Onion gongura chutney | How to make ullikaram gongura chutney | Onion sorrel leaves chutney recipe

Onion gongura chutney:
This is a Andhra traditional and tasty gongura chutney made with Gongura Leaves ( Sorrel 
leaves).The recipe is very simple, made with handful ingredients under 15 minutes. this chutney 
is also called as  gongura uliikaram chutney or sorrel leaves onion chutney.Sharing a simple  onion gongura chutney made south indian style.

Gongura leaves are sour in taste, the chutney will be slurpy and yummy!The gongura greens are cherished in Andhra cuisine more than any of its counterparts and is used to prepare delectable pappu, pachadi, rice and other dishes. This yummy,delicious  chutney goes good  with rice.

A simpl gongura chutney recipe:

prep time      cook time       total time                                                         
  5 mins           1o mins           15 mins

INGREDIENTS:

gongura leaves/sorrel leaves - 1/2 kg
onion - 2
red chilly powder - 4 tbs
salt to taste - 4 tbs
garlic cloves - 8
turmeric powder - 1/4 tbs
fenugreek seeds powder - 1/2 tbs
2 spring curry leaves
oil - 100 grms
mustard seeds,cumin seeds -1/2 tbs
chanadal,urad dal - 1 tbs
dry red chilly - 2

STEP BY STEP PHOTOS TO MAKE ONION SORREL LEAVES CHUTNEY:

.Ruffly chopped onion,garlic cloves,red chilly powder,salt,turmeric powder lightly crush them/blend  using mixi jar.

.Pluck gongura leaves wash them in water and dry them in a cloth.

.Heat 4 tbs oil in a wide pan  add red chilly dry,cumin seeds,mustard seeds,urad  dal,chanadal saute for 2 minutes till they turn light brown add chopped garlic,curry leaves,hing saute  for 2 minutes  add gongura leaves cook till oil oozes out.

.Now add ullikaram/onion masala mix well in a low flame cook it for 5 minutes add fenugreek seeds  powder after 2 minutes switch off the  flame.

.Now your yummy gongura ullikaram chutney is ready to serve with hot  rice along with ghee.

Dosakaya mukkala pachadi recipe | How to make yellow cucumber chutney

 Dosakaya chutney:  A treditional andhra cucumber chutney ia also know as dosakaya chutney.it goes great as a side to plain rice or chapathi with ghee. Dosakaya is one of the best low calories vegetable that is good for weight watchers.Cucumbers are high in vitamin c and vitamin a.
low in sodium content and zero cholesterol,consumed raw we get all the benefits from this vegeta
ble.The variety that it used to make raw dosakaya chutney is also know as a andhra cucumber mukkala chutney.

They are round in shape as you seen in the picture below.This could be one of the healthiest way to   enjoy cucumber since its not cooked meaning no loss of nutrients. These cucumber also used to make curry,dal,sambar and pulusu.This andhra cucumber chutney is also called as dosakaya pachadhi /dosakaya mukkala pachadhi. And it is one of the most relished chutney from andhra cusine.Very easy and simple to make yet tastes very good.This is usually served with hot rice with ghee.

Ttip:To prepare dosakaya pachadi always use a hard and raw cucumber.do not forget to check the cucumber  bitterness as many are tend to be bitter.Through the skin and seeds have nutrients.


A simple yellow cucumber recipe:

prep time  cook time   total time                      
       
  5 mins    15 mins      20mins

INGREDIENTS:

1 big size dosakaya/250 grms
12 green chilly
1 small onion
2 big size red tomatoes
4 garlic cloves
1/2 bunch cilantro
1/2 small lemon size tamarind
3 tbs peanuts
1 tbs cumin seeds
1 tbs sesame seeds

Tempering:

mustard seeds,cumin seeds,chanadal-1 tbs
2 red chilly
2 tbs urad dal
1 spring curry leaves
salt to taste

A STEP BY STEP PHOTOS TO MAKE CUCUMBER CHUTNEY:

.Wash cucumber cut it to 2 large peaces.Remove the seeds .Check if the cucumber is bitter.cut them  into small peaces.(if you want you can peel the cucumber skin and chop,i like to eat with skin as it is).

.Dry roast peanuts,cumin seeds and sesame seeds.

.Heat 1 tbs oil in a pan add onion saute for 2 minutes add green chilly saute for a minute then add tomatoes and cook till they get soft and switch off the flame add tamarind,cucumber seeds,coriander leaves.cool down.

.Take a mixi jar add peanuts,cumin seed,sesame seeds griend it to a course powder,now add cooked  mixture,salt,garlic cloves and hand full of chopped cucumber peaces(keep the rest of the cucumber  peaces aside). Griend it to a fine paste.

