Sorakaya Pachadi (Bottle ground Chutney)

Ingredients
Sorakaya ( Bottle Ground)150 gm
Tamarind little
Dry red chilies
Green chilies 4
Cumin seeds 1tbs
Urad dal 1tbs
Poppy seeds 20 gm
Salt to taste
Seasoning
Oil 2 tbs
Mustard seeds1 /4 tbs
Urad dal 1/4 tbs
Channa dal 1/4 tbs
Curry leaves

Method
 Heat little amount of oil in kadai.Add dry red chilies, green chilies, Cumin seeds, Urad dal, Poppy seeds and fry it well and keep it aside.
In the same kadai add chopped bottle ground pieces and let it cook until bottle ground pieces becomes soft and cook well.
Then First grind the fried ingredients
Then add bottle ground pieces, tamarind and salt  and make into smooth paste with out adding water.
For seasoning again heat oil in kadai , add mustard seeds . once it  starts splutter add Urad dal, Channa dal and curry leaves.
Mix this seasoning into the grinned paste.
Serve the  bottle ground chutney  with rice along with plain dal.

Tomato Nuvvula Pachadi (Tomato chutney with sesame seeds)

Ingredients
Tomatoes 2
Sesame seeds 2 tsp
Green chillies 2
Dry red chili 1
Tamarind paste 1 tsp
salt to taste
Oil 2 tsp

Method
Roast the sesame seeds with out oil and keep aside.
Heat little oil in kadai add green chillies and saute for min and keep asdie.
Then fry red chillies and  tomato peices till the water evaporates. add the tamarind to the sauted tomatoes and let it cool.
First grind sesame seeds then add tomato mix along with salt grind to paste.
Serve this tomato chutney with hot ghee rice.

Onion Chutney

Ingredients
Onions 2
Garlic 2 cloves
Tomatoes 2
Cumin seeds 1/2 tsp
Tamarind little
Salt to taste
Chili powder to taste
Coriander leaves
Turmeric powder
Seasoning
Oil 2 tsp
Dry red chilies  1
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Channa dal 1/2 tsp
Curry leaves

Method
Cut onions in to length wise.
Chop the tomatoes
Heat oil in a kadai  add cumin seeds and onions, Garlic fry till onions becomes light brown.
then add tomatoes, Turmeric powder fry till tomatoes cook well.
Transfer this paste into mixer and Grind  along with tamarind, salt , chili powder.
In a kadai heat oil add dry red chilies, mustard seeds once it splutter add urad dal, channa dal ,cumin seeds, curry leaves.
Add this into chuttney and mix well.
Garnish with coriander leaves serve with hot dosas

.

Carrot Chutney

Ingredients
Carrot 2 medium size
Oil 1 tsp
Dry red chillies 2
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Lemon to taste
Salt to taste
Seasoning
Oil 1 tsp
Mustard seeds 1/4 tsp
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves
asafoetida a pinch

Method
Fry dry red chillies, channa dal, urad dal, coriander seeds, cumin seeds with little oil and keep aside.
In a same kadai  fry carrot pieces.
In a mixer grind all fried ingredients with little water along with salt.
Then add the lemon juice according to your taste.
In Kadai heat oil and then mustard seeds once it splutter add channa dal, urad dal, cumin seeds, curry leaves and asafoetida
Pour this into the chutney and combine well.
Serve this chutney with hot ghee rice.

Mint Chutney (Pudina Pachadi)

Mint and Green chillies from my Garden

Ingredients
Pudina 1 bunch
Salt to taste
Seasoning
Oil 2 to 3 tsp
Dry red chillies 2
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Grind together
Dry red chillies 2
Urad dal 1/4 tsp
Channa dal 1/2 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Tamarind little

Method
Separate the pudina leaves from the bunch and wash well.
Fry the Pudina leaves with little oil and keep it aside.
Fry all grinder ingredients with little oil and grind it.
Now add pudina leaves and salt to it and grind together until to get  smooth consistency.
Heat oil fry seasoning then add dry red chillies and Mustard seeds once it starts splutter then add cumin seeds and curry leaves.
Mix with Pudina paste and mix well

Serve the Pudina chutney with hot ghee rice.

Mango and Coconut chutney

Ingredients
Mango 1 medium size
Coconut 1/4 shell
Red chili powder 1 1/2 to 2 tbs
Salt 1 1 /2 tbs
Seasoning
Dry red chillies 2
Mustard seed 1/2 tbs
Urad dal 1/4 tbs
Channa dal 1 /4 tbs
Cumin seeds 1/2 tbs
Curry leaves
asafoetida a pinch
Oil 2 to 3 tbs

Method
Put  Mango, coconut pieces, chili powder, salt in a mixie.Grind coarsely.
Heat oil in a small kadai add dry red chillies, mustard seeds one it splutter add urad dal, chaana dal, cumin seeds, curry leaves and asafoetida.
Pour on top of chutney and mix well.
Serve with hot ghee rice along with Pappu (Dal).


.