Tuesday, 23 February 2010

Pasalai keerai chutney/ Bachalla kura pachadi

Rajender likes it. He used to say when his mom makes this pachadi he would absolutely love the smell of it. I got a fresh bunch of pasala keerai from Indian shop this week. Asked my sister-in-law for the recipe and here it is for you.

My hubby is from telangana region. Rice, chillies, onions, ground nut, coriander seeds, garlic, mangoes, tamarind are some of the locally grown crops there. So these items take an upper hand in their kitchen too. The dishes are very tasty but done with minimum ingredients. For example chicken is cooked with ginger, garlic paste and coriander powder. No extra spices like, cinnamon, cloves, aniseeds etc are added to it. But taste-wise they are excellent.

As a tamil girl I am not much aware of these pachadis before coming to Germany. But after coming here and mingling with the telugu community people I started watching with surprise how they can make pachadi with almost anything :). I am not a big fan of this Indian spinach (pasalai keerai) but after eating this chutney I have become a fan of it. You can have this pachadi with rice, idly, dosa or even with chappathi!!!


Pasalai keerai- 1 bunch
Dry red chillies- 6 nos ( Use 5 or 6 more if you like it really hooot!!!)
Coriander seeds- 2 tbspns
Cumin seeds-1 tspn
Garlic- 2 pods if it is very big / 5 or 6 small ones
Tamarind- one lime sized ball (deseeded)
Oil (as needed, preferably groundnut oil)


Cut the pasala keerai into small pieces. Do not throw away the stem part. Use them too. The stems are rich in fibre and it gives a fulness to this pachadi too.

Take a non-stick pan. Add 2 tablespoons of oil. When the oil gets heated add the pasalai keerai and saute till it becomes half of it original volume. Keep it aside.

Now add a teaspoon full of oil and fry the coriander seeds and red chillies till it gives out a nice aroma.

Take a mixer jar. Add cumin seeds, garlic, tamarind and fried red chillies and coriander seeds. Grind these items into a nice powder. Then add pasalai keerai and salt and grind till it becomes mashed. Try to avoid grinding it to a smooth paste consistency.

You can now temper the ground pasalai keerai mixture with 2 tablespoons of oil, 2 red chillies, 1 teaspoon of cumin seeds and few garlic pods. If you like the taste of raw onions cut them into small bite-sized pieces and mix them with the chutney.

This chutney keeps good for a few days without getting spoiled. But if you would like to add raw onions add before serving.

Happy cooking!!!

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