Oriya Badi Chura Recipe / Badi Chura - Traditional Odia Recipe / Badi Chura Recipe / Vadi Churma Recipe

Badi Chura

Ingredients

Badi / Vadi - 1 cup 

Salt to taste 

Onion - a handful 

Garlic - 5 

Green chilies - 2 

Lemon juice - 1 tsp 

Coriander leaves - 2 tsp

Oil - 1 tsp

Method

Heat oil in a pan add the badi and fry till light brown. Cool and using a mortar and pestle crush them.

Crush the onion, garlic and green chilies too.

Transfer everything to a bowl add salt, coriander leaves and lemon juice , mix everything till combined.

Enjoy as a side for rice.

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Roadside Tomato Chutney Recipe / Roadside Tomato Kara Chutney Recipe / Easy Chutney Recipe / Roadside Thakkali Chutney Recipe

 

Roadside Tomato Chutney

Ingredients ground to a smooth mixture

Chopped onion - 1/2 of a medium size onion

Tomato -  2

Red chillies and Kashmiri chillies - each 2

( soaked in water for few minutes )

Garlic - 2 cloves

Salt to taste

( Put it into a blender and grind to a smooth mixture)

Tempering ingredients

Oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Hing - 1/4 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Idly batter - 2 tsp

( diluted it with water)

Jaggery - a pinch

Roadside Thakkali Chutney

Method

Heat oil in a pan and temper it with above ingredients.

Pour the ground mixture add some water cover and cook till raw smell has disappeared.

Pour the diluted idly batter and jaggery mix well, give a rolling boil and switch off the stove.

Garnish with curry leaves and enjoy with steaming hot Idly!

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Rosun Bhorta Recipe / Garlic Bharta Recipe / Garlic Bhorta Recipe / Lahsun Bharta Recipe / Easy Bhorta Recipe / Bengali Bhorta Recipe

 

Garlic Bhorta

Ingredients

Mustard oil - 1 tbsp

Red chilly - 6

Garlic - 12 cloves

Sliced onions - a handful

Salt to taste

Lemon juice - 1 tsp

Chopped coriander leaves - 1 tbsp

Method

Heat oil in a pan fry red chilly, garlic, onion seperately till light brown, transfer to a plate.

Add salt using your fingers crush everything together till combined.

Lastly add the lemon juice and coriander leaves, mix well.

Enjoy this spicy bhorta with rice.

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Palak Ulli Karam Recipe / Spinach Ulli Kaaram Recipe / Andhra Style Palak Ulli Karam Recipe

 

Palak Ulli Karam 

Ingredients

Palak / Spinach - 1 big bunch

( wash and chop them fine)

Salt to taste

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Jeera powder - 1/4 tsp

Ingredients ground to a thick paste

Onion - 1 large size

Garlic - 10

Red chilly powder - 1 tsp

( or add according to your spice level)

( Grind above ingredients to a semi coarse paste Do not add water while grinding )

Tempering

Sesame oil - 3 to 4 tbsp

( this dish requires more oil so add accordindly)

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Jeera - 1/2 tsp

Red chilly - 3

Crushed garlic - 4

Curry leaves few

Hing - a pinch

Method

Heat oil in a pan and temper with above ingredients.

Add the ground paste and fry till raw smell has disappeared.

Add the dry masala powders and mix well.

Now add the chopped palak and in low flame fry till oil separated the masala and mixture has reduced.

Switch off and add a spoon to hot rice mix and enjoy.

Store this in refrigerator.

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Pasi Paruppu Thogayal / Pasi Paruppu Thovaiyal / Pasi Paruppu Thuvaiyal / Moong Dal Chutney / Green Moongh Dal Thogayal / Pachapayiru Thogayal

Pasi Paruppu Thogayal

Version 1

Ingredients

Oil - 1/2 tsp

Yellow moongh dal / Pasi Paruppu - 1/4 cup

Red chillies - 4

Garlic - 2

Salt to taste

Hing - 1/4 tsp

Coconut - 1 tbsp

Method

Heat oil in a pan add pasi paruppu and red chilies fry till light brown Do not over fry and burn them.

Switch off the flame and add the hing , garlic ,salt and coconut mix well.

Cool completely add very little water and grind it to a thick coarse thuvaiyal.

Best served with hot plain rice or kanji/porridge.

Pasiparuppu Thogayal

Version - 2

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Ingredients

Green moongh dal - 1/4 cup (heaped)

Red chilly - 2

Kashmiri red chilly - 2

Garlic - 1 large

Tamarind - a small piece

Salt to taste

Curry leaves - few

Grated coconut - a handful

Method

Dry roast green moongh dal till colour changes.

