Hello dear food lovers..
INGREDIENTS
COOK HEALTHY FOOD AND SERVE.
Today I will share a delicious chutney with my viewers. Chutney is important and integral part of the main course without which Indian meal remains incomplete.
There are so many verities of chutneys. Countless. Chutney can be made with single vegetable or combination of vegetables or dals and greens like pudina etc.
Here is chutney with pandiri chikkudu ginjalu. Packed with healthy protein, these are mostly available in winter. My son likes this very much and I also feel it is a very good dish.
It is a different preparation and taste and easy to prepare. Try by your self.
INGREDIENTS
- Chikkudu ginjalu 3 handful (select plump ones with hard seeds)
- Tamarind handful
- Red mirchi powder 3 tbsp
- Mustard powder 1/2 tbsp
- Salt to taste
- Oil for fry
- Wash chikkudukayalu couple of times.
- Open each chikkudukaya and remove seeds separately. Normally these type of chikkudukayalu might contains insects inside. Should open each chikkudukaya carefully.
- Wash ginjalu also and dry them on kitchen towel.
- Mean time soak tamarind in a cup of warm water for 10 to 15 minutes.
- Squeeze out the thick tamarind pulp and discard the seeds and fiber. Do not use old tamarind. The pulp prepared from old tamarind will look dark in color.
- Add salt and little water to this pulp. Stir well.
- Cook for 10 to 12 minutes. Stir well in between.
- The cooked pulp should be thick in constituency.
- Cool the pulp and transfer it into a bowl.
- Then take shallow pan, heat the oil on medium heat.
- Deep fry the chikkudu ginjalu till turns light brown.
- Mix these fried chikkudu ginjalu in the prepared tamarind pulp.
- Finally add red mirchi powder and mustard powder and mix well.
This pachadi is little katta and yummy taste. Store this yummy yummy tasty pachadi in air tight bottle. It goes well with garama garam rice with dollop of ghee. Serve this ginjala pachadi as side dish for curd rice also.
COOK HEALTHY FOOD AND SERVE.
No comments:
Post a Comment