Palli Chutney/peanut chutney

   Palli chutney is also known as groundnut chutney, peanut chutney, verusanga pappula chutney, sankkaya chutney in different parts of south India. We can make this chutney in various types. Palli chutney has a distinctive tangy taste that is due to the presence of tamarind. It can be made using raw peanuts, roasted peanuts, raw or roasted gram or urad dal, raw mango, onion, garlic, chana dal and a small piece of jaggery or sugar (This is purely optional). To make this chutney, all the ingredients are blended together into a smooth paste. This chutney is also very good with served with a side of roti, poori, and steamed rice.

Palli chutney/peanut chutney

Palli chutney is a traditional South Indian delicacy that has been enjoyed by generations. It is a fragrant and unique chutney made with tamarind, and other spices. The combination of the ingredients creates a unique flavor that is not found in other chutneys. This chutney is a popular accompaniment to idli, dosa, and other South Indian dishes. It is also commonly served as a dip for snacks like pakoras and bhajiyas. Palli chutney is easy to make and can be stored in the refrigerator for up to five days. Its robust flavor, delicious aroma, and health benefits make it a popular condiment among South Indian households. Palli chutney is a delicious and healthy condiment that can be enjoyed with a variety of dishes.

You can check my other chutney recipes also here. Pudina kothimeera chtney

Tomato palli chutney

Roasted dal and coconut chutney

Tomato Chutney

Ginger chutney (4varieties)

Mint Coriander chutney

Tomato pudina chutney

Tomato Chutney

Tomato onion chutney /Onion tomato chutney

 The palli chutney I am referring to is made with roasted gram dal and green chilies which gives it a unique flavor. I had the privilege of learning this recipe from a street food vendor and realized that it had a very distinct taste unlike other variants of chutney. I would encourage everyone to try this delicious palli chutney in their home cooking, as it is sure to surprise your family with its incredible taste.In this chutney variant I didn't add tamarind and garlic. I have prepared this chutney with minimal ingredients as reffered by a street food vendor.

Ingredients:

• Pallies - 1 cup
• Roasted gram dal -1/2 cup
• Green chilies - 5 or 6 (according to your taste)
• Salt as required

For tadka:

• Mustard seeds- 1 tsp
• Cumin seeds (jeera) - 1 tsp
• Oil - 1 tbsp
• A sprig of curry leaves

Method:

In a skillet dry roast the groundnut in medium flame. Remove the skin when cool. Remove the crowns of green chilies. In a vessel boil the green chilies for 10 minutes to remove the raw smell. Let them cool. In a mixer grind the roasted pallies, roasted gram dal boiled green chilies by adding salt. Make a fine paste. In a pan heat oil and splutter the mustard seeds. Then add cumin seeds and curry leaves one by one, fry well. Add this tadka to chutney.

Serve with any breakfast items like idli, dosa, vada, poori, upma, pongal.

Tags:

#Andhra style peanut chutney

#street food style palli chutney

#groudnut chutney

#palli and roasted gram chutney

Tomato onion curry recipe

 A tomato curry with onions is a tasty and tangy side dish for chapathi and rice.How to prepare Tomato onion curry or Tomato onion kura, Tomato tokku/gujju curry?

Tomato onion curry

Telugu refers to tomato as rama mulaga or tomato, while Hindi calls it tamatar. It was a tomato curry/koora in the andhra style that I prepared today for rice.It turned out very well.  I thought I would share it with you here. Minimal ingredients are required for this curry. Preparing this curry is quick and easy. On my blog you will find other popular curry recipes. Please find the links below. Check them out.

Mealmaker green sorrel leaves curry/ chukka koora meal maker curry recipe

Brinjal masala curry 3 types

Mirchi ka salan recipe

Capsicum Masala Curry Recipe

Potato Upma Curry Recipe

3 bean curry | Protein rich Curry with Black eyed ,Rajma and Soya beans

Cauliflower and Potato curry- Aloo Gobi Curry

Beetroot curry

vankaya kothimeera karam curry

Bottle gourd curry -1

Bottle gourd curry -2

How to make tomato onion curry ? Tomato Gujju curry/ tomato gravy curry or tomato onion curry can be prepared so easily. Here are the recipe ingredients and preparation instructions.

