Tomato chutney

Ingredients:
Ingredients
tamatoes medium -- 5
ginger, garlic paste -- 1tbsp
turmeric -- 1/2 tsp
dhaniya powder -- 1tbsp
red chilli powder -- 3tbsp
salt -- to taste
oil -- 3tbsp

Method:
Heat oil in a deep fry pan, add ginger garlic paste to heated oil.
Then add washed whole tomatoes (or cut them into 4 pieces) to it, fry for 2mins.
Keep covered on medium flame for 15 mins.
After tomatoes are half coocked mash them slightly with spoon, again cover it with lid for 5mins.
After tomatoes are finely cooked then add turmeric, dhaniya powder, and red chilli to it, mix and cover it for 5mins.
Now add salt to it and let it be for 2 mins. Switch off the flame.
Serve with rice or any rotis or snacks.

Tomato chutney

Ingredients:
1kg tomatoes,
2 tbsp chilli powder
½ sp fenugreek seeds
½ sp mustard
lemon size tamarind
pinch turmeric powder
little hing
salt to taste

Method:
1.cut tomatoes, add oil in a kadai after it heats up add mustard and hing a little
2.add tomato pieces , tamarind , turmeric , salt and let it cook for some time , after it cools grind it and keep it aside
3.roast fenugreek seeds and make it into a powder
4.Take oil in a separate kadai , let it heat add hing , let it cool down , after that add chilli powde

Onion chutney

Ingredients:
3 big onions
small lime size tamarind
5 to 6 green chillies

Method:
Put oil in a pan add some jeera and mina pappu onions and green chillies fry them until onions turn brown.
Switch off the stove and add tamarind to it it becomes soft with the heat .
Blend the above ingredients with salt and very little water Add thadka , with mustard jeera ,curry leaves and hing .
Goes well with rice and rotis also.

Methi Chutney

Ingredients:
Methi-1 bunch
Green Chillies-2
Tamarind-1Table spoon
Salt
For seasoning:
Red chillies-1
Jeera 1/4th sp
Urad dal 1/4th sp
Channa dal 1/4thsp
mustard seeds 1/2sp
4 pods Garlic

Method:
Separate all the leaves and wash them.
Take a pan and put some oil and fry the leaves along with Green chillies and tamarind for 5 min.
Cool it for a while and grind them with salt and little water.
Season it later.
This is very good for Sugar patient

Hot Tomato Methi Pachadi

Ingredients:
1/2 kg Tomatoes
1/4 Cup Fresh methi
10 Green chilles
Tamarind-lemon sized
1 tsp Cumin
1 tsp Mustard
1/2 tsp Turmeric
1/2 tsp Red chillie powder
Salt to taste
Oli-4 tbs

Method:
1.Heat the oil.Fry the methi till all the watery content is lost.
2.Try to cover the pan with lid to avoid spluttering on the face.
3.Now add the chopped tomatoes and the tamarind.Later add turmeric and chillie powder.
4.After the tomatoes are half cooked add the green chillies.
5.Cook on a medium flame till u see oil floating.
6.Allow it to cool.Add salt and grind to a rough paste.
7.Season with cumin, mustard and curry leave

Potlakai Perugu Pachadi ( snakegroud )

Ingredients
2 snake gourd
1 onions
1 green chillies
2 cups curd
salt -to taste

Method:
1) Cut the snake gourd into round slices. and cook them in a cooker.( you can cook it along with rice).
2) After they are cooked,allow them to cool for a while.
3) Take a bowl,add curd ,cooked vegetable sliced ,sliced green chillies, and enough amount of salt.and mix them well.
4) Then in the pan prepare seasoning and fry the onions till they are half-cooked.Add this to the curd,.
5) Finally decorate with coriander leaves. You can do the same with tomato also.But cook the tomatoes along with onions. Goes well with rice.

Mirapakai pachadi ( green chilli)

Ingredients:
1 up Onion (cut into pieces)
5 Green Chillie
1/4 milk for boiling
3-4 garlic
1/4 tsp jeera
salt to taste
4 tsp oil

Method:

1.Put Onion pieces, chillie pieces and milk in a non stick pan. put on medium flame, cover the lid and boil them.
2.After 5 min. remove the lid.
3.After all the milk has been evaporated put oil and garlic.
4.Keep on low flame for approximately 10 min covering the lid.
5.Now remove from the stove, put jeera and salt and grind them into a paste like chutney.
6.Remember to stir now and then to avoid sticking to the pan.
7.It tastes awesome if u eat it with clarified ghee.

