Teepi Velakkaya Bellam Pachadi | Sweet Wood Apple Chutney with Jaggery

Velakkaya Bellam Pachadi is a sweet and tangy chutney made with Wood Apple and Jaggery. This recipe was suggested by a reader named Sudha Devnath as a comment to my Velakkaya Perugu Pachadi recipe. She is due to share her recipe with me and I am waiting eagerly for it. In the meantime, I had a Wood Apple ripening at home and searched the net for a recipe and this is the most common version I found.

This is the first time I am making and eating Velakkaya Bellam Pachadi, and I quite enjoyed it.

Read more about Velakkaya or Wood Apple in my post on Velakkaya Perugu Pachadi 

Velakkaya Bellam Pachadi
Velakkaya Bellam Pachadi

How to Make Teepi Velakkaya Bellam Pachadi | Sweet and Tangy Wood Apple Chutney with Jaggery

Time: 10 Minutes

Makes: 1 Cup

Serves: 4 to 6

Ingredients

  1. Velakkaya, Wood Apple – 1 Large (About 1 Cup of Pulp)
  2. Grated Jaggery – 1/3 Cup
  3. Red Chilli Powder – 1 tsp
  4. Cumin Seeds – 1/2 tsp
  5. Red Chillies – 1 or 2
  6. Mustard Seeds – 1 tsp
  7. Turmeric – A Large Pinch
  8. Salt to Taste
  9. Oil – 2 tsp

Method to Make Velakkaya Bellam Pachadi

  1. Extracting the Pulp:
    1. Use the handle of a large knife or a heavy ladle to crack open the Velakkaya.
    2. Using a spoon, scoop out the pulp.
    3. Using a spoon, gently mash the pulp a bit.
  2. In a pan, heat 1 tsp of oil.
  3. Add the Velakkaya pulp.
  4. Stir-fry for 5 minutes or till the raw aroma disappears. You can even add a bit of water and cook the pulp, if so required.
  5. Turn off the heat.
  6. Add the turmeric, salt, cumin, red chilli powder, and jaggery. Mix well.
  7. Use a heavy ladle, mix well till the Velakkaya Bellam Pachadi is mashed and well-blended.
    Or
    Using some water, grind the cooked wood apple to a smooth paste.
  8. Take the Velakkaya Bellam Pachadi into a bowl.
  9. To temper:
    1. Heat 1 tsp oil.
    2. Add the mustard seeds and let them splutter.
    3. Add the split red chillies.
    4. Add the tempering to Velakkaya Perugu Pachadi.
    5. Mix well.
  10. Serve Velakkaya Bellam Pachadi at room temperature with rice.

Velakkaya Perugu Pachadi | Wood Apple Yogurt Chutney – Andhra Recipe

VelakkayaWood Apple or Kaith is quite popular in Andhra Pradesh and is commonly eaten as pachadi or chutney. We make 3 different types of Velakayya Pachadi in my home. Today’s recipe is for Velakkaya Perugu Pachadi, a raita/thayir pachadi made with Wood Apple.

Do also try this recipe for Velakkaya Bellam Pachadi | Sweet Wood Apple Chutney.

Velakkaya has an hard outer shell which when broken open reveals a brown pulp with seeds of a lighter colour. It has quite an astringent taste and a pungent aroma.

Velakkaya | Wood Apple | Kaith

Velakkaya | Wood Apple | Kaith

A Velakkaya | Wood Apple tastes best when it is midway to becoming ripe. When a Wood Apple is unripe, its pulp is light brown in colour and has a strange aftertaste, while if it is completely ripe the pulp is a bit soggy and has a very strong smell.

Velakkaya | Wood Apple
Velakkaya | Wood Apple

To choose an edible Velakkaya, first check the shell; it should be grey-brownish and not green. We also smell it; if you cannot smell the aroma then it is raw. You should just be able to smell the pulp when you hold the fruit close to your nose. Also, I shake the Wood Apple a bit. If you feel the pulp shake within the shell, then you are all set. 🙂

I like Velakkaya Perugu Pachadi because the Yogurt cuts through the astringent taste of the fruit.

