Spicy Lemon Dip II

Ingredients:

• Lemon- 4
• Coriander seeds- 2 tbsp (Dhaniya) 
• Chana dal- 1/4 cup 
• Urad dal- 1/4 cup 
• Cumin seeds- 1 tbsp (Jeera)
• Jaggery- 1 tbsp (or less) 
• Salt- 1 tsp (or so)
• Dry red chili- 12-15 broken (varies according to taste)
• Black peppercorns- 8-12
• Oil- 1/2 tsp 

Method:

1. Add oil to a pan. 
2. Add chana dal, urad dal fry until the color becomes golden.
3. Add coriander seeds, cumin, and peppercorns.
4. Continue to stir to avoid burning to spices.
5. A minute later add dry red chili pieces. 
6. Make sure to turn off the heat before the dry red chilies become dark. We only want those to turn glossy and crisp. 
7. Keep the heat in simmer at all times.
8. Let the mixture cool down.
9. Once it comes to room temperature, add to a mixer jar and grind once.
10. Add salt and grind again into a smooth powder. 
11. Do not add jaggery until the powder is smooth. Jaggery releases moisture and the mixture will not grind into a softer texture. 
12. Add jaggery (or sugar) at the end and grind again. 
13. Take it into a separate bowl and add lemon juice.
14. You can squeeze the lemons previously and keep the juice ready. Do not forget to add a pinch of salt to the juice to prevent it from turning bitter. 
15. Slowly add the lemon juice and mix well. 
16. The powder will absorb the juice and become a sticky thick paste. 
17. It can be diluted with more lemon juice or take a small portion and add water to it.
18. The thick paste can be stored up to a week in the refrigerator. 
19. Take a small quantity, add water (warm) and serve with idli, dosa, rice, paratha or curd rice. 
20. Dilute it further and serve with chips or fries as well. 

Note: Here is the link to Spicy Lemon Dip Version I

Karonda Coconut Chutney - Vakkai Pachadi

Ingredients:

• Karonda- 10-12 
• Coconut pieces- 1 tbsp or so
• Green chili- 2-3 depending on taste
• Oil- 1/2 tsp
• Salt- 1/2 tsp or so
• Turmeric powder- 1/8 tsp (optional)

For Initial Tempering:

• Oil- 1/2 tsp
• Chana dal- 1 tbsp
• Urad dal- 1/2 tbsp
• Cumin seeds- 1/4 tsp
• Dry red chilies- 3-4 broken into pieces

For final tempering:

• Oil- < 1/2 tsp 
• Mustard seeds-1/4 tsp
• Cumin seeds- 1/4 tsp
• Asafoetida- 1/4 tsp
• Dry red chili- 1 broken into pieces (Optional)

Method:

1. Wash and dry the karonda. 
2. Cut into pieces and remove the seeds.
3. Prepare the initial tempering. Let it cool.
4. Add oil to a small pan and saute the karonda and green chilies for 3 minutes. 
5. The aim is to soften the karonda and reduce its bitter taste. 
6. Let it cool to room temperature.
7. Add the initial tempering to the mixer jar and grind into coarse powder. 
8. Add the coconut pieces, salt and grind again. 
9. Now add the cooked karonda with green chilies. Add turmeric powder (optional).
10. Grind into a paste.
11. No need to add any water.
12. Once the paste is done (it has to be something between coarse & smooth) prepare the final tempering.
13. Add the tempering to the chutney and mix well.
14. Serve with rice, idli, dosa, uttapam, etc
15. It will stay good in the refrigerator for 3 days.

Avakaya Sample - Mango Pickle

Ingredients:

• Mangoes- 3
• Salt- 50- 60 gms
• Mustard Powder- 75 gms-100 gms
• Red Chili Powder- 75 gms - 100 gms
• Oil-  (Ground nut oil/ Gingelly oil)
• Fenugreek seeds- 3 tsp (Methi) (Optional)
• Garlic Cloves- 15-20, peeled (Optional)
• Balck Chana- 1/8 cup (Optional)

Method:

Please refer to the video for the detailed recipe.

