Bharwan Lal Mirch Aachar

Lal Mirch Aachar - A common pickle in northern parts of India. I have been tasting since my childhood. Made by my mother, aunts. Note: there are many alternate receipe options also.

Ingredients:
2tbs - Turmeric powder
1 ltr - Mustard oil
25gms - Dry coriander seeds
25gms - Fenugreek / Methi seeds
25gms - Brown or Black Mustard seeds
10 pcs  - Dry red chilly
2 tbs.    - Dry Mango powder
25gms  - Saunf or Fennel seeds
5 tbs.    - Black Salt or  if, Rock Salt then 4tbs, if, table salt 5tbs
400 gms/10 to 12 - Fresh long Red Chillies
2tbs.     - Asafetida

Method:
1. Wash & dry the red chillies with a dry cloth.
2. Cut the chillies into 2 to 3 pcs each measuring at least 5 inches
3. Scoop out the seeds seperately.
4. Coat the chillies with some mustard oil
5. In a pan dry roast all ingredients except salt. Dry roast salt after switching off the flame
6. Cool them and grind them into powder along with the seeds taken out from fresh chillies
7. Fill tightly the powder into  the red chillies.
8. Meanwhile heat the mustard oil until the smoke comes.
9. Have a sterilized glass or ceramic jar.
10. Place in the chillies on by one into the bottle.
11. Once oil cools down pour it into the jar or bottle .
12. Remember oil should be at least 1/4th of the glass. This avoids fungus formation.
13. Keep under sunlight for a week.
14. Keep it in a dry place and use for minimum 6 months.

Strawberry Jam

Yummy Strawberry homemade jam.

Ingredients:
500gms - Strawberry
500gms - Sugar
2 cups - Water
2 drops - Lime Juice
1 pinch - Salt

Method:
In a pan add in washed , cut strawberries.
To it add in water until the berries sink into it.Boil until Strawberries turn soft. Mash them completely. Add in sugar, salt and stir. Remove the white layer once it starts thickening. Pour in lime juice and keep stirring. To test whether jam is done take a spoon of jam and pour on to a ceramic or steel plate if, the liquid dos'nt flow means your jam is ready. Cool the same and stir in a sterilized bottle.

Dry Black - Nightshade Roasted or Manathakali Vathaal

Manathakali seeds or otherwise called as Black Nightshade seeds. Down south of India these seeds are separated from the black nightshade spinach leaves. They would be black /green colour.
Traditional process of dehydrating and using it as and when required. It is believed to have medicinal properties that can heal mouth ulcers and also clears of worms in the stomach.

Ingredients:

• 200 gms  - Black Nightshade seeds or Manathakali vedhai
• 100 ml     - Buttermilk
• 1 tbs        - Rock Salt
• 50 ml       - Oil

Method / Vidhiee:
1. Wash the Manathakali seeds and dry them.
2. Mix rock salt to the buttermilk. Beat them well.
3. Soak the seeds into the buttermilk for 2 days under sunlight.
4. After 2 days drain excess fluids and dry them under the sun for at least 4 days.
5. You can see the seeds shrink and turned into brown and black.
6. Once they are crisp store them into an air tight container.

7. When needed heat oil and slow or switch of the flame.
8. Put in some dried seeds into it and roast them. Beware they get roasted in seconds.

9. Once they turn into filled seeds into a round shape drain them.

You can crush them and mix it with rice and use them.
It can also be used for making the famous Varthal Kozambu of south India.

Note: Drying time may vary depending upon the humidity the seeds are kept. Hence, it might take less or more days to dry.

Tomato Peanut Chutney

Chutney without coconut,gram dals, or greens.. here you go on the new spree of chutney for your taste buds.

• 3          - Medium sized tomatoes
• 100 gm - Peanuts (Boiled or roasted in oil)
• 3-4       - Dry red chilly
• 1 inch   - Ginger
• 1 glass  - Water
• 2 tbs     - Oil
• 1 tbs     - Mustard seeds
• 2 arc     - Curry leaves
• 1 tbs     - Broken urad dal
• 1/4 tbs  - Asafatida
• Salt to taste

Method/Vidhiee:

1. In a pan add 1 tbs of oil and roast peanuts.

2. Once they turn brown add in red chilly,chopped ginger and big chunks of toamtoes.

3. Saute them for 2 mins.

4. Cool them down and blend them in a blender.

5. If, you find too pasty add in some water and grind again.

6. Transfer the chutney into a bowl.

7. Again in the same pan add in oil. 

8. Once its hot add in the mustard seeds, broken urad dal,asafatida.

9. Splutter them and add 1 dry red chilly,curry leaves.

10. Now add in the chutney and mix with the spluttered mustard.

11. Keep mixing well and add salt.

Your Tomato Peanut chutney is ready.

