Ginger Chutney (Allum Pacchadi): Andhra style

Ginger Chutney (Allum Pacchadi): courtesy my friend Nameeta Reddy

Ingredients: (all approximate)

Ginger – peeled, washed and sliced

Tamarind – de-seeded, cleaned and soaked

Jaggery, Jeera, coriander seeds, dry Red chilies (Qty as in pic below), Salt to taste

Oil – 1 Tb spoon for roasting, 3-4 Tb spoons for seasoning - While seasoning a little more oil will help preserve the chutney

Salt to taste, Heeng, mustard seeds

 Procedure:

1. Dry roast the red chilies for for abt 2-3 mins, add a spoon of Oil, lower the heat and add Ginger. Stir in between and roast for abt 4-5 mins. Some thin slices of Ginger my turn brown on edges. Add the coriander seeds, jeera & curry leave and stir for another 3-4 mins on low heat. Switch off the heat and let the roasted mixture cool.

2. Grind the roasted mix + tamarind pulp + jaggery into a fine paste. The strong smell & taste of ginger should be balanced by jeera, coriander and should have a balance of sour, sweetness and hot.

Seasoning: Heat 4 Tb spoons of oil in a pan to a medium level. Add mustard and heeng. Add the Paste to it and stir to fold in the oil. Lower the heat and cook the chutney until water is evaporated. Cool and store in a bottle. Keep in fridge and it will last for more than a month.

Enjoy it with Vada, Dosa, Idli, Paratha , Rice (with ghee) and sandwich. 

Coriander Chutney- Andhra style

Coriander Chutney: courtesy Nameeta Reddy

Ingredients: (all approximate)

Coriander Bunch – washed and remove only thick stems

Tamarind – de-seeded, cleaned and soaked

Green Chilies

Jaggery (Qty as in pic below), Salt to taste

Seasoning: Mustard seeds, Urad daal (1 Tb Spoon), Heeng, green curry leaves (I have dried, you can use fresh too)

Oil (4-5 Tb spoon depending on the quantity of green chili) – While seasoning a little more oil will help preserve the chutney.

Procedure:

1. Soak the de-seeded tamarind in warm water until it is soft.

2. Take a shallow pan and heat on high. Once heated lower the heat and add 1 Tb spoon of oil to it. Add the green chilies and close the lid. Turn off heat after 1 min. Stir or shake the chilies so that they do not burn. Let it cool.

3. Grind the Tamarind, green chilies, salt and jaggery to a fine paste. Add coriander and grind. Stems should all grind well, leaves can be coarse or fine. The taste should be tangy, sweet, balanced salt and hot.

Seasoning: Heat 5 Tb spoons of oil in a pan to a medium level. Add mustard, daal and curry leaves and heeng. Shake to avoid burning of daal but it should get roasted. Add the Paste to it and stir to fold in the oil. Lower the heat and cook the chutney until water is evaporated. Cool and store in a bottle. Keep in fridge and it will last for more than a month.

Enjoy it with Vada, Dosa, Idli, Paratha , Rice (with ghee) and sandwich. 

Green Chili Chutney (Pachhi Mirpkayalu pachaddi)

Green Chili Chutney (Pachhi Mirpkayalu pachaddi)- Andhra style chutney with the courtesy of my friend Nameeta Reddy

Ingredients: (all approximate)

Green chilies – washed and stems removed

Tamarind – a ball 1.5 times size of a lemon (lemon size that of Indian Lemon)

Salt to taste

Seasoning: Mustard seeds, Urad daal (1 Tb Spoon), Heeng, green curry leaves (I have dried, you can use fresh too)

Oil (2-3 Tb spoon depending on the quantity of green chili) – While seasoning a little more oil will help preserve the chutney

Procedure:

1. Soak the de-seeded tamarind in warm water until it is soft.

2. Take a shallow pan and heat on high. Once heated lower the heat and add 1 Tb spoon of oil to it. Add the green chilies and close the lid. Turn off heat after 1 min. Stir or shake the chilies so that they do not burn. Let it cool.

3. In a mixer take the tamarind and grind to a fine paste. Add chilies & Salt and grind to a coarse paste now.

Seasoning: Heat 2-3 Tb spoons of oil in a shallow pan to a medium level. Add mustard, daal and curry leaves and heeng. Shake to avoid burning of daal but it should get roasted. Add the Paste to it and stir to fold in the oil. Lower the heat and cook the chutney until water is evaporated. Cool and store in a bottle. Keep in fridge and it will last for more than a month.

Enjoy it with Vada, Dosa, Idli, Paratha or even Rice (with ghee). CAUTION: Eat in moderation as its very hot.

Peanut Chutney- Andhra style

The Andhra chutney- 

I have shared one peanut chutney of my style, here's another one shared by Nameeta ...

Peanut Chutney : 2 handfuls of raw peanuts (Erdnuss), roast them dry on a pan on medium heat stir at intervals so as to not let them burn. Turning slight brown on black patches during roasting is OK.

Let the Erdnuss cool slightly, the add Green chilli (Optional), curry leaves, salt and 1 tea spoon lemon juice and grind it in a blender/mixer. Add water while grinding.

Once done pour in the serving dish.

To season the chutney – Heat a small pan, add 1 spoon of oil. Once heated add mustard seeds and let them crackle. Switch off the heat and pour this hot seasoning in the chutney.

Green Daal Dosa (Pesarattu) – Traditional Andhra Dosa

I have to thank my friend Nameeta for taking pains and sharing few recipes which I will post today. Nameeta is married in a Telugu family and brings to us authentic Telugu recipes.

A month ago I was in Hyderabad, and I was awed by Beerakaya pachdi- a chutney made from ridge gourd/turai. I could never imagine something made of turai can taste so good-I anyways have a great liking for chutneys. I have asked Nami to share its recipe also. I will share that , but here is Pesarattu, I never knew one needs to add rice powder in pesarattu and I presume that makes it different from Moong Daal cheela which I have earlier shared on  my blog. Now I will try this...

You need-

Green Moong Daal (whole or broken) – 1 Cup

Raw Rice – 1 handful,

¼ inch raw ginger, peeled

¼ raw onion (if a small onion then ½)

Green Chillies – 2 (optional), salt to taste, oil (to be used while making the dosa)

Non Stick flat pan - for making the dosa.

• Wash the daal and rice and soak for 3-4 hrs (best if done overnight).
• Grind finely the soaked daal & rice along with Ginger, onion, green chilli and salt (as per taste) using either a blender or Mixer (Indian Mixer)
• Stir the mixture once ground to make it consistent. Add water in case the batter is too thick.
•  Heat the flat non stick pan on medium heat. Add a few drops of oil, using kitchen towel to spread the oil on the pan to spread the oil evenly.
• Pour 2 ladles of the ground batter and spread it like a crepe. Cook on medium heat only after a couple of minutes. Use a non stick or wooden spatula and try to turn the dosa (like turning an omlette). Once cooked fold in middle and serve with Coconut or Peanut Chutney.
• Grated carrot garnishing on top of pesarattu tastes good.