Chutney pudi/powder

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Chutney pudi/powder is a must in most of the south Indian household, DH just loves chutney pudi. Chutney pudi added with oil or gee goes well with the idly, dosa and even roti’s, its multipurpose pudi. Chutney pudi is similar to chutney only difference between fresh chutney and chutney pudi is the chutney pudi can be stored for few weeks to months, where as fresh chutney should be consumed soon. Usually amma makes this or my aunt (mom’s bro’s wife) makes the yummiest chutney pudi. The chutney pudi I had bought from India was over, so I asked them the recipe, it was very good DH liked it, so what more can I ask, because if it’s not good he just says it, but the pudi was hit the first time I made, but according to me, my amma and aunt make it the best. It’s a very easy recipe and can make it fast too, so let’s make.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: 30 hours
Cooking Time: 15 minutes
makes: 1 cup

What you will need

½ cup – peanuts

½ cup – dry grated coconut

1/4th cup – roasted channa

1/4th cup – red chillies (see notes)

2 tbsp – garlic

¼ Th cup – curry leaves

Small lime size – tamarind

1 tsp – jaggery/brown sugar (see notes)

1 tsp – oil

1 tsp – salt

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How to make

In a heated pan dry roast the peanuts for 3 to 5 minutes, and then keep it aside in another bowl

In the same pan add the dry grated coconut and roast for 2 to 3 minutes, add the coconut in the same bowl of peanuts.

In the same pan roast the channa for 1 minute,then add with the peanuts and coconut.

In the same pan roast the garlic until its slighty brown,add in the peanuts bowl.

In the same pan add oil, once the oil is hot add chillies, tamarind, curry leaves and roast it for 5 minutes or so, the curry leaves will be crispy.

Then mix this above with peanuts, roasted channa, garlic and coconut, in the same bowl add the jaggery/brown sugar and salt, let it rest for some half an hour or until the all the ingredients are cooled down.

The puls it in the mixer, don’t grind it fine, let it be a rough powder.

Notes

Badgi chillies will give more colour, I dint have much of them so I added little badgi and little chickballapur thats why the chutney pudi colour is not red it’s orangeish.

Chickballapur chillies dont give colour but gives spiciness and I wanted spicy.

If you don’t have jaggery you can add brown sugar or normal white sugar. I have added brown sugar.

Grind the mixture when it’s fully cooled down.

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Gongura Pappu/ sorrel leaves lentil curry

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This is an Andhra recipe; there are different kinds of lentil curries. I have tried all, but this was pending from a long time, when we went to the Indian stores this weekend , we saw gongura/ sorrel leaves and I decided there itself that I am going to try this one, and it was a immediate hit, the day I prepared it, it’s very simple recipe.

Growing up, Amma always made sure we eat greens, but I just hated eating greens, but she would make mixed soppu saru pappu/mixed greens lentil curry, which is my all time favourite, I try to replicate here, but nothing like the way she makes sigh. Ok let’s start with making gongura pappu.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves : 2 to 3

2 cups tightly packed Sorrel leaves/Gongura (washed and chopped)

3/4th cup toor dal /pigeon peas (pressure cooked)

1 small onion chopped length wise

5 to 6 pods of Garlic crushed

1 tsp mustard seeds

5 to 6 curry leaves

5 to 6 Green chillies slit length wise

5 to 6 Red chillies

2 tsp dry peanuts (optional)

1 tsp grated coconut (optional)

1 tsp salt

1 tbsp oil

¼ th cup water

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How to make

First cook the dal and keep aside.

In a heated pan add oil, once the oil is hot add mustered, once e the mustered splutters, add the onion, chilly, peanuts , garlic and sauté it for 3 to 5 minutes.

Now add the gongura and sauté it for 10 minutes or more depending on when the mushiness is gone and it’s cooked well.

Then add the salt and sauté for a minute.

Now add the cooked dal, grated coconut, water and mix well and cook until the curry starts boiling once its boils it’s done ready to serve , with hot rice or even roti’s.

Notes

Gongura will be mushy in the beginning, once it’s cooked fully the mushiness will be gone.

Since the gongura is very sour, so while adding the salt, first add one tsp salt, then you can increase the salt according to your taste buds.

You can add more water or less, the way you want its consistency.

Mixed veg Chapatti Noodles

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This is one quick easy recipe, whenever chapattis are left over or  sometimes I just make extra  make extra chapatti so that I can do chapatti noodles and its yum and healthy. Usually we do not have dinner, we are done with snacks at 5 in the evening, but sometime when we feel like eating something light this are what I do, it’s a quick fix dinner. So let’s start making.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves : 2 to 3

What you will need

Chapatti – 3 cut into thin strips (check notes)

Mixed veggies – 1 cup (onion, carrot, capsicum, cabbage etc)

Turmeric – ½ tsp

Ginger garlic paste – ½ tsp (optional)

Chilli powder – 1tsp

Salt – 3/4th tsp

Gram masala – ½ tsp

Jeera – 1tsp

Coriander for garnishing

Oil – 2 tsp

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How to make

In a heated pan add oil once the oil is hot, add jeera once the jeera splatters, add all the veggies and sauté for 2 minutes, the add the turmeric, ginger garlic paste, chilli powder, garam masala, salt and mix well, cook for 5 minutes, then add the   strips of chapatti mix well sauté for a minute or 2 and garnish with coriander and its ready to serve

Notes

For making chapatti just follow stuffed parantha instead of stuffing you can make plain chapatti following the same instructions.

Veggies you can add as much as possible, but try to keep the veggies crispy.