Archive | January, 2010

Fresh Ginger Chutney

25 Jan

Allam Pachadi.

This is a fresh version of ginger chutney which is sweet, sour and spicy. Fresh ginger is ground into smooth paste along with tamarind, jaggery and green chiles. Cilantro is added to the chutney for substance and taste. Ginger chutney is normally eaten with idly, dosa, vada etc…
Makes: around half cup of Fresh Ginger Chutney.


Fresh Ginger 2 inch Long
Tamarind 1 inch sized ball
Jaggery 1 1/2 inch block
Green Chiles 1 – 2
Cilantro handful of leaves (optional)
Salt to taste

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Peel, wash and chop ginger.
Soak tamarind in quarter cup of warm water for sometime and extract all the thick juice.
Mash the jaggery a little to ease the grinding process.
Wash and roughly chop cilantro leaves.

Grind together ginger, tamarind extract, jaggery, green chiles, cilantro and salt into smooth paste.
Add minimum amount of water if required and grind again.
Adjust any seasonings if required and remove the ginger chutney onto a bowl.
Serve fresh ginger chutney with idly, dosa, vada etc…
Notes: Make sure to grind all the ingredients.

Suggestions: Add more green chiles for spice, adjust jaggery for sweetness.
Variations: You can also do the tempering with cumin seeds and mustard seeds if you wish.
Other Names: Fresh Ginger Chutney, Kothimera Allam Pachadi, Allam Chutney.

Bitter Gourd Fry

23 Jan

Bitter Gourd Fry.

Bitter gourd is sliced and boiled in water along with tamarind till soft. Oil is tempered with cumin seeds and onion and potato are cooked. Cooked bitter gourd is added to the oil and briefly fried. Finally bitter gourd fry is finished with powdered spices.
Makes: around 3 Servings of Bitter Gourd Fry.


Bitter Gourd 1 Large
Potato 1
Onion 1 Small
Tamarind 1 inch sized ball
Cumin Powder 1/4 tsp
Coriander Powder 1/2 tsp
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Cumin Seeds 1/2 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel and thinly slice the potato.
Peel and slice the onion.
Wash, remove ends and chop bitter gourd into thin circles.
Heat a cup of water in a sauce pot, add bitter gourd slices, tamarind and turmeric powder.
Boil the water till bitter gourd slices turn soft but not mushy.
Strain the bitter gourd slices and discard the tamarind.

Heat oil in a pan, add cumin seeds and then sliced onion and potato.
Fry till potato is soft and onion is translucent.
Stir in cooked bitter gourd slices, cumin powder, coriander powder, red chile powder and salt.
Fry for a minute or two and remove from heat.
Serve bitter gourd fry with plain steamed rice.
Notes: Make sure bitter gourd is cooked properly.

Suggestions: If bitter gourd is not cooked properly, put them back on heat, sprinkle few splashes of water and cook covered on medium flame till done. Adjust red chile powder for spice.
Variations: You can also steam the bitter gourd slices along with potato cubes and temper them once cooked.
Other Names: Bitter Gourd Fry, Bitter Gourd Potato Fry.

Talimpu Rice

22 Jan

Talimpu Annam.

Talimpu rice is a tempered rice usually prepared with the leftover rice. Dalia powder is prepared with dalia / roasted gram and garlic to spice up the plain rice. Oil is tempered with dals and spices. Onion is fried in tempered oil till translucent and the rice is added along with dalia spice powder.
Makes: around 2 Servings of Talimpu Annam.


Steamed Rice 2 cups
Onion 1 Small
Dalia / Roasted Gram 2 tbsps
Whole Red Chile 1
Garlic 1 Clove
Green Chiles 2
Salt to taste


Garlic 3 Cloves
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel and mince the garlic cloves.

Grind dalia, red chile, one clove and salt into smooth powder using a spice blender.

Heat oil in a pan, add chopped garlic cloves and chana dal.
Let the chana dal fry for couple of seconds before adding remaining talimpu ingredients.
When mustard seeds start spluttering, add chopped onion, green chiles and salt.
Once onion turns translucent, add steamed rice and ground dalia powder.
Fry for a minute or two to let the rice absorb all the flavors.
Remove from heat and serve talimpu rice immediately.
Notes: Talimpu rice is generally prepared with leftover rice.

Suggestions: If the rice is not warm enough, put it back on heat and cook till the rice is little warm. For more spice, add more red chiles to the dalia or more green chiles to the tempering.
Variations: You can also add finely chopped cilantro to the rice if you wish.
Other Names: Talimpu Annam, Tadka Chawal, Tempered Leftover Rice.

Ginger Buttermilk

21 Jan

Allam Majjiga.

Ginger buttermilk is a spicy version of the famous thirst quencher “lassi”. Here, ginger and green chiles are used to give the spice and heat to the plain yogurt. Allam majjiga is served especially during summer months.
Makes: 2 – 3 Servings of Ginger Buttermilk.


Plain Yogurt 1 1/2 Cups
Green Chile 1
Ginger 3/4 inch Piece
Salt to taste

Method of preparation:

Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chiles.

First, blend ginger and green chile smoothly.
Then add around a cup of crushed ice and yogurt to the blender.
Blend everything for a minute and check for salt.
Pour the buttermilk into serving glasses and serve.
Notes: Make sure not to thin out the yogurt too much.

Suggestions: If the buttermilk is too thin, add more yogurt and blend well. Variations: You can also add lemon juice to the buttermilk.
Other Names: Allam Majjiga, Ginger Buttermilk.

Eggplant with Amaranth Leaves

20 Jan

Thotakura Vankaya Kura.

Indian baby eggplants are paired with amaranth leaves in this simple recipe. Eggplants are sliced or finely chopped according to one’s preference. Chopped eggplant is cooked in tempered oil along with amaranth leaves till soft. The mushier version of this curry is prepared by adding more water during cooking process.
Makes: around 4 Servings of Eggplant with Amaranth Leaves.


Amaranth Leaves 2 Cups packed
Baby Eggplant 5 – 8
Green Chiles 3 – 4
Ginger 1 – 2 inch piece
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Separate amaranth leaves from stems, wash and roughly chop them (around 2 cups packed).
Wash, remove stems and slice the eggplants into 4 – 6 pieces.
Remove stems, wash and finely chop green chiles.
Peel and thoroughly mince the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add eggplants, ginger and green chiles.
Cook covered on medium flame until eggplant turns soft. Sprinkle a tbsp of water if necessary while doing so.
Once eggplant is soft, add chopped amaranth leaves, turmeric powder and salt.
Cook covered on low flame until amaranth wilts and turns soft.
Stir fry for a minute or two and remove from heat.
Serve eggplant with amaranth leaves over steamed rice or roti.
Notes: Make sure amaranth leaves and eggplants are cooked well.

Suggestions: If amaranth leaves or eggplant feels raw, put them back on heat and cook covered on low flame with few splashes of water till done.
Variations: Chop eggplants into small pieces and cook for longer time or until they become almost mushy. Add half a tsp of red chile powder at end for extra spice.
Other Names: Amaranth Brinjal Curry, Thotakura Vankaya Kura.