Coconut and Cilantro Chutney

Ingredients:
1/2 Cup - Raw Shredded Coconut
1 Bunch - Cilantro
5 - Green Chillies
1 TeaSpoon  - Lemon Juice
2 Pinches - Turmeric Powder
Salt to taste

Tadka:
Oil
Mustard Seeds
Hing
Curry Leaves
1 - Red chilli

Procedure:
1. All the ingredients cilantro, green chillies, coconut, turmeric and salt into a jar and grind them. Add little water during grinding.

2. Take this chutney into a bowl and mix lemon juice.

3. Add tadka at the end.

4. This chutney can be served with Idli, Dosa or Chapati. 

Sesame and Cucumber Chutney / Nuvvulu Dosakaya Pachadi

Ingredients:
1 - Medium Size Yellow Cucumber/ Dosakaya, Cut into small pieces
1 - Garlic Clove
2 Table Spoons - Sesame Seeds
5 - Green Chillies
Salt to taste
2 Pinches - Turmeric
1/2 TeaSpoon - Thick Tamarind Paste
Cilantro for Garnishing

Tadka:
2 TableSpoons - Oil
Mustard Seeds
Cumin
ChanaDal
Urad Dal
1 - Red Chilli
3 - Garlic Cloves, Cut into Small pieces

Procedure:
1. Add salt and Turmeric to cucumber pieces, mix them well and keep it aside.
2. Take a pan and dry fry sesame seeds.
3. Take some oil and fry the green chillies until a white layer is formed on the top of them.
4. Grind Green Chillies, garlic, sesame seeds and tamarind. Add little water if required for grinding.
5. Add this paste into cucumber pieces and mix well.
6. Prepare tadka and add it to the chutney.
7. This chutney can be served with white Rice.

Menthi Pulusu for Pongal / Methiyacha Sambar for Kichidi

Ingredients:
2 - Tomatoes, Cut into Small Pieces
2 - Onion, Cut into Small Pieces
1 Table Spoon - Thick Tamarind Pulp
2 Table Spoons - Jaggary
1 Cup - Water
Salt to taste
1 Tea Spoon - Rice Flour
Turmeric

Tadka:
2 Table Spoons - Oil

1 Table Spoon - Methi Seeds
Mustard Seeds
6 - Green Chillies

4 - Red Chillies

Curry Leaves

Note: You can also use hing during tempering/tadka instead of using onions in this dish.

Procedure:
1. Heat oil in a pan and prepare tadka.
2. Add Onion to pan and saute for few minutes.
3. Add tomato pieces, turmeric and coven the pan with a lid.
3. Once tomato is cooked, add tamarind pulp and water and let the mixture boil.
4. Add Salt, jaggary and mix well. Mix rice flour in some water and add it to the above boiling mixture and let it boil well.
5. Serve this dish along with Kichidi/Pongal.

Gongura Pachadi / Sorrel Leaves Chutney

Ingredients:
1/2 Kg - Gongura Leaves
8 - Green Chillies
2 Table Spoons - Menthi Kharam
2 Table Spoons - Oil
4 - Garlic
Salt as per your taste
1/8th Tea Spoon - Turmeric

Tadka:
2 Table Spoons - Sesame Oil
Mustard Seeds
Urad Dal
4 - Grated Garlic

Procedure:
1. Heat oil in a pan and add gongura and green chillies.

2. After few minutes when they become soft, switch off the stove and cool it.
3. Grind the above along with salt, turmeric, menthi kharam, garlic.
4. Take the chutney into a bowl and add tadka.
5. You can serve this chutney with plain rice along with onion.

Note:
If Gongura leaves are not sour enough, add little tamarind pulp to the chutney.

