Showing posts with label Chutney and Pachadi. Show all posts
Showing posts with label Chutney and Pachadi. Show all posts

Tuesday 12 March 2013

Mullangi/Radish Palya and Raitha


Ingredients:
Mullangi/Mooli/Radish- 2 medium,finely chopped
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few or one sprig
Oil - 2 tsp
Salt to taste

Method:

1.Heat oil in a frying pan, add mustard when it splutters add dals and fry
2.Add onion, chillies and curry leaves fry until onions become soft
3.Now add chopped radish fry for a minute
4.Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.
5.Garnish with fresh grated coconut and coriander
Serve with chappatis or as side dish with rice.

Mullangi Raitha

 Ingredients:
Mullangi/Mooli/Radish-1 medium,finely grated

Carrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste
Coriander-1tbsp
Yoghurt-1cup

For Tempering
Oil-1tsp
Mustard-1/2tsp
Cumin seeds-1/4tsp

Method:
1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.


Sending to Sowmya's and Sangeetha's

and to Priya's


Monday 14 November 2011

Coconut Chutney


As many of you may agree with me you can't beat thick,spicy fresh coconut chutney when it comes to chutneys,each household have their own version,some like to add lemon juice or curds for sourness,few people like only ginger and chillies in  their chutney.As a kid I grown up eating this chutney which my grand mother and my mother used to grind this chutney with  their hands in traditional stone grinder(rubbuva gundu or gundukallu).For this chutney my mother always gets compliments whenever she prepares it,I prefer chutney over Sambhar with dosa or idli so this is my family version of coconut chutney,hope you like it.

Ingredients:
Freshly grated coconut-1 cup
Green chillies-2-3
Ginger-1" piece,crushed
Garlic-2 small cloves
Tamarind pulp-2tsp
Coriander-2tbsp
Curryleaves-2-3leaves
Puffed channa-1tbsp
Salt to taste


For Tadka:
Oil-2tsp
Mustard-1tsp
Urad dal-1tsp
Dry chillies-2-3
Hing-pinch


Method:
Grind all the above ingredients into fine paste adding little water.
Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney.
This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy

Tuesday 30 March 2010

Badanekaayi/Brinjal/Aubergine Pachadi






Ingredients:
Aubergine-1 big
Corianderseeds/dhaniya-2tbsp
cumin seeds/jeera-1tsp
Green chillies-3-4
Ginger-one inch piece
Garlic-2 cloves
Turmeric-pinch
Tamarind juice-1tbsp
Salt to taste
Oil-1tsp


Tempering:
Oil-1tsp
Mustard seeds-1/2tsp
Jeera-1/2tsp
Dry red chillies-2
Curry leaves-4-5


Method:
Wash and chop the aubergine into medium pieces.
Heat a oil in a pan, add dhaniya,jeera, greenchillies,ginger,garlic,fry until
they are light brown in colour,take out and leave to cool.
In the same oil fry Aubergine with turmeric unti soft,and leave to cool.
Grind aubergine,fried ingredients along with tamarind and salt into fine paste using little water.
Heat a oil in a pan,add mustard,cumin,dry chillies and curry leaves, when they begin to splutter,add to the pachadi.
Serve with steaming rice and ghee or chappatis.


Note:You can mix this with yoghurt and serve.





This chutney is being sent to CWS-Coriander Seeds event ! hosted by Radhika and Started by Priya'

Thursday 25 March 2010

Heerekaayi/Ridgegourd Chutney



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Ingredients:

Heerekaayi/ridgegourd-2medium sized
Coriander-1/2cup,chopped
Greenchillies-3
Channadal-1tbsp
Uraddal-1tsp
Coriander seeds-1tsp
Cumin seeds-1/4tsp
Sesame seeds-1/2tsp
Lemon juice-11/2tbsp
Oil-2tsp

For tempering:
Mustard seeds-1/2tsp
Cumin seeds-1/4tsp
Dry red chillies-1 or 2
Asafoetida/hing-big pinch
Curry leaves-1sprig
Oil-2tsp


Method:


Wash and chop the ridgegourd into small pieces with skin.
Fry dals with little oil and keep it aside,in the same pan fry coriander seeds
and sesame seeds.
In the same pan  add little oil and fry ridge gourd pieces until all the rawness
of the vegetable is gone.remove from the flame and leave it to cool.
Now grind all the above ingredients along with fried ridgegourd into coarse paste.
Heat a oil in a pan,add mustard,cumin,curryleaves and dry chillies followed by hing
wait until they begin to pop, then mix this tempering to chutney.
Serve with steaming rice or chappatis.