1. Wash and wipe the mangoes clean. Let them dry for a few minutes. No need to place them in the sun.
2. Cut the mangoes into three-inch pieces. 
3. Take a clean dry bowl/dish. 
4. Take a glass/cup for measurement. 
5. The standard ratio of mango pieces to the powder mix is 2:1.
6. Measure the powders and mix in the dry bowl. Keep the mango pieces aside. Add later.
7. Check for taste. The flavors and spice depend on the brand of powders used. The quantity may also change accordingly. 
8. Taste the spice mix once before adding the mango pieces. Add the methi seeds, garlic cloves, and black channa. 
9. Mix and add the mango pieces. Mix well. 
10. Start adding oil while mixing. Reach a stage where the oil floats on top. Give one final mix and keep aside. away from moisture. 
11. After 24 hours mix well. Store in an airtight container (plastic/glass/ceramic).  
12. Wait another 24 hours. Mix again. Serve with hot rice, parantha, etc. 
13. The pickle will stay good for 3 months. Adjust the ratio and prepare in larger quantities. This is the recipe used for the yearly Avakaya pickle. 

Ginger Chutney II

Ingredients:

• Ginger- 50-70 gms (Washed, dried and peeled)
• Garlic- 6-8 cloves (peeled)
• Dry red chili- 20 gms (broken into pieces) (can add more)
• Tamarind- a big handful 
• Mustard seeds- 1 tbsp 
• Fenugreek seeds- 1 tbsp (Methi)
• Jaggery- 2 tbsp (appx.)
• Salt- 1 1/2 tsp
• Water- 1/2 cup
• Oil-1 tsp

For Tempering:

• Oil-1 1/2 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp (Jeera)
• Asafoetida- 1/4 tsp (Hing)

Method:

Please watch the video for the detailed recipe.

1. Boil and cool water. Soak the tamarind in cooled water for 15-20 minutes.
2. That water can later be used to prepare rasam, sambar, added to curries, etc.
3. Addition of jaggery is optional. Sugar can be used as well. But adding at least the tiniest amount of jaggery will balance the strong flavors of ginger and tamarind. 
4. Garlic is purely optional. 
5. Roast the mustard seeds, methi seeds and dry red chilis in 1 tsp oil. Let it cool and grind into a fine powder.
6. Transfer the powder to another bowl, grind ginger, garlic, tamarind, and jaggery with salt in stages. Do not add any water. 
7. Next, add the powder, grind again. 
8. Prepare simple tempering of mustard seeds and jeera. Add to the chutney and mix.
9. Serve with idli, dosa, vada, uttapam, appe, parantha, rice, etc.
10. It can be stored for around a month.  
11. Take a small quantity, add some thick yogurt and mix. Serve with tiffins. 

Here is another recipe for ginger chutney: Another Ginger Chutney Recipe

Drumstick Pickle

Ingredients:

• Drumsticks- 4
• Tamarind- 100- 120 gms
• Water- 2 cups (boiled and cooled) 
• Salt- 1/4 cup or more
• Red chili powder- 1/2 cup or more
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi)

For Tempering:

• Oil- 50-70 ml 
• Garlic cloves- 7-8 small, peeled

Method:

1. Drumsticks are tasty and good for health. Apart from adding these to rasam and sambar one can prepare curry and pickle as well. 
2. The pickle takes three days in total. We marinate the drumstick pieces for an entire day or two so that they absorb the heat of chili powder and tanginess of tamarind. 
3. Make sure to use only boiled and cooled water to soak the tamarind. That water can be saved and used to prepare rasam or sambar the next day. Using normal water may spoil the pickle. 
4. It can be served with rice or parantha. The pickle stays good for around 3-4 months when stored in a dry place.

For a detailed recipe, please watch the video. Thank you. 

Spicy Lemon Dip - Version I

Ingredients:

• Lemons- 3-4
• Dry red chili- 20-30 broken into pieces
• Add depending on the heat you prefer
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi)
• Salt- 1 1/2 tsp
• Oil- 1 tsp

Method:

1. We call this Nimmakaya Kaaram in Telugu. It had only a handful of ingredients an is very easy to prepare. Moreover, it stays good for 3-5 days when stored in the refrigerator. 
2. It has very little oil and needs no tempering.
3. It is tangy, spicy and a little runny. It can be served with rice and dal, idli, dosa, parantha, fries, etc.
4. I made the dip a little thick, but you can add more lemon juice and make it runny. Or you can take a portion of it and add a tsp of water and dilute it for immediate use. 
5. Do not add water to the mix you wish to store. 

For a detailed recipe, please watch the video. Thank you. 

Gongura Pickle

Ingredients:

• Gongura leaves- plucked from stems of 6 bunches
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp
• Dry red chilies- 60 gms
• Oil- 1tbsp + 4 tbsp
• Salt- 3 tbsp
• Red Chilies- 4-5
• Garlic cloves- 6-8 big, unpeeled

For Tempering: (Twice)

• Oil- 5 tbsp
• Mustard seeds- 1 tbsp
• Garlic cloves- 7-9 peeled
• Asafoetida- 1/2 tsp

Method:

Remove, Wash and Dry the Gongura leaves the previous night. Spread them on a clean cloth to dry them out. Prepare the pickle the next day. This video has a recipe for a normal gongura pickle as well as gongura leaves with red chilies. We can prepare both the pickles at the same time.

