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pandu mirapakaya pachadi

Pandu Mirapakaya pachadi - Red chili pickle Andhra style

Course Side Dish
Cuisine Andhra
Author Bindu

Ingredients

For Pickle

  • 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

For Tempering

  • 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

Instructions

Preparing the Ripe red chilies for pickling

  1. rinse red chilies thoroughly and pat them dry.

  2. keep them under sunlight until you find no traces of water.or you can keep them under the running ceiling fan.

  3. it takes around 15-20 minutes for them to turn dry.

  4. take them into a plate and remove all the stalks from the red chilies.

Preparing the Tamarind

  1. take fresh tamarind, remove seeds, hard brown shells and fibers if any.

  2. take a clean and dry container and put tamarind in it.

Cutting and Grinding the Red chilies.

  1. cut the ripe red chilies into small pieces, and make them into a coarse paste.

  2. to make a coarse paste, run the mixer for just 3-5 seconds.

  3. add salt and mix well.

  4. now place the coarse red chili paste as a layer on the tamarind.

  5. cover it tightly and leave for 2-3 days.

  6. after 3 days the tamarind becomes soft due to the moisture in the red chilies.

Grinding and Seasoning

  1. after 3 days, open the lid, separate the coarse red chili paste layer from tamarind.

  2. take the tamarind into a grinder jar, add peeled garlic cloves and make into a fine paste.

  3. now mix both the tamarind paste and coarse red chili paste.

  4. add dry roasted fenugreek seeds powder(methi powder).

  5. taste the pickle and add salt if necessary.mix well.

  6. take the combined mixture into grinder jar again and run grinder for just 2 seconds.

  7. this is to blend all the ingredients evenly.but the pickle should still remain coarse and flaky.

  8. keep the pickle in an air-tight container and store in the refrigerator.

  9. take a  small quantity of pickle whenever you want to eat, add the tempering to it.

Tempering

  1. heat a small tadka pan and add oil.

  2. 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.

  3. take a small quantity of pickle and pour tadka over it.mix well.