potato, curd chatney

Ingredients

•  Potatoes          2
•  Curd                1 cup
•  Salt to taste

 Seasoning:

•  Red chili                  1
•  Mustard seeds         1 tsp
•  Cumin seeds            1/2 tsp
•  Green chillies            2
•  Curry leaves
•  Oil                             1 tsp

Procedure

1.  Take curd in a bowl.
2.  Cook potatoes in a cooker. Remove from cooker, peel and mesh the potatoes.  Add it  to the curd.
3.  Heat oil in a small pan and seasoning with red chili, mustard seeds, cumin seeds, green chili and    curry leave.
4. Add the seasoning and salt to the potatoe and curd mix. Mix well.
5. Serve with roti or rice.

Toordal Chutney

Ingredients:

• Toordal           1 cup
• Red chili          1
• Cumin seeds    1 tsp
• Salt to taste
• Oil                  2 tsp
• Garlic cloves    3 (option)

Procedure :

1.  Heat oil in a pan add red chili saute for 1 minute add toordal , sauté it till its colour becomes light brown.
2.  Add cumin seeds and sauté for few minutes.
3.  Remove from the flame , allow it to cool.
4.  Take dal in a grinder jar. Add salt and garlic.Grind it till it becomes light rough paste.
5.  Take chatni in a bowl. 
6.  Serve with rice or roti

     (It can be prepared with Green gram dal and also with Bengal gram dal by the same   process)

Til Seeds Chutney (noolupappu patchadi)

Ingredients:

• Til Seeds      1 cup
• Sour curd     2 tsp
• Lemon juice 2 tsp
• Green chilli   2
• Salt to taste

Seasoning:

• Black gram
• Mustard seeds
• Cumin seeds
• Red chillis
• Curry leaves
• Oil

Procedure:

• Take all ingredients(except lemon juice) in a mixer grinder and grind with sufficient water to make it a medium thick paste
• Seasoning with black gram, mustard seeds, cumin seeds, red chillies, curry leaves in heated oil.
• Add lemon juice and mix well.
• Serve with hot rice or roti.

IT CAN BE PREPARED WITH TAMARIND PULP AND JAGGERY INSTEAD OF LEMON JUICE AND CURD. (VERY TASTE WHEN SERVED WITH ESPECIALLY VADA)

cucumber katta meeta chtni

Ingredients 

• Cucumber                            1 (cut into very small pieces)
• Sesame Seeds(white)           2 tsp
• Salt                                      1tsp
• Tamarind pulp                      3tsp
• Turmeric                              1 pinch
• Jaggery  as same as tamarind pulp
• Red chillie                             1

For seasoning

• Oil                         1 tsp
• Mustard seeds        ½  spoon
• Cumin seeds           ¼  tsp
• Curry leaves

Preparation

1. Wash cucumber and cut into to small pieces and take them in a bowl. Add 1 spoon salt , mix well and keep it for 10 minutes. Remove the water by squeezing cucumber pieces. Repeat the process by adding  1 spoon salt again
2. Now take til seeds, red chillie, turmeric powder, tamarind pulp, jaggery  in mixer grinder jar and make it to fine paste by adding little water.
3. Add this paste to cucumber pieces and mix well. Seasoning with Mustard seeds,Cuminseeds and curry leaves.
4. Serve with hot rice.

Coconut Sour (with tamarind) Chutney

Ingredients: 

• Grated cocunut                  2 cups
• Tamarind (seedless)           little (5 seeds)   
• Green chillils                      2 
• Turmeric powder               pinch
• Sugar or jaggery (optional)  1/2 tsp
• salt to taste

For seasoning 

• Mustard seeds              1/4 tsp
• Cumin seeds                 1/8  tsp
• Red chilli                       1/2              
• Curry leaves
• Oil                                1 tsp

Procedure:

1. Take all ingredients in a mixi jar and grind it finely with water added sufficiently. Remove from jar.
2. Take oil in a vessel and seasoning with mustard, cumin, red chilli and curry leaves. 
3. Add the seasoning with coconut grinded chutney.
4. Serve with hot rice or roti.

Raw banana curd chatni

Ingredients

1. Raw banana        1
2. Curd                   1 cup
3. Salt to tatse
4. Seasoning

Procedure

• Cut raw banana in to three pieces and cook those(adding sufficient water )until they become soft. 
• Drain the water and peal bananas and smash them lightly. 
• Take curd in a vessel and seasoning with mustarad,cumin, red chili, greenchili and curry leaves. 
• Add salt and meshed raw banana to the curd and mix well. 
• Serve with rice or roti.

