Serves 1
Directions
- 1Heat pan and add methi and mustard seeds.
- 2Sauté until splutter and move aside.
- 3Let it cool and coarse grind the mixture.
- 4In a kadai, add 3 tbsp oil.
- 5Once heated, add garlic, green chilli, soaked red chillis and fry until light brown.
- 6Add spinach, tomato, salt, tamarind and roast oil separates.
- 7Add to the grinder (have used mortar and pastel for tradition hit) and pulse until well combined.
- 8Heat up 4-5 tbs of oil at slow - medium flame.
- 9Add minam pappu (urad dal), mustard seeds, curry leaves, dried red chilli, hing (asefatida) and let splutter.
- 10Add 3 tbsp red chilli powder.
- 11Add on the above pachadi and saute for 7-8 mins and cool it down.
- 12Add the coarse grounded mustard powder at the end only after temperature cools.
- 13Make this pachadi one hour before serving so that the mustard flavour evolve.
Ingredients
- 10 gms Menthulu (fenugreek seeds)
- 35 gms Mustard seeds
- 2 - 3 Tomato
- 1 bunch Palakura
- 3 tbsp Oil
- 12 - 15 cloves Garlic
- 2 Green chilli
- 4 -5 Soaked red chilli
- Curry leaves
- 1 medium lemon size Tamarind
- 1 pinch Hing
- to taste Salt
- 4 -5 tbs Oil
- Minam pappu (urad dal)
- Mustard seeds
- Curry leaves
- Dried red chilli
- Hing (asefatida)
- 3 tbsp Red chilli 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.
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