CHUTNEYS
TOMATO CHUTNEY:
- First dry roast the besan.
- In oil add chopped mirchi, mustard, cumin, turmeric, chopped tomato (no onions here) g&g paste, salt cook it.
- Add this besan to it and switch off flame. Now add curd to it.
- It is very very nice for biryani.
DOSAKAYA PACHADI:
- Take much chopped cucumber and fry in little oil which you have taken in pan.
- Once they become soft, add chopped mirchi, mustard, cumin, turmeric, g&g paste, curry leaves, salt. switch of the flame
- Add peanut powder, mustard powder, coriander seeds powder.
- Now add curd and coriander leaves to it.
MIRAPAKAYALA PACHADI:
- Boil mirchis (laavu mirchi that is with which we will prepare bajji, not regular mirchi which we will use for curries.) until they become soft and strain them.
- Now in oil add chopped mirchi, mustard, cumin, turmeric, g&g paste, curry leaves, salt.
- Only thing is no need to add cucumber and no need to add extra mirchi.
POTLAKAYA PACHADI:
- Boil chopped snake guard.
- Now in oil add chopped mirchi, mustard, cumin, turmeric, g&g paste, curry leaves, salt.
BOTTLE GOURD BADITHAM:
- Boil big pieces of bottle gourd.
- Now mirchi, peanuts, coriander seeds fry in little oil.
- Now in oil add that fried one, salt, garlic, sugar grind it.
- Next add soaked tamarind little and again grind it.
- Now add boiled bottle gourd to it just make a round in the grinder for 2 sec.
- The pieces should not turn smash. But turn to little pieces.
- Now make a pope.
BRINJAL BADITHAM:
- Roast the brinjal on the direct flame by putting the stem part.
- Now remove the skin of the brinjal and also the stem.
- Follow the same procedure like above.
- Make a pope by adding michi seeds, turmeric, mustard, jeera, cury leaves, coriander leaves in oil
PALAK CHUTNEY:
- In oil add mirchi, daniya, peanuts fry them, Put is aside.
- In the remaining oil fry the chopped palak.
- Now in grinder add tht fried (m, p, d), salt, garlic, sugar grind it.
- Now add soaked tamarind grind it.
- Finally add palak and grind it.
- Now make a pope.
TOMATO CHUTNEY:
- In oil add mirchi, daniya, peanuts fry them, Put is aside.
- In the remaining oil fry the chopped palak.
- Now in grinder add tht fried (m, p, d), salt, garlic grind it.
- Now add soaked tamarind grind it.
- Finally add palak and grind it.
- Now make a pope.
BENDAKAYA BADITHAM:
- Boil pieces of lady finger until they become soft.
- Now mirchi, peanuts, coriander seeds fry in little oil.
- Add fried above items, garlic, salt and grind it
- Finally add boiled pieces make a round for 2 sec.
- Make a pope.
BEETROOT PACHADI:
- Grate beetroot and keep it aside.
- In oil add mirchi, daniya, and urad dal fry for some time keep it aside.
- Now in same oil cook beetroot till it becomes tender.
- Now grind first mirchi, daniya, urad dal then in same add beetroot, garlic, coriander, cumin seeds, tamarind soaked in water, salt, grind it.
- If you don’t want to add tamarind u can use amchur powder. Dried mango pieces.
- Don’t add water
- Finally make a pope to add to it.
PERUGU PACHADI.
- in oil add mirchi,pope items, curry leaves, onions,boiled and smashed potatoes,g&g paste fry it.
- Then in curd mirchi pdr, salt mix it. Add this to above pope.cook it.
- Finally add coriander leaves.
CHINTACHIGURU KOBARI CHUTNEY:
- boil chintha chiguru.
- fry urad dal in littile oil and dry mirchi also.
- in grinder add cocopnut,urad dal,dry mirchi,chintha,salt,garlic,,jeera,turmeric.grind them.
- make a pope.
DOSHA OR IDLI CHUTNEY:
- Dry roast the Peanuts and remove the skin
- Now add coconut (little, pachidi), Putnalu (little), Mirchi, Salt, Daniya Seeds, Garlic
- Grind it then add water and Grind it.
- Make a pope by adding Mustard, Cumin, Curry Leaves, and Coriander Leaves in oil.
- Add this pope to Chutney.
BIRAKAYA TOMATO PACHADI:
- In little oil add Mirchi, Daniya, Garlic, Urad Dal, Peanuts.
- Fry it and keep it aside.
- In same oil add ridge guard. Cook it.
- Keep it aside.
- Now in same oil cook tomato.
- Cool it.
- Grind Mirchi stuff first then ridge gourd Grind finally Tomato and salt,
- Grind it.
- Make a pope.
