Gaddi Nuvvula Chutney

Gaddi Nuvvula Chutney

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

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.

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

Usirikaya Pachadi

VN:F [1.9.22_1171]
Rating: 3.0/5 (1 vote cast)

Usirikaya Pachadi is Gooseberry Pickle in English.  It is not very hot/spicy and many love this for its unique taste of Gooseberries.

Ingredients:
Usirikaya Pachadi IngredientsLarge sized Gooseberries – 1 kg
Red Chili Powder – 150 gm
Salt – 150 gm
Oil – ¼ kg
Mustard Seed Powder – 50 gm
Lemons – 2
Garlic – 125 gm
Ginger – 125 gm
Mustard Seeds – 1 tbsp
Cumin Seeds – 1 tbsp

Preparation:
Boil Usirikaya PachadiWash & dry Gooseberries under the shade for the excess water to evaporate.  We can use a cloth as water absorbent to rub the berries and remove the moist.  Take aside a small portion of oil and heat the remaining oil in a deep & wide pan.  Add the berries to it and allow it to boil till golden brown.  Ensure that it doesn’t become too soft.  Switch the stove off and let it cool down.

Mix Usirikaya PachadiMeanwhile, grind the garlic & ginger into fine paste and squeeze out the lemon juice straining away the seeds.  Once the berries & oil is at room temperature, add red chili powder, salt, lemon juice, garlic paste & mustard seed powder and mix them well.  Heat the oil that was kept aside & add mustard & cumin seeds.  Allow it to crackle and add it to the pickle.  Stock it in a neat & dry jar for a week and then savor it with hot rice & ghee.

VN:F [1.9.22_1171]
Rating: 3.0/5 (1 vote cast)
Korivi Karam

Korivi Karam

VN:F [1.9.22_1171]
Rating: 4.0/5 (2 votes cast)

Korivi Karam is also called Pandu Mirapapandla Pachadi.  It can be translated to English as Red Chili Pickle.   The dark red color and hot/spicy flavor of the pickle marks its speciality.

Ingredients:
Korivi Karam IngredientsRed Chilies (Not dried ones) – 1 kg
Tamarind – 150 gm
Salt – 200 gm
Mustard Powder – 50 gm
Fenugreek Seeds Powder – 1 tbsp
Turmeric – ½ tbsp
Mustard Seeds – ½ tbsp
Cumin Seeds – ½ tbsp
Oil – 200 gm

Preparation:
Korivi Karam MakingWash chilies & and keep them aside for the water to be drained.  Take a cloth & rub off the moist if any.  Make sure there is no water/moist, else fungus is formed & spoils the pickle.  Now take the stem off and grind together red chilies, tamarind and salt into a fine paste.  Add mustard, fenugreek powders & turmeric to the paste & mix it well.Heat oil in a pan and add mustard & cumin seeds.  Allow it to crackle & then add it to the pickle.  Stock it in a neat & dry jar for around 10 days.  It is now ready to be eaten with hot rice & ghee.  You will be longing for more!!

VN:F [1.9.22_1171]
Rating: 4.0/5 (2 votes cast)