Dosakaya Senagapindi pachadi / Yellow Cucumber and Besan chutney

Ingredients:
1 Cup - Dosakaya, Remove seeds and Cut into small pieces
1 Cup - Sour Curd OR
1 Table Spoon - Thick Tamarind Pulp
Note: If using tamarind pulp instead of sour curd, mix tamarind pulp in 1 cup of water.
3 Table Spoons - Besan
4 - Green Chillies, chopped
1 Tea Spoon - Rd Chilli Powder
1/2 Tea Spoon - Hing
1/8th tea Spoon - Turmeric
15 - Curry Leaves, Cut into pieces
Salt as per your taste

Tadka:
1 Table Spoon -Oil
Mustard Seeds
Urad Dal
2 Pinches - Hing
1 - Red Chilli

Procedure:
1. Take sour curd or tamarind water into a bowl and mix besan, chilli powder, salt, turmeric, hing, green chillies, curry leaves. Using hard mix all the ingredients well and make sure there are no besan lumps.

2. Add dosakaya pieces and mix well.
3. Add tadka at the end.
4. This can be served with plain rice.

Note:
If the chutney turns out too thin, add extra besan and mix well.

Dosakaaya Gulla Bajji / Yellow Cucumber Chutney

Ingredients:
1 - Medium Size Dosakaya, Cut into 2 inch pieces
6 - Green Chillies
1 Table Spoons - Thick Tamarind Pulp
Cilantro
Salt as per your taste
1/8 Tea Spoon - Turmeric

Tadka:
1 Table Spoon - Oil
10 - 15 - Methi Seeds
Mustard Seeds
Urad Dal
1 - Red Chilli
1/4th Tea Spoon - Hing

10 - Curry Leaves


Procedure:
1. Take some water in a pan and add dosakaya pieces and cook until they become soft.

2. Grind 1/2 of the above dosakaya pieces, green chillies, salt, turmeric, tamarind and cilantro.
3. Take the chutney into a bowl.
4. Gently smash remaining dosakaya pieces and mix them with the chutney.
5. Add tadka at the end.
6. Dosakaya chutney can be served with plain rice or Chapaties.

Vankaaya Pulusu Bajji / Grilled EggPlant Tamarind Chutney

Ingredients:
1 - Egg Plant
1 - Onion, Chopped
1 Table Spoon - Menthi Kharam
2 - Green Chillies, Chopped
1/8th Tea Spoon - Turmeric
Salt as per your taste
2 TableSpoons - Thick Tamarind Pulp
6 - Curry Leaves
1/2 Cup - Water
Cilantro for garnishing

Tadka:
1Table Spoon - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli

Procedure:
1. Clean the egg plant with water and wipe it dry. Apply few drops of oil to the whole egg plant.

2. Put a grill on the cook top and place the egg plant onto the grill.
3. Put the stove in Medium flame.

Egg Plant - Oil applied and placed on grill

4. When the bottom side of the egg plant starts to get soft and turn black, rotate it - so the other side of the egg plant gets the flame and is cooked.

5. Keep rotating the egg plant until all sides are cooked and the egg plant gets soft.
6.Let the egg plant cool.

7. Once the egg plant cools down, clean the egg plant with water and remove the outer layer.

You can either remove the outer layer or cut the egg plant into half and using a spoon extract the pulp.

8. Using your fingers or with a fork, mash the egg plant.

9. Add Salt, turmeric, tamarind, raw onion, green chillies, curry leaves, menthi kharam, water and mix well. This cuntey should be in semi-solid state.  Garnish with Cilantro.

10. Add tadka at the end.

Chow Chow Chutney

Ingredients:
1 - Chow Chow, Peel and cut into small pieces
2 Tea Spoons - Menthi Kharam
2-3 Table Spoons - Thick Tamarind Pulp
2 - Green Chillies, Chopped - Optional
Salt to taste
Turmeric
1 Table Spoon - Oil
Cilantro for garnishing

Tadka:
1 TableSpoon - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli
10 - Curry Leaves

Procedure:
1. Heat oil in a pan and add chow-chow pieces. Cover the pan with a lid and cook until they become soft.

