Potlakaya Perugu Pachadi/Snake Gourd Yogurt Chutney

In my house,we make lots of chutneys with combination of yogurt and vegetables.One such healthy combination is Snakegourd with Yogurt.In my family we enjoy eating all the different varieties of yogurt chutneys.Using fresh vegetables gives more taste to the dish,but if you can't get them fresh,you can substitute frozen veggies.Today I am sharing with you the simple recipe for the healthy and delicious yogurt chutney or perugu pachadi with snake gourd or potlakaya.

Here is the recipe for it---------------------

Main Ingredients :

-----------------------

Snake Gourd........................1pkg(frozen)

Yogurt..................................2cups

Green Chilly..........................2(deseed and cut in circles)

Seasoning Ingredients :

--------------------------

Oil.......................................2tsp

Cumin Seeds.......................1/4tsp

Mustard Seeds....................1/4tsp

Chana Daal.........................1/2tsp

Urad Daal...........................1/2tsp

Asafoetida...........................pinch

Turmeric.............................1/8tsp

Red Chilly...........................1piece

Curry Leaves......................1 sprig

Salt.....................................to taste

Garnish :

------------

Cilantro...........................1tbsp(finely chopped)

Preparation :

-----------------

Take the frozen cut snakegourd pieces in a microwave safe bowl and wash it and then cook it in the microwave for 5 minutes or till they are cooked and soft.Once cooked squeeze the water out of the cooked snake gourd and keep it aside.

Now place a pan on the stove on medium high heat and all the seasoning ingrdients to it except turmeric and salt.

Once the seasoning is done add the cooked snakegourd pieces to the pan along with turmeric and salt and mix well.Cook for a minute till all the ingredients blend well and switch off the stove.

Now take the yogurt and beat it well .Add the well beaten yogurt to the pan of cooked gourd and garnish  it with cilantro and cut green chillies.Adjust salt if needed.

Delicious and healthy Potlakaya Perugu Pachadi/SnakeGourd Yogurt Chutney is ready to be served as is or with rice or rotis or parathas.

Note :

---------

1) If fresh SnakeGourd is available,always use the fresh one.

2) You can skip adding green chillies.

3) If you do not like to cook the veggies in microwave,you can always cook them on the stove top or pressure cook too.

4) Adding yogurt to the warm ingredients gives a little sourness to the chutney.If you do not like the mild sourness,add beaten yogurt when the ingredients cool down.

I am sending this Iftar Moments Hijri 1431 Event hosted by Umm Mymoonah.

Majjigapulusu Andhra Style / Kadhi / Vegetables cooked in Yogurt

This is a very famous dish in Andhra.It is a delicious and healthy combination of vegetables and yogurt.This dish has a unique flavor.One of my very favorite traditional dishes.This is one of the speciality dishes of my grandmother and my mother.In this recipe we use different vegetables in combination with yogurt and lentil paste.This was one of the favorite dishes that my Dad used to enjoy.A very healthy dish that goes well with hot rice and rotis.Can be enjoyed as a side for idly and dosa too.

Let us see how this delicious recipe is made-----------

  

Main Ingredients :

-----------------------

Eggplant..............................2cups(cubed)

Tindora...............................1cup(cut lengthwise)

Bottle Gourd.......................2cups(cubed)

Snake Gourd......................1cup(frozen) 

Malabar Spinach ...............2cups(chopped)

DrumStick.........................10pieces(frozen)

Buttermilk..........................6cups(must be very thick)

Spice Blend For Grinding :

--------------------------------

Chana Daal..........................1tbsp(soaked for 15min)

Raw Rice.............................2tsp(soaked for 15min)

Ginger..................................2inch

Green Chilly.........................2(or more if you like spicy)

Coriander Seeds..................2tbsp(can add more or less)

Grated Coconut...................1/4cup(can add more or less)

Seasoning Ingredients :

------------------------------

Canola Oil................................2tsp

Ghee........................................2tsp

Cumin Seeds............................1tsp

Mustard Seeds.........................1tsp

Methi Seeds.............................few

Dry Red Chilly.........................2

Asafoetida...............................1/8tsp

Salt.........................................to taste

Garnish :

----------------

Curry Leaves...........................1sprig

Cilantro....................................few leaves

Preparation :

----------------------

Rinse all the vegetables and cut them in desired sizes.Place a pan on the stove on medium high heat and add all the veggies to it and boil them with little water.Add salt and turmeric while boiling these veggies.Cook them covered till they are half cooked.Meanwhile soak chanadal and rice for 15 minutes.

While the vegetables are cooking and the chanadal and rice are nicely soaked for 15 minutes let us blend the spices needed for this majjigapulusu.

Take all the ingredients mentioned under to grind into a blender and make a nice paste.

Add the ground paste to the buttermilk and mix well.(We need to add the paste to the buttermilk so that when you pour the buttermilk into the boiling veggies buttermilk will not curdle).Now pour the buttermilk blended with the paste, into the boiling vegetables and mix well.

