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Tuesday, August 6, 2013

Pandu Mirapakaya Pachadi With Lemon Juice

pandu mirapakaya pachadi with lemon juice


1 kg Pandu Mirapakayalu
10 to12 Fresh Lemons
1 sp Turmeric powder
2 sp Methi seeds
2 sp Mustard seeds
200 gr Salt

For Popu :

2 sp Mustard Seeds
6 Red Chillies crocked
1/2 sp Inguva Powder
250 gr Oil

Preparation :

  • Clean fresh red chillies with a clean cloth and cut into small pieces.
  • Now grind all the pieces along with salt & turmeric powder.
  • Store in a bowl and let it sit for 2 or 3 days.
  • Roast methi seeds, mustard seeds & grind into a fine powder.
  • On the third day grind the pandu mirapakaya paste again.
  • Squeeze the juice from the lemons & strain, keep it aside.
  • Add mustard, methi powders, lemon juice to ground chilli pickle & mix well.
  • Heat oil in a pan add mustard seeds, let them splutter.
  • Add crocked red chillies, inguva powder & turn of the stove.
  • Let it cool to room temperature then add to chilli pickle & mix it well.
  • Pandu mirapakaya pachadi with lemon juice is ready to store.
  • Store in a dry airtight container, this pickle will stay for 6 months.
  • serve with rice, idli, dosa.
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