Showing posts with label Chutneys And Powders. Show all posts
Showing posts with label Chutneys And Powders. Show all posts

Kandi Pacchadi ~ Toor Dal Chutney - Version 2



BM #141 Week 3 Day 2 - 

Our love for chutneys is well known in our families. So I keep  varying the ingredients and sometimes they turn out to be our favorite versions. and this chutney is one such.

Here is the other version of Toor dal chutney.

Ingredients - 

Toor Dal 1/3 cup
Dry Red Chilies 5
Cumin Seeds 1 tsp
Ghee 1/2 tsp
Tamarind Extract 1-2 tsp (as per taste)
Fresh or Frozen Coconut 2 Tbsp
Salt as needed
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves few, Asafotida 1/8 tsp, Red Chili 1 )


 Method Of Preparation -

In a heated pan add ghee and fry the toor dal and dry red chilies until the toor dal turns into a golden brown color. Before removing from heat add cumin seeds and fry for a few seconds.

Transfer the above onto a plate allowing them to cool.

After they cool, transfer in to a blender jar adding salt, tamarind extract and coconut. Make a coarse paste, remove onto a bowl and prepare the seasoning.

In a heated pan, add oil and the rest of the seasoning ingredients. After the dals are brown and the mustard seeds pop, remove from heat and pour into the chutney.

Serve it with rice.
BMLogo


Preparation Time 15 minutes
Makes 1/2 cup

Read More
Posted by Harini R on Sunday, December 18, 2022
1 comments
categories: , , , , | | edit post

Ulundhu Chutney ~ Urad Dal Chutney



BM #126 Week 2 day 3 - 

Today's recipe is a very flavorful chutney which is easy to put together with very basic pantry essentials.

I served it with Kodo Millet Idli, Uppu Urundai as part of the Ganesh Chaturthi Naivedyam platter. The platter also has  Lemon Rice, Sambar, Chana Dal Payasam and Peanut Chutney

So far in this A-Z series, here are the dishes I posted..

Recipe Source here
Ingredients - 

Oil 1/2 tsp
Urad Dal 1/2 cup
Coconut, shredded 1/2 cup (I used frozen coconut)
Salt, Red Chili Powder as needed
Red Chilies 3-4
Tamarind pulp as needed
Jaggery 1 tsp (Optional)
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves, Red Chili, Asafotida few pinches)


 Method Of Preparation -

In a heated pan, add 1/2 teaspoon of oil and fry urad dal until it turns a light shade of brown. 

Reduce the heat and add red chilies and thawed coconut. Saute them for a minute or so until the coconut loses its moisture.

Remove from heat. Allow it to cool a little.

Blend the fried urad dal mixture, salt, red chili powder, tamarind pulp, and jaggery. Add as little water as needed to grind into a coarse or fine paste as per preference.

It makes an excellent accompaniment with Idli/Dosa.
BMLogo

Preparation Time 10 minutes
Makes 2 cups approximately

Read More
Posted by Harini R on Sunday, September 12, 2021
6 comments
categories: , , , , , , | | edit post

Teekha Thecha ~ Green Chili Thecha



BM #125 Week 3 Day 2 - 

Here is another accompaniment perfect with any kind of Roti or Dhapate or Thalipeeth.

Ever since this was introduced to my husband he fell in love with it and he eats with rice as well. I sometimes don't add peanuts to it and he loves that version too. I just stay away from all that spice :)

 Ingredients - 

 Green Chilies 5-6 
Peanuts, roasted handful
Garlic 2-3 nos
Coriander leaves 2 Tbsp
Salt as needed
Oil 1 tsp


Method Of Preparation -

In a heated pan, add oil and add the chopped green chilies. Cover and allow them to cook. Be careful when removing the lid as the fumes will be very pungent.

 Remove from heat, quickly add garlic slices and cover.

 After about 5 minutes, pulse the cooked green chilies, garlic, roasted peanuts, coriander leaves and salt.

 Serve it with any Thalipeeth or Dhapate.


BMLogo


Preparation Time 10 minutes
Makes 1/2 cup

Read More
Posted by Harini R on Wednesday, August 18, 2021
2 comments
categories: , , , , , , , | | edit post

Flaxseed Paruppu Podi




BM #121 Week 2 Day 3 - 

Today's recipe from the Tamilian cuisine is a fair adaptation of the classic Andhra delicacy called Kandi Podi. I am yet to post the authentic recipe of Kandi Podi. But I am here with the Tamilian version of Flaxseed Paruppu Podi.

