Onion Pachadi

Ingredients:
2 cups onion pieces
5-6 red chilies
1/4 tea spoon tamarind pulp
1 tea spoon jaggery
1/2 tea spoon mustard seeds
4-5 curry leaves
Oil
Salt
Method:
Heat oil, add mustard seeds.
When they start popping, add curry leaves and fry for sometime.
Grind the seasoning and all other ingredients to a paste without adding too much water.
Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked.
Note:
I ground it to a coarse paste. But I feel it will taste better if you can grind it to smooth paste.

Green Chilli Pachadi

Ingredients:
20 green chilies
1/2 cup chopped onion
1/2 cup peanuts
1 tea spoon jaggery
1/4 tea spoon tamarind pulp
1/2 tea spoon cumin seeds
1 tea spoon chopped garlic
1 tea spoon chopped ginger
3-4 strands coriander leaves
4-5 curry leaves
Oil
Salt
Note
Increase the amount of green chilies if you can handle more spicy dishes.
Method:
Heat a little oil and fry green chilies.
Take them out and add peanuts. Fry for sometime. Take them out.
Now add curry leaves, onion, garlic and fry till onions turn translucent.
Cool to room temperature.
Grind all the ingredients without adding water.
Take out in an airtight container and refrigerate.
This remains good for about 1 week. Serve with rice,chapathis,rottis.

Capsicum Pachadi

Ingredients:
1 orange bellpepper(capsicum)
2 tbl spoon chana dal
1/2 tea spoon chopped ginger
5-6 curry leaves
3 red chillies
A pinch hingu (asafoetida)
1/4 tea spoon tamarind pulp
Oil
Salt
Method:
Method:
Heat oil and add chana dal.
When they are fried, add curry leaves, red chillies, chopped bellpepper.
Add very little water and let it cook.
Grind this with ginger, tamarind, salt(do not add too much water)
Serve with idili dosa.

Kotimeeri Pachadi (coriander)

Ingredients:

1/2 cup coconut scrape
3-4 green chilies
5-6 curry leaves
1/4 cup coriander leaves
2-3 garlic cloves(small)
1/4 cup putnala(chutney)pappu
1/4 tea spoon tamarind pulp
Oil
Salt
Method:
Heat oil and fry green chilies.
Grind them along with all other ingredients.
Serve with dosa or idli.

Garlic Pachadi

Ingredients
4-5 cloves garlic (skin removed)
1/2 cup coconut scrape
4-5 red chillies
1/4 tea spoon tamarind pulp
Oil to fry
salt to taste
Method
Heat oil and fry garlic till brown
Grind the fried garlic with coconut,red chillies,tamarind,coconut and salt.
Serve this pachadi with hot dosa nad idli.

Ginger Pachadi with Coconut

Ingredients
1 cup coconut scrape
1 spoon ginger pieces
1/4th tsp tamarind pulp
4 green chillies
salt to taste
Poppu
1 spoon oil
1/2 tsp mustard
1/2 tsp minapappu
Few curry leaves
1 red chilli
Method
Grind coconut, ginger, tamarind, salt and chilies to a smooth paste adding required amount of water.
Heat oil and add mustard seeds.
When they start popping, add urad dal.
When dal turns slightly brownish, add curry leaves, broken red chilies.
Fry for a little while.
Pour this seasoning over chutney.
Serve the chutney with dosa or idli.

Groundnut Pachadi

Ingredients:
Ground nut 1 cup
3 to 4 red chillies
Tamarind pulp 1 spoon
Black gram 1 tsp
Mustard 1 tsp
Cumin seeds 1 tsp
Curry leaves a few
Method:
Take pan and fry red chilli,cumin seeds and black gram, and groundnuts.
Grind ground nuts, red chilly,cumin seeds,black gram,tamarind and salt
And make finepaste.
Take pan and add little oil.
Add mustard and curry leaves and fry them well.
Add grinded paste and mix well.
Remove from the pan and serve with Idli or Dosa.

