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.