Andhra Vegetarian Dishes - Curries

Indian food, andhra recipes, andhra vegetarian recipes, Indian recipes, Indian curries, andhra curries, stuffed capsicum curry, navaratna pulagam.

Stuffed Capsicum masala curry:

Ingredients:
Capsicum - 200 gms
Split bengal gram powder - 50 gms
Onions - 2
Garam masala powder - 2 tbsp
Tomato - 2
Turmeric powder - 1/2 tsp
chilli powder - 1/2 tsp
Coriander leaves - 1/2 cup
oil - 1/2 cup
Salt to taste

Procedure:

1. Cut onion into small pieces, add bengal gram powder, chilli powder, garam masala powder, corinader leaves, salt, turmeric powder and keep this mixture aside.
2. Cut capsicum in the middle, remove seeds, then put the above mixture.
3. Heat oil in a pan, add above stuffed capsicum, fry them till they turn into brown color. 
4. Stir it in between, add little water, so that capsicum should fry in all sides.
5. It is very tasty with rice or roti.

Navaratna Pulagam:

It is prepared in the eve of Dasara as a naivedyam to goddess Durga. It is prepared with 9 types of vegetables.

Ingredients:

Ridge gourd(beerakaya) pieces - 1/2 cup

Bottle Gourd(Sorakaya) pieces - 1/2 cup

Beans - 1/2 cup

Aloo - 1/2 cup
Tindoora/Gherkins(Dondakayalu) - 1/2 cup
Carrot - 1/2 cup
Tomato - 1/2 cup
Brinjal - 1/2 cup
Sweet Potato - 1/2 cup
Colacasia(Chemadumpa) - 1/2 cup
Rice - 1 cup
Red Grams(Kandipappu) - 1 cup
Tamarind - Lemon size
Cashew nuts - 10
Coriander leaves - 1/2 cup
Salt to taste
Ghee - 2 tbsp
Green chillies - 5

Procedure:

1. Boil rice, red gram in a cooker with 5 cups of water and keep it aside.
2. Boil all vegetables in a cooker along with tamarind, salt, green chillies.
3. Add both the above mixtures, garnish with cashew nuts, coriander leaves.

Colacasia(Chemadumpa) Masala Curry:

Ingredients:

Colacasia(Chemadumpalu) - 1/2 kg

Oil - 3 tbsp

Salt to taste

Onions - 2

Garam masala powder - 1 tbsp

chilli powder - 1 tbsp

Procedure:

1. Boil Colacasia in a cooker, peel it off and keep it aside.
2. Heat oil in a pan, add rai, jeera, dry red chillies, then add onion paste, saute it till done.
3. Now add colacasia, fry it for 10-15 minutes.
4. Add garam masala powder, salt.
5. It is very tasty with hot rice.

Aloo Bharta:

Ingredients:

Potato - 3

Onions - 3

Aloo Bharta

Ginger-garlic paste - 2 tbsp

Green chillies - 7

Coriander leaves

Black pepper powder - 1 tbsp

Haldi powder - 1/2 spoon
Lemon juice - 2 tbsp

Procedure:

1. Boil potato, peel it keep it aside.
2. Heat oil in a pan, add potato fry it till it turn into brown color.
3. Then add ginger-garlic paste, onion, green chillies, salt, haldi powder, pepper powder and cook it for 2-3 minutes.
4. Last, add lemon juice and remove it.

 

Andhra Vegetarian Dishes - Rice Varieties

Andhra Vegetarian dishes, vegetarian dishes, indian recipes, south indian recipes, indian food, indian vegetarian recipes, andhra recipes, indian rice recipes, vegetable recipes, andhra rice varieties, vegetable pulao, mughlai, veg pulao

Vegetable Pulao:

Ingredients:
Pulao rice - 1/2 kg

Vegetable Pulao

Aloo - 2
Grated Coconut - 1 cup
Peas - 4 cups
Carrot - 4
Onions - 4
Biryani Leaves - 6
Clove(Lavangam) - 6
Cardamom(ILachi) - 6
Cinnamon(Dalchina Chekka) - 6
Coriander - 3 tablespoons
Pudina - 3 tablespoons
Cashew nuts(Kaaju) - 50gms
Ginger-garlic paste - 4 teaspoons
Oil - 4 table spoons

Procedure:

