Ingredients:

• Cabbage – 2 Cups
• Tamarind – small lemon size
• Zeera – ¼ Teaspoon
• Green Chillies – 8
• Garlic Cloves – 2
• Tadka Seeds – 1 Tablespoon
• Curry Leaves – 1 Stem
• Oil – 2 Tablespoons
• Salt to taste.

Method:

1. Cut the cabbage into big pieces and boil this in  2 cups of water for 10 minutes, drain it and keep it aside.
2. In a small pan put 1 teaspoon of oil and fry green chillies, zeera & tamarind and let it cool.
3. In a food processor, put these fried stuff along with garlic cloves, cooked cabbage and salt and grind it to fine paste and take this in a bowl.
4. In a small pan put the remaining oil and bring it to heat and put tadka seeds and curry leaves.
5. Once they crackel, put this in ground chutney paste and mix it well.

It goes well with Rice & Dosas or Roties.

Ingredients:

• Birakaya  – 1 big – Cut into thin slices.
• Tamarind – small lemon size
• Zeera – ½  Teaspoon
• Green Chillies – 5 – cut into small pieces.
• Garlic Cloves – 1
• Tadka Seeds – 1 Tablespoon
• Oil – 2 Tablespoons
• Salt to taste.

Method:

1. Take the skin off the Birakaya and make thin slices.
2. Take a heavy bottom frying pan and put 2 teaspoons of oil bring it to heat. Add Birakaya pieces, green chillies, zeera and fry this until the birakaya looks translucent and take it off from the heat.
3. In a food processor, put the birakaya stuff, salt,  garlic  & tamarind and grind it coarsely and adjust the salt.

Serve this with white rice along with any kind of curry.

You can grind it to paste, if you like it that way.

దోసకాయ పచ్చడి

Ingredients:

• Dosakaya – 1 cup Shredded
• Dry Red Chilies – 4
• Zeera – 1/4 Teaspoon
• Garlic – 1 clove
• Tamarind- 2 inch piece 
• Fenugreek Seeds – 1 pinch
• Salt – to taste
• Oil – as required
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem

Method:

1. Take a small pan and put 1/4 table spoon of oil and put zeera, fenugreek seeds and red chilies and fry them and keep this aside.
2. Take a morter and pastel and put the the above fried items with tamarind, salt and shredded Dosakaya and grind it with your hands coarsely.
3. Now take a small pan and add 1 teaspoon of oil and put tadka seeds, with smashed garlic clove and curry leaves.
4. When seeds crackle, put this in Dosakaya mix and mix it well.

It goes well with white Rice along with Omlet or any  fry curries.

Ingredients:

• Raw coconut pieces – 1/2 Cup
• Dry red chilies – 7
• Zeera – 1/4 Teaspoon
• Tamarind – 2 inch Piece.
• Salt to taste.
• Oil as needed.
• Shallot – 1 Small

Method:

1. Take a small pan and put 1 teaspoon of oil and Put Zeera, Red Chilies and coconut pieces and fry till the coconut looks little brown.
2. Let it completely cool off and put this in mixer along with salt and tamarind and grind it coarsely.
3. Now add Shallot pieces and grind it once again.

Tip: You can serve this with Rice, Mash Ki Roti, Idly, Dosa, Vada etc.

Ingredients:

• Purple Baigain(Brinjal) – 1 big
• Onion – 1 small – cut into small pieces
• Green Chilies – 4
• Tamarind – 1 inch piece
• Garlic – 1 clove cut into small pieces.
• Turmaric  – 1 pinch
• Salt – to taste
• Oil as required
• Curry Leaves – 1 stem

Method:

1. Roast the Baigain on gas stove and keep it aside.
2. In a pan put 1/2 teaspoon of oil and fry green chilies and garlic and keep it aside.
3. For the chutney, instead of grinder, use mortar and Pestle as it gives unique texture and taste.
4. Put the Baigain pieces, Green Chilies, Salt, Tamarind, Garlic and crush it. Add Onion pieces and crush it once again.
5. In a pan, put 1 tablespoon of oil and put the curry leaves and turmeric powder and put this in Baigain chutney.

Tip: It goes well with white Rice and Omlet.

Ingredients:

• Chanadal – 1/2 Cup
• Dry Red Chilies – 6
• Zeera – 1/4 Teaspoon
• Dry Coconut – 1 Inch piece
• Tamarind – 2 inch pieces
• Salt – to taste
• Garlic – 1 clove
• Oil – 2 Tablespoons
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem

Method:

1. Take a pan and put 1/2 table spoon of oil and put zeera, chanadal, garlic, tamarind, dry chilies, garlic and coconut and fry them till chanadal gets into light brown color.
2. Let it cool and add salt to this and grind it to paste.
3. In a small pan put the remaining oil and put tadka seeds and curry leaves. As the curry leaves crackle, put this in ground chutney.

It goes well with any type of dosa, idlies, upma and similar types of tiffins.

Ingredients:

• Dry Curry Leaves – Handful
• Zeera – 2 Table Spoons
• Coriander Seeds – 2 Table Spoons
• Fenugreek Seeds – 1/4 Tea spoon

Method:

1. Dry roast all the ingredients separately and grind it tp a fine powder
2. Store it in the air tight bottle.

This powder is used in Meat Curries, Fish Curries and Veggie Curries.

Ingredients:

• Dry Shredded Coconut – 1/2 Cup
• Hot red chillies powder – 1/4 Cup
• Amchoor Power – 1/2 Tea Spoon
• Salt – 1 Tea Spoon
• Garlic – 6 cloves

Method:

Put everything in a food processor and grind it coarsley.

This is used for Potato , Karela, Okra Fries and more