Wishing all my Readers a Very Happy and Prosperous Diwali. May this Diwali brings you lots and lots of happiness and big cheer in life !!!
Spicy pickles are an integral part of Andhra cuisine.As being an Andhraite I love Pickles very much.But I can't eat same pickle for long time.So I make pickles in small quantities and enjoy every Pickle.This time I was carving for Pandu Mirapakaya Pickle.So I made this Last weekend.
Pandu Mirapakaya Pachadi as the name suggests, the main ingredient that goes into this pickle are fresh red chillies, the chillies which are allowed to ripen before picking. .Making this pickle is an easier task compared to the other ones. You don't need any elaborate preparations to make this. You can have this within minutes just by grinding the required ingredients.
Recipe Source :- Veggie Platter
Fresh red chillies - 10-15
Tamarind - A lime size ball
Salt - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 3tsp
Asafoetida - A Pinch
2) Take care that the mixer which you are going to use is completely dry.
3) Grind the chillies, tamarind and salt into a coarse paste WITHOUT water.
4) Heat oil in a small pan and add mustard seeds and asafoetida.
5) When mustard seeds start to splutter, turn off the stove. Let the mustard seeds cool.
6) After that add the seasoning to the blended mixture . Stir well and store it in a glass jar or air tight container. Container should be completely dry.
7) Adjust the salt and tamarind level according to the spiciness of the red chillies.
8) This is eaten with rice & ghee. It also can be served as a side dish .
I used Thai Red Chillies here in my recipe. The spiciness of pickle reduces in few days.
Always use a DRY spoon and dry mixer when handling or grinding the pickle.
This pickle stays fresh for at least six months with the kind of fresh red chillies available in Andhra. If you are substituting with other varieties, it will stay fresh for at least 2 months afterwards you have to refrigerate it.
This is being shelved for Romaspace's Long Live the Shelf event