1. Cut aloo, carrot into medium size.
2. Boil aloo, carrot, peas and keep it aside.
3. Prepare garam masala powder - grind clove, cardamom, cinnamon and keep it aside.
4. Heat oil in a pan, add biryani leaves, onions, grated coconut, saute them till it become brown. Then add garam masala powder to it.
5. Then add 2 cups of water for 1 cup of rice, bring it to boil.
6. Add salt and boil it till rice cooks.
7. Add all boiled vegetables, stir them well and boil them for 5 minutes.
8. Add fried, cashew nuts, coriander leaves, pudina, stir them well and keep it for 10 minutes.
9. Now Take it into a bowl and garnish it with cashew nuts, coriander leaves. 
10. Pulao is ready to eat.

Mughlai Veg Pulao:

Ingredients:
Basmati Rice - 1 cup

Mughlai Veg Pulao

Sliced carrot, beans, pine apple, apple - 1 cup
cut Mango(riped) - 1 cup
Cashew nuts - 10
Kissmiss - 12
Cinnamon - 1 inch
Grated coconut - 1 cup
Gasagasalu - 1/2 teaspoon
Ginger - small piece
Garlic - 4 pods
Green chillies - 3
Butter - 2 teaspoons
Oil - 3 tablespoons
Cardamom - 2
Clove - 2
Salt to taste
Coriander(Dhaniyalu) - 2 teaspoons

Procedure:

1. Grind grated coconut, cashew nuts, gasagasalu, ginger, garlic, green chillies, dhaniyalu. Grind all these items and make a paste.
2. Wash rice and keep it aside.
3. Boil rice and keep it aside.
4. Boil carrot, beans separately.
5. Heat oil in a pressure cooker, add all masala dinusulu, above paste, fry them till it become brown.
6. Add carrot, beans and fry them also.
7. Then add boiled rice and keep it like that for 5 minutes.
8. Add fried cashew nuts, kiss-miss, butter, fruits(pine apple, apple). Serve it hot.

Rice Korma:

Ingredients:

Rice - 2 cups

Ghee - 1 cup

Onions - 4

Ginger-garlic paste - 2 tbsp

Curd - 2 cups

Tomato - 4

Red chilli powder - 1 tsp

Turmeric Powder - 1/2 tsp

Rice Korma

Jeera Powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Green chillies - 4

Paneer - 200 gms

Salt to taste

Cashews - 10

Coriander Leaves - 1/2 cup

Procedure:

1. Heat ghee in a pan, fry onions till they turn into brown color.
2. Add garam masala powder, ginger-garlic paste, green chillies, fry them for 2-3 minutes.
3. Then add red chilli powder, turmeric powder, jeera, tomato, boil it till tomato done.
4. Add curd and stir it well and remove.
5. Then add grated paneer, coriander leaves, salt and keep it aside.
6. Boil rice in a separate vessel. After it cooked 3/4th, then add the above curry and boil it till rice has done.
7. Garnish with cashews.
8. Serve it with raita.

Coconut Pulao:

Ingredients:

Pulao rice - 1/4 kg

Ilatchi - 2

Masala leaves - 5

Peas - 2 cups

Grated Coconut - 4 cups

Ginger-garlic paste - 2 tbsp

Coconut Rice

Oil - 1/2 cup

Cashews - 10

Green chillies - 4

Ghee - 4 tsp

Onions - 2

Clove - 4

Cinnamon(Dalchina chekka) - 4

Pudina - 1/2 cup

Salt to taste

Coriander leaves - 1/2 cup

Procedure:

1. Take milk from grated coconut by adding water to it.
2. Wash rice, add milk, water and keep it aside.
3. Heat oil in a pan, fry onions till they turn into brown color.
4. Add gingerarlic paste, masala leaves, ilatchi, clove, cinnamon, green chillies, fry them well.
5. Then add peas, salt, rice, milk water and boil it till rice cooked.
6. Garnish it with pudina, coriander leaves, cashews.

Andhra Vegetarian Dishes - Sweets

Andhra Vegetarian dishes, vegetarian dishes, indian recipes, south indian recipes, indian food, indian sweets, andhra sweets, indian sweet recipes, andhra sweet dishes, sweet puri, stuffed badusha.

