Water melon rind chutney / roti pachadi

Water melon rind - 1 cup
Small Tomato - 1
Sesame seeds/ Nuvvulu - 1 tbsp
Chana dal / senagapappu - 1 tbsp
Urad dal / menapappu - 1 tbsp
Jaggery / bellam - 1 tsp
Tamarind - gooseberry size pr to taste
Green chili - 2 or to taste
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 tsp

For tempering

Oil - 2 tsp
Mustard seeds / avvalu - 1/4 tsp
Cumin - 1/4 tsp
Red dry chilies - 2
Hing- pinch or to taste
Curry leaves - 1 spring

Method

1. Remove green part from water melon rind(use white part)
2. Dry roast sesame seeds and keep aside.
3. Heat oil in a pan and roast chana dal, urad dal  and keep aside.
4. To the same pan, add water melon rind, green chili  and cook until they turn soft with a lid on. Stir in between.
5. Add tomato, tamarind and turmeric and cook until tomato turn soft.
6. Grind sesame seeds and roasted sesame seeds and dals along with salt and jaggery using a mixer or motor and pestle. Now add cooked watermelon and tomato and grind.
7. Heat oil in a pan and add all the ingredients under tempering. Once mustard seeds splutter, add to the chutney and serve with rice.
8. Adjust salt and spices to your taste.

Tip: If your chilies are not up to your spice level and want to add more spice to the chutney add red chili powder to the tempering. After switching off the flame, add red chili powder to the tempering and add to chutney. Don’t add while the flame is on.

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Palakura Tomato Nuvvula Roti Pachadi // Spinach Tomato Sesame Seeds Chutney

I saw spinach chutney in a cookery show long back. I completely forgot about it and years passed. I have a box full of spinach in by refrigerator and suddenly this recipe flashed into my mind. I googled and read many spinach chutney recipes, but finally decided to do as I make ridge gourd sesame seed chutney.

I always enjoy making roti pachadi that to in stone mortar and pestle. Happily made this chutney and served to my hubby with hot rice. He tried to guess, with what the chutney made out of and failed. He didn't believe that the chutney is prepared with spinach. Try this recipe, I bet you gonna love this roti pachadi, which is iron rich and calcium rich.

Ingredients

• Palakura/Spinach - 4 cups, chopped
• Tomato - 1, cut into pieces
• Nuvvulu /Sesame seeds - 3 Tbsp
• Green Chilies - 6 no
• Jeera / Cumin seeds - 1/4 tsp
• Minapappu / Urad dal - 2 Tbsp
• Senagapappu / Chana dal - 1 Tbsp
• Oil - 1 Tbsp 
• Juice from half Lime 
• Salt to taste

For Seasoning / Poppu

• Oil - 3 Tbsp
• Avvalu / Mustard seeds - 1/2 tsp
• Onion - 1/4 cup
• Garlic - 5 no, Peeled

Preparation

• Dry roast sesame seeds till golden brown and keep aside.
• Heat oil in the same pan, add cumin, chana dal, urad dal and fry till they turn golden brown. Remove them to a bowl.
• To the same pan, add green chilies and chopped spinach and fry spinach till there no water and spinach is dry. (there should not be any water).
• Add chopped tomato and cook till tender. Switch off the stove and let them cool.
• We can use use mortar and pestle or mixer to make chutney.
• Add roasted sesame seeds, cumin, dals to mixer or mortor & pestle and make them into powder.
• Add cooked spinach mixture, salt and make into coarse paste.
• Add lime juice and mix.

For Seasoning

• Heat oil in a pan, add mustard seeds. When they splutter, add garlic and fry till golden.
• Add onion and suite for a minute (don't brown them).
• Add spinach chutney and mix.
• Serve with hot rice and ghee.

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Beerakaya Nuvvula Pachadi / Ridge Gourd Sesame Seeds Chutney

Andhra is famous for Roti Pachadi. If we order Thali platter in any Andhra restaurant, we will be served roti pachadi along with various dishes. We make Roti Pachadi/Chutney with almost every vegetable and sometimes with the skin of vegetables. We make it spicy and enjoy it with hot rice and a dollop of ghee. Vegetables are cooked to al dente and then grind with roasted red chilies or green chilies along with some spices, herbs and dals.  

They are know as Roti Pachadi as in olden days, "Rolu and Rokali/ Stone Mortar and Pestle" are used to grind them. 

Today's recipe is Beerakaya Nuvvula Pachadi / Ridge Gourd Sesame Seeds Chutney, which is very easy to prepare like other chutney's and taste delicious. Sesame seeds will give nutty flavor to the chutney. 

Let's see Ridge gourd and Sesame seeds Health benefits
Ridge gourd is low in calories and saturated fats. It is a good source of vitamin C, Zinc, dietary fiber, iron, magnesium and riboflavin. It is an excellent blood purifier. It contains insulin which lower sugar levels. Used in skin care treatments.

Sesame seeds contain copper, zinc, iron, calcium, magnesium, Vitamin B1, fiber, phosphorus. They are full of protein, reduce blood pressure, helps prevent diabetes, lowers cholesterol, good for digestion, skin and hair.

