Fresh Coconut and Tomato Chutney / Pachi Kobbari Tomato Pachadi

Ingredients

1 full Fresh coconut

4 Tomatoes

1 cup Peanuts

1/4 cup Chana dal

2 Tsp Urad dal

To taste Green chilies 

1  inch piece Ginger

3 Garlic cloves

2 tsp Tamarind thick paste

1 tsp Oil

To taste Salt

For tempering

1/2 tsp Mustard seeds

1 tsp Cumin seeds

2 dry red chillies

1 tsp Oil


     

                 

Method

For tempering

1. Heat oil in a pan add mustard seeds, cumin seeds and red chillies.

For Chutney

1. In a pan dry roast the peanuts, chana dal, urad dal one by one.
2. Add oil to the pan and roast the chillies for 1 minute. Transfer it to the dals plate.
3. Cut the tomatoes into 4 pieces and add it to the pan and cook for 5 minutes.  Switch off the flame.
4. Add ginger and garlic pieces to the tomato pan and leave it for 2 minutes.
5. Transfer the dals and chillies to the mixi jar and make a powder.
6. Now add tomatoes, coconut pieces, tamarind paste, salt and make a paste. Take into a bowl. Transfer it to the chutney. Serve with dosa, rice.

Senaga pappu Kobbari Pachadi / Chana dal Coconut Chutney

Ingredients

 1/2 cup  Senaga pappu / Chana dal

1/2 cup  Pallilu / Peanuts

1/2 part  Fresh coconut

3 medium Tomato

5 Green Chillies

3 pods Garlic

1/2 tsp oil

Salt to taste

Method

1. Dry roast the chana dal and peanuts separately. Transfer it to  a separate bowl.
2. Add 1/4 tsp oil, roast the coconut pieces for 5 minutes. Transfer to a bowl. Cool it completely.
3. In a mixi jar, add chana dal, garlic, green chillies and make a powder. Add peanuts and grind it.
4. Add tomato and make a paste. At last add coconut, salt and make a smooth paste.
5. Serve with any breakfast or hot rice.

Tamalapaku Pachadi / Betel Leaves Chutney

Ingredients

Betel leaves / Tamalapakulu - 10

Tamarind pulp – 1 tsp

Jaggery – 2 tsp

Green chillies - 6

Sesame seeds / Nuvvulu dry roasted – 2 Tsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 2 tsp

Bengal gram – 3 tsp

Curry leaves – 10

Coriander leaves – ¼ cup

Garlic - 2

Oil – 1 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Dry red chillies – 3

Oil – 1 tsp

Method

1. Heat oil in a pan, add mustard seeds allow them to crackle. Add cumin seeds, bengal gram, urad dal, and fry for 3 mins.
2. Add green chillies, curry leaves, coriander leaves and fry for 3 mins.
3. To the mixi jar, add sesame seeds and make it powder. Add betel leaves, above mixture to the same jar, and make it as rough paste.
4. Add tamarind pulp, jaggery, salt and make it as smooth paste.
5. Heat oil in a pan, temper it. Add this to chutney. Mix well.
6. Serve with rice and ghee.

Related Links:

1) Tamalapaku Bajji / Betel Leaves Fritters

2) Tamalapaku Pakodi Koora / Betel leaves Pakoda Curry

Apple Carrot Chutney

Ingredients

Apple peeled & chopped – 1

Carrot peeled & chopped – 2

Green chilli – 8

Garlic – 4

Tamarind pulp – 1 tsp

Salt to taste

Oil – 1 tsp
Coriander leaves for garnishing

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 1 tsp

Method

1. Heat oil in a pan, add apple, carrot, chillies and saute for 10 mins.
2. Transfer it to mixi jar, add pulp, garlic and salt. Grind it as smooth paste.
3. Heat oil in a pan, temper it. Add this to chutney.
4. Garnish with coriander leaves.

Linking to:

Viji's SYS - W Series - 5,

Gayathri's WTML event hosted by Shruti's Rasoi,

Foodabulous Fest event organised by Simply TADKA and hosted by Shruti's Rasoi,
Hearth & Soul Blog Hop 159: 7/9/2013.

     

Bell Pepper Chutney / Yellow Capsicum Chutney

Ingredients

Bell pepper chopped – 2
Green chillies – 8

Onion chopped – 1 medium

Tamarind goose berry size

(Soak in water)

Garlic – 3

Peanut dry roasted – 3 tsp

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 2 tsp

Red chillies – 5

Curry leaves – 10

Bengal gram – 2 tsp

Urad dal – 2 tsp

Curry leaves – 10

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. Add pepper, chillies, onion and keep it for 10 mins. Turn off the flame. Cool it.
3. Transfer it to the jar, add garlic, tamarind peanut powder and salt. Make it as rough paste.
4. Serve with breakfast.

