Raw Mango Moong Dal Pickle Recipe | How to make Raw Mango Moong Dal Pickle | (Pesara Avakaya)

Hi friends, thank you all for visiting my website. Today's recipe is raw mango moong dal pickle. Pesara avakaya or raw mango moong dal pickle is very simple to make. Pesara avakaya is less spicy and kids favourite pickle. Whereas regular Avakaya or Mango pickle is a spicy and mouthwatering recipe special to Andhra and Telangana. Though people of other states too make it, the spicy taste and the colour (that comes to it with the use of chilli powder) are exclusive only to the Telugu states. Making of avakaya or mango pickle is considered to be a big event during the summer season every year. Raw mango moong dal pickle stays for a period of one month to three months. Still we have to prepare in a clean and dry place. And, we should use only dry and clean spoons to mix it.

Check out for other pickles here:
Mango Pickle
Magaya Pickle
Mamidikaya Turumu Pachadi
Pulihora Avakaya
Menthi Mukkalu

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We have to be very carefull while choosing mangoes for pickling. Mangoes that are sour in taste and have fiber should be selected for the pickles, but they should not be too much sour also. When we bite them for tasting, we should get some fibre with it. This makes the pickle last long and taste great. While getting the mangoes is a task involving knack, cutting them is a herculean task. We use a special cutter for the mangoes that can cut the seed inside. The shell should not get separated while cutting, but the seed inside has to be taken off. The shell part should stay attached to the mango pieces to hold the ingredients to sink into the pieces -- the process of osmosis.

Still sometimes some of the mango pieces may get destroyed. They do not have their shell attached to them. So we make pesara avakaya with slightly destroyed pieces. As in the mango pieces which do not have hard shell. Actually we do not use those pieces in avakaya mango pickle, either we discard them or use them for raw mango moong dal pickle.

Now, coming to making of the recipe, the below mentioned quantities must be followed. They may vary depending on two things -- the sourness of the mangoes and the size of the mango. Usually, a mango can yield 8 to 12 pieces. Just in case, salt can be addedd after three days also. Here you go!!!

Raw Mango Moong Dal Pickle Recipe | How to make Raw Mango Moong Dal Pickle | (Pesara Avakaya)
Author: Sailaja Angara
Preparation Time: 60M
Cooking time: NIL
Servings: 1 Kg

Pesara Avakaya -- Simple and easy, kids friendly and less spicy pickle.

Ingredients:

• 3 Medium Size Mangoes
• 1 Cup Pesara Pappu/Green Gram
• 1 Cup Salt
• 2 Cups Red Chilli Powder
• 1/2 Ltr Gingelly Oil
• 1 Tbsp Turmeric Powder
• 1/4 Tbsp Fenugreek Seeds
• 1 Tbsp Asafoetida

Procedure:

1. Sun dry pesara pappu or green gram for 3 to 4 hours.
2. Grind the Sun dried green gram into a fine powder.
3. Wash the mangoes. Wipe them with a dry and clean cloth and cut the mangoes into pieces in the required size.
4. Remove the thin filmy layer on the seed which is attached to the hard shell of the pieces. Keep them aside.
5. In a wide tub or plate, add turmeric powder, fenugreek seeds.
6. Then add salt, red chilli powder and pesara pindi or green gram powder.(Step 2)
7. Mix all of them well.
8. Add mango pieces and mix again.
9. Add oil litlle by little and mix again.
10. Once all the ingredients combine well, transfer the pickle into a clean and dry jar.
11. Keep it aside for one day.
12. On the second day, open it and mix all the ingredients well with a dry and clean spoon.
13. Serve raw mango moong dal pickle recipe with hot piping rice and a spoon of ghee.

