Soujanya's Kitchen

Grated Mango Pickle is an instant pickle. Its preparation time is very less and is ready to be consumed immediately unlike other pickles (avakai) which take one week. You don’t need to worry about the guests that suddenly drop in. Have this pickle handy. This can be preserved for more than a week. Ingredients 1 Raw Mango - Grated ½ tsp Turmeric Salt to taste For Seasoning 1 tsp Mustard seeds 1/4 tsp Methi powder 1 Dry red chilli ½ tsp Hing 3 tbsp Peanut oil Method Take grated mango In a bowl; add salt and turmeric to it. Keep this aside for 15-20 mins. Pour a tsp of oil in a pan, put mustard seeds, and once they begin to splutter; add methi powder and hing in it. Let it cool and add red chilli powder to it. Mix above grated mango with this seasoning. Grated Mango Pickle (Mamidikaya Thurumu pachadi) tastes good with hot rice and Dals.

Ingredients 1 cup Tindora (chopped) ½ tsp of dry tamarind coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 3 dry red chillies 1 tsp urad dal 2 tsp peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool. In the same pan, put some oil and add chopped Tindora (Dondakaya) and fry till it become soft. Remove from heat and let it cool. Grind above seasoning with fried Tindora, tamarind, salt, turmeric to a fine paste. Garnish this with chopped coriander. Tindora Chutney tastes good with hot plain rice.

Tomato Pickle is an instant pickle . Its preparation time is very less and is ready to be consumed immediately unlike other pickles (avakai) which take one week. You don’t need to worry about the guests that suddenly drop in. Have this Tomato pickle handy . This can be preserved for more than a week. Ingredients ½ Kg Tomatoes - Chopped 2 tbsp Tamarind paste ½ tsp Turmeric Salt to taste For Seasoning 1 tsp Mustard seeds 1 tbsp Channa dal 1/4 tsp Methi powder 1 dry Red chilli ½ tsp Hing 3 tbsp Peanut oil Method Heat oil in a pan; add tomatoes, salt, turmeric to it. Cover with lid and once tomatoes become soft, add tamarind paste to it. Keep this Chutney aside. Pour a tsp of oil in a pan, put channa dal, mustard seeds, and once they begin to splutter; add methi powder and hing in it. Let it cool and add red chilli powder to it. Mix above chutney with this seasoning. Tomato Pickle tastes good with hot rice and Dals.

Ingredients 1 cup Nuvvulu (Hulled Sesame) 4 dry Red chillies 1 tbsp Cumin seeds Required salt to taste Method Heat a small pan; fry Nuvvu pappu, dry red chillies and cumin seeds one by one separately. Fry them till the colour changes to light brown. Keep them aside, removing from heat and transfer to another dish to cool. Now grind the contents of the dish, along with salt to a fine powder. Nuvvula podi can be stored up to a Month. Nuvvula podi tastes good with hot plain rice and ghee. Note: Do not fry till they turn dark.

Gongura Chutney tastes good with hot plain rice or any dals.Gongura Pachadi is famous and special dish in Andhra. No South Indian Festival or Function is complete without Gongura pachadi in the meal. It can be stored for a week. Ingredients 4 bunches Sorrel leaves (Gongura) ½ tsp turmeric powder salt to taste For Seasoning 1 tsp Mustard seeds 1 tsp Methi seeds (Fenugreek seeds) 5-6 Dry red chillies 2 tbsp Peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add mustard seeds, methi seeds, hing and red chillies in it. Once mustard seeds begin to splutter, turn off the stove and keep it aside to cool. In the same pan, put some oil and add sorrel leaves, salt, turmeric and fry till the colour changes to dark. Let it cool. Grind above seasoning with fried sorrel leaves and little salt, to a fine paste, by adding 5-6 drops of warm water when required. Garnish with fried Garlic cloves.

Palli chutney is also called as Dosa Chutney. It tastes good with Idly or Dosa. Ingredients 1 cup Peanuts 1/4 tsp tamarind paste (optional) 4 Red chillies 2 Garlic cloves ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds ½ tsp Hing 2 tbsp peanut oil Method Fry Peanuts in a pan and keep it aside to cool. Grind Peanuts, red chillies, garlic cloves, tamarind, salt, turmeric to a fine paste, by adding little water when required. Pour a tsp of oil in a pan. Add mustard seeds,Cumin seeds and hing in it. Add seasoning to chutney.

Ingredients 200 gm curry leaves 6 dry red chillies 2 tbsp coriander seeds 2 tbsp Urad dal 1 tbsp Channa dal 1/2 tsp fenugreek seeds 1 1/2 tsp cumin seeds 4 cloves garlic 2 tbsp Peanut oil 1 1/2 tsp of dry tamarind Required salt to taste Method Heat oil in a small pan, fry Urad dal, Channa dal, corriander seeds, fenugreek seeds, dry red chillies and cumin seeds one by one separately. Keep them aside, removing from heat and transfer to another dish to cool. In the same Pan, add remaining oil and fry curry leaves on low heat till they turn dry. Remove from heat and let it cool. Now grind the contents of the dish, garlic, salt and curry leaves to a fine powder and can store this up to a Month. Karapodi tastes good with hot rice and ghee. Mostly Kids of age 2-3 yrs like to have this combination and this helps in curing stomach related problems. Also Karapodi tastes good with Idly and Dosa, by adding little ghee to it.

