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Monday, 13 February 2012
Erra kobbari pachadi
ERRA KOBBARI PACHADI (COCONUT CHUTNEY WITH DRY RED CHILLIES)
In Andhra Pradesh (South India) break fast means idli, dosa, oothappam, pesarattu for all these breakfast varieties normally we make coconut chutney as a side dish. At my place every day grating coconut is the first work, Amma use to make 1 full coconut chutney for every day and also she makes each day a different coconut chutney. This erra kobbari pachadi is my mom's specialty I must say. When ever I make this pachadi I don't get the taste like what Amma use to make. This erra kobbari pachadi is a perfect combination for dosa and hot steamed rice with a drop of ghee. I am missing my mom s cooking a lot.............
INGREDIENTS:-----
Fresh grated coconut --- 1
Dry red chilies – 5 (spicy red chilies like Guntur dry red chilies or Thai red chilies which is little high in spice)
Kashmiri red chilies or badegi dry red challis --- 3 ( this red chilies are less spicy and gives a very good color to the chutney)
Coriander seeds – 1 tab sp
Cumin seeds – 1&1/2 tea sp
Channadal – 1 tab sp (split chick peas)
Urad dal --- 1/2 tab sp
Mustard seeds – 1 tea sp
Fenugreek seeds – 1/4 tea sp
Tamarind – 1 inch pieces 2 or 1/2 tea sp paste
Grated jaggery – 1 tab sp
Salt to taste
Oil – 1 tea sp
METHOD:----
1. Heat oil in a pan and add channa dal, urad dal, and fry till nice golden color remove and leave a side.
2. Now add coriander seeds to the same oil and fry for a while then add cumin seeds, fenugreek seeds and fry for a sec. remove and add this to channa dal and urad dal and leave a side.
3. Now add both red chilies to the same pan and fry for a while remove and add to fried dale s and coriander seeds.
4. Soak tamarind in warm water for 10 min, if you are using pieces.
5. Now grind all this fried ingredients with tamarind, grated jaggery and grated coconut with salt and 1 tab sp water in to a fine paste
6. Check the seasoning and adjust the taste and remove in to a bowl and serve with dosa or with hot steamed rice.
THIS IS MY ENTRY FOR THINK SPICE - THINK RED CHILLIS AT KITCHEN CHRONICLES and event started by SUNITA
Allam pachadi
ALLAM PACHADI (GINGER PICKLE)
Fresh ginger --- 100 gms
Tamarind --- 50 gms
Grated jaggery --- 100 gms
Red chilies --- 6 (i used 3 hot chilies and 3 Kashmiri chilies for color)
Salt -- 2 tab sp
Oil 1/4 cup
coriander seeds --- 1 tab sp
Fenugreek seeds -- 1/2 tea sp
Mustard seeds -- 1 tea sp
curry leaves -- 10
Urad dal --- 1 tea sp
Garlic --- 10 cloves crushed
METHOD:----
Soak tamarind in water (just cover the tamarind with water) till it become soft.
In a pan add 1 tea sp oil add coriander seeds and fry till light brown color then add fenugreek seeds and fry till nice arom comes out remove and leave a side to cool.
Now in the same pan add red chilies and fry for 3 min remove and add to coriander and fenugreek seeds and grind in to a fine powder.
in the same time peel ginger, wash and chop it in to small pieces.
add ginger pieces and soaked tamarind to the red chili and coriander seed powder in the blender and add salt and grind it in to a smooth paste.
now add grated jaggery and run the blender for 2 min.
Heat oil in a fry pan add mustard seeds and let them popup then add garlic,urad dal, curry leaves and fry for 2 min. or till light brown.
Now add ginger paste to this (tadka, talimpu) and switch off the heat mix well and leave it like that for 10 min then mix again well and let it cool.
