4 Varieties of Curd Chutney Recipes

    In South Indian cuisine  curd used as regular basis.Because it cools the body in summer and act as a pro boitic agent.These chutneys are made in different styles with yogurt(curd).Lets get started with yummy curd chutney recipes to beat this hot summer . Here I am going to show you  four healthy  curd  recipes.
    1. potato curd chutney
Ingredients;

• boiled potatoes: 2
• curd - 1 cup
• green chillies - 2
• curry leaves - 1 sprig
• coriander leaves
• mustard seeds - 1/4 tsp
• jeera (cumin seeds )- 1 tsp
• asafoetida ( Hing)  - a pinch
• oil - 1 tsp
• salt -1 1/2 tsp 
•  

Metod;

1. Blend the curd with  wood beater  in a bowl and add salt and mix well
2. Peel the skin of the potatoes and slice the potatoes into 1/2 sized.
3. In a pan , add  teaspoon oil and shalow fry the potato slices.
4. Pour the fried potatoes  in the curd.
5. In the same pan  add another teaspoonful of oil and add  mustard seeds, jeera ,hing ,green chillie slices and curry leaves and fry until crackle.
6. Pour the seasoning into the curd potato  chutneyand garnish with coriander leaves.

2.Tomato curd chutney

         Ingredients:

• Tomatoes -       3
• curd - 1 or 2 cups
• green chillies - 3
• ghee  - 1tsp 
• oil - 2tsps
• salt - according to taste
•  red chilly- 1
• curry leaves
• coriander leaves

   For seasoning      ;

• mustard seeds - 1/2 tsp
• jeera (cumin seeds)
• urad dal - 1 tsp
• a pinch of hing        

Method ;

1. Whisk the curd with hand beater.
2. Add salt and mix well.
3. Cut the tomatoes into cubes.
4. Heat a pan and add a teaspoon of oil and  add the tomato slices and stir fry.
5. Cover with a lid and cook for 5 minutes in low flame.
6. Switch off the stove when the tomatoes are well cooked.
7.  In a pan,add a teaspoon of ghee and fry the musturd seeds,jeera,urad dal,hing and fry until the rich aroma is spreaded.
8. Then add green chilli slices,curry leaves and coriander leaves to the above seasoning and cook for a minute.
9. Now mash the cooked tomatoes well and add to the whisked curd.
10. Now pour the tadka/taalimpu to the curd.
11. Tomato curd chutney is ready to serve.

 3.Curd chutney with coconut :-
       Coconut curd chutney (kobbari kaya perugu pachhadi) is tastes best with  grated coconut.It is one of the best side dish for  idly,dosa and vada.It can be better consumed with hot rice also.Let us get started .

       Ingredients ;

• Fresh  grated coconut - 1/2 cup
• green chillies - 3
• red chilli - 1
• curd - 1 cup
• curry leaves - 1 sprig
• coriander leaves- for garnishing 
• ghee  or oil- 2tsps
• mustard seeds - 1/4 tsp
• cumin seeds (jeera)- 1 tsp
• urad dal (minappappu)- 1 tsp
• a pinch of hing

Method:

1. Whisk the curd .with a hand beater and add grated coconut and  salt and  mix  throughly..
2. Heat oil or ghee in a pan,fry the mustard seeds until splutter.
3. Add jeera,urad dal,red chilli piecesand hing one by one and stir fry.
4. Now add green chillie pieces and curry leaves and cook for one minute.
5. Add the tampering to the curd and coconut mixture and garnish with coriander leaves.

4. Bottlegourd curd chutney :-

 Bottle gourd curd chutney or sorakaya perugu pachhadi  /lauki curd/ dahi chutney is a simple  and seasonal dish with a different flavor.

