Pickles from Andhra (ఆంధ్ర ఊరగాయలు)-2

MANGO PICKLES -1


I am giving the traditional recipes of the Mango pickle from various regions of Andhra Pradesh. Please read Part I of this post here: 

http://spiceomylife.blogspot.com/2010/05/pickles-from-andhra-i.html

Now for the recipes....Here we go.... 

Preparing the Mango before pickling...

1. Choose dark green firm mangoes and very sour to taste. 
2. If they have long stalks, cut them and place them upside down on a plate or a vessel so that the sap completely runs down and dries off. This sap produces itchy sensation and irritation when comes in contact with our skin. 
3. Then wash them thoroughly, wipe it clean with out any trace of moisture and leave them for an hour or two till they are dry. 
4. Or just wipe them well with a damp cloth and then with a dry cloth. But ensure that there is no moisture on them. 
5. Mangoes have a very hard "stone" inside. This stone consists of a hard shell on the out side and the seed inside known as Jeedi(జీడి) in Telugu. 
6. The mangoes have to be cut through the stone inside into eight to ten pieces depending on the size of the piece you want. The pieces should not be too big or too small. 
7. A special type of cutter is used for this. Without this cutter it is difficult to cut the mangoes especially when you have to pickle a large number. Usually in India where we buy the mangoes in the market, people with these cutters cut the mangoes for some money. 
8. Each piece should have the hard covering of the stone. Without this, the pickle cannot be preserved for long. Remove the seed and a thin film like skin sticking on the inside of the shell. 
9. Pick and keep aside all those pieces which do not have the shell attached to them. They can be used for making chutneys (will give the recipes separately). However these cannot be preserved for more than a week or so. 
10. Keep all other ingredients ready so that the pickle can be made on the same day the mangoes are brought home. If not made immediately, they become soft. 

This is the special cutter used for cutting mangoes. The knife is joined at one end and very heavy and sharp. 

This is before cleaning the pieces and removing the seeds.

This is how the seed and the thin layer inside the shell are removed before pickling.

This is after cleaning the pieces. I could not clean the fruit before cutting. Any way it was better this way.

These are the ones without the shell, so separated for making chutney. They cannot be pickled.

1. Aavakaya ( आम का आचार- ఆవకాయ) 

The first one is the simple Aavakaya. Aava means mustard, kaya means fruit -raw one- here mango. So the main ingredient here is the Mustard powder.

This is the mustard Powder(पीसा हुवा राई - ఆవ పొడి)

Ingredients: 

Raw Mangoes (Big)  15 

Mustard Powder     1Kg 

Red Chilli Powder   1Kg 

(Guntur variety is very hot/spicy and has a good red colour. I prefer that.) 

Salt 1Kg 

Sesame Oil (Gingelly Oil) 1 and1/2 KG 

Turmeric powder 2-3 fistfuls 

Fenugreek Seeds a fistful 

White vinegar one fourth to half litre (optional) 

Method: 

1. Quantities of Mustard, Red Chilli powder and salt are usually taken in equal quantities. One can vary the ratio according to taste. But this also depends on the sourness of the mangoes and also the size and quantities of the mangoes. Some people want more mango pieces than the spice mixture. In that case, the quantity of spices can be reduced to 750 gms or 500 gms each instead of one Kg. 

2. In addition to the above, I also add 500 gms red chilli powder of the variety (like Kashmir Chillies, Bhadrachalam or other such varieties) which give a very red colour to the pickle but not at all spicy or hot. This colour is maintained through out the year. 

3. Now take the three powders in a big plate or a vessel wide enough for us to mix them freely. Now mix them well with both hands. add fenugreek seeds and turmeric powder and mix well again. 

4. Add a little oil (use around 250 gms to 500 gms and keep the rest aside) at a time to this spice mixture, and mix well until the mixture is wet with oil. 

5. Now add the mango pieces few at a time. Roll them in the mixture until they are well coated. 

6. In a ceramic Jar, first put a thin layer of the spice mixture, then put some pieces as prepared in 5 above. Again put a layer of mixture, then the pieces alternately until all the pieces are done. 

7. Cover the jar with the lid and leave for three to four days. 

8. By this time the mango pieces will marinate in the spice mixture and the spice mixture will be more slushy. 

9. Now take the entire pickle into a plate and mix well thoroughly. Taste it, and add salt or other spices according to your requirement. 