Ingredients:

• Tomatoes - 4
• Onions - 2
• Red chili powder - 2 tsps
• Salt - 1 or 2 tsps or according to your taste
• Turmeric powder - 1 tsp
• Ginger garlic paste - 1 tsp
• Roasted fenugreek powder/ methy powder - 1/2 tsp
• Curry leaves
• Coriander leaves
• Desiccatedcoconut powder - 2 tsps
• Roasted coriander and cumin powder
• Garam masala - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Preparation:

1. Firstly cut the tomatoes and onions in desired shape.
2. Heat oil in a kadai, add the mustard seeds, when they crackle, add urad dal, chana dal and cumin seeds.
3. Then add ginger garlic paste, fry until nice aroma appears.
4. Add chopped, tomatoes and onions, fry until mushy.
5. Then add ,curry leaves to the above fry.
6. After that add fenugreek powder, coriander cumin powder,turmeric powder,desiccated coconut powder, garam masala, red chili powder and salt in batches.
7. Stir fry for few minutes.
8. Finally add coriander leaves and mix well.
9. Serve hot with rice, chapathi or dosa.

Pudina kothimeera pachadi

 Mint coriander chutney, How to make pudina kothimeera chutney?Mint and coriander chutney can be prepared with mint leaves, coriander leaves, tamarind.Adding tamarind makes this chutney more tangy. If you don't want to be sore skip tamarind, instead of add tomatoes..Here I have included both of them.  Mint coriander chutney can be eaten not only in all breakfast items but also in rice. Consider making more than just Palli Chutney and Putnala Chutney in tiffins. You can store this chutney in the refrigerator for up to 4 days.

Pudina kothimeera chutney

 Mint leaves are known to promote digestion, reduce inflammation and soothe the stomach. In addition to making chutney delicious, coriander also boosts immunity and digestion! As both mint and coriander leaves are known to be digestive aids, it is not surprising that this chutney is served with most fried foods.

 My other chutney recipe links are below.Please have a look.

Roasted dal or( Putnala pappu) and Coconut chutney

Mint Coriander Chutney 

coriander lemon chutney/ Kothimeera nimmakaya kaaram

Tomato chutney

Gongura pachadi/Red sorrel leaves chutney

Dondakaya kothimeera pachadi,

mamidikaya turumu chutney

 Ingredients for Mint and Coriander chutney:

Mint leaves - 1 bunch

Coriander - a bunch

Green chilies - 4

Tomato-1

Tamarind - Lemon size

Herbs-4

Red chili - 1

Mustard - 1/2 teaspoon

Cumin - 1/2 teaspoon

Asafoetida - 1 pinch

Salt -  enough to taste

Oil - three teaspoons

Curry leaves

Preparation:

First remove the coriander roots and rinse clean and set aside.

Wash the mint leaves.

Wash and slice the tomato.

Chop the green chillies.

Heat oil in a pan and add mustard seeds, cumin seeds, chopped red chili,  hing and curry  leaves, fry and set aside. Tempering is ready.

Now in the same pan add two more spoons of oil and fry the tomatoes, along with the mint leaves and cilantro leaves.  Add  tamarind and fry for few minutes.

After cooling,  grind in mixer.

Place the ground paste in a bowl  and add the tempering to it.

That's it. Very tasty coriander, mint chutney ready.

Besides Idli, vada, and dosa, this chutney is also good with rice.

Allam vellulli avakaya/ mango ginger garlic pickle

Allam avakaya Telangana style/ Allam vellulli mango pickle

 How to make Allam vellulli mango avakaya?  Preparation of mango avakaya with ginger garlic paste.

Allam vellulli avakaya/ mango ginger garlic pickle

Allam vellulli mango avakaya

This pickle is traditional  telangana style mango pickle. Mango pickles are my favourite during the  summer season. The pickle is one I learned from my house owners when I was living in Mahaboobnagar, The allapu avakaya is a variation of the regular avakaya pickle, that is made with ginger garlic paste to cut mangoes.Adding ginger and garlic paste to the mango pickle, gives a new taste to the pickle and enhances its flavor.

It goes well with rice as well as breakfast items like idli and dosa.

You might also like other raw mango recipes below:

Pesara avakaya recipe

Nuvvula avakaya /Sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Ava baddalu/Instant mango avakaya

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Magaya pickle recipe/ Dry mango pickle

To make this mango pickle below ingredients are needed :

Ingredients :

   

       

• Mangoes - 2

• Oil - 1 cup.

• Mustard seeds - 1 tea spoon.

• Cumin seeds - 1 tea spoon.

• Ginger garlic paste - 2 tablespoons.

• Turmeric powder - 1 tea spoon.

• Mustard powder - 1 tea spoon.