Use as spread for breads, condiment for dosas,idlis.

Even goes well with ghee rice.

Tip: You can use boiled peanut if you don't prefer roasted peanuts. But, the shelf life of chutney would reduce if done so..Secret tip is you can use this chutney as gravy base too.

Pani Poori - Chat

Pani Pooi - A Indian food chat item popular for it's easy and fun element. People of India intend to mostly have which are sold on streets or food corners. It's also called as Golgappa - Gol means crisp sphere and Gappa means eaten one at a time.Also, called as Puchka in western and eastern parts of India. Bataasha in Uttar Pradesh, Gup-Chup in parts of Odisha and few parts of Jharkand.
It's rare that people make it at home. Making time is much less than assembling and putting them together. It's easy why not try it when procedures are put on!!!

Serves - 4 people and 30-35 Pooris
Making for the chat can be segregated into 4 different parts.
I.  Pooris
II. Theekhi Chutney or Pani
III.Meethi Chutney or Sweet Chutney
IV.Potato stuffing

I.  Pooris

• 1/2 cup - Maida
• 4 tbs  - Fine Sooji/Rawa/Semolina (or you can ask for Bombay Rawa)
• 1 tbs - Ghee/Clarified Butter/Nei
• Salt
• 1 cup - Water (Approx)
• Oil - For deep frying

Method:Vidhiee:
1. In a bowl mix in maida,rawa,ghee,salt with water and knead well.
2. Make the dough bit tight and rest it for half hour. Covering it with damp cloth.
3. After 30 mins make small balls of the dough which was kneaded.
4. Flatten them into a medium thick round shape. To get perfect round shape cut the flattened dough with a cookie cutter or a round small lid of a container.
5. Meanwhile, in a heavy bottom pan heat oil.
6. Remember, that oil must be hot if not the pooris would absorb the oil and become soggy.
7. Once, the oil is hot drop in the pooris about 5-7 at a time depending upon the size of your vessel.
8. Turn it on to other side for it cook well. Do not make them dark brown.
9. Drain excess oil and transfer onto a absorbent paper.
10. Once they cool store them into a sir tight container.

II. Theekhi Chutney or Pani

• 1 - Bunch of Pudina leaves
• 1/2 cup - Coriander leaves
• 1 tbs - Lemon juice
• 1/2" - Ginger
• 2 - Green chillies
• 1 tbs - Amchhoor powder/Dry mango powder/Mangai podi
• 1/2 tbs - Black salt / Sanchal
• 1 tbs - Jeera powder
• 1/4 tbs - Black pepper powder/Kalimirch/Milagu podi
• Salt to taste
• 1 ltr water

Method/Vidhiee:
1. In a blender grind in the pudina, half of coriander leaves,ginger,green chillies,lemon juice.
2. Add it into the water and mix all dry powders to it.
3. Refrigerate the pani for 2-3 hrs before serving.

III.Meethi Chutney or Sweet Chutney

• 1 1/2 cup - De-seeded Dates/Perincha pazam/Kajhur
• 1/2 cup - De-seeded tamarind/Imli/Puli
• 1/2 cup - Jaggery grated
• 1/2 tbs - Red chilly powder
• 1 tbs - Jeera powder
• 500 ml- water to boil
• 250 ml - Water to mix paste
• Salt

Method/Vidhiee:
1. Boil or pressure cook the dates,jaggery and tamarind in water.
2. Once the dates and tamarind have turned soft cool them down and blend them in a blender.
3. Strain the mixture to get a fine smooth liquid.
4. Take as much you require and mix with water. Rest store it in fridge in an air tight container.
5. In water mix jeera powder,red chilly powder, salt and paste.
Your sweet chutney is ready.

