Allam pachadi(chutney)

Ingredients:

* 100 gms ginger root, remove skin, wash, dry and slice
* 100 gms tamarind
* 100 gms grated jaggery or sugar
* 5 red chillis (adjust to suit your spice level)
* 1 1/2 - 2 tbsps salt
* a little over one-fourth cup oil
* 1 tsp methi/fenugreek seeds/menthulu
* 2 tsp coriander seeds/dhania/dhanyalu
* 1 tsp cumin seeds/jeera/jeelakara
* For tempering/poppu/tadka:
* 1 tsp mustard seeds
*10 fresh curry leaves
* 8-10 cloves garlic
* 2-3 tsps oil

Method:

 Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.

 Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.

 In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.

 Once cool, grind the fried ginger slices, softened tamarind, jaggery and  add salt to a fine paste.

transfer in to a dish and add the ground spice pwd.pickle ready,put tadka to this chutney

 Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds.

Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate.

Note:
 you can add store bought or pre-ground red chilli pwd (used for preparing pickles) 1 1/2 -2 tbsps and 1 tsp methi pwd to the ground ginger mixture instead of frying the dry red chillis and methi seeds.
Coriander seeds and cumin are optional ingredients.

This recipe goes to the event by sara's corner

http://simplysara07.blogspot.com/2011/02/healing-food-ginger-and-garlic.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FrhGx+%28Sara%27s+Corner%29

STORED AMLA PICKLE / Usirikaya

Ingredients :

*Amla ( usiri kayalu ) ; 1 kg
*Red chilli powder ; 150 gms to 200 gms ( optional) ( Preferable to three mangoes powder )
*Salt : 200 gms
*Cumin methi seeds powder : each 1/2 tsp ( Roasted powder )
*Ginger garlic paste : 200 gms ( each 100 gms)
*Vegetable oil : 250 gms
*Mustard seeds : 1 tsp
*Cumin seeds : 1 tsp
*Turmeric powder : 1/2 tsp

Method :

 Roast cumin seeds, methi seeds and grind in to smooth powder.

 Heat 1/2 oil in a deep bottomed bowl or kadai and when the oil is hot add cumin seeds, mustard seeds ( each 1/2 tsp ), once they pop add dry amla, 2 tsp salt and turmeric.

Put a plate on the bowl and pore some water in the plate. Cook in simmer about the amla pieces should become tender or smooth. ( Remove the plate, take the kadai in hands. kadai up and down to become the amlas uniformly. put the plate with little water. Like this three or four times up to amlas become smooth). Turn off the flame. Keep it a side for cooling.

Heat remain oil in a kadai and when oil is hot add remain cumin seeds and mustard seeds, let it to crackle add ginger garlic paste.

Fry for a minute Turn off the flame. keep it a side for cooling. After cooling add red chilli powder, salt, cumin seeds,methi seeds powder.

 mix well. Add cooked amla and 4 to 5 lemons juice. mix well and preserve in dry jar.

Amla pickle ready to serve with rice n ghee.

AAVAKAYA / STORED MANGO PICKLE

Ingredients :

*Red chilli powder : 1/2 kg. ( 500 grams ) (preferably three mangoes chilli powder )
*Salt : 1 kg ( approxmate 800 gms to 1 kg )
*Ginger : 1/2 kg ( pealed dry ginger )
*Garlic : 1/2 kg ( Pealed )
*cumin seeds : 25 gms
*fennu greek seeds ( Methi seeds ) : 25 gms
*Mustard seeds : 50 gms
*Turmeric powder : 2 tsp
*Ground nut oil ( palli nune ) : 1 kg
*Mango pieces : 3 to 3 1/2 kgs ( cut in to medium size pieces )

For popu :

Cumin seeds : 50 gms
Mustard seeds : 50 gms

Method :
 Take dry ginger, garlic in a jar and grind in to smooth paste.

 Roast cumin seeds, methi seeds. Keep it a side for cooling. After cooling grind in to smooth powder. 
Mustard seeds grind in to smooth powder.

