Pandu Mirchi Pachadi | Red Chilli Pickle
The Pandu Mirchi Pachadi Recipe is a traditional South Indian chutney or relishes made using ripe red chilies and Tamarind pulp. “Pandu” means ripe in Telugu-the language spoken in the Indian states of Andhra Pradesh and Telangana, where this dish originates- “Mirchi” refers to chilies and “pachadi” means chutney..
About Pandu Mirchi Pachadi
The chilies are first cleaned with water and dried under a fan or a place that is shadowed to make them dry. The paste is then prepared by adding tamarind to reduce their spiciness. It is then added to seasoning and afterward cooked for a while to reduce its spiciness and balance its flavor.
This pachadi is usually served with other South Indian foods, including rice, dosas (savory pancakes), or idlis (steamed rice cakes). It adds tangy-spicy with a little sweetness to the meal.
The Red Chili Pickle is characterized by the weird mix of hotness from the chilies, sourness from the tamarind, and sweetness. It is the most sought after and versatile dish in Andhra Pradesh and Telangana cuisine with an explosion of flavors in the meal.
Here are a few finger-licking recipes:
Kothimeera pandu mirapakaya pachadi,
Gongura pandu mirchi niluva pachadi,
How to make Pandu Mirchi Pachadi Recipe:
1. First let’s prepare fenugreek mustard powder for which we need to dry roast fenugreek and mustard seeds in equal portions on low flame. Transfer to another plate and let cool.
2. Once cooled, transfer them into a mixer grinder and grind them to soft powder.
3. In a mixer grinder add crystal salt and tamarind, grind to a powder.
4. Clean and dry red chilies. Cut them into two halves and put them in a mixer grinder along with salt powder.
5. Sprinkle turmeric powder, 20 No. garlic cloves and grind to a soft paste. Transfer to another bowl.
6. Pour already ground fenugreek and mustard powder over pandu mirchi pachadi and mix well.
7. Heat oil in a pan and add chana dal, moong dal and ½ tbsp. mustard seeds.
8. Add cumin seeds, whole dry red chiles, 15-20 No. garlic cloves, curry leaves and a pinch of hing.
9. Put red chili paste over seasoning and cook for a while and then transfer pandu mirchi pachadi recipe to a bowl.
Watch the Pandu Mirchi Pachadi video on Youtube.
Tips to help you prepare a delicious and flavorful Pandu Mirchi Pachadi Recipe:
Quality ingredients: Take fresh, red chilies that are juicy and ripe. A ripe chili tastes subtly spicy with an intensity that lacks the unbearable, burning sensation commonly found in hot peppers. The freshness of tamarind gives the tanginess to the chutney.
Spice Levels: If you are averse to a hotter chutney, you can remove the seeds from the chilies before using them. You can also tone down the intensity of the chutney by reducing the quantity of chilies you use or by replacing them with milder counterparts.
Roast or sauté the chilies: Heat a little oil in a pan and roast or sauté the chilies till they are lightly charred or aromatic. It seems to deepen their flavor, and gets out some of the spiciness from them.
Regulate the flavors: If you happen to be one who likes a lot of tamarind, add more. If you like too much jaggery add more. Use the salt that you prefer. Tamarind gives you a tangy taste, jaggery makes it sweet, and a tad of salt gets it even more balanced.
Grind the mixture into a smooth paste: Grinding all spices together to smooth paste gives nice texture. Add no water in preparation to increase the pickle’s shelf life.
Temper: Add temper or tadka, as it not only enhances the flavour but also brings down the spiciness of the dish. Heat some oil in a small pan, add mustard seeds, dals and a pinch of asafetida (hing). Put ground red chilies in temper and fry it for a while so that the spiciness reduces.
Now, let pandu mirchi pachadi rest for some time so that it gets digested well and makes the flavors get well mixed. It increases the flavor and tastes much better.
Pandu Mirchi Pachadi Recipe Card
PanduMirchi Pachadi is a traditional South Indian chutney or relishes made with ripered chilies and Tamarind pulp.
Ingredients
- Red chilies – 250 gms.
- Fenugreek seeds – 1 tbsp.
- Mustard seeds – 1 ½ tbsp.
- Crystal salt – ½ cup
- Tamarind – 1 cup
- Turmeric powder – ½ tbsp.
- Garlic cloves – 50 No.
