Pandu Mirapakaya Pachadi or Ripe Red Chilli Pickle is a traditional pickle from Andhra Pradesh. It has a spicy flavor which goes well with hot steamed rice and ghee and also curd rice.
Always use a dry spoon and dry mixer when handling or grinding the pickle.
Ripe red chilies ½ kg
Mint leaves 5 bunches
Coriander leaves 5 bunches
Oil for frying 6 tsp
Salt as required
Mustard seeds 1 tsp
Dry red chilies 6
Methi seeds 1 tsp
Hing (inguva/asafetida) a pinch
Curry leaves 2 strands
Oil 6 tsp
Procedure for preparing Pandu Mirapakaya Pachadi:
- Rinse the red chilies in water. Drain and dry with a kitchen towel. Spread the chilies on a cloth and dry in sun for almost one hour. Then remove all the stalks from red chilies.
- Wash and drain mint and coriander leaves. Dry it well there should not be any moisture left.
- Wash and drain cloves. Dry it well there should not be any moisture left.
- Heat oil in a pan, add the red chilies and fry on medium flame 4 – 5 minutes. Remove the red chilies from flame. Keep it aside till it is cool.
- In the same oil add mint and coriander leaves and stir fry for 2 – 3 minutes. Remove from flame and keep aside. Allow it to cool.
- Grind together red chilies, mint leaves, coriander leaves and salt into a coarse paste do not add water.
- For seasoning: Heat 6 tsp of oil in a pan. Add mustard seeds when it splutters, add methi seeds and dry red chilies and fry on low flame till methi seeds changes its color to slight brown. Add curry leaves and cloves and fry for 2 minutes on low flame. Now immediately add the ground red chilli paste and stir fry on low to medium flame for 3 – 4 minutes. Put off the flame.
- Transfer the pickle into a dry bowl. Add 2 tbsp lime juice and mix well.
Andhra Pandu Mirapakayala Pachadi is ready.
- U can decrease the spice level by adding more lime juice.
- Add salt according to your preference.
- Always use a dry spoon and dry mixer when handling or grinding the pickle.
Do refer my other post :