Abhiruchulu

Description:

Pudina Chutney can be served along with Idle/Dosa/Steamed white rice. Spicy Andhra Pachadi.

Ingredients:

Pudina: 2 bunches
Green Chilies: 12
Salt: As required
Red Chilies: 2
Taminard: 1 small lemon size.
Bengal Gram : 1 cup (Senaga pappu)
Oil: 4 table spoons
Turmeric Powder: Little
Jeera: 1 spoon
Mustard: 1 spoon
Garlic: 4 cloves
Curry Leaves: 10 leaves

Method of Preparation:

1. Clean and Wash Pudina leaves. Drain the water.
2. Heat Oil in tava, add Bengal gram and fry it lightly.
3. Add Pudina, Green Chilies and fry it well. Turn off the heat.
4. Once cooled, grind above fried items (Bangal gram, Pudina, Green Chilies), Jeera, Garlic, Turmeric, Salt, Taminard and little water in mixer. Grind it till becomes soft paste.
5. Talimpu Preparation: Heat Oil in pan, add Curry Leaves, Red chilies, Jeera, Mustard and fry it.
6. Add above Talimpu to Pudina Chutney and mix well.
7. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Palli Pachadi made of ground nut. This is also called as ground nut chutney. This can be served along with Idle/Dosa/Pesaratu. Spicy Andhra Pachadi.

Ingredients:

Ground nuts: 50g
Fried Chana Dal: 25g
Green Chilies: 12
Tamarind: Little
Garlic: 4 cloves
Jeera: ¼ spoon
Salt: As required
Oil: 3 table spoon

Method of Preparation:

1. Heat Oil in tava, fry ground nuts.
2. Add Green chilies and fry it.
3. Once above items are cooled then grind garlic, salt, Jeera, Fried Chana Dal, Tamarind and above fried items to fine paste with water.
4. Ready.

© 2009 – 2010, Abhiruchulu. All rights reserved.

Description:

Cumcumber-Brinjal Pickle in telugu is called as Dosakaya Vankaya Pachadi. This can be served with steamed white rice and ghee.

Ingredients:

Cucumber : 1 (Small size) (Dosakaya)
Tamarind : small Lemon size.
Oil : 3 spoons
Green Chilies : 12
Brinjals : ½ Kg (Vankaya)
Tomato : 2 (Big size)
Jeera : ½ spoon
Garlic : 8 cloves
Salt : As required
Turmeric Powder : Little
Coriander Leaves : As Required.

Method of Preparation:

1. Cut Cucumber into small pieces and keep aside.
2. Soak Tamarind in enough water and keep aside.
3. Heat Oil in tava, fry green chilies and keep aside.
4. Fry Brinjal(Just slit brinjal with knife), Tamota in the same tava.
5. Cover the tava with lid and wait till saute becomes soft. Stir occasionally to make sure it does not stick to the tava.
6. Grind Green Chilies, Jeera, Garlic Cloves, Salt, Turmeric Powder, Tamarind pulp juice in mixer.
7. Then add above sauté, Cucumber and grind once again lightly.
8. Garnish the Brinjal Cucumber Pachadi with coriander leaves.
9. Ready…to EAT.

© 2009 – 2010, Abhiruchulu. All rights reserved.