10. Add vinegar (optional) and mix well. Vinegar helps in preserving the pickle, retaining the colour as well as keeps the mango pieces very crisp for a long time almost the entire year. Strictly speaking traditionally vinegar is not added by us South Indians. But as I have experimented with it, I find it very helpful. Though vinegar is acidic in taste, its taste is not at all noticeable in this pickle. So one need not fear in adding it. 

11. Now put it back in the jar and pour the entire quantity of oil over it. It is ready for use though it will take few more days for the spices to sink into the pieces and blend in. Cover the top of the jar with a clean muslin cloth and tie it around the neck with a string. 

12. The quantity required for daily use can be kept separately in small jars. use a dry spoon when ever the pickle has to be taken out from the main jar. 

Here are the pictures....

Colourful spices, ready to go....

Mixing...

Mixing in a little of oil...

Coating the pieces with spicy mixture few at a time...

Storing in the jar...

This is the final product after mixing in the oil and vinegar...

For daily use......

2. Chick Pea Aavakaya ( चनेवाला आम का आचार - శెనగల ఆవకాయ) 

Here all the ingredients and the process is as above. Only thing is Chick peas are added to the spice mixture. Chick peas or Bengal gram is known as Chana in Hindi and Senagalu in Telugu. Around a cup of the gram may be added.

But use the small variety known as Desi chana not the big ones known as Kabuli or Mumbai chana. 

3. Green Lentil Aavakaya (मूँग वाला आम का आचार - పెసర ఆవకాయ) 

Here the main ingredient is the Green gram-but split and husked or skin removed. Split and cleaned Green lentil is known as Dhuli huvi Moong dal in Hindi and Peara Pappu in Telugu. The lentil should be cleaned and kept in hot Sun for an hour or two and then powdered. This is much more tastier than the usual Avakaya and less spicy. 

Split and husked Green Lentil(gram) ( मूँग दाल - పెసర పప్పు)

• All the ingredients mentioned in Aavakaya (sl no 1) remain the same. 
• The only difference is mustard powder is substituted by same quantity of Lentil powder. 
• Two Tbsps to Half cup of Mustard powder may be added if you feel so. Strictly speaking it is not required but some add it. 
• Fenugreek seeds are not added. But some of my friends said that they add 2 Tbsps of roasted Fenugreek powder. 

Many more Recipes on Pickles in my next posts....

Pickling Season

Fiends I  am  sorry I could not post earlier as my net had a problem and it took me so long to fix it.....At last I have completed the first step in pickling of Mangoes as I was rather forced to do so by the season coming to an end and also by Typhoon Laila. :) :) 

Here is a preview...

Its fiery hot but yummy..Yes I could not resist tasting it even though it has to marinate for five to six days.....

Today I will complete the next  step. So I will post various recipes of the Mango Pickles. Keep a watch on my blog.....

Pickles from Andhra -1 (ఆంధ్ర ఊరగాయలు )

Before Pickling-The Basics


I think that Pickling began with the idea of storing or preserving the seasonal fruits and vegetables. Nature bestows us with various fruits and vegetables and other food stuffs which grow in that season. But if one wants to eat it even after the season what better way than preserving by some means. Moreover by preserving them, they could be carried on travels which could take long hours or days in those olden days. So many experiments, trial and error methods might have gone into these preservation methods, generation after generation.Today perhaps, all most all the vegetables or fruits can be preserved in one way or another. 

There are many home made methods of preserving say potting, jugging, burying, canning, drying, jellying, fermentation, smoking, salting or curing and sugaring, etc. One of the methods of preservations popular across the world is Pickling. Even in Pickling there are many methods like:

• Dry : Baking, barbecuing, broiling, grilling, hot salt frying, hot sand frying, roasting, etc
• Water-based: Blanching, boiling, coddling, creaming, steaming, double steaming, parboiling, poaching, simmering, stewing, etc. 
• Fat-based : Browning, deep frying, frying, pan frying, stir frying, etc. 
• Device-based : Cooking using clay pot, microwaving, pressure cooking, etc 

The most basic ingredients used as preservatives in pickling are salt, oil, vinegar, turmeric etc.

Each country or region or area have their own methods handed down over generations. Historically speaking, Indians knew pickling as early as Vedic times. The process might have changed, improved over the vast time period. Countries like India have been lucky to have influences of various cultures, people from different regions, not only on our culture but also over our cuisines. 

India is well known for its pickles. There is a variety of vegetables and fruits that are pickled through out the year that we Indian women are making pickles of something or the other all the year round. No meal is complete with out at least one or two varieties of pickles. Especially the feasts served in marriages, religious functions or on any important occasions, its a must that a pickle is served. 