 Heat oil in a deep bottomed kadai, when the oil is hot add cumin seeds, mustard seeds ( cumin seeds, mustard seeds each 50 gms for popu ). Let it to crackle. Turn off the flame. Keep it a side for cooling.

 Take ginger garlic paste,red chilli powder, salt , turmeric powder,Fennu greek powder, cumin seeds powder, mustard seeds powder (optional) in a dry big bowl and mix well, add popu oil, mix well.

Then add some mango pieces ( mango pieces add 4 to 5 times). Mix well. Then add some mango pieces. mix properly.Keep it aside.

 Then mango pieces marinated with chilli powder and salt. After two days mix well with a dry spoon or hand.

Mango pickle is ready to serve. This is very good and tasty pickle ,this will goes well with rice n some roti's. along with some ghee.

Hmmm yummy tummy ..my mouth is watering while i was posting this recipe..let,s go n taste it...

Keera/Green cucumber pickle(Instant pickle)

Ingredients :

*Keera/Cucumber green-Medium size 2
*Mustered seeds- 4 tsp
*Red chilli powder 4tsp
*Fenugreek seeds 1 tsp
*Salt to taste
*Lemon-1 medium size(optional)
*Oil

Method :

Wash the cucumber and  peel the skin off (if the skin is too thick),

chop the keera in to big chunks,grind the mustard seeds,fenugreek seeds seperately as a fine powder.

In a mixing bowl add cucumber chunks,chilli powder,mustard powder,fenugreek powder,salt together with little oil to get uniform mixture.

After thorough mixing adjust the salt by tasting th pickle,add lemon juice up to your taste, finally put tempering if you required so.

Take the clean jar and transfer pickle by adding the remaining oil to that.set aside for 24 hrs..

It stays for 3-4 days only not for long period.

Serve with hot rice  n dollop of ghee

Note : You can also use many types of cucumbers like (regular cucuber,chineese,japaneese,salad,english,indian) same procedure

Dosa Ooragaya / Ready made Cucumber Pickle(Yellow cucumber)

Ingredients :

* Yellow Cucumber : 1 big sized
*Salt : 1 1/2 table spoons
*Turmeric : 1/2 teaspoon
*Mustard seeds powder : 2 teaspoons ( This powder to be prepared by grinding mustard seeds )

Pre Preparation

 Wash and peal the cucumber and drain water.

Cut in to small pieces. Add some salt and turmeric. Mix well. Leave it for two hours.

Then squeeze out the water from cucumber pieces with hands. Now mix mustard seeds powder.

For seasoning/tempering/popu :

*Vegetable oil : 3 table spoons
*Mustard seeds : 1/2 teaspoon
*Cumin seeds : 1 teaspoon
*Fennu greek seeds : 1/4 teaspoon
*Red chilli powder : 2 table spoons
*Salt : 1 1/4 table spoons
*Garlic crushed paste : 2 teaspoons

Method :

In a  pan fry 1/4 tsp cumin seeds and fennu greek seeds ( methi seeds ). With out oil till they become light red. grind them in to fine powder.

For popu:

Heat oil in a popu pan, once the oil is hot add mustard seeds, cumin seeds, let it to crackle. Add garlic paste,fry for a minute.

Turn off the heat. Keep it aside for cooling. Add red chilli powder, salt, cumin methi seeds powder, pinch of turmeric powder and prepared cucumber pieces.

Mix well. Keep this pickle in a clean container and keep it. From the next day cucumber pickle ready to serve.

This is very tasty to hot and cool rice.

RAW MANGO CHUTNEY

Ingredients:

*1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
*½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
*3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
*salt to taste

For tempering:

*cilantro for garnishing
*1 tsp mustard seeds
*8-10 fresh curry leaves
*big pinch asafoetida
*1 tsp oil
*3/4 tsp split black gram (minappa pappu) – (optional)
*1 dry red chilli (optional)

Method:

 Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water.

 A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)

 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.

 Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.

 Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.