Pandu Mirapakaya Pachadi – Andhra Red Chili Chutney Recipe
Embark on a culinary journey to Andhra Pradesh with this vibrant and flavorful Pandu Mirapakaya Pachadi, or Andhra Red Chili Chutney. This delightful side dish, infused with the warmth of fresh red chilies and the tanginess of tamarind, serves as a perfect accompaniment to a variety of dishes, particularly Ghee Roast Dosa and Keerai Sambar. With a preparation and cooking time of just 20 minutes, this vegetarian recipe yields about four servings and is sure to elevate your meal experience with its authentic taste and aroma.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Red Chilies | 100 grams |
| Tamarind Paste | 1 tablespoon |
| Gingelly Oil | 2 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Methi Powder (Fenugreek Powder) | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~100 kcal |
| Protein | ~2 g |
| Carbohydrates | ~5 g |
| Fat | ~9 g |
| Fiber | ~1 g |
Preparation Steps
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Chili Preparation: Begin by removing the stalks from the fresh red chilies. Rinse them thoroughly under cold water to ensure they are clean, and then pat them dry with a kitchen towel.
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Frying the Chilies: Heat a small amount of gingelly oil in a heavy-bottomed pan over medium heat. Add the fresh red chilies and sauté them gently for about 2 minutes until they are slightly blistered but not burned. Once they are fried, remove the chilies from the pan and set them aside to cool slightly.
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Grinding the Chutney: Once the chilies have cooled to room temperature, transfer them to a blender along with the tamarind paste. Grind the mixture until it reaches a smooth texture or your desired consistency. Be sure to scrape down the sides of the blender as needed, and refrain from adding too much water to maintain a rich and thick chutney.
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Tempering the Chutney: In the same pan, heat the remaining 2 tablespoons of gingelly oil. Add the mustard seeds, allowing them to crackle, which should take just a few seconds. Then, sprinkle in the asafoetida and allow it to fry for about 10 seconds, releasing its unique aroma.
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Combining and Cooking: Carefully add the ground chili-tamarind mixture to the pan with the tempered spices. Cook this mixture on low heat for approximately one minute, allowing the flavors to meld together beautifully.
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Cooling and Storing: Turn off the flame and let the Pandu Mirapakaya Pachadi cool down to room temperature. Once cooled, transfer it into an airtight container and store it in the refrigerator, where it can be kept for up to a week.
Serving Suggestions
To fully appreciate the vibrant flavors of this Andhra Red Chili Chutney, serve it alongside warm Ghee Roast Dosa and a comforting bowl of Keerai Sambar for a fulfilling breakfast or as part of a delightful South Indian meal. This chutney not only complements these dishes but also enhances the overall dining experience with its spicy and tangy notes.
With its simple yet effective preparation, Pandu Mirapakaya Pachadi is a fantastic way to bring the essence of Andhra cuisine into your home kitchen, inviting everyone to savor the love and tradition that accompanies each flavorful bite. Enjoy your culinary adventure!
