Gongura pachadi (without onion and garlic)

There is no one in Andhra who does not know name gongura. It is very tasty and seasonal green leafy vegetable.

Ingredients:

Gongura 1 bunch

Mustard seeds 2 teaspoon

Menthi seeds 1 teaspoon

Red chillies 10

Turmeric Powder ½  teaspoon

Hing 4 pinches 

Oil 2 tablespoons

Salt as needed

Preparation:

Red stemmed gongura or yerra gongura is tastier.

1. Remove Gongura leaves from the stem. Wash it well and spread on a cloth to dry or squeeze out the water with tissue paper and dry it. Heat a deep pan and add 2 teaspoons of oil to it, after oil is heated add gongura leaves, the leaves fold and change color. The leaves change into brown color and water is evaporated. It becomes about one third of the leaves.

2. Heat a pan add the remaining of oil after oil is heated  add mustard seeds, menthi seeds, hing and red chillies. After the mustard seeds start to sputter. Switch off the stove. After it cools grind it in mixie or blender add salt and tumeric powder and blend well.

3. Add gongura leaves and blend it and make it into a coarse paste. Don't add water if necessary add little water.

Pudina Andhra Pachadi or Mint Andhra Chutney

Ingredients:

Pudina leaves or Mint leaves 1 bunch

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 1 teaspoon

Jeera or Cumin 1/2 teaspoon

Red chillies 2

Tumeric powder 1 pinch

Tamarind 2 inch

Ginger 1/2 inch piece

Green chili  1 (Adjust accordingly)

Hing or inguva 2 pinches

Oil 4 teaspoons

Salt as needed

Preparation:

1. Wash the pudina leaves. Heat a pan and add two teaspoons of oil after oilis heated add the pudina leaves and turn to medium flame. After two to three minutes which the leaves become little soft switch off the stove.

2. Remove the leaves from the pan and in the same pan add the remaining two teaspoons of oil, after oil is heated add chana dal, urad dal, mustard seeds, jeera, hing or inguava and red chillies. When the dals change

color switch off the stove.

3. After the tadka cools. In a mixie and  bowl or blender add the pudina leaves, tadka, tamarind, green chillies, ginger , tumeric, salt, little water and blend it into a coarse mixture.

If  you want to eat with dosas add little more water and make into soft mixture.

Magaya Perugu Pachadi

Magaya is the famous Andhra pickle after avakaya . Magaya pickle mango pieces are dried in sun for 3 days and then the pickle is made . In north they call the dried mango pieces as amchur pieces . The recipe to make magaya with amchur pieces is in the blog. Magaya perugu pachadi is a famous andhra recipe and is very tasty and eaten with chapathis ,rice ,dosas and others.

Sensio 13330 Bella Cucina 12-Piece Rocket Blender Platinum Edition

Ingredients:

Magaya Pickle  1 table spoon

Curd                  1 tablespoon

Ghee                 1½ teaspoon

Urad dal            ½ teaspoon

Mustard seeds  ½ teaspoon

Red chillies 2 break them into 3 pieces

Preparation:

1. Mix the magaya pickle and curd . In a mixie or blender blend them together for a minute.

2. Heat a pan and  add ghee after ghee is melted add urad dal, mustard seeds and red chilli . When mustard seeds pop up switch off the stove.

3. Add the tadka to the pickle and mix well.

Snake gourd and tomato yogourt pachadi or Potalakaya tomato peragu pachadi

Ingredients:
Snake Gourd or Potalakaya 1 big
Tomatoes 2 medium sized
Yogurt 2 cup
Water 1/2 cup
Turmeric 1/4 teaspoon
Mustard seeds 1 teaspoon
Methi seeds 1/4 teaspoon
Urad dal 1 teaspoon
Chana dal 1/2 teaspoon
Red chilli 3
Green Chilles 2
Hing 2 pinches
Curry Leaves 8 to 10
Oil 3 teaspoons
Salt as needed


Preaparation:
1. Wash snake gourd ,green chilli and tomatoes. Cut snake gourd into round pieces. Cut tomatoes into small pieces.


2. Heat a pan and boil water and add the snake gourd pieces and 1/4 teaspoon of salt and cook them till they are fully cooked. Drain the water .

3. In a bowl add yogurt and water and mix well.  Add the cooked snake gourd and mix well.

4. Heat the same pan and boil water and add the tomaotoes and 1/4 teaspoon of salt and cook them till they are fully cooked and become soft.

