PACHI MIRCHI PACHADI

PACHI MIRCHI PACHADI IS VERY FAMOUS SOUTH INDIAN ROTI PACHADI, ESPECIALLY IN MY NATIVE PLACE,WHEN MY FAMILY AND MY COUSINS FAMILY WENT TO MY NATIVE PLACE FOR A OCCASION IN THE DINNER, THEY INCLUDED THIS PICKLE . IT WAS TOO SPICY,BUT OUR PARENTS WERE VERY  HAPPY TO EAT THIS PICKLE AND THEY REMEBERED THEIR OLDEN DAYS .

INGREDIENTS:

GREEN CHILLIES	10(ACCORDING TO SPICINESS)
TOMATOES	2-3
CORIANDER SEEDS	1TSP
CURRY LEAVES	FEW
TAMARIND THOOKU(CHINTAKAYA THOKKU)	3TSP (ACCORDING TO THE SOURNESS)
JEERA	1TSP
ONIONS	1 (WITH OUT CHOPPED)
DONDAKAYA	100GRAMS
BENDAKAYA	6-7
GARLIC	2-3
CORIANDER	FEW FOR GARNISH
SALT	AS DESIRED
OIL	1-2TSP

METHOD:

• HEAT 1/2 TSP OIL IN A KADAI ADD GREEN CHILIES AND FRY IT UNTIL IT TURNS TO BROWN COLOUR,THEN ADD CORIANDER SEEDS AND FRY IT FOR 2-3 MINUTES,TO THIS ADD CURRY LEAVES AND FRY IT FOR 2 MINUTES,LASTLY ADD JEERA FRY IT UNTIL IT FLAVOURS AND KEEP IT ASIDE.

• HEAT 1 TSP OIL IN THE SAME KADAI AND ADD CHOPPED LADY’S FINGER AND FRY IIT UNTIL THE RAW SMELL DISAPPEARS AND KEEP IT ASIDE.

• THEN ADD CHOPPED DONDAKAYA IN THE SAME KADAI AND FRY IT FOR FEW MINUTES.

• HEAT REMAINING OIL IN A KADAI AND ADD CHOPPED TOMATO AND SAUTE IT.

• NOW  GRIND ALL THE INGREDIENTS WITH DESIRED SALT AND  LASTLY ADD ONIONS AND GINGER

• 

• SERVE IT IN A SERVING BOWL AND GARNISH IT WITH CORIANDER.

NOTES:

• I PREFER  GRINDING STONE FOR THIS ROTI PACHALAU BECAUSE WHEN WE USE MIXER GRINDER IT BECOMES SO SOFT AND SMOOTH I DONT LIKE IT FOR ROTI PACHALU
• WHEN WE USE GRINDING STONE THE ORDER OF GRINDING IS FIRST ADD GREEN CHILLIES,CORIANDER SEEDS,JEERA,THEN TOMATOES, VEGETABLES,TAMARIND THOKKU,SALT AND LASTLY JUST GIVE SLIGHT GRIND FOR ONION AND GARLIC