#Coriander Pachadi Recipe

[spicyvegrecipes]

How to make Peanut Coriander Chutney Recipe | Verusenaga Kothimeera Pachadi 

Peanut Coriander(Moongphali dhaniya)Chutney Are you looking to spice up your culinary adventures with a burst of flavour? Look no further than the delectable Peanut Coriander(Moongphali dhaniya)Chutney! This versatile condiment combines the rich, nutty goodness of peanuts with the vibrant freshness of coriander, creating a symphony of tastes that will elevate your dishes to new heights. Peanut…

[gruballergy]

Allergy-Free Vegan Ugadi Mango Pachadi Recipe: Celebrate Gudi Padwa with a Plant-Based Delight | GrubAllergy

Discover the essence of Gudi Padwa with our Allergy-Free Vegan Ugadi Mango Pachadi recipe, a delightful twist on the traditional Andhra Pradesh beverage. Celebrate the Hindu New Year with joyous festivities and delectable vegan treats that cater to dietary restrictions. Learn how to craft this timeless beverage and explore other plant-based delights that capture the spirit of Gudi Padwa. Join GrubAllergy for more allergy-friendly vegan recipes that bring joy to your festive table!

Ingredients For Ugadi Pachadi Recipe:

- Tamarind – ⅓ cup (for sourness)

- Warm Water – ¼ cup

- Water – ½ cup

- Jaggery – ⅓ cup (for sweetness)

- Mango – ¼ cup, finely chopped (for tanginess)

- Methi seeds – ½ tsp, soaked for 2-3 hours (for bitterness)

- Coriander seeds – ½ tsp

- Black pepper powder – ½ tsp (for spiciness)

- Pink salt – as per taste (for saltiness)

[subikshafoods]

From Fridge to Flavorful Meals: Quick and Easy Recipes with Fresh Curd in Madurai

Introduction: In the warm embrace of Madurai, where the sun’s rays incite a craving for cool and savoury dishes, the versatile freshness of curd becomes the hero of quick and easy cooking. Hello everyone and welcome to this culinary journey where we explore how the simplicity of fresh curd in madurai can transform your everyday meals into delightful treats from the fridge to your plate.

1. Classic Curd Rice with a Twist: Start your culinary adventure with curd rice, a favourite dish in Madurai. Mix freshly cooked rice with cold curd and add mustard seeds, curry leaves and green chillies. Garnish with pomegranate seeds or grated cucumber for a refreshing twist.

2. Cucumber and Mint Raita: For a quick and cool side dish, stir up Cucumber and Mint Raita. Grate the cucumber, mix it with fresh curd and add a handful of chopped mint leaves. Add cumin powder, salt and a pinch of chaat masala to taste. This refreshing raita pairs perfectly with spicy Madurai curries.

3. Masala Chaas — Spiced Buttermilk: Quench your thirst and spice up your meal with masala sauce. Mix fresh curd with cold water and add a pinch of roasted cumin powder, black salt and finely chopped coriander leaves. This spiced buttermilk not only hydrates but also aids in digestion, making it a great accompaniment to the delicacies of Madurai.

4. Curd based salad with local flavours: Make a vibrant curd-based salad using local ingredients. Mix diced tomato, cucumber and carrot with fresh curd. Add a sprinkling of chaat masala, roasted peanuts and a squeeze of lemon juice. This refreshing salad is a quick and healthy way to incorporate the goodness of curd into your daily diet.

5. Madurai-style Curd Pachadi: Indulge in the traditional flavours of Madurai with a quick curd pachadi. Saute mustard seeds, curry leaves, and green chillies in a little oil. Mix this dressing with fresh curd, finely grated coconut and a pinch of salt. This delightful pachadi complements rice dishes and adds the authentic taste of Madurai to your table.

6. Curd Rich Paratha Delight: For a satisfying meal, curd-filled parathas are easy and delicious. Prepare a simple dough with wheat flour and stuff it with a mixture of curd, finely chopped onions and green chillies. Cook on a hot plate until golden brown. Serve with a dollop of curd for a delightful and healthy experience.

Source of Fresh Curd: To get started on these quick and easy curd-infused recipes, make sure you have standard curd on hand. Explore local dairies, and farmers’ markets or opt for doorstep delivery services in Madurai to get the creamiest curd perfect for your culinary creations.

Conclusion: Turn your fridge into a treasure trove of culinary possibilities with these quick and easy recipes with fresh curd in madurai. From refreshing drinks to traditional dishes, curd’s versatility adds coolness and flavour to every meal. Embrace the simplicity and richness of curd in your everyday cooking and let the culinary charm of Madurai unfold on your plate. Enjoy the convenience and taste that fresh curd brings to your kitchen and experience the delightful journey from fridge to delicious food in the heart of Madurai.

Find us inside Subiksha Foods at No 110 A, Bypass Road, Bethaniyapuram, Opp Babu Sharkar Marriage Mahal, Madurai — 625016, or call us at +91 80567 44906. You will be able to browse our website at https://subikshafoods.in/ for details.