Sweet Puri:

Ingredients:

Sweet Puri

Maida - 1 cup
Curd - 1/4 cup
Sugar - 1/4 cup
Cooking soda - 1/4 teaspoon
Salt to taste
Oil to deep fry

Procedure:

1. Add curd, sugar, cooking soda, salt, maida and soak it for 6 hours.
2. Make small balls, and prepare puri.
3. Heat oil in a pan, fry all puris.
4. Eat these puris when they are hot.

Stuffed Badusha:

Ingredients:

Stuffed Badusha

Maida - 1 cup

Ghee - 50 gms

Pinch of Cooking soda

Sugar - 1 cup

Cardamon powder(Yalakula podi) - 1/4 teaspoon

Oil to deep fry

For stuffing:

Kaju - 6

Pista - 6

Kissmis - 12

Sugar Powder - 2 teaspoons

Procedure:

1. Prepare a mixture of powder kaju, pista, kissmiss, sugar powder, keep it aside.
2. Add maida, ghee, cooking soda with required water.
3. Prepapre small balls from this mixture, and make them flat.
4. Put the stuffing mixture in all balls and close it well.
5. Preparing sugar syrup - Boil water, add sugar, boil it till it becomes teega pakam.
6. Heat oil in a pan fry badusha, then keep it in sugar syrup for 3 minutes then remove.
7. Badusha is ready to eat.

Ragi Halwa:

Ragi Halwa

Ingredients:

Ragi flour - 1 cup

Sugar - 1 cup

Cashew nuts - 10

Kissmiss - 12

Ghee - 1 cup

Milk - 1/2 cup

Water - 1/2 cup

Procedure:

1. Heat 2 tbsp ghee in a pan, fry cashew nuts, kissmiss separately.
2. Heat 1 cup ghee, roast ragi flour for 7-10 minutes. Stir it thoroughly so that no balls should develop.
3. Add milk, water, sugar, fry them till it has done.
4. Garnish it with cashew nuts, kissmiss.
5. After it become half set, cut into square.
6. When it completely cool, remove it and store it in a air-tight container.

5 cup sweet - Barfi:

Ingredients:

Besan - 1 cup

Milk - 1 cup

Grated coconut powder - 1 cup

Ghee - 1 cup

Sugar - 1 cup

Dry fruits powder(Badam, pista, cashew nuts) - 2 tbsp

Procedure:

1. Heat ghee in a pan, roast besan until a nice aroma comes.
2. Add coconut powder, milk, cook it for 2 minutes.
3. Then add sugar, cook it till it has done.
4. Apply ghee to a plate, pour the above mix into the plate, add dry fruits powder.
5. When the sweet becomes half set, make the markings on it using a knife.
6. When it completely cool, cut into squares.
7. Store it in a air-tight container.

Andhra Vegetarian Dishes - Snacks

Andhra Vegetarian snacks, indian food, snacks, carrot bajji, mirchi bajji, vamaku bajji, curry leaves pakodi, 

Carrot Bajji:

Ingredients:

Carrots – 2

Carrot Bajji

Besan Flour – 2 cups

Rice Flour – 1 cup

Baking Soda – ¼ tea spoon

Salt to taste

Oil to deep fry

Pudina leaves – 1 cup

Chopped Coriander leaves – 1 cup

Green Chillies – 4

Procedure:

1. Peel carrots and cut into round shape.
2. Mix Besan, Rice flour, baking soda and salt with water like a dosa paste.
3. Grind pudina, coriander and green chillies then add it to the mixture.
4. Heat oil in a pan.
5. Take carrot one by one, drown it in the mixture and fry them till they become brown.
6. Hot Carrot bajji is ready to eat.

Mirchi Bajji:

Ingredients:

bajji Green chillies(big size) – 10

Mirchi Bajji

baking soda – ½ teaspoon

gram Flour(Besan) – 3 cups

salt to taste

chilli powder – ½ tea spoon
Oil to deep fry

For first stuffing:

Tamarind Paste – 3 tea spoons

Cumin Seeds(Jeera) – ½ tea spoon

Gram Flour(Besan) – 3 teaspoons

Salt to taste

For Second Stuffing:

Onions – cut them into small pieces 1 cup

Lemon juice – 1 table spoon

Salt to taste

Pinch of red chilli powder

Tomato – cut into small pieces – 1 table spoon

Procedure:

1. Mix all the ingredients for first stuffing and keep it aside.
2. Mix all ingredients for second stuffing and keep it aside.
3. Wash green chillies and dry them. Cut them in the middle, remove seeds then add first     stuffing mixture into it and keep it aside.
4. Mix baking soda, salt, red chilly powder in besan powder with water.
5. Add one by one stuffed mirchi in besan mixture and deep fry them in oil.
6. Remove them and keep it in bloating paper for 2 minutes.
7. Now cut each bajji in the middle and add second stuffing mixture to it and serve hot.

