadi if you like. 

CAPSICUM CHUTNEY

A really delicious and mouth watering chutney can be prepared with the vitamin rich- nutritive capsicum. Your body needs whole lots of vitamin c(immunity booster), when you are always easily attacked with cold or flu. Capsicum and chilies are one of the best home remedies to cure your cold symptoms. A hot capsicum chutney not only provides vitamin c, but also stimulates your taste buds. It is easy to make, good for health, delicious to eat. 
INGREDIENTS

• Red capsicum                1
• Red chilies                      3-4
• Salt                                  to taste
• Tamarind                       1 inch piece
• Oil                                    2Tsp
• Urad dal                          1 tsp
• Mustard                           1/2 tsp
• Curry leaves                    a few

PROCEDURE
Heat a table spoon of oil and add the chopped capsicum, red chilies, salt, tamarind. Sauté till the capsicum turns soft.
Grind them to a fine paste.
Heat some oil in a pan and add the urad dal, mustard and curry leaves. When the tadka is done add it to the chutney.
Mix well and serve hot with rice or dosa or idly or any South Indian tiffin.

ROASTED EGGPLANT CHUTNEY

Roasted eggplant chutney is one chutney which is loved by everyone in my family. I love using onions in this this chutney which makes it even more tastier. Try this for your dinner in the night.
INGREDIENTS

• Eggplant                      1/2 kg( use the large and round ones)
• Onion                           1 small
• Oil                                1 Tsp
• Chana dal                     1/2 tsp
• Urad dal                       1/2 tsp
• Mustard seeds             1/4 tsp
• Jeera                           1/4 tsp
• Coriander                    3 sprigs

PROCEDURE
Smear some oil on the eggplants and roast them on direct flame. Alternatively you can roast the eggplant in oven. Heat the oven to 350 degree Fahrenheit and bake for 30 to 45 minutes. Be sure to turn the eggplants for every 15 minutes so that they roast evenly on all the sides. The outer skin should completely turn black  and that's when they are done.
Let cool and now peel the eggplants. Mash them and keep aside.
Heat oil in a pan, add the dals, mustard, jeera. When the tadka is done add the finely chopped onion. Add enough salt and fry till golden brown.
Add this mixture to the mashed eggplant. Add the chopped coriander.
Mix well and serve with hot rice.
TIPS

• Applying oil to eggplants before roasting helps remove the skin easily.
• I like adding onions, you can even skip onions.

ONION CILANTRO CHUTNEY

A simple chutney which can be made in minutes is onion cilantro chutney. There is no much cooking process except the tadka. Raw onion and cilantro are used in making this chutney and this tastes awesome with hot rice and ghee. Give it a try.
INGREDIENTS

• Onion                1 large
• Cilantro             10 sprigs
• Oil                      1 Tsp
• Salt                    to taste
• Red chilies         3
• Tamarind            small piece
• Sugar                  1/2 tsp(optional)
• Chana dal           1/2 tsp
• Urad dal             1/2 tsp
• Mustard              1/4 tsp

PROCEDURE
Cut the onions into medium size pieces.  Here I used the less hot white onions, you can use the red onions too. Wash the cilantro and roughly chop it.
Heat oil in a pan and add the dals, mustard , red chilies. When the tadka is done remove it and cool it.
In a mixie jar add 3/4 of the tadka, cilantro, red chilies, tamarind, salt, sugar. Grind the mixture to a fine paste. Now add the onions pieces and pulse the mixie till every thing is mixed well. The onions should not form into a paste. Some pieces should remain in the chutney. Now add the remaining tadka, mix well and serve with rice and ghee. This goes well with any dosa also.

