Spicy pickles are an integral part of A P . As being an Andhraraite , I love pickles very much . But my family can't eat same pickle for long time ,and also we eat seasonal pickles in the season and now is the season for " pandu mirapakayalu " so I prepared this pickle today morning .
" PANDU MIRAPAKAYALA PACHADI " As the name suggests , the main ingredient that goes into this pickle is fresh ' RED CHILLIES '
RED CHILLIES / PANDU MIRAPAKAYA - these chillies which are allowed to ripen before picking , as in this season we get less spice chillies and will ripen in this season , so this is the season .
Making this pickle is easy task than other one's .You don't need any elaborate preparation to make this pachhadi . You can make this one within minutes just by grinding the required ingredients .
INGREDIENTS -
- Fresh red chilies / pandu mirapakayalu - 250 grm's
- Salt - 5 tsp
- Tamarind - 1 lemon size
- Turmeric - 1/3 tsp
- Garlic - 20 pods
- Lemon - 1
Talimpu -
- Urad dal - 1/2 tsp
- Mustard seeds - 1/3 tsp
- Cumin seeds - 1/3 tsp
- Red chilli - 1
- Curry leaves - 8
- Asafoetida / hing - 1/3 tsp
- Wash red chillies and air dry or wipe them with a cloth or paper towel..... They should be completly dry . Remove the salks / todimelu .
- Check that the mixture jar which you are going to use is completely dry . {as it has to stay for long }
- Grind chillies , tamarind, salt and turmeric powder into a coarse paste with out any water and remove from mixture jar and store it in jar and refrigerate , It does't change it's color and use this how much you want - This pickle stays fresh for atleast six months with the kind of fresh red chillies available in andhra . If you are substituting with other varieties , it will stay fresh for atleast 2 months after wards you have to refrigerate this . {Always use dry spoon while removing coarsely grounded pickle to make eadable pickle }
NOW PREPARATION OF PACHHADI FOR RICE WITH GROUNDED RED CHILLIES -
- Take the mixi jar add peeled garlic pods pich of salt and coarsely grounded red chilli paste
and ground into paste
- Finally add lemon juice and one more time turn the mixi and transfer into a serving bowl
- Heat oil in a pan - small , when hot add all talimpu ingredients in an order ........... finally add asafoetida and pour on the garlic mixed pickle and close the lid not to let the aroma go out side .
- Serve this chutney / pachadi with hot steamed rice with ghee drops .
NOTE - Adjust salt , tamarind and lemon juice accordingly ........................
No comments:
Post a Comment