Archive for the ‘Chutneys’ Category

With three birthdays and so many festivals in the month of aadi, There were too many heavy lunches. So last sunday I prepared a pathiya sappadu (saatvik khana – read healthy food that’s nice to your digestive system).It took just 15 minutes. So I am sending to Shaheens Express cooking event. I prepared Milagu kuzhambu (Black Peppercorns and Tamarind Gravy), Paruppu thogayal (a paste made of Lentils), Plain rice, pappad, Varutha Manathakali and Veepampoo (Roasted Black Nightshade and Neem flowers).


For Milagu Kuzhambu (Black Peppercorns and Tamarind Gravy)

  • Tamarind – lemon sized
  • Coriander seeds – 2 teaspoon
  • Black peppercorns – 2 teaspoons
  • Red chilli – 1 no
  • Channa dal – 2 teaspoons
  • Urad dal – 2 teaspoons
  • Hing – a small piece
  • Oil- 2 teaspoons
  • Curry leaves 2 twigs

For Paruppu thogayal (Lentils Paste)

  • Toor dal – 1 cup
  • Red chillii – 1 no
  • Oil 1 table spoon
  • Hing – a small piece
  • Salt to taste

For plain rice

  • Rice – 1 cup
  • Water 2 and 1/2 cups

For the varuvals (roasted items)

  • Manathakali vathal (Black Nightshade)- 2 table spoons
  • Veepampoo (Neem flowers) – 2 table spoons
  • Ghee 2 table spoons
  • Salt to taste


  1. Heat 2 and 1/2 cups water in a small Hawkins Ventura cooker.
  2. Wash the rice, drain well and add to the boiling water, close the cooker.Takes around 5 minutes to cook
  3. Soak tamarind in hot water.
  4. In a kadai heat 2 teaspoon oil and fry coriander seeds, channa dal, urad dal, peppercorns, redchilli and hing till golden.
  5. Add curry leaves and fry for a moment and transfer to a plate.
  6. Heat 1 table spoon oil and fry toor dal, red chilli and hing till golden, stirring continously.
  7. Transfer to a container and leave to cool.
  8. Extract juice from tamarind adding 1 and 1/2 cup water, add salt and bring to boil in medium flame.
  9. Grind the fried items for milagu kuzhambu in to a powder and add to the boiling tamarind water and mix well.
  10. Let it boil for a minute and transfer to a serving bowl.
  11. Add salt and grind the toordal to a powder and add 1 cup water and grind furtherto a smooth paste.
  12. Add more water if required and transfer to a serving bowl.
  13. Heat 1/2 tablespoon ghee in a small kadai and fry the manathakali vathal (black nightshade) till it puffs. Add salt and transfer to a small cup.
  14. Heat 1/2 table spoon ghee in the same kadai and fry the veepampoo (neem flowers) till slightly black.Add salt and transfer to a cup.
  15. By now the rice will be ready with pressure released.
  16. Serve all these items with papads made in the microwave.

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Andhra menu is not complete without pachadis. Andhra Cuisine is famous for pachadis. This pachadi goes well with rice and rotis.
Cooking time 10 minutes.

Serves 4.


Cabbage shredded 1 cup

Green chillies 3 nos

Grated coconut 1/4 cup

Urad dal (split black lentils) 2tbsp

Channa dal (split bengal gram) 1tbsp

Mustard seeds (rai) 1/4tsp

Fenugreek seeds ( methi) 1/4tsp

Asafoetida (hing) 1/4tsp

Tamarind 1tsp soaked in luke warm water

Oil 2tbsp

Turmeric powder 1/4tsp

Red chilli powder1/4tsp

Salt to taste


Heat one and half tablespoon oil in a pan in medium flame, add cabbage and green chillies and fry till the cabbage becomes soft, stirring occasionally.Keep aside.Heat 1/2 tablespoon oil and roast all the other ingredients together (except tamarind and coconut) till it turns golden,Add the coconutand fry for a minute. Put off the flame and add salt chilli powder and tumeric powder. Put all the ingredients in a mixie and grind to a smooth paste. Transfer to a serving bowl.

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Though pani puri stalls are there all over, nothing to beat the home made ones. All my nephews and nieces love if it is prepared by me.



For the dough

Rava 1 cup.

Maida 1 cup.

Wheat flour 1 cup.

Salt to taste.

Ghee 1 tablespoon.

Oil for deep frying 1/2 litre approximately.

For the filling

Kabuli channa (whole white gram) 1 cup.

Potato 2 medium sized.

Onion 2 medium sized (finely chopped).

Carrot 1 no (grated).

Finely chopped green chillies 2 nos, coriander 2 twigs.

Salt to taste.

For the pani

Dates 2 nos.

Tamarind 3 inch piece.

Jaggery 2 teaspoons.

Black pepper corns 1 teaspoon.