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[hyderabadiruchuluvideos]

Tomato Kothimeera Pachadi Recipe in Telugu | Tomato Coriander Chutney Preparation

New Post has been published on https://hyderabadiruchulu.com/tomato-kothimeera-pachadi-recipe-in-telugu-tomato-coriander-chutney-preparation/

Tomato Kothimeera Pachadi Recipe in Telugu | Tomato Coriander Chutney Preparation

Preparation of Tomato Kothimeera Pachadi in Telugu | టమాటో కొత్తిమీర పచ్చడి

Print

Tomato Kothimeera Pachadi Recipe

Let us know the making of kothimeera tomato pachadi in telugu. Tomato Coriander Pickle Making at Home

Course Breakfast Pickle

Cuisine Indian

Keyword Kothimeera Pachadi Recipe, kothimeera tomato pachadi, tomato coriander pachadi, tomato coriander pickle

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

1/2 Kg Tomatoes

Salt

Curry leaves

3-4 Dried chillies

1/2 tbsp Mustard seeds

1 tbsp Grated jaggery

1 cup Coriander leaves

4-5 Number Green chillies

20 grams Tamarind

1 tbsp Bengal gram

2 tbsp Coriander seeds

1.5 tbsp Cumin seeds -

7-8 number Garlic cloves

Recipe Notes

టమాటో కొత్తిమీర పచ్చడి Recipe in Telugu

Lets see how to make tomato coriander leaves chutney Tomato kothimeera pachadi is a great combination with rice or roti Here I used 1/2 kg tomatoes, 1 cup coriander leaves (stems also could be used), 4-5 green chillies and 20 grams washed tamarind Heat 1 teaspoon oil in pan Add 2 teaspoons black gram, 1 teaspoon bengal gram, 2 tablespoons coriander seeds and fry till they change colour Now add diced green chillies and fry for a minute Move them into a different plate Heat 1 teaspoon oil in pan Add diced tomatoes and fry Then add the coriander leaves stems and cook till they become soft Close lid and cook After tomatoes become soft, add 1 teaspoon salt, 1/2 teaspoon turmeric powder and mix Then add the soaked tamarind and mix Mix and cut off the stove To a mixie jar, add the previously fried seeds, green chillies along with 1 teaspoon cumin seeds, 7-8 garlic cloves, 1 teaspoon grated jaggery and grind it into a paste Next, add the tomato coriander leaves mixture and grind it into a paste again Move it into a serving bowl Lets prepare tempering for it now Heat 1 tablespoon oil in pan Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 3-4 dried chilli pieces, curry leaves and fry Now, add the prepared tomato coriander chutney and mix Tomato coriander chutney is ready to serve! Serve hot with dosa, upma, rice or roti!

Therefore Subscribe to our YouTube Channel Hyderabadi Ruchulu for more latest and interesting cooking videos in Telugu

[homecookingshow]

Andhra Special Gongura Pachadi | Gongura Chutney | Sorrel Leaves Chutney #AndhraSpecialGonguraPachadi #GonguraChutney #SorrelLeavesChutney #homecooking. #pachadi #andhrapachadi Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase https://ift.tt/2FTkAxS Ingredients To Make Roast Oil - 3 Tsp Coriander Seeds - 1 Tbsp (Buy: https://amzn.to/2sP7i1Z) Cumin Seeds - 1 Tbsp (Buy: https://amzn.to/2NTgTMv) Fenugreek Seeds - 1/2 Tsp (Buy: https://amzn.to/2Sh0x1P) Red Chilli - 15 Nos (Buy: https://amzn.to/37DAVT1) Gongura/Sorrel Leaves - 2 Medium Size Bunches Garlic - 3 Cloves Salt 1 Tsp To Tempering Oil- 2 Tbsp Mustard Seeds - 1/4 Tsp Cumin Seeds - 1/4 Tsp Urad Dal - 1 Tsp Chana Dal - 1 Tsp Garlic Slices Asafoetida Powder - 1/4 Tsp Few Red Chillies Curry Leaves You can buy our book and classes on https://ift.tt/2KebOuU HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://ift.tt/2l7s73S FACEBOOK - https://ift.tt/1Ej2iQw YOUTUBE: https://www.youtube.com/user/VentunoHomeCooking INSTAGRAM - https://ift.tt/2kmxStn A Ventuno Production : https://ift.tt/1rUehhV by HomeCookingShow

[poongodiskitchen]

Pomegranate raita recipe | Madhulai thayir pachadi

Pomegranate raita recipe | Madhulai thayir pachadi

Pomegranate raita recipe | Madhulai thayir pachadi is a tasty Raitha prepared with the fruit pomegranate with curd, pepper cumin powder and salt. Garnished with freshly chopped coriander leaves.

The health benefits of pomegranates are innumerable and what makes them special is that apart from being healthy, they are delicious too. Pomegranates have anti-oxidant, anti-viral, and anti-tumor…

[thegutlessfoodie]