  Ingredients :

• Sorakaya/bottlegourd - small sized 1
• curd/yogurt - 1 cup
• green chillies -3
• mustard seeds - 1/2 tsp
• cumin seeds -1tsp
• urad dal - 1 tsp
• chana dal - 1 tsp
•  red chilli- 1
• hing - a small pinch 
• salt to taste 
• oil /ghee - 2 tsps
• curry leaves - a sprig
• coriander leaves 
•  

Method:

1. Peel the skin of bottle gourd/sorakaya and cut into  cubes as your desired size.
2. Cook the bottle gourd cubes in pressure cooker along with salt.
3. Whisk the curd and place it in a bowl.
4. Add cooked bottlegourd cubes to the curd.
5.   In a pan heat oil or ghee and fry the tempering along with green chillies and curry leaves.
6. Add the tempering to the curd mixture and garnish with coriander leaves.
7. Now the bottlegourd chutney or sorakaya perugu pachhadi is ready to serve.
8. This is authentic andhra style sorakaya chutney which goes well with hot rice

 Note: While  preparing curd chutneys tempering  with ghee will enhance the taste of the recipe.
 

Tomato rasam

Ingredients :
 Red gram – 150 gms
 Black pepper – 1 tbsp
 Cumin seeds – 1 tsp
 Garlic – 6 flakes
 Turmeric powder – ½ tsp
 Tomato – 100 gms
 Curry leaves – 2 sprigs
 Oil – 1 tsp
 Mustard seeds – ½ tsp
 Red chili – 3 nos.
 Asafetida – ¼ tsp
 Tamarind – 15 gms
Method :
 Pound the black pepper, ½ tsp of cumin seeds and garlic into a fine paste.
 Cook lentils and use only the water (on top) for Rasam.
 Add the ground masala, chopped tomatoes and turmeric powder to the dal water and
boil till you get the aroma of the masalas.
 Temper with red chili, mustard seeds, asafetida, ½ tsp cumin seeds and curry leaves.
 Soak the tamarind in water for some time, blend it well and add this extract to rasam.
 Season well and serve hot after garnishing with chopped coriander leaves.

Pongal

                                                        Pongal


Ingredients:
 White rice – 1 cup
 Red gram – ½ cup
 Fresh ground pepper – ¼ tsp
 Whole peppercorns – ¼ tsp
 Salt -1 tsp
 Green chilies - 4
 A few curry leaves
 Asafoetida – a pinch
 Ghee – 1 tbsp
 Oil – 1 tbsp
 Green coriander – 1 tbsp
Method :
 Wash rice and pulses and drain water completely.
 In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
 Add the rice, pulses and asafoetida to this and fry for 3 minutes.
 Add 4 1/2 cups of water, salt and cover the sauce pan.
 Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
 Garnish with coriander.
 Serve hot with coconut chutney.

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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Simple Potato Cake

Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.De seed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.
Variation: Bake the same if desired, instead
Making time: 40 minutes

Potato cake

Kaju Burfi - Kaju katli recipe

Kaju burfi / Kaju kathli sweet recipe

How to make Kaju burfi/ Kaju katli sweet recipe
Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

Almond Mushroom Pate

Ingredients:

 2 tbsp Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tbsp Lemon juice
2 tsp Soya Sauce

Preparation:

   In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

VARIATIONS:
- Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips

   

Potato cutlet recipe

Ingredients:

Potatoes -5
ginger garlic paste -1 tsp
red chilli powder - 1 tsp
black pepper powder  - 1 tsp
dhania powder - 2 tsps
garam masala - 1tsps
salt - according to taste
coriander leaves
bread crumbs
corn flour 2 tbsps

Method ;
1.Boil the potatoes in pressure cooker

2.Peel the skin of potatoes and mash well in a bowl.

3 Cut the edges of the bread  and grind like a powder.

4.In a large bowl, mix the corn flour,black pepper powder,garam masala, dhania (coriander powder),red chilli powder,ginger garlic paste,salt and coriander leaves along with mashed potatoes .

5.Shape them into flat oval shaped cutlets.

6.Dust each with bread crumbs powder.

7.Heat oil and deep fry till golden brown .

8.Serve hot with tomato ketchup.

Gulabjamun

Have a blast  on Diwali with these gulabjamoons.

Cooking directions:

1.Add 1/4 measure of water gradually to 1 measure of MTR gulab jamun mix and knead gently into smooth dough.Keep aside for 5 minutes.

2. Apply oil/ghee on both palms.Shape the dough into small balls.

3.Deep fry in oil/ghee over medium flame,until golden brownTake out and keep aside for 1 minute.

4.Soak fried jamuns in hot sugar syrup(20mins)Until they completely absorb the syrup and serve hot.