Cumin (jeera) 1 teaspoon.

Coriander leaves 2 twigs.

Green chilli 1 no (optional)

Mint leaves 10 leaves (optional)

Black salt 1/2 teaspoon.

Salt to taste.


Soak the kabuli channa over night or eight hours in 3 cups water. Wash well and pressure cook for 10 minutes with water . Boil the potatoes also along with the channa. Peel the potatoes and dice. Drain the water from channa and add the ingredients for the filling and mix well. Transfer to a serving bowl.

Soak the dates and tamarind in warm water. Grind along with all ingredients for the pani to a paste. Add 2 cups water and strain. Transfer to a serving bowl.

Mix the flours and rava with salt and ghee. Make a dough adding required water. leave for 15 minutes. Knead the dough again and divide into portions convenient to roll. Roll into rounds and stamp out small rounds (2 inch diameter) using any lid or container rim.

Heat oil in a deep kadai, drop a small piece to check the temperature of the oil, it should rise immediately, the oil is ready for frying. Keep the oil in medium flame and drop the puris a few for every batch. Press slightly with the back of the laddle so that the puris rise up. Turn and fry till the puris are light brown on both sides. Drain and place on a tissue paper to remove excess oil. Transfer to a serving bowl.

Serve the puris in a plate and the pani and channa in two cups.


Make a hole on the puri, fill with 1 teaspoon channa and 2 teaspoons pani and just eat.


Temperature of oil is most important to get the puris right.

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This is an awesome chutney that I stumbled upon while trying to do something different with the usual chutney side dish. It’s super quick and quite yummy.


Tomatoes – 4 nos

Dry Red Chillies – 4 to 5 nos

Jaggery – 1 tablespoon

Grated Coconut 1 tablespoon

Turmeric Powder – 1/4 teaspoon

Mustard Seeds

Cumin Seeds

Curry Leaves 1 twig ( finely chopped)

Salt to taste

Sesame Oil 1 tablespoon.


1. Roughly chop the tomatoes. Heat oil in a kadai and fry the red chillies.Add the tomatoes, cook along with red chillies and turmeric on a medium flame. Remove from heat and add the grated coconut. Keep aside for cooling.

2. Blend the cooked tomatoes, red chillies, coconut along with jaggery and salt in a blender or mixie. Transfer to a serving bowl.

3. Heat 1 teaspoon oil in a kadai, add mustard seeds, cumin seeds and curry leaves. Add to the chutney.

Serve with dosas, rotis or with curd rice.

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This spicy pachadi goes well with rice, rotis, idlis, and dosas.


Tomoto 1/4kg.

Greenchillies 2nos

Red chillies 2nos

Tamarind 1 inch

Garlic 2 pods (optional)

Cooking oil 2te spoon

For the powder

Corriander seeds 2 teaspoons

Sesame seeds 2 teaspoons

Cumin seeds 1 teaspoons


Dry roast the ingredients for powder. Allow to cool and grind in a mixer. Pour oil in a pan and fry the tomato red and greenchillies. Add salt tumeric powder and tamirind and cook till the tomato are soft. Remove from flame. Allow to cool and grind to a smooth paste. Add the powder and mix well. Transfer to a serving bowl and garnish with chopped corriander.

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Thengai Podi

Podis are are good subsitutes for main menu on a busy day. Especially when we want to have a break from the regular stuff.


Grated coconut     1 cup.

Urad dal  2 tablespoons.

Channa dal  2 table spoons.

Redchillies  2 nos.

Hing   1 small piece.

Oil  2 teaspoons.

Tamarind  2 inches. 

Salt to taste.


In a kadai heat oil and fry the dals, red chillies and hing on a medium flame. Stir continously till light golden. Add the coconut and fry on a low flame for 2 minutes in a low flame. Put off the flame.

Add salt and tamarind and grind to a powder when cool. Store in an airtight container. Stays fresh for 2 weeks in the fridge. 

Serve mixed with rice or as a side dish.

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A must side dish for idli and dosa.


Channa dal ( kadalai paruppu) 1 cup.

Urad dal 1 cup.

Hing (asafetida) a small piece.

Dry red chilli 12 nos

White til/ Sesame 2 tablespoons.

Sesame/Til oil 1 tablespoon.

Salt ¾ teaspoon.


On a medium flame, dry roast the sesame/til in a kadai till it splutters. Transfer to a plate and leave to cool. Heat oil and fry the chillies till it turns dark brown. Strain the oil and transfer to a plate and leave to cool. Fry the dals and hing in the same oil stirring continously over a medium flame till light golden. Put off the flame and keep stirring for one more minute and transfer to a plate and leave to cool.

First grind the til, add the chillies and grind for a minute. Now add the dals and salt and grind to a powder. It can be slightly coarse. Store in an airtight container. Remains fresh for a month. Can be mixed with ghee or oil while serving

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