In my home, Idli and Dosa are staple breakfast items; generally served with Nalla Kharam or Molaga Podi on weekdays. On weekends, I have more time on hand and make some chutney or the other. This past weekend, I had made Ullipaya Pachadi or Andhra Style Onion Chutney as an accompaniment.
What I like about this chutney is that it is very easy to make and you can adjust how spicy or sweet it is to be just by adjusting how much you fry the onions. You can also make a large batch and use it through the week.
There also another variant of Ullipaya Pachadi which uses Tomato; here is the recipe for the Tomato Ullipaya Pachadi.
How to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa
Step-by-Step Method to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa
As the first step, soak the Kashmiri Chillies in some warm water for 5 to 10 minutes. This will help the chillies soften and grind well later; otherwise the Onion Chutney may have flecks of the chillies.
In a kadhai or wok, over medium flame, heat 1 tbsp oil.
Add the spicy red chillies and stir-fry for a few seconds till they start to change colour.
Now add the sliced onions and stir-fry till they soften and turn translucent.
To the onions, add the tamarind flake and salt. The salt will help the onions caramelize faster.
Now, over medium flame, stir-fry till the onion slices turn light brown. A deeper brown will give you a sweeter chutney while a lighter colour will result in a spicier chutney.
Take off the heat and set aside to cool before grinding.
Add the fried onions mix along with the soaked Kashmiri chillies to a grinder. Do not add the water in which the Kashmiri Chillies are soaked; save it for later use, if required.
Grind the mix to a smooth paste. Add a little of the saved water, if required.
Remove the Ullipaya Pachadi into a bowl.
Add the Tempering
In a ladle, heat 1 tsp of oil.
Add the mustard seeds and wait till they splutter.
Add the curry leaves and stir-fry for a few seconds.
Add the tempering to the Ullipaya Pachadi and mix well.
Beerakaya (called Ridge Gourd in English and Turai in Hindi) is one of my favourite vegetables. It is so soft, tender, and absolutely delicious. Apart from making Beerakaya Koora, we use the peel of to make a delicious Beerakaya Thokku Pachadi.
The peel of the ridge gourd is rich in nutrients and also fibre. As a result, this Ridge Gourd Peel Chutney is a great way of using the peel that would otherwise be discarded.
Also called Beerakaya Pottu Pachadi, in Andhra Pradesh it is also is normally savoured with rice. The way we love to eat it in Andhra is to mix it with hot steamed rice and sesame oil/ghee.
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.
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
Grated Coconut – 3/4 Cup
Red Chillies – 3 or 4 (Byadgi will give you a nice red colour)
Hing – 1/2 tsp + 1 pinch
Tamarind – 1/2″ ball
Mustard Seeds, Rai – 1/2 tsp
Oil – 1 tsp
Curry Leaves – 4 to 6
Salt to Taste
Method to Make Hinga Chutney
Dry roast the red chillies.
Grind the red chillies, coconut, tamarind, 1/2 tsp hing, and salt with some water to a smooth paste.
Remove the Hinga Chutney into a bowl.
Heat the oil.
Add mustard seeds and wait till they splutter.
Turn off the heat.
Add a pinch of hing and curry leaves to the hot oil.
One of the best things about blogging is the like minded people you meet. Sushmita Buddhisagar is one such person I befriended on one of the food groups on Facebook. When Sushmita posted the pictures and recipes for a Red Bell Pepper Pachadi on the group wall, I knew I HAD to try it immediately. It was red, it was spicy and oh-so-Andhra in the ingredients it used. I later learned from Sushmita that she learnt it from an Andhra friend. So that absolutely sealed the deal and I HAD TO, HAD TO make it. 😀 😀
Not that I choose recipes from my home state over others but I have so many recipes bookmarked to try that I am spoilt for choice. It also helped that I had Red Capsicum handy at home along with all other ingredients!
Before I go on to the recipe, a little more about Sushmita. For the short while I have known her, I have found Sushmita to be a warm and generous person, ready to share and free with compliments. I hope to learn more about her as our friendship blossoms.
Dosakaya Mukkala Pachadi or Yellow Cucumber Chutney is a traditional Andhra recipe that is often served at weddings and religious occasions. It is easy to make; very, very healthy; and simply delicious.
It is called mukkala pachadi because unlike traditional chutney which is ground fine, this dish has pieces (mukkalu in Telugu) of cucumber. I like this pachadi because it is chunky and crunchy; so much so that I eat it as a salad.
Dosakaya/Yellow Cucumber – 1 Medium sized ~ 250 gms
Minapappu/Udad Dal/Black Gram – 1 tbsp
Tamarind Pulp – 1 tsp
Red Chillies – 3 or 4
Turmeric Powder – 1/4 tsp
Avalu/Rai/Mustard Seeds – 1/2 tsp
Curry Leaves – 4 or 5
Oil – 2 tsp
Salt to Taste
Peel the dosakaya and cut in quarters vertically.
Deseed the dosakaya quarters.
Cube the doskaya into 1/4″ pieces.
Taste a small piece to ensure that the dosakaya is not bitter.
If the dosakaya is bitter, soak it in some salt water for 10 minutes.
Taste again. The dosakaya should lose its bitterness. If the bitterness remains, you have no option than to discard the dosakaya. 🙁
Now follow the rest of the steps.
Add salt, tamarind paste, curry leaves, and turmeric.
Mix well and set aside.
Heat 1 tsp oil.
Add the minapappu and fry till golden brown.
Add the 2 split red chillies and fry for 10-20 seconds.
Set aside to cool.
Grind the fried minapappu, red chillies, and about 2 tbsp of dosakaya pieces to a coarse paste. It should remain grainy.
Add the ground mix to the dosakaya mix.
Heat 1 tsp of oil.
Add mustard seeds and wait till they splutter.
Add to the remaining red chillies and curry leaves.
Fry for 10-20 seconds.
Add to the doskaya pachadi.
Let it marinate for about 1 hour.
Serve with hot rice or with curd rice as a side dish.
Traditionally, we pound the fried minapappu and dosakaya pieces in a “rubbu rolu” or a stone mortar. I have said coarsely grind as a replacement for this step. However, if you do have a mortar and pestle, please do pound the pieces together.
When I say “coarsely grind”in step 10, i mean just give it one whirr in a mixer. The dal should just shatter but not become a powder. This is close to the effect we would get if we pounded the dal in a mortar.
If you want the pachadi to be mild, do not grind the fried chillies. Just add the whole to the pachadi.