I have added garlic in this recipe as my kids prefer but it is totally optional.

 Ingredients - 

Flaxseed 1/4 cup
Toor Dal 1/4 cup
Coconut Powder 1 Tbsp
Peppercorns 1/2 tsp
Red Chilies 3-4 (I used Guntur Chilies)
Garlic 3-4 cloves (Optional)
Salt as needed



 Method Of Preparation -

In a heated pan, dry roast Toor dal, peppercorns, red chilies separately and set aside.

Warm the flaxseeds and set aside. 

After all of them are sufficiently cool, powder all of them adding adequate salt. 

We like a coarser texture to the podi. Also my kids love garlic in podi so I added garlic while grinding.

Transfer into an airtight container and enjoy with rice.


BMLogo


Preparation Time 
Serves/Makes

Read More
Posted by Harini R on Monday, April 12, 2021
7 comments
categories: , , , , , | | edit post

Ellu Thuvaiyal



BM #121 Week 2 Day 2 - 

To pick a recipe from the Tamil cuisine with the letter E was pretty easy. Ellu (Sesame seeds), Elumichai (Lemon) were the ones I was considering. 

I was thinking of Sesame seed chutney for a while but never got around making it at home. So I thought it would be a great idea to showcase it in this series. This chutney can also be prepared using the black sesame seeds.

So far in the A-Z series Tamil Cuisine, I have posted 


Recipe Inspiration here
Ingredients - 

Sesame seeds 1/4 cup
Coconut Powder 2 Tbsp
Salt and Jaggery as needed
Tamarind extract 2 tsp (or as needed)
Green chilies 3-4 (or as needed) 
Garlic cloves 2-3 (Optional)
Seasoning (Sesame Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1/2 tsp, Urad  Dal 1/2 tsp, Curry leaves few, Red chili 1 Hing 2 pinches)



 Method Of Preparation -

In a heated pan, dry roast sesame seeds until they are light golden color. Remove onto a plate and set aside.

In the same heated pan dry roast coconut powder until they are light golden color. Remove onto a plate and set aside.

Add a few drops of oil and roast chopped green chilies and garlic. Remove onto a plate and set aside.

After they are cool enough. Grind all of them in a blender adding as much tamarind extract and water as needed.

Remove into a bowl.

Prepare the seasoning by heating oil and adding mustard seeds, chana dal, urad dal, curry leaves, red chili and hing.

Pour the seasoning on to the chutney and serve it with rice.

BMLogo


Preparation Time  15 minutes
Makes 1/2 cup

Read More
Posted by Harini R on Sunday, April 11, 2021
6 comments
categories: , , , , , | | edit post

Yellow Cucumber Bisipinakaya - A-Z Andhra Dishes




BM #118 Week 2 Day 1 - 

I have been posting our favorite recipes from Andhra cuisine alphabetically from the beginning of this year. Now, it's time for the letter 'Y'. 

I have chosen to go with the vegetable Yellow Cucumber also called Dosakaya or Budamakaya in Telugu.

I understand that Bispinakaya is an adapted word from Kanada and it is to be interpreted as Bisi (Hot)+ Uppinakayi (Pickle). 

My mom and aunts typically make Bisipinakaya  with softened raw mangoes which are common towards the end of the mango season. I found this variation in my handwritten notes from forever ago. This version is just as good as the mango version.

Recipe Source handwritten notes
Ingredients - 

Yellow Cucumber 1 cup (Cut into bite sized pieces without peeling the skin. Discard the seeds)
Tamarind water 1/2 cup or to taste
Methi Powder 1/2 tsp
Red Chilli Powder 1/2 tsp (or to taste
Salt to taste
Sugar or Jaggery 1 tsp
Mustard Powder 1 tsp
Seasoning - Oil 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1/2 tsp, Dry Red Chillies 1-2, Hing 2 pinches


 Method Of Preparation -

Soak tamarind (about big marble sized) in hot water and extract tamarind water as needed. Set aside.

Heat oil in a pan and add the seasoning ingredients. When the seeds splutter, add the chopped yellow cucumber to it and add about a cup of water to it, cover with a lid and let it cook .