Please watch the video for the detailed procedure. I will update the written recipe soon. Thank you.

Tamarind Pickle or Chintakaya Pachadi

Ingredients:

• Tamarind: 250 gms (washed, dried and let in sun for a day) (there has to be absolutely no moisture)
• Dry red chili- 80-100 gms
• Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi)
• Oil- 1 tbsp
• Garlic cloves- 8-9 peeled

For Tempering:

• Oil- 5 tbsp
• Mustard seeds- 1 tsp
• Asafoetida- 1/2 tsp (Hing) 

Method:

Please watch the video until I update the written recipe. Thank you.
Tamarind has to be deseeded and roughly chopped before preparing the pickle. For the procedure, refer to the video.

Red Chili Pickle

Ingredients:

• Red Chilies- 150 gms Cleaned with a damp cloth and left to dry in the sun for an hour or so. 
• Lemon- 1 big
• Garlic cloves- 4-5 big and peeled (Optional)
• Salt- 1 1/2 tbsp or more
• Mustard seeds- 1/2 tsp
• Fenugreek seeds- 1 1/2 tbsp (Methi)

For Tamarind Chili Recipe:

• Tamarind- 3-5 pieces 
• Washed, patted dry and let in sun for a few minutes. Any presence of dampness will spoil the pickle. 
• Ground red chili paste
• Garlic Cloves- 3 peeled
• Salt- 1/2 tbsp

For Tempering: (Two temperings separately for both the pickles)

• Oil- 3-5 tbsp 
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/2 tsp (Hing)

 Method:

Please watch the video for the detailed procedure. The written recipe will be updated in a few days. Thank you. :)

Dabbakaya Pachadi or Citron Chutney

Ingredients:

• Dabbakaya/Citron- 1 (I used half for preparing the chutney)
• Water- 1/2 cup
• Salt- 1 1/2 tsp
• Jaggery- 3 tbsp or more
• Turmeric powder- 1/4 tsp
• Dry red chilies- 12-15 broken into pieces
• Mustard seeds- 1 1/2 tbsp
• Fenugreek seeds- 1 1/4 tbsp (methi)
• Oil- 1 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp (Hing)

Method:

Please watch the below video for the procedure. I will update the written version in a few days.
Thank you. :)

Mint Leaves Chutney

Ingredients:

• Mint leaves- 1 cup
• Green chilies- 2-4 broken
• Tamarind- 1-2 small pieces, washed
• Salt- to taste
• Oil- 1 1/2 tbsp

For Tempering:

• Oil- 2 tbsp
• Chana dal- 1 1/2 tbsp (Senaga pappu)
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 3-4 broken 
• Asafoetida- 1/4 tsp

Method:

1. Remove the mint leaves from the stem and add to a dish of water.
2. Wash the leaves and change the water to remove any dirt or sand.
3. Heat oil in a pan and add the leaves by squeezing out the water and green chilies. 
4. Mix and cook for 5-7 minutes till the leaves change color and start to come together.
5. Meanwhile in a smaller pan heat oil and add chana dal, urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
6. Once the mustard splatters turn off the heat.
7. Let both the mixes cool down and first grind 70% of the tempering.
8. To that add tamarind, cooked leaves and salt.
9. Grind again by adding 2-3 tsp of water if required.
10. Finally add the remaining tempering and transfer to serving bowl.
11. Serve with rice, idli, dosa or roti.
12. Or you can prepare two separate tempering, one for grinding and other to add at the last. In that case, omit adding chana dal in the final tempering.

Tips:

1. This chutney stays good for 3 days when stored in refrigerator.
2. For those who like you can add a small piece of jaggery for mild sweetness.