Cool and transfer to a mixi jar and add all above mentioned ingredients.

Pour little water and grind to a semi smooth mixture.

Mix with hot rice and enjoy!

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Sundakkai Chutney Recipe / Turkey Berry Chutney Recipe / Pachai Sundakkai Chutney Recipe / Sundaikai Chutney Recipe

 

Sundakkai Chutney

Ingredients for frying

Sundakkai / Turkey Berry - 1 cup

( wash and crush them slightly or cut into half)

Salt to taste

Tamarind - a small gooseberry size

Red chilies -6

( add more or less according to your taste)

Chopped tomato - 1 small

Chopped onion - a handful

Chopped garlic - 4

Coconut - 3 tbsp

Urad dal and channa dal - 1 tbsp each

Oil - 1 tsp

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Curry leaves few

Red chillies  - 1

Method

Heat oil in a pan add urad dal, channa dal, red chilies fry till light brown.

Then add the remaining mentioned ingredients and fry till raw smell has completely disappeared.

Switch off the stove cool the ingredients and add it into a mixi jar add salt and grind to a smooth chutney. While grinding add very little water, transfer this into a bowl.

Heat 2 tsp oil and temper with above ingredients, pour it into the chutney and mix well.

Enjoy with Dosa or Rice.

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Inji Thogayal Recipe / Ginger Thogayal Recipe / Inji Thuvaiyal Recipe / Ginger Thuvaiyal Recipe

 

Inji Thogayal

Ingredients

Sesame oil - 2 tsp

Red chilies - 3

Curry leaves - few

Hing - 1/2 tsp

Chopped ginger - 3 tbsp

Urad dal - - 2 tbsp

Tamarind - a small piece

Salt to taste

Coconut - 1 tsp

Jaggery - 1/4 tsp

Tempering (optional)

Sesame oil - 1 tsp

Vadavam - 1 tsp

( If you don't have vadavam add mustard ,red chilly and urad dal)

Curry leaves - few

Method

Heat oil in a pan add the all the above ingredients except for coconut and jaggery, fry till light brown. Switch off the stove and add jaggery and coconut, mix well and let it cool

Add the fried mixture into a mixi jar and grind to a thick chutney.

Heat oil in a pan and temper, pour the jot tempering into the chutney mix and enjoy with hot rice or with Idli / Dosa.

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Kariveppilai Thokku Recipe / Curry Leaves Thokku Recipe / Curry Leaf Thokku Recipe - Thokku Recipes

Karuvepillai Thokku

Ingredients ground to a semi smooth paste

Lemon size tamarind soaked in some warm water

Fresh curry leaves -1 small bunch

Salt to taste

Jaggery - 1 tsp heaped

Red chilly powder-3 tsp

Coriander powder - 1 tsp

( Grind all the above ingredients to a thick semi smooth paste , add very little water if needed)

Tempering

Sesame oil -1/2 cup

Mustard-1tsp

Urad dal - 1/4 tsp

Jeera - 1/8 tsp

Red chillies broken -2

Curry leaves few

Crushed garlic-6

Hing-1tsp

Turmeric powder-1/2 tsp

Method

Take a mixi jar or blender add the soaked tamarind, salt, chilly powder, coriander powder, jaggery & curry leaves , without any water grind to a smooth paste. Add very little water if needed.

Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook in low flame till its thick, switch off the stove.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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Thecha Recipe / Maharashtrian Green Chilli Thecha Recipe / Green Chilli Thecha Recipe

Thecha

Ingredients

Green chillies - 20

Garlic - 10

Jeera - 1/2 tsp

Salt to taste

Sesame oil - 1 tsp

Peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

Method

Heat oil in a pan add jeera, peanuts, garlic and chilies in low flame fry till colour changes. 

Switch off the stove and add the salt and coriander leaves mix and let it cool completely.

Using a mortar and pestle , chopper or food processor just crush them, do not over grind to a paste.

Store it in a clean bottle in fridge and serve a teaspoon along with Roti, Jowar Bhakri, Thalipeeth  etc.

Thecha rice

Thecha Rice Recipe click HERE

Paneer Thecha Recipe click HERE

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Green Chilli Chutney / Pachi Mirapakaya Pachadi / Pachai Milagai Pachadi / Andhra Style Green Chilli Chutney

Pachi Mirapakaya Pachadi

Ingredients

Slit spicy green chilies - 30

Salt to taste

Jaggery - 1/2 tsp

Thick tamarind juice - 2 tbsp

Methi seeds - 1/2 tsp

Cumin seeds - 1 tsp

Chopped onions a handful

Oil - 1 tbsp

Method

Heat oil in a pan add methi seeds and cumin seeds fry till colour changes, transfer to a bowl.