Teepi Avakaya Recipe | How to make teepi avakaya | (Bellam Avakaya or Sweet Avakaya)

Hi friends, thank you all for visiting my website. Today's recipe is teepi avakaya or sweet avakaya. Summer is the season for mangoes. Avakaya or Mango pickle is a spicy and mouthwatering recipe special to Telugu people. But, teepi avkaya or sweet avakaya is sweet version of the most famous avakaya. Teepi avakaya is made with jaggery and sugar. We do not use regular mangoes for making sweet avakaya or teepi avakaya. We have to use only totapuri mango to make sweet avakaya or teepi avakaya. Totapuri mango does not taste as sour as other mangoes we use for pickling. It has got a bit sweet taste too. Normally we cut them and sprinkle little salt and chilli powder mix and savour them during summer evenings. This teepi avakaya can also be stored year long. Those who don't like sweet taste in spciy food cannot enjoy this. :D
All the instructions given for avakaya or mango pickle stands good for this teepi avakaya also.

Just follow the procedure instructions given in the recipe to get a proper teepi avakaya. If you don't get totapuri mangoes, only and only if you do not get them, use less sour tasted mangoes to make teepi avakaya. Teepi avakaya can be served with dosa or idli, it can replaced with any other chutney. The best side dish to munching with curd rice.

Check out for other pickles here:
Mango Pickle
Magaya Pickle
Mamidikaya Turumu Pachadi
Pulihora Avakaya
Menthi Mukkalu
RawMango Moong Dal Pickle

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Teepi Avakaya Recipe | How to make teepi avakaya | (Bellam Avakaya or Sweet Avakaya)
Author: Sailaja Angara
Preparation Time: 60M
Cooking time: NIL
Servings: 2 Kg

Teepi avakaya -- serve it with dosa or idli.

Ingredients:

• 5 to 7 Totapuri Mangoes
• 2 Cups Salt
• 3 Cups Mustard Powder
• 2 Cups Red Chilli powder
• 1 and 1/2 Kg Jaggery
• 1/4 Kg Sugar
• 1/4 Ltr Gingelly Oil
• 3 Tbsp Asafoetida
• 1 Tbsp Turmeric Powder
• 1 Tsp Fenugreek Seeds

Procedure:

1. Wash the mangoes. Wipe them with a dry and clean cloth and cut the mangoes into pieces in the required size.
2. Remove the thin filmy layer on the seed which is attached to the hard shell of the pieces. Keep them aside.
3. Take a deep,wide, clean and dry bowl/plastic tub and wash it, wipe with dry cloth.
4. Keep it under sun for sometime before using.
5. Chop jaggery and keep it aside.
6. Add turmeric powder, fenugreek seeds, salt, mustard seed powder into the tub, and then red chilli powder and mix all of them well.
7. Add jaggery to the above masalas.
8. Add little oil so that all the masalas mix together well.
9. Add sugar to get perfect sweet taste.
10. Add handful of mango pieces and combine them with the above masala.
11. Once done, drop them along with the masala into the ceramic jar or bharani or jaadi or we can use Plastic bucket with a lid.
12. Or else whatever the container that is used for storage.
13. Ceramic Jaadi or bharani is always ideal and advisable to store any pickles.
14. Repeat the same with the rest of the mango pieces while adding oil in between.
15. Once done, cover it with a lid and tie it with a dry and clean cloth.
16. Keep it aside for two days. On the third day, open it and mix it well with a dry and clean spoon.
17. Transfer the entire pickle into a wide plate.
18. Keep it under the Sun for 2 days, to get the sugar syrup melt and mix with the pickle.
19. Sun drying would give the pickle nice juicy texture also.
20. AFter 2 days of Sun drying again transfer teepi avakaya into a clean and dry jar, cover it and tie it with a clean cloth.
21. Tieing with a clean cloth keeps the aroma of the pickle intact for full year.
22. If Sun drying is not possible, we can use as it is.
23. Serv teepi avakaya with rice, dosa or idli.