• Cumin powder - 1 pinch

•  Fenugreek powder - 1tsp

Red chili powder - 2 table spoons

Salt - 2 tbsps /or as needed

Garlic pods

Preparation:

wash the mangoes and wipe out with a cotton cloth.Dry for some time until no signs of water .

The mangoes should be cut into thick wedges with the inner shell intact.

Heat oil in a pan and add mustard seeds, cumin seeds let them crackle. 

Now  add ginger garlic paste and fry until it amits a nice aroma. The tampering for the pickle is ready.

Take a bowl, add mango pieces, turmeric powder, mustard powder, cumin powder, fenugreek powder, garlic cloves, red chili powder, salt and mix thoroughly.

Now add the ginger garlic paste along with tempering. Mix again.

Transfer into a jar and set aside for 3 days. 

 Stir the pickle with a laddle everyday .

Serve with steamed rice or any tiffins like idli, dosa.

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ginger chutney

The ginger root is one of the most important herbs in the kitchen. If you have nausea or indigestion, burn a ginger piece on the stove top with a fork, peel the outer skin and eat along with salt.I learned this from my father.

 Various forms of traditional and alternative medicine have used ginger for centuries to treat stomach problems, reduce nausea, and treat flus and colds, among other applications.

Raw ginger chutney

Ginger chutneys  are made in a variety of ways. Here I am sharing 3 types of ginger chutneys.

           

You might also like other chutneys:

 Mamidi menthi baddalu/mango menthi mukkalu

Mint Coriander Chutney

Tomato pudina chutney

4 Varieties of Curd Chutney Recipes

Nuvvula Avakaya

Ava baddalu/Instant avakaya

Tomato chutney

Gongura Pachadi/Red sorrel leaves chutney

Yellow cucumber chutney/Dosakaya mukkala pachadi

This ginger chutney is made raw without frying. It goes well with dosa, idli, pesarattu, and even vada. Its preparation process is very easy.

masala vada with raw ginger chutney

1.Raw Ginger chutney :

Ingredients Needed:

• Ginger - 150 grams
• Tamarind - small lemon sized
• Jaggery - Depending on our taste
• Red chili powder - a teaspoon
• Salt - As needed

Preparation process;

1. First soak the tamarind for a quarter of an hour. Remove the fibrous threads and remove any seeds.
2. Put ginger in water and remove by hand if there is any soil on top. Then peel off the top with a knife.
3. Ginger should be cut into pieces.
4. In a mixing jar, add ginger pieces, jaggery, tamarind pulp, salt and grind. Pour  water if necessary.
5.  That's it. Instant Ginger Chutney is ready.
6.  It tastes sour, sweet and spicy with ginger flavors.
7. Store in the fridge for three to four days.
8. Serve with idli, dosa or vada.

2. Ginger chutney (second method)

Ingredients Needed:

•  Ginger - 2 biscuit sized ginger slices, 
• Dried chillies - 4 or 5
• Jaggery -as required
• Salt - as needed
• Tamarind - Lemon sized
• Oil - 2 tbsp
• Mustard - 1/4 teaspoon
• Cumin - 1/2 tsp
• Urad dal (Minappappu) - 1 tbsp
• Chana dal (  Senagapappu) - 1 tbsp
•   Hing/ asafoetida/ inguva - a pinch
• Curry  leaves

Preparation:

1. First the ginger should be washed clean, peeled and chopped.
2. Tamarind should be washed and soaked in boiling water for 15 minutes.
3. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal and chopped chilli .
4. In it, add ginger pieces and tamarind pulp and fry.
5. After cooling, along with the tamarind, add the fried ginger, tamarind mixture, jaggery and salt and grind in a mixer jar.
6.  Finally season with mustard, cumin, hing and curry leaves.
7. It can be stored for a week if kept in the fridge.
8. Excellent combination for idli, dosha, vada .

3.Ginger chutney (third method);

         This is a slightly spicy method. Those who like spicy chutneys will love it. Served near Tiffin Centers in Guntur District.