In the same pan add some oil add the green chillies and salt , in low flame fry till they change colour.

Cool and add the chillies, methi, cumin, tamarind juice and jaggery into a mixi jar and grind to a coarse texture. Transfer into a bowl and add the chopped onions and mix well.

Mix with hot rice and enjoy!

Note:

If the green chilies are wet or not slit while frying be careful they may explode.

Adjust jaggery and tamarind juice according to your taste.

This pachadi is very spicy so add some sesame oil while mixing with rice.

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Red Coconut Chutney For Idli and Dosa / Red Coconut Chutney / Kerala Style Coconut Chutney - Chutney Recipe

Kerala Red Coconut Chutney

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup
Red chilly powder - 3/4 cup
Kashmiri chilly powder - 1/4 tsp
Salt to taste
Small onion - 2
Ginger a very small piece
Curry leaves - 5
Tamarind - a small piece

Tempering

Coconut oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Chopped onions - 1 tsp

Method

Take a mixi jar add all the above mentioned ingredients add some water and grind to a smooth paste.

Heat oil in a pan and temper it with above ingredients. Once the onions are light brown pour the ground chutney.

Mix well till raw smell disappears, do not boil the chutney.

Switch off the stove and enjoy with Idli or Dosa.

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Coconut Chutney with Onion / Onion Coconut Chutney - Chutney Recipes

Coconut Chutney with Onion

Ingredients

Grated coconut - 1 cup

Pottukadalai / Roasted gram dal - 1/2 cup

Green chillies - 6 to 8

( or add according to your spice level)

Chopped onion - a handful

Salt to taste 

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Red chillies - 2

Curry leaves few

Crushed garlic - 2

Method

Add a teaspoon of oil and fry green chilies and onion till color changes, cool and add it into a mixi jar.

Add coconut , salt and pottukadalai into the mixi jar , pour water and grind to a semi thick chutney. Transfer into a bowl.

Heat oil in a pan and temper with above ingredients and pour it into the chutney mix and serve with any tiffin.

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Papad Chammanthi / Appalam Chutney / Pappad Spicy Dry Chutney / Appala Chammanthi / Appalam Thogayal / Appala Chutney / Kerala Papad Chutney

Appalam Chutney

Ingredients

Fried papad / appalam - 5

Small onion - 2

( or 1 teaspoon heaped chopped onion)

Garlic - 1

Curry leaves - 1 sprig

Red chilies - 3

Kashmiri chilies - 2

Salt as needed

( add only if needed as appalam has salt)

Tamarind - a very tiny piece

Coconut oil - 2 tsp

Papad Chammanthi

Method

Heat 1 tsp of oil and fry the red chilies till color changes and crisp. Do not over fry and burn them.

Switch off the heat and add the tamarind , garlic , onion and curry leaves sauté for a minutes and let them cool completely.

Take a mixi jar add the fried ingredients and dry grind till coarse now add the fried appalam and grind till well combined. Do not add any water while grinding.

Add salt if needed lastly add 1 teaspoon of coconut oil and pulse once.

Enjoy this chutney with curd rice or mixed with plain white rice.

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Madurai Thanni Chutney / Madurai Special Thanni Chutney Recipe / Thanni Chutney / Madurai Chutney / Madurai Coconut Chutney - Chutney Recipes

Madurai Thanni Chutney

Ingredients to ground to a smooth paste

Grated coconut - 1/8 cup

Roasted gram dal / Pottukadalai - 3 & 1/2 tbsp

Salt to taste

Curry leaves few

Green chillies - 3

( or add according to your taste)

Small onions - 2

( Grind above ingredients into a smooth paste and dilute with 2 cups of water or to the consistency you want )

Tempering

Oil - 3 tsp

Chopped small onions - 2

Curry leaves few

Mustard - 1 tsp

Red chillies - 2

Method

Dilute the ground ingredients with needed water. Heat oil in a pan and temper with above ingredients.

Pour the tempering into the chutney and mix well.

Serve with any tiffin you like.

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Red Chutney For Mysore Masala Dosa / Red Chutney Recipe / Red Chutney For Dosa - Chutney Recipes

Red chutney

Ingredients

Byadagi red chilly / Kashmiri red chilly - 6

( soaked in warm water to soften)

Roasted gram dal / Pottukadalai - 1 tbsp

Chopped onion - a handful

Garlic - 1

Tamarind - a very tiny piece

( soaked in warm water to soften)

Jeera - 1/2 tsp

Salt to taste

Method

Add all the ingredients into a mixi jar and grind to a semi thick smooth paste. Do not add too much water while grinding.