SUGAR SYRUP:

Add equal measures of sugar & water.Boil for 10 minutes.add 1 litre water for 1 kg sugar.

Gulab jamoon sweet

Veg Manchurian

               Ingredients :-

(1)2 cups grated cabbage, 2 cups of grated carrots

(2)1 chopped spring onion, 2 chopped green chilies

(3)3-4 crushed garlic flakes, 2 tbsp corn starch or flour oil for deep frying, 1 tbsp soya sauce, salt to  taste   (4)1 tsp pepper powder, 1 tsp sugar, a pinch of ajinomoto, 2 tbsp oil

               

                 Preparation of vegetarian Manchurian :-

(1)Mix grated cabbage & carrots and squeeze the water out of them

(2)Now in a bowl take the squeezed cabbage & carrots and mix 1 tbsp corn starch & add few chopped chilies & add little salt to it

(3)Make small balls of the mixture

(4)Heat the oil in a pan and deep fry the balls till they are golden brown, drain & keep aside

(5)In a separate pan heat 2 tbsp oil

(6)Sauté garlic green chilies & spring onions

(7)Add water, salt, pepper powder, ajinomoto, sugar & soya sauce. Bring it to a boil

(8)Mix 1 tbsp corn flour with half a cup of cold water & stir into it, gently add the fried balls to the gravy

(9)Cook the vegetable Manchurian for 3-4 minutes & serve hot garnished with chopped coriander

Kura karam podi recipe

Kura karam can be used in  stuffed vegetable curries like dondaka(tindora),vankaya(brinjal) etc.,It can also be used in fries  as well.

• 1 cup chana dal 
• 1 cup urad dal  
• 1/2 cup dhania seeds(coriander seeds)
• 1 tsp cumin (jeera)
• 1/2 cup pallies
• 1/2 cup sesame seeds(nuvvulu)
• 1 teaspoon methi seeds
• 10 red chillies
• 1 table spoon oil
• small sized tamarind 
• 5 or 6 garlic pods
• 2 tsps salt 
• 1 tsp turmeric powder
• 10 pieces of  dry coconut 

Roast all the ingredients separately with oil and allow them to cool.Grind them in mixer jar and store it in an air tight container.

                                           

Cauliflower and Potato curry- Aloo Gobi Curry

 How to make Aloo Gobi Curry | Potato and Cauliflower curry

Ingredients :

• Cauliflower (gobi) - 1 medium size
• 2 potatoes
• 2 tomatoes
• 1 onion
• 2 green chillies
• 1 tsp ginger garlic paste
• 1 tsp turmeric
• 1 heaped tea spoon salt
• 1 tsp red chilli powder
• 1 tsp chat masala or garam masala
• few curry leaves
• coriander leaves

Cooking instructions:

1.  Wash and separate the cauliflower florets.Place them in hot water adding some salt.
2. Drain them after 10 minutes.
3. Heat apan with a table spoon oil,add mustard seeds,cumin and allow them to crackle.Add chana dal,urad dal and red chilli pieces fry them.
4. Add ginger garlic paste  when the raw smell is goes off add tomato  and onion slices,Stir fry.
5. Add cauliflwer florets, potato cubes stir fry
6. Add 1 glass of water and cover and cook on for a medium flame for 10 minuutes.Stir occassionally.
7. Add red chilli powder,salt, chat masala or garam masala .Mix well.
8. Add coriander leaves and mix well.
9. Serve  hot with rice or roti.

                                                                   

Potato fry (Aloo fry)

Try this simple ,quick and easy to make side dish crispy aloo fry .

Ingredients:

• potatoes ;1/2 kg
• red chilli powder -1 and 1/2 teaspoons
• salt - 1&1/2 tsp
• oil - for deep fry

Method :

1.  Wash the potatoes and peel the skin.
2. Cut them into 1 inch pieces
3. Pour oil for deep fry(approximately 3 table spoons) and heat the oil.
4. Once the oil is hot enough, fry the potato cubes  till they are crispy and golden brown.
5. Stir in between to prevent burning.
6. Remove the oil with a draining ladle .
7. Finally add red chilli powder and salt .
8. Mix well and turn off the flame.
9. Serve with rice or make it as a side dish for sambar or tomato dal.