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

Pineapple Menaskai: Pineapple Curry from Mangalore

This week I had loads of Pineapple at home and decided to make Pineapple Menaskai with it. This recipe has been on my to-try list for a while, and I am happy that I finally made it.

Pineapple Menaskai | Pineapple Gojju
Pineapple Menaskai | Pineapple Gojju

What I loved about this recipe for Pineapple Menaskai is that it is super easy to make. The result is an explosion of flavours that makes great use of the tangy-sweet flavour of pineapple.

  • You can also make Menaskai with other vegetables and fruits like raw mangoes.
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.
  • Do you like Pineapple? You can also try Pineapple Kesari/Sheera, Pineapple Kichadi,  or Pineapple-Mango Salsa.
Pineapple Menaskai (also called Pineapple Gojju) served in a white bowl on a green background
Pineapple Menaskai | Pineapple Gojju

Recipe Source: I have used Smitha Kalluraya’s recipe as a base for mine.

How to Make Mangalore’s Popular Pineapple Menaskai

Pineapple Menaskai is a spicy, sweet, tangy pineapple curry from Mangalore
Print
Pineapple Menaskai
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pineapple Menaskai is a delicious spicy, sweet, and tangy Pineapple Curry from Mangalore in Karnataka. It is also called Pineapple Gojju.

Course: Main, Side
Cuisine: Indian, Karnataka
Servings: 4 People
Author: Aruna
Ingredients
  • 1.5 Cups 1" Pineapple Pieces
  • 1.5 tbsp Thick Tamarind Pulp
  • 2 tbsp Grated Jaggery
  • 1/4 tsp Turmeric
  • Salt to Taste
For the Ground Masala
  • 2 tsp Udad Dal
  • 1 tsp Chana Dal
  • 1/4 tsp Fenugreek Seeds
  • 2 tsp Sesame Seeds
  • 1/2 Cup Grated Coconut
  • 6 to 8 Bydagi Chillies See Notes
  • 2 Large Pinches Hing/Asafoetida
  • 4 to 6 Curry Leaves
  • 1/4 Cup Water
  • 1 tsp Oil I used Coconut Oil
For Tempering
  • 1 tsp Oil I used Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Udad Dal
  • 8 to 10 Curry Leaves
  • 1 Large Pinch Hing/Asafoetida
Instructions
To Make the Ground Paste
  1. Heat 1 tsp oil.

  2. Add udad dal, chana dal, and fenugreek seeds.

  3. Stir-fry till they start to change colour.

  4. Add the curry leaves and red chillies.

  5. Stir-fry till the dals turn golden brown.

  6. Add the sesame seeds and stir-fry for a few seconds.

  7. Turn off the heat.

  8. Add asafoetida and mix well.

  9. Add grated coconut and mix well.

  10. Let the mix cool.

  11. Using about 1/4 cup water, grind the fried ingredients into a smooth paste.

Making Pineapple Mesankai | Pineapple Gojju
  1. Heat 1 tsp oil.

  2. Add the pineapple pieces and turmeric.

  3. Saute for 5 minutes.

  4. Add 2/3 Cup Water, Jaggery, and Tamarind pulp. 

  5. Cover and cook for about 5 minutes.

  6. Add the ground masala and salt.

  7. Mix well.

  8. Add about 1/2 to 1 cup water.

  9. Bring to a boil. Simmer for about 5 minutes.

The Tempering
  1. Heat 1 tsp oil.

  2. Add mustard seeds and wait till they splutter.

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

  4. Take off the heat.

  5. Add the asafoetida and curry leaves.

  6. Mix well.

  7. Add the tempering to the Pineapple Menaskai.

Recipe Notes
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.

 

Step-by-Step Recipe for Pineapple Menaskai

  1. Getting Started
    1. In a kadhai, add 1 tsp oil. I prefer to use Coconut oil as it lends a wonderful aroma and taste to the Pineapple Curry.
    2. When the oil is medium hot, add the pineapple pieces and turmeric.
    3. Stir-fry for about 5 minutes. This helps release the flavour of the Pineapple.
    4. Now add 2/3 Cup of water, the grated jaggery, and tamarind pulp. Mix well.
    5. Cover and let the mix simmer over medium heat for about 5 to 7 minutes, so that the Pineapple pieces stew a bit. In the meantime you can make the masala paste.
  2. Method for Making the Ground Masala 
    1. In a small kadhai, over medium heat, heat 1 tsp oil.
    2. Add udad dal, chana dal, and fenugreek seeds.
    3. Stir-fry till the dals just start to change colour. Do not wait till they become golden brown as they will fry further.
    4. To the frying dals, add the curry leaves and red chillies.
    5. Now stir-fry so that the curry leaves and chillies fry, and the dals turn golden brown.
    6. Now add the sesame seeds and stir-fry for a just few seconds.
    7. Turn off the heat.
    8. Quickly add the asafoetida and mix well.
    9. Immediately add the grated coconut and mix well.
    10. Using about 1/4 cup water, grind the fried ingredients into a smooth paste. You will get a lovely red-orange paste because of the Bydagi chillies.
  3. Putting Together the Pineapple Mesankai | Pineapple Gojju