Tomato Onion Pachadi

Ingredients
Tomato - 1 medium sized
Onion - 2 medium sized
1/2 tsp Urad dal(minapappu)
Red chillies - 3-4
Channa Dal 1 tablespoon
Mustard seeds 1 teaspoon
Urad dal 1 teaspoon
Asofoetida 1 pinch
curry leaves1 sprig
Tamarind paste 1 teaspoon (optional )
Coriander leaves
Method
Chop the onions and tomato roughly.
Season with mustard seeds, minapappu dal,channa dal and hingu.
Add the onions and saute for a while.
They need not become very soft and translucent.
Just saute them until the raw smell disappears.
Then add the red chillies and tomatoes and saute again.
Add curry leaves and cilantro and saute again and allow the mixture to cool.
Once cooled blend the above mixture along with tamarind and a little salt in a mixie.
Serve with hot idli and dosa.

Raw Onion Pachadi

Ingredients:
3 big onions
small lime size tamarind
3 to 4 red chillies
Salt to taste
Pinch of pasupu
Popu
Oil little
1/4th spoon mustard seeds
Few curry leaves
Method:

Grind all the above ingredients to a smooth paste.
Take some oil in a pan and add 1/4th spoon mustard seeds,few curry leaves and fry them.
Add this poppu to the grinded onion paste.
Your raw onion chutney is ready to serve.
Goes well with idli,dosa,and Minapa rotti.

Tomato & Onion Pachadi

Ingredients
Tomato 2 cups chopped
Onion 1 cup chopped
Salt to taste
Pinch of pasupu
Poppu
3 red chillies
1/4th spoon mustard
1/4th spoon jeera
1/4 th spoon danyalu
1 spoon senagapappu
Little mentulu
Pinch of hingu
2 spoons oil
Method

Take a pan after it heats add some oil.
After the oil heats add the poppu ingredients and fry them well.
Then add onion and fry for 2 mins till they become soft.
Add tomatoes to the pan and fry till they become soft and the water in it dries.
After the fried mixture cools add salt and pasupu and grind it in to smooth paste.
Your tomato pachadi is ready to serve.
This goes well with idili and dosa.
Note: My mom makes this pachadi and my son likes this pachadi a lot.

Allam Pachadi (ginger)

Ingredients
2 tbsp allam pieces
samll lemon size tamarind
2 tbsp bellam
salt to taste
1 spoon chilli powder
pinch of pasupu
4 to five garlic pods
mustard for poppu
oil to fry poppu
Method

Grind all the ingredient to paste leaving mustard and oil.
Take a pan add some oil.
After the oil heats add mustard seeds and pinch of hingu.
Then add the fried poppu to the paste of allam.
Allam pachadi is ready to serve.
Goes well with rice, idli, and dosa.

Coconut Chutney

Ingredients
Coconut 1 cup
green chilli 2
salt to taste
Poppu
little mustard seeds
1/4th spoon oil to fry the poppu
curry leaves 2-3
pinch of hingu
Method
Grind all the ingredients to a smooth paste.
Take a pan fry the poppu ingredients in the oil.
Add this poppu to the mixture of grinded coconut.
Pachadi is ready to serve with idli,dosa,and vada.

Putnala Pappu Pachadi

Ingredients
1 cup putnala pappu
2 green chillies
1 spoon jeera
1/2 cup curry leaves
salt to taste
2 spoons tamarind paste
3 pods of garlic
pinch of pasupu
Poppu
1/4th spoon mustard
1 spoon oil to fry
Method
Take a pan heat some oil in it.
Then add mustard seeds and fry it in the oil.
Keep aside the poppu.
Then again heat the pan and add 1 spoon oil.
Add the jeera o fry.
After that add chopped green chilies.
Then add the curry leaves and fry them well.
To this mixture add putnala pappu and fry for 1 min.
Take a jar and grind the aboove mixture after it cool.
Grind the mixture to a smooth paste adding salt,pasupu,tamarind paste,garlic pods and sufficient water to make a smooth paste.
Shift the mixture in the serving bowl and then add the poppu.
Your chutney is ready to serve with idli,dosa,and vada.

Coconut Chutney

Ingredients
Coconut 1 cup
chutney pappu
Green chilli chopped 1 spoon
salt to taste
Poppu
mustard 1/4 spoon
Curry leaves 4-5
1/4th spoon oil to fry poppu
Method
Grind the coconut,green chillies,and chutney pappu to a soft past adding little water.
Take a pan add oil and let it heat.
Add the mustard and curry leaves to fry.
Add the above fried poppu to the grinded coconut mix.
Chutney is ready to serve with idili,dosa,and vada.