Ingredients needed for this;

•  Ginger -  biscuit sized
•  Green chilies - 4 or 5
• Tamarind- Small lemon size
• Jaggery - enough to taste
• Salt - enough to taste
• Mustard - 1/2 teaspoon
• Cumin - 1/2 tsp

• Dried chillies - one 9 chopped)
• Curry leaves 
• Oil - one tablespoon

Method:

Preparation:

1. First rinse the ginger and peel it.

2. The greens should also be chopped.

3. Soak the tamarind and remove the pulp.

4. Put the pan on the stove and add a tablespoon of oil, chopped greens,chopped ginger, keep frying.

5. Add tamarind pulp and simmer for two minutes.

6. After cooling, add jaggery, salt and grind in a mixer.

7. Take this mixture into a bowl and season with mustard, cumin, dried chilli pieces and curry leaves.

8. Try this green ginger chutney with  idli, dosa or pearattu., which is very spicy and tasty.

9. Chilies are not always spicy. Chilies should be used sparingly.

10. Store in the fridge for 4 or 5 days.

               The ginger green chili chutney  is a good combination for all idli, dosa, vada, upma and pesarattu.

Nutritional Info:    (Approximately) 

                                                             

• Amount Per Serving; 1 tbsp
• Calories: 30 grams
• Protein : 2 grams
• Total Carbs - 2.2 g
•  Saturated fat - 1 gram
• Dietary Fiber - 1 gram
• Cholestrol - 0 mg
• Sodium-0. 6 mg
• Potassium - 26 mg
• Sugars - 1 gram

Tomato Pudina Chutney

 Tomato pudina chutney  recipe/ Tomato Pudina Pachadi  

Tomato pudina pachadi

Tomato pudina pachadi  or tomato mint chutney is a very Tasty and tangy andhra style chutney recipe. It goes well with hot rice by adding a dollop of ghee. Tomato mint chutney is a side dish for any breakfast items like idli, dosa, utappam , dibbarotti, pongal.

  This chutney can be prepared with less ingredients.

 Tomatoes, pudina leaves ( mint leaves) , red chilies or green chilies, tamarind are the main ingredients to prepare this chutney. In this chutney I haven't added onions. 

  

The tomato pudina chutney can be preserved in fridge for 2 to 3 days.

 

 You can also Check my other chutney recipes. 

Tomato Chutney

Tomato onion palli chutney

Above chutneys are delicious with rice or breakfast items.

 I am giving the required ingredients and preparation method for tomato pudina chutney below.

Chopped tomatoes, red chilies,mint leaves, tamarind, salt.

Ingredients:

Tomatoes - 3

A bunch of mint leaves

Small sized tamarind

Red or green chilies  - 3 to 4

Salt to taste

Oil  - 1 tbsp

For seasoning

Mustard seeds 

Cumin seeds ( jeera)

Curry leaves

Garlic pods

Instructions :

Wash pudina leaves , tomatoes, red chilies ( pandu mirchi) or green chilies thoroughly.

Cut the tomatoes and chilies . In a kadai heat oil and fry the  chopped tomatoes and pudina

 leaves by adding tamarind and salt. Stir fry until all of them turn mushy. Grind them to a

 fine paste after cool. Now prepare tempering with mustard seeds, cumin seeds and curry

 leaves. Garnish with mint leaves. Serve with rice or any breakfast items like idli, dosa .

#Tomato mint chutney for idly, dosa, #pudina pachadi for dibbarotti, #andhra  style tomato

 pudina pachadi, #tomato pudina pachadi for rice, # tomato pudina chutney without onion or

 garlic.

Nutrition Fact :

Mint Chutney (1 tbsp) contains 2g total carbs, 1g net carbs, 0.2g fat, 1g protein, and 15

 calories.  Mint leaves stimulate digestive enzymes , reduce inflammation and soothing the

 stomach. They can also enhance appetite and cure diseases like nausea. 

Here you can watch  my tomato mint chutney video on YouTube  and please subscribe to my channel.

 

Tomato Chutney

How to make tomato chutney instantly with less ingredients.
Ingredients?

Do you want to make tomato chutney for side dish for breakfast items like dosa,idly ,vada or roti with less ingredients?Here you can prepare this tomato chutney quickly. You can try this delicious chutney with steamed rice with a dollap of ghee. 

Ingredients :

3 medium tomatoes, choppped

1/2 tsp hing(asoefetida)

1 tsp mustard seeds

1/2 tsp methi(fenugreek) seeds

1 red chili sliced

2 tsp red chilli powder

1 tsp dhania (coriander) powder

1/2 tsp turmeric powder

A small portion of tamarind

2 cloves of garlic,

Salt to taste

1 tablespoon oil for frying

Method:

Heat 1/2 the amount of oil and add the methi.

Fry for a minute and then add the tomatoes.

Fry till the tomatoes turn soft.

Blend this into a smooth paste, along with the tamarind .Set aside.

Heat the rest of the oil and add the mustard seeds and the chopped garlic .