After about 10 minutes, the yellow cucumber would have softened. Then add the tamarind water and allow the tamarind water to come to a boil.

Add Salt, Methi Powder, Chilli Powder and Sugar to it. Let it cook for a couple of minutes.

Remove from heat and add add the mustard powder after it cools down a little. [Adding mustard powder when the chutney is still hot might make it bitter.]

Mix well and serve it warm with rice.

BM_LogoNew

Preparation Time 20 minutes
Serves 6-7

Read More
Posted by Harini R on Tuesday, November 17, 2020
5 comments
categories: , , , , | | edit post

Xtra Spicy Chili Chutney - A-Z Dishes



BM #117 Week 3 Day 3 - 

When we do any A-Z series, X is the most difficult letter to work with and we have to resort to using words/Adjectives like Xtra, Xtremely etc. So today I use the word Xtra to showcase this fiery chutney from my Mother-in-law's kitchen.

Until a few years back, my mother-in-law used to make this chutney as it happens to be my father-in-law's favorite. She used to make it without garlic for him. Now my father-in-law's diet has changed so much that he has given up spicy food. 

Recently I took the recipe from her and started including in our menu. It has become a favorite chutney at home (read only for my husband and older one). My little one and I stay away from the fiery stuff. :)

My MIL underscores that it has to be made in a mortar and not a food processor. I took the hybrid route by powdering the spices in a coffee grinder and then the rest of it in the mortar.

Recipe Source MIL
Ingredients - 

Green Chilies handful (Remove the stem) about 10-12
Garlic pods 3-4 (Optional)
Salt, Jaggery as needed
Tamarind about 2-3 small pieces soaked in hot water
Fry and Grind - 
Oil 1/2 tsp
Chana Dal 1 tsp
Urad Dal 1 tsp
Coriander seeds 1/2 tsp
Fenugreek seeds a pinch



 Method Of Preparation -

In a heated pan, add 1/2 teaspoon of oil and fry the chana dal, urad dal, coriander seeds and fenugreek seeds one after the other. After they turn golden brown and aromatic, remove them onto a plate. Upon cooling, powder them and set aside.

In the same heated pan, add 1 teaspoon of oil and fry the chopped green chilies until they are slightly wilted and golden brown. 

Add chopped garlic if using and saute for a few seconds and remove from heat.

Using a mortar and pestle, make a coarse paste of the sauteed chilies and garlic adding tamarind, jaggery and salt.

Add the spice powder from step 1 and mix well.

Remove from the mortar and serve with rice.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117


Preparation Time 15 minutes
Makes 1/4 cup

Read More
Posted by Harini R on Monday, October 19, 2020
5 comments
categories: , , , , | | edit post

Everyday Mini Thali 3 - Raw Plum Chutney - Day 7



BM #116 Day 7 - 

 Today's thali is an assembled one with no pattern. My husband and I love pongal of all varieties but the kids have different taste buds. I made this meal when schools were in session (so long ago) and so pongal - palakura pulusu were basically my lunch.

 I made Aloo Muddha Koora for the kids to have an option for their next meal. 

 Featured here are Little Millet Pongal, Rice, Palakura Pulusu, Raw Plum Chutney, Aloo Muddha Koora and yogurt.

Ingredients - 

 Raw Plum pitted and finely chopped - 1 1/2 cups
Mirchi powder 1 tsp (or as per taste)
Mustard powder 1 tsp (or as per taste)
Salt 1 tsp  (or as per taste)
Fenugreek powder (roasted methi powder) 1/8 tsp  (or as per taste)
Turmeric 1/2 tsp
Oil 1 Tbsp
Asafotida (Hing) 1/8 tsp

Method Of Preparation -
Wash and dry the Raw Plums. Remove the center seed and chop each of the plums into small pieces.

 Add salt and turmeric and mix it well. Leave it aside for a few minutes.

 Add mustard powder, mirchi powder, methi powder, oil and asafoetida and mix well.
Serve this pickle after an hour or so with steaming hot rice and ghee for a satisfying meal.


