Cabbage Chutney / Cabbage Pachadi

Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy. Some kids they dont like cabbage, so you can prepare chutney for them. This is an Andhra Style of cabbage chutney which tastes good with rice, roti, chapati etc....

Ingredients:

250 gms cabbage, finely chopped
3 tbsps oil
4-5 green chillies
3 red chillies
2 tbsps chana dal
2 tsps urad dal
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp whole dhaniya
tamarind (lemon size)
salt to taste
5-6 garlic pods
few curry leaves

Method:

1: Heat 1 tbsp oil, fry chana dal, urad dal, dhaniya, cumin seeds, 1/2 tsp mustard seeds until they turn to golden colour. Add green chillies and 2 red chillies and fry for few seconds and remove all the ingredients in to a bowl and let it cool.


2: Now in the same pan, heat 1 tbsp of oil, add cabbage, salt, tamarind, close the lid and cook in a low flame until the cabbage is done. Remove it into a bowl and let it cool.

3: Grind all the ingredients coarsely in a mixer adding garlic pods and little water. Remove  chutney in a bowl.


4:  Heat 1 tbsp oil, add mustard seeds, curry leaves and red chillies. When mustard seeds starts spluttering switch off the flame and add the thadka to the chutney and mix well.

5: Cabbage chutney is ready..........

Meet you all again with another interesting recipe, till then it is bye from Archana.

Bottle Gourd Peel Chutney

Bottle gourd is known as kaddu or lauki in Hindi. Generally we discard the peels of bottle gourd without any thought of using it. But now onwards use the peels to make a yummy, tasty and mouth watering chutney. This chutney can be served along with idli, dosa and it tastes good with hot rice too.

Ingredients:
peels of 1 big bottle gourd
1 tbsp oil
2-3 green chillies
little tamarind (seedless)
salt to taste
2 cloves of garlic (optional)

Method:

1: Chop the bottle gourd peels and green chillies.

2: Add oil in a pan, add green chillies and saute for few seconds.

3: Now add bottle gourd peels, tamarind, salt, garlic and cook till the peels turns soft. Turn off the heat.

4: Once it is cool, grind the above mixture adding little water to a smooth paste.

5: Yummy and delicious chutney is ready.
    Enjoy!

Meet you all again with another interesting recipe, till then it is bye from Archana.

Dondakaya Pachadi / Tindora chutney

Today's recipe is Dondakaya Pachadi / Tindora chutney, a popular and traditional
Andhra Pachadi. I learnt this chutney from my aunt-in-law and made little changes according to my taste. I hope you like it.

Ingredients:

200 gms dondakaya / tindora, chopped lenghtwise
3-4 green chillies
2-3 red chillies
2 tsp chana dal
1 tsp urad dal
1 tsp cumin seeds
4-5 garlic pods
salt as per taste
1 tbsps oil
half lemon size tamarind,soaked in warm water
finely chopped onions, for garnishing

Method:

1: Heat 1/2 tbsp of oil in a pan, add cumin seeds, chana dal, urad dal and fry till the dal changes to golden colour. Add green chillies, red chillies, saute for few seconds and remove the ingredients into a bowl and allow to cool.

2: In the same pan add remaining oil. Add dondakaya / tindora pieces and cook in a medium flame till it becomes soft.

3: Switch off the flame and allow to cool completely.

4: Grind the dalls and chillies first. Then add the dondakaya / tindora pieces, tamarind, salt and garlic pods. Grind coarsely and take the chutney into a bowl.

5: .Garnish with finely chopped onions.  Tastes good with hot rice or rotis......Try once...........