IV.Potato stuffing

• 2 - Medium sized potatoes
• 1 - Green chilly
• 1 - Big red onion
• Salt to taste
• Water to boil potato
• Chat masala if preferred

Method/Vidhiee:
1. Boil the potatoes in water.
2. Peal the skin off and mash them well.
3. Finely chop onion,green chilly and coriander leaves
4. Add them to potato that were mashed.
5. Add required salt and mix well.


Final platting of the Pani Pooris
If, you are serving for many add in the potato stuffing inside the pooris and garnish them with Omma Podi/ Ajwain Sev on top and serve them in a plate. Accompanied by 1 cup of Thekha pani and 1 cup of Mithi Chutney.
You need to dip the puri's into the theka pani and then add on mithi chutney before it slides on into your mouth.

Tips:

• You can add even sprouts to the stuffing without potatoes and have.
• Some even add garlic powder to the thikhi chutney.
• Make sure you store the pooris in an air tight container.
• Always have the pani chill. For it you can add in ice cubes to thikhi chutney
• Remember the Thikhi chutney must be very thin.

Dates Tomato Sweet Chutney

Dates Tomato combination most people do not make it. But, thanks to my mom who gave me the taste of it at the very young age. All of us at home love this chutney. Past few months we had rather forgotten it until my dad asked for it!! And here it goes for all of you :)

• 100 gms - Seedless brown dates/Pericham pazam/Khajoor
• 4 - Medium sized tomatoes
• 2 - Cloves/Krambu/Loong
• 1 - Cardamom/Elakai/Elaichi
• 1 tbs - Fennel/Sombu/Saunf
• 1 tbs - Cumin/Seeragam/Jeera
• 1 - Bay leaf/Brinji Elai/Tez patha
• 1 - Green Chilly
• 100 gms - White sugar
• 1 pinch - Salt
• 100 ml - Water
• 1 tbs - Oil

Method/Vidhiee:
1. De-seed the dates and chop them roughly.
2. Wash and chop the tomatoes finely. Slit the green chilly.
3. In a saucepan add oil.
4. Once the oil is hot add in the fennel seeds, cloves,cardamom,jeera and bay leaf.
5. Wait till the jeera and fennel turn black.
6. Add in the dates and saute for 2 mins.
7. Add in the chopped tomatoes and green chilly.
8. Add the pinch of salt to it.
9. Now saute till the tomatoes turn soft and get mixed well with dates.
10. Now add in the sugar and mix well.
11. Once the sugar starts melting add in the water.
12. Boil the chutney until water reduces and chutney becomes greasy.
13. Stir occasionally.

Serve hot with any Paratta, Any Rice variety like ghee,peas,jeera,briyani, etc.

Thengai Pottukadalai Chutney / Coconut Roasted Bengal Gram Chutney

Pottukadalai or otherwise called as Roasted Bengal Gram. They are thick yet soft easy to be powdered.
One of the common ingredient to make chutney's , savories down south. Remember, my childhood when you ponder around the kitchen and i used to find this roasted gram dal popping out of the box. It's good to much on when taken with jaggery. But, too much raw dal is always not good for your tummy :)))
This chutney is mostly prepared when the mothers don't find time early morning. Can be a condiment for dosa, Idli, Aappam. Iddiappam at times rotis too..

• 1cup/250gms     - Pottukadalai /Roasted Bengal Gram
• 1/2cup/ 150gms - Thengai / Fresh grated coconut
• 2or 3                 - Green chilly
• 2 arc                 - Curry leaves
• 1tbs                   - Mustard seeds
• 1                       - Dry red chilly
• 1/2tbs                - Broken Urad dal/Odacha Ulathamparupu
• 1tbs                   - Oil
• 1/2cup/150gms  - Water
• Salt to taste

Method/Vidhiee:
1. In a mixer jar add the roasted Bengal gram powder it.
2. To it add the grated coconut, green chilies and salt.
3. Grind it so that they get minced well.
4. Now add half of the part of water into the jar.
5. Mix them and grind them again.
6. Open and check whether the chutney is not dry or very thick.
7. You can add water how much ever thin the consistency of the chutney you prefer.
8. Once the chutney is ready pour it in a bowl.
9. In a small pan to temper pour oil on to the pan. Heat it.
10.Add mustard seeds, asafatida, red chilly, broken Urad dal, curry leaves.
11. Temper them and pour hot on to the chutney.
12. Mix them well.
Serve as a condiment. You can store this in fridge for about 4 days if kept in air tight.

