Tomato Pandu Mirchi Pachadi
Tomato Pandu Mirchi Pachadi Recipe is a traditional spicy chutney or dip from the Indian state of Andhra Pradesh. It is typically made with tomatoes, red chilies, and tamarind, along with other ingredients such as garlic, cumin, mustard seeds, and curry leaves.
Pre-requisites: The ingredients have to be washed thoroughly with water, dried free of moisture and then ground into a smooth paste with either a mortar or pestle or blender. The final chutney will taste sour and spicy and is used as an excellent accompaniment with rice, roti, or other Indian breads.
“Pandu Mirchi” refers to the red chili used in the recipe, common in Andhra Pradesh. “Pandu” means “ripened” in Telugu, and by name alone it indicates that chili turns red in color as one ripens.
Tips to make the perfect Tomato Pandu Mirchi Pachadi Recipe:
Better ingredients must be chosen. Fresh and red chile must be used before they become riper as they will impart the best flavor to the dish. Fresh tomatoes should be added in exact quantity so as to provide the much-required sourness to the dish.
Keeps moisture free: This is because of cleaning and drying pandu mirchi, the shelf life of our dish will increase.
Grind: Grind the chutney in mortar and pestle or blender, as smooth paste. Avoid over-grinding of which may lead to a watery chutney .
Temper the chutney: This procedure for tempering mustard seeds, cumin seeds, and curry leaves in oil gives the chutney another layer of flavor. Also ensure whole paste is cooked perfectly, since after its smooth consistency, all the oil starts coming out from it.
Taste and adjust the seasoning: Sambaram can be in need of salt or more spiciness to be within your taste. Some bit of tamarind can be added for desired tanginess for that touch and taste.
Some tips to prepare perfect and yummy Tomato Pandu Mirchi Pachadi.
You may also like to check other recipes:
Gongura Pandu Mirapakaya Nilva Pachadi,
Tomato Pandu Mirchi Pachadi
TomatoPandu Mirchi Pachadi is a traditional spicy chutney or dip from the Indianstate of Andhra Pradesh.
Ingredients
- Tomato – 500 gms.
- Pandu Mirapakaya/ red chillies – 250 gms.
- Fenugreek seeds – 1 tbsp.
- Mustard seeds – 1 ½ tbsp.
- Cumin seeds – 1 ½ tbsp.
- Tamarind – ½ cup. fist full
- Garlic cloves – 1 cup
- Chana dal – 1 tbsp.
- Moong dal – 1 tbsp.
- Dry red chilies – 7 No.
- Curry leaves – 2-3 tbsp.
Instructions
- Cut pandu mirapakaya (red chilies) in half and tomatoes in quarters.
- Dry roast fenugreek seeds, 1 tablespoon mustard seeds, and 1 tablespoon cumin seeds in a skillet over low heat. Transfer to a different plate. Allow it to cool.
- Heat a little oil in a pan and add the dry red chilies, roasting them until tender. Transfer to a different plate.
- Add a bit more oil and the tomatoes and simmer for a few minutes. Cook for a few minutes after adding the tamarind and closing the lid.
- Transfer dry roasted spices to a mixer grinder while tomatoes are cooking. Grind to a fine powder.
- In a mixer grinder, combine red chiles, roughly 20 garlic cloves, crystal salt, and produce a soft paste.
- Heat a small amount of oil and add the chana dal, moong dal, mustard seeds, and cumin seeds.
- Stir in the remaining garlic cloves, dried red chilies, and curry leaves. Mix this seasoning into the tomato pandu mirchi pachadi.
Recipe Video
How to make tomato pandu mirchi pachadi:
1. Slice pandu mirapakaya (red chilies) into two halves and tomatoes into four halves.
2. In a pan dry roast fenugreek seeds, 1 tbsp. mustard seeds and 1 tbsp. cumin seeds on low flame. Transfer to another plate. Let it cool.
3. Add little oil and put dry red chilies and roast for a while till they turn soft. Transfer to another plate.
4. Put a little more oil and add tomatoes and cook for a while. Add tamarind and close the lid and cook for a while.
5. While tomatoes are being cooked, transfer dry roasted spices in a mixer grinder. Grind to soft powder.
6. Put red chiles in a mixer grinder, add approximately 20 No. garlic cloves, crystal salt and make a soft paste.
7. Add cooked tomato paste along with chilli paste and add fenugreek-mustard powder and mix well.
8. Heat little oil and put chana dal, moong dal, mustard seeds and cumin seeds.
9. Add remaining garlic cloves, dry red chilies, curry leaves. Put this seasoning over tomato pandu mirchi pachadi and mix well.
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