Beerakaya Tokku Pachadi (Ridge Gourd Peel Chutney)

Beerakaya Tokku Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 5 mins
 Servings: 4

Ingredients:

1 cup Beerakaya Tokku chopped (Ridge gourd peel)

½ tsp turmeric powder

Salt to taste 

Tempering:

Oil – 2-3 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

4-6 dry red chillies

2-3 green chillies

5-6 fenugreek seeds

3-4 pods of garlic

6-8 curry leaves

2 tsp coriander leaves

4-5 pcs tamarind or ½ tsp tamarind pulp

Pinch of asafoetida

Method:

1. Heat oil in a pan and sauté beerakaya tokku for 2 mins along with salt and turmeric and take it out.
2. In the same pan add urad dal, fenugreek seeds, red chillies, green chillies, mustard, garlic and sauté.
3. After the ingredients turn crisp add asafoetida, curry leaves and sauté for 30secs.
4. Turn off the heat and add tamarind and coriander.
5. Add to the blender and grind it into a coarse mixture.
6. Then add the peel and grind it to a coarse chutney
7. Serve with hot plain rice and ghee or curd rice.

Co-zy Tip:

You may temper again if you wish.

The peel is rich in minerals and fibre.

Cabbage Pachadi

Cabbage Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 5 mins
 Servings: 4

Ingredients:

1 cup cabbage shredded

½ tsp turmeric powder

Salt to taste 

Tempering:

Oil – 2-3 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

2 tsp til (sesame seeds)

4-6 dry red chillies

2-3 green chillies

5-6 fenugreek seeds

3-4 pods of garlic

6-8 curry leaves

2 tsp coriander leaves

4-5 pcs tamarind or ½ tsp tamarind pulp

Pinch of asafoetida

Method:

1. Heat oil in a pan and saute cabbage for 2 mins and take it out.
2. In the same pan add urad dal, fenugreek seeds, red chillies, green chillies, mustard, garlic and sauté.
3. After the ingredients turn crisp add asafoetida, curry leaves and til and sauté for 30secs.
4. Turn off the heat and add tamarind and coriander.
5. Add to the blender and grind it with salt into a coarse mixture.
6. Then add the cabbage and turmeric and just whip it 1-2 times.
7. Serve with hot plain rice and ghee or curd rice.

Co-zy Tip:

1. You may replace tamarind with tomato, but then you will have to cook the tomato in 1 tsp oil till its mushy and then add.
2. You may temper again if you wish.

Andhra Dosakaya Pachadi

Andhra Dosakaya Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 5 mins
 Servings: 4

Ingredients:

2 Dosakaya chopped

½ tsp turmeric powder

Salt to taste 

Tempering:

Oil – 2-3 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

4-6 dry red chillies

2-3 green chillies

5-6 fenugreek seeds

3-4 pods of garlic

6-8 curry leaves

2 tsp coriander leaves

4-5 pcs tamarind or ½ tsp tamarind pulp

Pinch of asafoetida

Method:

1. Heat oil in a pan and add urad dal, fenugreek seeds, red chillies, green chillies, mustard, garlic and sauté.
2. After the ingredients turn crisp add asafoetida.
3. Add curry leaves and saute for 30secs. Turn off the heat and add tamarind and coriander.
4. Add to the blender and grind it with salt into a coarse mixture.
5. Then add half the chopped dosakaya and turmeric and just whip it 1-2 times.
6. Remove into a bowl and mix it with the remaining dosakaya and serve with hot plain rice and ghee.

 Co-zy Tip:

1. If you do not like chunks of dosakaya then you can blend the whole dosakaya in the blender.
2. I like it with chunks as it give nice crunch and texture.