Pomo Carrot Raitha

Eventually one day i landed up having only pomegranates and carrots in my fridge with left over Vegetable Biriyani. Well making food has no boundaries and particular way. Its all about how you handle the ingredients and present a dish :) And thus happened this raitha. It might sound simple but, i don't think much of us might have thought about this combination.

Ingredients:
Pomegranate -1 big
Carrots -2 medium sized
Green chilly - 1
Green coriander - as per your requirement
Plain yogurt/Thair/Dahi - 500 gms
Salt to taste
Chat masala - 1/2tbs
Sugar - 1/4tbs

Method/Vidhiee:
1. Whip the yogurt to form smooth semi liquid without lumps.
2. Meanwhile, de-seed the pomos.
3. Grate the carrots and finely chop off the green chilly, coriander.
4. In the yogurt add sugar, salt, chat masala and mix well.
5. Now add the carrots mix well.
6. Rest them for 2mins and add green coriander, green chilly,pomo seeds.
Chill them and serve.
It can be taken as a evening snack though it doesn't come under the category of snacks.
Best colourful condiment with any rice variety.

Sun Dried Oil Free Mango Pickle

Have you ever thought mango pickle without a drop of oil. Instant on demand recipe. Hence, it is now on to my blog. Try it !!

For making 1/2kg pickle

Ingredients:
Raw Mangoes  medium sized - 8-9
Table salt - 3tbs or Rock Salt  - 4tbs
Red chilly powder - 2tbs
Big Tray which can drain water

Method/Vidhiee:
1. Wash the mangoes and dry them by damping a cloth.
2. Cut them into medium sized cubes leaving the seed.
3. Take a bowl add mangoes,salt red chilly powder. Mix them well so that all the mangoes are coated evenly.
4. In a big tray. It would be better if you have bamboo tray or else try a plastic one.
5. Do not have bowl. Take a rectangular flat tray.
6. Now transfer the coated mangoes on to the tray and keep in the sun.
7. First 2 days you may see water residing from the mangoes.
8. At end of each day drain the excess water and with a help of wooden laddle turn the mangoes another side.
9. Do not use your hand directly or else it may tend to get spoiled.
10. Dry them in sun for a week. It depends upon which part of world you are and how much sunlight penetrates your house.
11. At my end it was a matter of 4 days and they were done.
12. So dry them till the skin of the mangoes get crippled like burnt paper.
13. Take them and store them in an air tight container.
14. Do not refrigerate them.

You can have this with curd rice, as a condiment with any fornm of rice. Its tangy, sweet and bit sticky but, yummy :)

Mangai Veppam Poo Vella Patchchadi - Raw Mango Neem flower Jaggery Patchchadi

This Patchchadi/ liquid sweet is made during the Tamil new year down south of India in Tamilnadu.  Though its been a week past the Tamil new year i still thought its never to late to share this recipe.

Ingredients:
Raw mango - 1 big
Veppam Poo / Neem flowers/Neem ke phool - 1tbs
Jaggery - 1 1/2 big cup
Green chilly -1
Mustard - 1tbs
Oil - 1tps
Water - 2 cups

Method/Vidhiee:
1. Wash the mango and scrape them as shown below in the photograph.

2. Pluck the flowers from the stem and wash them well as they contain small white insects.
3. In a pan add the water add the scrapped mango and green chilly.
4. Boil them till the mango turns half cooked.
5. Meanwhile powder the jaggery and add the same to the water and stir well.
6. Boil them till they become slightly thick.
7. In a small pan splutter the mustard seeds and pour them on to the jaggery mixture.
8. Add the raw neem flowers to the boiled mixture.

Serve as a condiment chill/hot.

Tip :
Do not cook for long after adding neem flowers or else the bitter taste would turn strong from the neem flowers.
If, the Patchchadi is not turning thick then you can add the thickening agent "Rice flour mixed in water-approx 2tbs and mix well" this should make the job.
You can make this even in pressure cooker. 2 whistles must be perfect.