Tangy Pumpkin Curry Recipe | How to make Pumpkin Curry | (Thiya Gummadi Kaya Kura)

Hi friends, Thank you for visiting my website. Today's recipe is pumpkin curry. For the last 15 days I was posting or updating an old post everyday. I had to take break for 2 days, I could not post as I was busy with some other work. Sorry to all my visitors. Coming to today's recipe, this easy pumpkin curry recipe is simply the best with lot of flavours added to it. Tangy pumpkin curry is delicious, quick and easy side dish for rice or roti. The sour taste from tamarind takes the pumpkin curry to the next level. And also it adds health benefits. Pumpkin is a rich source of Vitamin A which is good for vision. And antioxidants which helps in maintaining supple body tissues. Potassium present in the pumpkin is also good for maintaining a healthy blood pressure.

Check out for other curry recipes for rice and roti:
Goru Chikkudukaya curry
Sorakaya Curry
Phool Makhana Curry
Kadhi Recipe
Raw Mango curry

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Tangy Pumpkin Curry Recipe | How to make Pumpkin Curry | (Thiya Gummadi Kaya Kura)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 20M
Servings: 6 people

Tangy pumpkin curry for roti or rice.

Ingredients:

• 2 Cups diced Pumpkin
• 1 Large Onion
• 2 Green Chillis
• 1 Tsp Ginger Garlic Paste
• 1/2 Tbsp Tamarind juice
• Salt to Taste
• 1 Tsp Turmeric Powder
• 1 Tsp Coriander Powder
• 1 Tsp Red chilli Powder
• 1 Tbsp Oil
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Black Gram
• 1/2 Tsp Bengal Gram
• 5 to 7 Curry Leaves
• 1/4 Tsp Asafoetida/Hing
• 1/4 Tsp Jaggery(Optional)

Procedure:

1. Chop onions and slig green chillis.
2. Dice pumpkin also to get 2 cups of it.
3. Heat oil in a thick bottom pan, add mustard seeds, black gram.
4. When they start spluttering add bengal gram and cumin seeds.
5. Add chopped onions and slit green chillis.
6. Saute them till the onions turns translucent.
7. Add ginger garlic paste and saute till the raw smell goes off.
8. Add salt, turmeric powder and mix them well.
9. Add coriander powder, red chilli powder and combine well.
10. Add diced pumpkin pieces too and combine well.
11. Sprinkle little water, cover and cook.
12. Cook pumpkin curry for 2 to 3 minutes.
13. Once the pumpkin softens add tamarind juice and 2 tbsp water.
14. Allow this to cook for another 4 to 5 minutes.
15. If adding jaggery, add jaggery in this step. Add jaggery and cook for another 2 to 3 minutes.
16. Once the pumpkin cooked well and the moisture present in the curry evaporates, switch off the flame.
17. Serve Tangy pumpkin curry recipe with hot piping rice or roti.

Mamidikaya Turumu Pachadi Recipe | How to make Mamidikaya Turumu Pachadi | (Grated Mango Pickle)

Hi friends, thank you for visiting my blog. Today's recipe is mamidikaya turumu pachadi. Grated raw mango pickle is what exactly this recipe is. Mamidikaya is nothing but raw mango. Mamidikaya turumu pachadi is all time favorite to one and all. It is the season for pickles with raw mangoes. We get different varieties of pickles in the market but mamidikaya turumu pachadi won't be available. So we prefer to make it. Serve it with hot rice and ghee. We cannot store mamidikaya turumu pachadi for long. Grated mango pickle can be stored for a month or two only.

Check out for other pickle:
Dosakaya Avakaya
Tomato Pickle
Avakaya

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Mamidikaya Turumu Pachadi Recipe | How to make Mamidikaya Turumu Pachadi | (Grated Mango Pickle)
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 5M
Servings: 1KG

Mamidikaya turumu pachadi -- tasty, yummy and less spicy -- kids favourite side dish for rice .