Store it in fridge for 2 to 3 days.

Use this chutney to spread it while making masala dosa.

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Kalavai Chutney Recipe / Restaurant style kara chutney / Tamil Nadu Kara Chutney / Kadamba Chutney - Chutney Recipe

Kalavai Chutney

Ingredients

Onion - 1/2 chopped

Tomato - 1 large

Ginger - 1 tsp

Garlic - 3

Green chillies - 3

Red chillies - 2

Mint Leaves, Coriander leaves, Curry leaves - together a handful

Salt to taste

Tamarind - a small piece

Grated coconut - a handful

Oil - 2 tsp

Method

Heat 1 tsp oil in a pan fry the mint, coriander and curry leaves till they shrink, keep it aside.

In the same pan add remaining oil fry onion, tomato, ginger , garlic, coconut , chilies till light brown.

Cool the ingredients add salt to the onion mixture and grind to a semi smooth chutney.

Lastly add the fried mint/curry and coriander leaves and pulse. Do not grind to a fine paste.

Serve this chutney with dosa or Idli.

Note:

Tempering this chutney is optional.

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Chammandi Recipe / Chammanthi / Chammanti Recipe / Thenga chammanthi Recipe / Kerala Chammandi Recipe

Chammandi

Ingredients

Grated coconut - 1/2 cup

Small onions - 5

Garlic 1

Curry leaves - few

Jeera - 1/8 tsp

Urad dal - 1 tsp

Salt to taste

Red chilly powder - 1 tsp

Oil - few drops

Method

Heat oil in a pan add urad dal and fry till colour changes.

Add the coconut, curry leaves,garlic and onion roast for few minutes and switch off the stove and then add the salt and red chilly powder , mix well.

Cool the mixture and add very little water and grind to a thick coarse mixture.

Serve with Kanji , dosa or Idli.

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Dosakaya Gongura Pachadi Recipe / Yellow Cucumber Gongura Chutney / Andhra Pachadi Recipes

Dosakaya Gongura Pachadi

Ingredients
Oil - 2 tsp
Mustard - 1/4 tsp
Fenugreek seeds - 5
Jeera - 1 tsp
Coriander seeds - 1/2 tsp
Urad dal & Channa dal - each 1 & 1/2 tsp
Red chilies - 6
Tamarind - a very small piece
Turmeric powder
Salt to taste
Jaggery - 1/4 tsp
Dosakaya - 2 small chopped
Gongura leaves - a handful
Tomato - 1 small
Garlic - 4
Method
Heat oil in a pan add mustard,dals,red chillies,methi,jeera,coriander seeds and tamarind, fry till light brown, remove it and keep it aside.
In the same pan add few drops of oil and add dosakaya,tomato,garlic,gongura,salt and turmeric powder.fry till they are soft.
Cool everything take a blender/mixi jar add the fried tempering ingredients, jaggery and the dosakaya, gongura mixture grind it to a smooth chutney add very little water if needed.
Mix it with hot rice and enjoy!

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Vadagam Chutney Recipe / Thalippu Vadagam Chutney / Vadavam Chutney- Easy Chutney Recipe

Vadagam Chutney

Ingredients
Vadagam/Vadavam - 1 tbsp heaped
( For vadagam recipe click HERE)
Coconut - 1/4 cup heaped
Red chillies - 3
Tamarind - a small piece
Salt to taste
Oil - 1 tsp
Method
Heat oil in a pan and fry the vadam till its light brown .
Now add the red chillies and tamarind fry for a minute.
Switch off the stove add coconut and salt.
Cool and grind to a smooth paste
Best served with Idli or Dosa

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Bombay Chutney Recipe / Besan Chutney Recipe / Kadalai Maavu Chutney Recipe - Chutney Recipes

Bombay Chutney

Tempering

Oil - 3 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Mustard - 1/2 tsp

Jeera - 1/4 tsp

Chopped ginger - 1 tsp

Slit green chillies - 6

Curry leaves few

Hing - a pinch

Other ingredients

Besan - 1 & 1/2 tsp

( diluted in 1/2 cup water)

Water as needed

Chopped onion - a handful

Diced tomato - 1

Chopped curry and coriander leaves for garnish

Lemon juice - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Bombay Chutney

Method

 Heat oil in a pan and temper with above ingredients.

Add onion and fry till transparent, add tomatoes,salt and turmeric powder and give a mix.

Pour needed water and give a boil,reduce flame and pour the diluted besan and in low flame cook till raw smell has disappeared. Make sure the chutney is a bit thin once cooled they will thicken.

Switch off the stove and add lemon juice and garnish with chopped coriander leaves.

Best served hot as a side dish for Idli.Dosa or Poori.

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