Pandu Mirchi Pachadi | Red Chilli Pickle
Pandu Mirchi Pachadi Recipe is a traditional South Indian chutney or relishes made with ripe red chilies and Tamarind pulp. “Pandu” means ripe in Telugu, the language spoken in the Indian states of Andhra Pradesh and Telangana, where this dish originates. “Mirchi” refers to chilies, and “pachadi” means chutney.
About Pandu Mirchi Pachadi
The chilies are cleaned with water and dried under a fan or in a shadow place to make them dry. They are then ground to paste adding tamarind to reduce their spiciness. It is then added to seasoning and then cooked for a while to reduce its spiciness and balance its flavor.
The pachadi is typically served as a condiment or side dish to accompany rice, dosas (South Indian savory pancakes), idlis (steamed rice cakes), or other South Indian meals. It adds a tangy, spicy, and slightly sweet flavor to the meal.
Red Chili Pickle is known for its unique combination of heat from the chilies, sourness and sweetness from the tamarind. It is a popular and versatile dish in Andhra Pradesh and Telangana cuisine, adding a burst of flavors to the meal.
Here are a few finger-licking recipes:
Kothimeera pandu mirapakaya pachadi,
Gongura pandu mirchi niluva pachadi,
How to make Pandu Mirchi Pachadi Recipe:
1. First let’s prepare fenugreek mustard powder for which we need to dry roast fenugreek and mustard seeds in equal portions on low flame. Transfer to another plate and let cool.
2. Once cooled, transfer them into a mixer grinder and grind them to soft powder.
3. In a mixer grinder add crystal salt and tamarind, grind to a powder.
4. Clean and dry red chilies. Cut them into two halves and put them in a mixer grinder along with salt powder.
5. Sprinkle turmeric powder, 20 No. garlic cloves and grind to a soft paste. Transfer to another bowl.
6. Pour already ground fenugreek and mustard powder over pandu mirchi pachadi and mix well.
7. Heat oil in a pan and add chana dal, moong dal and ½ tbsp. mustard seeds.
8. Add cumin seeds, whole dry red chiles, 15-20 No. garlic cloves, curry leaves and a pinch of hing.
9. Put red chili paste over seasoning and cook for a while and then transfer pandu mirchi pachadi recipe to a bowl.
Watch this recipe video on >> Youtube.
Tips to help you prepare a delicious and flavorful Pandu Mirchi Pachadi Recipe:
Choose the right ingredients: Select fresh and ripe red chilies and fresh tamarind for authentic flavor. Ripe chilies add a subtle spiciness, while tamarind provides the tanginess to the chutney.
Adjust spice levels: If you prefer milder chutney, remove the seeds from the chilies before using them. You can also reduce the number of chilies used or substitute them with milder varieties.
Roast or sauté the chilies (Optional): Heat a little oil in a pan and roast or sauté the chilies until they become slightly charred and aromatic. This process enhances their flavors and reduces their spiciness.
Balance the flavors: Adjust the quantities of tamarind, jaggery (optional), and salt according to your taste preferences. Tamarind adds tanginess, jaggery provides sweetness, and salt balances the flavors.
Blend to a smooth paste: Using a blender or mortar and pestle, grind all the ingredients together until you achieve a smooth paste. Do not add water to enhance the shelf life of the pickle.
Tempering: Adding a tempering or tadka not only enhances the flavor but reduces spiciness. Heat some oil in a small pan, add mustard seeds, dals and a pinch of asafetida (hing). Put ground red chilies in temper and cook for a while to reduce their spiciness.
Allow flavors to meld: Let the pachadi sit for a while to allow the flavors to meld together. This will enhance the taste and make it more delicious.
Remember, these tips are general guidelines, and you can adjust the recipe according to your taste preferences. Enjoy your homemade Pandu Mirchi Pachadi as a delightful accompaniment to your meals!
Pandu Mirchi Pachadi Recipe Card
PanduMirchi Pachadi is a traditional South Indian chutney or relishes made with ripered chilies and Tamarind pulp.
Ingredients
- Red chilies – 250 gms.
- Fenugreek seeds – 1 tbsp.
- Mustard seeds – 1 ½ tbsp.
- Crystal salt – ½ cup
- Tamarind – 1 cup
- Turmeric powder – ½ tbsp.
- Garlic cloves – 50 No.
