# 43 : Mamidikaya Kobbari Pachadi ~ Mongo-Coconut Chutney

This is yet another Pachadi recipe I am sharing today. The sour tingle of the mango blended with the flavors of coconut and the spiciness of the chilies makes up a lip smacking pachadi . Oh! if you drizzle it up with a little bit of Ghee you can never get enough of it. I grew up eating coconut pachadi as a kid. It was made very often at home and I didn't quite like it then. But now many years later just thought of this pachadi bring back wonderful memories. My mom in law shared a version of the same coconut pacandi pepped up with mango. Love it even more now.

Ingredients

• 1/2 Coconut- shell removed and cut into 1 inch pieces
• 1 Raw Mango- cut into 1 inch pieces
• 1tsp - Oil
• 13 Red Chillies
• 2 Green Chillies 
• 1 tsp - Urad Dhal
• 1/2  tsp - Mustard seeds
• 1/8 tsp - Asafoetida
• 1/4 tsp - Fenugreek powder
• Salt to Taste

Method:

1. Tempering- Heat oil , add mustard seeds , let them splutter. To it add urad dhal, red chillies and fry until the urad dhal is slightly brown. Remove from flame, add asafoetida and fenugreek powder. Set aside to cool
2. In a blender/food processor grind the coconut into a coarse paste adding very little water. Add the tempering ( fried red chilli-mustard seed mixture) to the same blender and gind untill the red chillies get incorporated with the coconut 
3. Add green chilles, mango pieces, salt  to the coconut mixture and blend to a coarse paste 
4. Serve with hot rice and ghee

# 42 : Onion Pakoda ~ Deep Fried Onion Fritters

The first time I made pakodas they came out surprisingly perfect. I didn't have to refer any recipe book or call up home for it. Though I  was new to cooking, I somehow knew the art of making them. May be a product of hanging out in the kitchen whenever my grand mom made them?

I have many memories of eating crunchy pakodas as soon as they are fried. Hot to hold, hot to take a bite into but joyful and heartwarming.  And really is there a bigger joy in life than staying home on a rainy day eating pakodas and sipping a hot cup of chai ?

Ingredients

• 2 Big Onions finely sliced
• 3/4 Cup Gram Flour- Chickpea Flour-Besan
• 1/8 Cup Rice Flour
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder - Jeera Powder
• 3 Green Chillies finely chopped
• Oil for Deep Frying 
• Salt to taste
• 1 tsp Chaat Masala 

Method:

1. In a large bowl mix together onions, gram flour, rice flour, chilli powder, cumin powder, green chillies and salt. Add a small sprinkling of water to help bring things together into a very thick batter
2. Fill a medium pan half way with oil. Heat on medium- high until it reaches a deep frying temperature (To test drop a small amount of batter in the oil and it should sizzle up immediately)
3. Once the oil is hot enough drop spoonfuls of the pakoda batter and fry until golden 
4. Serve with a sprinkling of chaat masala and a choice of chutney

#41 : Kakarakaya Kura ~ Bitter Gourd Curry

When I was little I would question- Can any sane person like Kakarakaya / Bitter Gourd ?
This should sum up everything I felt for this vegetable. 

When my mom-in-law was visiting us last year she made a stir fry out of Kakarkaya. I was newly married then and too shy to say a no I agreed to eat it for lunch. To my surprise, I instantly liked it. 

Since then every time I find it fresh at the Indian grocery I pick it up and look forward to cook with it. This recipe below incorporates tamarind and jaggery with the Kakarakaya giving a nice buzz to the bitter vegetable. Quite a medley of beautiful flavors! 

Ingredients

• 3-4 medium sized Bitter Gourd/Kakarkaya - Chopped into bite sized pieces
• 1/4 cup Water
• 3 tsp Grated Jaggery
• Small lime sized ball of Tamarind - Juice extracted  
• Salt to taste

For Tempering

• 1tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp Asafoetida
• 1/4 tsp Fenugreek powder
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder

Method:

1.  Pressure cook kakarakaya pieces in little water for 1-2 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, fenugreek powder,red chilli powder,turmeric and fry for a minute. Add the steamed kakarakya to it. Add in the tamarind water and jaggery and let it simmer for 10 mins on medium heat. Add adjust water if necessary. Add salt ( The consistency should be a little soupy)
3. Serve with hot rice

#40 : Potlakaya Kura ~ Snake Gourd Curry

As a kid the only vegetables I liked were potatoes and okra. Anything other than these two meant that the meal was not interesting enough and I would throw a tantrum to eat. So naturally went I began cooking I experimented with vegetables I was familiar with and liked.Thanks to this challenge of documenting family recipes, I have a new favorite vegetable.This recipe is simple, low calorie and protein rich. Very filling and satisfying.

