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GONGURA PICKLE

Ingredients : 

  • Gongura leaves - 1bunch (separate leaves from stalk)
  • Coriander seeds - 1tsp
  • Methi (fenugreek seeds) - 1tsp
  • Cumin seeds - 1tsp
  • Red chillies - 6nos
  • Green chillies - 2nos
  • Garlic flakes - 5nos
  • Oil - 2tbs
  • Tamarind - 1 lemon size or tomato - 1no
  • Salt - to taste
  • Chopped onion - 1no

For Seasoning: 

  • Oil - 2tsp
  • Mustard seeds - 1tsp
  • Asafoetida - a pinch

Method of Preparation :

Slightly roast tamarind in a pan till moisture evaporates and keep it aside.

Heat oil and fry coriander, fenugreek, cumin seeds, red chillies, green chillies and garlic flakes for a few minutes. Remove and keep aside. Fry gongura leaves in the remaining oil and grind it with the above ingredients in a blender. Add tamarind to the paste and grind for another few seconds. (if tomato is using instead of tamarind, fry it in the oil and add it to the paste). Remove from the mixer, add salt and mix well.

Heat oil and season mustard seeds. Add the seasoning and asafetida to the ground mixture and mix well.

Place in an air tight container and keep water away from the pickle for longer use. It remains for months if tomatoes and green chillies are avoided.

Add chopped onions before serving the pickle.

 

PESARATTU DOSA

Serves 3

Ingredients : 

  • Moong Dal (Whole green gram) - 1cup
  • Rice               - 1tsp
  • Green Chillies - 6nos
  • Ginger           - 11/2" piece
  • Cumin seeds - 1tsp
  • Salt               - to taste
  • Chopped onions - 1nos
  • Chopped coriander leaves - 1/4 bunch

Method of Preparation :

Wash and soak moong dal along with 1tsp rice over night. 

Drain and grind dal together with green chillies and ginger into a fine paste of medium consistency. Later add cumin seeds and salt and mix well.

Heat a flat pan and pour a spoonful of batter into the center of the pan. Spread batter into a thin pancake. Spread a tsp of oil over the edges of the pancake. Reverse it and cook the pancake on medium heat until greenish brown. 

Mix chopped onions and coriander leaves and sprinkle the mixture evenly on the pancake. Roll or fold it into half and remove from flame. Repeat the same for rest of the batter.

It can be served hot with sambhar, pickle or chutney.

  

MIRIYALA CHARU

Serves 4

Ingredients : 

  • Tamarind - 1 lemon sized
  • Water - 3-4cups
  • Turmeric powder - a pinch
  • Split green chillies - 2nos
  • Curry leaves - 1sprig
  • Chopped Coriander leaves
  • Salt to taste
  • Sugar - a pinch

For seasoning : 

  • Oil - 2 tsp 
  • Mustard seeds - 1/4 tsp 
  • Fenugreek seeds - 1/4 tsp 
  • Cumin seeds - 1/4 tsp 
  • Broken red chillies - 2nos
  • Asafetida - a pinch
  • Curry leaves - few 

For Rasam Masala (Charu podi)

  • Black pepper - 1tsp 
  • Coriander seeds- 3tsp 
  • Cumin seeds- 2tsp 
  • Red chillies - 3nos
  • Red gram dal - 2tbs

Method of Preparation :

Slightly roast all the ingredients for rasam masala and grind to a fine powder. Store this masala in an air tight container.

Heat oil in a pan and season mustard seeds. When they splutter, add all the other ingredients for seasoning and fry for a few minutes. 

Add tamarind dissolved in water, chopped green chillies, turmeric powder, salt to taste, sugar and 1tsp of rasam powder. Bring to a boil, add coriander leaves and curry leaves. Remove from fire after few seconds.

MANGO PICKLE

Ingredients :

Method : 

Clean the mangoes and cut each into 8 pieces without the removing the skin. Keep it in sunlight for one day. Mix all the ingredients except sodium benzoate. Keep for sometime and take 1/2cup gravy oozing from the mixed ingredients. Add sodium benzoate in it and mix with the pickle. Store the pickle in mud vessels. 

Note : The oil should be seen on top. This pickle can be stored for a year. 

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CHILLY CHUTNEY

Ingredients:

Method:

Mix the lime and salt well and keep it aside for half an hour. Mix the chopped chillies with vinegar, stir it for few seconds and drain. Now mix the chillies, lemon juice, sugar, chopped shallots and oil. Add the salted lime slices to the mixture and mix it thoroughly. Serve the chutney in a non staining dish. This chutney can be had with mild or rich dishes

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Red Chilly Chutney

Ingredients:

Method:

Heat the pan, add the oil, red chilly, small onions and heat it for 3 minutes. Grind it into a thick paste by adding tamarind and salt. To add the taste, add one teaspoon fresh coconut oil.

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CHILLY BAJEE 

Ingredients :

Method :

Cut the chillies length wise. Dissolve some tamarind in some water. Soak the chillies in this water for half an hour. Mix besan flour, rice powder, soda powder and salt. Make a batter with some water.

Heat the oil in a pan. Dip the chillies in the batter and fry in the oil till golden brown.

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