Pandu Mirapakaya Pachadi with step by step instructions.తెలుగు వెర్షన్
This is my favorite among all the pickles. I like this pickle more than the Andhra Avakaya Pickle. because I had a few beautiful memories entwined with this pickle. my aunt, Mrs.Aruna(my mother’s elder brother’s wife) used to mix this pickle with very hot rice and fresh homemade butter and give us a handful of morsels everyday evening. I know that your mouth turns watery while reading the lines. please stop drooling :)_.
we children used to sit in the front yard of our granny’s house under the big trees and have the morsels enjoying the busy bird tweets in the beautiful and pleasant twilight. and I really like the smokey flavor that comes out from the mud stoves used by almost all the villagers. those mud stoves were lit with dried branches and coconut fibers.
Pandu Mirapakaya Pachadi or ripe red chili pickle is very popular after Andhra Avakaya Pachadi(mango pickle) and Guntur Gongura Pachadi. I love this pickle more than Mango pickle. every year my Pinni ( mother’s younger sister) used to send this pickle for us from Vijayawada.but from the past two years, I started preparing on my own.
This pickle is generally made during the end of the winter season. Usually, the farmers harvest the chilies when they are still green. but by the end of the winter season, they leave some batches of chilies on the plants without harvesting. and allow them to turn red on the plant itself. later they harvest the ripe red chilies and leave under sunlight until they turn dry.at that time the farmers sell some ripe red chilies for pickling.
The quantity of the tamarind depends upon the variety of chilies you are using. Thin variety chilies are usually too spicy. for that, you need to use 300 grams of tamarind per kg. After making pickle if you feel the pickle is still spicy then add a little more tamarind.
I suggest you not to add Tadka at once.take out the small quantity of pickle from the storage jar and add Tadka to it.2 to 3 months aged pickle tastes better than fresh pickle. This utterly delicious pickle tastes amazing when served very hot rice and ghee or fresh homemade butter. it also tastes good when served curd rice.
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Andhra Mango Pickle
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Text version of Pandu Mirapakaya Pachadi
- 500 grams ripe red chilies
- 150 grams tamarind
- salt as needed
- 1 tbsp turmeric powder
- 1 tsp fenugreek seeds dry roasted
- 50 grams garlic cloves
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp split Bengal gram/chana dal
- 1 tsp split peeled black gram
- 3 dried red chilies
- 1 sprig curry leaves
- 4 tsp oil
rinse red chilies thoroughly and pat them dry.
keep them under sunlight until you find no traces of water.or you can keep them under the running ceiling fan.
it takes around 15-20 minutes for them to turn dry.
take them into a plate and remove all the stalks from the red chilies.
take fresh tamarind, remove seeds, hard brown shells and fibers if any.
take a clean and dry container and put tamarind in it.
cut the ripe red chilies into small pieces, and make them into a coarse paste.
to make a coarse paste, run the mixer for just 3-5 seconds.
add salt and mix well.
now place the coarse red chili paste as a layer on the tamarind.
cover it tightly and leave for 2-3 days.
after 3 days the tamarind becomes soft due to the moisture in the red chilies.
after 3 days, open the lid, separate the coarse red chili paste layer from tamarind.
take the tamarind into a grinder jar, add peeled garlic cloves and make into a fine paste.
now mix both the tamarind paste and coarse red chili paste.
add dry roasted fenugreek seeds powder(methi powder).
taste the pickle and add salt if necessary.mix well.
take the combined mixture into grinder jar again and run grinder for just 2 seconds.
this is to blend all the ingredients evenly.but the pickle should still remain coarse and flaky.
keep the pickle in an air-tight container and store in the refrigerator.
take a small quantity of pickle whenever you want to eat, add the tempering to it.
heat a small tadka pan and add oil.
when the oil is hot, add mustard seeds, cumin seeds, split Bengal gram, split black gram, dried red chilies, curry leaves and fry till they stop spluttering.
take a small quantity of pickle and pour tadka over it.mix well.
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Hi. When you say leave it for 2-3 days where is it supposed to be kept. In the refrigerator or we can leave it out only ?
Hi Nair.at room temperature in an airtight container.
The pickle had turned out too salty…wat should I do too ??
ok, don’t worry.just add few ground red chilies and tamarind….repeat the same pickling process except adding the pickle.
U even add finely chopped raw cabbage or pieces of drumsticks satueed in oil to this pickle n eat after three days. It tastes yummy.
Hi Jaya. I never tried that way. very soon I will try your version.
How much salt have you added approximately?
Great recipe – lovely photography! Thank you for the clear instructions. May I ask if you know any recipes using dried chintachiguru? Thanks in advance.