many pachadi lovers are in great trouble these days as the doctors are suggesting many to avoid groundnuts in their daily diet mostly for those above 40... so one of my mom's friend suggested this recipe to my mom.. n we tried it today for breakfast with dosa and it tasted great... hope it is useful for you guys...
TIME TAKEN: 15 MINS, SERVES: 4
INGREDIENTS:
GREEN
CHILI’S
|
10
|
TOMATOES
|
3
MEDIUM
|
TAMARIND
PASTE
|
23
TSPS.
|
SALT
|
TO
TASTE
|
ONIONS
|
1
SMALL
|
GARLIC
CLOVES
|
10
|
FOR
TEMPERING
|
|
MUSTARD
SEEDS
|
½
TSP
|
BLACK
GRAM
|
½
TSP
|
BENGAL
GRAM
|
½
TSP
|
CURRY
LEAVES
|
5
- 8
|
RED
CHILI
|
1
|
METHOD:
Ø Grind
roughly chopped tomatoes, chili’s, salt and tamarind paste together into fine
paste. Now add garlic cloves, roughly chopped onion and grind it roughly on
speed one for a second.
Ø Heat
2 tbsps. oil in a pan, temper red chili, mustard, black grams, and Bengal gram
seeds and add curry leaves. Now add the grounded paste and cook till the
pachadi gets closer and thick (on a medium flame).
Serve it with dosa and idly with
ghee…
SUGGESTIONS:
ü
Cook the pachadi well so that it stays fresh for
longer.
ü
Can be stored for 4 – 5 days.
No comments:
Post a Comment