Idli Chatni (Roasted Dalia split chatney)

 Ingredients

• Roasted dalia split ( Gulla senaga pappu)       1cup
•  Grated Coconut             1 cup
• Green chili                       2 
• Curd                                1\4cup
• Salt to taste

For seasoning

• Mustard seeds                ½  spoon
• Cumin seeds                    ¼  tsp
• Red chilli                           2
• Curry leaves
• Oil                                     2 tsp

 Procedure

1.  Grind roasted dail split, grated coconut, curd, green chili, and salt into a smooth paste with adding sufficient water.
2. Take it in a bowl and seasoning with mustard, cumin, red chili and curry leaves. Mix well.
3.  Serve with iddli, dosa, vada, upma etc.

           

Ambo ( mango) Kotta

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Ingrdients:

• Ripe raw mango(Kolambi)        1( cut into pieces length-wise)
• Sugar                                        2 tbs (depends on ur taste)
• Tarmaric powder                       little
• Salt to taste          
• Oil                                             1tsp

for seasoning: 

• Mustard seeds                ½  spoon
• Cumin seeds                    ¼  tsp
• Red chili                           1

Procedure :

1. Heat oil in cooking vessel, seasoning with red chili,mustard and cumin. 
2. Add mango pieces,salt, turmeric and sugar. Add 1\2 cup water to cook. Mix well.  
3. Cook until mango pieces become soft. 
4. Serve with hot rice.

Coriander Katha Meeta Chatni

Ingredients:

• Coriander              2 bundles, finely chopped and washed
• Tamarind               Big lemon size
• Jaggery                  Big lemon size
• Green chili             4       
• Salt to taste
• Turmeric powder   1/4 tsp

For Seasoning:

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Curry leaves
• Red chilly                                2

Procedure: 

1. Soak tamarind in a bowl with little water.
2. Grind all ingredients in a mixi alongwith soaked tamarin until it becomes smooth paste.
3. Seasoning with mustard, cumin seeds, curry leaves and red chilli.
4. Mix well and serve with hot rice, upma etc.

Brinjal katta mitha chatni (sweet and sour)

Ingredients:

• Brinjal Big Size                  1
• Onion                                2 finely chopped
• Tamarind pulp                   ½ cup
• Jaggery  (option)                            2 spoons
• Turmeric                            ¼ tsp
• Salt to taste
• Oil                                      2 tsp

 For  Seasoning:

• Mustard seeds                 ½  spoon
• Cumin seeds                    ¼  tsp
• Green chili                        4
• Curry leaves
• Red chilly                         2 

Procedure:              

1. Roast brinjal (apply oil ) on stove or in a oven and wash it.
2. After 10 minutes,  peal and mesh it.
3. Heat oil in a frying pan, seasoning with mustard, cumin, red chili. green chili, and curry leaves.
4. Add this season to turmeric pulp.
5. Add meshed brinjal, salt, turmeric powder and jaggery also to the tamarind pulp. Mix well.
6. Serve with rice or roti

Coconut, Coriander Curd Chatni

Ingredients:

• Grated coconut              :  One cup
• Coriander (peeled)         :  1 cup
• Curd                              :  1 1/2 cups
• Green chilli                     :  2
• Salt to taste 
• Oil                                 :  1 tsp

For seasoning

• Mustard seeds                :  ½  spoon
• Cumin seeds                   :   ¼  tsp
• Red chili                         :   4
• Curry leaves

Procedure:

1. Grind Coconut, coriander leaves, salt, green chilli in a mixi and keep it aside.
2. Season curd with mustard, cumin, red chilli and curry leaves
3. Add the mixer from the grinder jar with curd. Mix well.
4. Serve with rice, idli, dosa, upma etc.

Tamoto Chatni

Ingredients

•  Medium size tomatoes              3 (cut in to pieces)
•  Gram flour                                2 tbs
•  Turmeric  powder                     little
•  Lal mirchi powder                    1 tbs

For seasoning

•          Mustard seeds                 ½  spoon
•         Cumin seeds                    ¼  tsp
•         Green chili                        1
•         Curry leaves

Procedure

1. Grind tomato pieces in a mixi. Keep it  aside. 
2. Heat oil in a cooking vessel and seasoning with mustard, cumin, green chili and curry leaves. 
3. Add tomato paste, turmeric, salt and chili powder and cup of water.  Mix well and  boil it for 3minutes. 
4. Add little water to gram flour in a cup mix well and add it to above. 
5. Boil it again for 3 minutes and remove from the stove. 
6. Serve with idli or upma or dosa.

