Vankaya Kalchina Pachadi

HI FRIENDS

Today I am coming with the southern version of vankaya kalchina (roasted) pachadi. I think most of us love this pachadi. When I tried this pachadi, it came out perfect. I want to share this with every one. Takes a little while to prepare but taste is yummy yummy.

Let us go for recipe.

INGREDIENTS

• Vankaya (black)                                1 big size
• Tamarind pulp                                    2 tbsp
• Urad dal                                            1tbsp
• Channa dal                                        1 tbsp
• Cumin seeds                                      1/4 tbsp
• Fenugreek seeds                                1/4 tbsp
• Mustard seeds                                   1 1/2 tbsp
• Red chillies                                        10
• Green chillies                                     4
• Curry leaves                                            
• Onion                                               2 finely chopped
• Oil                                                    3 tbsp
• Salt to taste

POPU

• Mustard seeds                                     1/2  tbsp
• Urad dal                                                 1 tbsp
• Hing                                                         pinch

HOW TO PREPARE

1. Wash vankaya and wipe with kitchen towel.
2. Cut into 4 like petals from opposite side of the stem.(make a + shape cut) and check if there are any worms inside. Leave the stalk intact.
3. Grease oil lightly to vankaya.
4. Roast on a low flame till turns black.
5. Pierce with spoon or knife to see fully cooked .
6. Let it cool for some time and scrape off the outer skin.
7. Mash well with spoon and keep aside.
8. Take a vok add 1 tbsp of oil, let it heat on low flame.
9. Add channa dal, urad dal, cumin seeds, fenugreek seeds, mustard seeds and red chillies . Fry them well. Then add green chillies and curry leaves.
10. Make it cool and grind them into coarse powder.
11. Don't add water.
12. Then add tamarind paste and salt and blend once again. 
13. Transfer this into a bowl.
14. Then mix  mash brinjal , raw chopped onion and grinded coarse paste well.
15. Finally  take popu pan, add little oil. let it heat on low flame.
16. Then add mustard seeds, let them pop. Add urad dal and pinch of hing.
17. Switch off the stove.
18. Mix the popu into vankaya pachadi.

See the aroma of hing rises in the kitchen.

It goes well with garama garam  rice and dollop of ghee.You can serve this  kalchina vankaya  pachdi side with roti also.

NOTE

I have roasted the vankaya on dosa pan after grease the oil to vankaya.
Normally I mix lots of chopped raw onion in this pachadi.
You can add chopped keera dosakaya also instead of onion in this pachadi. Squeeze out the water from chopped keera dosakaya and mix in phachadi. It enhances the flavor and taste.

See the yummy taste of this pachdi.