That Deadly Simple Yet Deadly Yummy Meal - Done We were craving a simple dal-rice-fried fish meal & since I had super fresh pomfret at home I decided to indulge & made this Clockwise : 1. That @thegutlessfoodie Signature Salad Cucumber Sticks & lime 2. That Foofoo Chilli Garlic Fish Fry I marinated sliced pomfret that I bought from @fishvishindia in a smooth paste that I made with garlic, cumin, dried red chillies, lime juice & salt I fried these in seasoned mustard oil till done 3. That Mango Pachadi I cut raw mango into cubes & added it into a pot along with chopped tomatoes, onions, enough water to cover, coriander powder, red chilli powder, dried fenugreek leaves /kasuri methi & salt. Covered & cooked for about 20 minutes or till the water reduced substantially. I added some jaggery to balance & once cooked down I mashed everything coarsely I tempered ghee with mustard seeds, cumin seeds, curry leaves, garlic, asafoetida & mixed into the simmering chutney 4. That Tangy Milijhuli Dal/Mixed Lentils I pressure cooked a mix of skinless split mungbeans & skinless split pink lentils /Masoor dal in salted water along with asafoetida & turmeric powder. I released the pressure after 5 whistles, churned & left to simmer along with fresh coriander & kokum/Garcinia Indica I tempered ghee with cumin seeds, green chillies, curry leaves, garlic, red chilli powder, cumin powder & poured it into the simmering lentils and simmered till it thickened. Mixed in rice just before serving I must give due credit - the masala for the fried fish was inspired by a neighbour in my building whom I don't know. I do know their neighbour @soniamarwah who gave me some to try. I knew immediately I'd use this for fish. I replicated it with my own little twist & I must say it turned out fantastic The mango chutney was almost identical to Asha @foodfashionparty 's mom's but I added a couple of ingredients to suit our palates. Adapt tried & tested recipes to your palate. That's the beauty of food. Don't you think? (at One North) https://www.instagram.com/p/CBnoKZgg-Tb/?igshid=44y8ek28v7r9

[pavaniskitchen]

Beerakaya Kothamira Pachadi is a simple and easy chutney which you can prepare within 15-20 minutes and the taste of this pachadi is so delicious with hot steamed rice. #foodie #beerakayapachadi #ridgegourd #coriander #kothimirapachadi #foodblogger #lunchideas #foodphotography #delicious #pachadi #simplefood #comfortfood . . . . Recipe link is here http://bit.ly/2TZMcqg — view on Instagram http://bit.ly/2DSsHJa

[vsplusonline]

On a hunt for salads

New Post has been published on https://apzweb.com/on-a-hunt-for-salads/

On a hunt for salads

“Salads? I only know of traditional pachadis. Do we even have salads?” asks my mother-in-law when I take my query to her. To my surprise, I get the same response from Swaran Kumar when I ask her for a traditional Punjabi salad. But later she calls back to diffidently offer, “there’s kachumber. I don’t know if that fits your requirements.”

Kuchumber Chatpatta Channa

Ingredients

For kuchumber: 4 onions; Salt to taste ; Juice of half a lemon; 2 tsps chopped coriander; 1 small green chilli, finely chopped

For channa salad: 2 cups Kabuli Channa; 1 cup cucumber, chopped; 1/2 cup tomato, chopped: 1/2 cup fresh pomegranate; 1/2 cup potato, peeled boiled and chopped; 1 1/2 tbsp chaat masala; 1 tsp red chilli powder; 1 tsp roasted jeera powder; ½ tsp amchur powder; 2-3 tbsps lime juice; 1/4 cup sweet chutney ; 1 tbsp chopped green chillies

Method

To make onion kuchumber: Cut the onions into thin slices. Rub with salt, cover and keep aside for 15-20 minutes. Wash well with fresh water and squeeze. Add lime juice, chopped coriander and chopped green chilli and mix well.

To make chatpata channa: Soak chickpeas in water overnight. Pressure cook with some salt, drain and let cool. Add the chopped cucumber, tomatoes, potatoes and pomegranate. Now add all the spices and salt and lemon juice according to taste. Add the sweet chutney and mix well.

To assemble: Take a platter, place the onion kuchumber in the centre. Around it, place the channa. Chill, garnish with chopped coriander and aloo bhujiya or sev and serve.

She also points out that this recipe has evolved. “People now add bell peppers, raw mango, cabbage, carrots, all finely chopped or grated.” As she talks, it occurs to me that nuts and seeds would also add some crunch and I make a mental note to try it out.

Punjabi Kachumber

Ingredients: 1 cucumber; 2 tomatoes ripe; 1 onion ; 1 tbsp coriander leaves; 1 green chilli; 1/2 black pepper powder; 1 tsp lemon juice; Salt to taste

Method: Chop all the veggies finely and mix. Add all the seasoning and toss to mix. Adjust salt according to taste and serve chilled.

My mother-in-law also tentatively suggests kosambari. While the traditional recipe uses only cucumber, a colleague uses cabbage and adds peanuts for what she calls “the crunch factor”. Other variations use sprouted green gram and veggies like carrots and peppers, and pomegranate seeds.

Khairchi Dal

Ingredients: 1 1/2 cups channa dal soaked for 3-4 hours; 3/4 cup raw mangoes peeled and thinly grated; 1/2 fresh coconut scraped or grated; 1/4 fresh coriander finely chopped; 4tbsps oil; 1 green chilli; 6-8 saandgi mirchi; Salt to taste; 2tsp sugar (adjust according to mango’s sourness)

Method: Drain the channa dal and place in blender along with the green chilli. Grind to a coarse paste without any extra water. Transfer into a mixing bowl. Add the grated raw mango, coconut, coriander, salt and sugar. Heat oil in a pan, add the saandgi mirchi and fry turning frequently to ensure even browning. Take off the heat and add the chillies and some of the oil to the salad. Crush the chillies lightly and mix gently. Serve cold.

Note: Saangdi mirchi is made by de-seeding and slitting the big green chilli, stuffing it with a paste of coriander, fenugreek and mustard seeds (all coarsely crushed) and mixed with sour yoghurt, and drying it in the sun. This is similar to the South Indian moru milagai.

