Beerakaya chutney

December 25, 2007

 

Ridge gourd chutney can be made with Ridge gourd or even the skin alone when making curry with ridge gourd.

Ingredients:

  1. Ridgegourd - 1
  2. Onion - 1
  3. Green chillies - 2 nos
  4. Roasted chana dal - 1tsp
  5. Fried Cashews - 1tsp
  6. Curry leaves - few
  7. Tamarind  pulp - 2tsp
  8. Salt  to taste

For Tempering:

  1. Urad dal - 1tsp
  2. Mustard seeds - 1tsp
  3. Cumin seeds - 1tsp
  4. Curry leaves - few

Method:

  • Cut Ridge gourd,onion  and green chillies into fine pieces.
  • Add oil in a hot pan ,fry in low flame all the ingredients one after another.
  • Mix all of them together and grind them into a required consistency.
  • Temper the chutney with the tempering ingredients and enjoy with hot rice and ghee.

Raw Mango-coconut chutney

March 29, 2007

 

 Raw mango-coconut chutney

  

Raw mango and coconut chutney otherwise called kobbarikaya mavidikaya pachadi is one of the traditional and authentic chutneys in Andhra Pradesh(S.India)usually eaten with plain hot  rice.It  is a very simple and easy to make, which has a tangy sweet flavor tastes best when eaten on the same day it is prepared. 

Ingredients:

  1. Raw Mango pieces - 1/2 cup
  2. Freshly grated  coconut - 1cup
  3. Green chillies - 3 to 4
  4. Salt to taste

For seasoning or tempering:

  1. Urad dal - 1/2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Curry leaves - few
  4. Hing - pinch
  5. Oil - 1tsp
  6. Dry Red chillies -2(optional)

Method:

  • Grind the coconut,mango pieces , sauted green chillies and salt by adding very little water to a coarse mixture in a blender.
  • Heat oil in a pan add the seasoning ingredients ,after the mustard starts spluttering add this to the above ground mixture and mix well.
  • This tastes good with hot plain rice ore even with dosas or idlis.