ENGLISH TELUGU Yellow Lentils/Toor dal Kandi Pappu Black gram Minapappu Green gram Pesarapappu Bengal gram

dal Senagapappu Roasted dal Gulla senagapappu/Putnala pappu Whole green gram dal Pesalu Chick peas Senagalu Dry red chillies Yendu mirchi Garlic Velluli Turmeric powder Pasupu Mustard seeds Avaalu Cumin seeds Jilakarra Coriander seeds Dhaniyalu Asafoetida Inguva Fenugreek seeds Menthulu Sesame seeds Nuvvulu Semolina/Cream of wheat Upma rava Sago Saggubiyyam Rice flour Biyappindi Wheat flour Goduma pindi All purpose flour Maida pindi Peanuts/Groundnuts Veru senagapappu Cashew nuts Jeedi pappu Rice Flakes Atukulu Jaggery Bellam Cloves Lavangalu Cardamom seeds Yelakulu Cinnamon Dalchini chekka Nutmeg Jazi kaya Saffron Kumkuma puvvu Bayleaf Biryani aaku Tymol seeds Vamu Dry ginger Sonti Poppy seeds Gasagasalu Onion seeds Ullithnam

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GREEN CHUTNEY
INGREDIENTS: Coriander leaves washed and chopped - 1 cup Garlic- 3,4 pods Onion - 1 chopped Jeera - tsp Lemon juice - 1 tsp Salt to taste. METHOD : Grind together all the ingredients except lemon juice with some water into a smooth paste.Add lemon juice to the ground ingredients at the end.
(Tastes good with pulav, parathas and as a spread on bread.. This can be made with mint leaves or mint and coriander leaves mixed together.)

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CURRY LEAVES CHUTNEY(1)

INGREDIENTS: Curry leaves - 1 cup Tamarind - little more than the size of a marble Hing - a pinch Salt to taste Oil - 2 tbsps Mustard seeds - 1/4 tsp Red chillies - 2,3 Little jaggery (optional) METHOD: Grind every thing to a paste adding nearly cup of water.Heat oil, let mustard splutter,add ground paste and go on stirring till oil separates.Store in an airtight container.Must be refrigerated after 2 days.Very tasty and good for health.
(NOTE:- Coriander Chutney can also be prepared in the same way. )

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CURRY LEAVES CHUTNEY(2)

INGREDIENTS: Curry leaves - 1 cup Tamarind - size of a marble Salt to taste A a pinch of hing, Oil - 2 tsps Mustard seeds - 1/4 tsp

Urad dal-2 tsp Red chillies-2,3. METHOD : Heat oil in a kadai(wok). Add mustard seeds to the oil, let mustard splutter,add urad dal, hing and chillies.As dal turns golden brown,add curry leaves.Fry for about 2 minutes. Grind every thing together to form a paste. Refrigerate after 2 days.
(NOTE:- Coriander Chutney can also be prepared in the same way. )

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PUDINA CHUTNEY(MINT CHUTNEY)

INGREDIENTS: Mint (Pudina) washed and chopped - 1 cup Tamarind - size of a marble Salt to taste Red chillis - 2 A pinch of hing Urad dal - 2 tsp Oil - 1 tsp. METHOD: Fry urad dal in tsp oil till golden brown. Remove and with remaining oil fry pudina with salt till soft. Grind together into a smooth paste with some water.

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SPINACH CHUTNEY:
This can be made the same way as the pudina chutney(Above). Fry spinach in oil and cook for 3,4 minutes. The same procedure can be followed with vegetables like brinjal, snakegourd, chow-chow, red pumpkin, and cabbage adding or reducing the salt, chillis and imli according to the amount of vegetables and palate.

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GARLIC CHUTNEY:

INGREDIENTS: Garlic - 10 pods Tamarind - size of a marble Salt to taste Oil - 1 tsp Mustard seeds - tsp Red chilli - 1 Large Urad dal - 1 tsp A pinch of hing (optional). METHOD: Heat oil and fry garlic for 3,4 minutes. Remove and add mustard seeds. As the seeds splutter, add other ingredients and fry till golden brown. After it cools grind chilli and tamarind first and then the other ingredients to make a coarse chutney adding a minimum of water

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ONION CHUTNEY
INGREDIENTS : Onions - 2 med. sized- peeled Red chillies - 2 Tamarind - the size of a marble Salt to taste Oil - 2 tbsp. Mustard seeds - tsp A pinch of hing. METHOD: Peel and cut onions. Wash tamarind and grind with salt, onions and chillis. Heat oil and add urad dal, hing & red chillies. When the seeds splutter add the ground chutney. Let it fry for 2,3 mints. and switch off the gas. Grind every thing to a coarse paste. This goes well with rice, parathas, idlis and dosas.