Vamaku Bajji:

Ingredients:

Gram Flour(Besan) – ¼ kg

Vamaku Bajji

Rice flour – 3 tablespoons

Baking soda – ¼ teaspoon

Vamu aakulu – 20

Vamu Powder – 1 teaspoon

Salt to taste

Chilli powder – 1 teaspoon

Oil to deep fry.

Procedure:

1. Wash Vamu leaves and keep it aside.
2. Mix rice flour, baking soda, salt, chilly powder, vamu powder, gram flour with water like a bajji paste.
3. Take one by one vamu leave, roll it in the batter and fry it in oil.
4. Vamaku bajji is ready.

Curry Leaves Pakodi:

Ingredients:

Gram Flour(Besan): 2 cups

Curry Leaves Pakodi

chilli powder – 2 teaspoons

Jeera Powder – ½ teaspoon

Salt to taste

Sliced Onions  - 1 cup

Curry leaves – 2 cups

Chopped coriander leaves – 1 cup

Oil to deep fry

Procedure:

1. Mix salt, red chilly powder, jeera powder, onions, coriander leaves, curry leaves to besan flour with water like a pakodi paste.
2. Deep fry it and serve hot.

Golden Rings with maida:

Ingredients:
Maida - 200gms

Golden Rings with Maida

Rice Flour - 3 table spoons
Grated carrot - 1 cup
Milk - 200 ml
Ghee - 3 teaspoons
Jeera - 1 teaspoon
Til(Nuvvulu) - 1 teaspoon
Salt to taste
Oil to deep fry

Procedure:

1. Keep maida in a neat cloth, tie it, keep it in a bowl and boil it in pressure cooker till 1 whistle comes.
2. Remove it from the cloth, make it powder by doing it with hands and keep it aside.
3. Boil grated carrot, make it a paste and keep it aside.
4. Add maida, carrot, rice flour, milk, ghee, jeera, til, salt with required water to make a chapathi paste.
5. Keep this mixture in murukula gottam and make round rings, dry it for 15 minutes.
6. Heat oil in a pan, fry these rings till they turn into brown color.
7. Golden rings are ready to eat.

Vegetable Bonda:

Ingredients:

Onions - 2

Bonda with mashed Potato

Potato - 4
Carrot - 3
Peas - 1/2 cup
Green chillies - 5
Lemon Juice - 1 teaspoon
Gram Flour(Besan) - 1 cup
Mustard seeds - 1/2 tsp

A pinch of turmeric

Baking powder - 1/2 tsp

1/4-inch piece of ginger

Coriander leaves - 3 tsp

Salt to taste

Oil to deep fry.

Procedure:

1. Boil Potatoes. Mix potato and 1/2 tsp salt with 1 cup of hot water.
2. Finely chop ginger, chillies, coriander, leaves and onion.
3. Heat oil(2 tsp) and add mustard seeds.
4. Add chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric powder, salt and cook on low flame for 10 minutes.
5. Add mashed potato and fry for 5 minutes.
6. Remove from heat, add lemon juice and let it cool.

For Batter:

1. Combine gram flour 3 tsp oil, 3/4 cup water, 1/2 tsp salt, baking powder and mix thoroughly.
2. After the batter is prepared, make small balls out of the filling, and roll them in the batter.
3. Fry them in heat oil.
4. Bonda is ready to eat.

