Mulaga aku kobbari pacchadi (Drumstick leaves coconut chutney)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits. Juice from moringa leaves is believed to have stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic. Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season. May be to ward off stomach infections!

                                                          

                                                          

Ingredients: 

•      2 cups mulaga aku (Drumstick leaves)
•      3 to 4 Tbsp. fresh grated coconut
•      2 Tbsp. oil
•      2 or 3 red chiles
•      1 Tbsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tbsp. tamarind or tamarind paste
•      A pinch of hing
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      A few cashew nuts

Directions: 

1.      Wash and dry drumstick leaves.
2.      Separate the leaves from stems and discard the stems.
3.      Heat oil in a thick pan.
4.      Add 2 red chiles.
5.      Add some chana dal, urad dal and mustard seeds.
6.      When mustard seeds start spluttering, add hing.
7.      Add tamarind and drumstick leaves.
8.      Keep mixing well.
9.      When the leaves are cooked, remove from the heat.
10.      Cover and let cool.
11.      Add grated coconut, turmeric powder and salt.
12.      Grind the mixture in a mixer, adding water, if necessary.
13.      Heat oil, add red chile, chana dal urad dal and cashew nuts and season the chutney.
14.      The chutney is a good side dish for idli, dosa or rice.

Mulaga aku pacchadi (Drumstick leaves chutney)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits. Juice from moringa leaves is believed to have stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic, Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are supposed to be good protein sources, vitamin C, vitamin A, calcium and potassium. They are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season. May be to ward off stomach infections!

Here is recipe to make a spicy chutney with the leaves. It tastes very much like gongura chutney. It has all the health benefits too!!

Ingredients:

•      3 or 4 cups of mulaga aku (Drumstick leaves)
•      3 Tbs. oil
•      2 Tbs. tamarind paste
•      4 or 5 green chiles
•      Salt to taste

Seasoning:

•      2 Tsp. chile powder
•      1 Tsp. turmeric powder
•      2 Tsp. methi mustard powder
•      1/2 Tsp. hing
•      2 Tsp. sesame seeds

Directions:

1.      Wash and clean the leaves.
2.      Remove any stems etc.
3.      Dry the leaves completely by spreading on a cloth.
4.      Roast without oil, a teaspoon of methi and a teaspoon of mustard seeds.
5.      Roast the sesame seeds without oil.
6.      When the seeds are cold, grind methi mustard together and sesame separately and set aside.
7.      Heat 2 teaspoons of oil in a thick pan.
8.      Add the drumstick leaves and keep stirring.
9.      Let them cook for about 5 minutes, till the leaves are cooked.
10.      Set aside to cool.
11.      Place the cooked leaves, tamarind paste and green chiles in a grinder and grind.
12.      Add turmeric powder, chile powder, methi mustard powder and salt.
13.      Grind well without adding water.
14.      Add sesame powder and blend for a minute.
15.      When the chutney has the required consistency, stop grinding.
16.      Heat the rest of the oil in a pan, add hing.
17.      When the oil is hot, add the ground chutney.
18.      Mix well and let it cook for 2 to 3 minutes.
19.      Transfer to a serving bowl.
20.      Tasted very nice with rice.

Usirikaya coconut pacchadi (Star amla coconut chutney)

Small usiri kaya known as Star gooseberry or star amla is an ancient fruit originating in tropical climates. This fruit grows throughout Asia, parts of Central America, the Caribbean and parts of South America.

The fruit's arrival in India is difficult to pinpoint. The other gooseberry, Amla is distinctively native to parts of India. Star amla is grown in many parts of India. This fruit is not available in market. The plants are house garden plants. Sometimes vendors offer them for sale. Star amla may bring you back memories of your childhood, when you must have eaten them along with salt and pepper!

Star amla can be called super fruits as they have incredible health benefits! Usiri fruits are known for blood purifying and as appetite stimulant. They are used to remedy bronchitis, biliousness and treat digestive disorders.

Even the star amla leaf extracts exhibit strong anti-inflammatory, analgesic and antioxidant properties. The study suggests that the leaves may remedy oxidative stress, pain and inflammation. I tried to make some chutneys, dal and temporary pickle using star amla. Here is a recipe to make coconut chutney.