Linking to:

Merry Tummy's 'Cook Yellow' event and a giveaway,
Gayathri's WTML event hosted by Shruti's Rasoi,
Foodabulous Fest Organised by Simply TADKA and hosted by Shruti's Rasoi.

     

Onion Tomato Coconut Chutney (OTC Chutney)

Ingredients

Onion chopped – 1 big

Tomato chopped – 2 big

Fresh coconut – ¼ cup

Red chilli powder – 2 tsp
Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. In a mixi jar add onion, tomato, coconut, chilli powder and salt. Grind it as rough paste.
2. Heat oil in a pan and temper it. Add ground paste and cook it for 10 mins on medium flame.
3. Serve with any breakfast.

Linking to:

Gayathri's WTML event hosted by Shruti's rasoi,

Foodabulous Fest Event organised by Simply Tadka and hosted by Shruti's rasoi.

     

Mango Coconut Chutney / Mamidikaya Pachi Kobbara Pachadi

Ingredients

Raw mango pieces – 2 cups

Fresh coconut pieces – 1 cup

Garlic – 4

Red chilli powder to taste

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Urad dal – 1 tsp

Curry leaves – 10

Turmeric powder – ½ tsp

Oil – 2 tsp

Method

1. In a mixi jar add all ingredients listed under ingredients. Make rough paste.
2. Heat oil in a pan and temper it.

Linking to:

SYS-W Series -3 Hosted by Virunthu Unna Vaanga & Gats Samayal,

Viji's Soul Food Show & Give away.

     

Spinach Pepper Chutney / Palakura capsicum Pachadi

Ingredients

Bell pepper / Capsicum chopped – 1

Chopped spinach – 1 bunch

Chopped tindora / dondakaya – ½ cup

Chopped green chillies – 8

Onion chopped – 1

Salt to taste

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – ½ tsp

Red chillies dry – 5

Curry leaves -10

Oil – 2 tsp

Method

1. Heat oil in a pan and temper it.
2. To this add onion, green chillies, spinach, tindora, capsicum and fry for 10 mins. Cool it.
3. Transfer it to a mixi jar add salt and grind it. Serve with rice or dosa.

Linking to:

Foodabulous Fest Event organised by Simply Tadka,

Cook like a Celebrity Chef event by Food Corner,
Gayathri's WTML event hosted by Hema,
Akila's Dish Name Starts with S.

     

Raw banana Chutney

Ingredients

Raw banana – 2

Tamarind pulp – small ball

Peanut powder – 2 tsp

Salt to taste

Garlic – 3 cloves

Oil – 1 tsp

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 2 tsp

Chana dal – 2 Tsp

Urad dal – 2 Tsp

Curry leaves – 10

Red chillies – 3

Green chillies – 6

Turmeric powder – ½ tsp

Hing a pinch

Oil – 2 tsp

Method

1. Apply oil on all sides of banana.
2. Put it on flame and rotate it until it cook inside.
3. Remove from the flame and peel it. Chop into small pieces.
4. Heat oil in a pan and temper it.
5. Add chopped banana pieces and mix well.
6. Add garlic pieces and mix well. Leave for 2 mins. Cool it.
7. Transfer it to a bowl, add tamarind pulp, salt and grind it.

Linking to:
Gayathris WTML hosted by Merry Tummy,
Cook like a Celebrity Chef event by Merry Tummy,
Hearth & Soul Blog Hop 139: 2/19/2013,
Akila's Dish Name Starts with R.

            

Bottle Gourd Chutney / Sorakaya Pachadi

Ingredients

Bottle gourd / Sorakaya small – 1

(Peel and cut into pieces)

Green chilli – 6

Tomato – 1

(Cut into pieces)

Chopped Onion – 1

Garlic – 3

Salt to taste

Oil – 2 tsp

For Tempering

Oil – 1 tsp

Mustard seeds – 4 tsp

Jeera – 1 tsp

Curry leaves – little

Urad dal – ½ tsp

Coriander leaves for garnishing

   

Method

1. Remove the skin of bottle gourd and cut it into pieces. 
2. Heat oil in a pan. Add bottle gourd pieces, tomato, green chilli, onion.
3. Fry for 10 minutes on medium flame. Turn off the flame. Add Garlic cloves.  
4. Once its cools, transfer it to mixi jar add salt and grind them. 
5. The paste should be a little bit rough only. 
6. Heat oil in a pan and temper it. Add it to chutney. Garnish with coriander leaves.  

