Notion Press Old No. 38, New No. 6 McNichols Road, Chetpet Chennai - 600 031 First Published by Notion Press 2018 Copyright © Aparna Mudiganti Parinam 2018 All Rights Reserved. ISBN 978-1-948372-37-4 This book has been published with all reasonable efforts taken to make the material error-free after the consent of the author. No part of this book shall be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. The Author of this book is solely responsible and liable for its content including but not limited to the views, representations, descriptions, statements, information, opinions and references [“Content”]. The Content of this book shall not constitute or be construed or deemed to reflect the opinion or expression of the Publisher or Editor. 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Edited by Aparna Mudiganti Parinam, Food photography and styling by: Aparna Mudiganti Parinam Contents Foreword by Parimala Mudiganti xv Authors Note xvii Acknowledgements xix General Points to Remember before We Begin Preparing Chutneys xxi COCONUT-BASED CHUTNEYS The Popular Red Coconut Chutney – Kobbari Pacchadi 3 Coconut Chutney with Green Chilies – The Subtle White Chutney 5 Mango-Coconut Chutney – Mavidikai Kobbari Pacchadi 7 Tender Tamarind Leaves and Coconut Chutney – Chintachiguri Kobbari Pacchadi 9 Mint, Coriander and Coconut Chutney – Kothimir Kobbari Pacchadi 11 CURD BASED CHUTNEYS Curd and Snakegourd Chutney – Potlakai Perugu Pacchadi 15 Tomato and Curd Chutney – Tamata Perugu Pacchadi 17 Coconut, Curd and Coriander Pacchadi – Kothimira Kobbari Perugu Pacchadi 19 Coconut Curd Chutney – Kobbari Perugu Pacchadi 21 LEAFY VEGETABLE BASED CHUTNEYS Tender Tamarind Leaves Chutney – Chintachiguru Pacchadi 25 Fenugreek Leaves Chutney – Menthi Koora Pacchadi 27 Coriander Chili Splendor – Kothimir Kharam 29 Coriander Leaves Chutney – Kothimir Pacchadi 31 Sorrel Leaves or Ambaadi Chutney – Gongura Pacchadi 33 VEGETABLE BASED CHUTNEYS Cucumber Chutney – Dosakai Pacchadi (Variant 1) 37 Lemon Cucumber Chutney – Dosakai Pacchadi (Variant 2) 39 Roasted Brinjal Chutney – Vankai Pulusu Pacchadi 41 Tangy and Spicy Tomato Chutney – Tamata Pacchadi 43 Chunky Tomato Chutney – Tamata Pacchadi 45 The Fenugreek Seeds Flavored Tomato Chutney – Tamata Pacchadi 47 Contents xi Tomato and Coriander Dip – Tomata Kothimira Pacchadi 49 Brinjal and Tomato Chutney – Vankaya Tamata Pacchadi 51 Cabbage and Tomato Chutney – Tamata Cabbage Pacchadi 53 Capsicum Tomato Chutney – Tamata Mirapakaya Pacchadi 55 Green Tomato Chutney – Pacchi Tamata Pacchadi 57 Simple Ginger Chutney – Amma’s Allam Pacchadi 59 The Piquantly Spiced Ginger Chutney – Allam Pacchadi 61 Mango Flavored Ginger Chutney – Mavida Allam Pacchadi 63 Ridge Gourd and Coriander Chutney – Beerakai Kothimira Pacchadi 64 Ridgegourd Chutney – Beerakai Chutney 66 Ridge Gourd Peels Chutney – Beerakaya Thokku Pachadi 68 Ripe Ivy Gourd Chutney – Pandu Dondakaya Pacchadi 70 Red Bell Pepper and Coriander Chutney – Dabbu Erra Mirapakaya Pacchadi 72 Bottlegourd Chutney – Aanapkai pacchadi 74 Cabbage Chutney – The Subtle Leafy Relish 76 Carrot Chutney – Carrot Pacchadi 78 FRUIT BASED CHUTNEYS The Festival Chutney – Ugadi Pacchadi 83 Spicy Lime Juice Dip – Nimmakaya Kharam 85 Karela or Bitter Gourd Chutney – Kakarkaya Gojju 86 Indian Gooseberry Chutney – Oosirikaya Pacchadi 88 Tender Tamarind Chutney – Chintakaya Pacchadi 89 NUTS BASED CHUTNEYS Groundnut Chutney – Cheenabadam Pacchadi 93 Peanut Coriander Chutney – Phalli Kothimir Pacchadi 95 SEEDS BASED CHUTNEYS Sesame Seeds Chutney – Nuvvulu Pacchadi 99 PULSES BASED CHUTNEYS Bengal Gram or Chana Dal Chutney – Senaga Pappu Pacchadi 103 Split Green Gram or Moong Dal Chutney – Pesaru Pappu Pacchadi 105 Roasted Bengal Gram Chutney – Putanala Pappu Pacchadi 106 Split Pigeon Peas or Tur Dal Chutney – Kandi Pappu Pacchadi 108 Fried Gram Flour Chutney – Besan Pacchadi 110 xii Contents BONUS FEATURE Spicy Lentil Powder – Kandi Podi 115 Chutney Made with Spicy Lentil Powder – Kandi Podi Chutney 116 Curry Leaves Spice Mix – Karivepaaku Podi 117 Curry Leaves Spice Mix Chutney 118 Spicy Sesame Seeds Powder – Nuvvulu Podi 119 FOOD MEMOIRS My First Hero 129 The Easiest Breakfast Dish – Upma 131 Rava Upma – Savory Thick Semolina Porridge 133 Dibba Rotti, the Indian Traditional ‘Stout’ Bread 135 Minappa Rotti 137 The Traditional ‘Dibba Rotti’ 139 Nostalgic Memories of ‘Pappu Mudda’ (Rice Balls) 140 Avakai – The Must Have and Popular Traditional Mango Pickle from Andhra (South India) 141 The Traditional Andhra Mango Pickle – Avakai (2–3 Kilograms) 145 Some Minapa Vadiyalu (Sun Dried Lentil Crispies) in My Curry, Please! 