    1. To the pineapple pieces that are stewing add the masala and salt.
    2. Mix well.
    3. Add 1/2 to 1 cup water and mix well. The gravy should be thick but flowing so use water appropriately.
    4. Over medium flame, let the Pineapple Menaskai cook and come to a boil.
  4. Getting the Tempering Ready
    1. In a ladle, heat 1 tsp oil and add mustard seeds.
    2. When the mustard seeds start to splutter, add the udad dal and stir-fry till golden brown.
    3. Turn off the heat and add the asafoetida and curry leaves.
    4. Mix well. The heat will fry the curry leaves.
    5. Add the tempering to the Pineapple Menaskai.
    6. Mix well.
  5. Cover and let the Pineapple Menaskai rest for 10 minutes.
  6. Serve with steamed rice with fryums on the side.
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore

Spicy Roasted Phool Makhana | A Low Calorie Snack

I am a recent convert to the pleasures of Roasted Phool Makhana. I discovered this low-calorie, nutrient rich snack in my quest to lose weight and satiate those 4 PM hunger pangs.

Roasted Phool Makhana (Fox Nuts, Gorgon Nuts or Lotus Seeds) spiced with chilli powder.
Roasted Phool Makhana | A Low Calorie Snack

Called Fox Nuts, Gorgon Nuts or Lotus Seeds in English, Phool Makhana in rich in fibre, magnesium, potassium, phosphorus, iron and zinc; while being low on sodium. As a result, it is used to treat a variety of ailments from obesity to blood pressure to arthritis.

The health benefits aside, I love this crunchy snack as I could flavour the Makhana with whatever spices I wanted. In this batch, I used just some black salt and chilli powder. I have also tried spicing Roasted Makhana with Amchur, Chaat Masala, or even just Pepper Powder. Actually, I just roast a large batch of Makhana and then flavour portions of it with different spices. 🙂

Want more low-calorie snack recipes? Try Kolhapuri Bhadang and Low-Oil Chivda.

How to Make Roasted Phool Makhana, Fox Nuts, Gorgon Nuts, or Lotus Seeds

Roasted Phool Makhana | Roasted Foxnuts | Roasted Lotus Seeds spiced with chilli powder
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Spicy Roasted Makhana (Fox Nuts, Gorgon Nuts, or Lotus Seeds) | A Low Calorie Snack

Spicy Roasted Makhana is a delicious, low-calories snack that is packed with nutrients and keeps hunger at bay. 

Course: Snack
Cuisine: Indian
Author: Aruna
Ingredients
  • 100 Gms Phool Makhana
  • 1 tbsp Ghee or Oil Vegans can use oil
  • Salt or Black Salt to taste I used 1 tsp
  • Chilli Powder to taste I used 2 tsp
Instructions
  1. In a large kadhai or wok, over low to medium heat, dry-roast the Makhana till they become crisp. When you bite them, they should not feel spongy. The process takes about 15 minutes. Stir-constantly to ensure that the Makhana does not burn.

  2. Take the Kadhai/wok off the heat.

  3. Heat the ghee or oil till just warm.

  4. Add the chilli powder and black salt to the warmed ghee or oil. Mix well.

  5. Add the ghee/oil and spices to the roasted Makhana.

  6. Mix well.

  7. Let the Makhana cool to room temperature. Store in an air-tight container!

Recipe Notes
  • You need to use a low-medium heat and roast the Makhana patiently while stirring constantly. Only then will you get a crisp roasted Makhana. 
  • If you use high heat, or do not stir constantly, you are in danger of having Makhana that is burnt or browned from the outside but spongy inside.

 

Spicy Roasted Phool Makhana
Spicy Roasted Phool Makhana

Panchmel Dal | Panchkuti Dal | Panchratna Dal

I have been meaning to try Panchmel Dal | Panchkuti Dal | Panchratna Dal for a while now (ever since my trip of Rajasthan in the winter of last year) and finally made it this past weekend.