In Saee Koranne-Khandekar’s Pangat: A Feast (Hachette), I light upon a few traditional Maharashtrian vegetable and fruit-based salads, though those that have ‘yoghurt dressing’ fall into the raita category in my head. But it does have a tantalising kairichi dal (Raw mango and channa dal salad), which she kindly allowed me to use. “Until a few years ago,” she writes, “this dish used to be a ubiquitous offering at haldi-kumkum parties that women hosted in the month of Chaitra (around March-April) when the raw mangoes come to the market.”

South Indian Kosambari

Ingredients: 1/2 cup moong dal; 1 cucumber; 2tbsps fresh grated coconut; 1 green chilli, finely chopped; 1/2 tsp ginger, grated; 1 tbsp coriander leaves chopped

To temper: A pinch asafoetida; A few curry leaves; 1/2 tsp mustard seeds; 1 tsp oil

Method: Soak the moong dal for a couple of hours and then drain the water. Leave it to dry for a few minutes and then place in a bowl. Peel and chop the cucumber into tiny pieces. Add to moong dal along with coconut, green chillis and coriander leaves. Mix well. In a small kadai, heat the oil and add mustard seeds. When it splutters, add asafoetida and curry leaves. Pour over moon dal mixture. Mix the lemon juice and salt when you’re ready to serve.

Coimbatore-based food entrepreneur Madhu Wadhwa is a storehouse of traditional Sindhi recipes and happily offers me a recipe made up of two traditional salads. “I remember eating the chatpata channa salad as a kid because my mum made it often. And she used to make onion kuchumber with every meal. I combined the two.”

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[hyderabadiruchuluvideos]

Kothimeera Pachadi Recipe Preparation in Telugu | Kothimeera Roti Pachadi or Coriander Chutney

New Post has been published on https://hyderabadiruchulu.com/kothemeera-pachadi-recipe/

Kothimeera Pachadi Recipe Preparation in Telugu | Kothimeera Roti Pachadi or Coriander Chutney

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Kothimeera Roti Pachadi in Telugu

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Coriander Chutney Recipe | Kothimeera Pachadi Recipe in telugu

How to Prepare Coriander Pachadi Recipe. Learn How to make Kothimeera Pachadi Recipe

Course Breakfast Pickle, Side Dish

Cuisine Indian

Keyword Kothimeera Pachadi Recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

Coriander Leaves

2 pcs Tomatoes

5-6 pcs Green Chillies

2 tsp Coriander Seeds

1 tsp Cumin Seeds

1/2 tsp Fenugreek Seeds

2 tsp Sesame Seeds

7-8 pcs Garlic Cloves

10 grms Tamarind

1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

Curry Leaves

2 pcs Dried Chilies

1/2 tsp Turmeric Powder

Recipe Notes

KOTHIMEERU PACHADI

For this coriander chutney, here I took 3 bunches of coriander leaves, washed and chopped them. Dice 2 tomatoes and 5-6 green chillies Heat 1 teaspoon oil in pan Add 2 teaspoons coriander seeds and fry Add 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds and fry Also add 2 teaspoons sesame seeds and fry Add 7-8 garlic cloves and cut off the stove Move this mixture into a plate and let it cool down To the same pan, add diced green chillies and fry for a minute Add 2 diced tomatoes and mix Close lid and cook till tomatoes become soft Add chopped coriander leaves and mix for a minute Add 10 grams soaked tamarind and cut off the stove Let this tomato -coriander mixture cool down In the mean time, let's grind the previously prepared fried seeds mixture To a mixie jar, add the prepared mixture and grind it into a powder Then add the cooked tomato-coriander leaves mixture along with 1 teaspoon salt or salt to taste and grind it into a paste Move this to a bowl Lets prepare tempering now Heat 1 tablespoon oil in pan Add 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard seeds and fry Then add pieces of 2 dried chilles As the dried chillies start to change colour, add curry leaves and fry Add 1/2 teaspoon turmeric powder and mix Add this tempering to the prepared coriander leaves chutney and mix Coriander leaves chutney is ready to serve!

Subscribe to our YouTube Channel Hyderabadi Ruchulu for more latest and interesting cooking videos in Telugu

[sandhyasmycookingjourney]

Ginger Chutney | Andhra Allam Pachadi

New Post has been published on https://mycookingjourney.com/ginger-chutney-andhra-allam-pachadi

Ginger Chutney | Andhra Allam Pachadi

The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney | Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai. 

It is fun to explore different cuisines and choose recipes that the whole family would enjoy. The Andhra style Allam Pachadi has been on my list for a long time but never got it to until now. I researched quite a but and came across several different versions of the Ginger chutney and was quite confused about what is authentic. 

It really helps to be a part of a very big blogging family where I can always ask for help. I asked couple of my Andhra friends and came to know that there is nothing authentic as far as the recipe for Allam pachadi goes. it varies from family to family but everyone guaranteed that it is one delicious chutney to try. My cousin Uma also asked her neighbor friend and passed on a recipe to me. 

I sort of mixed up the recipes and came up with my own version using ingredients which I thought my family would like. My oldest son is not a big fan of ginger and I was curious as to how he takes on the this ginger chutney. It was interesting to hear him say that even though he does not like, he likes all the flavor that ginger is with. I served it with dosai but would love to make it again soon with Andhra special Pesarattu. 

There are several different versions of the Allam pachadi that you will find online. There are some with lentils, some without. Some versions are made with just cumin whereas a few uses coriander seeds. Garlic is also added if preferred but I omitted it in mine. I used a but of coriander and cumin along with fenugreek seeds. The must have part in the ginger chutney is the sweetness from brown sugar / jaggery and the sourness from the tamarind. Overall, this Allam pachadi has a spicy, sweet and tangy flavor. 