Ingredients:

•      1/2 cup usiri kaya pieces
•      1/2 cup grated fresh coconut
•      2 green chiles
•      1/4th Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      1 Tsp. oil
•      Pinch hing (asafetida)

Directions:

1.      Cut usiri kayalu in to pieces.
2.      Discard seeds.
3.      Grind the pieces, grated coconut and all the ingredients.
4.      Heat oil and add hing.
5.      Pour hot oil over the ground mixture.
6.      Transfer to a serving dish.
7.      Nice tangy chutney is a very tasty side dish for rice, idli or dosa.

Arati doota/davva pacchadi (Banana stem chutney)

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas and kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Preparing the doota for subzis etc is a labor intensive process. After peeling the outer layers of the stem, we have to cut the stem into circular discs. While cutting the discs, we have to take out the extra fiber, by taking it on to the right index finger and make circular movement of the finger, while holding the fiber. Repeat the process with the entire stem. Pile some of the discs together and chop them into small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise the pieces turn brown. For the chutney in the recipe, the cubes have to be as fine as sawdust. The discs have to be almost paper thin and transparent! It is an art to chop the discs so fine!! I have included quite few photographs of the cutting process.

Arati doota is very good for health as it is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. It is very beneficial for people who want to lose weight!

       

 

  

                                         






Ingredients:

•      About 8 to 10 inches long  arati doota
•      3 to 4 Tbsp. tamarind paste
•      1 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      4 or 5 red chiles
•      3 Tsp methi seeds
•      3 Tsp. mustard seeds
•      3 Tsp. sesame seeds
•      2 Tsp, mustard paste
•      Pinch of hing (asafetida)
•      2 Tsp. oil

Directions:

1.      Wash the doota and remove the outside layers. 
2.      Cut the stem into thin discs.
3.      Bunch a few discs at a time and using a sharp knife, chop the discs as fine as possible.
4.      As soon as the doota is chopped, it has to be soaked in buttermilk. Otherwise, the chopped doota gets decolorised.
5.      Roast red chiles without any oil.
6.      In the same pan, roast methi seeds, mustard seeds and sesame seeds.
7.      Grind red chiles, methi and mustard and set aside.
8.      Grind sesame seeds and set aside.
9.      Make thick paste of tamarind.
10.      Grind mustard seeds with a little water and a pinch of turmeric to make a thick paste. Instead, you may use mustard powder, if you have it ready. 
11.      Sieve and squeeze the doota to remove any fluid remaining.
12.      Place in a bowl.
13.      Add turmeric powder, tamarind paste and all the prepared powders.
14.      Mix it thoroughly, add mustard paste. Heat oil and add hing.
15.      Top the doota mixture with the oil. 
16.      Set aside.
17.      Serve after 30 minutes or so.
18.      Tastes very nice with rice.

Vakkaya pesarapappu pacchadi (Karuanda moong dal chutney)

Vakkaya known in North India as Karuanda is available in many parts of India.

Vakkaya is a rich source of iron. So it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time.

Here is a recipe to make spicy (optional) chutney with vakkaya and moong dal. Moong dal is available in Indian stores in USA. You may use the yellow dal which is without the green skin or
the variety with the skin. I used the dal with skin.

 Ingredients:

•      1 cup soaked moong dal (either with skin or without skin)
•      1/2 cup vakkayalu cut in to pieces
•      3 or 4 green chiles
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      Hing

Seasoning:

•      1 Tsp. oil
•      1 red chile
•      1/2 Tsp. mustard seeds

Directions:

1.      Soak moong dal in water for 2 to 3 hours.
2.      Wash and cut vakkayalu in to pieces.
3.      Drain the water from dal and wash 2 or 3 times. 
4.      Drain in a sieve so that all the water is removed.
5.      Place the pieces of karuanda and moong dal in a mixie jar.
6.      Add green chiles, turmeric powder, methi mustard powder, salt and a pinch of hing.
7.      Grind the mixture to a paste. 
8.      Add a spoon of water if needed.
9.      Transfer to a serving dish.
10.      Seasoning is optional. 
11.      Heat oil in a small pan, add red chile, mustard seeds and hing.
12.      Add the seasoning to the chutney.
13.      Tastes very nice when eaten along with rice.