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116
You are invited to the Inlinkz link party!
Click here to enter


Preparation Time 15 minutes
Makes 1 1/2 cups

Read More
Posted by Harini R on Tuesday, September 8, 2020
7 comments
categories: , , , , | | edit post

Mishti Tomato Chatni



BM #115 Week 2 Day 3 - 

 To conclude this theme of accompaniments/condiments for this week, here is the famous Bengali Mishti Chatni. There are many versions of this lip smacking chatni, as it is spelt, each one just as delicious.

 This has been a very popular one at home as an accompaniment with bread, roti, pakoda, dosa and some more unique dishes :).

 Recipe Source a Bengali friend
Ingredients - 

 Tomatoes chopped 1.5 cups
Turmeric 1/4 tsp
Salt 1/2 tsp
Red Chili Powder 1/4 tsp
Raisins 1 Tbsp
Sugar 2 Tbsp (or more if preferred)
Seasoning (Oil 1 Tbsp, Panch Phoran 1 tsp, Red Chilies 2)

 *Panch Phoran is a blend of 5 spices regularly used in a typical Bengali Kitchen. Panch Phoran has equal quantities of Mustard seeds, Nigella Seeds, Fenugreek Seeds, Cumin Seeds and Saunf)

Method Of Preparation -
In a heated pan, add oil and panch phoran. After they crackle, add in the tomatoes, turmeric and raisins.

 Allow the tomatoes to cook and become mushy.

 Add salt, red chili powder, sugar and about 1/4 cup of water and allow the sugar to thicken the chatni (aka chutney). Adjust the flavors as needed and remove from heat.

 Serve as part of a meal.


BMLogo

Preparation Time 20 minutes
Makes 1.5 cups

Read More
Posted by Harini R on Wednesday, August 12, 2020
4 comments
categories: , , , , , , | | edit post

Kobbari Perugu Pacchadi



BM #115 Week 2 Day 2 - 

 Today is the turn of a simple and basic kobbari perugu pacchadi (Coconut Raita). This was the first time I made this at home and loved every morsel of this chutney with steamed rice.

 Another point of note in the simple meal above is that it is a no vegetable meal - Plain dal with Tadka, Nuvvula Karam Podi, Kobbari Perugupacchadi and rice.

 Ingredients - 

 Coconut shredded 1 cup
Salt as needed
Green Chilies 4-5 (or as needed)
Yogurt 1/2 cup
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/4 tsp, Curry leaves few, Red chili 1, Asafotida 2 pinches)

Method Of Preparation -
Grind the coconut, green chilies and salt adding as little water as possible.

 Mix it in half a cup of beaten yogurt.

 Prepare the seasoning by heating oil and the rest of the seasoning ingredients.

 After the mustard seeds pop and the dals are brown, remove from heat, allow the seasoning to cool down and then mix it into the coconut chutney.

 Mix well and serve with Idli/Dosa or even with rice.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

Preparation Time 10 minutes
Makes 1 1/2 cups approximately

Read More
Posted by Harini R on Tuesday, August 11, 2020
4 comments
categories: , , , , , | | edit post

Lahsun Ki Chutney (Rajasthani Version)



BM #115 Week 2 Day 1 -

 This week I have chosen to showcase some condiments which can enhance your everyday meal. Today's Lahsun ki chutney is from the state of Rajasthan and it is a very popular version at home.

 My family is a great fan of garlic and so this overdose of garlic was a delight for them.

 Ingredients - 

 Dry Red Chilies 4-5
Garlic Cloves chopped 2-3 Tbsp (about 7-8 cloves)
Tomato chopped 1/2 cup
Salt as needed
Oil 1 tsp and Jeera 1/2 tsp

Method Of Preparation -
Soak the dry red chilies in water for about 5-10 minutes. Drain the water and toss the chilies into the blender.

 Also add garlic and tomatoes to the blender and grind to make a fine paste.

 Heat a pan, add oil and cumin seeds (jeera). After the cumin seeds crackle, pour the paste from the previous step and cook on a medium flame while mixing continuously.

 After the water is evaporated and the chutney thickens, add salt and remove from heat.

 Serve it as part of a meal or with any appetizer.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#115

 Preparation Time 15 minutes
Makes  1/2 cup

Read More
Posted by Harini R on Monday, August 10, 2020
4 comments
categories: , , , , , | | edit post
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu

Recipes by Ingredients









Archives

Followers

Member Of

Member Of
All recipes are on Petitchef
Top Food Blogs
Blog Directory