Velakkaya Perugu Pachadi
Velakkaya Perugu Pachadi

How to Make Velakkaya Perugu Pachadi

Time: 20 Minutes

Makes: 2 Cups

Serves: 6 to 8

Ingredients

  1. Velakkaya, Wood Apple – 1 Large (About 1 Cup of Pulp)
  2. Fresh Perugu, Yogurt, Dahi – 1/2 Cup
  3. Green Chillies – 4 to 5
  4. Fresh Coriander Leaves – 1/4 Packed Cup
  5. Red Chillies – 2 or 3
  6. Mustard Seeds – 1 tsp
  7. Turmeric – A Large Pinch
  8. Asafoetida – A Small Pinch
  9. Salt to Taste
  10. Oil – 2 tsp

Method to Make Velakkaya Perugu Pachadi

  1. Extracting the Pulp:
    1. Use the handle of a large knife or a heavy ladle to crack open the Velakkaya.
    2. Using a spoon, scoop out the pulp.
    3. Using a spoon, gently mash the pulp a bit.
  2. Beat the yogurt till smooth and set aside.
  3. Slit the green chillies.
  4. In a pan, heat 1 tsp of oil.
  5. Add the green chillies and stir-fry for a few seconds.
  6. Add the asafoetida first and then immediately add the Velakkaya pulp
  7. Stir-fry for 5 minutes or till the raw aroma disappears. You can even add a bit of water and cook the pulp, if so required.
  8. Turn off the heat.
  9. Add the turmeric, salt, and fresh coriander. Mix well.
  10. Using some water, grind the cooked wood apple to a smooth paste.
  11. Add the ground paste to the yogurt.
  12. Mix well.
  13. To temper:
    1. Heat 1 tsp oil.
    2. Add the mustard seeds and let them splutter.
    3. Add the split red chillies.
    4. Add the tempering to Velakkaya Perugu Pachadi.
    5. Mix well.
  14. Serve Velakkaya Perugu Pachadi at room temperature.

Ways to Savour the Velakkaya Perugu Pachadi

  • Typically, Andhras eat their chutneys and podis mixed with steamed rice and some sesame oil/ghee. This is at the start of the meal and is called Modati Mudda or the first morsel.So mix some Velakkaya Perugu Pachadi and sesame oil in warm rice, and just savour the taste.
  • You can use this chutney as a side for Pappu Annam.

Hinga Chutney | Coconut Asafoetida Chutney: A Konkani Recipe

I have been meaning to try this Konkani recipe for Hinga Chutney for a while now. I love both the main ingredients of this chutney Coconut and Asafoetida. This chutney is different from the usual variations of Coconut Chutney; be it the simple Coconut Chutney for Idli and Dosa, the Coconut Garlic Chutney used with Mysore Masala Dosa, or the Coconut Fried Dal Chutney that tastes great with Medu Vada.

Coconut Asafoetida Chutney | Hinga Chutney from Konkan
Coconut Asafoetida Chutney | Hinga Chutney from Konkan

 

What I love about the Hinga Chutney is the strong flavour of hing that comes through. Hing or Asafoetida is very commonly used in Indian cooking (especially in dal) and is a great digestive agent. Less commonly known are its use in treating high blood pressure and as a blood thinner.

Anyway, I love the taste of Hing and so this recipe for Hinga Chutney, which is an integral part of Konkani cuisine, is very popular with me. 🙂

How to Make Konkani Hinga Chutney

Time: 10 Mins

Makes: 1 Cup

Serves: 6 to 8

Ingredients

  1. Grated Coconut – 3/4 Cup
  2. Red Chillies – 3 or 4 (Byadgi will give you a nice red colour)
  3. Hing – 1/2 tsp + 1 pinch
  4. Tamarind – 1/2″ ball
  5. Mustard Seeds, Rai – 1/2 tsp
  6. Oil – 1 tsp
  7. Curry Leaves – 4 to 6
  8. Salt to Taste

Method to Make Hinga Chutney

  1. Dry roast the red chillies.
  2. Grind the red chillies, coconut, tamarind, 1/2 tsp hing, and salt with some water to a smooth paste.
  3. Remove the Hinga Chutney into a bowl.
  4. Heat the oil.
  5. Add mustard seeds and wait till they splutter.
  6. Turn off the heat.
  7. Add a pinch of hing and curry leaves to the hot oil.
  8. Mix well.
  9. Add the tempering to the chutney.
  10. Enjoy the Hinga Chutney with Idlis or Dosa.

Tips

  • I did not have Byadgi chillies at home, so I used 1 Large Kashmiri Chilli and 2 Large Pandi Chillies. I got the colour and the heat. 🙂
  • I love the taste of hing and so am generous with it. Reduce the hing to 1/3 tsp if you so wish but then remember this is a Coconut and Asafoetida chutney.
  • I used coconut oil for tempering.

Paneer Tikka Masala

Recently I had posted the recipe for Paneer Tikka, the starter. This is an extension of that recipe and the result is Paneer Tikka Masala, a gravy-based side dish for rotis.

I am not a big eater and so avoid soups and starters (or then eat only those) in favour of the main course and dessert (must have; I cannot end a meal without a sweet!). So Paneer Tikka Masala is just perfect for me.

