Onion (ullipaya) roti pachadi

Ingridients:onions-sliced 1 cup,
red chillies--7,
salt-tasty,
oil- for fry,
garlic cloves--3,
jeera-pinch,
tamarind -2 pinches
method: 1.cut the onions in to big slices  and shallow fry and kept a side.2.fry red chillies and jeera .
3.Grind all the ingridients  in rolu and popu with 1 sp oil and eat with hot rice .

Cucumber (dosa kai ) roti pachadi

Ingridients:

cucurber chopped -1  cup,

green chillies- 8,

tamarind-pinch,

cumin-1 sp,

garlic--4 cloves,

salt-tasty,

oil -for popu.

method-

1.cut the cucumber in to small pieces and kept in a bowl.

2.Fry green chilly,cumin garlic,and  kept a side

3.Grind all the ingridients  in rolu and pop with oil 

4. Eat with hot hot rice.

tomato green chilly roti pachadi

Tomato green chilly roti pachadi

ingredients:

Tomatoes---1/4 k.g. 

green chilly----- 200 gms,
Required oil for fry,
mustered seeds -1 tea spoon,
curry leaves -1 branch
jeera- 1 tea spoon ,
salt tasty
red chilly------ 3

method/Procedure;

•  1.fry tomato's and green chillies separately  in oil and kept a side.

• 2.grind well in stone grinder i.e. in roti

• fry all pop items and then add tomato chilly mixer,add salt .

• yummy yummy roti pachchadi is ready taste it with hot rice

Ridged guard roti pachadi{dondakai pachadi}

Ingredients:

 

Green Chillies - 1/2 Cup
Ridged Guard Pieces - 1 Cup
Tamarind - Pinch
Salt up to your taste
Oil - Required
Mustered seeds 1 Tea Spoon
Jeera - 1 Tea Spoon
Garlic - 3 Cloves
Curry Leaves - Required
Red Chillies - 2

 

 

method:

 1.add oil in a pan fry ridged guard pieces for 5 mints and take out and kept a side. 

2.fry green chillies and garlic cloves separately and kept a side.mix all the 

3 items and grind for 2minuts,kept a side. 

4.next splutter mustered seeds add jeera and red chilly pieces and curry leaves add ground ridged guard pieces and green chillies then heat for 2 mints 

5.Serve with hot hot rice and enjoy the taste.

vankai tamato pickle (brinjal tomato pachadi)

.

Ingredients:1 large brinjal, preferably white or else purple
1 onion, finely chopped
1″ ginger, finely minced
2 tomatoes, finely chopped
2 green chillies, finely chopped
pinch of turmeric pwd
1 tbsp finely chopped coriander leaves
salt to taste
Poppu/Tadka/Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida/hing/inguva or 2-3 crushed garlic flakes
1-2 dry red chillis, tear and de-seed
10-12 fresh curry leaves

1 Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp with a fork and keep aside.

2 Heat oil a vessel, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, ginger, hing or garlic and curry leaves, fry for a few more seconds. Don’t burn them. Add the chopped onions and saute for 3 mts. Add turmeric pwd and combine.

3 Add the chopped tomatoes and salt and cook for 6-7 mts till they turn soft. Add the mashed eggplant and combine well. Cook for 3-4 mts.
4 Garnish with chopped coriander leaves. Serve with rice or rotis.

pachimirapa kai (green chilly) roti pachadi

ingridients:

green chillies-----1/4 k.g.,

tamarind --little,

salt to taste ,

oil -for deep fry,

musterdseeds------1 tea spoon,cumin -1/2 tea spoon ,

1 red chilly ,

curry leaves 2 bunches,

garlic 2 

.rolu

method;1.fry the green chillies in sufficient oil and kept a side,

2.into that add little tamarind ,salt and grind well in a rolu.

3.pachadi is fry like talimpu with musterd,cumin,chilly,currybleaves etc.

4 so spicy spicy roti pachadi is ready .very tasty with hot white rice and ghee