#PanduMirapakayaPachadi | పండుమిరపకాయ పచ్చడి | Red chilli pickle (Andhra style) | Lal mirch ka achar
3,800 views · Published 27 April 2017 · 2:01 · Indexed 21 September 2026
Channel: Recipe Book · 2017 · Howto & Style
#PanduMirapakayaPachadi | #పండుమిరపకాయపచ్చడి | Red chilli pickle (Andhra style) | Lal mirch ka acharPandu Mirapakaya Pachadi or Pandu Mirapakaya nilava chutney is one of pupular pickle in South India, today I am going to share preparation method of Pandi Mirapakay pachadi with ingredients Ingredients for Pandu mirapakaya pachadi Red Chilies - 250gms Tamarind pulp - 3 Tbsp Chana dal - 1 Tbsp Urad Dal - 1 Tbsp Cumin - 1 tsp Mustard Seeds - 1 tsp Curry Leaves - few Turmeric - 1/4 tsp Asafoetida - pinch 1. Wash the red Chilies 2. Remove stalks 3. Chop to smaller chunks 4. Soak Tamarind and keep the pulp aside 5. Heat a pan, add Oil , add Red Chilies. Fry till the chilies are tender. 6. Add the fried chilies, Tamarind Pulp, Salt to a blender. Grind coarsely. 7. Again Heat the same pan, add Oil , Chana Dal, Urad dal, cumin, mustard seeds and asafoetida and curry leaves. Fry till dals change color. 8. Add the ground red chili paste to fried dals. Add turmeric powder. Fry till chutney thickens. Serve with hot rice and desi ghee. Enjoy!! this pickle is generally made during the end of the winter season.Usually, the farmers harvest the chilies when they are still green.but by the end of the winter season, they leave some batches of chilies on the plants without harvesting.and allow them to turn red on the plant itself.later they harvest the ripe red chilies and leave under sunlight until they turn dry.at that time the farmers sell some ripe red chilies for pickling. The quantity of the tamarind depends upon the variety of chilies you are using. Thin variety chilies are usually too spicy .after making pickle if you feel the pickle is spicy then add a little more tamarind. This pickle is usually prepared with a huge quantity of red chilies(nearly 1 kg or more). But this version is an instant method which needs less efforts and u can use it for a week. This utterly delicious pickle tastes amazing when served very hot rice and ghee or fresh homemade butter. also tastes good when served with curd rice.