Vankaya Pachadi (Roasted Eggplant Chutney)

Vankaya Pachadi (Roasted Eggplant Chutney)

Prep Time: 10 mins

Cooking Time: 0

Servings: 4

Ingredients:

1 large Egg Plant (Big Brinjal)

3-4 pods of Garlic

3-4 green chillies

2 tsp of coriander leaves

3-4 pcs of tamarind/1 tsp of tamarind pulp

Salt to taste

Method:

1. Apply a thin coat of oil and roast the Eggplant on flame or in an oven till the skin is burnt.
2. Peel off the skin with wet hands and roughly mash it in a bowl.
3. In a mortar add all the other ingredients (chillies, tamarind, salt and coriander) and  crush them together with a pestle.
4. Add the crushed mixture to the eggplant and mix well.
5. Serve with hot steamed rice and ghee.

Co-zy Tips:

1. If you do not have mortar and pestle you may whip the ingredients in a blender too, but ensure they are coarse.
2. You may also temper it with mustard seeds and curry leaves if you wish to.
3. You may add some finely chopped onion for a variation.

Karivepaku Pachadi (for Rice)

Karivepaku Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 10 mins
 Serving: 2

Ingredients:

1 cup Curry leaves
2-3 Green chilli
2-3 dry red chillies

2 tsp urad dal

4 cloves of garlic

6-8 fenugreek seeds
1 tsp Tamarind pulp
Salt to taste 
Oil - 2 tsp 

Tempering:

Oil - 1 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

Pinch of asafoetida

Method:

Heat oil in a pan and add urad dal, fenugreek seeds, red chillies, green chillies, garlic and sauté.

Add curry leaves, tamarind and cook for 1 min.

Add to the blender and grind it with salt to a smooth paste. (DO NOT ADD WATER)

Temper the chutney and serve with hot steam rice.

Co-zy Tip:

Do not dry the let the curry leaves dry after washing.

Kothimeera Pachadi (for Rice)

Kothimeera Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 10 mins
Serving: 4

Ingredients:

Oil - 2 tsp 

1 cup Coriander leaves
2-3 Green chilli
2-3 dry red chillies

2 tsp urad dal

4 cloves of garlic

6-8 fenugreek seeds
1 tsp Tamarind pulp
Salt to taste 


Tempering:

Oil - 1 tsp 
½ tsp Mustard seeds

1 tsp urad dal

6-8 curry leaves

Pinch of asafoetida

Method:

Heat oil in a pan and add urad dal, fenugreek seeds, red chillies, green chillies, garlic and sauté.

Add coriander leaves, tamarind and switch off the flame. Let is cook a bit in the leftover heat of the pan. Allow it to cool.
Add to the blender and grind it with salt to a smooth paste. (DO NOT ADD WATER)

Temper the chutney and serve with hot steam rice.

Co-zy Tip:

You may replace tamarind with tomatoes for a nice variation but you will have to cook the tomatoes along with other ingredients.

Kobbari Pachadi (for Rice)

Kobbari Pachadi (for Rice)

Preparation Time: 10 mins

Cooking Time: 10 mins

Serving: 6 servings (1/2 cup)

Ingredients:

1 cup of grated fresh coconut

1 tsp tamarind pulp

1 tsp Fresh chopped coriander

1 tbsp cup water

Tempering:

4-5 dry red chillies

2 tsp urad dal

¼ tsp fenugreek seeds

½ tsp mustard seeds

½ tsp jeera

Pinch of asafoetida

6-8 curry leaves

2 tsp oil

Salt to taste

Method:

1. Heat 1 teaspoon oil in a pan, sauté urad dal over low flame for 30 seconds then add red chillies and sauté for another 30 seconds. Then add rest of the ingredients and stir till done. Allow it to cool.
2. Transfer the mixture into a blender along with remaining ingredients and grind into fine coarse paste. Serve hot steamed rice.

Co-zy Tips:

1. You may use raw mango is available instead of tamarind for a different tangy taste.
2. You may also replace green chillies instead of red or mix both for a variation.

