Oil for frying

Method:-Wash and drain water from the leaves and chop them into small pieces. Heat 5Tbsp. Of oil in a saucepan. When hot add red chilies, channa dal, garlic cloves, asafetida and mustard seeds and fry until mustard seeds start to splutter then add chopped leaves mix well and fry for a minute then add red chili powder, fenugreek powder, salt & turmeric powder. Fry the leaves until they are soft and cooked on medium flame (some more oil can be added if it’s too dry or starts to stick to the bottom of the pan). When done you will se the oil seep through the pickle. When ready store in an airtight container and keep water away from the pickle for longer use. This can be served with rice or along with Idli , Dosa, Upma & others.

While serving with rice also serve raw onion chunks. It tastes better.

Sugar – ¼tsp

Method:- First in a skillet along with one tsp. of oil fry red chilies and keep aside in the same skillet while hot on medium flame fry the minapappu until golden in color and keep aside. (Make sure it is hot(Temperature) when ready to grind)

In another skillet heat 1tsp. of oil add asafetida, 2 red chilies, mustard seeds, cumin seeds & curry leaves when the mustard seeds start to splutter transfer the contents of the skillet to the serving dish with tomato pickle. Mix slightly and serve with Idli, Dosa or rice.

Salt to Taste

Method:-Heat oil in a pan & add grated cabbage to it, cover and cook on medium heat for 5-6 minutes or until the cabbage is soft and cooked. When cooled grind cabbage, green chilies, coriander seeds, tamarind paste, coriander leaves & salt into a semi fine paste. Remove. Now in a skillet add 1 tbsp. of oil, add asafetida, Curry leaves & cumin seeds. Fry till the seeds start to splutter. Then on medium heat carefully add the ground paste to the above and mix well for a minute. Switch off the flame and serve with white rice.

Salt according to taste

Method:-In a skillet add 2 tspn of oil and to it add cleaned mint leaves and on medium flame let them cook till the leaves are soft. Then in a blender grind cooked mint leaves, red chilies, salt & tamarind. Grind into a fine paste serve with break fast items.

Cumin seeds ¼tsp.

Method:-Roast one eggplant at a time on direct flame. Alternating on medium and high heat until the skin of eggplant shrinks and becomes black in color and the insides become soft. When done peel off the skin from the eggplants and discard them. Gather the inside pulp into a bowl along with it’s juices and break any lumps .

In a sauce pan heat 3tbsp. of oil and add red chilies , mustard and cumin seeds. When mustard seeds start to splutter add green chilies and onions and fry till onions turn translucent in color then add ginger garlic paste and fry for a minute now add eggplant pulp along with it’s juices and fry till the eggplant is cooked on medium heat. Remove and transfer into a serving dish garnish with coriander leaves. Serve with rice.

Tamarind water (soak 1 small lime size ball in ¼cup of water and extract juice of it and strain it. Use only water)

Curry leaves 5no

Method:- Heat oil and add 4 tbsp. of oil and fry green chilies on medium heat along with tamarind water. When the chilies are soft add the Minappapu paste to it and fry for a couple of minutes now add coriander seeds, cumin seeds, garlic pods and fry for a minute. Transfer the contents into a blender and coarsely grind them into a paste. Remove and keep aside. Now in a separate skillet heat 2 tsp. of oil and add all the ingredients listed under seasoning and fry until the mustard seeds start to splutter then add the ground paste to it and fry for a minute. Remove and transfer into a serving dish. Goes well with Potato Parathas , Chapatis.

Curry leaves 5no

Method:-grind onions, garlic, tamarind & red chilies together into fine paste and keep aside. Now in a separate skillet heat 2 tsp. of oil and add all the ingredients listed under seasoning and fry until the mustard seeds start to splutter then add the ground paste to it and fry for a minute. Remove and transfer into a serving dish. Goes well with Idli and Dosa.

Curry leaves 5no

Method:-grind coconut, tamarind & red chilies together into fine paste without adding too much of water and keep aside. Now in a separate skillet heat 2 tsp. of oil and add all the ingredients listed under seasoning and fry until the mustard seeds start to splutter then add the ground paste to it and fry for a minute. Remove and transfer into a serving dish. Goes well with Idli and Dosa and rice.

Method:-In a separate skillet heat 2 tsp. of oil and add Minapappu, channa dal, jeera, coriander seeds, garlic and fry until the dals turn golden in color. Then turn off the flame and add to it salt, coconut pieces, Coriander leaves & 3 red chilies .

Now grind the above in a  blender adding little tamarind extract at a time to a fine paste . Taste it and if more spice is required add one red chili at at a time from the remaining roasted chilies.

When done transfer into a serving bowl. In a small pan add 1 tspn. oil and add all ingredients mentioned under "for seasoning" and fry till the mustard seeds start to splutter now transfer the contents on top of the chutney in the serving bowl and mix with a spoon.

Method:-In a pan heat 2 tsp. of oil and add red chilies, green chilies, garlic, coriander seeds & fry till garlic turns golden in color then add the minced birakayi peel pieces & salt and fry on medium heat till the raw smell goes away and the peel pieces should feel soft when crushed. Remove from heat.

Now grind the above in a  blender adding little tamarind extract at a time to a fine paste . Taste it and if more spice is required add more green chilies one at  a time. Check for salt.

When done transfer into a serving bowl. In a small pan add 1tspn. oil and add all ingredients mentioned under "for seasoning" and fry till the mustard seeds start to splutter now transfer the contents on top of the ground pachadi in the serving bowl and mix with a spoon.

Variation:- The same can be done with Cabbage (finely chopped) & Carrot

For Grinding:

Method:-

Grind all ingredients under "For grinding" into a smooth paste adding little water nd keep aside . In a separate skillet heat 2 tsp. of oil and add all the ingredients under seasoning and when mustard seeds start to pop turn off the flame and transfer the hot seasoning onto the ground chutney mix well . serve with desired food.

For Grinding:-

Method:-

First fry garlic and red chilies in 1 tsp oil and grind with rest of the  ingredients under "For grinding" into a smooth paste adding  water and keep aside . In a separate skillet heat 2 tsp. of oil and add all the ingredients under seasoning and when mustard seeds start to pop turn off the flame and transfer the hot seasoning onto the ground chutney mix well . serve with desired food.

Method:-

First fry  ingredients in oil until golden in color let it cool for some time and then grind them in spurts into a semi coarse powder in a dry grinder and store it in an air tight container. Tastes good when served with Idli and Ghee

Method:-

First dry roast sesame seeds in a pan untill they start to pop and turn slight yellow brown in color. Turn off the flame and add red chilies and cumin seeds and let it sit untill cool then add salt and grind in spurts into a semi coarse powder in a dry grinder and store it in an air tight container. Tastes good when served with  Ghee with plain hot white rice or with idli or dosa

Method:-

First dry roast peanuts in a pan untill they turn golden in color. Turn off the flame and add red chilies and cumin seeds and let it sit until cool then add salt and grind in spurts into a semi coarse powder in a dry grinder and store it in an air tight container. Tastes good when served with  Ghee with plain hot white rice or with idli or dosa