The method of making pickles and the ingredients used differ from State to State, area to area and region to region within the State. It differs from family to family. It also depends upon the season. For example in winter it is time for tomatoes, lemons, other citrus fruits, tamarind, red chillies etc.

These days pickles are made out of prawns, other such sea foods and and non veg food items. Now in the summer it is time for the famous Andhra Aavakaya (ఆంధ్ర ఆవకాయ ) or the Mango Pickle. Even within my State of Andhra though the basic ingredients remain the same, some additional ingredients differ depending upon the regions of Coastal Andhra, Andhra, Rayalseema and Telangana, giving a different taste or flavour to the pickle. 

Our pickles are so tasty and popular that it is generating livelihood for many families who are engaged in producing these pickles and selling them not only within our country but also exporting them.

Over the years I have collected these recipes from my grandmothers, my mother and also my friends. They are the traditional methods of preparations guaranteed to give the best taste. I have been using therm for the past few years now. Many of my friends wanted to know about these. So here I am. I will start with Mango pickle since it is the season now. Later on I will also post recipes of the other Pickles.

Before Pickling

• Use the best or finest ingredients as the pickle has to be preserved for at least an year. 
• Choose good quality mangoes used for pickling. Remember that only few varieties can be used for pickling. The varieties that can be used for pickling from Andhra are: Banginipalli (బంగీనపల్లి ) or Benishan, Jalaalu (జలాలు ), Chinna Rasaalu (చిన్న రసాలు ), Pedda Rasaalu (పెద్ద రసాలు), Neelam (నీలం) etc. 
• The Mangoes should be hard, fibrous, well formed with well formed stone inside i.e., nearing the ripening stage but not ripened, green in colour without any cuts or blemishes. The fruits should have been freshly picked. It is better to avoid those fruits which have fallen from the trees due to hail storms or winds or other wise and are battered. 
• The fruit should have green outer skin with firm hard flesh. Never use those which are ripening, i.e yellow in colour or with yellow patches. 
• They should be crunchy and very sour. 
• I prefer to buy the cayenne peppers, mustard seeds and other ingredients, clean them, sun them in the hot sun for two or three days and powder them. These days all these are available in the market and even the entire mix for the pickle is also available. Go for the best brands. But, the real challenge is in preparing freshly and mixing the spices as per our own requirements. 
• The cayenne peppers and mustards seeds and other spices once powdered should be used at the earliest, especially the mustard powder. 
• Cayenne peppers (or the powder used) should be dark red in colour. 
• Most people use the smaller variety of mustard seeds for pickling. I prefer the larger one as it is less pungent and more gentle on our tongues and stomachs :) :). 
• Salt is the most important condiment used for preserving the pickle. So its quantity should be carefully measured out and used. If used more, it will ruin the pickle, if used less, the pickle will not keep for long. 
• Dont use Table Salt or Iodised Salt. Those are purified ones and will not preserve the pickle. Use the  Common (crystallised) salt (రాళ్ళ ఉప్పు) after powdering or powdered common salt is available in the shops for pickling purposes. 
• Similarly, the oil used is also very important. Most North and Eastern Indians use Mustard oil. We in Andhra use, Sesame oil. The cold pressed sesame oil or the oil produced from unrefined sesame is best, as it is tasty and nutritious when compared with refined oil. The quantity of oil also plays an important role in preserving the pickle. 
• All the utensils or tools used for pickling like the plates or vessels used for mixing and the ones used storing, spoons etc should be cleaned thoroughly, wiped and sunned to remove moisture completely. 
• Its always better to use glass or ceramic ware for mixing or storing of pickles. Plastic and metals should be avoided at least for storing pickles.
• Pickles are generally stored in huge Jars or Jadis, closed tightly with the lids and then a muslin cloth is tied on the top to avoid any moisture. Small quantities for daily use are kept in small serving jars or glass bottles 

These are the Banginapalli or Benishan variety from my garden (last year). They are very sour to taste. However these are a bit ripened and cannot be used for Avakaya Pickle. 

These are the Ceramic jars used for storing little quantities and for serving on the table.

This is ceramic -we call then Jadi (జాడీ)- may be taken from Jar?

Ceramic Jars, glass bottles can be used for storing pickles for an year or two.

I prefer to buy the spices, clean them, dry in the Sun for two or three days and then powder them. This way I can have the best quality within my budget and the most important thing avoid any adulteration. But it involves some hard work and some time.

In my next posts I will give you the Recipes...So keep watching...

