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Spicy pickles are an integral part of Andhra cuisine.As being an Andhraite I love Pickles very much.But I can't eat same pickle for long time.So I make pickles in small quantities and enjoy every Pickle.This time I was carving for Pandu Mirapakaya Pickle.So I made this Last weekend.
Pandu Mirapakaya Pachadi as the name suggests, the main ingredient that goes into this pickle are fresh red chillies, the chillies which are allowed to ripen before picking. .Making this pickle is an easier task compared to the other ones. You don't need any elaborate preparations to make this. You can have this within minutes just by grinding the required ingredients.
Recipe Source :- Veggie Platter
Ingredients:
Fresh red chillies - 10-15
Tamarind - A lime size ball
Salt - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 3tsp
Asafoetida - A Pinch
Method:-
1) Wash the red chillies and air dry or wipe them dry with a cloth or paper towel.. They should be completely dry .Chillies should have no trace of moisture. Remove the stalks.
2) Take care that the mixer which you are going to use is completely dry.
3) Grind the chillies, tamarind and salt into a coarse paste WITHOUT water.
4) Heat oil in a small pan and add mustard seeds and asafoetida.
5) When mustard seeds start to splutter, turn off the stove. Let the mustard seeds cool.
6) After that add the seasoning to the blended mixture . Stir well and store it in a glass jar or air tight container. Container should be completely dry.
7) Adjust the salt and tamarind level according to the spiciness of the red chillies.
8) This is eaten with rice & ghee. It also can be served as a side dish .
I used Thai Red Chillies here in my recipe. The spiciness of pickle reduces in few days.
Tip:-
Always use a DRY spoon and dry mixer when handling or grinding the pickle.
Shelf Life:
This pickle stays fresh for at least six months with the kind of fresh red chillies available in Andhra. If you are substituting with other varieties, it will stay fresh for at least 2 months afterwards you have to refrigerate it.
This is being shelved for Romaspace's Long Live the Shelf event
25 Comments:
Pandumirapakaya pachadi, with pappu, and ghee, in rice is my Fav :)
I instantly liked your blog. Maybe because the first page has a lovely, red chilli recipe :-) We from kerala are Thai chilli (we call it kanthari mulaku) fanatics, surely gonna try this. Adding your nice blog to my blog roll, dear.
Back home, my granny adds dried coconut to this pachadi for a sightly different taste..
Nice color..