This is andhra special pickle and traditional one also.We can prepare different pickles using this pandu mirapakaya pachchadi.Adding ginger and jaggery to this pickle that is called ginger red chilli pickle(allam pandu mirapakaya pachchadi)gives nice taste eating with idly and dosa.Adding gongura to this pickle that is called gongura pandu mirapakaya pachchadi..that one also very delicious.For instent chutney at break fast time we can add creamy curd to this pickle that is nice combination for idly and dosa and children also enjoy to eat this spicyless chutney.
Ingredients
| pandu mirapakayalu | 1 kg |
| crystal salt | 200grs(as per your taste) |
| tamarind | 150 grs |
| turmeric | 5 spoons |
| mustard seeds | 2 spoons |
| fenu greek seeds | 1 spoon |
| garlic | 100 grs |
| oil | 5oogrs |
| mustard seeds | 1 spoon |
| urad dal | 1/2 spoon |
| chana dal | 1/2 spoon |
| curry leaves | few |
| dry chillies | 5 |
| asafoetida | 1/2 spoon |
Preparation
Remove all red chillies stems and wipe the chillies with wet(not too wet) cloth and spread them on cotton cloth and dry for some times(3 to 4 hours).
After that
Take a mixie jar and add some red chillies , 1/2 spoon turmeric powder and 2 spoons of crystal salt.
Make them coarse paste(do not add water).
Do remaining red chillies like this coarse paste.
Take a dried container and add tamarind on the bottom of the container.
Spread this red chilli coarse paste over the tamarind and put the lid tightly and keep it for 2 days.
The 3 rd day we have to make this coarse paste into smooth paste using grinder or mixie adding some powders.
On the 3rd day
Take a pan and put on the flame and when pan is totally dried then add fenu greek seeds and roast it until they become dark color and gives nice aroma.put off the flame.Add in a mixie jar and make a fine powder.
Take mustard seeds and make a fine powder. Do not roast mustard seeds.
Remove upper layer of garlic cloves(skin).
Kept the tamarind in a plate which is soaked in coarse red chilli paste for 3 days.
Add some coarse paste of red chillies, some flakes of soaked tamarind,1/2 spoon mustard seed powder,1/2 spoon fenugreek powder,some garlic cloves and some salt and make a fine paste using grinder or mixie.
Do remaining coarse red chilli paste into smooth paste adding mustard powder,fenu greek powder and garlic cloves.
Take a big mixing bowl and add finely pasted red chilli paste(pandu mirapakaya paste) and mix with dry hands or using spatula(dry).
Taste the pickle if salt is enough or not.
If not, make crystal salt into power and add some more salt as per your taste.
Method
After that
Spread this red chilli coarse paste over the tamarind and put the lid tightly and keep it for 2 days.
On the 3rd day
Remove upper layer of garlic cloves(skin).
Kept the tamarind in a plate which is soaked in coarse red chilli paste for 3 days.
Add some coarse paste of red chillies, some flakes of soaked tamarind,1/2 spoon mustard seed powder,1/2 spoon fenugreek powder,some garlic cloves and some salt and make a fine paste using grinder or mixie.
Do remaining coarse red chilli paste into smooth paste adding mustard powder,fenu greek powder and garlic cloves.
Take a big mixing bowl and add finely pasted red chilli paste(pandu mirapakaya paste) and mix with dry hands or using spatula(dry).
Taste the pickle if salt is enough or not.
If not, make crystal salt into power and add some more salt as per your taste.
Take a pan and put on the flame.
Add oil when pan is heated.
Add mustard seeds and fry until they become to splutter then add dry chillies,urad dal and chana dal and fry until dals become to golden colour .
Add curry leaves and asafoetida and put off the flame.
Keep to cool on room temperature.
Add this seasonings to red chilli pickle and mix all very well.
Store in dry container or any air tight jar.
Keep in the mind
do not dry red chillies on the sun shade.Do not roast mustard seeds like fenugreek seeds.
Use only dried container and spoons.
Hands should be dried.
Wet hands and utensil will spoil the pickle.
Do not add hot seasoning to pickle that may be change the colour of the pickle.
Adding asafoetida gives nice aroma and good taste to the pickle....