Preparation time – 10 minutes Cooking time – 10 minutes Difficulty level – Easy

Ingredients to make Ginger Chutney | Andhra Allam Pachadi – (Makes 1 cup)

Ginger (choose tender ginger) – 3 inch piece

Oil – 2 tsp

Chana dal / Kadalai Paruppu – 1 TBSP

Urad dal / Ullutham Paruppu – 2 tsp

Red chilies – 4 (adjust based on spice level)

Cumin seeds – 1/2 tsp

Coriander seeds – 1 tsp

Methi seeds / fenugreek seed – 1/2 tsp

Tamarind – 1 inch piece 

Brown sugar / Jaggery – 1 1/2 TBSP

Salt – to taste

To season – 

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Red chilies – 1 or 2

Curry leaves – few

Procedure to make Ginger Chutney | Andhra Allam Pachadi – 

Soak the tamarind in 1/4 cup of hot water for few minutes to make it softer.

Clean and peel the ginger and chop it roughly into small pieces. 

In a pan, heat 2 tsp of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.

Add the chopped ginger and give it a quick stir and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.

Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar. 

Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side. 

Heat 1 tsp of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli. 

Notes and Observation – 

Use tender ginger for fresh flavor. 

Do not fry the ginger for a long time. Just give it a quick stir and turn off the flame. Frying the ginger too long makes it bitter.

Do not skip the tamarind on the brown sugar. The chutney needs the tangy and sweet flavor to balance out the ginger.

Print

Ginger Chutney | Andhra Allam Pachadi

The flavor of ginger with the tangy tamarind and sweet brown sugar makes this Ginger Chutney | Andhra Allam Pachadi the best combination with Pesarattu, idli or dosai. 

Course Side Dish

Cuisine Andhra Pradesh, Indian

Keyword Allam chutney, Andhra Allam Chutney, Ginger chutney, Ginger chutney for pesarattu, How to make Andhra style Allam Pachadi

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 cup

Author Sandhya Ramakrishnan

Ingredients

Ginger choose tender ginger – 3 inch piece

Oil – 2 tsp

Chana dal / Kadalai Paruppu – 1 TBSP

Urad dal / Ullutham Paruppu – 2 tsp

Red chilies – 4 adjust based on spice level

Cumin seeds – 1/2 tsp

Coriander seeds – 1 tsp

Methi seeds / fenugreek seed – 1/2 tsp

Tamarind – 1 inch piece

Brown sugar / Jaggery – 1 1/2 TBSP

Salt – to taste

To season –

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Red chilies – 1 or 2

Curry leaves – few

Instructions

Soak the tamarind in 1/4 cup of hot water for few minutes to make it softer.

Clean and peel the ginger and chop it roughly into small pieces.

In a pan, heat 2 tsp of oil and fry the lentils (chana dal and urad dal), red chilies, cumin, coriander seeds and methi seeds until aromatic and lightly brown.

Add the chopped ginger and give it a quick stir and turn off the flame. Do not fry the ginger too long as it will make it bitter. Let it sit in the hot pan with the rest of the ingredients until they all cool down to room temperature.

Transfer the cooled mixture to a mixer jar along with the softened tamarind, salt and brown sugar.

Grind it into a smooth paste adding just needed water. The Ginger chutney is usually a little on the thicker side.

Heat 1 tsp of oil in a small pan and add the seasoning ingredients. Add it to the chutney and serve with Pesarattu, Dosai or idli.

Recipe Notes

Use tender ginger for fresh flavor. Do not fry the ginger for a long time. Just give it a quick stir and turn off the flame. Frying the ginger too long makes it bitter. Do not skip the tamarind on the brown sugar. The chutney needs the tangy and sweet flavor to balance out the ginger.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#100

[lindafrancois]

3 Super Interesting Recipes That Will Add More Flavours To Ugadi

The Significance of Ugadi

Ugadi marks the new year for the people of Andhra Pradesh, Telangana and Karnataka and is falling on 6th of April this year.

ugadi festival

The truly diverse nation that we are, we can see its vibrant colours in our cultures, foods, lifestyles, dress sense, language and many other aspects… you name it and we have it!

Similarly, many Indian festivals are celebrated in varying styles across various states in India and celebrated with equal fervour.

Ugadi is celebrated as Gudi Parva in Maharashtra, and as Ugadi in some other states.

True to its name Ugadi or Yugadi – alternately that it is called, marks the beginning of new year.

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 Yug (new) and adi (the beginning), falls on the first day of Chitra- the first month in Hindi calendar. On this day, the moon’s orbit changes its pattern.

The festival is celebrated on the next day after the first new moon and after the sun passes the celestial equator on the spring equinox.

Ugadi Pachadi – The “Emotional” Dish

Ugadi Pachadi

Like every other festival, Ugadi gives us yet another reason to celebrate, make merry and share our joy with our loved ones.

People start preparing much in advance and when Ugadi is finally there, they start the day by taking an early morning shower and wearing new and traditional clothes.

Ugadi is marked by preparation of a traditional dish called Ugadi Pachadi.

It is an extremely interesting dish prepared using seasonal ingredients which are treated not only as ingredients but are known to signify the various human emotions including happiness, sorrow, anger, bitterness, surprise and fear.

These ingredients are raw mango, neem [1], jaggery, tamarind and also has chilli and salt.