Ingredients 2 Eggplants / Brinjal (chopped) 1 Tomato (chopped) ½ tsp of dry tamarind coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp urad dal 1 tsp mustard seeds 3 dry red chillies Pinch fenugreek powder (Methi / Menthi podi) ½ tsp Hing 2 tsp peanut oil Method Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool. In the same pan, put some oil and add chopped brinjal, turmeric and little salt. Fry for 2 mins by covering with lid. Add Tomatoes to the same pan, Cover with lid and fry till they become soft. Remove from heat and let it cool. Grind above seasoning with fried Brinjal-tomato, tamarind, fenugreek powder, salt to a fine paste. Garnish this with chopped coriander. Vankaya -Tomato (Brinjal – Tomato Chutney) Chutney tastes good with hot plain rice.

Ingredients 2 Ridge gourds (peeled and chopped) ½ tsp of dry tamarind coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 3 dry red chillies 1 tsp urad dal 2 tsp peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool. In the same pan, put some oil and add chopped ridge gourd and fry till it become soft. Remove from heat and let it cool. Grind above seasoning with fried ridge gourd, tamarind, salt, turmeric to a fine paste. Garnish this with chopped coriander. Ridge gourd Chutney tastes good with hot plain rice.

Ingredients ½ Cup Cabbage (chopped) ½ tsp of dry tamarind coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 3 dry red chillies Pinch fenugreek powder (Methi / Menthi podi) 1 tsp urad dal 2 tsp peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool. In the same pan, put some oil and add chopped Cabbage, turmeric and little salt. Cover with lid and fry till it becomes soft. Remove from heat and let it cool. Grind above seasoning with fried cabbage, tamarind, fenugreek powder, salt to a fine paste. Garnish this with chopped coriander. Cabbage Chutney tastes good with hot plain rice.

Ingredients 2 Ridge gourds (peeled and chopped) ½ tsp of dry tamarind coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 3 dry red chillies 1 tsp urad dal 2 tsp peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool. In the same pan, put some oil and add chopped ridge gourd, along with the skin of the ridge gourd (Peeled ridge gourd) and fry till it become soft. Let it cool. Grind above seasoning with fried ridge gourd, tamarind, salt, turmeric to a fine paste, Garnish this with chopped coriander. Ridge gourd Chutney tastes good with hot plain rice.

Ingredients 2 bunches Methi leaves (Menthi Kura) ½ tbsp tamarind coriander-finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 3 dry red chillies 1 tsp urad dal 2 tsp peanut oil ½ tsp Hing Method Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool. In the same pan, put some oil and add methi leaves and fry till the colour changes to dark. Let it cool. Grind above seasoning with fried methi leaves,tamarind, salt, turmeric to a fine paste, by adding 5-6 drops of warm water when required. Garnish this with chopped coriander. Methi chutney tastes good with hot plain rice. Note: chutney will be wet by adding few drops of warm water other wise it will be dry.

Ingredients 1 cup raw mango pieces 1 cup coconut pieces 1/4 tsp tamarind paste (optional) 1 sliced green chilli Coriander finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds 1/4 tsp methi seeds 3 dry red chillies ½ tsp Hing 2 tbsp peanut oil Method Pour a tsp of oil in a pan. Add mustard seeds, methi seeds, hing and red chillies in it. Keep it aside to cool. Grind this with green chilli, tamarind paste if required (depending on taste of mango), salt, turmeric to a fine paste, by adding little water when required. Garnish this with chopped coriander. Mango coconut chutney(Mamidikaya kobbari pachadi) tastes good with rice .

Ingredients 5-6 Tomatoes ½ tbsp tamarind 2-3 green chillies coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp urad dal ½ tsp methi seeds 3 dry red chillies ½ tsp Hing 2 tsp oil Method Take a pan and pour 2 tsps of oil, add chopped tomatoes, 1 tsp salt and turmerc. cover the pan with lid. Cook till tomatoes become soft. Pour a tsp of oil in a pan, add minapappu (urad dal), mustard seeds, methi seeds, hing, red chillies to it. Keep it aside to cool. Grind this with green chillies, tamarind and salt to a fine paste, Garnish this with chopped coriander. You can have this chutney with hot rice and ghee/oil .

Ingredients 1 cup fresh coconut pieces ½ tbsp tamarind 2-3 green chillies coriander -finely chopped ½ tsp turmeric powder salt to taste For Seasoning 1 tsp mustard seeds 1 tsp cumin seeds a few curry leaves 1 tsp urad dal 2 tsp oil ½ tsp methi seeds 3 dry red chillies ½ tsp Hing Method Pour a tsp of oil in a pan, add minapappu (urad dal) , mustard seeds, methi seeds, hing, red chillies & curry leaves (Karvepaku) in it. Keep it aside to cool. Grind this with green chillies, tamarind, salt, turmeric to a fine paste, by adding little water when required. Garnish this with chopped coriander. This tastes good with rice & ghee. Add little curd to this chutney , and have it with idli or dosa .

Ingredients Kandipappu (Toor dal) - 1 cup Dry red chillies – 4-5 Jeera (Cumin Seeds)- 1 tsp Tamarind paste-1 tsp Salt - as required Oil - 2 tbsp Mustard Seeds– ½ tbsp Hing - pinch Curry leaves – 4-5 Method For Chutney Fry one cup of toordal (kandipappu) in a pan until it turns to light brown colour on medium flame. Add red chilies & fry them. Keep it aside to cool. Grind fried toordal, red chilies, jeera & tamarind to a fine paste, by adding water when required. Add salt as required for taste. Make sure that the chutney should be solid.. For Seasoning Pour a tsp of oil in a pan, add some minapappu (urad dal), mustard seeds, hing & curry leaves, add this seasoning to the chutney. You can also add fried garlic (optional) at the end. This tastes best with hot rice and ghee. Pachi pulusu or Ullipaya pulusu is the combination of Kandi pachadi.This is very famous dish in Andhra .