Fry till the mustard seeds splutter and the garlic browns.

Now add the spices(red chilli, turmeric and dhania) and fry for .half a minute.

Add  salt to the blended paste.

Goes very well with plain rice , dosa, idly and vada

Tomato Onion Chutney Recipe - Onion Tomato Chutney Recipe

Onion Tomato Chutney Recipe / How to make Tomato Onion Chutney Recipe

 

 Have a look at my you tube video 

 

   Tomato onion chutney or Onion tomato chutney recipe is a south Indian delicious dish that can be used for side dish for Idly,Dosa,Vada .You can consume it for steamed rice with ghee.The main ingredients for this recipe are tomatoes,onions,garlic , green chilies and red chilies.Here I put the chilies according to my taste buds if you are a spice lover add more chilies.

Tomato Onion Chutney

Ingredients :

• Tomatoes - 4
• Onions - 2
• Green chilies - 2
• Red chilies - 2
• Garlic pods - as required
• A sprig of curry leaves
• Salt to taste
• Oil - 1 tbsp

Method :

1. Wash the tomatoes and make two vertical cuts in each of the tomato. 
2. Likewise cut the onions too.
3. Wash the green chilies and curry leaves. Cut the the green chilies.
4. In a pan heat the oil ,add mustard seeds, and cumin seeds and fry well.
5. Now add green chilies and garlic pods .Fry until to get a good aroma.
6. Add tomatoes , onions and red chilies to the above seasoning and cook for 5 mins.
7. Add salt. Cover with a lid and stir in between.
8. Turn off the stove after well cooked and allow to cool.
9. Grind in a mixer jar. Transfer the chutney into a bowl.
10. Now heat a teaspoon of  oil in a seasoning ladle, add mustard seeds , cumin seed sand curry leaves fry well.
11. Add the seasoning to the chutney.Serve with idly , dosa or rice
12. Shelf life : 2 or 3 days in refrigerator

Pesarattu

How to make pesarattu?Andhra special recipe pesarattu is a popular breakfast item. Most of the  telugu foodies love this pesarattu or pesara dosa.Pesarattu is made with moong dal batter. Pesarattu can be prepared in two ways: with split green moong dal, and with raw moong dal.

Several studies have shown that Moong Dal Dosa or Pesarattu is low in sodium, saturated fat, and cholesterol, making it a very healthy snack option for people with diabetes, high cholesterol, and high blood pressure. There is a lot of protein in pesarattu, which is a fantastic weight-loss food. In fact, a cup of mung beans may provide a beneficial dose of fiber to reduce levels of LDL ("bad" cholesterol).

Telugu cuisine's pesrattu dosa is famous all over the world. A wonderful andhra veg dish is pesara dosa, especially for die-hard pesarattu fans.

Pesarattu (or pesara dosa)  / moong dal dosa is an easy to prepare as well as healthy and very popular and delicious andhra cuisine. Pesarattu is served for breakfast with upma and allam or palli chutney. The following is a list of tasty chutneys you can serve as a side dish to pesarattu.

Tomato palli chutney

Roasted dal or( Putnala pappu) and Coconut chutney

Tomato Chutney

Tomato Onion Chutney Recipe

Ingredients :
 Split green gram(without skin) – 1/4 kg
 Green chilies – 5

 Salt to taste
 Finely chopped onion - 1
 Vegetable oil
 Chopped ginger -2 inch

Method :

 Soak the pulses in water for about 4 to 5 hours.
 Drain the water from the pulses and add ginger pieces.
 Make a paste of these ingredients, but
let it be coarse but not fine.
 Heat the tava / pan and spread little the paste on it just as you do it for a dosa.
 Sprinkle a few drops of oil over it and also sprinkle the chopped onions  and chopped green chilies over it.
 After it turns golden brown remove it from the tava.

Recipe card:

Ingredients	Directions
Ingredients :  Split green gram(without skin) – 1/4 kgü  Green chilies – 5ü  Salt to tasteü  Finely chopped onion - 1ü  Vegetable oilü  Chopped ginger -2 inchü	Soak the pulses in water for about 4 to 5 hours.v  Drain the water from the pulses and add ginger pieces.v  Make a paste of these ingredients, butv let it be coarse but not fine.  Heat the tava / pan and spread little the paste on it just as you do it for a dosa.v  Sprinkle a few drops of oil over it and also sprinkle the chopped onions  and chopped green chilies over it.v  After it turns golden brown remove it from the tava.v

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