The dish in totality reminds us of various emotions that we experience in life and how they affect our personality making us better human beings.

The celebrations on the occasion of Ugadi are not complete until an almanac is read out of ‘panchangam’ by the eldest member of the family or a learned priest.

The most interesting part of the ceremony is when these elders make predictions through moon signs for the upcoming year.  

Now let us bring to you three very interesting recipes so that you can add more flavours to the already flavorful and emotional festival of Ugadi.

1. South Indian Kosambari Salad

Kosambari Salad

Ingredients

1/4 cup Chana Dal (soaked in water for 3 hours)

1/4 cup Grated Carrot

1/4 cup Grated Beetroot

1/2 cup Chopped Cucumber

1/2 cup Grated Raw Mango

2 Finely Chopped Green Chillies

1/4 cup Paneer (Cottage Cheese), diced in small cubes, toasted till light brown

1 tablespoon Grated Fresh Coconut

Salt – to taste

For Tempering

1 teaspoon Cooking Oi

1/2 tablespoon Mustard Seeds

1 teaspoon Split White Urad Dal

A Pinch of Asafoetida (hing)

10-15 Curry Leaves

Method

Drain the water in which the chana daal was soaked for 3 hours and grind the daal in a mixer till it forms a course paste.

Now for the salad, mix the chana dal paste, carrot, beetroot, cucumber, raw mango, chilies and paneer cubes in a big bowl and keep it aside.

Heat 1 teaspoon of oil in a pan on medium heat.

Add mustard seeds, urad dal, curry leaves and asafoetida and let all of these crackle.

Once they crackle, turn off the heat and add the tempering to salad mixture.

Sprinkle some salt and pepper powder and mix everything well.

Garnish the salad with some grated coconut.   

Know more about Nutritious Salad: Cucumber moong dal kochumber by Truweight

2. Paruppu Payasam Recipe (Stewed Lentil, Coconut Milk & Jaggery Pudding)

Paruppu Payasam

Ingredients

300 ml Milk

200 ml Coconut milk

1/4 cup Split Yellow Moong Daal

2 tablespoons Chana Daal (Bengal Gram Dal)

2 tablespoons Fresh Grated Coconut

1/2 cup Jaggery

6 Halved Cashew Nuts

1 teaspoon Cardamom (Elaichi) Powder

2 tablespoons Ghee

Method

First heat ghee in a small pan; add the cashew nuts and roast on low heat until golden and crisp. keep aside.

Cook the Daals in 1/2 cup of water in the pressure cooker until soft.

Once cooked, transfer the daals to a heavy bottom pot. Add in the remaining ingredients except the cashew nuts. Simmer the daal until the jaggery dissolves and bring the mixture to a boil. Turn the heat to low and simmer for a few more minutes.

Finally add in the roasted cashew nuts and serve hot or cold.

3. Nuggekai Kharbyaali Recipe

Nuggekai Kharbyaali Recipe

Ingredients

A cup of Split Arhar Daal

1 cup Tamarind Water

1 tablespoon Jaggery , (optional)

2 Drumstick – cut into 2” pieces and cooked

1 Roughly Chopped Onion

3 Cloves Roughly Chopped Garlic

2 tablespoons All Spice Powder

1 tablespoon Cooking Oil

Salt – to taste

For Seasoning

1 tablespoon Cooking Oil

1 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds

1/4 teaspoon Asafoetida (hing)

5 Curry Leaves

Fistful of Coriander Leaves

Method

To begin with, wash and soak daal in water for few minutes. Then cook daal in the pressure cooker.

Once daal is cooked, keep aside.

Now heat a tablespoon of oil in a heavy bottomed pan over medium heat, add the chopped garlic and onion to the pan. Fry onion and garlic till they turn golden brown in color.

Add the all spice powder, cooked lentils, jaggery, tamarind water and cooked drumsticks. Stir the ingredients so that they come together.Turn the heat to low and continue to simmer the curry for few more minutes.

When the sambar is simmering, heat a tablespoon of oil in a small pan; add the mustard seeds, cumin seeds and let them crackle. Then add asafoetida and curry leaves, temper for a few seconds before turning off the flame. Add the tempering to the simmering sambar.

Turn off the heat and transfer the sambar to a bowl for serving. Garnish with chopped coriander leaves.

We hope you try these recipes on Ugadi and feed them to your family and friends. Also let us know how these recipes turned out by leaving your comments in the comment section below.

As always, we have tried to bring to you healthy and tasty recipes so that you can gorge on them without any guilt.

For more recipes, health and nutrition, consult our Truweight Nutritionist today. The first consultation is on us.

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Onion raita recipe for biriyani | Vengaya thayir pachadi

Onion raita recipe for biriyani | Vengaya thayir pachadi

Onion raita recipe biriyanior Vengaya thayir pachadi is a side dish prepared with curd and served with any biriyani or any kind of pulao. We use onion, green chilly and salt with curd and garnish with little finely chopped fresh coriander leaves. In this raita   we do not add cumin powder or pepper powder as we add green chillies.

