Onion Pachadi (Ulli Pachadi)

Onion Pachadi also known as Ulli Pachadi is a curd and coconut based delicious side dish made with Onion and goes well with rice.

The following ingredients are needed to prepare Onion Pachadi / Ulli Pachadi.

Ingredients:-

Onion. -2 medium size
Curd.   -1 cup
Salt.     - to taste

For grinding:-

Grated Coconut. -1 cup
Green chilly.       - 4 or 5
Ginger.                - a small piece
Curry leaves.       - 1 spring

For Seasoning:-

Coconut oil.        -2 tsp
Mustard seeds.    - 3/4 tsp
Dry Red chillies. -2
Curry leaves.       -1spring

Instructions:-

1). Peel, wash and chop onion into small pieces and keep aside.

2). Wash and chop green chillies into 2 halves and keep aside.

3). Peel, wash and chop ginger into small pieces and keep aside.

4). Broke dry red chillies into halves and keep aside.

5). Whisk the curd without lumps adding little water and keep aside.

Method:-

1). Grind grated coconut along with chopped green chillies, chopped ginger and curry leaves to a smooth paste.

2). Add whisked curd and required salt and grind again to a smooth paste.

3). Transfer the ground coconut curd mixture to a bowl.

4). Add chopped raw onion pieces into the bowl and mix with the ground mixture.

5). Add little boiled and cooled water into the ground mixture (pachadi) and mix well to make a consistency you like.

6). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame.

7). Pour the above seasoning into the Onion Pachadi in the bowl and mix well.

A tasty and delicious Onion Pachadi / Ulli Pachadi is ready to serve as a side dish with rice.

Kelya Dhaati Phadi Thallele (Banana Chips Thick)

Banana Chips Thick (Kelya Dhaati Phadi Thallele in Konkani) is a deep fried thick and crispy banana chips made with raw nendran banana (raw Kerala banana) and can be served as a snack with hot tea or coffee or as a side dish with meal.

The following ingredients are needed to prepare Kelya Dhaati Phadi Thallele/ Banana Chips Thick.

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Ingredients:-

Raw Nendran Banana. -2
Salt solution.                -1/4 cup
Coconut oil.                  - for deep frying

Instructions:-

1). Wash the raw nendran bananas. Peel and remove the outer skin. Cut each raw banana vertically into half. Slice the halved bananas into 1/4 inch thick pieces.

2). In a small bowl add 2 tbsp salt and 1/4 cup of water. Mix well and make a salt solution and keep aside.

Method:-

1). Heat coconut oil in a deep-frying pan on high flame.Once the oil is hot, lower the flame to medium heat.

2). Gently add the chopped thick banana slices into the hot oil and deep fry (in batches) on medium flame.

3). Stir the banana slices occasionally with a slotted spoon.So the banana slices do not stick each other.

4). When the banana slices are 3/4 th fried, add 1/2 tsp salt solution into the hot oil and stir the banana slices.

5). Flip and turn the banana slices with slotted spoon to cook all sides and deep fry them till crisp and golden colour.

6). When done remove the deep fried thick banana chips from hot oil with slotted spoon.

7). Transfer the deep-fried thick banana chips to a paper towel to absorb excess oil.

8). When the deep fried crispy banana chips are cooled to room temperature store them in airtight container.

Avalya Humman (Instant Spicy Gooseberry Garlic Pickle)

Avalya Humman is a Konkani style instant spicy gooseberry garlic pickle /amla garlic pickle, goes well as a side dish with rice, dosa, idli etc. Avalya Humman recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Avalya Humman /Instant Spicy Gooseberry Garlic Pickle / Amla Garlic Pickle.

Ingredients:-

Amla (Avalo).        - 5
Salt.                        - to taste
Red chilly powder. -1tsp
Coconut oil.           -1and 1/2tsp
Urad dal.                -1tsp
Mustard seeds.       -1tsp
Methi seeds.           -1/4 tsp
Garlic.                     - 10

Instructions:-

1).Wash the avalo / amla / gooseberry in water and wipe with a clean cloth.

2). Chop the gooseberries into segments. Discard the seeds and keep aside.

Method:-

1). In a small cooking vessel add the chopped gooseberry segments and add 3/4 cup of water.

2). Add required salt into the vessel and mix well. Boil and cook the gooseberry segments till soft.

3). Add red chilly powder into the vessel.

4). Mix well all the ingredients in the vessel.

