CHUTNEY - PACHADI
Bangalore Vankaya (Eggplant) Pachadi
Vankayalu (eggplant) 2
Red Chillies 8
Tamarind Pulp 1 tablespoon
Salt to taste
Turmeric pinch
Minapappu (black gram) 1/2 teaspoon
Aavalu (mustard seed) 1/4 teaspoon
Peel and cut the eggplant into small pieces. Fry the red chillis and remove from fire. Add the cut eggplant pieces and fry them till soft. Grind the fried red chillies, eggplant pieces, salt , tamarind pulp and turmeric together and season.
Dosakayai (Cucumber) Pachadi
1 Dosakai (cucumber)
2 tbsp Tamarind paste
10 Red chillis
1 tsp Mustard seeds
2 tsp Black gram dhal
1/4 tsp Asafoetida
Salt to taste
Ghee
6 Curry leaves
Peel and chop cucumber into small pieces. Heat ghee and add chopped pieces with tamarind, salt, and red chillis and let it cook for a few minutes. When it cools down grind to thick paste. Season with mustard seeds, cumin, black gram dhal, and curry leaves.
Kotthimmeera (Coriander) Pacchadi
2 bunches fresh Coriander
1 tbsp Tamarind Pulp, thick
10 green Chilies
Salt to Taste
Wash coriander leaves and drain the water. Separate the leaves from the stem, put them in the blender with tamarind and green chilies. Add salt and a little water to grind the chutney and make a smooth paste.
Mirapa (Green Chilli) Pachadi
5 Green Chillis, diced
1/4 milk for boiling
2 teaspoons asofoetida
1/4 tsp cumin
Salt to taste
4 tsp ghee
Put chillis and milk in a non-stick pan on medium flame, cover the lid and boil them. After 5 minutes remove the lid. Continue to cook until all the milk has been evaporated, then add the ghee and asofoetida. Keep on low flame for approximately 10 min covering the lid. Now remove from the stove, add cumin and salt and grind into a paste like chutney. Keep stirring so it won’t stick.
Mullangi (Radish) Perugu Pachadi
Mullangi 1 medium
Green chillis 4
Curry leaves 1 sprig
Handful Cilantro
Mustard seeds 1tsp
Asofoetida, 1 teaspoon
Blackgram dal 1/2 tsp
Turmeric powder 1pinch
Ghee 3tsp.
Grate mullangi and set aside. Chaunce the mustard seeds and black gram, then add the curry leaves and chilis, and fry until golden. Add the asofoetida, turmeric, salt and cilantro. Cook on low heat for 10 minutes. Add mixture to yoghurt and offer.
Vankaya (Eggplant) Perugu Pachchadi
2 medium size eggplant
1/2 cups curd
2 green chillis, minced
1 small bunch fresh coriander leaves
1 tsp ghee
1 tsp mustard seeds
1 tsp fenugreek seeds
1 dry red chili broken into pieces
A pinch of asafoetida
Roast the eggplant on the stove or in the oven. When cool, Peel the skin off and mash and set aside. Add thick curd to the mashed eggplant, with salt and green chilis. Set aside. Heat ghee and chaunce the spices until they splatter, adding fenugreek last so it doesn’t get too dark. Add chaunce to the mashed eggplant. Garnish with chopped coriander leaves.
