Aratikaya perugu pachadi / Raw Banana and Curd Chutney

My mom is very fond of chutnies.She makes quite a few varieties of chutnies and aratikaya perugu pachadi is one of her favorites.Here goes her recipe...

Ingredients:-

Aratikaya/Raw banana 2
Green chillies 4
Curd 1 cup
Salt to taste

For seasoning

Oil 1tbsp
Udad dal 1/4 tsp
Rai 1/4 tsp
Red chillies 2 nos
Curry leaves few

Method:-

Cut banana into 3 pcs and boil until soft.Drain water and peel the skin.Cut them into small pieces.
Take 1/2 tsp oil and fry green chillies.Remove them and in the same oil fry the cooked banana for 4-5 minutes.
Once cool grind green chillies,banana and salt into smooth paste,preferably in stone mortar and pestle.Lastly add curd and mix well with a spoon.

In a small kadai take the remaining oil.When hot add the rai,udad dal,red chillies and curry leaves.When udad dal turns light brown colour add it to the chuntey.

Serve chutney with rice and sambar.....

Spicy Onion Chutney

Ingredients:-

Onions 2 finely chopped

Whole red chillies 8

Mint 1 cups

Coriander 4 tbsp chopped

Oil 2 tsp

Mustard seeds 1/2 tsp

Method:-

Heat oil in a frying pan and saute onion,red chillies,green chillies,mint and coriander till onion becomes soft.

Allow it to cool and then coarsely grind.

Temper with mustard.

This chutney can be served with idly and dosa.And also this chutney can be spread on dosa.

Dosakaya Vankaya Pachadi/Cucumber Brinjal Chutney

Ingredients:-

Brinjals 1/2 kg

Dosakaya (cucumber) 1/2 kg

Green chillies 10

Garlic 5 pods

Tamarind and salt as per taste

Coriander leaves few

Oil 1 tbsp

Method:-

Cut brinjals into small pieces and fry till brown in colour.

Fry green chillies and keep aside.

Remove seeds from cucumber and cut it into small pieces.

Grind green chillies,tamarind and salt into fine paste.

And fried brinjals,cucumber and garlic.

Grind into a coarse paste.

This brinjal chutney is going to the event fall in love with brinjal hosted by sanghi of tastybites.

Beerakaya Pottu Pachadi-- Ridge gourd skin chutney

Ingredients:-

Berakkaya pottu 3

Green chillies 4

Tamarind little

Garlic 1 pod

Oil 1tbsp

How to make:-

*Peel beerakaya and wash the skin thoroughly

*Fry green chillies and the skin separately.

*Grind green chillies,beerakaya skin,tamarind,salt and garlic.

Serve it hot rice.

Kobari Palli Pachadi (Coconut Peanut Chutney)

I always get bored of eating the same chutney and searched for a chutney recipe in pooja's blog.She has got a wonderful blog and many varied recipes.

Ingredients:-

Coconut(fresh) 1 cup

Peanut 1/2 cup (roasted)

Green chillies 2

Tamarind little

Garlic pods 2

Salt as per taste

Seasoning:-

Rai few

Udat few

Zeera few

Curry leaves

Oil 1tbsp

Method:-

1. Fry green chillies in oil.
2. Grind coconut,peanuts,green chillies,garlic,tamarind and salt
3. If required add little water
4. Season with rai,udat,zeera and curry leaves.

Made this chutney to eat it with wheat dosa.The combination was excellent.Thanks pooja for sharing the recipe with us.

Enjoy my chutney........................

Kandi Pappu-Cobari Pachadi (Tur Dal Coconut Chutney)

Ingredients:-

Tur dal 1 cup

Coconut half (fresh)

Red chillies 6

Zeera 1/2 tsp

Tamarind little

Salt as per taste

For seasoning:-

Red chillies 2

Curry leaves few

Rai few

Udat dal few

Oil 1 tbsp

Method:-

1. Heat oil, add red chillies and zeera roast and keep aside


2. In the same oil roast tur dal utill it changes colour and you get nice aroma


3. Grind tur dal,zeera and red chillies.


4. Then add tur dal,tamarind and little water.Make a fine paste.


5. Season the chutney with the rai,udat,curry leaves and red chillies

I make dosa twice a week and idly twice a week.We get bored of eating the same chutney,so i got this recipe from Kantamani Vantakalu book.This chutney goes very well with dosa.And can even been eaten with hot rice.

