Pandu Mirapakaya Pachadi | Andhra Red Chilli Pickle
Spicy red hot deliciousness!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 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
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.
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