- Oil – 100 ml.
- Chana dal – 1 tbsp.
- Moong dal – 1 tbsp.
- Cumin seeds – ½ tbsp.
- Whole dry red chilies – 3 No.
- Curry leaves – 2-3 tbsp.
- Asafetida/ Hing – a pinch
Instructions
- First, make fenugreek mustard powder by dry roasting fenugreek and mustard seeds in equal parts on a low flame. Allow to cool on a separate plate.
- Once they have cooled, place them in a mixer grinder and crush them to a soft powder.
- Grind crystal salt and tamarind to a powder in a mixer grinder.
- Wash and dry the red chilies. Cut them in half and place them in a mixer grinder with salt powder.
- Grind to a soft paste with turmeric powder 20 garlic cloves. Transfer to a different bowl.
- Pour the pandu mirchi pachadi over the already ground fenugreek and mustard powder and stir well.
- In a pan, heat the oil and add the chana dal, moong dal, and 12 teaspoons of mustard seeds.
- Combine cumin seeds, whole dried red chiles, 15-20 garlic cloves, curry leaves, and a pinch of hing in a mixing bowl.
- Pour in the red chili paste and simmer for a few minutes before transferring the pandu mirchi pachadi dish to a bowl.
Recipe Video
FAQ:
1. What is Pandu Mirchi Pachadi? Pandu Mirchi Pachadi is a traditional South Indian chutney or relish made from ripe red chilies, tamarind, jaggery, and other spices. It’s known for its unique combination of sweet, tangy, and spicy flavors.
2. What does “Pandu Mirchi” mean? “Pandu Mirchi” is a Telugu term that translates to “ripe chili” in English. It refers to red chilies that have fully ripened and turned a vibrant red color.
3. How is Pandu Mirchi Pachadi made? Ripe red chilies are roasted and then blended with tamarind, jaggery, salt, and other spices to create a flavorful and balanced chutney.
4. Is Pandu Mirchi Pachadi very spicy? The level of spiciness in Pandu Mirchi Pachadi can vary based on the type of red chilies used and personal preference. It’s generally moderately spicy, but you can adjust the spice level by adding more or fewer chilies.
5. What dishes can I serve Pandu Mirchi Pachadi with? Pandu Mirchi Pachadi is often served as a side condiment with traditional South Indian meals, including rice, dosa, idli, vada, and more. It can also be used as a dipping sauce or relish with snacks.
6. Can I adjust the sweetness of Pandu Mirchi Pachadi? Yes, you can adjust the amount of jaggery or sweetener to achieve the desired level of sweetness. Some variations of the recipe might use different levels of sweetness.
7. Is Pandu Mirchi Pachadi spicy for all palates? The spiciness can vary depending on individual tolerance levels. You can adjust the spiciness by using milder chilies or reducing the quantity.
8. How long can I store Pandu Mirchi Pachadi? Pandu Mirchi Pachadi can be stored in an airtight container in the refrigerator for up to a week. The flavors tend to mature and deepen over time.
9. Can I use dried red chilies instead of fresh ones? Fresh red chilies are typically used to achieve the desired flavor and texture. Dried chilies might alter the taste and consistency of the pachadi.
10. Can I make Pandu Mirchi Pachadi without tamarind? Tamarind provides the tangy flavor to the pachadi. If you prefer, you can use a substitute like lemon juice, but it will result in a slightly different taste.
11. Is Pandu Mirchi Pachadi a spicy condiment only? While it does have spiciness, Pandu Mirchi Pachadi also balances sweetness and tanginess, creating a multi-dimensional flavor profile.
12. Can I add other ingredients to customize the pachadi? You can experiment by adding ingredients like roasted sesame seeds, roasted peanuts, or grated coconut to enhance texture and flavor.
13. Is Pandu Mirchi Pachadi suitable for a vegan diet? Yes, Pandu Mirchi Pachadi is typically vegan, as it doesn’t contain any animal-derived ingredients.
14. Can I use Pandu Mirchi Pachadi as a marinade or sauce for grilling or roasting? While it’s traditionally used as a condiment, you can certainly experiment with using it as a marinade or glaze for grilled or roasted dishes.
15. Can I freeze Pandu Mirchi Pachadi for long-term storage? Freezing might alter the texture and taste of the pachadi. It’s best enjoyed fresh or stored in the refrigerator for shorter periods.