Dahi Vada:

Ingredients:

Split black gram(Urad dal) - 1 cup

Dahi Vada

Cumin seeds(Jeera), Rai - 1 tsp

A pinch of Hing

Oil - 2 tsp
Green chillies - 4
Red chillies - 2

Yogurt - 3 cups

Cumin Powder(Jeera Powder) - 1 tsp

Chilli Powder - 1 tsp

Chopped Coriander leaves - 1 tbsp
Curry leaves - 1tbsp

Salt to taste

Procedure:

1. Wash black gram and soak it for 2 hours, grind it using required water to a smooth and fluffy paste
2. Heat oil in a pan. Shape the batter into small dumplings and slide them into hot oil to make the vadas. Cook these vadas till they turn into brown color.
3. Drain these vadas with a slotted spoon and soak them in a bowlful of hot water.
4. Place the yogurt in a deep bowl and whisk till smooth. Add 1/2 tsp salt and mix well.
5. Heat 1 tbsp oil, add cumin seeds, Rai, hing, green chillies, red chillies, curry leaves, add it to yogurt.
6. Squeeze the vadas gently between your palms to remove excess water
7. Add the vadas to the yogurt. Let them soak for 15-20 minutes before serving.
8. Garnish with cumin powder, coriander leaves.

Cabbage Cutlet:

Ingredients:

Grated Cabbage - 2 cups

Aloo - 2

Jeera - 1 tbsp

Rai(Avalu) - 1 tbsp

Cabbage Cutlet

Green chillies - 3

Coriander leaves - 1/2 cup

Til powder - 1 tbsp

Turmeric powder - 1/4 tsp

Shahjeera - 1 tbsp

Chat Masala - 1 tbsp

Salt to taste

Procedure:

1. Heat oil in a pan, add jeera, rai, green chillies, fry them.
2. Add grated cabbage, boil it for 5 minutes.
3. Now add boiled and smashed aloo, salt,til powder, shahjeera, chat masala, turmeric powder, coriander leaves and fry them for 2 minutes.
4. Apply oil to a pan, take balls of the above mixture, press it with hand to make cutlet, and do it on the other side also.
5. Cutlets are ready to eat.

Andhra Vegetarian Dishes - Breakfast Varieties

Andhra breakfast, Andhra tiffins, how to prepare different idlies, preparing cocktail idly, masala idly, rice idly, indian food, indian beakfast recipes, Idly.

In Andhra, Idly is the main breakfast in every house. Here I am trying to give you some different varieties of preparing Idly. 

How to prepare Idly Dough: For 1 cup of Urad dal add 2 cups of Idly rava. Soak them separately overnight then grind urad dal and add rava by taking out water from it. 

Tip: To get smooth and soft idly, take more urad dal than idly ravva. Take black urad dal instead of white urad dal.

Cocktail Idly:

Cocktail Idly

Ingredients:
Idly dough  - 6 cups
Boiled peas - 1 cup
Grated carrot - 1 cup
Chopped Coriander leaves - 1 cup
Oil  - 4 table spoons
Jeera Powder - 2 table spoons
Haldi Powder - 1/2 spoon
Salt to taste
Rai(Aavalu) - 2 table spoons
Pinch of Hing

Procedure:

1. Take 6 cups of Idly dough, add jeera powder, haldi powder, coriander leaves. 
2. Apply little oil to the Idly plate, put Idly dough in each hole then add grated carrot, peas.
3. Keep Idly stand in presusre cooker and boil for 15 minutes without Whistle.
4. Then remove the Idlies from plates and cut 4 to 6 pieces with knife.
5. Heat oil in a pan, add rai, Hing then add cut Idly pieces. Keep it like that for 2 minutes then server hot.
6. You can eat this like that or eat with sambar.

TIP: If you have Idly plate with small holes, then you can use them directly without cutting the Idlies.

Masala Idly:

Ingredients:
Rice  - 6 cups
Urad dal - 2 cups
Grated Coconut - 1 cup
Onions - 6
Tamarind - lemon size
Sugar - 6 table spoons
Pinch of Cooking soda
Oil - 6 table spoons
dry red chillies - 4
Salt to taste

Procedure:

1. Soak rice and urad dal separately for 5 hours.
2. Grind them separately then soak them combinely for 8 hours.
3. Grind red chilly, coconut powder, tamarind add this paste to the idly dough. Then add sliced onion, sugar, salt, cooking soda.
4. Apply little oil to the idly plates, add idly dough and boil in pressure cooker for 15 minutes without whistle.
5. Serve it hot with any chutney.

Rice Idly:

Rice Idly

Ingredients:

Rice  - 4 cups

Idly rava - 4 cups

Urad dal - 2 cups

Salt to taste

Procedure:

1. Soak urad dal for 5 hours, wash it neatly then remove water and grind it.
2. Mix rice to that mix and grind it again
3. Remove it after the dough become soft
4. Add Idly rava, salt to it and soak them for 8 hours.
5. Apply oil to idly plate and add the mix then keep it in pressure cooker for 15 minutes without whistle.
6. Soft Idlis are ready to eat. Eat them hot with any chutney.

