Celery Pachadi or Chutney

Celery Pachadi

Ingredients and Proceed:


Oil - 1 tbsp
Fenugreek seeds - 1/4 tsp
Coriander seeds - 1 tbsp
Urad dal - 1 tbsp
Red chillies - 5 no. (split)

Heat oil in a flat deep nonstick pan or steel pan (which ever u prefer), once hot do seasoning one after the other once fried remove to mixie jar. once cool, grind into powder.

(meanwhile follow this step)

Green chillies - 10 no. (I have used frozen green chilli packet from Indian store)
Celery - 2 rice cups (slice)
Celery leaves - 2 rice cups (chop)

Add 1/2 tbsp oil in the same above pan and fry green chillies first and add celery saute for 3-4 mins. Add celery leaves and cook until nicely fried and wilted. may be 3-4 mins more. remove. add salt to taste and 3/4 tsp of tamarind paste. mix well and cool the mixture. and grind into paste. Check for salt, spiciness and sour. add if required. Remove to a serving bowl. Do seasoning.

Seasoning:


Oil - 1 tbsp
Urad dal - 1 tsp
Red chillies - 4 no.
Hing - a pinch
Curry leaves - 1 sprig

Heat oil in a kadai once hot do seasoning one after the other and add it to chutney mix it and serve.

Serve with Dal, Rice and yoghurt on side.

© 2012 by Rajani Rayudu

Aratikaya Tokka Pachadi/ Raw Plaintain Skin Chutney

Aratikaya Tokka Pachadi

Ingredients and Proceed:

Aratikaya - 2-3 (boil them in pressure cooker with water, for 2 whistles, remove skin and reserve, remaining do fry, we need 2 cups of cooked aratikaya skin, chop)

Sesame seeds - 2 tsp 

Roast and powder in grinder jar.

Oil - 1 tbsp


Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Urad dal - 1 tbsp
Red chillies - 7 no.
Grees chillies - 7 no.
Curry leaves - 1 sprig
Hing - a pinch


Heat a flat deep pan, add oil and do seasoning one after the other once fried remove, cool and keep it in grinder jar and powder it.

In the same above pan add 1/2 tbsp oil and fry the cooked aratikaya skin and 1/4 tsp turmeric and fry for little while. switch off and add salt to taste and 2 tsp tamarind paste. once cool add it to above grinder jar and grind it into paste by adding water little. once grinded into thick paste remove and keep this in a bowl and do seasoning.

Do Seasoning:


Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Fry these in oil and add it to chutney.

Tip:

Use butter milk while grinding into paste. Yoghurt makes it mild so do accordingly. (may be 3 tbsp of water is required while grinding)


Note:

Check for salt and tanginess or else add extra.

Translation:

Aratikaya = Raw Plaintain

© 2012 by Rajani Rayudu