Linking to:

Gayathri's WTML event hosted by Merry Tummy.

Celery Chutney

Ingredients

Celery stalks chopped – 2 cups

Onion Chopped – 1 cup

Green chillies – 10

Garlic – 5

Tamarind juice thick – 2 tsp

Salt to taste

Oil – 2 tsp

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Methi seeds – ¼ tsp

Curry leaves – 6

Red chillies - 2

Oil – 3 tsp

Method

                

• Heat oil in a pan, add celery, onion and chillies. Mix well.
• Close with lid and cook until it becomes soft. Keep it aside.
• Add garlic cloves and cool it. After cooling, transfer it to a mixi jar.
• Add tamarind juice, salt and spin it. Transfer this chutney to a bowl.
• Heat oil in a pan and temper it. Add it to chutney.

Linking to :

'ONLY' Side Dishes,

EP Series - Garlic or Turmeric hosted by Viya,
Ramya's Innovative Recipes 2013.

                  

      

Dosakaya Pachadi

Ingredients

Dosakaya - 1 cup

(Peeled, deseeded, cut into small pieces)

Brinjal pieces - 3

Onion cubes - 1

Green chilli - 8

Tomato chopped - 2

Garlic - 4 pods

Roasted peanuts - 1/2 cup

(Coarse powder)

Roasted sesame seeds - 2 tsp

Oil - 2 tsp

Salt to taste

For tempering

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Curry leaves - 10

Red chillies - 3

Hing a pinch

Oil - 2 tsp

Method

                 In a pan add oil, add brinjal pieces, onion, green chilli, tomato and cook until soft. Cool it. In a mixi jar add above mixture, garlic, salt and make paste. Transfer it to a bowl, add dosakaya pieces and mix well. In a pan add oil and temper it.Mix well.

Spring Onion Chutney

Ingredients

Chopped spring onion – 1 bunch

Chopped coriander leaves - 1 cup
Chopped green chilli - 4

Ginger – 1 piece

Tamarind pulp – 1 tsp

Salt to taste

For Tempering

Mustard seeds - 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Oil – 1 tsp

Method

                      In a mixi jar add spring onion, coriander leaves, green chilli, ginger, tamarind pulp, salt and blend it till it forms a smooth paste. In a pan add oil and temper it. Add this tampering to the bowl. Garnish with coriander leaves. 

Linking to :

Pickles & Chutneys Event@ Ammaji Recipes.

      

Ridge Gourd Chutney /Beerakaya Pachadi

Ingredients

Beerakaya pieces – 1 cup

Chopped onion – 1

Pandu mirchi / red chilli – 7

Garlic – 4

Chopped coriander leaves

Salt to taste

Oil – 2 tsp

Tamarind - small ball
(Soaked in water)

For powder

Methi seeds roasted – 1 tsp

Coriander seeds roasted – 2 tsp

Peanuts roasted – 5 Tsp

For tempering

Mustard seeds – 1 tsp

Jeera – 1 tsp

Curry leaves – 1 string

Hing a pinch

Method

                Heat oil in a pan, beerakaya pieces, onion, mirchi and cover it. Cook for 10 mins. Cool it. In a mixi jar, add above mixture, garlic, tamarind, powders, coriander leaves, and salt. Grind it. Add temper to it. 

Linking to :
Event - Pickles & Chutneys.

              

Bottle Gourd Coconut Chutney/Sorakaya Kobbari Pachadi

Ingredients

Bottle gourd pieces - 2 cups

(Peeled & cut into pieces)

Green chilli – 10

Chopped onion – 1 cup

Chopped tomato – 1 cup

Garlic - 5

Roasted peanuts – ½ cup

Fresh coconut pieces – ½ cup

Chintakaya thokku – 3Tsp
(Fresh tamarind chutney)

Oil – 2 tsp

Salt to taste

Coriander leaves for garnishing

Method

                  In a pan add oil, bottle gourd pieces, chilli, onion, tomato, garlic and cover it with lid. It may take 10 mins. Cool it. In a mixi jar add cooked ingredients, thokku, peanuts / coconut pieces, salt and make it paste. Garnish with coriander leaves.  

Note: Use either peanuts or fresh coconut.

Linking to:
Pickles & Chutneys event @ Ammaji Recipes,
South Indian Cooking (SIC) Series Event - # 1 @ anuzhealthykitchen,
Summer Special Event hosted by Savaadhjevana.