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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Green chillies - 500 gm
- Tamarind(Puli) juice made thick from 500 gm seedless tamarind -
- Linseed(Til or Ellu) - 100 gm
- Mustard seeds - 100 gm
- Jaggery(As reqd, Sharkkara) -
For seasoning:-
- Oil(A little) -
- Mustard seeds -
- Dry red chillies(Kollamulaku) -
- Fenugreek seeds(A pinch, Uluva) -
- Curry leaves -
Ingredients
For seasoning:-
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Instructions
- Boil the green chillies in the tamarind juice, till tender.
- Add salt to taste but a little towards the higher side.
- When the tamarind-chilly mix thickens to a spreading consistency, remove from fire.
- Add the jaggery while the mix is hot.
- Close the vessel and keep aside for half an hour.
- Meanwhile, roast the linseed followed by the mustard seeds and powder both together and set aside.
- Open the vessel and stir well to mix the melted jaggery.
- Add the mustard-linseed powder.
- Heat a little oil in a small frying pan.
- Splutter mustard seeds.
- Add dry red chillies, fenugreek seeds and curry leaves.
- Pour the above seasoning into the pachadi.
- Cool thoroughly and store in a clean, dry and airtight bottle.
- :- Can be served as an accompaniment to rice or as a chutney for snacks.
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