Category Archives: Currys / Dals / Chutneys

Mirchi Ka Salan

Mirchi Ka Salan

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Ingredients:
Doddu / Bajji Mirapakayalu (Green Jalapenos) – ¼ Kg
Peanuts – ¼ Cup
Sesame – 1 ½ tbsp
Poppy Seeds – 1 tbsp
Dry Coconut – 1 small
Cashew Nuts – 5
Cloves – 5
Cardamom – 2
Cinnamon – 2 inch stick
Tamarind – ½ lemon sized
Red Chili Powder – 1 tsp
Turmeric – 3 pinches
Salt – 2 tsp
Oil – 4 tbsp
Mustard – ½ tsp
Cumin – ½ tsp

Mirchi Ka Salan Ingredients

Preparation:
Pan fry peanuts, sesame, poppy seeds separately and allow it cool down.
Husk the peanuts.
Using water grind all the ingredients except jalapenos, oil, mustard & cumin into paste.
Make a lengthwise slit on the Jalapenos to just open it up. Don’t make them into two vertical pieces.
Heat oil in a kadai and add mustard & cumin. Allow it to splutter.
Add these slit jalapenos & sauté it for a minute. Close the lid & let it cook for 2 minutes.
Now pour the ground paste into the kadai & add water per the consistency needed.

Mirchi Ka Salan Preparation

Let it cook on a medium flame till the jalapenos are done.
Turn the heat off & serve it hot with Bagara Khana or Jowar Roti/Jonna Rotte or any rotis.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Sorakaya Badithem

Sorakaya Badithem

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Sorakaya Badithem is a dish from our grand parents.  The main ingredients are Bottle Gourd & Raw Tamarind Pods.  For easy understanding, it may be called Sorakaya Chintakaya Pachadi !!

Ingredients:
Bottle Gourd cubes – 2 cube
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste

Sorakaya Badithem Ingredients

Preparation:
Boil raw tamarind with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked bottle gourd & the ground paste together using a mortar & pestle.
Or in a bowl, using a pappu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Yellow Cucumber instead of Bottle Gourd. Rest of the ingredients remain same.  Click here for the recipe.

 

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
Dosakaya Badithem

Dosakaya Badithem

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Dosakaya Badithem is a dish from our grand parents.  The main ingredients are yellow cucumber & raw tamarind pods.  For easy understanding, it may be called Dosakaya Chintakaya Pachadi !!

Ingredients:
Yellow Cucumber – 1 medium sized
Thick Raw Tamarind Pulusu (Juice) – 3 tbsp
Sesame – 1 ½ tbsp
Dried Coconut – 4 inch piece
Green Chilies – 10
Garlic – ½ bulb
Curry Leaves – 2 twigs
Coriander Leaves – ¼ bunch (Optional)
Oil – 1 tbsp
Salt – to taste

Dosakaya Badithem

Preparation:
Boil raw tamarind pods with a little water & allow it to cool down.
Then extract the juice out of it by kneading & straining.
If the thick juice (Pulusu) is more than needed, it can be refrigerated & used again.
Heat a pan & fry sesame. Take it aside.
Heat ½ teaspoon oil & fry green chilies.
Chop yellow cucumber into medium sized cubes.
Heat a bowl & cook these cubes without adding anything.
Grind sesame, dried coconut, green chilies, garlic and salt adding tamarind juice into a fine paste.
Gently mash the cooked cucumber & the ground paste together using a mortar & pestle.
Or in a bowl, using a paapu gutti, gently mash the cubes & paste together.
Optionally, you can make tadka using all or some of the items from remaining oil, mustard, cumin seeds, fenugreek seeds, black gram, bengal gram & chopped curry leaves.
Personally, I prefer making tadka only with chopped curry leaves. Add it to the dish.
Garnish with chopped coriander leaves & it is ready to be served.
It goes very well with Jowar ki roti (Hindi) / Jonna Rotte (Telugu). Jowar is Sorghum in English.
This dish can be made using Bottle Gourd instead of Yellow Cucumber. Rest of the ingredients remain same. Click here for the recipe.

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)
White Kobbari Chutney Ingredients

White Kobbari Chutney

VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)

Ingredients:
Coconut – 1
Green Chilies – 5
Bengal Gram – 1 tsp
Black Gram – 1 tsp
Ginger – 2 lemons sized
Asafoetida – ¼ tsp
Curry Leaves – 2 sprigs
Salt – 1 tsp
Mustard – ½ tsp
Oil – 1 tbsp
White Kobbari Chutney Ingredients
Preparation:
Peel the brown skin of the coconut and grind it along with green chilies, ginger & salt.
Heat Oil in a pan & make tadka mustard, bengal gram, black gram, asafetida & curry leaves.
Add it to the ground coconut mix & serve it with Rava Idli, Rava Dosa etc.

VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)
Chinta Chiguru Pappu

Chinta Chiguru Pappu

VN:F [1.9.22_1171]
Rating: 1.0/5 (1 vote cast)

Ingredients:
Chinta Chiguru (Tender tamarind leaves) – 100 gm
Green Gram – 1 ½ cup
Bengal Gram – ½ cup
Green Chilies – 10
Dried Red Chilies – 2
Curry Leaves – 2 twigs
Salt – 1 ½ tsp
Turmeric – ¼ tsp
Mustard Seeds – ½ tsp
Cumin Seeds – 1 tsp
Oil – 2 tbsp
Chinta Chiguru Ingredients
Preparation:
Sort & soak separately the two grams in just sufficient water for an hour.
Meanwhile slit the green chilies and break each red chili into two or three parts.  Also sort the Chinta Chiguru.
Heat a cup of water and add soaked Bengal gram along with the left over water used for soaking.  Keep adding water in small quantities as it evaporates.
Let the Bengal gram half cook and add the Green gram along with the left over water from soaking.  Keep adding water in small quantities as it evaporates.
Also add ½ tbsp oil, green chilies & turmeric.  Let the green gram half cook.
Add Chinta Chiguru and let it cook completely.  Add salt & mix it well.  Take it off the stove.  If the Chinta Chiguru you have is not too sour, add a couple of raw mango slices.  Alternatively you can add more Chinta Chiguru but that will result the dish to be more leafy.  Choose based on your liking.
Now prepare tadka using the remaining oil, mustard, cumin, curry leaves & red chilies.
Add tadka to Chinta Chiguru Dal & mix it well.  Serve it hot with Chapati, Jowar Roti or rice and ghee.

VN:F [1.9.22_1171]
Rating: 1.0/5 (1 vote cast)