 .Add the blended mix with the rest of the cucumber peaces.

.Heat the same pan with oil add tempering ingredients and fry till the dal turns golden.add garlic flakes ,curry leaves after 2 minutes switch off the flame.

.Now pore the  Tempering on top of dosakaya chutney and check salt,if required add.

.Now your tasty cucumber chutney is ready to serve with rice.

Dondakaya chutney | How to make andhra tindora chutney | Ivy gourd chutney

                       
Dondakaya pachadi recipe - Andhra style tindora chutney to pair with rice or  chapathi. Ivy gourd is called dondakaya in telugu and tindora in hindhi.It is widely used in andhra cusine.Ivy gourd is good for digestion and keep stomach gases suppressed. And it is used to make curries,stir fry and even chutney.We at home to make this dondakaya chutney to go with our steamed rice and we also use this as a side for our dosa breakfast.

This is my grand mom's chutney they are preparing from decades.This is one of my favorite chutney  this goes very well with rice,chapathi and dosa. Its easy and simple to make.This is my favorite chutney i like to prepare frequently.if u try you will difinitely likes it and its going to be your favorite chutney too.


A simple gulab jamun recipe:

prep time      cook time       total time                                                    
5 mins           10 mins           15 mins



INGREDIENTS:

Tindora - 16 peaces
Brinjal - 2
Green chilies - 12(according to the spicy of the green chilies)
Tomatoes - 3
Tamarind - 1 small lemon size
Garlic cloves - 5
Curry leaves i spring
Coriander leaves few
Salt to taste
Oil

STEP BY STEP PHOTOS TO MAKE DONDAKAYA CHUTNEY:

.Wash tindora,brinjal cut them into length wise.

.Heat 2 tbs oil in a pan add tindora peaces,green chilly place the lid in a medium flame cook till tindora half done( in between mix well ).Then add brinjal fry untill  cooks well.Take it out cool down.

.In the same pan add tomatoes fry tomatoes half done and add tamarind,curry leaves place the lid and  cook  till tomatoes gets soft.Switch off the flame cool down.

.Grind it to a course paste using masher/rolu/stone grinder or mixi.
.I don't have stone grinder i am using mixi ,in a mixi jar add tindora,green chilly,brinjal boiled  mixture and add tomato,tamarind,salt,cilantro,garlic cloves make it to a course paste.

.Now your yummy delicious chutney is ready to serve with rice,chapathi and dosa.

 Dondakaya chutney .
How to make andhra tindora chutney.
Ivy gourd chutney.
Green chilly chutney recipe.

Goungura chutney | sorrel leaves chutney | How to make Andhra gongura roti pachadi recipe

 Gongura chutney: This is a Andhra traditional and tasty chutney made with Gongura Leaves
 ( Sorrel leaves). The recipe is very simple, made with handful ingredients under 15 minutes. This  will be perfect with White Rice or Veg Pulao or Chicken Biryani!

Gongura leaves are sour in taste, the chutney will be slurpy and yummy!. 'The gongura greens are cherished in Andhra cuisine more than any of its counterparts and is used to prepare delectable pappu, pachadi and other dishes.


A simple sorrel leaves chutney recipe:

Prep time  Cook time   Total time                                     
  5 mins      10 mins         15 mins

INGREDIENTS:

Gongura leaves 1 big size cups/1 bunch
1/2 cup chopped onions
1/2 cup chopped tomato peaces/2 medium size tomatoes
12 green chilies
3 garlic cloves
2  tbs oil

STEP BY STEP PHOTOS TO MAKE GONGURA LEAVES CHUTNEY RECIPE:

.Wash gongura and keep it a side.

.Heat oil in a pan add green chilies fry till they change light color,take out from the frying pan them  (put into the plate )in the same pan add gongura leaves and fry untill leaves gets soft,take gongura  to a pbnnn late.

.In the same pan heat 1 tbs oil and add onion,tomato place the lid and fry untill both gets soft. coll down.

.I am using masher to griend my chutney, you can use mixi also, but in the mixi you have to
 add all ingredients at a time and make a course paste.finally we have make course paste.i have a  small masher that's why i am adding one by one ingredients,if u have big masher you can add all at a  time and mash it  into a course paste.
.Now take a masher add green chilly, little salt mash them into course paste,add garlic cloves mash  them to course .

.Add gongura leaves ,salt mash it into a course paste ,finally add boiled onion,tomato and mash it into a nice course paste .

.Now your yummy,delicious gongura chutney is ready to serve with rice and veg pulao.

How to make gongura chutney
Sorrel leaves chutney
Andhra gongura chutney
Gongura roti pachadi recipe