146 Minapa Vadiyalu (Sun Dried Lentil Crispies) 148 The Iconic South Indian Lentil Stew: Sambhar 150 Sambhar – The Spicy and Traditional Lentil Stew 151 Sabudana Kheer for Sankranti, the Harvest Festival 153 Saggubiyam Paramnnam (Sabudana Kheer) 155 M for Mavidikaya Pappu or Mango Dal 156 Mavidikaya Pappu – The Homely ‘Mango Dal’ 158 Tasty Fritters with Ash Gourd – Boodida Gummadikaya ‘Pacchi Vadiyalu’ 160 Boodida Gummadikaya Pacchi Vadiyalu – Gentle and Tasty Fritters with Ash Gourd 162 Healthy Cauliflower Stir Fry Curry 163 Spiced Cauliflower Curry 165 The ‘Nutritious’ Ragi (Finger Millet) Dosa 166 Ragi (Millet) Dosa – The Healthy Crepe 168 Poha Chewda, the All-Time Snack 169 Poha Chewda – A Savory Mix of Flattened Rice 170 Some More Pulihora (Andhra Style Tamarind Rice), Please! 171 Andhra Style Pulihora or Tamarind Rice 173 Contents xiii Coconut-Based Chutneys Coconut is a versatile fruit, and it is used to make a variety of dishes. One such dish is the famous coconut chutney. There are varied versions of coconut chutney. One can make a variety of chutneys with it, like coconut chutney with red chilies or with green chilies; with coriander and chilies (which is famous in Goa and is used as a spread on sandwiches); with chana dal, or even with curd (along with some vegetables, like snake gourd or tomatoes). The Popular Red Coconut Chutney - Kobbari Pacchadi (The All-Time Favorite) One fine day, as I was laying the dinner table, my daughter asked me what I had cooked for dinner. I listed out the routine dishes I had made: brinjal onion curry, ivy gourd (little gourd) fry, rasam, rice and dahi (curd). She paused, as if in deep thought. I realized that she wanted to eat something tasty and yummy and suggested that I could make kobbarikai chutney (kobbari pacchadi or coconut chutney) for her. Her eyes sparkled, and she agreed, on one condition: that I should make it like her Ammamma (maternal grandmother). Now, this was a real challenge for me. My mother makes the tastiest coconut chutney in the world! In fact, at many potluck competitions, she had won the first prize for this signature dish – coconut chutney! It is one of the most famous and popular coconut chutneys of Andhra Pradesh. Nevertheless, I took up this challenge and went about to make her all-time favorite chutney, hoping that I would win (being optimistic). Once it was ready, I served it to my daughter waiting with bated breath for her reaction. She exclaimed, “Yes, it’s yummy! Exactly like the one Ammamma makes!” This was the magic sentence I wanted to hear. I was elated. I did it! This was a test of my culinary expertise. After all these years, I can say that this coconut chutney made by me is somewhere close to the one which my mother makes. I cannot say it is of the same taste, but yes, the distinction is lesser now. All my family members love this yummy chutney; my parents, siblings, husband and daughter. Indeed, it is a versatile dish. It can be had with idlis, all types of dosas, chapatis, rotis, upma, uppidi pindi, dibba rotti and plain rice. Rice mixed with this tangy chutney tastes heavenly! Preparation time: 10 minutes Cooking time: 10 minutes Serves: 4 persons INGREDIENTS 2 cups freshly grated coconut 3–4 red chilies 1 small lemon-sized ball of tamarind (soaked in little water, just enough to dip it) Aparna Mudiganti Parinam 3 1/4 teaspoon Turmeric 1/4 teaspoon salt (to be adjusted as per taste) FOR SEASONING 1 teaspoon split gram dal (urad dal) 1/2 teaspoon mustard seeds A pinch of asafoetida (hing) 2 teaspoons oil METHOD Heat a small pan and add small pieces of the red chilies to it. Fry for approximately one minute and then put off the heat. Grind the red chilies in a blender. Add grated coconut, salt, turmeric and four to five pieces of soaked tamarind. In my view, this is the key to its tangy and unique taste. Or add one teaspoon of tamarind paste. Grind to a coarse consistency, by intermittently, adding the water in which the tamarind was soaked. If you prefer it less tangy, you can add plain water, instead. Remove this chutney from the jar into a bowl. For seasoning: Heat oil, add urad dal and once it turns light brown, add mustard seeds and hing. Sauté and put off the heat. Add this seasoning to the chutney. And lo, your tangy and tasty chutney is ready to eat! Tip: Use fresh coconut, grated or coconut pieces broken into half an inch (preferably), for best results. From earth herbs, from herbs food, from food seed, from seed man. Man thus consists of the essence of food.