This Chutney is sent to CWS Coriander seeds Event! hosted by Radhika,started by Priya

Monday 22 March 2010

Beetroot chutney



Ingredients:

Beetroot-1 medium sized ,grated
Dry red chillies-2-3
Coriander seeds/dhaniya-1tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Tamarind-chickpea size
Salt to taste

For tempering:

Oil-1tsp
Mustard-1/2tsp
Channadal-1/2tsp
Uraddal-1/2tsp
Hing-pinch
Curryleaves-few

Method:

1.Fry dry red chillies,coriander seeds and cumin seeds take out,in the
same pan add pinch of turmeric and grated beetroot until all the raw smell of
the beetroot is gone.
2.Now grind,fried beetroot,fried seeds and chillies along with tamarind and salt
using little water into fine thick paste.
3.Heat a oil in a pan,add mustard,dals,hing and curry leaves,when they begin to
splutter add to chutney.
4.Serve with chappati or akki rotti.




 

This chutney went CWS Coriander Seeds Event! hosted by Radhika,started by Priya

Wednesday 18 November 2009

Mullangi hasi gojju (radish )






Ingredients:

Radish- 1 medium or red radishes-1 bunch,grated

Coconut-1cup,

Puff channa (hurugadle)-2tsp,

Green/red chillies-4-5,

Tamarind juice-1tsp,

Ginger-1tsp,

Coriander-1tbsp,

Curryleaves-2 sprigs,

Salt to taste



For tadka:

Mustard-1/2tsp,

Channadal-1tsp,

Uraddal-1tsp,

Oil-2tsp,

Hing-pinch

Curry leaves -1sprig.

Method:

Grind the above ingredients except grated raddish into a fine chutney.
Mix grated radish in grinded chutney and keep aside.Heat a oil ,
add mustard when it splutters,add dals and curryleaves.
add this tadka to above mixture and mix well.Serve with rice and pickles.
It is tasty as well as healthy.You can also mix yogurt to this mixture.

"Mullangi" mean's radish in my language kannada. hope u like it.

Monday 4 May 2009

Aubergine chutney/brinjal chutney






INGREDIENTS

Brinjal -1big
Cashewnuts-1tbsp
Channadal-1tbsp
Coriander
Curry leaves-10
Green chilies-4
Hing (optional)-pinch
Mustard seeds-1tsp
Oil-2tbsp
Salt to taste
Tamrindjuice-1tbsp
Tomato-2
Urad dal-1tsp

Method


  1. Fry eggplant and keep aside
  2. Heat oil add mustard,cumin,ginger garlic,cashewanuts ( nuts are optional)
  3. Add green chilli curryleaves,hing and tamrind and tomatoes cook till soft and well done add fried aubergine and saute and put in a blender
  4. Add tempering of mustard,channadal, uraddal,curryleaves and redchillies.
  5. Serve hot with rice or chappattis

Saturday 2 May 2009

Raw Tomato Chutney



Ingredients:
Chopped tomatoes - 5-6
Chopped onion - big 1
Dry grated coconut - 3-4 tsp
Green chillies – 8-10
Garlic cloves – 8-10
Cumin seeds – 1tsp
Ground nuts (fried and skin removed) – 1tsp
Puffed channa – 1tsp
Coriander leaves
Curry leaves
Salt to taste
Jaggery as per taste

For Tadka:
Oil – 1tsp
Mustard seeds – ½ tsp
Curry leaves

Method:
1. Fry tomatoes, onions, green chillies, garlic, cumin, dry coconut, puffed channa and curry
leaves with little oil, till it becomes golden brown.
2. Grind all the fried ingredients with salt, coriander, fried ground nut and jiggery to fine
paste.
3. Heat oil in a frying pan and add mustard seeds, when it splatters add curry leaves.
4. Add the tadka to above mixture.

Serve with chapatti or Jolada rotti.

Green chutney



Ingredients:
Fresh coriander- 1cup
Fresh mint-1/2cup
Jeera -1tsp
Green chillies- 3
Lemon juice-1
Salt to taste

Method:
Grind all the ingredients to fine paste.