Masala Vada:

Ingredients:

Masala Vada

Split Bengal gram(Chana Dal) - 100 gm

Split green gram(Moong Dal) - 30 gm

1/2 - inch piece of cinnamom

Cloves - 3

Coriander seeds Powder - 1 Table spoon

Ginger - Garlic paste - 2 Table spoons

Nutmeg Powder(Jajikaya podi) - 1/4 table spoon

Chopped Onion - 100 gm

Chopped Green chilli - 1 Table spoon

Salt to taste

Oil to deep Fry

Procedure:

1. Mix the two dals and soak for 1.5 hours.
2. Drain water from the soaked dal. Add salt to taste and grind into a semi-soft paste(don't make too soft; don't add water).
3. Crush cinnamon stick and cloves into powder and add to the paste. 
4. Add coriander seeds powder, nutmeg powder, onion, ginger - garlic paste, and green chillies. Mix well.
5. Divide the dough into small balls(roughly half the size of golf ball) and keep aside.
6. In a deep skillet warm oil and deep fry the balls on low heat until brown.
7. Makes 4-5 servings.

Andhra Vegetarian Dishes - Chutneys, Pickles

Andhra Pickles, Nimmakaya Karam, Beerakaya Chutney, Mango - Moong dal chutney, Tomato chutney, Chukkakura chutney, Cabbage chutney, onion - tomato chutney, ullikadala chutney, Kanda gadda chutney, Andhra cooking site, andhra vantalu, chutneys, Andhra kitchen, Andhra vantillu, indian food, indian recipes.

Chutneys:

Andhra Pradesh is very famous for preparing chutneys. Here I am trying to give you some chutney procedures that are easy to prepare.

Nimmakaya Karam:

Ingredients:                                                                  

Nimmakaya Karam

Lemon  4
Dry red chillies  6
Popu Dinusulu - Rai(Aavalu), Menthulu, Jeera, Urad dal(Each 1 table spoon), Hing
Salt to taste.

Procedure:

1. Heat oil in a pan, then add all popu dunusulu and fry till they become brown. 
2. Take lemon juice and add this mixture, salt to it and keep it aside for 10 minutes. 
3. It is very tasty with rice.

Beerakaya Chutney:

Ingredients:
Leta Beerakayalu - 1/4kg

Beerakaya Chutney

Popu dunusulu - Aavalu, menthulu, Jeera, minapa pappu (each 1 teaspoon), Hing, Garlic 4 pods
Dry red chillies - 2
Green Chillies 2
Curry leaves 
Coriander leaves - 1 katta
Tomato - 2
Tamarind - 10gm
Salt to taste
Oil - 2 teaspoons

Procedure:

1. Cut Beerakaya into small pieces. 
2. Fry oil in a pan and add all popu dinusulu fry it. 
3. Grind the popu with green chillies, tamarind, curry leaves to make a paste. 
4. Boil cut Beerakaya, tomato in a pan with 1 teaspoon of oil cover it with plate. 
5. Keep it like that for 7-10 minutes and grind it with popu. 
6. Add Coriander leaves and serve it with rice.

Mango - Moong dal Chutney:

Ingredients:

Pesarapappu - Mango Chutney

Moong dal - 1 cup
Mango 1
Popu dinusulu - Aavalu, Menthulu, Jeera(each 1 teaspoon), Hing
Endu Mirchi 4
Curry Leaves
Salt to taste
Oil - 2 teaspoons

Procedure:

1. Grate 1 small mango and keep it aside. 
2. Wash pesarapappu and keep it aside with water for 1 hour. 
3. Heat 2 teaspoons oil in a pan and add all popu dinusulu, grind it well. 
4. Then grind pesarapappu also. Add grated mango, salt to it and serve it in a bowl with curry leaves.

Tomato Chutney:

Ingredients:
Tomatoes - 1/4 kg

Tomato Chutney

Coriander Leaves - 1 katta
Curry leaves
Popu dinusulu - Aavalu, Menthulu, Jeera(each 1 teaspoon), Hing
Endu Mirchi 2
Green Chillies 2
Oil - 2 teaspoons
Salt to taste

Procedure: 

1. Heat oil in a pan and add all popu dinusulu, fry them well with endu mirchi, green chilles, hing. 
2. Boil tomato in the same pan with coriander leaves for 8-10 minutes. 
3. Grind it with popu and serve it with corinader leaves. 

