Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

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.

Ullipaya Pachadi | Andhra Onion Chutney on a piece of Dosa
Ullipaya Pachadi | Andhra Onion Chutney for Idli and Dosa

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

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Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Ullipaya Pachadi is a spicy Onion Chutney that we make in Andhra Pradesh as an accompaniment for Idli and Dosa. It is very easy to make and it also stays fresh for upto a week when refrigerated.

Course: Accompaniments, Side
Cuisine: Andhra Recipes, Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Ullipaya Pachadi
  • 1.5 Cups Sliced Onions
  • 2 Kashmiri Chillies (For Colour; Optional)
  • 3 to 5 Spicy Red Chillies
  • 2" Flake Tamarind
  • 1 tbsp Oil
  • Salt to Taste
For Tempering
  • 1 tsp Oil
  • 1/3 tsp Mustard Seeds
  • A Few Curry Leaves
Instructions
Making the Ullipaya Pachadi
  1. Soak the Kashmiri Chillies in a little warm water for 5 to 10 minutes.

  2. Heat 1 tbsp oil.

  3. Add the spicy red chillies and stir-fry for 1 minute.

  4. Add the sliced onions and stir-fry for 3 to 5 minutes till they soften and turn translucent.

  5. Add tamarind and salt.

  6. Stir-fry till the onion is light brown in colour.

  7. Take off the heat and set aside to cool.

  8. Grind the fried onion mix along with the soaked Kashmiri chillies to a smooth paste.

  9. Remove the Ullipaya Pachadi into a bowl.

The Tempering
  1. In a ladle, heat 1 tsp of oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the curry leaves and stir-fry for a few seconds.

  4. Add to the Ullipaya Pachadi.

  5. Mix well.

  6. Serve the Ullipaya Pachadi with Idli or Dosa.

 

Vengaya Pachadi | Onion Chutney for Idli and Dosa
Vengaya Pachadi | Onion Chutney for Idli and Dosa

Step-by-Step Method to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

  1. Getting Started
    • 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.

    1. In a kadhai or wok, over medium flame, heat 1 tbsp oil.
    2. Add the spicy red chillies and stir-fry for a few seconds till they start to change colour.
    3. Now add the sliced onions and stir-fry till they soften and turn translucent.
    4. To the onions, add the tamarind flake and salt. The salt will help the onions caramelize faster.
    5. 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.
    6. Take off the heat and set aside to cool before grinding.
    7. 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. 
    8. Grind the mix to a smooth paste. Add a little of the saved water, if required.
    9. Remove the Ullipaya Pachadi into a bowl.
  2. Add the Tempering

    1. In a ladle, heat 1 tsp of oil.

    2. Add the mustard seeds and wait till they splutter.

    3. Add the curry leaves and stir-fry for a few seconds.

    4. Add the tempering to the Ullipaya Pachadi and mix well.

    5. Serve the Ullipaya Pachadi with Idli or Dosa.
Ullipaya Pachadi | Vengaya Pachadi
Ullipaya Pachadi | Vengaya Pachadi

Andhra Beerakaya Thokku Pachadi | Chutney with Ridge Gourd Peel

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.

Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney is an Andhra Specialty
Beerakaya Thokku Pachadi | Ridge Gourd Peel Chutney

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.

Do also try my recipes for Beerakaya Pappu, Beerakaya Palu Posina Kura, and Beerakaya Kura. 🙂

How to Make Andhra Beerakaya Thokku Pachadi | Chutney with Ridge Gourd Peel

Beerakaya Thokku Pachadi | Beerakaya Pottu Pachadi is made with the peel of ridge gourd.
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Andhra Beerakaya Thokku Pachadi | Chutney with Ridge Gourd Peel
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Andhra Beerakaya Thokku Pachadi is a delicious Chutney made with Ridge Gourd Peel. It is typically eaten with hot rice but is also an excellent accompaniment for dosas and idlis.