Manathakali Keerai Poodi/ Powder

One fine day i found 5-6 bunches of Manathakali Keerai. Please read the link of Wikipedia >>>  http://en.wikipedia.org/wiki/Solanum_nigrum to know the features of this spinach.
I tried to find the exact name of this plant and its called as Black Nightshade. As i browsed still further about this wonderful plant which has high medicinal properties. It has the element to cure ulcers, cleans of bad enzymes. But, the other side of the fact is that its berries are considered to be poisonous when they are ripe.
Down south of India even the berries of the plant are eaten when they are green. The green berries are mostly dried under sun, salted and then fried in oil. Which is very much edible.

 Well from my childhood i have seen my mom, grand mothers making Manathakali Keerai kootu, Koyambu, Curry etc.. but for the first time i have tried to innovate a bit and made powder from the leaves of this spinach. This keerai has absolute medicinal properties and can cure ulcers, stomach aches.
Making every 2 weeks gushes out bad worms from our system.

Ingredients:
Leaves of Manathakali Keerai - 3 cups (Washed and dried)
Dry red chilly - 3-4
Channa dal - 1/2 cup
Asafatida - 1tps
Vellam/Jaggery - 2tbs
Salt to taste or approx - 1tbs

Method/ Vidhiee:
1. First step is to separate leaves from the stem. Then wash them thoroughly.
2. Drain excess water wipe them with soft cotton towel.
3. Dry them under sun (1 day) / under shade (2-3 days)
4. On the day of doing this powder follow the below steps.
5. Heat a pan dry roast channa dal till they turn light brown.
6. Dry roast red chilly after plucking their nodes.
7. Also saute the dried leaves on the pan till they turn crisp
8. .Off the flame and just saute the asafatida and salt.
9. After all ingredients cools down. In a mixer jar put channa dal, red chilly, asafatida, salt, jaggery.
10. Grind them into fine powder.

How to eat ?????

Have hot steamed white rice. Pour some spoons of til oil/ ghee mix well. Add the Manathakali powder mix well and eat 3-4 balls of it. I must really say first the toungue would taste jaggery then salt, at last the bitterness of the leaf.

Kothamalli Podi/Kothambari Powder/Coriander Sticky Powder

Ingredients:
Bunch of coriander - 1
Tamarind/Puli/Imli - 1 lemon size ball
Channa Dal/Kadala Parupu - 50gms
Dry red chilly/Suka lal mirch/Kanja sehapu melagai - 3-4
Asafatida/Perunkayam/Hing - 1/2tps
Salt to taste - approx 1/2tbs
Oil - 1tbs

Method/Vidhiee:
1. Wash and clean the coriander bunch along with stem and chop them well.
2. Drain them and dry them for a while.
3. In a pan heat oil and roast the channa dal, dry red chillies,tamarind till dal turn golden brown.
4. Once they are done transfer to a dry plate.

5. Again on the same pan keepping the heat on add the coriander leaves and stems that were chopped.
6. Saute them well till it starts leaving water and then the same water evaporates.
7. Saute with the coriander.

8. Cool them. Now grind the channadal,chilly mixture along with salt to a powdered consistency in a blender.
9. Once they are done add the coriander them again.
10.Keep a note of not adding water.
11. Take a small spoon and after each 20secs of running of blender mix the powder so that the moisture doesnt stick the powder to walls of the blender.
12. Note that this powder is a sticky powder and it would not come as a consistency of a free flowing mud instead it would as wet clay mud.
13. Once they are done take on to a dry plate and spread them for half hour then store them in a dry container.
Keeping them outside it would stay for a week. In a fridge it would stay from 15-30days.
Mix with hot til oil/ghee rice and relish the tangy taste.

PUDINA THOHAYAL / MINT THOHAYAL

Ingredients:
Mint/Pudina - 1 bunch
Kadala Parupu/Channa Dal - 10gms
Ulatham pArupu /Uradh Dal - 5gms
Dry Red Chilly - 4-5
Tamarind - 1 small lemon size ball
Asafatida/Perunkayam/Hing - 1/2tps
Refined oil - 2tbs
Salt - 1/2tbs
Water - As required

