Corrianderleaves Pachadi ~ Kiran

Coriander Chutney is a very tasty recipe which can be served with rice or south Indian recipes like Dosa or Idli.Here is the receipe from my friend....

INGREDIENTS U NEED:
1.Corriander leaves-2 cups
2.Green chill-3-5no
3.Fresh grated coconut-1/2cup
4.Tamarind-small lemon size
5.Seasoning-Mustard,Urad dhal,Curry leaves
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Blend corriander leaves,green chilli,coconut,tamarind with enough salt and water into a smooth paste. 
• Now heat oil in a pan, add seasoning,add the grinded paste and let it cook untill oil comes up and switch off the heat. 

NOTE:
Store tightly covered in refrigerator up to 1 week.

 GOES WELL WITH:

      Fried rice

Corriander Thokku (Homecook recipes)

Kothamalli thokku is a very good side dish for any breakfast or rice items.I tried this recipe it came out excellent.....

INGREDIENTS U NEED:
1.Corriander Leaves/Kothamalli - 2 bunch(4 cups)
2.Round Red Chilli - 5 (this will be of medium spice)
3.Fenugreek seeds - 1/2 tsp
4.Asafoetida powder - 1/4 tsp
5.Oil - 3 tsp
6.Mustard - 1/4 spoon
7.Tamarind - a small lemon size / or a pinch of tamarind 

METHOD OF PREPARATION:

• First Wash the Corrainder Leaves and chop it.
• In a pan, heat a spoon of oil, add the red chilli, fenugreek and roast them till they get croasted. now add asafoetida powder, roasted fenugreek and red chilli's to the mixer grinder.
• Add the washed corriader leaves, tamarind, salt and 1/4 cup water to the mixer grinder and grind them along with dry red chilli's fenugreek seeds and asafoetida powder very smoothly.
• Now in the Kadaai or Thick Bottomed pan heat the remaining oil, add mustard, when it cracks, add the grinded paste and let it boil for 5 minutes.
• After that reduce the flame and stir them till they start sticking to pan. it should go dark green in colour, thats the end point. 

GOES WELL WITH:
       Idly and Fried rice

RATING:

*****

Gongura Pachadi

Gongura chutney is very popular chutney or pachadi in andhra.Gongura leaves have sour taste and are rich in vitamins and anti-oxidants.This chutney goes well with rice and dosa i like to eat this chutney with a plain hot rice mixed with a spoon of oil.These greens are used to prepare curries,dhal,poriyal etc.I learned it from my MIL who makes excellent authentic pickles and chutneys.It is called pulicha keerai in Tamil,Gongura in Telugu,Sorrel leaves in English.Its predominant green in andhra cuisine.This chutney is one our favorite dish.... 

INGREDIENTS U NEED:
1.Gongura leaves/Pulicha keerai-2cup
2.Onion-1small(Chopped)
3.Garlic-4cloves
4.Green chilli or red chilli-4
5.Corriander seeds-1tbs
6.Ginger-little
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Heat 1tbs of oil in a pan add red chilli and corriander seeds fry it for few mins and keep it aside.
• In the same pan add 1tbs of oil,add garlic,ginger,onion,curry leaves fry it for few mins and keep it aside.
• In the same pan add chopped gongura leaves let it cook untill the leaves shrink to almost nothing and all the water has evaporated and keep it aside.
• Now grind all the above fried items together with enough salt and water untill smooth.
• Finally Heat oil in a pan for tempering,add mustard and cumin let it splutter,now add grinded gongura and let it cook untill  dry in the medium flame once it becomes thick switch off the flame.

NOTE:
Store this pachadi in the airtight container for atleast 1month and use it whever needed.

GOES WELL WITH:

     White rice with 2tbs of oil.

Sesame Seeds Pachadi

Sesame seeds is high in calcium and it is healthy.I learned this dish from my MIL.Chutney is equally tasty without tamarind too but  i am adding a little tamarind to the this recipe which gives little sourness to the chutney .It goes very well as a side for dosa or idli and roti but i love it mixed into warm rice with little ghee or oil.So try this out.....

INGREDIENTS U NEED:
1.Sesame seeds/Ellu-1cup

2.Green chilli-3
3.Tamarind-a small gooseberry size
4.Salt-as per taste
5.Garlic-3cloves
6.Curry leaves-1string
7.Oil-2tbs
8.Seasoning-1tbs(mustard,cumin)

UTENSIL:
Frying pan

METHOD OF PREPARATION:

• Clean the sesame seeds and fry it in a dry kadai till it pops up remove it and cool it .
• Mix green chilli,tamarind,garlic,curry leaves and fried sesame seeds and salt together and grind to a fine paste.
• Season it with mustard and cumin and mix it well  

NOTE:
Store this chutney in the airtight container for couple of weeks to use it .

GOES WELL WITH:

    Dosa and Plain rice

Brinjal/Kathirikai pachadi

Kathrikai pachadi receipe is the common dish in the rural households of tamilnadu and andhra.I always use the big eggplant especially for this dish which tastes very good with plain hot rice which i learnt from my MIL.Here comes the receipe..

INGREDIENTS U NEED:

1.Big kathrikai-2
2.Green chilli-3(chopped)
3.Onions-1(chopped)
4.Garlic-4cloves(crushed)
5.Tamarind extract-1cup
6.Peanuts-1/2(fried and grinded)
7.Oil
8.Salt - as per taste
9.Seasoning-1tbs(mustard,urad dhal)

METHOD OF PREPARATION:

• First clean the brinjal with water and smear it with oil
• Burn the brinjal directly on the burning fire of the stove untill the skin of the brinjal becomes black and part of the skin also completely burnt and becomes soft
• At this stage switch of the stove and let it cool down after that remove the skin and mash it coarsly using fork or hands and keep it aside 
• In a pan add oil seasoning let it spluter,green chilli,onions,garlic fry it nicely untill translucent
• Now add tamarind water let it boil for 5-10mins
• Then add mashed kathrikai fry it for few mins
• Finally add peanut powder and switch of the gas immediately and garnish with corriander leaves

GOES WELL WITH:
    Plain rice