Ingredients:

• 5 Medium size Raw Mango
• 1 Cup Red Chilli Powder
• 1 Cup Mustard Powder
• 1/2 Cup Salt
• 1 Tsp Turmeric Powder
• 1 Tbsp Fenugreek Seeds
• 1 Tsp Asafoetida
• 1/2 Ltr Sesame Seeds Oil/Til Oil
• 1 Tbsp Black Gram
• 1 Tbsp Mustard Seeds
• 1 or 2 Red Chillis
• 1 Tsp Fenugreek Powder

Procedure:

1. Dry roast fenugreek seeds.
2. Roast them till the aroma of fenugreek seeds comes out.
3. Allow it to cool and grind it to make a fine powder. Keep it aside.
4. Peel the raw mangoes and grate them.
5. In a wide plate add turmeric powder and fenugreek seeds.
6. Add red chilli powder also to it.
7. Mix all of them well.
8. Add these powders mix to the grated mangoes.
9. Mix all of them well.
10. Heat oil in a thick bottomed pan.
11. Add mustard seeds, black gram and red chillis.
12. Add asafoetida and fenugreek powder.
13. When the mustard seeds started crackling switch off the flame and keep it aside.
14. Allow this tadka to cool completely.
15. Once the tadka come to room temparature.
16. Add the mamidikaya turumu or grated mango to the tadka.
17. Mix it well and serve.
18. Serve mamidakaya turumu pachadi recipe with hot piping rice and a drop of ghee.

Aam Panna Recipe | How to make Aam Panna Juice | (Raw Mango Juice)

Spicy Masala Makhana Recipe | How to make Spicy Masala Makhana Recipe at Home | (Roasted Makhana Recipe)

Hi friends, Thank you for visiting my website. Today's recipe is spicy masala makhana. Phool makhana or lotus seeds are good for health tea time snacks. Phool makhana is a good source of protein and fibre which are beneficial in weight loss and fat loss. Makhana is also rich in antioxidants which protect us from inflammationa and chronic diseases. Researches are going on, phool makhana are good for heart health and helps in controlling blood sugar levels too.
I am checking for recipes with makhana I found roasted masala makhana recipe. It seems very intersting and very easy to make ghee roasted makhana recipe. Roasted masala makhana, is a best savoury recipe can be enjoyed anytime during the day.
Check out for other healthy savoury recipes here:
Spicy Mixture
Bhakarwadi
Thattai
Fried Chana Dal
Poha Chivda

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Spicy Masala Makhana Recipe | How to make Spicy Masala Recipe at home
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 15M
Servings: 100 Grms

Spicy Masala Makhana - A good to go savoury item can be enjoyed anytime.

Ingredients:

• 100 Grams Phool Makhana/Lotus Seeds
• Salt to Taste
• 1 Tsp Red Chilli Powder
• 1 Tsp Garam Masala Powder
• 1 Tsp Dry Mango Powder
• 1 Tsp Chat Masala
• 1 Tbsp Ghee
• 1 Tsp Turmeric Powder

Procedure:

1. Heat ghee in a thick bottomed pan.
2. Saute makhana till they turn crispy.
3. When we press makhana, they should break into a powder.
4. We have to saute them till such time.
5. This make take 5 minutes.
6. Switch off the flame add all the dry ingredients one after the other.
7. First of all add turmeric powder, salt and then add red chilli powder.
8. Combine them well and then add chat masala, dry mango powder and lastly garam masala.
9. Mix all of them well so that all the masalas stick to the makhanas.
10. Enjoy Spicy masala makhana at anytime during the day along with a cup of hot tea.

Bajra Roti Recipe | How to make Bajra roti Recipe | (Bajra Roti for weight loss)

Hi friends, Thank you very much for visiting my website. Today's recipe Bajra roti. Bajra is called Pearl Millet in English. The year 2023 is announced as the year of Millets by #UnitedNations general assembly. So lot of millet recipes flooding in the internet. Though I have the habit of making different recipes with millets like jowar, ragi and bajra but did not posted till recently. Now I am making them again and posting different recipes. Of course I did not make snacks or sweets with millets. I make only dosa, roti and mudde sometimes upma with millet rawas. I could not shoot bajra roti recipe video this time. But next time when I prepare bajra ki roti recipe surely would shoot and upload video.
Bajra have many health benefits like it helps in weight loss. Bajra is composed of complex carbs slowly absorbed by the body, so it prevents us from overeating. Bajra ki roti is good for diabetics. Bajra is high in fibre so gets digest slowly, this would keep the blood sugar levels in check. The insoluble fibres present in bajra acts as proboitics that regulate digestive health too.
Check out for other roti recipes:
Jonna Rotte
Roti
Jowar Roti
Kashmiri Roti
Missi Roti

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Bajra Roti Recipe | How to make Bajra Roti Recipe
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 20M
Servings: 6 people

Bajra roti another best recipe for weight loss.

