Category: Indian Chutney Recipes – Pachadi

Indian Chutney Recipes, Pachadi Recipes from Andhra

mango raita

Mango raita recipe

Mango raita recipe,a quick yogurt chutney or dip made with ripe sweet mango, curd (dahi) & Indian spice powders.Aam ka raita is the best among raita recipes

momos chutney

Momos chutney recipe

momos chutney recipe, an authentic, spicy red chilli chutney made with chilis & tomato that’s served with momos. How to make momos chutney or dipping sauce

bombay chutney

Bombay Chutney

Bombay chutney for dosa, idli. A vegetarian dish that also goes with chapati, poori & roti. Learn how to make bombay chutney recipe with tomato andhra style

ugadi 2014

Ugadi Greetings

Ugadi greetings to all my dear readers. Ugadi pachadi prepared for our Telugu New Year. I hope all of you enjoy Ugadi festival with good food and cheer.

red bell pepper tomato chutney recipe

Red Bell Pepper Tomato Chutney

Red Bell Pepper Tomato chutney is an easy to make pachadi. A gem among South Indian vegetarian recipes, it works well as a dip or spread over sandwiches.

tendli chutney

Dondakaya Pachadi ~ Ivy Gourd Chutney

Simple chutney like Dondakaya pachadi with warm rice is comfort food for me. Andhra veg recipes boast of numerous chutney recipes that delight our soul.

hotel style coconut pachadi

Hotel Style Coconut Chutney

Hotel style coconut chutney recipe – Subtly spiced and tempering with curry leaves gives the coconut chutney all the charm it needs to be your favorite side with dosa and idli.

chutney recipes for idli

Chettinad Tomato Chutney

Made Chettinad Tomato Chutney with idli for our breakfast today. I try to prepare a new variety of chutney recipe for idli and dosa.

green-chili-pachadi

Pachi Mirapakaya Pachadi ~ Green Chili Chutney

We Andhras love our Pachadis (chutney/condiment) and in our home pachadis are revered. Seriously. Mom makes the BEST pachadis you can ever imagine. The aromas that fill the kitchen during the preparatory process is something that has to be experienced. For instance, take today’s pachadi which calls for green chilies. The aroma of green chilies roasting is simply intoxicating while the sizzle of tempered spices hold promise of an eternally pleasing meal to come.

carrot-methi-pachadi

Carrot Methi Pachadi

Am blogging a favorite recipe today. It includes my favorite greens and vegetable – methi and carrot. Love the refreshing colors and flavor combination of carrot and fenugreek in a pachadi avatar. Clean, simple and delicious.

lemon-cucumber-chutney

Dosakaya Pachadi ~ Lemon Cucumber Chutney

Lemon Cucumber aka Dosakaya is a cherished vegetable in Andhra cuisine. Pachadi (Chutney), Pappu (Dal) and Avakai (Pickle) are the common preparations. I have blogged a pickle as well as a pappu recipe using Dosakaya. Armed with firm, farm fresh Dosakaya, we prepared a tangy spicy pachadi that makes for a memorable side with rice and a dollop of ghee.

endu-tomato-velluli-pachadi

Sun-dried Tomato Pickle (Garlic Flavored)

Today’s recipe differs from the earlier blogged Endu Tomato Pachadi in terms of the seasoning. Asafoetida aka hing is replaced with crushed garlic, mustard seeds and fresh curry leaves that are tempered in hot oil before combining with the tomatoes. This lends depth of flavor and strikes a balance between the acidity and fruity sweetness of sun dried tomatoes.

tomato-coconut-pachadi

Tomato Kobbari Pachadi – Tomato Coconut Chutney

A perfect summer time chutney that makes use of farm fresh red tomatoes. Fresh coconut finds a place here but the pachadi highlights the predominate sweet-tart flavor of tomatoes and its gorgeous pink-orange color.

putnala-pappu-kothimira-pachadi

Coriander Roasted Dal Chutney

Fresh coriander is hard to come by during summer and when available, its exorbitantly priced. My vegetable vendor who supplies fresh vegetables, grown in his small farm, brought 2 bunches of fresh coriander. Delighted, I put my favorite herb to use by way of an easy breezy chutney to go with out morning breakfast, Dosa.

tomato-coriander-mint-chutney

Tomato Coriander Mint Chutney

Home grown pudina along with fresh coriander leaves and plump, ripe, juicy red tomatoes from farmer’s market, sauteed with cumin, green chillis and split gram dal, blended to a coarse paste and tempered with asafoetida and curry leaves. Yields a simple, quick and satisfying pachadi that went down really well with Idli, our morning breakfast.