2. First grind tamarind pulp, menthi kharam, salt and turmeric.
3. Then add 1/2 quantity chow-chow pieces and grind them.

We use small Mortar and pestel to make this chutney instead of a blender

4. Take the chutney into a bowl and mix remaining chow-chow pieces and garnish with cilantro.
5. Add tadka at the end.
6. You can serve this with plain rice or chapaties.

Potlakaaya Perugu Pachadi / Snake Gourd and Curd Chutney

Ingredients:
2 Cups - Snake Gourd - Cut into half circles
1/8th Tea Spoon - Turmeric
1 Cup - Curd
Salt as per your taste
Cilantro for garnishing
1 TableSpoon - Oil

Tadka:
1 TeaSpoon - Ghee
Few Methi Seeds
Mustard Seeds
Urad Dal
Cumin Seeds
Hing
1 - Red Chilli
2 - Green Chillies, Chopped
5 - Curry Leaves, Chopped

Procedure:
1. Heat oil in a pan and add snake gourd pieces and salt. Mix well and close the pan with a lid.

2. Cook on a medium flame until snake gourd pieces become soft. Stir in-between.
3. Switch off the stove once the snake gourd pieces become soft. Let them cool down.

4. In a bowl mix curd, turmeric, cilantro and snake gourd pieces.
5. Add tadka at the end.
6. Serve this with rice in-place of regular curd. You can also serve this as a side dish with any chutney. Also goes well with chapaties.

Pesara Pachadi and Vadiyam / MoongDal Chutney

Ingredients:
1 Cup - Moong Dal
8 - Red Chillies
1/2 Tea Spoon - Hing
1/4th TeaSpoon - Turmeric
3 TableSpoons - Lemon Juice
Salt to your taste

Tadka:
1 TableSpoon - Oil
Mustard Seeds
Urad Dal
1/2 Tea Spoon -Hing
10 - Curry Leaves

Procedure:
For Chutney:
1. Soak Moong Dal for 1 hour.
2. Grind moong dal, red chillies, hing, turmeric, salt and lemon juice. Add little water if necessary. Grind them coarsely.
3. Take the chutney into a bowl and add tadka.
4. You can serve this chutney with plain rice and ghee.

For Pesara Vadiyam:
1. Heat pan and add little oil.
2. Take 4-5 TableSpoon's of this chutney and spread it onto the pan (as shown below).

3. Add 1/2 teaspoon of oil on the circumference of the vadiyam.
4. Roast both sides of the vadiyam.
5. You can serve this vadiyam with plain rice and ghee.

Jhunka - For Chapaties/Poori

Ingredients:
4 TableSpoons - Besan
3 TableSpoons - Thick Tamarind Pulp
3 - Green Chillies, Chopped
1 TeaSpoon - Red Chilli Powder
10 - Curry Leaves
Salt as per your taste
1/8th TeaSpoon - turmeric
1/8th TeaSpoon - Hing
1 Cup - Water

Tadka:
1 TableSpoon - Oil
Mustard Seeds
UradDal
1 - Red Chilli
1 - Onion, Cut vertically

Procedure:
1. Take a bowl and mix Besan, green chillies, red chilli powder, curry leaves, salt, turmeric, hing and tamarind.
2. Add water to this mixture and mix well and make sure there are no besan lumps.
3. Heat oil in a pan and prepare tadka.
4. After onion becomes soft, add the above prepared besan mixture to tadka and mix well.
5. Put the stove in medium flame and keep stirring in-between.
6. Besan chutney will start to thicken after some time.
7. The chutney should be in semi-solid to thick state.
8. Serve this chutney with Chapaties or Poori.