Ingredients:

• 2 and 1/2 Cups Bajra Flour
• Salt to Taste
• 2 and 1/2 Cups Water
• 1/2 Tsp Red Chilli Powder
• 1/4 Tsp Turmeric Powder
• 1/2 Tsp Garam Masala Powder
• 1 Tbsp Oil

Procedure:

1. In a thick bottom pan, add water and salt.
2. Add oil and allow the water to boil.
3. Once water reaches rolling boil, add bajra flour.
4. Cover and let it cook for 2 to 3 minutes.
5. Switch off the flame and mix it well after 3 minutes.
6. Transfer the dough mix onto a plate.
7. Once the dough mix cooled to handle add chilli powder, turmeric powder and garam masala powder.
8. If you don't want all the above masalas you can skip the above step.
9. Knead the dough well for 2 minutes.
10. Make equal portions of the dough and roll each of them using rolling pin into 5 to 6 inches diameter circle.
11. The roti should be 2 to 3mm thin.
12. Heat iron roti tawa.
13. Place the rolled bajra roti onto the hot tawa.
14. Allow the roti to cook for a minute.
15. Flip it and press gently with a spatula. The bajra roti would puff up.
16. Cook on the other side also for a minute.
17. Once the roti cooked well, we can find all the brown spots on the roti.
18. Apply little oil or ghee on bajra roti.
19. Serve hot bajra roti with any spicy curry like Phool Makhana curry.

Garam Masala Powder Recipe | How to make Garam Masala Powder at home | Home Made Garam Masala Powder

Hi friends, Thank you for visiting my website. Today's recipe is garam masala powder. Garam Masala Powder -- is a mixture of spices. It is a blend of ground spices and used in most of the North Indian cuisine. Of course now a days it is added in some of the South Indian recipes also. My MIL is the inspiration for making it. She prepares garam masala powder at home in two ways one is sun dried and the other is roasting and making powder. She used to make coarse powder. She likes that aroma and its rough texture very much. Once I took over cooking and she is off from it, started using store bought garam masala powder. She disliked garam masala powder from stores, but poor lady never said anything. After some period I realized that she is not liking it so started making. I stay in an independent house and get lot of sunlight. The place where I live is too sunny and it's hot too. So, I prefer to make sun dried version only, a simple method. Get all the ingredients in one plate and keep it under the Sun for two to three hours and make powder.

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Garam Masala Powder Recipe | How to make Garam Masala Powder at home
Author: Sailaja Angara
Preparation Time: 5M + Drying time
Cooking time: Nil
Servings: 500 Grms

Ingredients:

• 1/2 Cup Coriander Seeds
• 1/4 Cup Cumin Seeds
• 1 Tbsp Black Pepper Corns
• 2 Tbsp Cloves
• 2 Tbsp Cinnamon Sticks
• 12 to 15 Cardamom
• 5 to 7 Bay Leaf
• 1" Long Dry Ginger
• 1/2 Tsp Fennel Seeds
• 1 Nutmeg

Procedure:

1. Add all the ingredients in one plate.
2. Keep it under the Sun for three to four hours.
3. If we do not have the Sun we can make dry roast them in a kadai.
4. During cloudy days I roast them and grind.
5. Once all of them are dried or roasted well.
6. In blender jar add all of them and blend to make garam masala powder.
7. Make a fine or coarse powder according to our choice.
8. Store garam masala powder in an air tight container.
9. Refrigerate it or leave it outside is our choice.
10. Use garam masala powder in curries or in gravy curries.