Coconut curd chatni

      Ingredients

• Grated coconut        1cup
•   Curd (Not sour)      1\2  cup
•   Green chili                2
•    Salt to taste

 For seasoning                     

·         Oil                                  1spoons

·         Mustard seeds                ½ spoon

·         Cumin seeds                    ¼ tsp

·         Green chili                        4

·         Curry leaves

 Procedure

            1.              Grind curd, grated coconut, salt  and green chili together slightly in mixi..
2.       Take it in a bowl and seasoning  with  mustard seeds,  cumin seeds  red chili and curry leaves .
3.       Serve with rice or upma or idly or dosa. 

Ginger Chatney

 

Ingredients

• Bengal Gram( Senaga pappu)     small cup
• coriander seeds                         1/4cup
• Black Gram  (Minappappu)       1/8th cup
• Ginger                                       small piece( cut in pieces)
• Red chilli powder                       1tsp
• Tamarind pulp                            1/8 cup
• Turmeric powder                  1/2 spoon
• Sugar or Jaggery 
• Salt to taste

Procedure

1. Fry bengal gram dal, coriander seeds, black gram dal on a dry pan till they become light brown. 
2. Now add ginger pieces and fry again for 3 minutes. 
3. Add red chili powder, tamarind pulp ,turmeric powder, salt and sugar. 
4. Grind  the above all ingredients in a grinder till they become smooth. 
5. Server with idli, dosa,upma etc.

Roasted Vankaya (brinjal), Onion Chutney

 Ingredients

• 1 large vankaya  (Brinjal)
• 1 large Onion (chopped finely) 
•  4-5 green Chilies(chopped finely)
• 4-5 curry Leaves
• 2tbsp of coriander leaves
• 1/2 tsp Mustard Seeds 
• 1/4 tsp Urad dal
• 1/4 tsp cumin seeds
• Salt to Taste.
•  3 tbsp Oil

  PROCEDURE

1. Cook the brinjal on the fire(ie grill it) or cook it in the oven at 250 degrees for 20 minutes. 
2. After it is cooked, wash it with cold water and let it cool., that the skin comes out faste. Remove the skin and put it in a blender,add green chilies  and grind it to a paste.Don't add water.
3. Take the paste into a bowl.
4. Heat oil in a pan and  add mustard seeds, urad dal,, and curry leaves. When the seeds start splutter add onion pieces and fry them till the onions become light brown. Switch off  the stove and add  the mixture to the brinjal paste.
5. Add salt and mix well
6. Garnish it with coriander leaves.Serve with rice or roti.

BEERAKAYA PACHCHADI (Ridge Gourd chutney)

Ingredients:

• Beerakaya        1 (medium size)
• Red Chilli          1
• Til seeds(Noolupappu) 3spoons
• Turmeric          little pinch
• Tamarind         small piece (Soaked in water)
• Salt to Taste
• Sugar (opttion)  1/2 table spoon

Procedure

•  Beerakaya - wash, Peel and cut into in small pieces
•  Take a pan and fry red chillies for2 minutes and add til seeds . Fry til till its colour become litlle brown.
•  Now add chopped beerakaya pieces and cover with a lid and cook it until the beerakaya pieces become soft.
•  Remove the lid and fry for 2 minutes.
•  Add salt,tamarind,sugar, to it and turn off the stove. Wait until it cools down.
• Grind it till it becomes fine paste, by adding little quantity of water and take it in to  a vessel. Serve with hot rice

Tomato curd chutney

Ingredients

•  red ripe tomatoes   2 large
•  green chilli             1 chopped                
•  curd                      1 cup              
•  coriander leaves     1 tbsp         
• salt to taste 

For seasoning

•  mustard seed           1/2 tsp     
•  cumin seeds             1/2 tsp         
• fresh curry leaves        8-10 
• split black gram         1/2 tsp     
•  dry red chillies,            1
• 1/2 tsp oil

Procedure 

1. Cook tomatoes. Cool them for few minutes and mush them lightly. Beat the curd till it becomes smooth. Combine the cooked tomatoes  with the beaten curd. Add salt and mix well.

2. Heat oil in a pan. Add the split gram dal,red chilli , mustard seeds and let them pop, a Add the curry leaves, green chilli and toss for a few seconds  Add it to the  tomato curd mixture.  Garnish with fresh coriander leaves. Serve with white rice or roti.

Kottimera Perugu Pacchadi (Coriander Chutney with curd)

Ingredients:

• Coriander 1 bunch
• Thick Curd 1 cup
• Green chillies 3
• Salt to taste

Preparation:

1. Peal and wash coriander leaves. 
2. Now grind them, with curd, green chillies and salt.
3. Pour it into a bowl and tempering with mustard,cumin, red chili,green chili and curry leaves. 
4. The Chutney is ready to serve and is good with Idly, dosa and also with rice.