Panchmel Dal | Panchratna Dal
Panchmel Dal | Panchratna Dal

As the name suggests, Panchratna Dal uses 5 different lentils. I used Chana Dal, Tuvar Dal, Chilkewali Moong Dal, Udad Dal, and Masoor Dal. While the dal is delicious, be warned that it is rather heavy on the stomach, so I would advise that you eat in moderation, especially if you have a sedentary life like mine. 🙂

If you like Rajasthani food, do try my recipes for Gatte ki Sabzi, Gatte ki Kadhi, Rajasthani Kachi Haldi ki Sabzi, Mohanthal and Amrud ki Sabzi.

How to Make Panchmel Dal | Panchkuti Dal | Panchratna Dal

Panchmel Dal | Panchkuti Dal | Panchratna Dal is made with 5 lentils
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Panchmel Dal | Panchkuti Dal | Panchratna Dal
Prep Time
2 hr
Cook Time
30 mins
Total Time
2 hr 30 mins
 

Panchmel Dal | Panchkuti Dal | Panchratna Dal is a recipe from Rajasthan. It uses 5 dals and is a great accompaniment for both rice and roti. 

Course: Main Course
Cuisine: Indian, Rajasthani, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
The 5 Dals
  • 1.5 tbsp Tuvar Dal
  • 1.5 tbsp Chana Dal
  • 1.5 tbsp Masoor Dal
  • 1.5 tbsp Udad Dal (You can use Chilkewali Udad Dal)
  • 1.5 tbsp Chilkewali Moong Dal
The Tempering
  • 1/2 Cup Finely Chopped Tomato
  • 1 tbsp Finely Chopped Green Chillies
  • 2 tsp Finely Chopped Ginger
  • 2 tsp Cumin Seeds
  • 1 tbsp Ghee or Oil
  • Salt to Taste
The Dry Masalas
  • 1 tsp Turmeric
  • 1-2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Amchur Powder (or 1 tbsp lemon juice) - Optional
Instructions
Preparing the Dals
  1. Mix together all the five dals. 

  2. Wash well. 

  3. Soak in 1.5 Cups water for at least 3 hours.

  4. Pressure cook the dal for 4-5 whistles till they are well cooked.

  5. Using a heavy ladle mash the dal well.

Making the Tempering
  1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.

  2. Add the cumin seeds and stir-fry till they change colour.

  3. Add ginger and green chillies.

  4. Stir-fry for a few seconds.

  5. Add asafoetida and mix well.

  6. Add the tomato pieces.

  7. Over medium heat, stir-fry till the tomato pieces are well-stewed.

Making the Dal
  1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

  2. Stir-fry for a few seconds.

  3. Add the cooked, mashed dal, and mix well.

  4. Add salt and mix well.

  5. Bring to a boil.

  6. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.

Step-by-Step Instructions for Making Panchmel Dal | Panchkuti Dal | Panchratna Dal

  1. Cooking the 5 Dals
    1. In a large vessel, mix together all the five dals.
    2. Using running water, wash the dals till the water runs clear.
    3. Soak the washed dals in 1.5 Cups hot water for at least 3 hours. This helps the dals cook faster and better.
    4. After the dals are well-soaked, cook them in a pressure cooker 4-5 whistles.
    5. Using a heavy ladle, mash the cooked dals well.
  2. Getting the Tempering Ready
    1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.
    2. Add the cumin seeds and stir-fry till they change colour.
    3. Add ginger and green chillies.
    4. Stir-fry for a few seconds.
    5. Add asafoetida and mix well.
    6. Add the tomato pieces.
    7. Over medium heat, stir-fry till the tomato pieces are well-stewed.
  3. Using the Dry Masalas
    1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

    2. Mix well and stir-fry for a few seconds.
    3. Add the mashed dal to the cooked tomato mix.
    4. Mix well.
    5. Add salt to the Panchmel Dal and mix well.
    6. Bring the dal to a boil.
    7. Turn off the heat and cover the dal.
    8. Let the dal rest for 5 to 7 minutes.
    9. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.
Panchratna Dal | Panchmel Dal | Panchkuti Dal
Panchratna Dal | Panchmel Dal | Panchkuti Dal

Pindi Chole | Recipe by Chef Kunal Kapur

This recipe for Pindi Chole was triggered by a discussion by the admin of a food group that I am a member of. Donna wanted to make “almost black” Chole and there were many suggestions including the traditional recommendations of using tea leaves, amla and iron vessels.

Pindi Chole: Spicy Chickpea Curry from Punjab
Pindi Chole

Then Donna located this recipe by Chef Kunal Kapur for Pindi Chole and posted it on the group. When I saw the video on YouTube I was fascinated by the recipe and made it this past weekend!