BEERATHOKKU PACHADI

The skin of the ridge gourd is as good as the ridge gourd itself. The vegetable is full of fiber and especially the skin is very high in digestive fiber. The taste of this chutney is also very awesome. The chutney is prepared the same way as the ridge gourd chutney is prepared. Tender ridge gourd peel chutney goes well with rice and a spoonful of ghee.    
INGREDIENTS

• Ridge gourd peel                   1 cup
• Salt                                        to taste
• Green chilies                         2
• Red chilies                            2
• Oil                                         3 Tsp
• Chana dal                              1 tsp
• Urad dal                                1 tsp
• Mustard                                1/2 tsp
• Sugar                                    a pinch
• Garlic                                   2 pieces
• Tamarind                             a small piece

PROCEDURE
Wash the ridge gourd peel and cut it into small pieces. Heat oil in a pan and add the dals, mustard, green chilies, red chilies, garlic. Fry all of them till done. Now remove every thing and set aside. In the same pan add little more oil, add the chopped ridge gourd peel, salt, tamarind piece and  sugar. Fry for 5 minutes till done or until all the moisture is evaporated and the raw flavor is gone. Now grind the previously fried tadka, chilies, garlic. Now add the fried ridge gourd peel to the blender. Grind to a paste. You can add a little bit of water if required. Remove and serve with hot rice.

TOMATO CHUTNEY

Chutneys and pickles are a part in everyday South Indian meal. While the Pickles are prepared once or twice a year and stored, Chutneys are made on a everyday basis and can also be stored for a day or two. These are made fresh with almost all of the veggies. My Mom used to make curries, dals and stews for the morning lunch and chutneys in a stone motor and pestle for the evening dinner. These spicy chutneys goes well with steamed rice and ghee. Of all the everyday chutneys, tomato chutney is very easy to make, yet delicious to eat.   
INGREDIENTS

• Ripe red tomatoes                    4
• Green chillies                             4
• Coriander                                  5-6 sprigs
• Oil                                             2 Tsp
• Chana dal, urad dal                   1/2 Tsp each
• Mustard seeds                          1/4 Tsp
• Tamarind                                   1/2 inch piece
• Turmeric                                    a pinch
• Sugar                                         1 tsp
• Salt                                            to taste

PROCEDURE
In a pan add one tablespoon of oil and heat it. Add the dals and the mustard seeds. When the mustard crackles remove the tadka and keep aside. In the same pan add the remaining oil. Add the tomatoes, green chilies, salt, sugar, turmeric and tamarind. Cover and cook for  two minutes. Remove the lid, cook till the tomatoes become soft and all the moisture is evaporated. Let the mixture cool completely.
Now in a blender add the fried dals, green chilies from the tomato mixture and the coriander. Blend them well. When they all form a fine paste, add the tomato mixture and pulse the blender once or twice. One thing is sure, chutneys made in stone motor with pestle in the traditional way taste awesome. Now remove the chutney into a bowl. Serve with hot rice and ghee.

MANGO COCONUT CHUTNEY

 Mango coconut chutney is one delicious chutney which has perfect blend of all the tastes in it.  Sweetness from the coconut combines with the  sour mangoes, spicy chilies, crunchy tadka and gives the chutney a fabulous taste. Normally the coconut chutney is prepared now and then, but when it is the mango season raw sour mangoes are combined with coconut to make delicious and flavorful chutney.
INGREDIENTS

• Grated coconut                1 cup
• raw mango pieces            1/2 cup
• Green chilies                    3
• Red chilies                        3
• Urad dal, chana dal           1Tsp each
• Mustard seeds                  1/2 Tsp
• Coriander                          3-4 sprigs
• Hing                                  1/4 tsp
• Salt                                   to taste
• Oil                                    2 Tsp

PROCEDURE
Choose the mango which is sour and is hard. Peel the mango and cut into pieces. Also grate fresh coconut and keep it aside.
Cut the green chilies also.
Now heat oil in a pan and the dals, mustard, hing, turmeric, green chilies and red chilies. When the dals turn golden brown remove and let cool.
Now grind 3/4 of the tadka, chilies, coriander, mango pieces. Now add the grated coconut and pulse till every thing is mixed well. Now remove it into a dish and add the remaining tadka and mix well.
The mango coconut chutney is ready to be served with hot rice.   