Course: Accompaniment, Main, Side Dish
Cuisine: Andhra Pradesh, Andhra Recipes, South Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Beerakaya Thokku Pachadi
  • 1 Cup Chopped Ridge Gourd Peel
  • 2 tbsp Udad Dal
  • 1/4 tsp Turmeric
  • 2 Flakes Tamarind
  • 3-4 Spicy Red Chillies
  • 2 tbsp Oil
  • Salt to Taste
  • Little Water
For the Tempering
  • 1 tsp Oil
  • 1/2 tsp Mustard Seeds
  • 2 Red Chillies
Instructions
Making the Beerakaya Thokku Pachadi
  1. Peel the ridge gourd and chop the ridge gourd peel to small pieces. Use the ridge gourd to make Beerakaya Kura.

  2. Heat 2 tbsp oil.

  3. Add the udad dal and stir-fry till it is golden brown.

  4. Add the red chillies and stir-fry for a few seconds.

  5. Add the chopped ridge gourd peel and stir-fry till the edges start to turn brown.

  6. Turn off the heat.

  7. Add salt, turmeric and tamarind.

  8. Mix well and let cool.

  9. Using a little water, grind the fried ingredients to a smooth paste. The 

  10. Transfer the Beerakaya Thokku Pachadi into a bowl.

Tempering the Beerakaya Thokku Pachadi
  1. Heat 1 tsp oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the split red chillies and stir-fry for a few seconds.

  4. Add the tempering to the Beerakaya Thokku Pachadi and mix well.

The Many Ways of Savouring the Beerakaya Thokku Pachadi
  1. Serve as a side-dish to Idli or Dosa.

  2. Mix with some hot rice and sesame oil, and enjoy one mouthful at a time. 

Recipe Notes
  • Choose tender ridge gourd as the peel will then not be too tough.
  • Be sure to add enough red chillies as that is the only spice in this Beerakaya Pottu Pachadi.

 

A Step-by-Step Recipe for Andhra Beerakaya Thokku Pachadi

  1. Wash and dry the beerakaya.
  2. Peel the beerakaya and set the peeled beerakaya aside to make Beerakaya Koora.
  3. Chop the peel to small pieces so that it fries well.
    Chopped Ridge Gourd Peel
  4. In a kadai/wok, heat 2 tbsp oil.
  5. Add udad dal and fry till the dal turns light brown.
  6. Add spilt red chillies and fry for a minute.
    Add Chillies to Fried Udad Dal
  7. Add the chopped peel.
  8. Fry over medium heat till the peel starts to turn brown at the edges.
    Add Ridge Gourd Peel and Fry
  9. Add the tumeric, salt and tamarind. Mix well.
  10. Set aside to cool.
  11. Grind the fried peel, fried udad dal, turmeric, and tamarind to a coarse paste along with a little water.
    Grind Ingredients for the Beerakaya Pottu Pachadi
  12. Take the pachadi into a bowl.
  13. In a ladle, heat 1 tsp of oil.
  14. Add the mustard seeds and wait till they splutter.
  15. Add the red chilli and fry for a minute.
    The Tempering for the Beerakaya Pottu Pachadi
  16. Add the oil, mustard seeds, and red chilli to the pachadi.

    Andhra Beerakaya Thokku Pachadi
    Andhra Beerakaya Thokku Pachadi
  17. Mix well.
  18. Serve with hot rice and ghee.

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.

Red Bell Pepper Pachadi or Red Capsicum Chutney – Guest Post by Sushmita Buddhisagar

Red Capsicum Chutney or Red Bell Pepper Pachadi

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.

If you like Red Bell Pepper, do try the recipe for Roasted Red Bell Pepper Hummus or Muhamarra.

