Cooking Terms/Glossary

Greenberry>Vakkaaya
Blackgram>Urad dal>minapapappu
Greengram>Mungdal>Pesara pappu
Wood apple>Velagapandu
Indiangoose berry>usirika>amalaka
Mango>aam>Mamidikaya
Tamarind>Imli>Chinthapandu
Salt>Namak>Uppu
Redchilli powder>mirch powder>Errakaram
Lemon>Neembu>Nimmakaya
Greenpepper>Harimirch>Pachimirapa
Curryleaves>kadipatta>Karivepaku
Coriander>Dhania patta>Kothimeera
Coconut>copra>Cobbari
Spicy>Hot>Khara>kharam
Sour>Khatta>Pulupu
Sweet>Meetha>Theepi
Rice>Chaaval>Biyyamu
Oil>Thel>Nune
Ghee> >Neyyi
Fenugreek leaves>Methi>menthi koora
Cucumber>keera>Dosa
Bottlegourd>Kaddu>sora/aanapa kaya
Ribbed gourd/doodhi/Berakaya
Bittermelon/Karela/kakara kaya
Plantain/Hari kela/patchi arati
Brinjal/baingan/Vankaya
Drumsticks/singhada/Munakkadalu
Snakegourd/ chidchidaa /Potlakaya
Tindoora/Kundru/Dondakaya
Ladyfingers/bhendi/Bendakaya
Potato?Aalu/Bangaladumpa
Ginger/Adarak/Allam
Onion/Pyaaz/Ullipaya
Garlic/ Lahasun /Vellulli/Chinna ulli
Coconut/Narikel/Kobbarikaya
Salty/Namkin/snacks(spicy)
Spicy/Masala/masala
sugarcandy>Misri>Patikabellam
Tea>Chai>theneeru
Icecream>Kulfi>Icecream
Mango>Aam>mamidi
Carrot>Gajar>Erramullangi
white radish>Mooli>Tella mullangi
White pumpkin>safed kaddu>white gummadikaya
Yellow pumpkin>kaddu >Manchi gummadikaya
Almond>Badami>Badam pappu
Cashewnuts>Kaaju>Jeedipappu
Raisins/currants>Kishmis>Endu draksha
Spinach>Palak>Palakoora
Sago>Sabudana>sabdana
Calrified butter>ghee>Neyyi
Cauliflower>Phool ghobi>Gobi puvvu
Asafoetida>Hing>Inguva
Yam>rataal>Kanda
Sweetpotato>Shrkar kand>Chilagada dumpa
Groundnuts>Mungphali>Verusenaga pappu
Chickpeas>Roasted chana dal/Putana(veyinchina senaga pappu)
Greenpeas>Mutter>Bathani
Mint>Pudina>Pudeena
Colacasia>arbi>Chamadumpa
Pickle>achaar>Uragaya
Chutney/sauce>chutney>Pachadi
Papaya>Papitha>boppaya
Cucumber>Kakidi>Dosakaya
Sugar>cheeni>Panchadara/chakkara
Jaggery>Gud>Bellam
Wheat>gehu ka atta>Godhuma pindi
Sesame>Thil>nuvvulu
Curd>Dahi>Perugu
Milk>Doodh>Paalu
broth>Juice>Pandla rasam
Vegetable>Tharkari>Kooragayalu
Fruits>Phal>Pandlu/Pallu
Cream/Malai/Meegada
pulse>Daal>Dinusulu>pappulu
bread>Roti>Rotte
Pulp>Guda>gujju(extract)
Butter>Makkhan>Venna
condendensed milk>khova>Kova
Mustardseeds>Raai>Aavalu
saffron>Kesar>Kesari
Cinnamon>Daalchini>Dalchina chekka
basil> tulsi>Tulasi
Mace>Javithri>Japathri
Nutmeg>Jaayphal>Jajikaya
Cumin>Jeera>Jeelakarra
Aneeseeds>Saunf>saunf
Cloves>Lavang>lavangamu
Cardamoms>Ilaichi>Elakkai
fennel>Ajwain>Vomu
Tongs>chimata>Forceps(pattukaru)

Courtecy - Vimala

Coconut Chutney

Coconut Chutney (Kobbari Pacchadi)

