Capsicum Chutney

Ingredients:

Green Capsicum---1/2
Red Capsicum-----1/2
Yellow Capsicum---1/2
Tomato-------------1
Green Chillies-------6-7 adjust to taste
Garlic Cloves-------2-3
Coriander seeds----hand full
cumin seeds--------2 tbsp
Tamarind ----------small round
oil-----------------2 tbsp

For Seasoning:

Red chillies,Fenu greek seeds,Cumin seeds,urad dal,chana dal,mustard seeds,curry leaves

Procedure:

1)Take a pan with oil and fry coriander seeds,cumin seeds and set aside.
2)In same pan fry all the capsicum pieces,green chillies till cooked.
3)Add tomato,tamarind pieces and fry them with capsicum.
4)Let it cool for 5-7 minutes.
5)Now  blend fried coriander seeds and cumin seeds.
6)Add all other ingredients and blend till fine paste.
7)Take another pan and add oil in it and then add seasoning.
8)Add the blended paste to the seasoning and let it on med flame for 2-3 minutes.

Ulli karam(Onion Chutney)

Ingredients:

1 Chopped onions
1 string curry leaves
4-5 Red chillies(adjust)
salt to taste
1 tbsp tamarind juice
4-5 garlic cloves
oil

Procedure:

1)Heat oil in a pan, add red chillies, curry leaves and garlic pods and fry till golden brown.Remove from heat & let it cool .
2)Add onions,Blend into a fine paste with tamarind, salt. 
3)Serve with Idli/Dosa.

Note:Do not add water while blending.

Pappula podi(Putnalu Powder)/Gun Powder

Ingredients:

1 cup Senagapappu
5-6 fried red chillies(adjust)
salt to taste
4 garlic cloves
cumin seeds

Procedure:

Blend everything in a blender into fine powder.

Nalla Karam

Ingredients:

1/2cup Curry leaves
1/4cup Mint leaves
1/4cup Coriander leaves
1/2cup Roasted channadal
6nos Dry red chillies
5nos Garlic cloves
1tbsp Coriander seeds

Procedure:
1)Take the coriander seeds,garlic cloves,dry red chillies and fry for 3 min.
2)Add the roasted channadal,to the spices and heat again for a minute in high,keep aside and let them cool..
3)Take the curry leaves in a pan and fry for 2minutes until they turns dry and crispy, repeat the same process with mint leaves and coriander leaves until they turn dry and crispy.
4)Take everything in a mixie jar along with enough salt and grind as bit coarse powder..
5)Store it in a air tightened box and enjoy with rice with papads, idlies or dosas.

Green Chutney

Ingredients:

2 cups mint

2 cups Cilantro

2-3 green chillies

Salt to taste

Sugar or Jaggery to taste

½ cup tamarind water

Procedure:

1)Grind all the ingredients together. Depending on how thick or watery you want your chutney to be you can increase the amount of tamarind water. 

2)It’s the same with Jaggery or sugar. Lovely green chutney is ready. 

3)Enjoy this with crispy pakodi/bajji/ponganalu.

Mamidikaya tokku pachadi(grated mango pickle)

Ingredients:

1 mango grated
½ cup mustard seeds
½ cup fenugreek seeds
½ cup sesame oil
1tsp turmeric
½ cup chilli powder(adjust to your taste)

For seasoning:

4 Red chillies,mustard seeds,cumin seeds,urad dal,chana dal,Pinch of hing,curry leaves

Procedure:
1)Roast the mustard and fenugreek seeds separately till brown and aroma rises. Grind them in to coarse powder and keep aside. 

2)Grate the mango and add this powder along with chilli powder, turmeric and oil. 

3)Then heat oil in a pan and add the seasoning to it and then the above mixture. Mix well and bottle it.

4)Enjoy mouth watering pickle with rice and ghee.

CarrotMenthi Chutney

Ingredients:
2 cups grated carrot
1 cup fresh methi leaves, loosely packed
1 tbsp split black gram dal (minapa pappu)
1 tbsp Bengal gram (senaga pappu)
1 tsp cumin seeds
1/2 tsp mustard seeds
1-2 dry red chillis (adjust to suit your spice level)
4-5 garlic flakes
1-2 green chillies (adjust)
1 tbsp grated jaggery (adjust)
salt to taste
1 tbsp lemon juice
1 tbsp oil
For Seasoning:
1 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
8-10 curry leaves
Procedure:

1 )Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates. Immediately remove the roasted spices, and keep aside.
2 )In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.
3 )In the same pan, add another tsp of oil and saute the methi leaves for 3 mts. Remove from heat and cool.
4 )Grind the roasted dal mixture first, followed by the sauteed carrot and methi, jaggery along with salt, to a coarse paste without adding any water.
5 )Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.