Tomato Pachidi (for Rice)

Tomato Pachadi (for Rice)

Preparation Time: 10 mins

Cooking Time: 15 mins

Serving: 6 servings (1 cup)

Ingredients:

8-10 red tomatoes roughly chopped

½ tsp turmeric powder

1 tbsp fresh coriander

Salt to taste

Tempering:

6-8 dry red chillies

2-3 green chillies

4-5 cloves of garlic

1 tsp tamarind pulp

1 tsp urad dal

1 tsp mustard seeds

1 tsp jeera

½ tsp fenugreek seeds

¼ tsp asafoetida

8-10 curry leaves

2 tbsp oil

 Method:

1. Heat oil in a pan, add urad dal and sauté till light red, then add fenugreek seed and wait till it turns red. Then add mustard seeds, jeera, garlic, red chillies, green chillies, curry leaves and asafoetida. Once all are well done remove leaving the oil in the pan and allow it to cool.
2. To the leftover oil add chopped tomatoes along with salt and turmeric and cook till the water becomes thick. Once done allow it to cool.
3. Add the tempering into the blender along with tamarind and grind it coarsely. Then add the tomatoes and coriander and just whip it couple of times.
4. This dish tastes best with hot steamed rice and ghee.

Co-zy Tips:

1. If you have leftover rice, heat 3 tsp of oil in a pan add mustard, jeera and curry leaves. After they splutter add 1 chopped onion and sauté till they turn pink. The add 1 tbsp of tomato pachadi and sauté for 1 minute. Add the leftover rice and mix it well and let cover it for 2 mins over medium heat. Garnish with chopped fresh coriander and serve.  
2. You may adjust the chillies to your taste if you prefer it bit mild else use Kashmiri red chillies as it gives colour but not heat.

Garlic Chutney (for Idli/Dosa/Wada)

Garlic Chutney (for Idli/Dosa/Wada)

Preparation Time: 10 mins

Cooking Time: 10 mins

Serving: 6 servings (1/2 cup)

Ingredients:

8-10 cloves of Garlic

2-3 dry red chillies

½ cup of fresh grated coconut

1 tsp tamarind pulp

¼ cup water

2 tsp oil

Salt to taste

Method:

1. Heat oil in a pan, sauté chopped garlic over low flame for 30 seconds then add red chillies and sauté for another 30 seconds. Allow it to cool.
2. Transfer the mixture into a blender along with remaining ingredients and grind into a not so smooth paste. Serve with Idli/Dosa/Vada/etc.

Co-zy Tips:

1. You may use lime juice instead of tamarind for a different tangy taste.
2. Using dry Kashmiri chillies or powder gives a bright red colour to the chutney.

Pudina Chutney (for Rice)

Pudina Chutney (for Rice)

Prep Time: 30 mins

Cooking Time: 15 mins

Serving: 10

Ingredients:

2 big bunches of fresh Pudina/Mint Leaves (2 cups)

10-12 Dry Red Chillies

2 tsp of tamarind pulp or big ball of tamarind

Salt to taste

1 tbsp water

1 tsp jiggery or sugar (optional)

1 tbsp oil

Tempering:

1 tsp urad dal

½ tsp mustard seeds

8-10 curry leaves

Pinch of asafoetida

Method:

1. Heat oil in a pan and fry red chillies on a low heat till they are fried. Remove from pan.
2. In the same pan add the pudina leaves and fry till they lose the moisture. Remove and allow it to cool.
3. Add chillies, pudina, tamarind, jaggary and salt in a blender and grind to a smooth paste.
4. Temper the chutney and serve with steam rice, papad and ghee.

Co-zy Tip:

1. Do not let the red chillies lose the red colour while frying.

Onion & Tomato Chutney (for Idli/Dosa/Wada/Snacks)

Onion & Tomato Chutney (for Idli/Dosa/Wada/Snacks)

Prep Time: 10 mins

Cooking Time: 10 mins

Servings: 4-6

Ingredients:

4 ripe tomatoes chopped

2 onions chopped

2-3 green chillies

6-8 peppercorns

1 tsp jeera/cumin

3-4 cloves of garlic

½ tsp turmeric powder

1 tbsp chopped fresh coriander

Salt to taste

3 tsp oil

Method:

1. Heat oil in a pan, add jeera and allow it to splutter. Then add peppercorns and sauté for 30 seconds and add green chillies and garlic and allow it to fry a bit. Add onions, salt and turmeric and fry till transparent. Finally add tomatoes and cook till they are tender.
2. After the above mixture is cooled grind it along with fresh coriander coarsely. Serve it with your favourite breakfast or snack.