Phool Makhana Curry Recipe | How to make Phool Makhana Curry | (Lotus Seeds Curry)

Hi friends, thank you all for visiting my website. Today's recipe is phool makhana curry. Phool makhana or lotus seeds are a type of seeds derived from the euryale ferox plant. Makhanas are widely cultivated throughout Asia. Makhanas are roasted and enjoyed as a savory snack or made curries and also payasam. Makhana is a good source of protein and fiber, and also have micronutrients like calcium, magnesium, iron, and phosphorus. Researches are going on, phool makhana are good for heart health and helps in controlling blood sugar levels too. I already posted spicy masala makhana recipe in the website. Click here for the recipe. This is the first time I cooking phool makhana. I picked this recipe from a vernacular mmagazine. I tried it with rotis and everyone liked it. So from then onwards it added into my regular menu list.
Check out for other side dishes for roti or chapati:
Palak Poriyal
Goru Chikkudu Curry
Methi Chaman
Kadhi Recipe

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Phool Makhana Curry Recipe | How to make Phool Makhana Curry
Author: Sailaja Angara
Preparation Time: 5M
Cooking time: 15M
Servings: 4 People

Phool Makhana Curry - Another variety side dish for roti.

Ingredients:

• 1 Cup Phool Makhana/Lotus Seeds
• 1 Onion
• 3 to 4 Tomatoes
• 10 to 12 Cashew Nuts
• 2 Green Chilli
• 1 Tsp Ginger Garlic Paste
• Salt to Taste
• 1 Tsp Red Chilli Powder
• 1/2 Tsp Coriander Powder
• 1/2 Tsp Garam Masala
• 1/4 Tsp Kasoori Methi
• 1/4 Tsp Turmeric Powder
• 3 to 4 Cloves
• 1" Cinnamon Stick
• 1 Bay Leaf

Procedure:

1. Heat oil in a kadai, fry phool makhana in that till they become crisp.
2. eep aside.
3. Finely chop onion. Slit green chillis.
4. In a blender jar, add tomatoes and cashew nuts.
5. Blend them to make soft and smooth puree.
6. Heat oil in a kadai, add cloves, cinnamon stick and bay leaf.
7. As they start spluttering add chopped onions.
8. Saute them till they become soft. Add slit green chillis and mix them well.
9. Add ginger garlic paste. Saute it till the raw smell goes off.
10. Add salt and turmeric powder.
11. Add red chilli powder, garam masala and coriander powder.
12. Combine all of them well and fry till oil separates.
13. Add tomato puree and mix it well.
14. Add water and allow the onion and tomato masala to cook.
15. Add roasted phool makhana and mix them well.
16. Allow this to cook for another 3 to 5 minutes or till the makhana becomes soft.
17. Sprinkle kasuri methi on top of it and switch off the flame.
18. Serve phool makhana curry recipe with roti or chapati.

Radish Chutney Recipe | How to make Radish Chutney | (Mullangi Chutney)

Hi friends, thank you for visiting my website. Today's recipe is radish chutney. White radish is available only during mid winter. Whenever I see the radish I feel like making different recipes. We get abundantly during winter season. I make radish paratha and recently I posted mullangi mukkalu or radish salad for dal. Radish is a good source of antioxidants and also have a good amount of vitamin C, which acts as an antioxidant to protect your cells from damage. Radish also have minerals like calcium and potassium which helps in lower the high blood pressure and also reduce the risks of heart disease. Radish is also a good source of natural nitrates that improve blood flow.
Radish chutney is a good accompaniment with hot piping rice.
So this healthy vegetable can be consumed in different ways like:
Muli Paratha
Mullangi mukkalu

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Radish Chutney Recipe
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 15M
Servings: 4 People

Radish chutney -- serve it with hot piping rice.