We have already prepared Cabbage raita, banana stem raita, beetroo…

[godavarivillagefoods]

Velakkaya pachadi is a delicious Indian recipe served as a Side-Dish. Thanks for watching Please Like! & Subscribe For more Updates and Videos Subscribe Here By Following Link : https://goo.gl/Gd7ogi Follow Us In Other Social Sites.. Face Book: https://goo.gl/wPspbL G+ : https://goo.gl/XEGAcL Blog: https://goo.gl/1x3PTd Tumblr: https://goo.gl/dt38DM Twitter: https://goo.gl/2xdDjK Related Videos: Carrot Laddu Recipe | Carrot Ladoo | Gajar Laddu | How Make Carrot Sweets https://www.youtube.com/watch?v=iNQNiYQiDP0 Stuffed Bread Pakora Recipe | How to Make Bread Pakora | Easy Veg Snack Recipes https://www.youtube.com/watch?v=1c4PPbEZHuo Easy Coconut Burfi Recipe | How to Make Coconut Sweet | Nariyal Burfi https://www.youtube.com/watch?v=LVKkBsjoCKs Dasara Prasadam Recipes | Dussehra Festival Special Dishes | Navaratri Festival Recipes https://www.youtube.com/watch?v=k6lZSGdfojw Peanut Masala Recipe | Masala Groundnut Recipe | Besan Masala Peanuts https://www.youtube.com/watch?v=9c7GDHTDyhw Paneer Variety Recipes | Easy Indian Paneer Recipes | Recipes for Dinner https://youtu.be/fOSbLZcZXs4 How Make Meal Maker Kaju Curry | Soya Chunks Kaju Curry Recipe | Restaurant Style Soya Chunks Curry https://www.youtube.com/watch?v=24F7G768RzY Chekodi Recipe | How to Make Crispy and Tasty Chegodilu | Crispy Rice Rings | Snack Recipe https://www.youtube.com/watch?v=QxZ0FFfNBQ8 Senagapappu Payasam | Chana Dal Payasam | Kadalai Paruppu Payasam https://www.youtube.com/watch?v=edlOV_-v3-s Bobbatlu Recipe | How to Make Puran Poli | Holige Recipe | Making of Obbttu https://www.youtube.com/watch?v=41qRn4ALofw Halwa Varities | Tomoto Halwa | Moong Dal Halwa | Carrot Halwa https://www.youtube.com/watch?v=ARDJGNQjGpk Milk Powder Burfi Recipe | How to Make Milk Burfi | Easy Burfi Recipe https://www.youtube.com/watch?v=UAAtMQwATuk Potato Manchurian Recipe | How to Make Aloo Manchurian | Veg Starters | Potato 65 Aloo Manchurian is definitely one of the best potato snacks recipes. https://www.youtube.com/watch?v=9E9q7nC4j5c DOSA Made Simple | 4 Dosa Varieties | Palak Dosa | Vermicelli Dosa | Beetroot Dosa | Milk Dosa collection of dosa recipes. There are many varieties of dosa recipes made in india. every dosa variety has its own flavors, style and group of admirers. https://www.youtube.com/watch?v=04y3aZH1YOc Mutton Recipes in Telugu | Mutton Curry with Tamarind Leaves | Chinta Chiguru Mutton Curry చింతచిగురు మాంసం, Chinta chiguru mutton curry is a famous dish in both andhra and telangana. Mutton cooked with tender tamarind leaves. https://www.youtube.com/watch?v=OfBVMAGGUKI How to make Coriander Rice | Kothimeera Rice Andhra Style | Rice Recipes Thanks for watching Coriander rice recipe with step by step. Aromatic and spiced rice made with fresh coriander, spices and veggies. https://www.youtube.com/watch?v=Ermqo0G8sho https://createyoutube.com/st/Ermqo0G8sho All Types of Halwa Recipes | Wheat Flour Halwa | Carrot Halwa | Beetroot Halwa | Cornflour Halwa Watch & Cook Delicious Sweets, Variety of Halwa Recipes (గోధుమ పిండి హల్వా ) https://www.youtube.com/watch?v=uNIV2gCuIqw&feature=youtu.be https://createyoutube.com/st/uNIV2gCuIqw Prawns and Mango curry | Mango Prawn Curry | Prawns with Mango Curry Recipe | Indian Food Recipes For delicious and mouthwatering Indian Recipes tune into Godavari Village Foods Channel. Re-discovering old & traditional recipes to new generation. https://www.youtube.com/watch?v=nc0Jk60x_CE https://createyoutube.com/st/nc0Jk60x_CE Shikakai Leaf Pickle Authentic home made andhra roti pachadi, Freshly made Chutneys are most famous in Andhra houses https://www.youtube.com/watch?v=vcwEqb73zPA Mango Pickle https://www.youtube.com/watch?v=Wry4YjM5cEE&feature=youtu.be Onion Paratha Recipe Onion Paratha Recipe | Easy to Make Breakfast Recipe | Pyaz Ka Paratha https://www.youtube.com/watch?v=CSOnfz-UH7c

[south-indian-recipes-blog]

Make Your Dishes Tasty & Yummy

South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.

Typical dishes include rice, dal, vegetables, roti, papad, dahi (yogurt), small amounts of chutney or pickle, and a sweet dish to top it off. ... However, in South India, rice is the only staple served with thalis.

Idli is a steamed dish made with a hitter of rice and urad. Healthy and satisfying, idlis can be had for breakfast, supper, or as a night nibble. Presented with sambhar and chutneys, it is a standout amongst the most loved snacks in South India . The fundamental idli player can be upgraded by including millets, vegetables, coconut drain, et cetera, to make countless variations of this famous dish, for example, the Vegetable Idlis.

