February 17, 2016

Pandumirapakay Pachadi /Ripe Redchillie Pickle - Famous Pickle in Andhra

Andhra is most popular for Pickles. Especially spicy pickles like Aavakaya, Gongura, Maagaya and Red chillie pickles are most famous in Andhra. Red Chillie Pickles is mouth-watering, with yummilicious taste in spicy flavour. During summer season we get fresh,ripen red chillies in market , it is usually ground with tamarind ,salt and turmeric powder and is stored in air tight glass jars or ceramic jars. Especially Guntur is most popular place in Andhra for this Red chillies. We can make this pickle at home very simple. It is an apt combination for hot steamed rice and ghee or with Kandi podi(dal powder). Let us see the procedure to make Pandumirapakaya niluva pachadi / Redchillie pickle.

Ingredients for Pandumirapakaya niluva pachadi/Redchillie Pickle :

Pandumirapakayalu/Redchillies                                    :       1 kg
Tamarind                                                                        :       250gms
Rock Salt                                                                        :       250 gms
Turmeric Powder                                                            :       3-4 spoons

Procedure :

1.  Rub the Pandumirapakayalu/Redchillies with clean cotton cloth, remove the stalks and keep
     aside on fresh cotton cloth for one hour.
2.  Clean the Tamarind remove the seeds and fibres and keep it ready.
3.  Grind Pandumirapakayalu/Redchillies, Chinthapandu(tamarind),Salt and turmeric powder(Pasupu)    to a coarse paste in mixie jar or stone mortar and pestle. You should not use water to make a smoth paste.
4.  Store this coarse paste in a air tight glass jar or ceramic jar. It will stay good for several
months to an year.

Pandumirpakaya pachadi for hot steamed rice :

Ingredients :
Pandumirapakaya thokku                                      :    1 cup
Sanagapappu /Chana dal                                       :    1spoon
Minapapappu / Urad dal                                        :    1/2 spoon
Aavalu / Mustard seeds                                          :   1/4 spoon
Yendumirapakayalu/dry red chillies                      :    3
Curry leaves                                                            :   few
Inguva/asafoetida                                                    :    1/4 spoon

Method :

1.  Take small portion of Pandumirapakaya thokku/Redchillie pickle in a cup.
2.  Heat oil in a pan, add chanadal,urad dal,mustard seeds,dry red chillies,curry leaves,
   let it crackle for few seconds,then sprinkle asafoetida and add this to Pandumirapakaya pachadi
3. Stir it well and serve it with hot steamed rice and ghee.

1 comment:

  1. This pickle is such a wonderful combination of flavors.! Such a lovely color dear.


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