This recipe is going to participate in My Legume Love Affair - Ninth Helping hosted Laurie of Mediterranean Cooking In Alaska. This nutritious event is started by Susan of The Well Seasoned Cook

Palli Pachadi (peanut chutney)

Ingredients:-


Peanut (palli) 1 cup

Tomatoes 2 (small)

Tamarind little

Red chillies 3

Salt as per paste



For seasoning:-

Mustard 1/4 tsp

Udat dal 1/4 tsp

Red chillies 2 nos

Curry leaves few



Method:-


1. Fry peanut without oil and remove the skin.

2. Fry red chillies with little oil.In the same oil cook tomatoes until done.

3. Grind red chillies, peanuts and salt into smooth paste.Add tomatoes and tamarind and make a fine paste.If required little water can be added.

4. Heat oil add red chillies,rai,udat dal and curry leaves.Pour it on the chutney.


This chutney is must with idlies in my house.My hubby dear will never eat idly without this chuntney.

Minapappu pachadi (Udad Dal Chuntey)

Ingredients:-

• Udad dal 1 cup
• Red chillies 4-5
• Tamarind little
• Coconut (fresh) 1/4 cup
• Salt as per taste
• Oil 1tbsp

Method:-

1. Fry red chillies and udat separately with little oil.
2. Let it cool.
3. Grind coconut,tamarind,udat dal and red chillies along with salt.But dont grind it to paste.It taste better if half grinded

I make dosa and idly four times a week.So i keep on changing the chutneys.This chutney goes well with both dosa and idly.But for idly i prefer making palli chutney(Groundnut chutney).I will be positing that shortly

Tomato Chutney

Ingredients:-

Tomatoes 3 nos (big)

Green chillies 2 nos

Coconut (fresh) 4 tbsp

Garlic 1 nos

Coriander leaves few

Oil 1 tbsp

Salt as per taste

Method:-

1.Slit green chillies and fry in the oil

2.In the same oil fry tomatoes till thick and tomatoes are cooked

3.Let tomatoes cool.First grind coconut,green chillies and garlic with salt

4.Add tomatoes and coriander.Grind it just for a 1 sec.

This chutney can be eaten with vada or dosa.I learnt this recipe from my mom,i can never make the chutney close to what she makes.It is very delicious.

Ginger Chutney

Ingredients:-

Ginger 3 inch pieces

Red chillies 10-15 chillies

Jaggery 1 1/2 cube

Tamarind Small lemon size

Salt as per taste

Method:-

Grind all the ingredients into fine paste adding little water.The chutney should be thick.This chutney is must with pesarattu (here) can also be eaten with plain rice. This chutney can stored for long in the refrigerator.

I learnt this recipe from my m-law.

Onion chutney

Ingredients:-

Onion (big) 3 nos

Coconut (fresh) 1 Cup

Seasame seeds (til) 1/2 cup

Green chillies 2 nos

Tamarind Little

Salt

Method:-

1.Take little oil in a kadai, fry onions till brown in colour

2.Fry til and green chillies.

3.Grind all the ingredients into fine paste

Serve it with plain dosa/wheat dosa, recipe of wheat dosa is here

Putnalu pachadi (roasted channa dal chutney)

Ingredients:-

• Fresh coconut 1/2 cup


• Green chillies 3 nos


• Roasted channa dal (putnalu pappu) 1/4 cup


• Salt according to taste For seasoning:-
  
• Oil 2 tbsp
• Mustard seeds(Rai) Few
• Udat dal Few
• Red chillies 2 nos
• Curry leaves Few
  
  Method:-

1.Grind the ingredients into fine paste adding little water. Take a kadai add all the seasonings.

2.Pour the seasoning on the chutney and serve.

This chutney is an accompaniment for plain dosa,masala dosa,idly,rava idly and vada.