Vakkaya kobbari pacchadi ( Karuanda coconut chutney)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes, it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season. Ripe fruits exude a white latex when severed from branch.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent to vakkaya.

Here is a recipe for making vakkaya coconut chutney. In USA, you get frozen, fresh grated coconut in many Indian stores. The tanginess of vakkaya along with fresh coconut makes a very yummy chutney.

Ingredients:

•      1 cup vakkaya pieces
•      1 or 1 1/2 cups fresh grated coconut 
•      1/2 Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      1/2 Tsp. hing
•      3 or 4 green chiles

Seasoning:

•      2 Tsp. oil
•      1 Tsp. mustard seeds

Directions:

1.      Wash and cut karuanda.
2.      Dry roast methi seeds and mustard seeds and grind them. (If you have methi mustard powder already made, you can avoid this step).
3.      Place karuanda pieces in a mixie jar.
4.      Grind so that the pieces are slightly mashed.
5.      Add grated coconut, green chiles, salt, turmeric powder, mustard methi powder and hing.
6.      Grind the mixture well. If needed, add a spoon of water.
7.      Transfer to a serving dish or jar.
8.      Heat oil in a small pan, add mustard seeds and hing. 
9.      Add the hot oil to the preared chutney.
10.      Vakkaya kobbari chutney is ready! 
11.      The chutney is a nice side dish for rice, dosa, idli etc.

Chintakaya (fresh) pacchadi (Raw Tamarind Chutney)

Tamarind is grown in Indonesia, Malaysia, Sri Lanka, Philippines, Thailand and Indian Subcontinent.

It is cultivated all over India. Tamarind is a very large tree with long, heavy drooping branches and dense foliage.

The fruit pulp is edible.  It is used in South Indian cooking to make chutneys, dal and sambar etc. The hard green pulp of a young fruit is sour, and is often used as a component of savoury dishes, as a pickling agent etc.

Its sticky pulp is a good source of dietary fiber which binds to toxins in the food thereby help protect the colon mucus membrane from cancer causing chemicals.

Tamarind is rich in tartaric acid which gives sour taste to food and is a powerful antioxidant.

Tamarind pulp is used in many traditional medicines as a laxative, digestive and as a remedy for bile disorders.

 Sweet and tangy tamarind is one of the widely used spice-condiments found in every South-Asian kitchen!
 

In South Indian cooking, raw tamarind is used in many recipes making chutneys etc. In this recipe, I am making a spicy chutney using raw tamarind. Chutney is easy to make and tastes very nice using raw tamarind, when the pods are without any seeds (available during September or so) till the seeds are soft and not very hard.  This chutney is not a pickle. It can be preserved for 2 to 3 weeks when refrigerated.

 

 

 

 

 

 

 

 

                                          

 

 

 

 

 

Ingredients:

•      2 cups Chintakayalu cut into pieces
•      8 to 10 green chiles
•      1 cup kothimira (cilantro/hari dhania)
•      2 Tsp. methi mustard powder
•      Salt to taste
•      1/2 Tsp. turmeric
•      1/2 Tsp. hing
•      3 Tsp. oil

Directions:

1.      Wash and clean green tamarind.
2.      Remove any stems or strings from tamarind.
3.      Cut tamarind into half so that the seeds (tender and not too tough) and remove the inner portion of the seed. (If you are making the chutney during September/October seeds are not formed in the tamarind, you need not do this process) .
4.      Wash, remove the stems of chiles and cut them into large pieces.
5.      Grind tamarind, green chiles and cilantro together.
6.      Add turmeric, methi mustard powder, some hing and salt.
7.      Process together till the tamarind pieces are finely ground.
8.      Transfer to a bowl.
9.      Heat oil in a small pan, add some hing.
10.      When oil is fuming, add to the chutney and close the lid for a few minutes.
11.      Mix well and serve.
12.      Makes a nice and spicy side dish for rice.

