1 PEANUT PODI
Peanut Podi/ Palli Podi is a famous dry chutney powder from Andhra Pradesh India. It is usually served with steamed rice. It can be mixed with rice, drizzle some ghee and enjoy.
Ingredients
Raw Peanuts 1/2 Cup
Coriander Seeds 1 Tsp
Cumin Seeds 1/2 Tsp
Roasted Chana Dal 1 Tsp
Dry /Fresh Coconut 1 Tsp
Curry Leaves 8-10
Dry Red Chillies 5-6
Garlic 2-3 Cloves
Process
Dry roast peanuts at low flame for few minutes. Let it cool and remove its skin.
Roast cumin seeds, coriander seeds followed by roasted chana dal at low flame for few minutes.
Now roast garlic and half way through add grated coconut red chilies and curry leaves and roast at low flame
Cool ingredients completely.
Add all roasted ingredients in a mixer grinder add salt as per taste and grind it at pulse mode to make a coarse powder. (Just two to three quick spin )
Spicy peanut podi is ready
It can be stored in an air-tight container and used as per requirement Can be easily kept for 2-3 months. Store it in a cool place. Use only dry spoon.
2 DRY GARLIC CHUTNEY (for Vada Pav) Vada Pav is incomplete without this chutney Here is the recipe
Ingredients:
Garlic Cloves 8-10
2 Tbsp Peanuts
3 Tbsp Sesame Seeds
4 Tbsp Desiccated Coconut
5-6 dry red chilies
To make this chutney
Roast garlic until golden and remove from pan
Roast peanuts for a minute then add sesame seeds roast until golden.
Roast desiccated coconut and red chillies at low flame until golden.
Once everything is cooled
Transfer peanuts and pulse followed by rest all ingredients
Grind at pulse mode for dry powdered chutney
Vada pav special Dry Garlic Chutney is ready
3 RAW MANGO THECHA
A popular Maharashtrian side dish recipe. Here's a simple recipe:
Ingredients
Raw mango, peeled and chopped
Green chilies 4-5
Coriander Leaves
Peanuts or roasted chana 1/4 Cup
Oil 1 Tbsp
Cumin 1/2 Tsp
Salt, to taste
Optional: Garlic, coriander seeds
Instructions
Heat oil in a pan and sauté the chopped green chilies.
Add the chopped raw mangoes and cook until they're soft and mushy.
Let the mixture cool down.
Transfer to a grinder
Add peanuts, coruander leaves salt, and any additional spices you like.
Give it a quick spin two to three times and your Raw Mango Thecha is ready Keep the texture coarse
Store the Thecha in an airtight container and use it as a condiment with various dishes like poli, bhakri, or rice.
Enjoy your homemade Raw Mango Thecha!
4 THANNI CHUTNEY
No coconut Thanni Chutney(thanni means diluted) It's a watery chutney often served with idlis. Its unique consistency and spicy flavor make it distinct.
Ingredients
Chopped medium sized Onion
Green Chillies 4-5
Large Garlic Pods 5-6
Roasted Chana Dal 2 to 3 Tbsp
Mustard seeds
Udad Dal
Curry Leaves
Dry Red Chillies
Oil 2 Tbsp
Water 2 Cups
Heat a pan
Add onion garlic green chillies
Sauté until soft
Transfer to blender
Add roasted chana dal,
Salt Coriander Leaves and blend smooth
Heat 1 tbsp oil
Add mustard seeds Udad Dal Curry Leaves and Red Chilies 1 Tbsp finely chopped shallots
Now add prepared chutney
Add 2 cups water
Combine thoroughly and switch off gas
Do not cook chutney
Pour the flavourful watery chutney over soft pillowy idlis
Pairs well with Crisp Dosas and Paniyaram as well
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