November 19, 2015

Pachimirapakaya Pachadi (Green Chilli Chutney)

Freshly made "Roti Pachallu"is always healthy!! These "Roti Pachallu"(grinded chutneys in mortar and pestle)are very much famous in Andhra Pradesh.We can make this chutneys with farm fresh vegetables and with less oil. No need to add more salt because these are not preserved pickles. So, you don't get health issues like Blood Pressure and Diabeties etc. Fresh vegetable sauted in less oil,grinded coarse,aroma of Tadka gives you tongue tickling taste to these chutneys. Today's special is "Pachimirapayaka Pachadi"(Green Chilli Chutney) !!! Let us check the ingredients and method of preparation....

I usually prepare this chutney with Bajji Mirchi and normal green chillies combination, as bajji mirchi are more flavourful and less hot. For spiciness i do add normal green chillies.

Ingredients :
Bajji Mirchi(big green chillies)                                         : 200gms
Pachimirapakayalu ( Normal green chillies)                     :  5-6
Oil                                                                                      : 2 spoons
Inguva (asafoetida)                                                            : 2 pinches
Chinthapandu(Tamarind)                                                  :  lemon size
Salt                                                                                    :   to taste
For Tempering :
Minapappu (black gram dal)                            : 2spoons
Aavalu (mustard seeds)                                    : 1/4 spoon
Jeelakarra (cumin)                                            :1/4 spoon
Inguva (asafoetida)                                           : pinch
Oil                                                                     : 1 spoon
Curry leaves                                                      : 5-6 leaves

Method :
1. Take green chillies wash and clean. Remove stalks.
2. Heat a pan, add 2spoons of oil, then add both bajji mirchi and slit green chillies. Sprinkle 2 pinches of Inguva(asafoetida),Pasupu(turmeric powder)and Chinthapandu(Tamarind).
3. Fry for few minutes till green chillies turn wilt.
4. Adjust salt and let it cool for few minuites.
5. Once cool, grind the ingredients into coarsed paste. You should not make it into fine paste.
6. Transfer this paste into a bowl.
7. Now heat up a pan, add 1spoon of oil, add minapappu(blackgram dal), aavalu(mustard), jeelakarra(cumin) fry for few seconds until mustard and jeelakarra starts to crackle.Finally fry curry leaves for one second.
8. Pour this over chutney.
9. Now Andhra Pachimirapakaya Pachadi (Green Chilli Chutney) is ready!! Serve it with hot steamed rice and ghee. 

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