Plum Thokku/ Pickle

Plum thokku !!
Similar to tomato thokku and the taste is yummier than Tomatoes. The colors were so intense while caramelizing plums .

Plums are relatively low in calories, but contain a fair amount of important vitamins and minerals.

Ingredients :

• Plum
• Jaggery
• Tamarind
• Salt
• Roasted Mustard and methi powder
• Oil
• Hing
• Red chili powder and Green chilli paste

Method:

• Add oil in to pan, Caremelize plums in oil along with jaggery.
  
• Add 1 tspn of tamarind juice.
• Cover and cook until plums become softer and mushy( I love this color)
• Add the roasted methi and mustard seeds powder and salt.
• Mix well.Add 1 tsn Red chilli powder and 1/2 tspn green chilli paste.
• Mix well until everything combines well.
• Finally add the seasoning with hing, mustard seeds and curry leaves. Mix well and store in refrigerator  and can be used for rice, dosa or chapathi and also use it in toasts as spread.
  

Tindora Pacchadi/Chutney

Recipe straight from my Grandmom.. I call her ammammas special andhra pacchadis and I  have grown up eating these yummy pacchadis with hot rice and ghee during our summer holidays. Especially those chethi kallu/Kai thutthu with cousins.

Yeah...miss those golden days.

Ingredients:

Tindora- 1 cup chopped in to tiny pieces

Jeera-1 tspn

tamarind- 1 small lemon size

Green chillies- 7

Red chilies- 1

Garlic-3 flakes

Dry coconut powder- 2 tsp

Onion- 1/4

Oil-2tbsp

Salt- to taste

Method:

• Add oil in pan. Add Jeera and tamarind and garlic along with green chillies.
• Add chopped onion and chopped Tindora.
• Fry until tindora becoems little soft.
• Add salt and at last add dry coconut powder.
• Let it cool down and coarsely grind in mixer.
• Remove it from mixer and add the seasoning( Mustard, hing, jeera, urad dal and red chillies)
• Enjoy with Hot rice and ghee
  

Kobbari pudi- Coconut powder

Ingredients:-

Dry coconut powder or grated coconut- 1.5 cup
uradh dal- 1 tspn
bengal gram dal- 1 tspn
Dry Red chillies- 10
tamarind- 1 inch- cut it in to small pieces
Salt- to taste

Method:-
Dry roast uradh dal, begal gram dhal and coconut in a pan. kepp it aside. In a same pan. add little oil and fry red chillies too.

First,grind all the above said items to a coarse powder except coconut. Later, add dry coconut and grind it again.

In a separate pan, add little oil, add curry leaves and finally add the powder and fry for 1 min. Let it cool and your ready kobbari powder is ready to serve with hot rice.

Usage of this powder:-

You can store thsi powder in a refrigerator for almost 2 months. stored powder can be used as a masala ingredienst for any vegetable fry. Tindora , capsicum tastes good when you add this powder.
You can add mint leaves,dill leaves or coriander leaves in this powder and can be served with hot rice.

Gongura pacchadi

Gongura pacchadi. One of my fav Andhra pacchadi. I got this recipe from my friend Jaya. She had done thsi in one of her potlucks. Everyone at the party liked it so much. The next day itself she gave me the recipe and i asked my hubby to get fresh gongura leaves from the Indian grocery.






Ingredients:-
Gongura leaves( Red sorrel leaves)- 1 bunch
Jeera- 1 spn
Coriander seeds- 1/2 tspn
Dry coconut- 1 tspn
Red chillies- 4
groundnuts-handful
Green Chillies- 4
uradh dhal- 1/2 tspn
Fried channa- 1 tspn
Garlic- 3 flakes
Sesame seeds powder-1/4 tspn(optional)



Method:-

Separate the gongura leaves from the stalks and let it be dry. Add oil in a apan. Fry each of the above items separately and keep it aside.
Blend all of them coarsely and add tempering with mustard seeds, uradh dhal. Finally sprinkle sesame seeds powder.

This goes very well with Hot rice and ghee/oil

Mango thokku

My SIL gave me this recipe. I made this during our ladies kitty party. it was a big hit with curd rice. Pregnant ladies love them a lot.
Simple and quick procedure.

Ingredients:-

• Mango large- 1
• Redchillies-15-20
• Mustard seeds-1tspn
• fenugreek seeds-1/4 tspn
• salt
• curry leaves
• oil

Method:-

Peel the skin off from the mango. Cut it in to mall pieces and set it aside.
Dry roast mustard seeds and Fenugreek seeds with red chillies.
Make a smooth powder in your blender .the above seeds and red chillies .Add salt.
Finally add Mango pieces and whip them. let it be coarse. Don't make it as a paste.
Remove from the blender.
Add oil in a pan. Add cumin seeds and little hing and curry leaves. Fry the the above mixture in that oil for some time. Let it cool.

You can store it in your fridge for a month or so. Do not add water in any of the above preparation.

enjoy this chutney with curd rice and also with paratas.

Allam-Kothimira Pachadi

Prep & Cooking: 15-20 mts

Serves 2-3 persons

Cuisine: Andhra

Ingredients:

1 1/2″ to 2″ ginger root, remove skin, slice (reduce if you can’t take spice)

1 tbsp grated coconut (optional)

1 big bunch chopped coriander leaves (about 1 1/2 cups)

1 tbsp split black gram dal (minapa pappu)

1 tsp bengal gram (senaga pappu) (optional)

1 tsp coriander seeds

1-2 green chillies (adjust to suit your spice level)

1-2 dry red chillis (adjust to suit your spice level)

big pinch asafoetida (hing)

small lemon sized tamarind

2-3 tbsps grated jaggery

1/4 cup water (adjust)

salt to taste

1 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp split black gram

Cabbage chutney

This dish is more of andhra dish. It goes well with hot rice and ghee. yummy. we call this as pacchadi.

Ingredients:-Cabbage : 1/4th piece of a small one.
Tomatoes: 3 no's
Dry Red Chillies :8 no's
Chana Dal(senaga pappu) : 3 tbsp
urad dal(minappappu): 3 tbsp
Dhaniya : 2 tbsp
Seaseme seeds(nuvvulu) : 6 tsps
Salt- to taste
tamrind paste - 1tsp(or to taste)

Method:
Fry all the ingerdients(except cabbage and tomato) on low flame(without oil) and grind to fine powder.

Put 3 to 4 tbsps oil in a vessel, add shredded cabbage.Put the lid and let it cook till half done. Then add cut tomatoes till completely done.

Grind the cabbage and tomato mixture with the ground powder, salt and tamrind. Do not grind to fine paste. It is good if it is little coarse.

Ridge Gourd Chuntney(Beerakaaye)

Ingredients:-

8-10		chopped gr chilli
1	tsp	cumin
1	tbsp	frychannadal and cahsew
1	pinch	hing
1	tsp	mustard
2	tbsp	oil
1	small	onion
1	pinch	salt
20	grams	tamrind
1		turai (berakai)

Method:-

• Cut Ridge gourd into small pieces , add oil in a hot pan,fry in low flame all ingredients one after another
• Mix all of them and grind to coarse onsistency
• Temper the chutney with seasoning and enjoy with hot rice and ghee.

Source:- Vahrehvah