Ingredients

• 1 medium sized Snake Gourd- cut into 1/4th inch roundels
• 1/8 cup Moong Dhal -Lentils - Soaked in water for 10 mins
• 1/4 cup Water
• Salt to taste

For Tempering

• 1tsp - Oil
• 1 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• 1 tsp - Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp - Asafoetida
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 inch ginger- grated / pounded 
• 2 green chillies- Pounded
• 1.5 TBS dired desiccated coconut powder

Method:

1.  Pressure cook the snake gourd and moong dal in little water for 1 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, red chilli powder,turmeric, grated ginger, green chillies  and dired desiccated coconut and fry for 2-3 minutes. Add the steamed snake gourd-dhal mixture and fry on medium heat for about 10 mins. Add salt
3. Serve with hot rice

#39 : Vankaya Allum Kura ~ Eggplant Curry with Ginger-Green Chilli Paste

Today's recipe is very dear to my heart. This is that one curry I make the most often on special festive days. Look at how vibrant and inviting it is! Really, I would do anything to be served this eggplant curry, hot rice and rasam on a banana leaf :-) Sometimes these simple joys make the most magical memories ! 

Ingredients

• 2 big Eggplants
• 10 Green chillies
• 2-inch piece of Ginger
• Handful of Cilantro Leaves

• 2 Tbsp Oil
• Salt to taste

Method:

1.  Wash and chop the eggplant into big-bite sized pieces. Sprinkle some salt and set aside for 10 mins. The eggplant pieces will ooze out a little bit of water. Dry with a kitchen towel
2. In a large pan heat oil. Add eggplant pieces, cover with a lid and cook on medium-low heat until they are tender
   
3. Make a coarse paste out of green chillies, ginger and cilantro adding very little water if needed
4. Add this paste to the tender eggplant pieces and fry on medium heat for 10 mins until the oil begins to ooze out. Add salt
5. Serve with hot rice

#38 : Gongura Pachadi ~ Red Sorrel leaf Pickle

When we think of Andhra Cooking this pickle automatically comes to mind. Quintessential is the only word I can think of. It has a wonderful sourness to it that is coupled with the warm aroma of the asafoetida and the tongue tingling spice of ground red chillies. We Telugu people love spicy food and pickles usually form an indispensable part of our everyday meals. When I was little, I thought this pachadi was exotic and out of the world. When my mom-in-law was visiting us from India, I learnt this from her.It was on my bucket list for a very long time. I was surprised at how simple and easy this was to make.

Ingredients

• 3 big Bunches of Gongura/Sorrel leaves
• Salt to taste

For Tempering

• 5-6 Tbsp Oil
• 1 tsp - Mustard seeds
• 25 Big Dry Red Chillies ( To taste . Can be reduced to make it milder and less spicier)
• 2-3 Green chillies
• 1/2 tsp  Asafoetida
• 3/4 tsp Fenugreek powder

Method:

1.  Wash the Gongura/Sorrel leaves and separate then from the stem. Let them dry completely over a kitchen towel for 1-2 days
2. In a large pan heat 2.5 Tbs oil. Add the gongura leaves and fry until they reduce in size, become tender and ooze out oil
   
3. Tempering-In a medium pan -Heat rest of the oil , add mustard seeds , let them splutter . To it add red chillies,green chillies and fry until the red chillies deepen in color. Add asafoetida and fenugreek powder and fry for a minute. Turn off the heat/flame and set aside to cool completely
4. Transfer the mustard seed-red chilli tempering to a blender, add salt and grind on a smooth powder. Add the gongura leaves and blend to a paste ( Do not add water )
5. Serve with hot rice and a side of freshly chopped onions. Enjoy

#37 : Beans Kobbari Kura ~ Beans and Coconut Stir-Fry

Wow! time flies. It is September already. I still have a long way to go to complete this challenge.  When I first started it, I felt documenting 50 recipes was an easy doable task. Really? What was I thinking! :-) Life has been busy and I was not able to spend a lot of time on this blog. I did cook quite a bit and never found the patience to photograph and blog here. I hope to be more active in the coming months. I jotted down today's recipe  from my mom-in-law last year. I had  fallen is love with it as when she made this beans and coconut curry for lunch. Since then i have made it several times. Surely one of my favorites from her!

Ingredients

• 1/2 pound Green Beans - chopped into bite-sized pieces
• 1/2 tsp Turmeric powder
• 1/4 cup Water
• Salt to taste

For Tempering

• 1tsp - Oil
• 1 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• 1 tsp - Urad Dhal
• 2 Dry Red Chillies 
• 7-8 Curry leaves
• 1/8 tsp - Asafoetida
• 1 tsp Red Chilli powder
• 3 TBS dired desiccated coconut powder

Method:

1.  Pressure cook chopped beans in little water for 1 whistle. Set aside and let the the steam escape
2. In a medium pan -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, red chilli powder and dired desiccated coconut. Add the steamed beans and fry on medium heat and about 10 mins. Add turmeric and salt
3. Serve with hot rice