Puliyogare paste (karnataka style)

Puliyogare paste (karnataka style)

Ingredients:

1. Ground nuts : 5 tbsp
2. Red chillies : 10 to 15 (depends on the chillies)
3. Mustered : 2 tbsp
4. Coriander powder : 2 tbsp
5. Grated dry coconut : 5 tbsp
6. Black gram(Urad daal) : 2 tbsp
7. Sesame : 3 tbsp
8. Cumin seeds : 2 tbsp
9. Bengal gram(Channa daal) : 1 tbsp
10. Curry leaves : 2 to 3 strands
11. Tamarind juice(thick) : 1 1/2 cup
12. Sugar/Jaggery : 1 tbsp

Procedure:

1. Roast the grated coconut on low flame till it reach golden brown color.
2. Fry all the seeds(daals)/nuts and red chillies( by keeping 2 aside) by keeping 1/2 tbsp of each aside.
3. Now grind the fried seeds.
4. On a stove, add some oil and fry mustered,cumin seeds and curry leaves. Now add tamarind juice and boil it for a while.
5. Now add the powdered stuff,jaggery, salt and boil it well.
6. Once it is well boiled mix it with rice and have it.

Ground nut chutney / verusanagapappula chutney - Andhra style

Ground nut chutney  / verusanagapappula chutney - Andhra style

Ingredients:

Ground nut chutney  / verusanagapappula chutney - Andhra style

1. Groud nuts : 1 tea cup
2. Green chillies : 3
3. Tamarind : 2 flakes (according to taste)
4. Garlic : 3 flakes
5. Mustered,jeera, black gram(urad daal) - 1/2 tbsp each
6. curry leaves : 4
7. Oil : 1/2 tbsp
8. water : 1/2 cup approx.
9. Salt : to taste.

Procedure:

1. Fry ground nuts, without oil,  till it turn to maroon color. Fry chillies in oil.
2. In a mixer grinder, grind fried ground nuts,garlic,fried green chillies, tamarind with water.
3. Put Thalimpu/popu(Fry mustered,jeera and curry leaves in oil). Add it to the grinded paste.
4. Add Salt for taste. You can add lemon juice if chutney demands little more sour taste.

Dosakaya pachadi / big cucumber chutney - Andhra Style

Dosakaya pachadi / big cucumber chutney - Andhra Style

Dosakaya pachadi

Ingredients:

1. Dosakaya : small one
2. Ground nuts : 5 tbsp
3. Green chillies : 7
4. Tamarind : 1/2 lemon size
5. Coriander seeds : 1 tbsp
6. Jeera : 1/2 tbsp
7. Mustered : 1/2 tbsp
8. Garlic : 6 to 7 cloves
9. Curry leaves : few 

Procedure:

1. Peal off the Dosakaya and remove the seeds. Make sure that the Dosakaya(big cucumber) is not bitter. If it is slightly bitter you can still use it by washing it with crystal salt.
2. Make Dosakaya into small pieces.
3. In pan fry chillies with 1 tbsp of oil. Keep chillies aside.
4. Fry ground nuts and keep them aside.

5. Fry mustered,coriander seeds and jeera. Keep them aside.
6. Grind all the ingredients except Dosakaya(big cucumber).
7. Once the ingredients are fine grinded, add dosakaya and grind them mild.
8. Put the popu/thalimpu and add it to the Dosakaya paste.

Dondakaya pachadi / Gherkins chutney - andhra style

Dondakaya pachadi / Gherkins chutney - andhra style

Ingredient:

1. Dondayakaylu (Gherkins) : 300 gm
2. Chintha pandu (Tamarind) : small lemon size
3. Green chillies : 7 nos.
4. Jeelakarra(jeera) : 1 table spoon
5. Oil : 2 table spoon
6. Garlic : 4 to 5 cloves
7. Mustered (for thalimpu) : 1/2 tbsp
8. curry leaves (for thalimpu) : 4 to 5

Procedure:

1. Chop the Dondayakaylu/gherkins into  small pieces and chillies into two slits.
2. Take a pan and put the oil. Add curry leaves. After a while add Dondayakaylu/gherkins and green chillies and close the lid. Let it boil for 20 minutes on low flame.
3. Stir the contents in the pan for every few minutes to ensure that contents are not getting roasted.
4. Once the Dondayakaylu/gherkins are fried let it cool down to the room temperature.
5. Grind the Dondayakaylu/gherkin(full boiled content)along with the garlic using the mixer grinder.
6. Put thalimpu/popu for this content.