Besan Chutney - For Idli

Ingredients:
4 TableSpoons - Besan
4 TableSpoons - Thick Tamarind Pulp
3 - Green Chillies, Chopped
1 TeaSpoon - Red Chilli Powder
10 - Curry Leaves
Salt as per your taste
1/8th TeaSpoon - turmeric
1/8th TeaSpoon - Hing
1 Cup - Water

Tadka:
1 TableSpoon - Oil
Mustard Seeds
UradDal
1 - Red Chilli
1/8th TeaSpoon - Hing

Procedure:
1. Take a bowl and mix Besan, green chillies, red chilli powder, curry leaves, salt, turmeric, hing and tamarind.
2. Add water to this mixture and mix well and make sure there are no besan lumps.
3. Heat oil in a pan and prepare tadka.
4. Add the above prepared besan mixture to tadka and mix well.
5. Put the stove in medium flame and keep stirring in-between.
6. Besan chutney will start to thicken after some time.
7. The chutney should be in semi-solid state. Add more water if necessary.
8. Serve this chutney with Idli.

Peanut Onion Chutney

Ingredients:
1 Cup - Peanuts, Roasted
1 - Onion, Small Pieces
6 - Red Chillies
1 Table Spoon - Thick Tamarind Pulp
2 Pinches - Turmeric
Salt as per your taste
1 Table Spoon - Oil

Tadka:
1 Table Spoon - Oil
Mustard Seeds
Urad Dal
1 - Red Chilli
5 - Curry Leaves

Procedure:
1. Heat oil in a pan and fry red chillies.
2. Add onions and saute them until they turn light brown color. Switch off the stove.
3. Grind the above along with salt, tamarind, turmeric, roasted peanuts. Add some water for grinding.
4. Take the chutney into a bowl and add tadka.
5. You can serve this chutney with Idli or Dosa.

Mint Tomato Chutney

Ingredients:
2 Cups - Mint
3 - Green or Red Tomatoes, Cut into small pieces
6 - Green Chillies
1 Table Spoon - Menthi Kharam
1 Table Spoon - Thick Tamarind Pulp
2 Pinches - Turmeric
Salt as per your taste
Cilantro for garnishing
1 Table Spoon - Oil

Tadka:
1 Table Spoon - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli

Procedure:
1. Heat oil in a pan and fry mint and green chillies.

2. After mint gets soft and reduces in size add tomatoes pieces.
3. Mix well and close the pan with a lid.
4. After tomatoes become soft, switch off the stove and let them cool.
5. Grind the above along with tamarind pulp, salt, turmeric and menthi Kharam.
6. Take the chutney into a bowl and add tadka.
7. Garnish with Cilantro.
8. You can serve this chutney with Rice, Roti or Dosa.

Atti Pachadi - ToorDal Tamarind Chutney

Ingredients:
1 TableSpoon - Oil/Ghee
10 - Methi Seeds
1/2 Cup - Toor Dal
6-8 - Red Chillies
1/2 Tea Spoon - Cumin Seeds
1/4th Tea Spoon - Hing
2 Table Spoon - Thick Tamarind Pulp
Hand Full - Curry Leaves
Salt
Turmeric

Procedure:
1. Heat oil in a pan and add methi seeds. Put the stove in a medium flame.

2. Once Methi seeds starts to change color, add toor dal and fry for a minute.
3. Add Red chillies and fry them.
4. When toor dal turns light brown, switch off the stove and add cumin seeds and hing.
5. Allow the ingredients to cool down and grind them along with Salt, turmeric, tamarind and curry leaves. Add some water while grinding.

Variation:

- You can replace tamarind pulp with 1/2 Cup Grated Raw Mango.

Kandi Pachadi (Toor Dal Chutney) AND Kandi Vadiyam

Ingredients:
1 TableSpoon - Oil/Ghee
10 - Methi Seeds
1/2 Cup - Toor Dal
6 - Red Chillies
1/2 Tea Spoon - Cumin Seeds
1/4th Tea Spoon - Hing OR 2 Cloves - Garlic
Salt
Turmeric

Procedure:

Chutney Procedure:
1. Heat oil in a pan and add methi seeds. Put the stove in a medium flame.
2. Once Methi seeds starts to change color, add toor dal and fry for a minute.
3. Add Red chillies and fry them.

