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Pandu Mirapakaya Pachadi | Andhra Red Chilli Pickle
Ramya
Spicy red hot deliciousness!
4.7
from
3
votes
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Pickles
Cuisine
South Indian
Servings
1
300ml Jar
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
200
grams
Fresh Red Chillies
▢
½
teaspoon
Turmeric Powder
▢
2
teaspoon
Rock Salt
▢
1.5
tablespoon
Tamarind Pulp
▢
2
teaspoon
Fenugreek Powder
▢
¼
cup
Gingelly Oil
▢
1
teaspoon
Mustard Seeds
▢
3-4
Dried Red Chillies
▢
1
teaspoon
Asafoetida
COOK MODE
Prevent your screen from going dark
Instructions
In a mixer jar add washed and dried fresh red chillies along with turmeric powder and salt.
Blend it into a not so smooth paste. Add tamarind pulp and pulse it a few times until it mixed well.
Meanwhile heat oil in a small pan. Add mustard seeds and cut dried red chillies. As they splutter, add asafoetida. Switch off the flame.
Add fenugreek powder to the ground red chillies paste. Mix well.
Now add the cooled down tempering and mix well.
Store in an airtight container in fridge for shelf life upto 3 or more months. Serve it with hot rice and ghee.
Keyword
Pickles
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