Paneer Tikka Masala for Rotis
Paneer Tikka Masala for Rotis

How to Make Paneer Tikka Masala

Preparation Time: 15 Minutes

Marinating Time: 1 Hour

Cooking Time: 20 Minutes

Serves: 4 to 6

Ingredients for the Marinade

  1. Thick Yogurt, Dahi – 1/2 Cup
  2. Besan, Gram Flour – 1 tbsp
  3. Ajwain – 1/4 tsp
  4. Garam Masala – 1/2 tsp
  5. Deghi Mirch Powder, Kashmiri Chilli Powder – 1 tsp
  6. Regular Red Chilli Powder – 1/2 tsp
  7. Turmeric Powder – 1/4 tsp
  8. Ginger Paste – 1 tsp
  9. Garlic Paste – 1 tsp
  10. Lemon Juice – 1 tbsp
  11. Mustard Oil – 1 tbsp
  12. Butter or Ghee – 1 tbsp
  13. Salt to Taste

Ingredients for Paneer Tikka Masala Gravy

  1. Thick Yogurt, Dahi – 1/2 Cup
  2. Tomato Puree – 1/4 cup
  3. Onions – 2 Large
  4. Ginger Paste – 1/2 tsp
  5. Garlic Paste – 1/2 tsp
  6. Garam Masala – 1/2 tsp
  7. Red Chilli Powder – 3/4 tsp
  8. Turmeric – 1/4 tsp
  9. Salt to Taste

Other Ingredients

  1. Paneer – 250 gms
  2. Red Bell Pepper – 1 Small
  3. Yellow Bell Pepper – 1 Small
  4. Capsicum – 1 Small
  5. Onion – 1 Large
  6. Ghee – 4 tsp

Method to Make the Marinade

  1. On tawa, over medium heat, heat 1 tbsp ghee.
  2. Add ajwain and stir-fry till aromatic.
  3. Add the besan.
  4. Saute till the raw smell of the besan disappears and it becomes aromatic.
  5. Remove into a large bowl (enough to fit the marinade, paneer, and the vegetables).
  6. Let the besan cool.
  7. Mix together the cooled besan mix, dahi, ginger paste, garlic paste, both the chilli powders, salt, garam masala, and lemon juice.
  8. Mix well.
  9. In a ladle, heat the mustard oil till the smoking point.
  10. Turn off the heat.
  11. Add turmeric to the mustard oil and mix well.
  12. Add the mustard oil to the marinade.
  13. Mix well.
  14. Set aside.

Preparing the Paneer and Vegetables

  1. Cut the Paneer into 1″ cubes about 1/2″ thick.
  2. Cut the bell peppers in half.
  3. Discard the seeds.
  4. Cut into 1″ squares.
  5. Peel and quarter the onion.
  6. Cut into 1″ pieces.
  7. Separate the different layers of the onion.

Marinating the Paneer and Vegetables

  1. Add all the vegetables and paneer to the marinade.
  2. Set aside for at least 1 hour. (I let the paneer and vegetables marinate overnight in the refrigerator).

Making the Paneer Tikka on a Tava

  1. On a non-stick tava, heat about 1.5 tsp ghee.
  2. Remove the paneer pieces from the marinade. Shake off any excess marinade but do not remove all marinade.
  3. Save the excess marinade.
  4. Place on the tava and cook till both sides of the paneer pieces are brown.
  5. Remove into a plate.
  6. Scrape any masala stuck to the pan.
  7. Add 1.5 tsp of ghee.
  8. Remove the bell pepper and onion pieces from the marinade. Shake off any excess marinade but do not remove all marinade.
  9. Save the excess marinade.
  10. Place on the tava and cook till the side touching the pan starts to blister.
  11. Flip over and cook for a minute.
  12. Remove into a plate.
  13. Save the pan and the remaining ghee.

Making the Paneer Tikka Masala

  1. Beat the yogurt till smooth.
  2. Peel and chop the onions into chunk.
  3. Grind the onions into a smooth paste.
  4. In the pan in which you fried the paneer and vegetables, heat 1 tsp ghee.
  5. Add the onion paste and fry till the paste turns light brown.
  6. Add the ginger and garlic pastes.
  7. Stir-fry for a few seconds.
  8. Add the tomato puree and cook till the raw smell of the tomato disappears and the ghee appears at the edges of the cooked paste.
  9. Add the red chilli powder, garam masala, and turmeric.
  10. Mix well.
  11. Turn the heat down to low.
  12. Add the remaining marinade and mix well.
  13. Add the yogurt.
  14. Mix well.
  15. Add a little water to form a thick garvy.
  16. Simmer over low heat for 3 to 5 minutes.
  17. Turn off the heat.
  18. Add the pan-fried paneer and bell peppers.
  19. Mix with a light hand.
  20. Serve the Paneer Tikka Masala with hot rotis or parathas.
Paneer Tikka Masala
Paneer Tikka Masala

Paruppu Urundai Mor Kuzhambu from Tamil Nadu

Paruppu Urundai Mor Kuzhambu is a specialty from Tamil Nadu. It is essentially steamed lentil balls in a coconut-spiced yogurt gravy and a variation of the Paruppu Urundai Kuzhambu that I had posted last year.

