Friday, February 19, 2010
మినుముల చింతపండు పచ్చడి: Minumula chintapandu pachadi- Black gram & Tamarind Chutney
1/2 cup whole Black gram seeds (sabut urad dal/Minumulu)
1 Tsp Mustard seeds/Avalu
10 Dry Red chillys/yendumirapakayalu (as per taste)
1/2 Tsp fenugreek seeds or powder (Methi/Menthulu)
1/2 Tsp Asafoetida (Hing/inguva)
1 large lemon sized tamarind pulp (tastes good with only freshly made paste)
11/2 tbs oil
Salt to taste
1/2 tsp jaggery (Gud/bellam)
(You may use brown sugar instead of jaggery.)
Soak tamarind in warm water for about half an hour.
Roast urad dal with few drops oil until it turns red and set aside to cool.
Heat oil in a small pan: add mustard seeds, fenugeek seeds, red chillys, turn off heat when done, add hing and leave to cool. Grind along with jaggery/sugar and salt.
To the above mixture add tamarind and grind again.
Take half of urad dal, above ground mixture and grind coarsely.
Make sure urad dal is not completely mashed.
Add remaining urad dal and grind just by pressing the wipping button.
This chutney is very tasty.
Serve it with hot rice and ghee.
Tastes great with the combination of kandi pachadi and kandi podi.
This pachadi tastes better day by day.