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MANGO CHUTNEY INGREDIENTS: Raw mango(medium sized) - 1 no. grated Green chillis - 4 Salt to taste Coconut grated - cup Oil - 11/2 tsp Urad dal - 2 tsp Mustard - tsp

A pinch of hing . METHOD:- Peel and grate mango and keep aside. Heat oil in a kadai(wok) and add mustard seeds. As they splutter add urad dal ,hing and then green chillis and fry for 2,3 minutes. Grind together all the ingredients - not very soft
(Note :- Fried urad dal and mustard seeds may be added in the end also.) Back to top

DAL CHUTNEY INGREDIENTS: Arhar(Toor) dal - 1 cup Red chillies - 2 Coconut grated - 1/4 cup Salt to taste Oil - 1 tsp. METHOD: Heat oil i n kadai(wok). Then add arhar dal and red chillies. As the dal becomes golden brown and emits a good aroma remove from fire and grind with water and salt. This tastes well with hot rice.
(NOTE:-You may mix arhar dal and chana dal in the proportion,1:1) Back to top

VEGETABLE CHUTNEY INGREDIENTS: Brinjal - medium sized washed and cut - 1 cup Urad dal - 2 tblsp Red chillies - 2 or 3 A pinch of hing Salt to taste Tamarind - marble sized METHOD: Fry all the ingredients in oil except tamarind and brinjal. When the dal turns golden brown add the brinjal and fry for 4,5 mints. and switch off.. Grind everything excluding brinjal.Add cooked brinjals in the end .Water is generally not needed since salt and brinjal will leave some water while grinding. This tastes good with hot rice and rasam.
(NOTE:-Similarly you can prepare with other veg also like chow-chow, snake-gourd, etc.) Back to top

GINGER CHUTNEY INGREDIENTS : Ginger grated - cup Tamarind - size of a lemon Jaggery - as per taste Salt to taste Oil for frying - 2 tblsp Mustard seeds - 1/4 tsp METHOD: Slightly fry ginger in 1 tsp oil Grind all the ingredients into a soft mixture. Heat the rest of the oil, add mustard seeds and let it splutter. Add the ginger paste and fry on a slow fire until oil comes on top.
(NOTE:- Tastes good with hot rice, idli and dosa.Good for digestion.) Back to top

COCONUT CHUTNEY
INGREDIENTS : Coconut grated- 1 cup Puffed chana dal - 1/4 cup Salt to taste Very small piece of ginger A few leaves of coriander or curry leaves Tamarind - marble sized Green chillis- 2 or 3 Oil - 1tsp Mustard seeds - 1/4 tsp Urad dal - tsp METHOD: Grind together all the ingredients except mustard seeds to a smooth paste.Heat oil in kadai and add mustard seeds. When it starts spluttering, add urad dal . As the dal turns golden brown pour it over the ground chutney. Goes well with idli, dosa, upma and vada.
(NOTE:-You may add or reduce the quantity of coconut or puffed chana dal.)

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CHUTNEY WITHOUT COCONUT

INGREDIENTS: Tomatoes - 2 washed and cut into small pieces

Onion - 1 cut into small pieces Puffed chana dal - 2,3 tblsp Green chillies Coriander leaves a tsp Salt to taste Oil - 1tsp Mustard seeds - 1/4tsp METHOD:- Grind everything except mustard seeds. Heat oil and add mustard seeds. As they splutter remove from fire and add to the chutney.

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TOMATO CHUTNEY
INGREDIENTS : Tomato - 4,5 Large sized Tamarind - lime sized Salt to taste R ed chillies - 4 Hing - a pinch Turmeric powder Mustard seeds - tsp Oil - 4 tblsp Methi powder - tsp- roasted and powder. METHOD: Cut tomatoes into 4 pieces and add salt, turmeric powder, tamarind and red chillies and leave it for hr. Heat kadai(wok) and over a slow fire stir well and dehydrate the tomato mixture. Let it cool and grind the mixture into a paste. Heat oil in a kadai and add mustard seeds. When the mustard seeds splutter put off the flame.Now add hing and methi powder. Now add the ground mixture and switch on the gas. Go on stirring on a slow fire till the oil separates.The consistency should look like a jam. Let it cool and store in a glass jar. Refrigerate after 4,5 days.

