Mango Mukkala Pachadi

Summer is here! Summer is the season for mangoes all kinds raw and ripe. Well, when it comes to ripe mangoes you can eat as it is or make a juice or milk shake out of it.

There are so many different things that you can make out of raw mango. Here is one of them. And keep checking the blog for updates all the raw mango recipes coming uuup!

Mavidikayi mukkala Pachadi is one of them. Mangoes so fresh, crunchy and sour this is the recipe. People who love pickles and tangy flavor will love this instant pickle.

Procedure:

Ingredients :

Raw Mango : 2
Salt : 1/2 cup
Red chilli powder : 1/2 Cup
Methi powder : 1 to 2 tbsp
Oil : 3 tbsp
Mustards :1/2 teaspoon for seasoning
Hing : 1 pinch.


How to make it:

Cut the mango into small square pieces leaving the skin on or you can grate the mango for a different taste. Mix salt, chillipowder and methi powder with the mango pieces and keep aside.
Now heat the oil in small kadai,add mustard seeds and hing. Add the oil to the pickle mix well and set aside for 6 to 8 hrs. Enjoy it with rice, roti, bread etc,.

chaaru ( rasam ) podi

whats the easiest thing in the kitchen that you can spin off in a jiffy? ofcourse! you got it right- chaaru or rasam- as i would like to call it.
an amazing appetizer and even better digestive ,it is my all time favourite.

but for making good chaaru, you need good charu podi.and how to make good chaaru podi?

with the following ingredients:

dhaniya 3 cups
jeera( cumin seeds) 1 cup
miriyalu( pepper corns) 1 cup
kandi pappu( toor dal) 1 cup
senaga pappu( chana dal) 1/2 cup
dried red chillies 4-6

there is no roasting or frying that is required for this podi. Just mix in all the ingredients and grind to a powder.

P.S . - If you would like to eliminate the raw flavour of the podi, you may microwave the ingredients for 45 sec on a low wattage before grinding.

Kaara Podi

what is idli and dosa without kaara podi ? so here comes the recipe for making the finest kaara podi straight from meena aunty's kitchen.


For this you will be needing:

chana dal 1 cup
urad dal 1 cup
dhaniya 1/2 cup
dried red chillies 10-15
tamarind small lemon sized
methi seeds 1 teaspoon
mustard seeds 1 teaspoon
salt acc to taste


roast all the above ingredients in a teaspoom of oil on a medium flame till light brown and then grind into a semi-fine powder.

superb kaara podi is ready.

when mixed with little ghee, it makes an amazing "side" to have idlis and dosas with!!!!

Allam Pachadi(Ginger Chutney)

This is my favorite chutneys of all. Allam Pachadi goes well with all tiffins like idly,dosa,uttapam,vada etc. This is my mom's authentic receipe. Everytime I go back to India for a visit , my mom keeps my favorites ready Dosa with allam pachadi. Here is how to make it.

Ingredients :

Ginger : 2 medium size pieces
Tamarind: lemon ball size
Jaggery : 1 tbspoon
urad dal : 3 tbspoons
chana dal : 1 tbspoon
jeera 1 teaspoon
mustard : 1 teaspoon
red chillies : 4 to 5
Pinch of hing.

How to make:

Fry all the ingredients in 1 tbspoon of oil except ginger,tamarind and jaggery. Let the tadka cool down for a minute and then add all the ingredients in a grinder with salt and grind it with water.
You can add more water based on the consistency you like. Serve it with dosa, idly,uttapam.

Pacchi Gummadikaya Garelu( Pumpkin Vada)

This recipe is by Ananth. This dish is very famous in Godavari Dist. This is also called pacchi vadiyalu.

How To Make :

Ingredients :

Pacchi Gummadikaya(green in color) - 1/2 piece
Urad dal - 1 cup
Salt and Oil for frying

Soak 1 cup of urad dal for 3 to 4 hrs then grind it into a batter when fully soaked. Now cut the pumpkin into small thin pieces, throw the seeds. Mix these pumpkin pieces into urid dal batter with enough salt and make small,flat balls. Now heat oil in a kadai and deep fry them, make sure both the pumpkin and batter are cooked. Serve hot with Coconut chutney. Try this and let me know if you like it.

Gutti Vankaya...Noorurinche vankaya

Yumm...Whenever I think of Gutti Vankaya it reminds me of my Grand mom and Bapatla the place where I was born.In Bapatla, we get one of the world's best egg plants, telugu lo chepali ante kammaga unde vankayalu. And gutti vankaya that my grand mom makes is the best thing in the world. Here is her recipe that I am sharing with you today.

Egg plants - 12 (small size)

For koora podi:

Chana dal- 1 cup
Urid dal- 1 cup
daniya - 3/4 cup
Mustard Seeds - 1 tbsp
Jeera - 1 tbsp
Red chillies - 5 to 6

Fry all the above in 1 tbsp oil and grind coarsely with salt.

How To Make :

Make two slits into egg plant and stuff the koora podi and fry with 2 tbsp of oil in a deep kadai. Season with salt on top and wait till the egg plants soften and cook.Vedi vedi gutti vankaya ready.

Serve it with mudda pappu and hot rice.

Gongura Pulusu..Kadoi alasu!!

After a busy day’s work at the office and getting back home you want to eat something nice tasty and at the same time healthy. Gongura pulusu suits all those requirements.

Ingredients:
* Gongura
* Chana Dal
* Menthulu
* Mustard seeds
* Red Onions
* Garlic
* Green Chillies
* A pinch of turmeric

Pluck and chop Gongura leaves to medium size. Boil it with chana dal in a pressure cooker. After 3 whistles stop the cooker and set aside for cooling off. Once cold, open the cooker and drain the water off. Slice onions into thin and long slices. Also chop chillies and garlic.

Heat a pan and put a couple of spoons of oil in it. Put mustard seeds, fenugreek seeds (menthulu) in the oil and when the mustard seeds splatter put chopped chilli and garlic. Once garlic is fried and turns brownish put chopped onion and fry till golden brown. Add a pinch of turmeric and fry it for 30 seconds. Now put the boiled chana dal and gongura leaves in it. Add some salt chilli powder according to taste and cover it to cook. Keep an eye on it so that it does not get burnt at the bottom. Let it cook for 8 min and then add some water to it.

If you think that gongura is not sour enough then you can also add a little bit of tamarind paste for that sour touch.

Adari Poya Gongura pulusu is now ready for serving.