Add salt(we already added some while cooking the veggies) as needed and  let the vegetables cook well in the seasoned buttermilk.Once the aroma of the blended spices starts to give out add curry leaves and cilantro.

Finally take ghee and oil in a pan and add mustard,cumin,red chilly and asafoetida.Once they start to splutter add the seasoning to the majjigapulusu/kadhi .

Delicious Majjigapulusu/Vegetables Cooked in Yogurt/Kadhi is ready to be served.It can be eaten as is too.This tastes very good when eaten the next day.

Note :

--------------

1) Three main ingredients that flavor this dish are Okra, BachaliKura and Coriander Seeds.

2) Malabar spinach(Bacahali kura) gives it more special taste.If you don't get this greens you can substitute regular spinach too.

3) Coriander Seeds add the special flavor to the dish.(Make sure that you use these in the paste don't skip).

4) Make sure you add the ground paste to the buttermilk and then pour the buttermilk into the boiling veggies,if not the buttermilk will curdle.

4) Do not add tomato,potato or plantain to this stew or majjigapulusu.

This goes to I Love my Dad  event hosted by Jay.

Potato Yogurt Chutney

Who doesn't like potatoes? I don't think there would be any one who doesn't eat potato.In one form or the other it is consumed by people all over the world.In Indian cuisine we use it in curries,sambars,parathas and the list is endless.

Today I am posting a yogurt chutney recipe with potato.This is another very yummy yogurt chutney and just right for the summer time.We can make this chutney in 2 different ways and I am presenting you with one way of making it today.

Let us see how this is made-----------------

Main Ingredients :

--------------------

Potatoes.........................2 med

Onion.............................1small

Yogurt............................2cups

Seasoning Ingredients :

-------------------------

Canola Oil.......................2tbsp

Cumin Seeds...................1tsp

Mustard Seeds................1/2tsp

Turmeric.........................1/2tsp

Red Chilly.......................1

Asafoetida.......................pinch

Curry Leaves...................few

Salt.................................to taste

Preparation :

----------------

Wash and cut potatoes into small cubes and dice the onion.Take the yogurt into a bowl and whisk it well and add salt and turmeric to it and mix well.

Place a pan on medium heat and add oil to it.Once oil is hot add mustard,cumin and red chilly.Once they start to splutter add hing and curry leaves.

Once the seasoning is ready add potatoes to the pan and stir well and cook it covered for 5minutes.

Take off the lid and add onions to it and stir well and cook coverd for few more minutes.Once the onion is added the potatoes become softer.

Now take out the lid add little salt(remember we already added salt to the yogurt)and stir well.You can see that the the potatoes and onions are very well steamed as we cooked it covered.Try to mash it a bit with the ladle.

Now switch off the stove and  transfer these potato-onion mix to the yogurt and mix well.

Yummy and delicious Potato Yogurt chutney is ready.Serve it with rice or rotis.

I am sending this to Twenty-20 Event hosted by Niloufer.

Papaya & Yogurt Parfait(Healthy & Lowfat)

I had some freshly cut papaya at home and wanted to make something cold ,healthy and refreshing for an evening snack.Fruit & Yogurt parfait striked in my mind and hence this easy,healthy snack.

Ingredients Needed :

---------------------

Papaya.........................1cup(cubed)

PlainYogurt...................1cup(fresh)

Granola.........................1/2cup(lowfat)

DriedCranberries...........few

Preparation :

-------------

Take nice clean glass-ware and layer it first with yogurt ,then papaya and then with granola.Again repeat the layering and finally garnish with dried cranberries.A healthy snack is ready.We can even have it as dessert too.

Kale-Cranberry-Drumstick-Carrot Kootu and Yogurt Sambar

Today's recipe is another tasty , healthy, lowfat , yummy instant creation.The name sounds really strange right?You must be thinking Kiran must be out of her mind to write the name as Kootu and Yogurt Sambar.I started the recipe trying to make a regular sambar then once the veggies got cooked I wanted to make it a Kootu.Then again I felt that the quantity I made is a little more than needed so I took some kootu and made it into Yogurt Sambar.It is getting interesting and confusing too .


Let us see how this recipe goes ,so that all the confusion is cleared---------------

Main Ingredients :
-------------------

Moong Daal...................1.5cups
Kale...............................1lb
Carrots...........................2med
DrumStick......................10(cut pieces)
Cranberries.....................1/2cup
Water..............................2cups
Yogurt.............................2cups

Seasoning Ingredients :
-----------------------
Canola/Sesame Oil...............2tsp
Mustard Seeds.....................1tsp
Cumin Seeds........................1/2tsp
Asafoetida/Hing....................pinch
Turmeric...............................1/2tsp
Salt......................................to taste

Spice Paste :
--------------
Cumin Seeds........................2tsp
Fennel Seeds/Saunf..............1tsp
Chana Daal...........................3tsp
Coconut...............................1/2cup
Red Chilly............................1

Preparation :
-------------
First rinse all the vegetables and moong daal separately in water.Soak the moong daal for 10 minutes.While moong daal is soaking cut all the vegetables and keep them aside.