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IMLI CHUTNEY

INGREDIENTS: Thick tamarind juice - 1 cup Salt to taste Turmeric powder - a pinch

(To powder): Red chillies- 2 or 3 Sesame seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp For tempering: Oil - 3 tbsp Mustard seeds - 1/4 tsp Urad dal - 1/2 tsp Chana dal - 1 tsp Peanuts - 1 heaped tbsp Hing - a pinch Curry leaves(chopped) METHOD: Prepare tamarind juice after soaking tamarind.You may make use of ready made paste also.Boil it with salt and turmeric powder till the smell of raw tamarind goes away. Roast and powder,chillies,til and fenugreek seeds. Heat 1tbsp oil and add mustard seeds. As they splutter, add dals and peanuts.Add curry leaves and hing after dals turn golden brown.Remove. Add masala powder and tempering to boiled tamarind. Boil until it is quite thick. Add remaining oil and remove.Now it is ready to be mixed with rice.Can be had with rice & yogurt. NOTE:-Tempering may be added at the time of mixing with rice, so that dals will be crisp and fresh. Back to top

SWEET AND SOUR CHUTNEY

INGREDIENTS: (Vegetables like raw mango, tomatoes, good variety of brinjal, bhindi(okra), onion and ripe red pumpkin are used for this preparation.) Any one of the above mentioned vegetables - 200 gms,washed and cut into small pieces. Green chillies extract of Tamarind - juice 1 cup(thin) Jaggery - the size of a small raw mango Salt to taste Chili powder - tsp Hing - a pinch (For tempering ) Oil - 1tbsp Mustard seeds - 1/4 tsp A few methi seeds Curry leaves Rice flour - tsp. METHOD: Heat oil in a kadai(wok) and add mustard seeds. As it splutters add the other tempering ingredients. As the tempering turns golden add the vegetables and fry on low fire (for 3,4 minutes in case of okra) for 1,2 minutes.Add tamarind juice, salt ,chili powder and hing. Let it boil for 5,6 mints. or till the vegtables are cooked tender.

 Now add jaggery and rice flour mixed in a little water and diluted with glass of more water to the boiling vegetables. Switch off the gas after 2,3 minutes of boiling.
(Note:- Tamarind should not be added if you are using raw mango.)

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GOJJU
INGREDIENTS: Raw mango - one(medium size) Jaggery - the size of mango Salt to taste A pinch of hing Chili powder - 2 pinches Green chili - 1 (cut into 4 pieces,) For tempering: Oil - 1 and tsp Mustard - 1/4 tsp Fenugreek seeds - 7 or 8 Few curry leaves. METHOD: Cut mango into big pieces. Heat oil and add mustard seeds,fenugreek seeds and hing. As mustard seeds splutter,add green chillies and curry leaves. Add 1 glass of water. Add mango pieces, salt and chilli powder. Add jaggery after 5 mins. Let mango get soft.Add tsp rice flour mixed with some water to make it thick.Let gojju boil for 2,3 mins and remove from oven. Goes well with rice kichdi, rice upma etc. Back to top

MANGO THOKKU
INGREDIENTS: Mango - 1 big Oil - 5 tblsp oil Chili powder - 2 tsp Salt to taste Hing - a pinch of hing Turmeric powder - 2 pinches Fenugreek seeds- roasted and powdered - a pinch Mustard seeds - tsp METHOD : Wash and grate mangoes. Heat oil in a kadai(wok) and let mustard seeds crackle in it. Add the mangoes and hing and stir over low heat and let the mango cook until soft. Add salt, chili powder, turmeric powder and methi powder. Keep stirring till oil separates.Store in a jar after it cools down. Refrigerate after 4,5 days. Back to top

YAM CHUTNEY
INGREDIENTS: Yam-1/2 cup Coconut(grated) - 1/2 cup Tamarind - size of half lime Oil-1 tsp Salt to taste Mustard seeds - few grains Urad dal - 3,4 tbsps Red chilies - 2,3 Hing-1 pinch A small bit of jaggery. METHOD: Grate yam and coconut.Heat oil and let mustard splutter.Add hing, chillies and dal. Fry until urad dal turns light brown.Add salt. Grind tamarind and chilies first to a paste adding litle water.Add other things and grind coarsely May be taken with hot rice and ghee.
(NOTE:-You may also make chutney with only yam. or only coconut. For this yam should be of good quality)

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TOMATO THOKKU
INGREDIENTS: Tomato 6 - medium size C oconut grated - 2 tblsp red chillies 3-4 Salt to taste, Peanuts - 1tblsp Chana dal - 1 tsp Urad dal - 1 tsp M ustard seeds - 1 tsp Coriander leaves - 10 Tamarind - size of a lemon O il - 3 tblsp. METHOD: Blanch tomatoes (put them in boiling water and boil for 5 mints.when slightly cool remove the skin). Grind together tamarind, tomatoes, red chillies and coconut without adding water. Heat 1 tblsp oil in a kadai and add mustard seeds.While it is spluttering, add peanuts,chana dal,urad dal,and curry leaves.When the dals turn golden brown remove and keep aside. Heat the rest of the oil and add the ground paste.Keep stiring on a slow fire until the oil separates.Add the fried dal and mix well.
(This can be used as a side dish with rice and puris or mix with rice adding a little til oil/ghee to make readymade rice.The ground paste can be stored in the fridge and used whenever required.)

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