South Indian Dals and curries are as a rule soupier than their North Indian partners. The South Indian sustenance strikes a decent adjust of straightforwardness, nourishment, season, scent, taste, and is outwardly engaging. Idli is considered as outstanding amongst other breakfast on the planet. Idli has a decent blend of starches from rice , protein and minerals from urad dal. Advance the maturation procedure makes it wealthy in great microorganisms and as it is steamed there is no loss of supplements and no additional calories are included as it isn't singed in oil.

Sambar

Typical Indian masala dosa (Kerala style), is a combination of shredded, cooked, and fried vegetables with Indian sauce and several spices as the basic stuffing, enveloped by a thick brown dosa made out of a dal and rice batter. To embellish this unique preparation, it is served with hot sambhar and coconut chutney.

Sambar is a customary South Indian Recipe made with lentils and vegetable, much the same as a stew. This dish overflows with the integrity of lauki (bottle gourd), cooked lentils, dried entire red chilies, fenugreek seeds, coriander seeds, crisp curry leaves and a blend of vegetables and so on.

A customary South Indian primary course comprises of Sambar blended with rice and eaten with a type of vegetable side dish, trailed by yogurt blended with rice. Other than being presented with steamed rice as one of the principle courses, Sambar likewise goes with Idli, Dosa, Vada, Upma, Uttapam and other South Indian tidbits.

Jug Gourd Sambar or Lauki Sambar is flexible, nutritious and part of regular cooking in South India. Including vegetables like Bottle gourd (Lauki or Surakai) in Sambar makes it more delicious and sound.

Eating of Bottle Gourd has a great deal of medical advantages. ly every path as scrumptious and delightful as the one cooked in customary way.

One-pot suppers have an exceptional place and are a most loved among families and singles alike as they concoct very quick and need less exertion. Additionally like numerous other Indian one pot suppers this dish is delicious and sound as well.

VEG BIRYANI

The conventional style of making Veg Dum Biryani calls for moderate cooking of rice with vegetables and flavors for a long time, along these lines mixing their flavors in the rice. In any case, it isn't practical to cook this dish at home often because of the vast measure of time it takes.

Biryani is a dish which is cherished by most Indian individuals. You can make this delectable dish effectively with this formula, since cooking the vegetables and rice together fundamentally lessens the measure of time it takes for cooking. Veg Biryani tastes best when delighted in alongside Mint Raita or Onion Tomato Raita

Veg Biryani is a blended rice dish well known in whole Indian subcontinent and among the Indian, Pakistani and Bangladeshi individuals around the world. Vegetable Biryani is made with rice, avariety of flavors, lentils and vegetables. Contrasted with another blended rice dishes and its associate Vegetable Pulao, Biryani has a more grounded taste of curried rice because of a higher measure of flavors.

Bread Upma

Bread Upma is a customary South Indian formula. It is an appetizing and tart dish which can be filled in as a Breakfast or as a convenient solution supper.

Bread Upma is made by cooking Bread pieces in a fiery treating made of chillies, onions, tomatoes, crisp curry leaves and mellow zest powders. The dish tastes extremely scrumptious as the bread pieces douse up all the masala.

While Bread Upma is initially a south Indian dish, in most recent couple of decades, it has increased more extensive acknowledgment and preferring in different parts as well. It is generally filled in as breakfast however there is no bar getting a charge out of it at some other time.

Bread Upma is every now and again arranged as a breakfast in India.

Onion Rava Dosa

The most effective method to Make Onion Rava Dosa

1.Mix the rice flour and rava with some water and blend till its a smooth hitter.

2.Add the asafoetida, cumin seeds and salt.

3.Cover and keep it in a warm place for a couple of hours to age.

4.Mix the cleaved onions, green chillies, ginger, cashew nuts and dark pepper in a bowl and keep it aside.

5.Heat a level container (tawa) and oil it with a spoon of oil. Include some water in the dosa player and make it into a thin hitter.

6.Pour 1/2 measure of the player in focal point of the skillet and rapidly spread with outward winding movement to shape a thin hotcake of around 8 crawls in distance across.

7.Sprinkle some onion-green bean stew blend over it. Speck the edges with little oil and cook until brilliant dark colored.

8.Using a spatula deliberately overlap the dosa and expel from the container. Serve hot with chutneys or sambhar.

Rice and Coconut Pancake

Douse rice and dessicated coconut in water for around 6 hours

2.Check for rice to turn delicate.

3.Add of every a blender alongside sugar and salt and granulate for no less than 7 minutes4.Add yeast and mix for an additional 2 minutes.

5.Let the player rest in a warm zone for the hitter to rise or refrigerate medium-term.

6.Heat a dish and pour a spoon brimming with hitter at the inside

7.Twist the dish to get the coveted shape, close the cover and cook for around 3 minutes till the closures turn light dark colored.

 MANY SOUTH INDIAN DISHES 

Coconut Rice

Curd Rice

Tamarind Rice

Masala Dosa

Idli Sambhar

Vada Sambhar

Vermicelli Upma

Rava Dosai

Bagala Baath

White Pumpkin Kootu

Blended Vegetables In Coconut Milk

Vankaya Pachadi

Vadiyalu

Ugadi Pachadi

Pesarapappu Payasam

Sorakaya

Nuvvula Podi

Panasapattu Curry

Mamidikaya Pulihora

Cucumber Pachadi

Vegetable Rava Uppuma

Olan

Paruppu Usili With Green Beans

Neer More

Jackfruit Puzhukku

Sambar

Tomato Rasam

Moru Curry

Buddy Payasam

Koottu Curry

Parippu Curry

Semiya Payasam