Category Archives: Currys / Dals / Chutneys

Mamidikaya Pachadi

Mamidikaya Pachadi

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Mamidikaya Pachadi also called Mamidikaya Chutney is traditionally made on Ugadi, Telugu New Year’s Day.  However, it can be made on any day the raw mangoes are available.  The tangy taste marks its specialty and when served with hot rice & ghee, it will be irresistible.

Ingredients:
Raw Mangoes – 1 medium sized
Curry leaves – 2 twigs
Red chili powder – 1 ½ tsp
Salt – 3 tsp
Turmeric – ¼ tsp
Cumin & fenugreek seeds powder – 1 tsp
Oil – 1 tbsp

Mamidikaya Pachadi Ingredients

Preparation:
Slice mango into pieces.
Dry roast cumin & fenugreek seeds & grind them into fine powder.
Now grind all the ingredients together and make it into a fine paste.
Make tadka using oil, cumin, mustard seeds & curry leaves.
Mix it with ground paste & serve with hot rice and ghee.

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Mamidikaya Pappu

Mamidikaya Pappu

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This simple recipe is liked by many and fills your mouth with  tangy mango taste.  It can be made anytime raw mangoes are available but is traditionally made on Ugadi, Telugu New Year’s Day.

Ingredients:
Raw Mangoes – 1 medium sized
Onion – 1 medium sized
Yellow Lentils – 1 ½ cup
Curry leaves – 4 twigs
Jaggery – a small lemon sized piece
Ginger Garlic Paste – ¼ tsp
Salt – 2 tsp
Red Chili Powder – 1 ½ tsp
Turmeric – ¼ tsp
Oil – 2 tbsp
Mamidikaya Pappu Ingredients
Preparation:
Sort & soak Yellow Lentils in 3 cups of water for 5 min.
Meanwhile, chop onions & cut mangoes into medium sized cubes.
Pressure cook the lentils adding turmeric for a whistle and keep it aside.
Prepare tadka using oil, mustard, cumin seeds, curry leaves and chopped onions.
Now add mango cubes, salt, chili powder and ginger garlic paste.
Sauté it for 2 minutes and add the cooked lentils.
Allow it to cook for another 2 minutes.
Turn the heat off & serve it with chapathi or rice.

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Gaddi Nuvvula Chutney

Gaddi Nuvvula Chutney

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Ingredients:
Niger Seeds – 1 cup
Onion – 1
Garlic Bulb – 1
Tamarind – 1 small lemon sized
Jaggery – 1 small lemon sized
Red Chili Powder – 1 tsp
Salt – 1 tsp
Turmeric – ¼ tsp

Gaddi Nuvvula Chutney Ingredients

Preparation:
Soak tamarind in small quantity of water.  Sort & clean Niger seeds, dry roast them in a pan till it starts to crackle and take it off.  Once it cools down, grind all the ingredients except onion.  Now cut onion into fine & long slices & mix them with the chutney.  It is usually served with rotis than rice and goes very well with Berki Rotte (roti).  However, it can be eaten with other rotis like Jowar (Sorghum) too.

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Kobbari Chutney

Kobbari Chutney

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Ingredients:
Tender coconut / Tenkaya – 1
Green Chilies – 15
Garlic cloves – 10
Curry leaves – 2 sprigs
Salt – to taste
Asafetida (Optional) – a pinch
Jeera & mustard seeds – ½ tsp each
Oil – 1 tbsp
Ingredients Kobbari Chutney
Preparation:
Prepare tadka using oil, jeera, mustard & curry leaves.
Then grind rest of the ingredients together.
Add tadka to it & serve it with rice!!

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Cauliflower Curry

Cauliflower & Tomato Curry

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Ingredients:
Intredients Cauliflower CurryCauliflower – 1 medium sized
Tomatoes – 3
Dry coconut – 1 small
Green chilies – 10
Curry leaves – 5 sprigs
Coriander leaves – ½ bunch
Salt – to taste
Turmeric – ¼ tsp
Cumin & mustard seeds – ½ tsp each
Oil – 1 ½ tbsp
Coriander Powder – ½ tsp
Cauliflower Making
Preparation:
Chop tomatoes, green chilies & coriander.  Sort and separate the cauliflower into medium sized flower buds.  Do not make buds too small as they get even smaller when cooked.  Take a pan and heat oil.  Add cumin, mustard, curry leaves & chopped chilies one after the other.  Now add the cauliflower buds & mix it.  Allow it to cook for two minutes.  Add chopped tomatoes and close the lid & allow it to cook for a minute or two.  Now add salt, turmeric & mix well… let it cook with a closed lid and keep mixing it intermittently.  Meanwhile grate/grind the coconut and when the cauliflower is almost done, add the coriander powder & grated coconut and mix it well.  Let it cook for a minute & turn the heat off.  Garnish it will coriander & server with chapatis or rice.

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