Method/Vidhiee:
1. Wash well the mint leaves and remove the leaves seperately from arc.
2. In a pan add oil saute channa dal, red chilly, asafatida, uradh dal till the dals turn light brown.
3. Keep them aside and cool them.
4. In the same an add the pudina leaves and saute without switching on the flame.
5. Add tamarind and salt to it.
6. First in a blender grind the dal and chilly dry.
7. Once they turn powder add the pudina tamarind, salt and run to make a fine powder.
8. Add water and grind them again. The consistency is like a paste. Not too liquid nor top dry.
You can store this in fridge and keep for a week.
Eat with hot white rice with til oil. It also goes well with Dosa, Chapathi. Idli, even can be used as a bread spread :) to make sandwiches

VENDAKAI PATCHADI/LADY'S FINGER RAITHA

Ingredients:
Lady's Finger/Bhindi/Vendakai - 10-12
Thick curd/Yougurt/Thair/Dehi - 3cups
Refined oil - 5tbs
Coriander leaves - to garnish
Jeera - 1/2tps
Salt - 1 tbs
Sugar - 1/2tbs
Jeera powder - 1/4tbs

Method/Vidhiee:
1. Wash and cut the end of the lady's finger.
2. Now chop them with 1/2cm length small pcs.
3. In a pan add oil and heat well.
4. Fry the lady's finger slowly till they turn dark brown.
5. Drain them and keep aside. Off the flame and splutter some jeera and mix well with vendakai
6. Meanwhile in a bowl add chilled yougurt, salt, sugar and mix well to avoid lumps.
7. Add the vendakai/lady's finger and mix well.
8. Garnish with coriander and jeera powder.
9. Refrigrate it.
Serve chill with Karavapillai Saadham/Curry Leaf Rice

Carrot Tomato Chutney

Ingredients:
Carrots small - 4-5
Toamtoes - 2
Green chilly - 2
Ginger - 2cms
Curry leaves - 2 arc
Roasted gram/Bhuna channa/Pottukadalai- 20gms
Mustard/Kadugu/Sarson - 1tbs
Til oil - 2tbs
Whole dry red chilly - 2
Salt - 11/4tbs
Water - 1cup

Method/Vidhiee:
1. Wash the carrots, green chilly  and toamtoes.
2. Cut them into chunks and put inside blender and grind them well.
3. Now in a seperate mixer jar powder the roasted gram.
4. Add the powdered roasted gram to the carrot mixer and again blend well.
5. Add salt and grind again.
8. In a pan add oil and heat well.
9. Add the mustard and splutter well.
10. Add curry leaves and asafatida.
11. After the curry leaves splutter lower the flame and add the carrot mixture to the pan.
12. Saute them well.
13. Saute them till the oil leaves sides of the pan.
Your yummy carrot tomato chutney is ready to be served.
It is best to serve them with yogurt/curd so that they can be mixed and taken.
Its the best condiment for dosa or idlis.

CARROT PATCHADI

Ingredients:
Carrot - 2
Green chilly -1
Green coriander leaves - 3 strangs
Curd - 2 cups
Salt 1 tbs
Sugar 1tps
Jeera powder a pinch

Method/Vidhiee:
1. Grate the carrots into thin strips.
2. Chop the green chilly and coriander finely.
3. In a bowl add the curd salt and sugar and beat well.
4. Add the carrot, coriander, green chillies and mix it well.
5. Refrigerate and serve chill as side condiment for any rice variety.
Those who do not prefer onion raita can easily go in for it.
Its a extremely cool and high vitamin product.

GONGURA CHUTNEY-ANDHRA STYLE

 In Andhra Pradesh its one of the favourite spinach which is found in most of the houses.
Its otherwise called as Pullichaikeerai in Tamilnadu. In maharashtra its called as Ambaadi. Its called Pitwaa in hindi.Nalita Saga in oriya, Mestapat in bengali, Pandi in kanada, Sougri in manipuri,Sorrel leaves in english.

I have mentioned how i make the gongura ctuney keeping the andhra style. There are very many styles like with garlic, with small onions etc..