How to Make Red Bell Pepper Pachadi

Red Capsicum Chutney or Red Bell Pepper Pachadi
Print
Red Bell Pepper Pachadi or Red Capsicum Chutney - Guest Post by Sushmita Buddhisagar
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 
Red Bell Pepper Chutney or Red Capsicum Pachadi has been a revelation to me. I absolutely loved it as did my father, and it has now become a staple in our home. Thank you, Sushmita!
Course: Accompaniment, Chutney, Side
Servings: 4
Author: Aruna
Ingredients
  • 2 Large Red Capsicums, Red Bell Peppers
  • 3 Garlic Cloves
  • 2 Green Chillies
  • 2 Red Chillies
  • 1/2 tsp Jeera or Cumin
  • 2 tbsp Til or Sesame Seeds
  • 1 tsp Thick Tamarind Pulp
  • 1/2 to 1 tsp Oil
  • Salt to Taste
Instructions
Preparing the Red Bell Pepper - Stove Top Method
  1. Lightly oil the outside of the red bell pepper.
  2. Over medium flame, roast the bell pepper till the skin begins to shrivel.
  3. Let the red bell pepper cool.
  4. Cut into quarters and discard the seeds inside.
Preparing the Red Bell Pepper - Oven Method
  1. Generously oil the outside of the bell pepper.
  2. Cut the red bell pepper into quarters.
  3. Discard the seeds.
  4. Line a baking sheet with foil.
  5. Place the oiled bell pepper pieces (skin-side down) on the foil.
  6. Bake at 150°C for about 15 to 20 minutes.
  7. Flip over and bake again for 5 minutes.
  8. Let the pieces cool.
Other Preparations
  1. Dry roast the sesame seeds and red chillies till they start to change colour.
  2. Set aside.
  3. Dry roast the cumin till it starts to change colour and set aside.
Method to Make the Red Capsicum Chutney or Pachadi
  1. Grind together the bell pepper pieces, garlic, cumin, sesame, red chillies, green chillies, tamarind, and salt along with a little water to a smooth paste.
  2. Serve as a side for rotis.
    OR
    Mix with hot steamed rice topped with sesame oil.
  3. Enjoy!

 

 

Dosakaya Mukkala Pachadi – Yellow Cucumber Chutney from Andhra Pradesh

Dosakaya Mukkala Pachadi - Andhra Special Recipe
Dosakaya Mukkala Pachadi – Andhra Special Recipe

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.

You can also make Dosakaya Pappu with the Yellow Cucumber.

Dosakaya or Yellow Cucumber at Fresh Run Farm
Dosakaya or Yellow Cucumber at Fresh Run Farm

Ingredients

  1. Dosakaya/Yellow Cucumber – 1 Medium sized ~ 250 gms
  2. Minapappu/Udad Dal/Black Gram – 1 tbsp
  3. Tamarind Pulp – 1 tsp
  4. Red Chillies – 3 or 4
  5. Turmeric Powder – 1/4 tsp
  6. Avalu/Rai/Mustard Seeds – 1/2 tsp
  7. Curry Leaves – 4 or 5
  8. Oil – 2 tsp
  9. Salt to Taste

Method

  1. Peel the dosakaya and cut in quarters vertically.
  2. Deseed the dosakaya quarters.
  3. Cube the doskaya into 1/4″ pieces.
  4. 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.
    • Wash clean.
    • 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.
  5. Add salt, tamarind paste, curry leaves, and turmeric.
  6. Mix well and set aside.
  7. Heat 1 tsp oil.
  8. Add the minapappu and fry till golden brown.
  9. Add the 2 split red chillies and fry for 10-20 seconds.
  10. Set aside to cool.
  11. Grind the fried minapappu, red chillies, and about 2 tbsp of dosakaya pieces to a coarse paste. It should remain grainy.
  12. Add the ground mix to the dosakaya mix.
  13. Heat 1 tsp of oil.
  14. Add mustard seeds and wait till they splutter.
  15. Add to the remaining red chillies and curry leaves.
  16. Fry for 10-20 seconds.
  17. Add to the doskaya pachadi.
  18. Mix well.
  19. Let it marinate for about 1 hour.
  20. Serve with hot rice or with curd rice as a side dish.

Tips

  • 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.