Do try it and you will get authentic Pindi Chole.

How to Make Pindi Chole

Dark Pindi Choley with No Onion and No Tomato
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Pindi Chole | Recipe by Chef Kunal Kapur
Prep Time
6 hr
Cook Time
20 mins
Total Time
28 mins
 

This recipe yields dark coloured authentic Pindi Chole that is simply yum and a great accompaniment to rotis and puris.

Course: Main
Cuisine: Indian, Punjabi
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Chole, Chickpeas (200gms)
For Potli to Boil Chickpeas
  • 10 Cloves
  • 2" Cinnamon
  • 2 tsp Strong Tea Leaves
  • 3 Bay Leaves
  • 6 Green Cardamom
  • 2 Black Cardamom
For Tempering
  • 1.5 tbsp Ghee or Oil I used Ghee
  • 1 tsp Ajwain or Carom Seeds
  • 1.5 tsp Finely Chopped Ginger
  • 1.5 tsp Finely Chopped Garlic
Dry Masalas
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Amchur, Raw Mango Powder
  • 2 tsp Kasoori Methi Powder See Notes
  • 2 tsp Anardana Powder, Pomegranate Seeds Powder See Notes
Other Ingredients
  • 1/2 tsp Black Salt
  • 2 tsp Thick Tamarind Pulp
  • Salt to Taste
Instructions
Cooking the Chole
  1. Soak the Chole in 3 Cups Water for 6 to 8 hours.

  2. In a small white cloth, tie-up all ingredients listed under For Potli to Boil Chickpeas.

  3. Place this potli/packet in the middle of the chickpeas.

  4. Cover and boil for about 45 minutes till done.
    Or 
    Pressure cook the chickpeas 4 whistles.

  5. Discard the potli.

  6. Drain and reserve the water in which the chickpeas were cooked.

Making the Pindi Chole
  1. In a pan large enough to hold the chole, on a medium flame, heat the oil or ghee.

  2. Add the ajwain, ginger, garlic and green chillies.

  3. Stir-fry till the raw smell of the ginger and garlic disappears.

  4. Add the dry masalas and mix well.

  5. Immediately add the cooked chole.

  6. Mix well.

  7. Add the black salt, salt, and tamarind paste.

  8. Mix well.

  9. Add a little of the reserved water.

  10. Over medium flame, cook for about 5 minutes till most of the water evaporates.

  11. Serve hot with puris or rotis.

Recipe Notes
  • To make Kasoori Methi powder, over medium flame, dry roast 3 tsp of kasoori methi till it becomes crisp. Remove into a plate to cool. Crush into a powder with your fingers.
  • To make Anardana/Pomegranate seeds powder, dry roast 2 tsp anardana. Let it cool and then grind to a powder.
  • I used readymade tamarind paste.

Pindi Chole from Punjab
Pindi Chole

 

Step-by-Step Instructions to Make Pindi Chole

  1. In a large vessel, soak the chickpeas in 3 Cups Water for overnight. I soaked for 8 hours.
  2. Using a white cloth, make a small parcel/potli of tea leaves green cardamom, black cardamom, cloves, cinnamon and bay leaves.
  3. Place this potli/parcel in the middle of the chickpeas. It will give the chole a dark brown colour as it cooks. In addition, the chole will also soak in the aromas of the spices.
  4. On a open flame, cover and boil for about 45 to 60 minutes till done. The chickpea should break easily when you press it.
    Or
    You can take the easy way out like I did and pressure cook the chickpeas.
  5. When the chick peas are cooked, discard the potli.
  6. Drain the excess water from the cooked chickpeas. Reserve the water as we may need some of it later.
  7. Making the Pindi Chole
    1. On a medium flame, heat the oil or ghee in a pan.
    2. Add the ajwain, ginger, garlic and green chillies.
    3. Stir-fry for about 1 minute till the ginger and garlic are fried.
    4. Add the cumin, coriander, turmeric, red chilli, amchur, kasoori methi and anardana powders.
    5. Mix well.
    6. Immediately add the cooked chole and mix well. Do not fry the dry masalas in the oil/ghee for long. We just want to add them to the hot oil/ghee and mix.
    7. Add the black salt, salt, and tamarind paste.
    8. Mix well.
    9. Add 1/4 cup of the reserved water and cook for 5 to 7 minutes till most of the water evaporates.
  8. Cover and let the Pindi Chole rest for 5 to 7 minutes.
  9. Serve hot Pindi Chole with puris or rotis.
Pindi Chole | Recipe by Chef Kunal Kapoor
Pindi Chole | Recipe by Chef Kunal Kapoor