Hello Friends

I missed all my friends. Being away for the past two weeks, was difficult and very strenuous too. I could not keep in touch with you all. Now that I am back I will try to post as many recipes as possible. Many of my friends have asked for recipes of pickles, coolers to quest thirst and food that can be eaten during these hot summer days and so on...I will try my best. Some of my friends have asked for beauty related tips. I will post on beauty and health related issues too...Keep watching my blog....

Curd Chutneys-3

1. Tomato Curd Chutney-2

 

Ingredients:

Curd  1 Cup

Tomatoes small   3-4   

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Turmeric  a pinch  

 

Method:

1. Clean the tomatoes and chop them finely.
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida and curry leaves. Mix well.
3. Now add the chopped tomatoes and fry on medium heat for a few minutes. Add salt, and sugar mix well cover and cook it till done. If needed add a little water. Let it cool completely.
4. In a bowl take the curd, add the tomatoes,  mix well. Garnish with coriander and serve. 

2. Tomato Curd Chutney-3

 

Ingredients:

Curd  1 Cup

Tomatoes small   3-4

Salt  To taste

Sugar  1/2 tsp or Jaggery grated   1tsp

Green Chillies    1 

Red Chilly Powder     1/2 tsp

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Oil   1 Tbsp

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Clean the tomatoes and wipe them dry.
2. Heat oil in a pan in  put the tomatoes in it. Turn them well so that they are coated with oil all over. Cover and cook on low heat. Turn them every few minutes, so that they are cooked form all sides. Cool, peel and mash them well.
3. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric, red chilly powder and curry leaves. Mix well. Remove from fire and cool.
   
4. In a bowl take the curd, add the tomatoes, salt, sugar or Jaggery and tempering mix well. Garnish with coriander and serve. 

3. Tomato -Ginger Curd Chutney

 

Ingredients:

Curd  1 Cup

Tomatoes Big  2

Ginger  A small piece

Green Chillies    1 

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Chick pea flour  1 Tbsp

Salt  To taste

Sugar  1/2 tsp

Oil   1 Tbsp

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Clean the tomatoes and wipe them dry. Chop them into pieces.
2. Clean and peel ginger and chop into pieces.
3. Grind green chillies and ginger to a coarse paste.
4. Heat oil in a pan in, add chilly ginger paste fry well. Add chopped tomatoes mixwell. Cover and cook on low fire till it is well cooked.
5. In a pan roast the chick pea flour. Cool it.
6. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric, red chilly powder and curry leaves. Mix well. Remove from fire and cool.
   
7. In a bowl take the curd, add the roasted chickpea flour and mix well. Now add the tomatoes, salt, sugar and tempering mix well. Garnish with coriander and serve. 

Hope you like these. Please leave your suggestions and comments....Keep watching my blog....

Curd Chutneys-2

Now here we go for  I am posting some more recipes. I am sorry that I am unable to post much visuals. Any way all the Curd Chutneys look the same when photographed.

1. Raw Onion Curd Chutney

Ingredients:

Curd  1 Cup

Onion medium    1

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch  (optional)

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Here we are using raw onions. For this, it is better to use Onion which is white (the outer skin) in colour instead of the pink ones. The white one is less pungent and keeps the body cool. White onion is preferred in salads. 
2. Peel and chop onions into very small pieces.
3. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
4. In a bowl take the curd, salt,  sugar,  tempering,  mix well,. Add  chopped Onion and mix it lightly, garnish with coriander and serve. It is better to let this chutney to stand for some time say half an hour, so that the raw onion absorbs all the flavours.

2. Onion Curd Chutney -Another way

Ingredients:

Curd  1 Cup

Onion medium    1

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Peel and chop onions into very small pieces. Heat 1-2 tsp of oil in a pan and fry onions till they turn slightly pink in colour. Add a pinch of sugar while frying, it makes the onion translucent and shiny. 
   
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
3. In a bowl take the curd, salt,  sugar,  tempering,  mix well,. Add  the Onion and mix it lightly, garnish with coriander and serve.

3. Raw Onion -Tomato Curd Chutney

Ingredients:

Curd  1 Cup

Onion  medium    1

Tomato medium 1

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Peel and chop onions into very small pieces. Similarly, wash the tomato and shop into fine pieces.
   
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
3. In a bowl take the curd, salt,  sugar,  tempering,  mix well,. Add  chopped Onion and tomato and mix it lightly, garnish with coriander and serve.

4. Carrot Curd Chutney:

Ingredients:

Curd  1 Cup

Carrots Big  2

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Peel and grate Carrots.
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
3. In a bowl take the curd, salt,  sugar,  tempering,  mix well,. Add  grated Carrots and mix it lightly, garnish with coriander and serve.