Ridge gourd Chutney - Berakaya Pachadi

Ingredients:

• Ridge gourd- 4-5 inch piece (Berakaya)
• Tomato- 1 medium roughly chopped
• Green chilies- 2 slit and cut into pieces
• Garlic cloves- 2 peeled
• Tamarind- 3-4 small pieces, washed
• Salt- 3/4 to 1 tsp
• Turmeric powder- 1/4 tsp
• Water- 1/8 cup
• Oil- 1 tbsp

For Tempering:

• Oil- 1 1/2 tbsp
• Urad dal- 2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 3-4 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash the ridge gourd and roughly chop it into pieces. The skin need not be peeled.
2. Add oil to a pan and add these pieces along with tomato pieces, green chilies, garlic, water, salt and turmeric powder.
3. Cover with lid and let it cook for 5-7 minutes. Once the water evaporates, let it cool.
4. Simultaneously heat oil in a smaller pan for tempering. Add the urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
5. Turn off the heat as the mustard splatters and let it cool.
6. Grind 70% of the tempering into a coarse powder along with the tamarind pieces.
7. Now to that add the cooked ridge gourd and grind into a paste. 
8. You can either have a coarse paste or a smooth one. I prefer it to be coarse as I like to have a bite of the pieces when I am eating.
9. Mix the remaining tempering an transfer to serving bowl.
10. Serve with rice, dosa or roti. 

Wood apple Chutney- Velaga Pandu

Ingredients:

• Wood apple- 1 ripe (Velaga Pandu) 
• Dry red chilies- 15-18 broken into pieces
•  Mustard seeds- 1 tbsp
• Fenugreek seeds- 1 tbsp (Methi seeds)
• Salt- 1 1/2 tsp
• Jaggery- 1 tbsp
• Oil- 1 1/2 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 1 broken 
• Asafoetida- 1/4 tsp (Hing)

Method:

1. Break open the wood apple carefully using a pestle. Do not hurt your fingers and make sure kids are no where around. 
2. Check the insides to see if the pulp is good. It will be slightly brown in color. 
3. If there is a whitish covering discard it. It is overripe and has moss growing on it.
4. Use a spoon to scoop out the pulp into another bowl. 
5. Heat oil in a small pan and roast the mustard seeds, methi seeds and dry red chilies for 2 minutes or less. 
6. Let it cool down and grind into fine powder. 
7. Now add the pulp into the jar and grind once. 
8. Mix and add salt, jaggery.
9. Grind again once and mix well. 
10. Do not add water even when it gets tough to grind. the salt and jaggery will release enough moisture to help in grinding. 
11. Grind till you get a paste with tiny bits of seeds remaining. 
12. Prepare tempering by heating oil and add mustard, cumin seeds and dry red chilies to it. As the mustard splatters add asafeotida and turn off the heat. 
13. Mix it nicely into the chutney and transfer to an air tight box. 
14. Serve with rice, dosa, roti or parantha.
15. It will stay good in the refrigerator for up to 10 days. 
16. Remember not to add water. 

Raw Tomato Spring Onion Chutney

Ingredients:

• Tomatoes- 6 (I used yellowish orange ones)
• Spring onion- 3 medium sized
• Green chilies- 3-5  broken into two
• Garlic cloves- 3-4, peeled and roughly chopped
• Corainder leaves- a small handful, washed
• Oil- 2 tbsp
• Salt- 1 tbsp

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/4 tsp
• Dry red chilies- 1 broken (if required)

Method:

1. Roughly chop the tomatoes and spring onions. 
2. Heat oil in a heavy bottom pan and add the chopped tomatoes, spring onion, green chilies, garlic cloves, coriander leaves and salt. 
3. Let it cook till the tomatoes are soft, by stirring occasionally. It will take about 20-30 minutes.
4. Once the mixture is thick turn off the heat and let it cool. 
5. Grind to either a coarse paste or smooth paste, depending on your taste. 
6. Prepare tempering by heating oil in a small pan. Add mustard seeds, cumin seeds, asafoetida and dry red chilies.
7. As the mustard splatters turn off the heat.
8. Add to the ground chutney and mix well.
9. Take into serving dish and serve with rice, roti, idli, dosa, vada. 
10. Store the remaining in an airtight box and keep in the refrigerator. It will stay good for up to 3 days. 

Tips:

1. Add a half a spoon of sugar while cooking for mild sweetness.
2. Add a tiny piece of tamarind for more tangy flavor.

Ginger Chutney - Hotel Style

Ingredients:

• Ginger- 25 gms
• Tamarind- 25 gms
• Dry red chilies- 10-12 broken into pieces
• Garlic cloves- 3-5 big, peeled
• Salt- 1 tbsp
• Jaggery- 4-5 pieces

Soak the tamarind and dry red chilies in hot water separately for 30 minutes. Do not throw away that water.

