Preethi's Andhra Kitchen

Actually my mother in law prepares a wounderful chutney by name " pachi chintakaya pandiri dosakaya pachadi" . Pandiri dosakaya is one variety of cucumber which will be long in size , looks like green cucumber /keera but it is big in size with yellow and green mixed colour. She will chop cucumber into small pieces and adds some salt on it . After half an hour she will squeeze the juice from cucumber and then add that pieces to freshly grinded tamarind chutney . This will taste awesome but here i did not get pandiri dosakayalu , so i just did with yellow cucumber.


Preparation :-

• Take 1 yellow cucumber , peelout its skin , deseed and cut into small pieces .

• Take 15 medium size tender tamarinds (adjust according to their sourness) ,wash them and cut them into pieces.

• Heat a pan and dry fry 3 heaped tablespoons of peanuts and when it cools remove the skin and transfer them to a mixcy container.

• Heat the same pan add 1 tspn oil , fry 7-8 green chillies , add 1 &1/2 tspn coriander seeds and 1 tspn cumin seeds . fry them for 2 mins and transfer them into same mixcy container.

• Heat the same pan add 2 tspns oil , do talimpu by adding 1/2 tspn urad dal , 2 broken dry red chillies , 1/2 tspn each cumin and mustard seeds , pinch of methi powder , sprinkle hing and add few curry leaves . Now add chopped cucumber pieces and fry for 5 mins and switchoff stove. ( i dont like to add raw cucumber to chutney so i just sauted them till half done and mixed with chutney . But according to actual procedure u need not fry u can just add raw cucumber pieces to grinded chutney, so its ur wish.)

• Grind the contents in the mixcy adding salt & 1/4 tspn turmeric .

• Once they are grinded add chopped tamarind pieces , 2 sprigs of coriander leaves & 1 garlic pod . Grind them nicely . If u want add little amount of water while grinding.

• Transfer grinded chutney to a bowl and now add cucumber & talimpu mixture to chutney and mix nicely.

• Serve this with hot rice and ghee and have a wounderful andhra meal.

Preparation :-

• Chop 1 medium size radish , 1 carrot , 1 onion , 1 tomato , 10 small green chillies , 5 sprigs of coriander leaves .

• Soak blue berry size tamarind in sufficient water or microwave for 1 min.

• Heat a pan and dry fry 2 tbspns peanuts. Transfer them to mixcy container.

• In same pan add 2 tspns oil , fry green chillies and next add chopped radish pieces and 4-5 pudina leaves .

• When they are done add tomato pieces and cook them till they are mushy. switch off stove and let them cool .

• Transfer fried radish -tomato mixture into same mixcy container , add chopped raw carrot pieces , coriander leaves , 1 tspn salt , 2 garlic pods , boiled tamarind extract . Grind nicely.

For Talimpu :-

• Heat the same pan that we used for frying radish . Add 2 tspns oil , add 1/2 tspn urad dal , 2 dry red chillies , 1/2 tspn cumin seeds , 1/4 tspn mustard seeds , 1 tspn chana dal , asafoetida , 1 sprig of curry leaves , now add chopped onion .

• When it turns soft add grinded chutney and mix nicely . Switch off stove and serve it with rice and ghee.

Preparation:-

• Take equal quantity of onions and fresh coconut pieces. If u want chutney to be more juicy/liquid add little more than equal onions compared to coconut pieces.

• Grind coconut pieces first .

• In second round add chopped raw onions , sufficient salt , chilly powder and grind just a second , i mean u need to grind it coarsely not like a paste .

• Transfer this contents into a bowl .

• Serve this with ghee and for me this is the best combo for dosa .

• There is another recipe called ' karam dosa' . For that just skip coconut in this recipe . U can apply same chutney on one side of dosa and they sprinkle roasted bengal gram powder on top of it . This is also a very excellent recipe .

• With this same chutney my mom makes brinjal fry (Vankaya ulli karam) by stuffing inside the brinjal . i will show u that recipe later . She even makes bittergourd fry (Kakarakaya ullikaram) with this chutney .