Alternatively

• Some don't like raw carrots. If that's the case. Heat 1-2 tsp oil in a non stick pan. Lightly fry the grated Carrots till they loose the raw taste and then use it. The rest of the procedure is the same.

5. Raw Tomato Curd Chutney

Ingredients:

Curd  1 Cup

Tomatoes small   3-4   or medium  2

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Here we are using raw tomatoes.Tomatoes can be of salad variety or locally available juicy one. The salad variety are firm. The other variety is slightly sour and hence tastier. Clean them and chop them finely.
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
3. In a bowl take the curd, salt,  sugar,  tempering,  mix well. Add  chopped tomatoes on and mix it lightly, garnish with coriander and serve.

Curd Chutneys- 1

Friends since this is Summer time here in India and its hot, I am going to start with Curd Chutneys. Chutneys made from curd are very, tasty, nutritious and keep the body cool. That is why they are popular not only in Summers but through out the year.

Curd or rather Curds are essentially a dairy product. It is got by curdling milk with a little curd and left for some hours to sour. In India Curd is treated as "vegetarian". It is usually made of Buffalo milk, since it is more thicker or creamier. In India Curd is widely used, as it is mixed with rice. Inf act South Indians, eat curd rice  as the last course before finishing off their, lunch or dinner. Curd is also used for making, chutneys, soups etc. 

How To Make Curd:

Heat half liter of Buffalo Milk on low heat, until it raises. Let it cool for five minutes or so. It should be warm. but not too hot for curd setting.  Then add one Tablespoon of Curds to it. Cover it and keep aside. It takes 5-6 hours for it to set. It sets quickly during the hot summer months. It should be then stored in the refrigerator or else it turns sour. If it turns too sour it becomes too acidic . But during winter or in cold countries, it takes long periods and does not set properly. So it should be kept warm at around 35 to 40 degrees Centigrade. 

Now for the chutneys...Curd chutney is known as Raitha in Hindi and Perugu Pachhadi in Telugu.  The  major difference between the North and South Indian Curd chutneys is that in South, tempering is used. 

The curds which are used for chutneys should be thick, creamy and slightly sour. That way it tastes better. Whisk  it well before making the chutney. Never add anything very hot to curds. Cool it well before adding, or else it gets curdled. 

I have used the measurement  for Curds as one cup. Which is around 200 to 250 milliliters. It will serve 2-3 people. But you can use a cup smaller or bigger than this one according to your requirement and adjust quantities of ingredients according to your taste. Similarly some people like more vegetables (quantity wise) in the chutney. If that is so, increase the quantity according to your liking.

I am starting with Andhra Chutneys......Here  we go..........

 For Tempering

1. Simple Chutney

Ingredients:

Curd      1 Cup

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch (optional)

For Tempering: (see Before Making The Chutneys...Part-II)

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Chop the green chilly or if you want it less hot, just put a slit length wise and use it.
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
3. In a bowl take the curd, add salt and sugar, whisk well. Add the tempering mix, garnish with coriander and refrigerate it for an hour or so(optional). Serve with Rice or Chapati or any breads.

2. Mustard Curd Chutney (Ava Perugu Pachhadi)

Ingredients:

Curd  1 Cup

Mustard Seeds  2-3 tsp

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch  (optional)

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

 Method:

1. Heat a pan and slightly roast mustard seeds, grind to powder.
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
3. In a bowl take the curd, add salt,  sugar,  mustard powder,  tempering,  mix well, garnish with coriander and refrigerate (optional). Serve.

3. Potato Curd Chutney

Boiled and Peeled Potatoes

Ingredients:

Curd  1 Cup

Potato (big)    1

Salt  To taste

Sugar  1/2 tsp

Green Chillies    1

Coriander greens finely chopped  1-2 tsps

Curry Leaves  few 

Turmeric  a pinch  

For Tempering: 

Oil- 2-3 tsps

Split chick pea  1tsp

Split Black gram  2 tsp

Mustard seeds  1tsp

Cumin seeds  1 tsp

Dried red Chillies  2 pieces

Asafoetida Powder     1/4 tsp

Method:

1. Wash and clean Potato well. Quarter it and boil it in enough water until it is cooked. Cool it. Peel and break it into pieces with your finger. This way it gets slightly mashed. You can also cut into pieces using a knife. But some how to me the first one tastes better.
2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
3. In a bowl take the curd, salt,  sugar,  tempering,  mix well. Add Potato and mix it lightly, garnish with coriander and serve.