Co-zy Tips:

1. If you wish you may temper it with mustard seeds and curry leaves.
2. You may also grind it to a smooth paste based on your preference.

Ginger Chutney (Allam Pachadi)

Ginger Chutney

Ingredients:

100 gms Ginger

1 tbsp Urad Dal

10-15 Whole dry red chilies

Small ball of Tamarind / 1 tsp tamarind pulp

1 tsp grated Jaggery

Salt to taste

Tempering:

2 tsp oil

1 tsp Mustard seeds

6-8 curry leaves

Pinch of asafoetida

Method:

1.       Clean the ginger well and peel the skin and roughly chop them.

2.       Heat a pan with 2 tsp oil. Add urad dal and sauté for 30 to 45 seconds over low flame. Add whole dry red chilies and once again keep sautéing over low flame till the urad dal becomes golden red in colour and the red chilies get roasted well.

3.       Add the thinly sliced ginger and keep cooking over low flame till the slices slightly shrink in size. You can add 1 to 2 tsp more oil while sautéing ginger if needed. This should take another 4 to 5 minutes.

4.       Take the pan off fire and add the tamarind piece and mix well.

5.       Transfer the ingredients to a blender, add salt, jaggery and grind it to a smooth paste using little water.

6.       Temper the chutney and serve with Idli/Dosa/Wada/any south indian snack.

Co-zy Tips:

1.       Use red ginger as it does not have strings and soak ginger well to get rid of the mud on it.

2.       Take care while adding water to keep the consistency right.

3.       Roast the urad dal and red chilies over low flame and take care not to burn them or let it darken as the colour of the chutney will also end up being dark.

4.       Use light coloured jaggery to get good red colour.

5.       This chutney can be stored in an air-tight container kept in fridge for 10-15 days.

Coconut Chutney for Idli/Dosa/Wada

Coconut Chutney

Prep Time: 10-15 mins

Cooking Time: 5 mins

Servings: 6-8

Ingredients:

1 cup of fresh coconut (grated or chopped)

2-3 green chillies

2 tbsp of roasted channa dal

1 tsp tamarind pulp or little tamarind

Coconut water (from the coconut) optional

¼ tsp sugar

Salt to taste

Tempering:

1 tsp oil

½ tsp mustard seeds

½ tsp of urad dal 

½ tsp of channa dal

6-8 Curry leaves

1 red chilli (optional)

Pinch of Hing (Asafoetida) 

Method:

1.       Add coconut, channa dal, green chillies, tamarind, sugar and salt to a blender and make a smooth paste using the coconut water (even plain water can be used).

2.      Temper the chutney with the above ingredients.

     Co-zy Tips:

1.       Variation 1: You may add some roasted peanuts to the chutney.

2.       Variation 2: You may add few coriander leaves or mint leaves for a new flavour.

3.       Variation 3: Garlic may be added to give a new twist.

4.       Sometimes ‘Simple is Sweet’ to enjoy it as it is.

Channa Dal Chutney for Idli/Dosa

Channa Dal Chutney for Idli/Dosa

Prep Time: 10 mins

Cooking Time: 5 mins

Servings: 6-8

Ingredients:

1 tsp oil

1 small cup of channa dal

1 small onion chopped

3-4 cloves of garlic chopped

3-4 red chillies

1 tsp Tamarind pulp or small ball of tamarind

Salt to taste

¼ tsp sugar

Tempering:

1 tsp oil

½ tsp mustard seeds

½ tsp of urad dal 

½ tsp of channa dal

6-8 Curry leaves

1 red chilli (optional)

Pinch of Hing (Asafoetida)

Method:

1.       Heat  1 tsp of oil add channa dal and roast it till it turns light red and smells good then add chopped onion, garlic and red chillies and sauté for 30 seconds.

