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Chintakaya Pachadi / Raw Tamarind Chutney is a tangy chutney prepared using raw tender Tamarind or fresh Tamarind, which is very famous in Andhra and Telangana households.This chutney is Lip smacking and is simply delicious with hot piping plain rice.
Ingredients :-
Raw tamarind : 15 to 20
Green chillies - 10
Salt to taste
Asafoetida / Hing - a pinch
Split Urad Dal -1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds _ 1/4 tsp
Oil - 2 tsps
Curry leaves - 1 springs.
Method:-
1) Wash thoroughly raw tamarind and green chilles under running water .
2) Dry them fully. Wipe the tamarind pieces with cloth to remove the water. Cut in to pieces.
3) Grind all the ingredients green chilly, salt, raw tamarind in a mixer or blender to get the coarse texture.
4) Adjust the seasoning.
5) Add Oil to Kadai, add mustard seeds when it splutters then add cumin seeds , urad dal , hing ,curry leaves.
6) Add grounded Tamarind chutney to this seasoning , mix well and fry for 1 minute and switch off the flame.
7) Chutney is ready to eat or store.
8) Serve it with hot rice and dollop of ghee..
Tips:-
Raw tamarind should be tender one otherwise it will have seeds.
You can either fry green chillies with/without oil or you can use raw ones.
The shelf life of this pachadi is 3-4 days without refrigeration and 10-14 days with refrigeration.
Here’s a recipe for a Chutney that is very easier to prepare. This is something I learned from my mother-in-law.It serves as the perfect accompaniment to dosas.
Ingredients:-
Coarsely chopped Coconut - three one inch square pieces
Red Chilli Powder – 1 ½ tsp
Fried Gram Dal(Dalva)- 2 tbsp
Salt to taste
- In a shallow pan, heat the oil. Add the onions, stir fry them till they become transparent and the edges turn golden brown.
- Turn off the heat and let them cool for a few minutes.
- When cooled, blend together the onions, coconut, chilli Powder,salt,Fried gram dal till it makes a smooth paste.
- Add a few teaspoons of water if necessary.
- Serve with Hot Hot Dosas.
- This Spicy Onion can be applied while making dosas .
Ingredients:-
- Coconut - 1/2
- Green chillies - 8
- Salt - as required
- Tamarind - small lemonsized ball
- Oil - 2 tsp
- Jaggery /sugar -1/2 tsp
- Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
- Turmeric -1/2 tsp
Method:-- Grate the coconut or cut into small pieces.
- In a small pan fry the green chillies.
- Grind the coconut, green chillies, salt and tamarind,jaggery,turmeric adding minimum water required.
- Heat oil in a pan and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded coconut chutney.
My mother used to make this Pachadi at night times in Rice and we used to love it. But I didnt eat in many years. Last Saturday I was feeling lazy to cook so suddenly it came to my mind and I searched for the recipie in net and I found this recipie in vijaya's blog and I felt very happy.
Thanks vijaya for sharing this recipie.It came out very well. I made slight changes to the recipie .Vijaya added garlic and I didn't add garlic as my mother don't use to add garlic in pachadi.
Ingredients:
Toor daal - 1/4 cup
Dry red chillies -4 or 5
Jeera - 1 tsp
Salt - as required
Oil - 2tsp
Tamarind - little bit.
Turmeric Powder - a pinch
Method:
Take a pan and put that on the stove.
Pour toor dal(kandipappu) in that and fry that until its light red for 5 min.
Now add dry red chillies ,turmeric powder and jeera and fry for one minute.
Switch off the stove. now add salt and tamarind.
Grind all of that by adding little water.
Thats it. Its very tasty with Ghee in hot rice.
This recipie is reaching MBP : Less is more hosted by Nupur
Ingredints:-
Fresh Mint Leaves – 1 bunch
½ cup grated fresh coconut
5 green chillies
Sugar-1/2 tbsp(optional)
Water-1/4 cup or as required
Salt to taste
1 small piece Tamarind
For Seasoning:-
1 tbsp Urad Dal (black gram dal)
Pinch of Asafoetida(hing)
curry leaves-5
In a pan, roast the washed mint leaves and the green chillies with ½ tsp oil. Roast until the leaves wilt and are slightly brown. A nice aroma will emanate. Turn off the stove. Add the tamarind piece to this and keep aside. Combine all the roasted ingredients (Mint leaves, green chilies), the fresh coconut, salt,sugar, turmeric ,tamarind and about ½ cup of water and grind to a smooth paste. In a small pan, roast the urad dal with a drop of oil on low heat until light brown. Season with mustard seeds, urad dal, dry red chillies and curry leaves, Asafoetida.
Serve with hot rice.
I am sending this recipe for the Herb Mania-Fresh mint Event hosted by Dee of Ammulu' s Kitchen.
Recipe source: Amma
Preparation: 15-20 mts
Serves 4-5 persons
Ingredients:
1/2 cup of freshly grated coconut (you can also cut the coconut into thin slices)
1 fresh green raw mango pieces – peeled
1 1/2 tsp Red Chilli Powder (increase or decrease to suit your spice level)
salt to taste
1 Pinch Turmeric
For tempering:
1 tsp mustard seeds
8-10 fresh curry leaves
1 tsp Cumin seeds(Jeera)
Big pinch asafoetida
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 dry red chilli (optional)
Method:-
2) Heat oil in a small pan. Add the mustard seeds,Cumin seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
3) Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
4) Serve with hot steamed rice and ghee.
5) You can also serve with Chapatis ,Dosas in Breakfast.
Mango-coconut Chutney is my entry for Weekend Breakfast Blogging hosted by Arundati @ Escapades, where the theme is Mango.
Ingredients :-
* 3 small bunches fresh coriander
* 1/2 coconut make small pieces
* 1 small onion
* 7 green chillies
* 1tsp salt or as per ur taste
for seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves
6-8 cloves garlic
1 pinch asafoetida
PREPARATION:
* Cut off roots from coriander, peel garlic and remove stalks from green chillies. Wash all these ingredients thoroughly. Cut onion into small pieces.
* Grind these all coriander, coconut, onion, chillies and salt in a mixer.
* Take a pan put 1tbspoon oil. Heat oil and add the seasoning ingredients. Fry garlic till it is light brown in color.
* Pour hot oil over the chutney and mix gently.
* Serve with hot rice
