Category Archives: Chutneys/Dips

Thuthuvalai Pachadi – Straight from mom’s kitchen!!

Down with a sore throat and cold. That is when mom’s home remedy pitches in. Yes, this recipe is a super remedy for colds and cough. Healthy and tasty right from mummy’s kitchen just for you people!! To know more about thuthuvalai plant, please check this link: http://www.naturalherbmedicine.com/2013/11/thuthuvalai-purple-fruited-pea-eggplant.html

Thuthuvalai Pachadi

Ingredients:

Thuthuvalai leaves – 3/4 cup tightly packed
Channa Dal – 2 tbsp
Urad Dal – 2 tbsp
Dry Red Chillies – 3
Green Chillies – 2
Pepper – 1/4 tsp
Jeera – 1/2 tsp
Tamarind – gooseberry sized
Curry Leaves – a handful
Sesame Seeds – 2 tbsp
Oil – 2 tsp
Salt – to taste

Method:

1. Heat 1 tsp oil in a pan and roast channa dal, urad dal, red chillies, green chillies, jeera and pepper together till the dal turns brown.
2. Wash the curry leaves and thuthuvalai leaves and roast them lightly.
3. Dry roast the sesame seeds till they turn light brown. You can replace sesame seeds with coconut as well.
4.Blend all the ingredients along with tamarind extract and salt to a fine paste.
5. Temper with mustard seeds and garnish with onions.

Cucumber Pachadi for the hot summer!!

This is a recipe that I learnt from my mom. Goes really well with hot rice. Simple yet yummy…

Cucumber Pachadi

Ingredients:

Cucumber – 1 medium sized(thick one)
Channa Dal – 2 tbsp
Dry Red Chillies – 3
Tamarind – marble sized
coconut – 1/4 of one
Sugar – 1/2 tsp
Oil – 1 tsp
Salt – To taste

Tempering and Garnish:
Mustard Seeds – 1/2 tsp
Curry Leaves – a few
Onion – 1 finely chopped

Method:

1. Heat oil in a pan and roast channa dal and chillies till the dal turns golden brown.
2. Peel and finely chop cucumber. Add salt and keep aside.
3. Blend roasted dal, chillies, tamarind extract, sugar, salt and coconut to a fine paste.
4. Now squeeze cucumber without the water and mix to the above paste.
5. Temper mustard seeds and curry leaves.
6. Add tempering and fried onions to the pachadi.
7. Enjoy with hot rice.

Why waste the peel!! Chow Chow Peel Chutney – just delicioussss…

This chutney is made from chow chow peel. There are lot of variations in making chutney from the peel. However, this is the one I like the most. If you want it less spicy, you can add more sesame seeds. Adding jaggery gives a unique taste.

CHOW CHOW PEEL CHUTNEY

CHOW CHOW PEEL CHUTNEY

Ingredients:

For the Chutney:
Chow Chow Peel – 1 medium sized chow chow
White Sesame seeds – 1.5 tsp
Green chillies – 2 or 3
Tamarind – gooseberry sized
Jaggery – 1/2 tsp or more depending on taste
Salt – to taste

To Temper:
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves – a few

Method:

1. Peel chow chow and pressure cook the peel for 2 or 3 whistles till it becomes soft.
2. Dry roast green chillies and sesame seeds and keep aside.
3. Blend above items along with tamarind extract, jaggery and salt.
4. Heat oil in a tempering pan and add mustard seeds and curry leaves. Once they crackle, add the tempering to the chutney.

Note: The same recipe can be followed for Ridge Gourd Peel(Peerkangai/Beerakaya) as well. This tastes great with idli, dosa and rice.