Store the pickle in an airtight container
Serve this allam pachadi with pesarattu,idli, dosa or mix in hot steamed rice with a dro of ghee mmmmmmmmmmm yummmy
this pickle will stay for 10 day out side after that you have to store this in the refrigerater the this will stay for 3-6 months
MAmidikaya turumu pachadi
ay 11, 2010
MAMIDIKAYA TURUMU PACHADI - GRATED MANGO PICKLE
Here is the next pickle from Mango season,which is very easy to make and stay for long time(more then one year).This is an instent pickle which you can use from the next day.It tastes little different then Avakaya but process is almost the same only thing we grate the mangoes for this pickle instead of making pieces.For this pickle we can use any verity of raw green mangoes. Mangoes should be fully mature, raw, green and very sour in taste. You can serve this pickle with any thing like Idli, Dosa, Pongal, Curd rice,Rice . But my choice is when you mix this pickle with leftover rice (don't add ghee or butter that will spoil the pickle taste because ghee dominates the pickle flavor) in the next day morning mmmm that is the best way to eat this pickle for me. and here is the recipe.... INGREDIENTS:----
Mangoes --- 6 no. really big size mangoes measure the grated mango that should be 2 kg s or 12 cups with rice cooker measurement cup.
Salt ---- 250 g
Mustard powder ----200 g
Fenugreek powder ---- 1 tab sp
Red chilli powder --- 250 g
Turmeric powder --- 1 tab sp
Oil ---- 1/2 kg
Dry red chillies --- 10 no. broken
Mustard seeds --- 25 g
METHOD:----
2. Add turmeric powder,fenugreek powder, mustard powder, salt and red chilli powder and mix well to combine all ingredients very well.
4. Then add this oil with mustard seeds and dry red chilies to grated mango mixture mix well and cover with a lid and leave a side for 1 day.
You might also like:
MAgaya
MAGAYA - SUN DRIED MANGO PICKLE
One more pickle like Avakaya during this summer time made with raw mangoes and stays for long time (more then one year).Magaya is a very popular pickle like Avakaya in coastal Andhra.Making of this pickle is totally different then Avakaya and a perfect side dish for curd rice and pongal....
METHOD:---
INGREDIENTS:-----
Mangoes - 6 big
Mustard powder -- 200g
Salt - 250g
Red chili powder - 250g
Fenugreek powder - 50g
Turmeric -- 1 tab sp
Oil ---- 400g
FOR SEASONING:----
Dry red chilies -- 10 broken
Asafoetida - 1/2 tea sp
Mustard seeds --2 teasp
METHOD:---
1.Wash,clean mangoes with a dry cloth, peal the skin and slice the mangoes in to very thin slices (like potato chips)
2. Shift the mango slices in a wide bowl add half salt and turmeric powder combine well to coat salt and turmeric each and every piece.
3. Cover this marinated mango pieces bowl with a lid and leave a side for 1 day.
4.Next day morning you can find this marinated mango pieces ooze there juices. Now squeeze the juice lightly from mango pieces and spread the mango pieces on a big plate.
5. Sun dry this squeezed mango pieces with sap in a very hot sun for 1 day or till the wetness in the mango piece disappears.(this process will take 1 day in Indian peak summer ).
6. In the mean while dry roast the mustard and then fenugreek take care that the seeds should not splutter remove and make a fine powder.
7. Add remaining salt.red chili powder, mustard and fenugreek powder, sap to mango pieces mix well to combine every thing.
8.Heat oil in a deep frying pan add mustard seeds let them splutter then add broken red chilies and asafoetida remove from flame and let it cool.
9 Add this seasoning to mango and spice mixture mix well to combine every thing leave it for a day.
From third day you can use this pickle.
Enjoy this delicious pickle with curd rice or pongali or even with plain steamed rice.
store the pickle in a ceramic or glass jar don't use plastic jars
Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.
Use a clean and dry spoon every time to take out the pickle from jar.
You might also like:
MAGAYA - SUN DRIED MANGO PICKLE
One more pickle like Avakaya during this summer time made with raw mangoes and stays for long time (more then one year).Magaya is a very popular pickle like Avakaya in coastal Andhra.Making of this pickle is totally different then Avakaya and a perfect side dish for curd rice and pongal....
METHOD:---
INGREDIENTS:-----
Mangoes - 6 big
Mustard powder -- 200g
Salt - 250g
Red chili powder - 250g
Fenugreek powder - 50g
Turmeric -- 1 tab sp
Oil ---- 400g
FOR SEASONING:----
Dry red chilies -- 10 broken
Asafoetida - 1/2 tea sp
Mustard seeds --2 teasp
METHOD:---
1.Wash,clean mangoes with a dry cloth, peal the skin and slice the mangoes in to very thin slices (like potato chips)
2. Shift the mango slices in a wide bowl add half salt and turmeric powder combine well to coat salt and turmeric each and every piece.