 

 

 

 

 

 

 

 

Dabbakaya pokkadam (chakotara/lemon sweet and sour pickle)

Dabbakaya is a citrus fruit/vegetable as big as a grapaefruit. It has thicker skin and flavor different from lemon. Chakotara, gal gal nimbu etc. are almost like dabbakaya. This sweet and sour temporary pickle is very tasty and is a good side dish for rice, roti, idli and dosa. I tried using the large size lemons available in USA and the taste is almost like dabbakaya. I made this dish using chakotara, small oranges also.

Ingredients:

•      2 cups dabbakaya/chakotara/lemon pieces
•      3 to 4 green chiles (less spicy and according to taste)
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi seeds
•      1 Tsp. mustard seeds
•      4 to 5 Tbsp. jaggery
•      3 Tsp. rice flour or corn flour
•      Pinch of hing (asafetida)
•      Salt to taste

Directions:

1.      Wash and cut dabbakaya/chakotara/lemon into 1 cm cubes.
2.      Let the seeds be there.
3.      Wash and cut green chiles into big pieces.
4.      Roast methi seeds without oil, for 1 or 2 minutes.
5.      Roast mustard seeds also without oil for a minute, till they splutter.
6.      Grind methi mustard to a fine powder.
7.      Take a deep pan and place chakotara and chile pieces.
8.      Add turmeric powder, salt, methi mustard powder and jaggery.
9.      Add a few spoons of water to the mixture and heat.
10.      Mix rice flour in a little cold water and add it to the boiling mixture.
11.      Keep stirring while the mixture is cooking.
12.      Cook for 3 to 5 minutes.
13.      Pieces of chakotara need not be very soft.
14.      Take the pan off the heat and transfer to a dry jar.
15.      Place it in refrigerator.
16.      Can be kept in refrigerator for a few months.

This is a great side dish for idli, dosa, daddhojanam (yogurt rice) or parathas.

 

 

 

 

 

Green apple pacchadi (Green apple chutney South Indian style)

Apple is the most popular fruit, which may be the reason for the popular saying "an apple a day, keeps the doctor away"!

Apples are high in fiber, and many antioxidants. They are very filling. They are high in carbohydrate and sugar content, but they have a very low glycemic index. They are rich in vitamin C and potassium which are very beneficial for health.

Health benefits of apples are numerous like, antioxidant benefits, cardiovascular benefits for blood sugar control, anti-cancer benefits and anti-asthma.

A variety of recipes can be tried with raw apples. Chutney is a kind of relish or dip which can be used with rice, roti or sandwiches.

In USA, many green apples which are still not ripe are available in abundance. In India, Granny Smith apples, which are available in super markets or some locally grown apples are good for this recipe. I did not peel the apples as the fiber is good and adds to the crunchy feeling. The chutney tastes almost like coconut chutney with a tinge of sweetness.

 

Ingredients:

•      2 cups chopped green apples
•      2 or 3 green chiles
•      2 Tsp. mustard methi powder
•      1/2 Tsp. turmeric powder
•      Pinch hing
•      2 Tsp. lemon juice

Directions:

1.      Wash and cut apples. Need not peel.
2.      Remove the core.
3.      Cut them into cubes.
4.      Process the ingredients in a vegetable chopper or blender.
5.      Add lemon juice, mix well and serve.
6.      Tastes good with rice, roti, dosa etc.

 

  

 

 

 

 

Tomatillo tomato chutney

Continuing with my experiments using tomatillos, I tried making tomato and tomatillo chutney. I used roma tomatoes which gave the very attractive color to the  chutney. As tomatillos were ripening, they gave a very nice sweet taste. The combined effect was, the chutney was almost like tomato ketch up!! Spice level can be adjusted according to taste by controlling the amount of chile powder.

This chutney can be saved in refrigerator for about a month. It comes in handy as a side dish to rice roti etc.