Magai chutney

Ingredients
old magai pacchadi
tamarind pulp (or) raw tamarind soaked in water 1/2 bunch coriander leaves
jaggerry (desired)
4-6 green chillies
salt
For seasoning
oil
red chillies
mustard seeds
inguva(hing)

Method:
1.Take the old magai pacchadii, tamarind pulp, green chillies, coriander, jaggerry and salt and make it a paste in the mixy & keep it aside.
2.Now just for seasoning heat a pan and put little oil,mustard seeds,red chillies & inguva (hiing) , wait till the mustard seeds splatters.
3.Turn off the flame and mix it in the chutney..........so easy & simple .!!
4.Goes good with idly, dosa, wada, upma, pesarattu

Groundnut chutney

Ingredients:
250gms groundnuts
3 tbsp oil
2 greenchillies
1/2 tbsp salt
2 Redchillies
2 garlic pods,
curry leaf,
1/4th sp mustard seeds
1/4th sp jeera
1/4th sp chena daal,
1 sp mina pappu
small lemom size ball tamrind

Method:
1.first heat oil in a pan and fry groundnuts and green chillies in that till it becomes red.keep it aside.
2.Heat oil in pan again and fry red chilies garlic curry leaf,mustard seeds,jeera chana dal,mina pappu till it becomes red. wait until the above 2 ,turns to cool and then mix these and grind them with tamarind and salt and some amount of water.

Bendakaya Pachadi ( okra)

Ingredients:
Ingredients
20 lady fingers
5 green chillies
sliced ginger
small amount of tamarind
mustard , jeera, chena dal,mina pappu ,curry leaves, red chillie,garlic(all these should not exceed 10 gms)
2 teaspoons of oil
2 teaspoon ghee
salt to taste

Method:

1.Cut ladyfingers in to small pieces. heat ghee in the pan,and fry green chillies ,ginger & lady finger pieces and remove from pan.
2.Now heat oil in the pan and add mustard,jeera,sanaga pappu,mina pappu dal curry leaves ,red chilli,garlic to the oil in the pan till the become red and remove from the pan.
3.Now add tamarind ,salt to both the above and mix them to thin paste .
4.Goes with rice and roti.

Tomato Chutney

Ingredients
1 tbsp oil
a pinch of asafoetida powder(hing)
4 tomatoes
tamarind pulp
jagerry
salt to taste
half tbsp fenugreek seeds
3 red chillies
Seasoning:
mustard seeds
curry leaves

Method:
Take a pan and add 1 tbsp oil add asafoetida powder.
Then add tomatoes,tamarind pulp,jagerry and salt to taste.
Cover the pan with a lid.cook till tomatoes become soft.
Remove the pan from the stove and let it cool.
Now take another pan add oil and fry fenugreek seeds and redchillies.
Let this also cool for sometime.
Finally blend the two in a mixer.
Garnish with mustard and curry leaves.
Serve the chutney with idli's

Tomato Kothimeera Pachadi

Ingredients:
2 tomato 2
1 bunch Kothimeera ( cliranto)
6 green chillies
4 cloves garlic
1/2 tsp jeera
1/2 cup ground nuts
1tbsp tamarind paste
few curry leaves
salt to taste
pinch of turmeric
oil to fry
For seasoning:
/2 tsp oil
dry red chilli
curry leaves
1/4 tsp jeera
1/4 tsp avalu
clove garlic

Method:

Wash and cut tomatoes.clean the cilantro,don't throw away the whole stems, only throw the last hard part of the stem.
Cut the cilantro and green chilli. put oil in a vessel,when it is hot,put jeera, curry leaves, green chilli,tomato, and cilantro.after frying for 7 minutes,add garlic to it.add menthi powder and tamarind paste.
Fry the whole thing until oil floats on the top. grind the whole mix along with roasted ground nut.add salt to it.chutney is prepared.add some seasoning to it now. Seasoning:
Take some oil in a different pan,heat the oil,when the oil is hot,add dry red chilli,curry leaves,jeera,avalu,minced garlic.
Turn off the stove.add this seasoning to chutney.
Very delicious chutney is ready to eat now.
We can have this with rice

Coconut Pachadi

Ingredients:
Ingrediants
1 Kobbari Chippa
1/2 cup putnala pappu
5 or 6 green chillies
4 pods Garlic
1/2 tsp Jeera
salt for taste
Oil for frying and seasonning
For seasoning:

Curryleaves 4-5
Chana dal 1tbsp
Urad dal 1tbsp
Mustard seeds -1tbsp

Method
1.Heat oil in a pan and fry geen chilles.
2.Grind kobbari, putnala pappu and green chilles with salt.
3.Season with the above mentioned ingredients.
4.Now the Delicious chutney is ready.