GREEN CHUTNEY

Green chutney and sweet chutney are the two popular words that you hear in the chaat world. Weather it is Dahi puri, pani puri, bhel puri, ragada, aloo tikki, or  the samosa, pakoda,  bajji, cutlets , every thing in the chaat world has either the green chutney or the sweet chutney served along. The green chutney or the hara chutney is made in seconds and is served as a accomplishment for bajjis, pakodas, samosas etc. It is also used in chaat preparations. This can be made in a jiffy and doesn't need any cooking or pre preparation.
INGREDIENTS   

• Coriander                 1 small bunch
• Pudina                      1 small bunch
• Salt                           to taste
• Green chilies            5-6
• Sugar                        1 tsp
• Lemon juice             4 Tsp

PROCEDURE
In a blender add the coriander leaves, pudina leaves(not the stems) , salt the green chilies, lemon juice, sugar and blend to a fine paste. If it is too thick add a little of water or lemon juice. Use it as a dip for the samosas, bajjis, dhoklas or use it for making chaat preparations. As this does not involve any cooking this do no have a long shelf life. It can be refrigerated for one or two days. Some like to add peanuts or the cashews. Try them if you like.

SWEET CHUTNEY

 

Sweet chutney is a must in most of the chaat preparations. This sweet tangy chutney is like the tomato sauce and can be served as a dip for samosas or bajjis . This is secret ingredient in the tasty flavorful chaats. Made with tamarind, jaggery, dates, this chutney can be made in larger quantity and can be refrigerated for 3 months.
INGREDIENTS

• Tamarind juice                   1/2 cup
• Jaggery                              1 cup
• Dates(khajoor)                   15
• Salt                                     to taste
• Red chilly powder               3 Tsp
• Jeera powder                     1 Tsp
• Coriander powder               1/2 tsp
• Chaat masala                      1 Tsp
• Water                                  1+1/2 cup

PROCEDURE
Soak the tamarind in hot water and extract thick juice and measure it to half cup. In a pan heat a half cup of water and put the dates. Deseed the dates and use them. When the dates turn soft cool them and grind them to a fine paste. In another nonstick pan add the tamarind paste, jaggery, dates paste and water. The consistency should be of liquid consistency.   Let this come to a boil. Keep on stirring intermittently. Reduce the flame and cook for about 10 minutes. By this time the mixture becomes slightly thick. Now add the salt, red chilly powder, jeera powder, coriander powder, chaat  masala. Again let the mixture cook for 20 minutes and by this time the mixture becomes thick and the syrup will coat the spoon. Now switch off the flame and cool the sauce. Remove into a glass bottle and store it.
TIPS

• Adjust the sweet according to your taste.
• The chutney becomes even more thick after cooling, so remove the chutney from the stove when it is on the  liquid side.
• The chutney can be thicker if used in chaats.
• Keep it on the liquid side if used as a dip.
• Initially the mixture should be of liquid consistency and gradually reduce it to a thicker consistency.  This way brings out the flavor and taste of the chutney.
• This can be refrigerated for 3 months.
• Use it as a dip for samosas, pakoras, bajjis, cutlets, rotis and many more.                                

TOMATO PERUGUPACHADI / TOMATO WITH DAHI

Yogurt is taken everyday by all of the South Indians. Their lunch or dinner do not end without having the curd rice. When the curd rice is boring you you can opt for the yogurt chutneys with a combination of vegetables. When the curd becomes slightly sour you can use it for making perugu pachadi. This seems like the raita but the difference is that cooked veggies are used for perugupachadi where as raw veggies are used to prepare the raita. The taste is so tantalizing that you will want to have it every day. Tomato perugupachadi is one simple dish you can make in a jiffy. Ripe red tomatoes are cooked, added to the slightly sour beaten curds, seasoned with finely chopped green chilies, coriander, curry leaves and South Indian tadka. This goes well with rice or chapathi. 
INGREDIENTS