Ingredients:

• 1 White Radish
• 1 Onion
• 1 Tbsp Groundnuts
• 1/4 Tbsp Bengal Gram/Chana Dal
• 1/2 Tbsp Coriander Seeds
• 1/4 Tsp Cumin Seeds/Jeera
• 7 to 9 Red Chillis
• Salt to Taste
• 1/2 Tbsp Tamarind
• 2 Tbsp Oil
• 1 Tsp Turmeric Powder


Ingredients for Tadka:
• 1/4 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Black Gram/Urad Dal
• 1 or 2 Red Chillis
• 1 Tsp Asafoetida/Hing
• 4 to 6 Garlic
• 4 to 6 Curry leaves

Procedure:

1. Peel the skin and chop radish.
2. Chop onion also.
3. Heat a pan, add ground nuts and roast them for 2 minutes.
4. When they start changing the colour add chana dal.
5. Roast them again for a minute.
6. Once the chana dal also starts changing colour add coriander seeds and cumin seeds.
7. When they start spluttering add red chillis.
8. Keep this aside to cool.
9. Heat oil in a kadai, add chopped onion.
10. Saute them for a minute. Then add chopped radish.
11. Saute both of them together for 3 to 5 minutes.
12. Add tamarind and turmeric powder.
13. Cook them for 5 minutes or till the radish softens.
14. Keep them also aside to cool.
15. In a blender jar add the above made ground nut masala.
16. Grind it to make coarse powder.
17. Add the cooked radish, onion and salt to taste.
18. Again blend to make smooth chutney.
19. Heat oil in a kadai, add all the ingredients under 'Ingredients for Tadka'.
20. Let the mustard seeds splutter. Add the tadka to the above made radish chutney.
21. Serve radish chutney recipe with hot piping rice.

Erragadda Karam Recipe | How to make Spicy Onion Chutney | (Side dish for idli, dosa)

Hi friends, thank you all for visiting my website. Today's recipe is erragadda karam. It is basically made with onions and red chillis. We Telugu people like to have spicy food most of the time. Chutneys or pickles are very important among them. In the breakfast menu, we wish to have only chutneys or spicy sambar and curry. Every day we may not be able to prepare chutneys so prepare one or two of them and keep them available. So that we can serve as and when it is necessary. Erragadda karam is one among them.
People of my native place Nellore call onions as erragadda, may be because of the colour of it. So chutney made with onions and red chillies are called Erragadd karam. It is the best accompaniment for dosa and idli or even serves it with upma also. It can be stored for one week or even more if we refrigerate it. I have learned it from my aunt when I visited her place last month. Always she keeps this chutney available on the table. Making erragadda karam is very easy, just soak red chillis and add one or two onions, cumin seeds, salt, and grind it to make smooth chutney for dosa and idli.
Check out for other chutney recipes for dosa, idli:
Tomato Chutney
Green Chilli Chutney
Ava Perugu Pachadi
Coconut Chutney
Groundnut Chutney

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Coconut Tomato Pachadi Recipe | How to make Coconut Tomato Pachadi | (Side dish for Rice)

Hi friends, thank you for visiting my website. Today's recipe is coconut tomato pacphadi. Coconut chutney with tomato is another simple chutney and a best side dish for rice. Normally coconut chutney made with green chillis is made as side dish for dosa and idli. Coconut chutney with red chillis is made as side dish for rice. Coconut combined with tomato get a tangy taste and the best side dish for rice.

Check out for other chutney recipes:
Bhindi chutney
Vankaya Pachadi
Pudina Pachadi
Sesame Seeds Pachadi

Click the video link below for a detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.

