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Monday, February 4, 2013

PANDU MIRAPAKAYA PACHHADI - FOR RICE / UPMA / IDLY

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
METHOD  OF PREPARATION - 
  • 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 ........................








 

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