Category Archives: Chutney
Ugadi Pachadi is a pachadi/chutney with unique taste and consists of 6 different tasting ingredients (shadruchulu) like…neem (for bitterness) tamarind (for sourness) Jaggery (for sweetness) Chillies (for spice) Mango (for raw smell) Salt You can make it thick or thin by adjusting
Serves: 4 Ingredients: Green Mango – 1/4 Cup (very sour, chopped) Coconut – 1/2 Cup Chana dal – 1/4 Cup Green Chillies (poke once with a fork or knife to avoid bursting) – 4 Seasoning: Mustard, Zeera, Red Chilli, Curry
Vankaya Pulusu Pachadi is popular in Andhra. Here the Vankaya / Brinjal is roasted over the fire and mixed with different ingredients to give a sour, sweet & smokey flavored chutney which goes very well with steamed white rice along
Spicy and Tangy Chutney made of Gongura leaves. It might feel like an exaggeration to say that this is the first thing that comes to people mind when they think of Andhra... such is the taste of this traditional
Kobbari pacchadi / coconut chutney is famous in all South Indian hotels. It makes a very good accompaniment with almost all breakfast items.Below is the recipe for hotel style, Andhra Kobbari pacchadi…Ingredients:Gulla pappu / Fried chana dal / Dhalia –
Ingredients: Chana dal – 1/2 cupRed chillies – 3Grated Coconut – 1/4 cupTamarind – small marble sizeSugar / Jaggery ~ 1/2 TbspOil – 1 tspSalt Method: In a pan, pour oil and fry chana dal and red chillies together under
Ingredients: Coriander leaves & stems chopped – 1 Cup (tightly packed)Green chillies – 4Lemon – 1Salt Method: Grind chopped coriander, green chillies, salt and lemon juice together. That’s it! Coriander chutney is ready to serve with Idli/Upma/Gheed rice/Curd rice.