Putnala Pappu Podi

Ingredients

• Roasted gengalgram (putnalu) - 1 cup
• Red chillies - 12
• Garlic - 8 flakes
• Salt - as required

Method

1. Fry red chillies in little oil and then add gramdal, fry for minute or so till it becomes just warm.
2. After it cools down, powder red chillies and gramdal finely.
3. Add garlic flakes, salt and powder again until everything is mixed well.
4. Store in airtight container.

Note:

Add 1/4 cup of dry grated coconut for variation.

Gongura Pickle

Ingredients

• Gongura - 2 bunches
• Red chillies - about 15
• Garlic (optional) - 6 flakes
• Salt - as required

Method

1. Pluck the leaves from bunches. Wash gongura and wipe it with clean towel.
2. Heat oil in the pan, fry red chillies, add a pinch of asafetida and mustard seeds.
3. When the seeds starts spluttering, add gongura and garlic flakes.
4. Add salt and cook for about 10 to 15 minutes (until the it becomes kind of lumpy).
5. Grind this smoothly and serve with hot rice and ghee.

Dondakaya Chutney

Ingredients:

Tindora - 1/2 lb (about 2 cups cut tindora)

Green chillies - about 15

Tamarind - a small piece

Salt - as required

Oil - 2 tbsp

Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,

pinch of hing 1/2 tsp of jeera,

few red chilli piece

s and curry leaves

Method

1. Heat oil in a pan, fry green chillies and take it aside.
2. In the same pan add tindora and fry until soft.
3. Grind together with tamarind, salt.
4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
5. After mustard seeds starts to splutter, add this to the grounded tindora chutney.

Coconut tomato chutney

Ingredients:

Coconut - 1/2

Tomato - 2 medium

Red chillies - 12 to 15

Salt - as required

Tamarind - small lemonsized ball Oil - 2 tsp

Seasoning - 1 tsp of chenna dal,

urad dal, mustard seeds ,

pinch of hing 1/2 tsp of jeera,

few red chilli pieces and curry leaves

Method

1. Grate the coconut or cut into small pieces.
2. In a small pan fry the red chillies in little oil. Take the red chillies aside and fry the tomato for 5 minutes or until soft.
3. Grind the coconut, tomato, red chillies, salt and tamarind.
4. Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
5. After mustard seeds starts to splutter, add this to the grounded coconut chutney.

Curryleaves powder

Ingredients

Chenna dal - 1/4 cup

Urad dal - 1/4 cup

Red chillies - about 20

Garlic - 6

Tamarind - small lemon sized

Salt - according to taste

Curry leaves - 2 cups

Method

1. Wash the leaves and wipe with a clean towel. Dry them on a towel completely.
2. Dry roast them in a pan and powder it when cooled.
3. Roast the chenna dal abd urad dal separetely. Fry red chillies in little oil.
4. Powder everything together finely adding tamarind, salt and finally curry leaves powder.
5. Store in clean air-tight jar.