• Tomatoes                        3 chopped finely
• Curd                                2 cups
• Green chilies                   2 chopped finely
• Coriander                        1-2 sprigs
• Oil                                    1 Tsp
• Chana and urad dal          a tsp each
• Mustard seeds                 1/4 tsp
• Salt                                  to taste
• Turmeric                          a pinch
• Hing                                 a pinch

PROCEDURE
In a pan add the oil and heat it. Add the dals, mustard seeds, hing. When the mustard splutters add the tomato pieces. Add the salt, turmeric, half of the finely chopped green chilies. Cook on a medium flame till all the moisture is evaporated and the tomatoes turn mushy. Now switch off the flame and cool the tomato mixture completely. Now beat the curds and add to the cooled mixture. Add the remaining green chilies and the chopped coriander. Mix completely and serve with rice or roti.    

TIPS

• Fresh curd can also be used if you don’t like the sour taste.
• Cooling the tomato mixture is important because hot tomato mixture in the curd may split the curd.
• This goes well with the plain dal and rice with a spoonful of ghee.

KANDIPACHADI AND PACHIPULUSU

When it comes to the best Authentic combination dishes from Andhra, kandipachadi-pachipulusu will be in the top list. Many know these two dishes individually, but their combination tastes heavenly. Hot rice with toor dal chutney and eggplant in raw tamarind sauce is the favorite for every one in my family. There is no much difficulty in doing these delicious dishes. When I am bored of the regular curries I go for the traditional Andhra recipes. Toor dal is fried on a very slow flame and is combined with just salt and chillies, made into a chutney in a blender to get a great tasting kandi pachadi. On the other hand for making the pachipulusu tender eggplant is roasted and mashed, combined with raw tamarind juice, given a tadka with dals and onions.   
KANDIPACHADI
INGREDIENTS

• Toor dal                1 cup
• Jeera                    1 Tsp
• Red chillies            10
• Salt                        to taste

PROCEDURE
Heat a pan and dry roast the dal and chillies on a slow flame till crisp. It takes about 10 minutes to fry the dal without burning. Keep on stirring continuously so that the dal is fried evenly without burning. Cool the dal and grind along with salt, jeera and water. Adjust the water according to the consistency you needed. Now your kandipachadi is ready.

PACHIPULUSU
INGREDIENTS

• Big Round brinjals                  3
• Onions                                    1 large
• Tamarind                                lemon size ball
• Green chillies                          2(chopped)
• Coriander leaves                     2 Tsp(chopped)
• Salt                                         to taste
• Oil                                           2 Tsp
• Chana and urad dals                1 tsp each
• Jeera and mustard                  1/2 tsp each
• Hing                                        a pinch
• Turmeric                                 a pinch
• Sugar                                      2 Tsp

PROCEDURE
Roast the brinjals on a flame. When the brinjals are fully roasted and turn soft let them cool. You can also bake the brinjals in the 450 degree oven for 30 minutes. Remove the skin on the brinjals and mash them. Soak the tamarind in water and extract the juice.
In a pan add the oil and heat it. Add the dals, jeera, mustard, hing. When the dals turn golden brown add the finely chopped onions(1 cup). Add the green chillies and turmeric. When the onions turn soft and slightly golden brown add the salt, mashed brinjals. Remove from fire and let cool for a little while. Add the tamarind extract, chopped coriander leaves, sugar into the brinjal, onion mixture. Add water to get the consistency you want.  Mix thoroughly and your pachipulusu is ready.  Serve with hot rice and kandipachadi.

TIPS

• Garlic pods can also be used in toor dal chutney
• I like the pachipulusu to be a little bit sweeter so I add more of sugar. Adjust sugar and tamarind according to your taste.
• Smear some oil onto the brinjals before roasting or baking. This way, the skin can be removed easily after roasting.
• The brinjals should literally turn black and this is when they turn soft and fully cooked.
• If the brinjals cannot be roasted on a flame(if you have electric stove) baking in the oven is also perfect. Turn the brinjals every 5 minutes to roast them evenly.