- Oil – 100 ml.
- Chana dal – 1 tbsp.
- Moong dal – 1 tbsp.
- Cumin seeds – ½ tbsp.
- Whole dry red chilies – 3 No.
- Curry leaves – 2-3 tbsp.
- Asafetida/ Hing – a pinch
Instructions
- First, make fenugreek mustard powder by dry roasting fenugreek and mustard seeds in equal parts on a low flame. Allow to cool on a separate plate.
- Once they have cooled, place them in a mixer grinder and crush them to a soft powder.
- Grind crystal salt and tamarind to a powder in a mixer grinder.
- Wash and dry the red chilies. Cut them in half and place them in a mixer grinder with salt powder.
- Grind to a soft paste with turmeric powder 20 garlic cloves. Transfer to a different bowl.
- Pour the pandu mirchi pachadi over the already ground fenugreek and mustard powder and stir well.
- In a pan, heat the oil and add the chana dal, moong dal, and 12 teaspoons of mustard seeds.
- Combine cumin seeds, whole dried red chiles, 15-20 garlic cloves, curry leaves, and a pinch of hing in a mixing bowl.
- Pour in the red chili paste and simmer for a few minutes before transferring the pandu mirchi pachadi dish to a bowl.
Recipe Video
FAQ:
What is Pandu Mirchi Pachadi?
The “Pandu Mirchi Pachadi” is a chutney or relish of South India, prepared out of red chilies that are ripe, tamarind, jaggery, and other masalas. It has a sweet-tangy-spicy taste.
What is Pandu Mirchi?
Pandu Mirchi is its Telugu equivalent or, which means “ripe chili”. Here, “ripe chili” is referred red chilies totally ripened and turned bright red.
How is Pandu Mirchi Pachadi prepared?
The preparation method of Pandu Mirchi Pachadi is done by roasting fully ripe red chilies and then blending it with tamarind, jaggery, salt, and other spices to offer a balanced and flavorful chutney.
Is Pandu Mirchi Pachadi Very Spicy?
Pandu mirchi pachadi may seem hot as that is the typical character of the variety of red chilies used and personal preference. It is often than not neither very spicy nor it can be made not very spicy at all with more or fewer chilies added in.
What dishes can I serve Pandu Mirchi Pachadi with. Though Pandu Mirchi Pachadi is served as a chutney to most of the staple food items prepared in the traditional South Indian cuisine, like rice, dosa, idli, vada, etc. Pandu Mirchi Pachadi can also be served as a good dipping sauce or relish accompanying snacks.
How to get the right level of sweetness while making the chutney in Pandu Mirchi Pachadi?
Well, you may use less or more jaggery needed. Of course, for most recipes, there are variations in terms of sweetness needed.
Are chilies used in Pandu Mirchi Pachadi too hot for anyone?
Again, this depends upon the tolerance limits of a person. You could easily control the heat using milder chilies or reducing its quantity.
How long can be stored in the refrigerator?
When stored in an airtight container and in the fridge up to a week. Flavours become mellow and depth wise mature with time.
Can dry red chilies be a substitute for fresh red chilies?
Fresh red chilies are used in general so that the pachadi will taste and look right. If dry red chilies are used, surely it will alter the taste and texture a bit.
Can pachadi be prepared without tamarind?
It is only because of the taste of tamarind that it makes this pachadi tangy. For this purpose, instead of tamarind, lemon juice might be used, but then it’s going to be quite different in taste.
Pandu Mirchi Pachadi is a condiment that is spicy only?
Though the pachadi has a spice factor, it has balanced sweetness and gives a tangy feel to it.
Can I add my pick of ingredients to this pachadi?
You may very much try adding other ingredients like roasted sesame seeds, roasted peanuts or grated coconut to give a varied texture and taste.
Does Pandu Mirchi Pachadi contain animal products?
Essentially, Pandu Mirchi Pachadi is vegan since no animal products go into making this.
Can I use Pandu Mirchi Pachadi as a marinade sauce for grilling or roasting?
It is also possible that you can use Pandu Mirchi Pachadi as a marinating or glazing agent in some grilled and roasted food items; it is used mainly as a condiment.
Can Pandu Mirchi Pachadi be frozen?
It really does not freeze well, besides it loses its texture, its taste, and it rehydrates awkwardly while thawing. Fresh is best or just store in the refrigerator for short time.