           

Ingredients:

•      8 or 10 tomatoes (medium sized)
•      8 or 19 tomatillos
•      3 or 4 Tbsp. oil
•      2 Tbsp. tamarind juice or about a ping pong ball sized tamarind.
•      2 Tbsp. chile powder
•      1 Tsp. methi-mustard powder
•      1/2 Tsp. turmeric powder
•      Pinch  of hing
•      Salt to taste

Directions:

1.      Remove the husk, clean and wash tomatillos thoroughly.
2.      Cut them in to 4 pieces each and set aside.
3.      Wash and cut tomatoes also into 4 or 6 pieces each.
4.      Heat a little oil in a thick pan,
5.      Add all the pieces of tomatoes and tomatillos and keep stirring.
6.      Cook till all the liquid is evaporated.
7.      Add tamarind ball to the pulp and let it cool.
8.      Add all the other ingredients except hing and grind together.
9.      Heat the rest of oil, add hing and pour it over the chutney.
10.      Chutney can be kept for about a month in refrigerator.
11.      Can be served with rice, roti, idli or dosa.
     

Korivi karam/ Red chile chutney

In India, Andhra Pradesh is one of the major producers of chile peppers. Red chile powder is used in most of the pickles from Andhra Pradesh. The bright red color and spiciness of the pickles is due to the chile powder available from the state. Guntur region is the most important region, where the best quality chiles are available. Chiles from Guntur are really fiery and bright red in color.

When fresh ripe chiles are available, a very popular pickle called pandumirapakaya pacchadi or korivi karam (ripe red chile chutney) is made and preserved for the whole year. Main ingredients for this chutney are red chiles, tamarind and salt.

Precautions:

Select good quality fresh red chiles, whose stems are green, as such chiles have more moisture to make the salt melt and give nice consistency to the pickle.

After washing the chiles, dry them thoroughly and leave them in sunlight for a little while. Take care not to add any water while grinding.

Always use dry spoons while handling the pickle. Try not to use your hand, because, when chile paste gets in contact with your hand, it leaves a burning sensation for nearly an hour!

Always use new tamarind. If old tamarind is used, it leaves a dull color to the pickle.

Chiles contain a lot of plant derived chemical compounds that are beneficial and health promoting.

They are a good source of vitamins and minerals which help in resisting diseases.

In USA, I have tried making the chutney using moderate spicy peppers and also mix sweet ones with spicier chiles.

Ingredients:

•      1/2 kg or 1 pound fresh red chiles
•      Less than 1/2 kg or less than 1 pound tamarind
•      1/3 cup salt ( more if the chiles are hot)
•      2 tsp. Turmeric powder

Seasoning:

•      1 cup oil
•      2 tsp. mustard seeds
•      1 tsp. hing (asafetida)
•      Some peeled garlic pods (optional)
•      2 tsp. methi mustard powder

Directions:

1.      Wash chiles well and wipe them dry (spread them on clean dry cloth for half an hour).
2.      Loosen the packet of tamarind and remove seeds, if any are found.
3.      Place chiles, tamarind and salt in a grinder and process.
4.      Add turmeric powder and mix well.
5.      Put the mixture in a clean dry jar or bottle. Set it aside for 2 days.
6.      On the third day, once again grind the mixture along with methi mustard powder, so that the methi powder is mixed well and the texture of chutney looks good.
7.      Leave the chile mixture in a steel bowl.
8.      Heat oil in a deep pan.
9.      Add mustard seeds and hing.
10.      Add garlic pods and cook them till they start to turn brown (optional).
11.      Remove from fire and add the seasoning to the chile mixture.
12.      Mix well and put it back in the jar.
13.      Korivikaram stays for one year, if it is not touched with wet hands etc.

 

 

 

 

 

Cranberry coconut chutney

Cranberries added to grated fresh coconut along with other spices makes a very nice and tangy chutney. It reminds us of coconut and vakkay chutney made in India!

Fresh grated coconut is available in Indian stores in USA.

Fresh cranberries and chiles:

Ingredients:

•       1 cup grated fresh coconut
•       1/3 cup cranberries
•       1 tsp. oil
•       2 or 3 green chiles
•       1/4 tsp. turmeric powder
•       1 tsp. methi mustard powder
•       Salt to taste
•      A pinch of asafetida (hing)
•      2 tsp. chopped cilantro

Directions:

1.      Wash cranberries
2.      Heat oil in a pan.
3.      Add cranberries and stir them well.
4.      When cranberries become soft, turn the heat off.
5.      Add grated coconut, and all other ingredients to the cranberries.
6.      Place the mixture in a blender jar and grind lightly.
7.      Very attractive cranberry coconut chutney is ready.