Coconut chutney is an example of how good a raw food can taste when prepared with right ingredients. Whoever came up with this recipe, my salute to them! People remember and replicate a good recipe; no wonder, this age old recipe continues to be popular and beloved by all who tried it.
Breakfast is not a proper breakfast without coconut chutney in Southern states of India (Andhra, Tamilnadu, Karnataka and Kerala). Perfect blend of different flavors and the ease with which it can be made - coconut chutney is a great example of traditional, health conscious South Indian food and a showcase recipe for raw cuisine. See the photo below, if you find coconut chutney looking similar in an Indian restaurant along with your dosas, idlies, that’s a sure sign that you are getting a proper south Indian food.
Recipe:
1 cup of thinly sliced fresh coconut¼ cup of pappulu(dalia, roasted chickpeas)6 Indian small green chillies, chopped1 tiny red onion or shallot, sliced into chunks6 sprigs of fresh cilantro and 1/2 inch of ginger½ tablespoon of tamarind extract¼ tsp of saltfor popu or tadka1 tsp each of mustard seeds, cumin, urad dal, fresh curry leaves and few pieces of dried red chilli.extras(optional)1 tablespoon of yogurt and one lime

Preparation:Preparation means grinding. Taste of coconut chutney varies with grinding method. Believe it or not, different grinding tools give different taste. The best taste comes out of using a stone mortar. Closest is the machine, which grinds with a stone. Last is the food processor or the blender etc., The taste is inversely proportionate to how easily you can grind it.
In a mortar or blender, combine all the ingredients (coconut, pappulu, onion, green chillies, cilantro, ginger, tamarind extract and salt). Add half to one cup of water and grind them until the ingredients are pureed. Transfer the mixture to a cup.
In a small pan, add half teaspoon of peanut oil, add the popu ingredients, sauté them until they start to splutter. Remove the pan from heat and add this popu to the pureed coconut mixture in the cup. Stir in little bit of yogurt now (our family variation). The chutney is ready. Just before serving, squeeze few drops of limejuice.
Traditionally coconut chutney is served with dosa, idly, vada, upma, utappam, pesarattu and pongal, as a part of morning breakfast.

Courtecy - Indira of Mahanandi

Raw Mango-Coconut Chutney

The podi (spice powder), pachadi (type of chutney) and the pickle form an integral part of Andhra cuisine and no Andhra vegetarian meal is complete without them. Other than the famous traditional Andhra Avakai (Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis, one of them being Pachi Mamidikaya - Kobbari Pachadi.

Raw Mango-Coconut Chutney, is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.
This humble pachadi with a tangy-sweet flavor due to the mango and coconut and subtle spice taste of the green chillis, is prepared by grinding raw mango pieces with grated fresh coconut and green chillis and infused with a seasoning of mustard seeds, fresh curry leaves and asafoetida.

Coconut Mango Chutney Recipe
Recipe source: Amma
Preparation: 15-20 mts
Serves 4-5 persons
Cuisine: Andhra

Ingredients:
1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
salt to taste
For tempering:
1 tsp mustard seeds
8-10 fresh curry leaves
big pinch asafoetida
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 dry red chilli (optional)

Method:

1 Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)
2 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
3 Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
4 Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.

Onion Chutney

This onion chutney is very popular in North Karnataka and also in Raayala Seema region. Rural in origin and a favorite of hard working people and farmers in our areas, this chunky, saucy, sort-of-sweet, sort-of-spicy chutney, tastes terrific with rotis, both wheat and jowar and also with rice.

Recipe:(for two, for one serving)
1 big red onion - cut into big chunks1 tablespoon of dried coconut powderSmall piece of jaggery - powdered (sugar won’t work in this recipe)5 dried red chilliesSmall piece of tamarind soaked in very little water (one tablespoon is plenty)Salt to taste
Onion is the main ingredient in this chutney; so don’t skimp on the onion. If you have small onions, use two or three and for this chutney red onions are the best.

Sauté chunks of red onion and red chillies in half teaspoon of oil in an iron skillet, until they are red and brown. Allow to cool to room temperature. Place the sautéed and cooled onion, red chillies, coconut powder, tamarind, jaggery powder and salt in the bowl of a food processor and pulse until just diced or until well chopped. Stone mortar and pestle really comes to a great use for this kind of recipe.

Courtecy - Indira garu (mahanandi)