Ingredients:
Gongura leaves - 2 bunch
Green chillies - 4
Red chilly powder -1 tbs
Channa Dal - 10gms
Jeera/Cumin seeds - 1tbs
Fenugreek/Methi seeds - 1/2tsp
Til oil - 150gms
Salt - 1 1/2tbs
Mustard seeds - 1tbs
Asefatida - 1/2 tps
Jaggery - 1 small block

Method/ Vidhiee:
1. Take the gongura bunch. Wash them well. Take the leaves separately from the stem.
2. Peel off the middle strand from each of the leaf. Do not worry if the leaves get torn.
3. Be careful that the minute thorns do not prick which are found in the stem.
4. Dry them till the water dries away or saute them in a dry hot pan.
5. Once the leaves are sauteed cool them then grind them along with green chillies
6. You can also add garlic if you like. But, saute the garlic in til oil cool them and grind with leaves

7. In a pan saute Channa Dal, jeera and methi seeds without adding oil till they turn brown.
8. Cool them and grind the powder.

9. In a pan pour till oil. Heat it well and then add mustard seeds and dry red chillies if needed.
10. Add asefatida and splutter the mustard seeds.
11. Add the gongura leaves and chilly mixture slowly.
12. Add red chilly powder and jaggery a bit. Keep stirring.
13. Add salt to it and stir well.
14. Once the oil starts leaving the mixture sprinkle the powder of Channa Dal.
15. Stir well until the chutney leaves all oil and comes without sticking to pan.
16. Cool it and store in glass container.

Caution: Keep away from light, water and wet spoons.
Tip: If you need you can add tamarind. As such the leaves themselves have the soar taste.

PULLI MELAGAI (GREEN CHILLY IN TAMARIND PICKLE)

Ingredients:
Green chillies - 20
Ginger - 10gms
Curry leaves - 3 arc
Mustard seeds - 1tbs
Fenugreek/Methi seeds - 2tps
Sesame/til oil - 1/4 ltr
Tamarind pulp - 1cup
Salt - 2tbs
Turmeric powder - 2tps
Red Chilly powder - 2tps
Asefatida- 2tps

Method/Vidhie:
1. Chop green chillies coarsely in a round shape. Do not de-seed them.
2. Finely chop ginger.
3. In a pan heat oil add fenugreek,mustard & asefatida. Crackle them.
4. Add curry leaves. Do not burn them.
5. Add green chillies & ginger. Add tumeric,red chilly powder,salt. Fry them for 2mins
6. Add tamarind pulp over them.
7. Boil them till the whole mixture thickens.
8. Add little jaggery for enhancing the taste.
9. When oil starts seperating from the gravy. Keep stirring and let it thicken.
10.Your hot "PULLI MELAGAI" is ready.
11. Cool it and transfer to an air tight container.

It goes well with curd rice,semiya bagala bath,dosa,idlli,upma & white rice.
Taste enhances as the days pass.
CAUTION: Do not use it as a sauce.

MULAGAI PODI / IDLLI POWDER

This is one of the common condiment you would find in south india for idllies. dosas.
One of the very old yet very new receipe.

Ingredients:
Urad dhal - 1 cup
Channa dhal - 1 cup
Dry Red chilly - 1 cup (depends on how much hot it is)
Asefetida - 2tsp
Salt - 1tbs

Method/Vidhie:
1. Dry roast channa dhal,urad dhal in a pan till they turn light brown.

2. Dry roast seperately the chillies.

3. Dry roast salt & Asefatida in a pan after turning off the heat.

4. Cool them all grind them into a fine powder.
Put it in a air tight container without affect of moisture.

It has to be sreved after mixing  til/sesame oil to it.
Tip : You can also dry roast sesame seeds of 4-5tbs and grind them along with other ingredients.

TOMATO ONION HOTEL CHUTNEY

Ingredients:
Tomatoes - 5-6
Onion - 3
Green chillies - 2
Black pepper - 2-3
Curry Leaves - 2-3 strings
Mustard seeds - 1 tsp
Asefetida - 1/2 tsp
Turmeric powder - 1tsp
Oil

Method / Vidhie:
1. Slice the tomatoes , onions length wise broadly.
2. Slit the green chillies
3. In a pan add oil splutter mustard seeds, asfetida, curry leaves, tomatoes, onion, pepper and saute them.
4. Saute them until the tomatoes turn juicy & onions turn trasparent.
5. Add salt, turmeric powder and saute few mins.
5. Pour in a plate and cool them.
6. Now grind the gravy in a blender.
7. You can store this for 2-3 days if put in a air tight container.

It adds as a great condiment for Paserate, Hot idllies, Dosa's.