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp

Method:

1. Wash, peel and roughly cut the ginger.
2. Once you have the soaked and softened tamarind and red chilies, you can start the preparation which is very easy.
3. Add the ginger, tamarind and dry red chilies to a mixer jar. Pour some of the tamarind water and grind once. 
4. To this add garlic and salt. Pour little more water and grind again. 
5. Now add jaggery pour more water (of tamarind or red chilies) and grind to a smooth paste. 
6. Add remaining water if you like the chutney runny. 
7. Now heat oil in a small pan for tempering.
8. Add mustard seeds , cumin seeds and asafoetida. As the mustard splatters turn off the heat and add to the chutney. Mix well and serve.
9. This chutney tastes great with idli, dosa, roti, minapa roti or garelu. 

Notes:

1. The water used to soak the red chilies can be added to curries and so can be the remaining tamarind water. 
2. This chutney can be stored in the refrigerator for up to 4 days. 

Amla Pickle - Usirikaya Avakaya

Ingredients:

• Amla/ Usirikaya- 250 gms
• Oil- 5-6 tbsp
• Salt- 1-2 tbsp
• Red Chili powder- 3-4 tbsp
• Roasted Mustard & Fenugreek powder- 1 1/2 tbsp
• Lemon juice- 2 tbsp

For Tempering:

• Oil- 1-2 tbsp
• Mustard seeds- 1 tsp
• Asafoetida- 1/4 tsp

Method:

1. Wash and dry the amla. Keep in sunlight for 1-2 days so that they reduce in size. This is to decrease the water content in the amla.
2. Next give each of it 3-4 vertical slits right down to the seed. Do not cut completely, just slit. These slits will help the oil reach the center of the amla.
3. Heat oil in a heavy bottom pan and add the amla one by one. Place them gently and cover with lid.
4. Keep the heat in simmer and cook for 3-5 minutes.
5. Remove the lid and gently turn around the amla so that they cook on all sides.
6. Do not cover with lid from now.
7. It will take about another 5-8 minutes to completely cook the amla.
8. Turn off the heat and let it cool.
9. Then add the salt, red chili powder, Roasted Mustard & Fenugreek powder. Mix well. The remaining oil in the pan will help mix the ingredients.
10. Prepare tempering by heating oil in a small pan and adding mustard seeds and asafoetida. As the mustard splatters, turn off the heat and add to the amla mixture.
11. Mix well, squeeze one lemon and mix again.
12. Let it cool, store in airtight container at room temperature away from dampness.
13. Can be served with rice, roti.
14. Stays good for up to 15 days in normal weather. If it is raining, try to keep it in refrigerator.

Akakarkaya Pachadi - Kakora Chutney

Ingredients:

• Akakarkaya- 250 gms (Kakora in Hindi) (Teasel Gourd in English)
• Salt- 1 tbsp
• Red chili powder- 1 tbsp
• Turmeic powder- 1/4 tsp
• Tamarind- a small handful, soak in 1/4 cup water
• Jaggery- 2-3 inch piece
• Water- 1/4 cup (if required)

For Grinding:

• Urad dal- 2 tbsp
• Coriander seeds- 1 tbsp
• Sesame seeds- 1 tbsp (til)
• Fenigreek seeds- 1 tsp (methi)

For Tempering:

• Oil- 3-5 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4tsp
• Dry red chilies- 2-3 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash the Akakarkaya and cut into small pieces by removing the seeds which are similar to the bitter gourd seeds but smaller and round in shape.
2. Add oil to a heavy bottom pan and prepare tempering. As the mustard seeds splatter, add the akakarkaya pieces and mix once.
3. Cover with lid and let it cook for about 5 minutes. 
4. You can either cook it completely in oil or add water. 
5. (If adding water it will stay good for up to 3 days in refrigerator.)
6. Add water and cook till tender with the lid on. This will take same time so stir occasionally. 
7. Meanwhile dry roast the grinding ingredients in a smaller pan. Keep the heat in simmer.
8. First add urad dal and roast for 1 minute. Then add the coriander seeds, followed by fenugreek seeds. 
9. Once these start to change color, add sesame seeds. They will start to splatter a d then, turn off the heat. Let it cool and grind to a powder. 
10. Now squeeze the pulp out of tamarind and keep the water ready.
11. Check to see if the akakarkaya pieces are cooked and pour in this tamarind water. 
12. Mix and let it cook for 3-4 minutes without the lid.
13. Next add salt, red chili powder, turmeric powder, jaggery and mix well. 
14. Add little water if required. Now add the powder and mix well. 
15. Let it cook for about 3-5 minutes in simmer.
16. Once the mix starts to come together and begins to stick to the sides of the pan, turn off the heat. 
17. Let it cool and serve with rice or roti.

Notes:

1. It can be prepared without adding water as well. In that case we had to add more oil. That will stay good for a week to 10 days. But remember to double the quantity of oil.