 I prefer to eat Curd chutneys as a snack too in the after noon during Summer. Its cool,  filling, healthy and nutritious. Hope You like them. Please try them out and let me know....

Storage for Pickles n Chutneys-2

Here are some more containers for storage of pickles and chutneys....

 

This is a set with three jars and a tray. It is white and blue and matches my kitchen linens and dinner set. It can hold very small quantities and is useful for storing and serving chutneys or pickles. Its ceramic and thus easy to clean.

 This is the tray to hold the jars.

This is the pattern on one side of the jar.

This is on the other side and the lid is pretty too. It came quite cheap and I bargained on it heavily. 

You know, one should always go in the last days of any sales or exhibitions. All that is breakable will be sold at lesser prices and we also can bargain. It costs a lot for the sellers to pack it and transport. More over there is always a chance for breakage. Thats how they are also glad of selling it off at a rice which is ok for both the seller and the buyer. Hmm but the best pieces are always sold out in the first few days. No arguments on that.

Before Making The Chutneys...Part-II

Continuation from the previous post....

3. Other Ingredients:  

• Spices like, Cumin , Coriander seeds, Mustard seeds (Avalu or Rai), Fenugreek seeds,( Mentulu or Methi) dried ginger (Sounth or Sonthi), Pepper,  Carom seeds (Vaamu or Ajwain), Crdamoms, cloves, Cinnamon , Black Peppers, Red Peppers(dried), Turmeric....
• Souring agents like pulp of Tamarind, Lemon Juice, Kokum, Citric acid, Vinegar, Tomatoes, some types of  Cucumbers(like Dosa Kaya).etc. Sour Curds also adds taste and is nutritious.
• Sweeteners like, Jaggery, Sugar, Dates, Raisins etc can be added . This balances and blends all the tastes like salty, sour, spicy etc.
• Bitterness: Fenugreek seeds, fenugreek leaves, Neem flowers, Rind of lemons, etc but very little quantities for health.
• Hot and Spicy...Green Chillies, Red Chillies- dried or raw, Black Pepper, Carom seeds Ginger Garlic, Garam Masala or other combination of Masalas (Spices)depending on the region and cuisine ...

4. Tempering : Tempering is known Tadka, Tarka, Chhaunk in Hindi, Bhagaar in Urdu and Poopu or Tallimpu or Tiragamotha in Telugu. This is the "SOUL OF ANDHRA CUISINE " and also to some extent in other Indian cuisines. This enhances the flavors and makes a dish tasty. It is important to get this right. Though this looks easy, one can only master this with experience. Adding or avoiding one or some of the ingredients will change the taste entirely. The oil used and ingredients used for tempering give the flavor which is unique to that cuisine. 

Well,  usually while making chutneys, we need to prepare the tempering first, cool it and grind it before adding the other ingredients. There are also some recipes where you add the tempering in the end, that is no grinding of it is required. In some cases we have to use both.

So here is how to do the tempering in most of the dishes:

 Ingredients:

 This is the Masala Box or Popula Pette which every kitchen in Andhra has one. I have more than one to store small quantities of various spices for easy use while cooking.

• Oil 1-2 Tbsps
• Chickpea split and with out its outer coat (chana dal or Senaga Pappu)  1Tbsp
• Slit Black gram  split and with out its outer coat (urad daal or Mina pappu) 11/2 Tbsp
• Mustard seeds  1/2 tbsp
• Cumin  1/2 tbsp
• Fenugreek (Methi dane or Menthulu) 1-2 tsp
• Dried Red Chillies 5-6 broken into pieces
• Curry leaves  2-3 Sprigs
• Asafoetida  1/2 tsp

In some recipes we may have to use coriander seeds. You can add garlic according to taste. 

For tempering, heat oil in a small pan to smoking point, reduce heat and add Chick peas fry for a minute or two. Add the Black gram mix and fry for a minute. Now add the Fenugreek and mustard seeds. After a minute or two the seeds start spluttering. Now add cumin, dried red chillies and Asafoetida, Turmeric and lastly curry leaves. Stir it to save from getting burned. Remove and keep aside.

Asafoetida is available in powdered and slab forms. Powdered one is good for daily use and when we have to cook  fast. Otherwise, the slab is good. Its actually raw and needs to be broken into pieces and fried in hot oil. and then grounded to powder as and when required. This is so good that a very less quantity as compared to the powder gives a good taste.

For a healthy diet, quantity of oil can be reduced.

