Wednesday, December 06, 2006

Courgette Pachadi

Ingredients and Proceed:

Oil - 1 tbsp
Redchillies - 15 - 20 no. (I used full of poppulu small container, mine are not hot though)
Coriander seeds - 4 tsp
Urad dal - 2 tsp

Heat a wok, add oil, once heated add above ingredients and fry until golden color. Cool a bit and powder it in mixie, do not remove from the jar.

Tamarind - 1/2 lemon size (soak these in water and microwave for 1 and 1/2 min, cool and squeeze out the pulp and keep aside.)

Onion (large) - 1/2 no. (diced)
Courgettes - 3 cups (use 250 ml cup, sliced in to half moon shape.)

Heat 3 tbsp oil in the same wok, fry courgettes pieces and add it to grinded jar.

Now add squeezed tamarind pulp, salt to taste and onion to the jar. Grind coarsely, check for salt. Transfer this to serving bowl, finish seasoning and add it on top of the chutney.


Mustard seeds - 1 tsp 
Red chillies - 4 no (split in half)
Curry leaves 
Oil - 1 tbsp

Heat oil in small khadai, do seasoning in the order given, once finished, add it to above and mix well.

Serve this with Courgette Pappu/ Dal, Ghee, Rice, Poppadums and Yoghurt on side.


Pachadi = Chutney


Tastes just the way like Ridge gourd chutney or Beera kaya pachadi.

© 2006 by Rajani Rayudu

Courgette Pappu/ Dal

Set 1:

Courgettes - 3 no. (cut in to half moon shape, sliced)
Onion - 1/2 no.
Kandi pappu/ Toor dal - 1 rice cup (wash them 3 times in water)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - to taste
Water - 2 & 1/2 rice cups


Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Red chillies - 4 no.,
Garlic - 6 cloves (smashed lightly)
Curry leaves - 1 - 2 sprig.


Pressure cook set 1 ingredients, except salt until soft. I cook it for 8 whistles for my cooker.

Take a deep non-stick kadai add oil heat it up, do seasoning in the above order. After seasoning is finished add cooked dal to it along with salt mix well to combined. Switch off and serve.


If it is thick after cooking dal add little more water, do seasoning and add dal mixture, bring to one boil.

Serve with Courgette Pachadi, Ghee, Rice, Poppadums and Yoghurt on side.


People who haven't tasted Courgette before, this tastes just the way like Ridge gourd (or beerakaya).

They are also known as:

Courgette = Zucchini

© 2006 by Rajani Rayudu

Bread and Omelette

This one is very easy, when you are hungry and no energy to cook.


Eggs - 2no. (beat them lightly)
Salt as needed
Black pepper as needed
Garam masala powder as needed
Oil - 1tbsp

Bread - 2-3slices
Margarine - smear on both sides of the bread.


Heat oil in a small deep non-stick skillet, pour beaten egg in the middle, cook on medium low. Sprinkle a pinch of salt, pepper and garam masala on top. cook for a while.

Turn it over sprinkle again in the above order, cook for some time. Remove and serve with toasted bread.

In the same skillet, toast bread on both sides and serve.

Serve this with sweet chilli sauce on side. Eat while still hot.

© 2006 by Rajani Rayudu