 

Now pressure cook all the vegetables and moong daal with turmeric,salt and water for 3 whistles & switch off the stove & let the pressure cool down.Cooked daal is ready.

Meantime let us grind the paste or masala needed for this preparation.Place chana daal,cumin seeds,saunf (fennel seeds) , coconut and little water in a mixie jar and make a nice paste.

Now place a pan on the stove on medium heat and pour oil and add mustard seeds and cumin seeds.Once they splutter add hing.

Now add the ground paste to the seasoning and fry for a minute.

Now add the veggies and daal to the pan and stir well so that the paste blends well into the daal.

Let it come to a boil and switch off the stove.Yummy Kale-Cranberry-Carrot-Drumstick Kootu is ready to be served with hot rice or rotis.But wait there.........

    Yogurt Sambar

Well its not done yet---I wanted to change this Kootu into Sambar.Not any regular sambar, Yogurt Sambar.So I put some of the kootu back into the pan and added beaten fresh yogurt to the kootu.

Let it boil for some more time adjusted salt accordingly and it tasted divine.I never had any sambar with yogurt in it but this had and it tasted very good.

I called it Sambar because it had the veggies,daal and cranberry sourness in it.

Enjoy the yummy Yogurt Sambar as is or with hot rice or rotis.Try it and you will love it.

Note :

-------

1)This is not Majjigapulusu.It doesn't have any of the flavors of Majjigapulusu/Kadi.

2)This tasted more closer to Avial but again Daal in Avial ?No! Right ! So this is Yogurt Sambar.

3)Flavor of Saunf in the Kootu and Yogurt Sambar felt very good and unique.

I am sending this Kootu and Sambar recipes to Cruciferous Challenge and Cauliflower event started and hosted by Yasmeen .

I am sending this to Delicious Dals event hosted by Suma .

Aratikaaya Perugu Pachadi/Plantain Yogurt Chutney & Awards from Lopa and Subhashini

This is a very yummy yogurt chutney.In Andhra Pradesh many recipes are made with yogurt as the base.One among them are the yogurt chutneys.Today I am going to post an entry with Plantain.Aratikaya Perugu pachadi or Plantain yogurt chutney is a very healthy and delicious dish.

Main Ingredients :
--------------------
Plantain/Raw Banana....................1(large)
Yogurt..........................................2cups

Seasoning Ingredients :
-----------------------
Olive Oil...............................2tsp
Chana Daal...........................1tsp
Urad Daal.............................1tsp
Mustard Seeds......................1tsp
Cumin Seeds.........................1tsp
Asafoetida.............................pinch
Red Chilly..............................1
Turmeric................................1/2tsp
Salt........................................to taste
Curry Leaves..........................few

Garnish :
----------
Cilantro...............................few leaves

Preparation :

--------------

Rinse the Plantain very well and peel the skin.Keep the peel aside.Pressure cook the plantain for 2 whistles.

While the pressure is settling down let's get the yogurt ready.Take the yogurt in a bowl and whisk it well and add little turmeric and salt.(Thick buttermilk is fine too.Do not use diluted buttermilk).

Now once the pressure is off take the cooked plantain out of the cooker.Let's get the seasoning ready.

Take a pan and place it on the stove on medium heat,add oil, mustard seeds,chana daal,cumin,urad daal,red chilly and asafoetida.

Once the seasoning is ready,add boiled plantain to the seasoning and mash it well.Add turmeric,salt and curry leaves let cook for a minute and switch off the stove.

Now add this seasoned mashed plantain to the yogurt.Adjust salt accordingly and garnish with cilantro.

Simple and easy Plantain Yogurt Chutney/Plantain Raita is ready to serve with hot rice or roti or can be eaten as is.

Note :

-------

1)In this yogurt chutney boiled plantain can be mashed for crumbly texture or you can grind to make it very soft.

2)Yogurt should not be sour.

3)A very cooling recipe for the summer.

Sunshine Award from Lopa

Thank you Lopa for passing this Sunshine award to me and for  making me feel special.
This award comes with a set of rules.

Rules for the award are :

1. Put the logo within your post.
2. Pass on to atleast 12 bloggers.
3. Link the nominees within your post.
4. Let the nominees know they have recieved the award.
5. Share the love and link to the person from whom you have recieved the award.

Blog Lovin Award & Honest Scrap Award from Subhashini

Thank you Subhashini for thinking of me and sharing these wonderful awards with me.

This award comes with a set of rules:

1) I must brag about it.

2) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself.

3) Share 10 things about myself.

4) Pass the award to other fellow bloggers by visiting .

I would like to share all the above awards with all my fellow bloggers and the visitors to my blog.Please accept these awards as my thank you to all of you.