Saturday, 6 March 2010
Everyone will be aware, ok atleast andhraites know very well about mirchi ka salan. It makes a wonderful, flavourful side-dish for biriyani. This pachadi can be considered as a twisted version of mirchi ka salan. One of our friends gave this and Rajender liked it very much. So I decided to try it myself. I used the long, green chilli shown in the photograph for the recipe. You can also use the 'baji milagai' ( a much paler coloured chilli, for a less spicy version) for making this pachadi. The wonderful thing about this pachadi is the smell. We absolutely loved it. Goes very well with any main course meal.
Long, green chillies (less hot variety) or baji milagai- 15 nos
Coriander seeds- 1tbspn
Black seasame seeds- 2 tbspn
Urid dhal- 1 tspn
Mustrad- 1 tspn
Garlic- 5 pods
Tamarind- a lemon sized ball
small green chillies - according to your taste (use only when the chillies you are using for pachadi is not hot).
Oil as needed
Very easy. Fry all the items in little oil. Fry chillies seperately till their outer skin acquires white patches. You can also oven roast the chillies if you like. Then grind together everything. Do not use water for grinding. At the end make a tadka (temper) using mustard seeds, few garlic pods, red chillies and coriander seeds. Mirchi ka pachadi is ready to serve. Hope you would enjoy this flavourful side-dish.