Coconut Chutney for Rice (Kobbari Pachadi)

                                                        

Ingredients

Coconut Pieces : 1 Cup ( Pieces cut from one coconut)
Split black Gram: 1 Teaspoon
Fenugreek Seeds : 1/8th Teaspoon
GreenChillies: 2
Mustard Seeds: 1/2 Teaspoon
RedChillies: 2
Turmeric: 1/2 Teaspoon
Cumin Seeds : 1/2 Teaspoon
Turmeric : 1/4th Teaspoon
Tamarind : 1 Gooseberry Size 
Jaggery : 1 TeaspoonAsafoetida / Hing : 1/4 Teaspoon
Curry Leaves: 3-4 Leaves
Coriander Leaves/ Cilantro : 1 Stem
Oil: 1 Teaspoon
Salt to Taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

First put a pan on the stove and dry roast the mustard seeds and put them aside and in the same pan put some oil and add split blackgram, mustard seeds, cumin seeds, redchillies and fry them till they turn golden brown and turn of the flame and add the green chillies and the curry leaves at this point.

Now take a blender/mixie jar and put the cut coconut pieces, tamarind, jaggery, roasted mustard seeds, salt, turmeric and green chillies and blend these to a coarse paste and transfer it into a serving bowl.

Now season the coconut chutney with the split blackgram, mustard seeds, cumin seeds, curry leaves, redchillies, and cilantro/coriander leaves.

Note

* Adding dry mustard seeds is an option in this recipe.

* Why we dry roast the mustard seeds separately is for the strong taste and the aroma which we will feel when we eat this chutney, if we fry it along with the other spices we don't get that taste.

* If you don't use tamarind you can substitute it with 1 teaspoon of leamon juice.

Tomato and Curd Chutney (Tomato Perugu Pachadi)

Ingredients
Tomatoes: 2 
Curd : 2 Cups

Split Bengalgram: 1/2 Teaspoon

Split Blackgram : 1/2 Teaspoon

Mustard Seeds: 1/2 Teaspoon
Red chillies: 1
Green Chillies : 1
Coriander Leaves : 1/2 Cup
Oil: 1 Teaspoon
Salt to taste 

(Check Fudtionary for meanings if you have doubt with the words in orange color.)

Method 

Put a pan on the stove and add the chopped tomatoes and cook for 6-8 minutes or till they turn soft, turn off flame and let it cool.

Heat oil in a pan. Add mustard seeds, split bengal gram, split black gram and let them turn golden brown, and now add red chillies and toss for a few seconds and turn off the flame.

Beat the curd till smooth., now add the cooked tomatoes, salt, chopped green chillies and the tempering.

Garnish with fresh coriander leaves and serve hot with rice or pulkas.

Ridge Gourd Chutney (Beerakaya Pachadi)

Ingredients

Ridge Gourd: 2

Split Blackgram : 2 Teaspoons

Mustard Seeds: 1/2 Teaspoon
A few seeds of fenugreek seeds
A few seeds of coriander seeds Red chillies:3
Tamarind Juice: 1 Teaspoon
Pinch of turmeric
Pinch of sugar
Pinch of Asafetida.
Oil: 2 Teaspoons
Salt to taste

(Check Fudtionary for meanings if you have doubt with the words with orange colour.)

Method 

Put a pan on the stove add oil and add mustard seeds, blackgram, coriander seeds, fenugreek seeds to the oil and red chillies, once the mustard seeds starts to splutter add the chopped ridge gourd.

Once the ridge gourd is cooked nicely switch off the stove and let it cool and transfer it to mixer jar, add salt, sugar, turmeric and tamarind paste and grind it to a slightly coarse past.

Transfer it to a bowl, garnish with coriander leaves and serve with Pulka/Rice.

Note: You can also add 1 onion along with the ridge gourd for a different taste.

Ginger Chutney (Allam Pachadi)

Ingredients

Ginger : 250 grams*

Split Bengalgram: 2 Teaspoons

Split Blackgram : 2 Teaspoons

Coriander seeds: 1/2 Teaspoon

Mustard Seeds: 1/2 Teaspoon
Fenugreek seeds : less than 1/2 Teaspoon
Red chillies: 4-5*
Jaggery: 1 medium size piece*
Tamarind Juice: 3 Teaspoons
Oil: 2 Teaspoons
Salt to taste 
Pinch of asafetida.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method 

Put a pan on the stove add oil and add mustard seeds, bengalgram, blackgram, coriander seeds, fenugreek seeds to the oil and once the mustard seeds starts to splutter add red chillies and jaggery and switch of the stove.

Now grind the washed ginger along with the tempering, tamarind juice and salt to a slightly coarse paste by adding 1/4th cup of water.


Serve this chutney with Idly/Dosa/Pesarattu/Vada.

* You can also use sugar instead of jaggery, but i feel jaggery tastes better :-) .
   Adjust the quantity of ginger and red chillies according to your taste.

Mirchi Ka Salan

Ingredients

Peanuts:4 Teaspoons

Sesame Seeds: 4 Teaspoons

Fresh Coconut: 2 Teaspoons

Coriander seeds: 1 Teaspoon

Ginger-Garlic Paste: 1 Teaspoon

Green Chillies: 4-5

Redchillies: 2-3

Mustard Seeds: 1 Teaspoon

Tamarind juice:2 Teaspoons

Turmeric:1/2 Teaspoon

Redchillie Powder:1 Teaspoon
Salt to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
First put a pan on the stove and dry roast peanuts,sesame seeds,coriander seeds and coconut and grind to a smooth powder.

Now in a pan put some oil and fry the splitted green chillies for some time and keep aside,now add mustard seeds,redchillies and ginger-garlic paste to the remaining oil,once the mustard seeds starts splutter add the grinded powder.

Add tamarind juice,salt,greenchillies and little water,cook on a very low fame for 10 mins and turn off the stove.

Serve hot with Vegetable Dum Biryani  (http://tastebuds-tabu.blogspot.com/2011/02/vegetable-dum-biryani.html )

* You can also use brinjals instead of green chillies.

Brinjal / Eggplant Chutney (Vankaya Pachadi)

Ingredients
Big Brinjal:1
Tamarind :Big Amla Size
Red Chillies :1 and 1/2
Green Chillies :1
Split Black Gram :1 Teaspoon
Cumin Seeds :1 Teaspoon
Mustard Seeds :1/2 Teaspoon
Oil :1 or 2 Teaspoons
Salt to taste
Coriander for garnishing.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

Wash the brinjal and remove those small leaves on the top and dont remove that stem..

Now apply little oil all over the brinjal and burn it on the burner holding the stem.It turns black but dont worry just keep it aside for sometime.

Now put a pan on the stove and pour some little oil and add mustard seeds,cumin seeds,black gram,redchillies,greenchillies and tamarind.

Now powder these to a fine powder in a mixie,take the brinjal remove the black layer,check for any seeds,if there remove them and add that to the above powder,add salt and grind it to paste.

Take that in a serving bowl and garnish with coriander leaves ,serve with rice.