5. Garnishing: Chutneys are garnished with finely chopped Coriander greens and Curry leaves. Sometimes we can garnish them with fried green chillies or finely chopped onions etc depending upon the recipe.

Note:

1. Small kadais (Deep frying Pans) made of steel, copper bottomed, even non stick ones are available for this. The one with a handle is quite convenient.
2. Please adjust the quantity of spices especially, chillies, pepper etc according to your taste. We in Andhra eat very spicy and hot food. When I say 4-5 chillies, just use one and see. 
3. Sometimes there is already some natural salty or sour taste in the ingredients being used. Depending upon that, the quantity of salt and souring agents should be adjusted. For example Onions are a bit salty. Cucumbers, tomatoes, curd, lemons etc are very sour. So we need not add any extra souring agent. 
4. Turmeric should be put in last and fried in oil while preparing the tempering. Most people dont like to eat it raw as it gives a bitter taste. But it gets easily burned in hot oil. There fore it must be added just before removing from the fire or even after it.
5. Frying dried red chillies in oil while tempering reduced its spiciness and is easier on the stomach. The taste is different if roasted ones are used.
6. Some of the chutneys are cooked well to remove the moisture content and also more oil is used. Such ones can be kept for more than a day or two. Other wise generally chutneys should only be consumed with in the day. One can keep them in the refrigerator for some more days. But fresh ones are best. So it is always better to make the required quantity only.
7. One can use some of the vegetables with their peels. Some of the chutneys are made with left over peels alone there by avoiding wastage and  are also nutrients.
8. Always use fresh ingredients. Vegetables, fruits or leafy vegetables etc should be fresh and crispy. They should be cleaned thoroughly in water and then dried with a cloth and aired to remove any moisture content. This is very important for those which are kept for more than a day. Or else the chutney gets spoiled.
9. If chutneys are cooked during preparation, it should be cooled well before covering with a lid. Or else it gets spoiled quickly.
10. Always use the seasonally available ingredients as much as possible. For example during summer season we get raw mangoes. So Tamarind, Lemons etc can be substituted with mangoes.

I hope this is informative. Please leave your suggestions and do ask if you have any questions. I will try to answer them to the best of my knowledge...Keep watching my blog for many yummy recipes on chutneys....

Before Making The Chutneys...Part-I

Every one of you may know what I am going to say now, but for those who are new to cooking ,  it will be a guidance and those who already know this, it will be a sort of recollection. For making a very tasty chutney, let us see some of the tips and tricks. 

For making a chutney, we use many ingredients. It is important we know these basics thoroughly to make a tasty chutney. it may be boring for you to read such long and lengthy passages, but its better to know all these before hand than turn out a dish which is not tasty. Here we go....

1. Basic ingredient of which we are making the chutney. Most of the vegetables, fruits, nuts etc can be used for making chutneys either singly or in combination

This is Wood Apple-used raw and when ripened -for chutneys

• Vegetables: Carrot, Cabbage, Gourd family (bottle, bitter, ribbed etc), Tomatoes, Onions, Brinjal (Eggplant), Lady's fingers(Okra), Cucumbers, Beet root, Ginger, Garlic, Potatoes, Sweet Potatoes, Green Chillies, Red Chillies.... the list long...you can use almost any vegetable.
• Leafy vegetables: Mint (Pudina), Coriander greens (Kothmeer), Curry Leaves (Kadi Patta or Karvepaku)Spinach (Palak), Gongura(Ambade ki Bhaji-a sour tasting leaf) leaves of Drum Stick Tree, Tender leaves of Tamarind tree (Chinta Chiguru) Greens of Radish, leaves of Flax Tree (Avisa).....
• Nuts, Seeds and Dry Fruits:  Peanuts (Ground nuts), Walnuts, Dried grapes or Raisins, Prunes, Dates (Khajooramu or Khajoor)), Sesame (Nuvvulu or Til) seeds of Pumpkin, Bottle Gourd ....
• Fruits: Coconuts, Mangoes, Citrus Fruits like Lemons, Lime, Oranges.., Apples, Wood Apple, Bananas, Papaya, Indian Cherries (Vakkaya), Cherries, Plums (Aloo Bukhara), Grapes, Pineapple, Berries like Indian plum or Ber or Regi Pandu, Goose Berries, Guava, Jack Fruits, Tamarind .....
•  Lentils: Pigeon Peas (Kandi pappu or Tuvar Daal), Green Gram (Pesara Pappu or Moong Daal), Black Gram (Minapappu or Urad Daal).....
•  Curd: Curd chutneys are very popular and in combination with various, fruits, vegetables etc make very tasty and nutritious chutneys......