2.       Add channa dal mixture in a blender and add tamarind, salt and sugar and grind to a smooth paste.

3.        Temper the chutney with the ingredients mentioned above.

Co-zy Tip:

1. You may add some freshly grated coconut if you wish.
2. Add water to the desired consistency.

Peanut Chutney for Idli/Dosa

Peanut Chutney

Prep Time: 15 mins

Cooking Time: 5 mins

Servings: 6-8

Ingredients:

2 tsp Oil

½ cup roasted peanuts (if skinless it gives white colour to the chutney)

1 onion chopped

4 cloves of garlic chopped

3-4 chillies (dry red or green)

Tamarind small ball

1/4 tsp sugar

Salt to taste

Tempering:

Oil: 2 tsp

1 tsp urad dal 

1 tsp channa dal

½ tsp jeera

½ tsp mustard seeds

Pinch of asafoetida

7-8 curry leaves

1 red chilli (optional)

Method:   

1. Heat oil in a small pan and add chillies broken into half, then add chopped garlic and sauté for 30 seconds. Then add chopped onions and sauté for a minute and then let it cool.

2. Add the above ingredients, tamarind and roasted peanuts into a blender and grind to a fine paste.

3. To temper head oil in a small pan add urad dal and channa dal first, after it changes its colour add red chilli, jeera and mustard seeds after they splutter add asafoetida and curry leaves after 30 seconds add it to the chutney.

Co-zy tip:

1. You can sugar, salt, tamarind and chilli as per your taste.

2. Add water to the desired consistency.

3. Roast at least 500 gm of peanuts and store, as they will be handy during cooking various dishes especially chutney.

Indian Chutneys

Chutneys

Chutneys are essential part of Indian cooking. They can be termed as most common side dish for all kind of foods be it breakfast, lunch, dinner or even snacks. They are anomalous to sauce of western food.

We will get familiar with different varieties of chutneys of Indian cuisine under this post.

1. Peanut Chutney (for Idli/Dosa/Wada)

2. Channa Dal Chutney (for Idli/Dosa/Wada)

3. Coconut Chutney (for Idli/Dosa/Wada)

4. Ginger Chutney (for Idli/Dosa/Wada)

5. Onion-Tomato Chutney (for Idli/Dosa/Wada)

6. Pudina Chutney (for Rice)

7. Garlic Chutney (for Idli/Dosa/Wada)

8. Tomato Pachadi (for Rice)

9. Kobbari Pachadi (for Rice)

10. Kothimeera Pachadi (for Rice)

11. Curry Leaves Chutney (for Rice)

12. Egg Plant Chutney (for Rice)

13. Andhra Dosakaya Chutney (for Rice)

14. Cabbage Chutney (for Rice)

15. Beerakaya Tokku Pachadi (for Rice)

16. Onion Chutney (for Rice)

17. Gongura Chutney (for Rice)

18. Amla Chutney (for Rice)

19. Mooli (Radish) Chutney

20. Bottle gourd Chutney (for Rice)

21. Date & Tamarind Chutney (for Chats)

22. Green Chutney (for Chats/Sandwich)

23. Garlic Chutney (for Chats/Sandwich)

24. Beetroot Chutney (for Rice)

25. Mango Chutney (for Rice)

26. Red Chutney (for Mysore Masala Dosa)

27. Red Chilli Chutney (for Rice)

28. Green Chilli Chutney (for Rice)

29. Lemon Juice Chutney (for Rice)

30. Til Chutney (for Rice)

31. Carrot Chutney (for Rice)

32. Spinach Chutney (for Rice)

33. Moong Dal Chutney (for Rice)

34. Green Chilli Chutney

35. Bombay Chutney (for Chapathi/Roti/Phulka/Poori)