Serves : 4
Prep Time : 5 Minutes
Cook Time : 15 Minutes
Ingredients

• Beerakaya/Ridge gourd - 1, Large
• Nuvvulu/Sesame seeds - 2 Tbsp
• Jeera/Cumin Seeds - 1/2 tsp
• Tamarind - small lemon size
• Dry Red Chilies - 5 no
• Salt to taste
• Turmeric powder - 1/2 tsp

For Tempering/Poppu

• Avvalu/Mustard Seeds - 1/2 tsp
• Jeera/Cumin Seeds - 1/2 tsp
• Minapappu/Black gram - 1 tsp
• Senagapappu/Bengal Gram - 1 tsp
• Dry red chili - 1 (optional)
• Garlic Cloves - 10, Skinned
• Curry Leaves - 8
• Oil - 2 tsp

Preparation:

• Dry roast nuvvulu/sesame seeds and red chilies in a pan, dish out and let them cool.
• Wash ridge gourd and wipe with towel and remove the vertical stripes and chop into small pieces along with skin.
• Add 1/2 tsp oil to the same pan and add jeera/cumin seeds. When they start sputtering and ridge gourd pieces, turmeric powder, tamarind and little salt. Mix and let them cook till tender.
• Switch off the stove and let them cool.
• Using a grinder, Grind sesame seeds and red chilies into powder and then add cooked ridge gourd to the powdered sesame seeds and grind. Adjust salt.
• In a small pan, heat oil. When oil is hot enough add all the ingredients under tempering and fry till mustard seeds pops and garlic and dals turn golden brown.
• Mix tempering to the chutney and  serve with rice along with a dollop of ghee.

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Broccoli Chutney and Beetroot Chuney

Climate was cold and I want to make Chutney/Roti pachadi for meal as a side. I found a beetroot in my  fridge and started making beetroot chutney. While I am taking curry leaves from my fridge, I found some broccoli. I got an idea and want to try broccoli chutney. I prepared broccoli chutney similar to beetroot chutney. I didn't tell my hubby that the chutney was made with broccoli. I ask him to guess what it is, he thought it was ridge gourd chutney by looking at it and he told it taste little different but was very tasty. Coming to beetroot chutney, it will be little bit sweet, spicy. These two chutney's are perfect for hot white rice with a dollop of ghee.

                                                                   Broccoli Chutney

Serves: 2

Ingredients:

• Broccoli - 1 cup
• Chana Dal - 1 tsp
• Urad dal - 1 tsp
• Mustard seeds - 1/4 tsp
• Jeera - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Garlic cloves - 2
• Green chillies - 4
• Curry leaves - 10
• Tamarind pulp - 1 tsp
• Oil - 1 Tbsp
• Turmeric - 1/4 tsp
• Salt to taste

Preparation:

• Chop broccoli. We can also use steams.
• Heat oil in a pan and fry chana dal, urad dal, mustard seeds, jeera, coriander seeds and garlic till they turn golden.
• Now add chillies, curry leaves and broccoli, add little salt , turmeric and cook with lid on till the broccoli stems are tender.
• Let it cool and grind by adding tamarind pulp and little water.
• Serve with hot rice.

                                                          Beetroot Chutney

Serves: 2

Ingredients:

• Beetroot - 1 cup
• Chana Dal - 1 tsp
• Urad dal - 1 tsp
• Mustard seeds - 1/4 tsp
• Jeera - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Garlic cloves - 2
• Green chillies -3
• Red chillies - 2
• Curry leaves - 10
• Tamarind pulp - 1 tsp
• Oil - 1 Tbsp
• Turmeric - 1/4 tsp
• Salt to taste

Preparation:

• Chop beetroot into small pieces.
• Heat oil in a pan and fry chana dal, urad dal, mustard seeds, jeera, coriander seeds, red chillies and garlic till they turn golden.
• Now add chillies, curry leaves and beetroot, add little salt , turmeric and cook with lid on till the beetroot turn little soft for 10 minutes.
• Let it cool and grind by adding tamarind pulp and little water.
• Serve with hot rice.

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Bendakaya Pachadi (Okra/Lady's Finger Chutney)

Today's recipe is Bendakaya Pachadi (Okra/Lady's Finger Chutney). I can guess what you are thinking, it will be very sticky, right. I too had the same opinion until I tasted this tasty lady's finger chutney. I like the stickiness, but I felt it will be very sticky than okra fry or curry. But now,  as a Roti pachadi/chutney lover I  am so happy as I can make one more tasty chutney. I saw this recipe on sirisfood blog, she explained it very interestingly and gave a tip that adding curd to okra will reduce it's sticky nature. Thanks alot to siri for sharing such a tasty chutney recipe and the tip. I followed her tip and it turned out so good.The only change I made is added more green chillies instead of spice powder. 

Serves: 2
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• Bendakaya/Okra/Lady's Finger - 12
• Onion - 1,small
• Tomato -  1
• Green Chillies - 5
• Avalu/Mustard seeds - 1/2 tsp
• Fenugreek seeds/Menthulu - 10
• Jeera/Cumin seeds - 1 tsp
• Urad dal/ Minapappu - 1 tsp
• Channa dal/Senagapappu - 1 tsp
• Curry leaves - 1 spring
• Turmeric powder - 1/2 tsp
• Curd - 1 tbsp
• Oil - 2 tablespoon

Preparation:

• Chop Onions, tomatoes, chillies and Okra. (No need to chop them finely)
• Heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds, urad dal, channa dal and fry till turn golden. Now add onion, chillies and curry leaves and fry till onion turn brown.

• Add okra and curd and fry till there is no raw smell, add tomatoes and cook till they turn soft.

• Cool the mixture and grind. No need to add water.
• Garnish with coriander leaves and serve with hot rice.

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