 This is Peanut Chutney combined with some vegetables

 This is Onion and Red Chillies Chutney

 

 2. Oil: This is an important ingredient which enhances the taste of the chutneys. This used for frying the basic ingredient (vegetables etc) or for frying the spices or for tempering (Popu or Tadka).  

In India People from different regions use different oils as cooking mediums. Peanut oil, Sesame (Til or Nuvvula noone) oil, Coconut oil, Mustard oils are used. In order to get the flavor of the region we must use the oil used by the region like Mustard by Bengalis and Punjabis, Coconut by Keralites  Peanut or Sesame or Ghee by Andhras. If one is health conscious and also does not want any such flavors, one can safely use refined oils-sunflower, rice brawn etc. 

Olive oil is now being used in Indian kitchens because of its good qualities but very rarely in Indian Dishes. One can experiment using different oils to find the required taste, because, the same chutney or dish may taste differently by using different oils.

One can substitute the oil and do away with it altogether (even frying)  by adding certain raw ingredients. This I will deal with in oil free or healthy recipes of chutneys.

This is Mustard oil-produces lot of heat in the body and can be used as cooking medium in cold climates. But if not used to can give stomach aches. This is yellow in colour very greasy has a distinct flavor and odor. Must for certain cuisines.

So how do you  like this so far...Please let me know any doubts or suggestions..all are welcome....

The Power of Chutney

Long ago there lived a poor widow at the edge of a small village. She just had a little land, a few cows and a small house. She had no other family. So she cultivated the land as best as she could and ran a small Inn at her place for the passers by. She could only afford to serve simple fare. But she was a very good cook and a very kind woman. She served all the visitors with love and took whatever money they gave in return. So the visitors who visited her and tasted the food she served spoke highly of her.

One day it so happened a rider on a horse, reached the village in the night, after having traveled a long distance across a dense jungle for many days. He was so tired and thirsty, that the moment he saw the small hut on the edge of the village, he went and asked the old lady for some water. to drink The lady made him sit on the porch and brought him some buttermilk. After quenching his thirst, the lady offered him food and shelter for the night. He agreed immediately as he was tired.

The lady then asked him to take bath and clean up at the well in her back yard. By the time he came back, his horse was taken care of and was munching away peacefully the fodder it was given. The man went inside and sat to have his dinner. The lady placed a banana leaf before him and served hot rice, a green chutney and a small pot full of buttermilk. Then she said a bit sadly, "Son this is all I have tonight". Please have it.

The man was very hungry, but was touched by the old lady's kindness. He mixed the green chutney with the hot rice and ate it. He found the chutney so tasty, that he asked for second and third helping and had his fill. He was then made to rest on a bed laid for him in the porch. In no time he was asleep.

Next day he got up and while talking to her learned about her lonely and difficult life. He thanked the lady for her service and gave her some silver coins. She was very happy. He told her he wanted to leave later that day. The lady took the coins to the village grocer and brought the required groceries She then made him break fast and also some snacks for his travel. The man thanked her and gave her some more coins and left.

A few days after that, some men visited her.They told her that the King had ordered her to be brought to his court. The lady was frightened and asked them what was her fault. But the men said they did not know any thing. So she went with them to the court. There on the throne sat the king in all his splendor.

He invited her very warmly and then before the entire court praised her cooking and said that he never ate such a tasty food. Only then she recognized her visitor. He then asked her what was the chutney she had served him that day when he visited her. The lady apologized to the King saying that when he visited her she did not know that he was the King and served him a simple fare and that she should be forgiven for any lapses on her part. After getting assurance form the King she said " Oh great King, I served you a chutney made of green grass since I am poor and did not have any vegetables or meat to cook for you that day." The entire court was stunned. The King then clapped his hands and said "Lady if you can make such a tasty dish out of grass you are a great cook. I could never make out that it was grass. From today you are appointed as my personal cook"  All the people present in the court also applauded her.She lived happily after that.

This is a story my granny used to tell me. She always said that the taste lies in the cooks hand, how committed he/she is towards the cooking and serve the food with love and care. This is the secret of the Indian hospitality-"Athithi Devo Bhava"-Visitor is God personified. Sometimes we are called upon suddenly to rustle a fare with very limited resources, one should not panic but do our best so that the eater only gets tasty food. So many of us women know this, follow and succeed at this isn't it?

I just wanted to share this little story with you. Hope I have not bored you. From next post onwards I am going to share my recipes on chutneys....Keep an eye on my blog.....