Beerakaya Tokku Pachadi

Ingredients

Beerakaya peel 1 cup
Green mirchi - 4
Red dry mirch - 3 or 4
Til seeds - 1.5 tbsp
Jeera seeds - 0.5 tbsp
Tamarind - one or two flakes
Garlic - 2 pods
salt - as you required
For seasonning
Oil for seasoning
curryleaves 4 - 5
Chana dal 1 tbsp
Urad dal 1tbsp
Mustard seeds - 1 tbsp

Method
1.Fry the entire peel, green mirchi & red mirchi in 1.5 tbls of oil, until they cook - keeping the lid.
2.Roast the seeds in microwave for 1 minute and grind them into powder, with garlic and tamarind.
3.Add the fried peel into blender. Blend all together till it gets fine coarse. Add only very little water to blend, if you think the blender blade is not rotating, you can add the salt.
4.Season with the above mentioned ingredients. Now the Delicious chutney is ready. It can be served with hot rice.

Vankaya Pachadi

Ingredients:
2 Brinjals-
2,Tomatoes
6,Green Chillies
1 tsp Fenugreek
1 tsp ,Mustard-
1tsp,Cummin
4tsp,Dhania-
10 Red Chillies-10,
a small lemon size tamarind,
Salt to taste
Method:
1.Put some oil and fry fenugreek,mustard,cummin,dhania and red chillies and remove.
2.Cut Brinjals,Tomatoes and Green chillies into pieces and put in the same oil and fry till cooked.
3.Let it cool and then first grind the red chillies,dhania,cummin,fenugreek and then put the brinjal,tomatoes green chillies,tamarind and salt n grind till smooth.
4.You can season this pachadi if you want with little oil,mustard,cummin, 2-3 flakes of crushed garlic and curry leaves.
5.It tastes very good if you mix it with r

Kandi Pappu Pachadi

Ingredients:
Kandipappu -- 1 cup,
Dry Mirch -- 8 pcs,
Tamarind -- 1/2 of the Indian Lemon Size,
Garlic -- 3 pods,
Inguva -- a pinch (Asafatodia),
Jeera&Aavaalu-- 1/4 tsp. each,
Salt -- enough for your taste and
Ghee -- 2 tsp.
Process:
First, take a thick pan or kadai, put 2 tsp. of Ghee, let it heat and fry toordall in it -- take out from the pan and let it cool. Heat some oil, put the musturd seeds and let them splatter. Then fry the dry mirch.
In the blender/mixi, grind the dry mirch& aavaalu first. Add kandipappu to it. Then add tamarind, salt, garlic, inguva and jeera. After grinding for 1 or 2 minutes, add some water and grind to make your desired consistency.(some like it two smooth and some like it little corse.)
Enjoy it with hot rice and ghee.
Small Tip: If you like too spicy food -- mix a 1/2 spoon of (Priya) Avakaya with your kandi pachadi annam. You will never forget the taste.

Allam Pachadi (Ginger)

Ingredients:
2 tbsp ginger peices
1 lemon size ball tamarind
5 red chillies
3 tbsp bellam (jaggery)
salt to taste
pinch of pasupu (turmeric)
10 garlic pods
Popu:
1/2sp avalu
1/4s mentulu
little oil
1/2sp hingu
little curry leaves

Method
1.Grind all the ingredients to a smooth paste adding.
2.Take a pan put some oil.
3.After the oil heats fry the above popu and add it to the grinded paste.
4.Your pachadi is ready to serve with idli, dosa, and hot rice.

Anapkai Tokku Pachadi ( bottle groud )

Ingredients:
anapkai skin 1cup chopped
tamarind small lemon size ball
salt to taste
pinch of pasupu
Popu:
1/2sp avalu(mustard)
1/2sp mentulu (fenugreek)
1/2sp jeera
3 red chillies
a pnch of hingu
1/4sp sugar
Curry leaves 2sp

Method
1. take oil in the pan and heat.
2. Put all the popu ingredients in the pan and fry for 1 min.
3. Add the anapkai skin and salt.
4. Close the lid of the pan and let the skin cook on a low flame.
5. After it cools add salt,tamarind, and sugar.
6. And grind it to a coarse paste.
7. Chutney is ready to serve with hot rice.