Andhra Wedding Pachadi

Serves 1
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Directions

  1. 1Heat pan and add methi and mustard seeds.
  2. 2Heat pan and add methi and mustard seeds.
  3. 3Heat pan and add methi and mustard seeds.
  4. 4Sauté until splutter and move aside.
  5. 5Sauté until splutter and move aside.
  6. 6Sauté until splutter and move aside.
  7. 7Let it cool and coarse grind the mixture.
  8. 8Let it cool and coarse grind the mixture.
  9. 9Let it cool and coarse grind the mixture.
  10. 10In a kadai, add 3 tbsp oil.
  11. 11In a kadai, add 3 tbsp oil.
  12. 12In a kadai, add 3 tbsp oil.
  13. 13Once heated, add garlic, green chilli, soaked red chillis and fry until light brown.
  14. 14Once heated, add garlic, green chilli, soaked red chillis and fry until light brown.
  15. 15Once heated, add garlic, green chilli, soaked red chillis and fry until light brown.
  16. 16Add spinach, tomato, salt, tamarind and roast oil separates.
  17. 17Add spinach, tomato, salt, tamarind and roast oil separates.
  18. 18Add spinach, tomato, salt, tamarind and roast oil separates.
  19. 19Add to the grinder (have used mortar and pastel for tradition hit) and pulse until well combined.
  20. 20Add to the grinder (have used mortar and pastel for tradition hit) and pulse until well combined.
  21. 21Add to the grinder (have used mortar and pastel for tradition hit) and pulse until well combined.
  22. 22Heat up 4-5 tbs of oil at slow - medium flame.
  23. 23Heat up 4-5 tbs of oil at slow - medium flame.
  24. 24Heat up 4-5 tbs of oil at slow - medium flame.
  25. 25Add minam pappu (urad dal), mustard seeds, curry leaves, dried red chilli, hing (asefatida) and let splutter.
  26. 26Add minam pappu (urad dal), mustard seeds, curry leaves, dried red chilli, hing (asefatida) and let splutter.
  27. 27Add minam pappu (urad dal), mustard seeds, curry leaves, dried red chilli, hing (asefatida) and let splutter.
  28. 28Add 3 tbsp red chilli powder.
  29. 29Add 3 tbsp red chilli powder.
  30. 30Add 3 tbsp red chilli powder.
  31. 31Add on the above pachadi and saute for 7-8 mins and cool it down.
  32. 32Add on the above pachadi and saute for 7-8 mins and cool it down.
  33. 33Add on the above pachadi and saute for 7-8 mins and cool it down.
  34. 34Add the coarse grounded mustard powder at the end only after temperature cools.
  35. 35Add the coarse grounded mustard powder at the end only after temperature cools.
  36. 36Add the coarse grounded mustard powder at the end only after temperature cools.
  37. 37Make this pachadi one hour before serving so that the mustard flavour evolve.
  38. 38Make this pachadi one hour before serving so that the mustard flavour evolve.
  39. 39Make this pachadi one hour before serving so that the mustard flavour evolve.

Ingredients

  • 10 gms Menthulu (fenugreek seeds)
  • 10 gms Menthulu (fenugreek seeds)
  • 10 gms Menthulu (fenugreek seeds)
  • 35 gms Mustard seeds
  • 35 gms Mustard seeds
  • 35 gms Mustard seeds
  • 2 - 3 Tomato
  • 2 - 3 Tomato
  • 2 - 3 Tomato
  • 1 bunch Palakura
  • 1 bunch Palakura
  • 1 bunch Palakura
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 3 tbsp Oil
  • 12 - 15 cloves Garlic
  • 12 - 15 cloves Garlic
  • 12 - 15 cloves Garlic
  • 2 Green chilli
  • 2 Green chilli
  • 2 Green chilli
  • 4 -5 Soaked red chilli
  • 4 -5 Soaked red chilli
  • 4 -5 Soaked red chilli
  • Curry leaves
  • Curry leaves
  • Curry leaves
  • 1 medium lemon size Tamarind
  • 1 medium lemon size Tamarind
  • 1 medium lemon size Tamarind
  • 1 pinch Hing
  • 1 pinch Hing
  • 1 pinch Hing
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 4 -5 tbs Oil
  • 4 -5 tbs Oil
  • 4 -5 tbs Oil
  • Minam pappu (urad dal)
  • Minam pappu (urad dal)
  • Minam pappu (urad dal)
  • Mustard seeds
  • Mustard seeds
  • Mustard seeds
  • Curry leaves
  • Curry leaves
  • Curry leaves
  • Dried red chilli
  • Dried red chilli
  • Dried red chilli
  • Hing (asefatida)
  • Hing (asefatida)
  • Hing (asefatida)
  • 3 tbsp Red chilli powder
  • 3 tbsp Red chilli powder
  • 3 tbsp Red chilli powder
  • Coarse grounded mustard powder
  • Coarse grounded mustard powder
  • Coarse grounded mustard powder

Equipment

pankadaigrindermortar and pastel

Tips

  • Add the coarse grounded mustard powder at the end only after the temperature cools to avoid a bitter taste.
  • Make this pachadi one hour before serving so that the mustard flavor evolves.