4. When toor dal turns light brown, switch off the stove and add cumin seeds and hing.
5. Allow the ingredients to cool down and grind them along with Salt and turmeric. Add some water while grinding.

Note:
If using garlic instead of hing, add garlic directly to blender while grinding.

Kandi Vadiyam Procedure:
1. Take a dosa pan and add little oil.
2. Spread the above chutney on the pan, like dosa. It should be 1/4th inch thick.
3. After few minutes when the bottom side gets fried, turn and fry the other side. Add little oil on the circumference of the toor dal dosa.
4. This goes well with Plain rice and ghee. Can also be served as side dish with Sambar / Rasam.

Pullai Pachadi / Dhaniya Chutney

Ingredients:
1/8th Tea Spoon - Mustard Seeds
1 Table Spoon - Urad Dal
6 Table Spoons - Dhaniya / Coriander Seeds
10 seeds or 1/8th Tea Spoon - Methi Seeds
6 - 8 - Red Chilles
1/8th Team Spoon - Hing
3 Pinches - Turmeric
2 Table Spoons - Thick Tamarind Pulp
Salt as per your taste
1/2 Tea Spoon - Sugar / Jaggery
Water - Adjust to get chutney consistency
1 Tea Spoon - Oil

Procedure:
1. Heat oil in a pan and add tadka in the following order: methi seeds, mustard seeds, urad dal, red chillies, dhaniya and hing. Switch off the stove and let them cool.

2. Grind the above along with tamarind, salt, turmeric, sugar and water.
3. This goes very well with Idli, can also be served with Dosa.

Mint Coconut Chutney

Ingredients:
2 Cups - Mint Leaves (Tightly Packed)
1/2 Cup - Fresh Grated Coconut
4 - Green Chillies
1 Table Spoon - Menthi Kharam
1-1/2 to 2 Table Spoons - Thick Tamarind Pulp (Or adjust to your taste)
2 Pinches - Turmeric
Salt
1 Table Spoon - Oil

Tadka:
1 Table Spoon - Oil
Mustard Seeds
Urad Dal
1- Red Chilli
Hing

Procedure:
1. Heat oil in a pan and add green chillies and mint leaves.

2. Saute them and once the chillies become soft and mint leaves shrink in volume, switch off the stove.
3. Let them cool down and grind them along with coconut, tamarind, salt, turmeric and menthi kharam.
4. Take the chutney into a bowl and add tadka.
5. You can serve the chutney with rice or chapaties.

Avocado Mango Chutney

Ingredients:
2 - Avocado's
1 - Medium Size Mango
2 Table Spoons - Menthi Kharam
2 Pinches - Turmeric
Salt as per taste

Tadka:
2 Table Spoons - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli
Curry Leaves

Procedure:
1. Cut avocado into half and remove the seed. Scoop the halves and take out the inner portion.

2. Peel and cut Mango into small pieces or you can grate the mango.

3. Grind avocado, mango pieces, menthi kharam, turmeric and salt
4. Add tadka.

Avocado Chutney

Ingredients:
2 - Avocado
2 - Green Chillies, Chopped
2 Table Spoons - Chopped Cilantro
2-3 Table Spoons - Leomon Juice
1 - Chopped Onion, Optional
Salt per your taste

Tadka:
1 Table Spoon - Oil / Ghee
Mustard Seeds
Urad Dal
1 - Red Chilli
Hing
5- Curry Leaves, Chopped

Procedure:
1. Cut avocado into half and remove the seed. Scoop the halves and take out the inner portion.

2. Mash the inner portion of the avocado.
3. Add salt, green chillies, cilantro, onions, lemon juice and mix well.
4. Add tadka at the end.
5. This goes well with Dosa and Chapaties.