5. Add the cooked tomato pieces and water to the bowl with curd and snake gourd and mix well.

6. Heat a pan add oil and after oil is heated turn it on to low flame add urad dal, mustard seeds, menthi seeds, red chilli cut into 2 pieces, green chilli pieces, curry leaves and hing. After urad dal change the color and mustard seeds pop up. Switch off the stove.

7.  Add tumeric powder and mix well. Add salt and mix well. Garnish with tadka.

Thothakura Pachadi or Thotha Chutney

Ingredients:
Thotakura 1 bunch
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 1 Teaspoon
Jeera or Cumin 1/2 teaspoon
Red chillies 2
Tumeric powder 1 pinch
Tamarind 2 inch
or
Tamarind juice 2 teaspoons
Ginger 1/2 inch piece
Green chili 2
Hing 2 pinches
Oil 5 teaspoons
Salt as needed


Preparation:
1. Wash and clean Thota kura. Seperate the leaves.
2. Heat a pan and add 3 teaspoons of oil and add the thotakura leaves . In medium flame cook for about 10 minutes.

Mix in between. The leaf will change and the water will be evaporated. Add salt and tumeric powder.


3.Heat a pan and put 3 teaspoons of oil and add chana dal,urad dal, jeera, mustard seeds, hing and red chillies until the urad and chana dal turn their color and mustard seed splutter. Keep the tadka or popu aside.

4.In a mixie or grinder add salt ,tamarind, ginger and green chilli and grind all the ingredients by adding little water.

5.Transfer them into a bowl.

Bottle Gourd Chutney or Sorakaya Pachadi or Locky pachadi (With out garlic)

Ingredients:
Sorakaya or bottle gourd 1/2 medium sized
Chana dal or Senaga papu 2 Teaspoons
Urad dal or Menapa papu 2 Teaspoons
Mustard seeds 1 Teaspoon
Jeera or Cumin 1/2 teaspoon
Red chillies 2
Tumeric powder 1 pinch
Tamarind 2 inch
or
Tamarind juice 2 Teaspoon
Ginger 1/2 inch piece
Green chili 1
(Adjust accordingly)
Hing 2 pinches
Oil 4 teaspoon
Salt as needed

For Tadka: (optional)

Urad dal 1 teaspoon
Mustard seeds 1/2 teaspoon
Garlic 3 pods
Curry leaves 1 bunch
Red chilli 2
Oil 2 teaspoon

Preparation:
1.Peel the skin of sorakaya and cut it into pieces.

2.Heat a pan and put 2 teaspoons of oil and add chana dal,urad dal,jeera,mustard seeds,hing and red chillies until the urad and chana dal turn their color and mustard seed splutter. Keep the tadka or popu aside.

3.In the same pan add 2 teaspoons of oil and add the sorakaya pieces. Cook  until sorakaya is cooked. Add salt and tumeric powder.

4.In a mixie or grinder grind all the ingredients by adding little water.

You can as well garnish this with tadka of mustard seeds, red chillies and urad dal.

Tomato chutney

Ingredients:

Tomatoes 4 big sized

Chana dal or Senaga papu 2 Teaspoons

Urad dal or Menapa papu 2 Teaspoons

Mustard seeds 1 Teaspoon

Jeera or Cumin 1/2 teaspoon

Red chillies 2

Tumeric powder 1 pinch

Tamarind 2 inch  or

Tamrind juice 2 Teaspoon

Ginger 1/2 inch piece

Green chilli 1

(Adjust accordingly)

Hing 2 pinches

Oil 4 teaspoon

Salt as needed

For Tadka: (optional)
Urad dal 1 teaspoon
Mustard seeds 1/2 teaspoon
Garlic 3 pods
Curry leaves 1 bunch
Red chilli 2
Oil 2 teaspoon

Preparation:

1. Cut tomatoes into pieces.

2. Heat a pan and put 2 teaspoons of oil and add chana dal,urad dal,jeera,mustard seeds,hing and red chillies until the urad dal, chana dal turn their color and mustard seed splutter. Keep the tadka or popu aside.

3. In the same pan add 2 teaspoons of oil and add the tomato pieces. Stir in middle until tomatoes is cooked. Add salt and tumeric powder.

4.In a mixie add the cooked tomaoto pieces,tadka,green chillies, tamarind  ginger  and little water. Make it into a corase puree.

5.You can as well garnish this with tadka of mustard seeds, red chillies, garlic, curry leaves and urad dal.