Preparation :-

• Take 3 round brinjals , wash them and chop them into pieces . Put them in saltwater . (Or) u can take 1 big brinjal , wash it and dry it, smear oil all around , put some cuts on them and bake it in oven @ 400 F.

• Soak blueberry size tamarind in little amount of water or microwave this bowl for 1 min .

• chop 10 small size green chillies ( adjust according to ur taste).

• Heat a pan add 1 tspn oil , when it turns hot add 1 tspn urad dal , 1/4 tspn cumin seeds and chopped green chillies . Fry till chillies turn whitish .

• Transfer these contents into a mixcy jar .

• In the same pan add 2 tspns oil , when it is hot add squeezed brinjal pieces . add 1/4 tspn salt and pinch of turmeric. (adding salt helps brinjals from turning bitter). Fry till brinjals are cooked . Switchoff stove and let it cool.

• In mean time grind the contents in mixcy jar .

• In next round add 1 garlic pod , tamarind extract , fried brinjals , sufficient salt for the chutney , few coriander leaves . Now grind this like coarse not like a paste .

• Transfer chutney into a bowl.

• Heat a pan add 1 tspn oil , next add 1/4 tspn urad dal , 1 broken dry red chilly , 1/4 tspn cumin seeds , 1/4 tspn mustard seeds , 1 small garlic pod crushed , sprinkle little asafoetida ,last but not least add few curry leaves . Switchoff the stove .

• Add this tadka to chutney and mix nicely . Serve with hot rice and ghee.

• Soak 1 blueberry size tamarind in enough water.

• Take 1 medium sized yellow cucumber , wash it and pat dry with kitchen towel.

• Take few drops of oil and smear it allover the cucumber with hands and put this on medium flame .

• Turn it now and then . Adjust the flame according to its burning time.

• It starts turning black like this .

• Finally it should turn full black and test whether it is cooked inside or not by piercing a knife in it , it should go easily. Anyway it takes nearly 20-25 mins for the process of burning .

• Once it is cooked switchoff stove and take that cucumber in a plate . When it is cooled takeout its skin . It will come easily . If not peel it with knife .

• Chop cucumber into pieces .

• Heat a pan add 1/2 tspn oil , fry 6 green chillies and 1/2 tspn cumin seeds and switchoff .

• Grind together fried chillies , 2 garlic pods ( if u r using US garlic use only 1) , 2" size coconut piece chopped into pieces.

• In next round add chopped cucumber , finely chopped coriander leaves , soaked tamarind , 1 tspn salt and pinch of turmeric. Grind only a sec . It should not become mushy .

• Take ur grinded chutney into a bowl .

• Heat ur used pan , add 1 tbspn oil , do seasoning by adding 1/4 tspn urad dal , 2 dry red chillies , 1/4 tspn cumin seeds , 1/4 tspn mustard seeds , 2 crushed garlic pods , sprinkle little asafoetida and next add 2 strigs of curry leaves. Switchoff stove and add this seasoning to chutney and mix nicely.

• Serve this chutney with hot rice and ghee.

Preparation :-

• Chop Ginger .

• Soak lemon size tamarind in enough water.

• Heat a pan add 1tspn oil , add 1 & 1/2 tspn urad dal , 3 dry red chillies , 1 tspn sesemam seeds , 1/4 tspn cumin and 1/4 tspn mustard seeds. Fry them all nicely.

• Take equal quantity of ginger & jaggery .

• First grind fried items . Next round add chopped ginger , jaggery , salt and soaked tamarind without water. Grind them nicely.

• In third round add tamarind water and grind nicely . Check the taste if u feel anything is less add that particular items.

• If u want u can do seasoning and add it to grinded chutney.

• But i didnot do it thats why i added cumin and mustard seeds in fried items.

• Now ur ginger chutney is ready to serve with upma pesarattu .

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Thank U For Visiting My Blog ,

Preethi Ram.