Coconut Tomato Pachadi Recipe | How to make Coconut Tomato Pachadi
Author: Sailaja Angara
Preparation Time: 20M
Cooking time: 15M
Servings: 6 People

Coconut Tomato Pachadi -- side dish for rice

Ingredients:

• 2 Cups Fresh Coconut
• 2 Tomatoes
• 2 Green Chillis
• 5 to 7 Red Chiilis
• 2 Tbsp Oil
• Salt to Taste
• 1 Tbsp Black Gram/Urad Dal
• 1 Tbsp Mustard Seeds/Rai
• 1 Tsp Fenugreek Seeds/Methi Seeds
• 1 Tbsp Tamarind
• 1 Tsp Asafoetida/Hing
• 1 Tsp Turmeric Powder

Procedure:

1. Soak tamarind with little water.
2. Chop fresh coconut and tamatoes.
3. Heat oil in a kadai, add black gram, mustard seeds.
4. When they start spluttering add fenugreek seeds.
5. Add hing, green chillis and red chillis.
6. Saute them for a while or till the red chillis turn little dark.
7. Take care that the red chillis should not become dark.
8. Keep this tadka aside.
9. Again heat oil, add tomatoes.
10. Saute them till they become soft.
11. Allow the tomatoes to cool down.
12. In a blender jar add sauteed red chillis, green chillis and the tadka.
13. Add salt, soaked tamarind and turmeric powder.
14. Blend it.
15. Add tomatoes and coconut pieces also to the blender jar.
16. Blend them to make a soft paste.
17. Again oil in a small kadai, add black gram, mustard seeds, fenugreek seeds, red chilli pieces and curry leaves.
18. Season the coconut tomato pachadi with the above tadka.
19. Serve coconut tomato pachadi with hot piping rice.

Raw Mango Curry Recipe | How to make Green Mango Curry | (Mango Curry)

Hi friends, Thank you all for visiting my website. Today's recipe is Raw mango curry. Is it not sounds interesting?? I do not where exactly this raw mango curry recipe belongs to. I come across this recipe in a vernacular weekly magazine. Found it interesting and tried two times. Everyone at home also liked it very much. So this recipe included in my cook book. A very simple and easy recipe. Green mango curry recipe is the best accompaniment for rice.
We normally use raw mango for dal, pachadi, and juice also. But making curry with raw mango is really new to me. I fell in love with the green mango curry recipe. I hope every one like to try it. And when you make this curry just let me know how you liked it. Thank you all.

We can make different varieties of recipes with raw mango like:
Raw Mango Rice
Raw Mango Rasam
Raw Mango Juice

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Raw Mango Curry Recipe | How to make Green Mango Curry
Author: Sailaja Angara
Preparation Time: 10M
Cooking time: 15M
Servings: 6 People

Raw Mango Curry -- A new variety side dish for rice.

Ingredients:

• 1 Raw Mango
• 1/4 Cup Thin Tamarind Juice
• 1 Onion
• 1 Tbsp Jaggery
• Salt to Taste
• 1 Tbsp Oil
• 5 to 7 Curry Leaves
• 1 Cup Fresh Coconut
• 2 Tsp Black Gram/Urad Dal
• 1 Tsp Bengal Gram/Chana Dal
• 1/2 Tsp Cumin Seeds
• 1/4 Tsp Fenugreek Seeds
• 2 Tsp Sesame Seeds
• 3 to 5 Dry Red Chilli

Procedure:

1. Peel the skin of raw mango and cut into medium size pieces.
2. Finely chop onion.
3. Heat a pan, add black gram and bengal gram.
4. Dry roast them till they turn light golden color.
5. Then add cumin seeds, fenugreek seeds and red chillis. Again roast them.
6. Lastly add sesame seeds and switch off the flame when they start crackle.
7. Allow these to cool.
8. Add all above to a blender jar and blend them to make a coarse powder.
9. Then add fresh coconut and grind it to a fine paste.
10. Heat oil in a kadai, add mustard seeds and curry leaves.
11. When they start spluttering add chopped onion.
12. Saute them for a while or till the onion turns translucent.
13. Add mango pieces and saute them.
14. Add salt and turmeric powder. Mix them well.
15. Add thin tamarind juice and jaggery.
16. Mix them well and allow it to boil for 5 minutes.
17. Once the mango cooked well add the above made masala paste.
18. Mix it well. Cook till the curry tunrs into a single mass.
19. Serve raw mango curry with hot piping rice.