5). Boil and cook for 2 minutes on low flame and switch off the flame.

6). Heat coconut oil in a small pan for seasoning and add urad dal and saute well. Splutter mustad seeds and methi seeds and saute well. Add the chopped garlic into the pan and fry in oil till golden colour and switch off the flame.

7). Pour the above seasoning over the Avalya humman in the cooking vessel and mix well.

8). Transfer the Avalya Humman / Instant  Spicy Gooseberry Pickle to a serving bowl.

Avalya Humman / Spicy Amla  Garlic Pickle /Instant Spicy Gooseberry Garlic Pickle is ready to serve with rice, dosa, idli etc.

Avalo Dhevi Adgai (Gooseberry Green chilly Pickle).

Avalo Dhevi Adgai /Nellikka Pachamulaku Achar (Gooseberry Green chilly Pickle) is a healthy and tasty gooseberry pickle made with boiled gooseberries, chopped green chillies and ginger pieces. Red chilly powder is not added in this pickle, so the pickle has no colour and the pickle is called Avalo Dhevi Adgai in Konkani.

The following ingredients are needed to prepare Avalo Dhevi Adgai /Gooseberry Green chilly Pickle. 

Ingredients:-

Gooseberries.                       -10 or 20
Green chillies.                      - 4 or 5
Ginger.                                 - a small piece
Boiled & cooled Salt water. - as required.

Instructions:-

1). In a steel vessel add 3 cup of water and 1/4 cup of salt and boil well till the salt dissolves in water.Keep aside the boiled salt water to cool completely.

2). Wash the gooseberries in water and pat dry with a clean cloth.

3). In a wide bottom steel vessel add the gooseberries and enough water to immerse the gooseberries in water. Boil and cook the gooseberries till soft for about 5 or 6 minutes on high flame. Switch off the flame. Drain water completely and keep aside the boiled gooseberries to cool.

4). Wash the green chillies and pat dry with a clean cloth.Chop the green chillies into thin round pieces and keep aside.

5). Peel, wash and pat dry the ginger with a clean cloth and chop into small pieces and keep aside.

Method:-

1). Chop the boiled gooseberries into segments or just press each boiled gooseberries and seperate the segments and discard the seeds.Add the gooseberry segments in a clean and sun dried glass bottle.

2). Add chopped green chilly pieces and chopped ginger pieces into the glass bottle in between the gooseberry segments.

3). Pour required boiled and cooled salt water into the glass bottle up to the brim and close the glass bottle with its lid.

4). Keep aside the pickle bottle in a clean and dry place. You can use the gooseberry pickle after 2 days.

5). You can keep the gooseberry pickle bottle in the refrigerator and the pickle stays good for 1 or 2 years. 

Note:-

Always use clean and dry spoon to take out the salty and spicy gooseberry segments from glass bottle to prevent the fungus entering into the pickle which decay the pickle.

Nellikai Pachadi (Raw Gooseberry Raita)

Raw Gooseberry Raita / Nellikka Pachadi is a delicious gooseberry curd curry made with raw gooseberry, coconut and green chilly adding curd and salt. 

The following ingredients are needed to prepare Nellikai Pachadi / Raw Gooseberry Raita.

Ingredients:-

Raw Gooseberry. -3 or 4
Grated Coconut.   -1/2 of a coconut
Green chillies.       -3
Curd.                     -1 cup
Mustard seeds.      -3/4 tsp
Cumin seeds.         -1/2 tsp
Curry leaves.         -1 spring
Coconut oil.           -1tsp
Salt.                        - to taste

Instructions:-

1). Wash raw gooseberries and green chillies and pat dry with a clean cloth. Keep aside. Chop coconut into small pieces or grate the coconut and keep aside.

Method:-

1). Chop the raw gooseberries into small pieces and remove the seeds. Grind the chopped gooseberries along with grated or chopped coconut and green chillies to a smooth paste. Keep aside the ground gooseberry mixture to a vessel.

2). Whisk the Curd adding little water. Add the whisked curd into the ground gooseberry mixture.

3). Add required Salt into the gooseberry curd mixture and mix well.

4). Heat Coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.

5). Pour the above seasoning into the gooseberry curd mixture and mix well. 

6). Transfer the Nellikai Pachadi / Raw Gooseberry Raita to a serving bowl.Nellikai Pachadi is ready to serve. You can keep the pachadi in the refrigerator and it will stay good for few more days.