Chukka Kura Chutney

Chukka Kura

Chukkakura Chutney:

Ingredients:
Chukkakura - 3 kattalu
Popu dinusulu - Aavalu, Menthulu, Jeera(each 1 teaspoon), Hing
Dry red chillies 2
Green Chillies 2
Oil - 2 teaspoons
Salt to taste
Onions - 1 medium size

Procedure:

Heat oil in a pan then add all popu dinusulu, endu mirchi, green chillies fry them till they become brown. Take it into a mixie bowl and grind it well. Then add cut chukkakura to the oil and fry it till water evaporates. Then add this to that popu and grind it for 10 seconds. Collect it into a bowl then add chopped onions to it. Serve it with rice, it tastes so nice.

Cabbage Chutney:

Ingredients:
Cabbage - 1/4 kg

Cabbage Chutney

Popu dinusulu - Aavalu, Menthulu, Jeera(each 1 teaspoon), Hing, garlic
Endu Mirchi 2
Green Chillies 2
Oil - 2 teaspoons
Salt to taste

Coriander leaves - 1 katta

Curry leaves

Tamarind - 10gm

Procedure:

1. Heat oil in a pan and put all popu dinusulu, fry them till they become brown and Keep it aside. 
2. Put cabbage in the same pan, add salt and haldi powder then cover it with plate till cabbage done. 
3. Grind popu dinusulu with tamarind then add boiled cabbage and gring. 
4. Garnish with coriander and swerve it with rice or chapathi.

Onion - Tomato Chutney:

Onion-Tomato Chutney

InGredients:

Onions(Big size) – 2

Tomato – 1

Dry red chillies – 5

Ginger – 4 pods

Salt to taste

Oil – 2 Table spoons

Popu dinusulu – Aavalu(Rai), Jeera, Hing(1 Table spoon each), Curry leaves

Coriander – 1 katta

Procedure:

1. Cut onions, tomatos into small size. 
2. Heat oil in a pan, fry onions till they turn into brown color. 
3. Add dry red chillies, garlic, hing, fry them well. 
4. Now add tomato, salt boil them for 3 minutes. 
5. After tomato done, remove it and keep it aside. 
6. Grind it after it became cool and keep it aside. 
7. Heat 1 teaspoon oil in a pan, add rai, jeera, hing, curry leaves. 
8. Add it to the chutney and serve it with hot rice.

Ulli kadala Chutney:

Ingredients:

Ulli Kadalu – 1 katta

Ullikadala Chutney

Ginger – 10 gm

Green Chillies – 4

Chopped Coriander – 3 table spoons

Grated Coconut powder – 2 table spoons

Besan Dal – 2 table spoons

Urad dal – 2 table spoons

Oil – 2 table spoons

Salt to taste

Popu dinusulu – Rai, Jeera(1 table spoon each)
curry leaves – 3

Procedure:

1. Wash Ulli kadalu neatly, cut them and keep it aside. 
2. Heat oil in a pan, add Besan dal, urad dal and fry them till they turn into brown color.
3. Add ginger, green chilies, fry them well. 
4. Now add Ulli kadalu and fry them for 2 minutes. 
5. Then add salt, coriander leaves, coconut powder and remove. 
6. Grind them after it became cool. 
7. Heat oil in a pan and add Rai, jeera, curry leaves, hing fry them and mix it to the chutney.

Suran/Yam(Kanda gadda) Chutney:

Ingredients:

Suran - 1/4 kg

Kanda Chutney

Tamarind - lemon size

Chilli powder - 2 tbsp

Oil - 2 tbsp

Salt to taste

Rai(Aavalu) - 1 tbsp

Jeera - 1 tbsp

Dry red chillies - 2

Pinch of Hing 

Capsicum - 1

Procedure:

1. Peel off kanda, cut into small pieces, add tamarind and grind it paste.
2. Add chilli powder, salt and keep it aside.
3. Heat 2 tbsp oil in a kadai, put rai, jeera, hing, dry red chillies and add it to the above mixture.
4. Add small capsicum pieces to it.
5. It is very tasty with hot rice.