3. Cover this marinated mango pieces bowl with a lid and leave a side for 1 day.
4.Next day morning you can find this marinated mango pieces ooze there juices. Now squeeze the juice lightly from mango pieces and spread the mango pieces on a big plate.
5. Sun dry this squeezed mango pieces with sap in a very hot sun for 1 day or till the wetness in the mango piece disappears.(this process will take 1 day in Indian peak summer ).
6. In the mean while dry roast the mustard and then fenugreek take care that the seeds should not splutter remove and make a fine powder.
7. Add remaining salt.red chili powder, mustard and fenugreek powder, sap to mango pieces mix well to combine every thing.
8.Heat oil in a deep frying pan add mustard seeds let them splutter then add broken red chilies and asafoetida remove from flame and let it cool.
9 Add this seasoning to mango and spice mixture mix well to combine every thing leave it for a day.
From third day you can use this pickle.
Enjoy this delicious pickle with curd rice or pongali or even with plain steamed rice.
store the pickle in a ceramic or glass jar don't use plastic jars
Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.
Use a clean and dry spoon every time to take out the pickle from jar.
You might also like:
INGREDIENTS:----
Mangoes -- 6 big (we use peddarasalu)
Salt -- 250 g or 2 1/4 cup with rice cooker cup
Turmeric --- 2 tab sp
Mustard power -- 250g or 2 1/4 cup (Dry 200 grams black mustard in hot sun for 2-3 hour or heat a deep frying pan and heat mustard till they hot when you touch with your hand, take care that mustard should not splutter when you fry them. Let them cool for some time and grind in to a fine powder. Grind mustard seeds very slowly giving gap in between every 2 sec. otherwise oil may come out from the mustard seeds )
Fenugreek powder- 2 tab sp
Fenugreek seeds --- 1 tab sp
Red chilli powder --300 g or 3 1/4 cups
Oil --- 1/2 kg ( good quality sesame oil)or idayam gingely oil.
Garlic - 100 grams(Garlic should be added on third day.
METHOD:-----
1. Clean mangoes with a lightly wet cloth and leave a side for dry .
2. Now cut the mangoes vertically in to half that the hard stone in the inside the mango is also cut in to two parts,discard the in side soft seed and their will be a thin layer stick to the hard part of the seed discard that layer also and clean the mango pieces with a dry cloth. Leave the hard shell of mango seed to the mango piece. that means each piece should contain the hard stone part so that the mango piece should not become soft after pickling for a year.
3. Now take half oil (I gave 1/2 kg oil in thair half means 1/4 kg oil) in to a big bowl or plate and add turmeric powder and fenugreek seeds to this oil mix well and add mango pieces to this oil and leave a side for 15 min. This will help to retain hard the mango piece in the pickle for long time.
4.Then add the mustard powder, fenugreek powder, salt and red chilli powder to the mango pieces and combine well with a ladle or with you r hand to combine the ingredients well and coat the mango pieces with the masala well.
5. place this mango pieces mixture in a jar or a glass bottle (don't use plastic jars or bottle) and pour the leftover 1/4 kg oil on top of the mango pieces and cover tightly and leave a side for 3 days.
6. On third day clean and peel the garlic cloves.
7. Now open the pickle jar and mix with a clean and dry ladle and check salt if required add some more salt and check once again, add garlic cloves and again mix well care fully again cover tightly and leave for 1 more day.
8. This will stay for 1 year.
NOTE:-- Choose the mangoes very carefully. Mangoes should be fully mature, raw, green and very sour in taste.
Especially for avakai choose the mangoes with high fiber, normally in Andhra pradesh we use peddarasalu or cheruku rasalu or any verity of rasalu mangoes if you don't find this verity then you can use any long verity which is fibrous, green and sour because when you pickling this fibrous mangoes the pickle will stand till the next season without going soft.
make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and mangoes with a dry cloth and dry them properly.
Don't compromise in ingredients like oil, salt and chilli powder these three ingredients are soul for this pickle (not only this every pickle). If you compromise in this three ingredients your pickle will spoil by the next day it self. So don't compromise with salt and oil measurements.
Can reduce the quantity of mustard powder in this case pickle (gravy) will become watery
first day what oil we pour in the pickle may not be visible but on the third day you can find the oil floating on top.
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