The main difference between the two dishes is the source of tangy taste; Paruppu Urundai Kuzhambu uses tamarind while Paruppu Urundai Mor Kuzhambu uses sour yogurt. Each is delicious in its own way and so I make both alternately.

I actually can eat either of these dishes as a meal by itself, especially the Paruppu Urundai Mor Kuzhambu . 

Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

How to Make Paruppu Urundai Mor Kuzhambu

Serves: 4

Soaking Time: 2 hours

Cooking Time: 45 Minutes

Ingredients for the Paruppu Urundai

  1. Tuvar Dal or Split Pigeon Pea – 2/3 Cup
  2. Red Chillies – 4
  3. Turmeric – 1/4 tsp
  4. Asafoetida – A Large Pinch
  5. Salt to Taste

Ingredients for the Mor Kuzhambu

  1. Yogurt, Dahi – 1 Cup
  2. Grated Coconut  – 1/3 cup
  3. Rice Flour – 1 tsp
  4. Green Chillies – 3
  5. Turmeric – 1/4 tsp
  6. Sesame Oil – 1 tbsp
  7. Mustard Seeds – 1 tsp
  8. Fenugreek Seeds – 1/4 tsp
  9. Curry Leaves – A Few
  10. Salt to Taste

Method to Make the Paruppu Urundai

  1. Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
  2. Drain the water and leave the soaked Tuvar Dal in the colander for about 15 minutes to drain completely.

    Paruppu Urundai Kuzhambu - Drain the Soaked Dal
    Drain the Soaked Dal
  3. Add the soaked dal to the grinder.
  4. Add salt, red chillies, turmeric, and asafoetida.

    Paruppu Urundai Kuzhambu - Grind the Dal, Red Chilli, Turmeric and Salt
    Grind the Dal, Red Chilli, Turmeric, Asafoetida, and Salt
  5. Grind to a coarse paste.

    Paruppu Urundai Kuzhambu - The Ground Paruppu Urundai Paste
    Paruppu Urundai Kuzhambu – The Ground Paruppu Urundai Paste
  6. Add the paste to a cold wok or Kadhai.

    Paruppu Urundai Kuzhambu - Dry Roast the Paste
    Dry Roast the Paste
  7. Dry roast the paste till the raw smell disappears and the paste dries out just bit. Do not fry the paste too much because then the Urundai will be rock hard.

    Paruppu Urundai Kuzhambu - The Roasted Paste
    Paruppu Urundai Kuzhambu – The Roasted Paste
  8. Let the paste cool.
  9. Divide the paste into 12-16 equal portions.
  10. Roll each portion into a ball (urundai).

    Paruppu Urundai Kuzhambu - Make the Urundai
    Make the Urundai
  11. Set aside the Paruppu Urundai.

Method to Make the Paruppu Urundai Mor Kuzhambu

  1. Beat the yogurt till smooth.
  2. Add 2/3 cup water to the yogurt and whisk well.
  3. Add salt and turmeric.
  4. Set aside.
  5. Using a little water, grind the grated coconut, green chillies, and rice flour to a smooth paste.
  6. Add the coconut paste to the yogurt and mix well.
  7. In a large vessel or wok, over medium heat, heat the sesame oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the fenugreek seeds and stir-fry till they just start to change colour.
  10. Add the curry leaves and split red chillies.
  11. Stir-fry for a few seconds.
  12. Turn the heat down to low.
  13. Add about 1/4 cup water.
  14. Add the spiced yogurt gravy.
  15. Turn up the heat to low-medium and let the yogurt gravy simmer.
  16. Add the Paruppu Urundai to the simmering gravy. The Paruppu Urundai will sink to the bottom.
  17. Over low-medium heat, continue to boil the Mor Kuzhambu till the Paruppu Urundai float to the top. This is how you know the Urundai are cooked. The Kuzhambu would have also thickened and reduced in quantity at this stage.
  18. Turn off the heat.
  19. Add salt and mix well.
  20. Serve Paruppu Urundai Mor Kuzhambu with steamed rice.
  21. Enjoy!
Paruppu Urundai Mor Kuzhambu
Paruppu Urundai Mor Kuzhambu

Notes:

  • Instead of frying the lentil paste, you can shape the raw paste into balls and steam them as well. If you plan to use this technique, please ensure you are using very little water while grinding the paruppu.