Archive for ‘Chutneys / Pachadis’

August 13, 2012

Vankayi-Dondakayi Pachadi – Guest Post by Avanthi Reddy

Here comes another guest post on Bhavya’s Cuisine by Avanthi Reddy.

Vankayi-Dondakayi Pachadi or Brinjal Tindoora Pachadi is a traditional Nellore Special pachadi which is spicy n yummy.

I’ve known Avanthi from my childhood and I thank her for posting her first guest post on my blog.

Here is a brief writeup about herself :

Hi…. I’m Avanthi from Hyderabad and my native is Nellore – the land known for delicious sea food n pickles. I’m a student of Management n Business Administration. I find cooking enjoyable. Food is never so delicious if there isnt a memory associated with it. Each one of the recipes bring back the memories. This is one of the few recipes that I’ve learnt from my maternal grandmother. When I came across my friend Bhavya’s blog Bhavya’s Cuisine , a small thought came across my mind to post my grandmother’s recipes in the guest post category . Happy to post my first guest post and here I’m with my recipe of Vankayi-Dondakayi pachadi….

Vankayi-Dondakayi Pachadi / Brinjal Tindoora Pachadi  : 


1 . Brinjal / Vankayilu – 1/4 kg  (chopped)
2. Tindoora / Dondakayi – 1/4 kg (chopped)
3. Tomatoes – 1/4 kg (chopped)
4. Green chillies- 250 gm
5. Dhaniya / Coriander seeds-2tbsp
6. Menthulu / Fenugreek seeds-2tsp
7. Aavalu / Mustard seeds-2tsp
8. Tamarind / Chinatapandu -100gms
9. Turmeric – a pinch
10. salt- to taste
11. Tempering / Seasoning :
Dry Red Chillies – 2
Mustard Seeds-1tsp
Curry Leaves
Heat oil in a wok and saute the green chillies,dhaniya,fenugreek seeds and mustard seeds . Keep aside and let it cool down.
Now, heat some oil again in a wok and saute the brinjal, tindoora and tomato pieces for sometime . Keep aside.
Soak the tamarind in water. Mix the sauted chilli mix,soaked tamarind and salt in the Indian mortar . To this, add pinch of turmeric and the vegetable pieces and grind well.
Heat some oil for tempering,add  the dry red chillies,mustard seeds and curry leaves .
Add the ground veegetable-tamarind mix to the seasoning and mix well .
June 7, 2012

Palli- Pacchi Mamidikaya Chutney / Groundnut n raw mango chutney

Palli mamidikaya chutney is a traditional Rayalaseema style chutney from Andhra. Using the bangalore mango adds up to the taste of this chutney. It goes well when served with hot rice. 

Preparation Time: 10 min

Serves : 3 .

Source : Mother in Law


1. Palli/groundnuts (roasted) – 4 fistfuls

2. Green chillies – 8

3. Bangalore mango( the mango that are sold on Indian beaches) – 1 full.

4. Salt- as required

5. Jeera / Cumin seeds – 1 tsp

6. Garlic – 5 cloves.

7. Onion, finely chopped – 1 small sized.

8. Oil ,little – for sautéing onions.

Method :

Grind the roasted ground nuts till the oil look is observed. Keep aside.

Then grind the green chillies and the mango to a fine paste. Accordingly add salt,jeera,garlic and grind again.

Then add the ground groundnut paste to the above and grind again. Remove the paste into a serving bowl.

Heat a small wok, add lil oil and fry the onion pieces till slight brown color. Add these fried onion pieces to the ground paste and serve.

September 27, 2011

Groundnut chutney / Palli Chutney-Rayalseema style

Preparation time : 5 minutes

Cooking time : 5 minutes.

Serves : 4

This is a very simple peanut chutney prepared in rayalseema style.Tastes quite different from the regular peanut chutney.


1. Roasted peanuts – 3 handsfull (should not be roasted too much)

2. Green Chillies – 4 to 5 ( roasted in very little oil)

3. Tamarind – little less than 1 inch

4. Garlic flakes – 5

6. small onion – chopped

7. Salt – as per taste.


Grind roasted green chillies and garlic flakes. Then add roasted peanuts and fry them. Add salt,washed tamarind piece and grind again. Add required amount of water (do not make it too watery as the taste varies) and onion pieces and grind.

Instead of grinding the onion, the chopped pieces can directly be added to the ground chutney.

August 29, 2011

Coconut chutney


Preparation n Cooking: 15 min

Source : Sailu’s Kitchen


1 cup grated fresh coconut(or cut into 2” pieces)

¼ cup of dalia (split chick pea, putanaala pappu)

3 green chillis


For Tempering/Tadka/Talimpu:

½ tsp mustard seeds

½ urad dal(minapapappu,black gram)

10 curry leaves (optional)

1 whole dry red chilli


Grind coconut, putnaala pappu and green chillis adding about 1/2 cup of water to a fine paste.

Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter. Add the urad dal and slightly brown it. Finally add curry leaves, remove from fire and add to the ground coconut paste.

June 29, 2011

Tomato Chutney

One of my favorite chutneys of all is this tangy tomato chutney. I learnt this from my amamma (granny) and must say this really tastes great. 

Preparation Time : 5 min

Cooking Time: 5 min

Serves : 3

Source :  Amamma


1. Tomatoes – 3 (finely chopped)

2. Garlic flakes – 8

3. Dry red mirchi – 3

4. Cumin seeds(Jeera) – 1 tsp

5. Urad dal (Minapappu) – 2 tsp

6. Coriander leaves(Kottameer) -fistfull

7. 1 Red Chilli  / 2 to 3 green chillies. (I prefer the red chillies as they taste more spicier)

8. less than 1/4 cup Tamarind water – 2 Inch tamarind soak in water and extract pulp. (depending upon the consistency you require. Do not use more than 1/4 cup of water).

9. Salt – as per your taste.


Fry the garlic flakes, Jeera, Dry Red mirchi(remove seeds and add after some time while frying), Urad dal , and green chillies in oil.

Remove oil from the pan and fry tomatoes in it. fry for 5 to 10min. then add kottameer and fry again till soft. Add salt and fry again for some time.

Then, grind the mixture in the following process

Firstly, grind the fried mixture of garlic falkes, green chllies, urad dal and dry red chillies. To this add 1 tsp of sugar and grind well again.Then add tamarind water and grind again.

Finally, add the tomatoes mixture to this and grind well.

Goes well with Idli , Upma and any kind of Dosa.

June 9, 2011

Senagapappu kobbari chutney(bengal gram n coconut chutney)

1. Senagapappu (bengal gram)- 3 tbsp
2. Green mirchi – 5 to 6
3. Jeera – 1/2 tbsp
4. Tamarind (soaked in water) – 2 small pieces
5. Coconut – half
Fry senagapappu, mirchi,jeera in little oil. (do not fry too much).
Grind them.
Add coconut and grind along with the above mixture.
Add tamarind and tamarind soaked water and grind again.
Add 1/2tbsp salt and grind till chutney is little loose and watery. Take the chutney into a bowl.
Fry 2 pinches of jeera and mustard seeds and add on the chutney.
June 8, 2011

Carrot Pacchadi in 2 minutes.

This is one of the most simplest recipe one can prepare. It doesn’t take much of our time…all it needs is jus 2 minutes!!! This goes well with rice and ghee as it tastes little like a pickle.

This does not stay fresh for a longer time…it has to be consumed on the same day ! In short…the rawness of the carrot along with the picklish flavor makes it taste different .



Preparation Time : 2 minutes

Marination time: 1 hour or more.

Serves : 2

Source : Amma

1. 2 Carrots – cut into small even sized pieces
2. 1 Green Mirchi – chopped
3. 2 tsp – red chilli powder (can add more to make it taste more spicy)
4. 1 tsp to 1 1/2 tsp salt (according to your taste)
5. Juice of 1 lemon
6. 3 tbsp oil
Mix all and keep aside for atleast an hour. Tastes good if all the ingredients are well marinated.
Serve with hot rice and ghee (must) .
June 6, 2011

Beerakaya Tokku Pachadi(ridge gourd peel)


1.Beerakaya /Ridge gourd (washed and skin peeled)- 2

2.Green chillies -2

3. Dry Red chillies (tear and de seed)-2

4.Urad dal/minapappu – 1tbsp

5. Jeera/cumin seeds – 1 tsp

6. Tamarind – very small lemon sized.

7. 2tsp oil

8. Tempering:

mustard seeds/aavalu – 1/2tsp

dry red chillies – 1 to 2

hing – big pinch

curry leaves -few

oil – 1/2tsp


Heat a tsp of oil, add ingredients 3,4,5 and stir fry for few seconds till dal turns red. Remove and keep aside.

In the same vessel, add another tsp of oil and add green chillies and saute for a minute. Add the peeled skin and fry on medium heat for  5 minutes or little more. Add tamarind to it and leave it aside to cool.

Once cool, coarsely grind the fried urad dal,dry red chilli and jeera.

Then, add the other ingredients that were fried along with tamarind & salt and corasely grind. Do not make it a smooth paste.

Keep aside in a a bowl.  Mean while, heat oil and prepare the tempering and add this to the ground mixture.

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