Pesara Pappu Pachadi
I discovered about the existence of this kind of pachadi only after my wedding.This was first prepared by my MIL for KrishnaAstami.Instantly loved this pachadi for its part-spicy, part tangy taste !
Ingredients
1 cup pesara pappu/split yellow moong dal
6/8 dry red chilies (throw in a couple of more if you like it spicy!)
4/5 garlic cloves
1 tea spoon dry coriander seeds/coriander powder
1/2 tea spoon cumin seeds/jeera
1/2 tea spoon mustard seeds /rai
a pinch of hing/asafoetida
a few curry leaves
1/4 tea spoon turmeric
1 tea spoon salt/as desired
1 table spoon oil (the chutney tastes best when peanut oil is used)
Cooking Process:
Step 1: Take a clean non-stick pan.
Step 2: Ignite the Stove and Place the pan on it and let the pan get heated. Let all the water in the pan evaporate.
Step 3: Add the pesara pappu to the pan and fry it till the dal changes color to brown. Keep turning the dal around in the pan with the spatula so that all the seeds are fried evenly.Pesara Pappu has a distinct odor which it lets out during frying. Once you start getting the odor that means it is fried to the right consistency.
Step 4: Remove the fried dal into any plate.
Step 5: Replace the pan onto the stove and add 1/2 tablespoon of oil to it.
Step 6: Once the oil is heated, add coriander seeds, red chilies and garlic. Let it fry for a minute and remove the contents of the pan to the same plate in which you placed the fried dal.
Step 7: Empty the contents of the above plate into a mixie jar, add salt and grind to a fine paste.
Step 8: Replace the pan onto the stove and add 1/2 tablespoon of oil to it.
Step 9: Once the oil is heated, add mustard seeds, curry leaves, a pinch of hing and turmeric powder. Let it fry for a minute and add this to the chutney.
Step 10: You can add a tangy flavour to the chutney by adding lime juice to it.
Eating Process:
Mix the chutney with hot boiled white rice and Eat!
Acknowledgments : Mother-In -Law
Ingredients
1 cup pesara pappu/split yellow moong dal
6/8 dry red chilies (throw in a couple of more if you like it spicy!)
4/5 garlic cloves
1 tea spoon dry coriander seeds/coriander powder
1/2 tea spoon cumin seeds/jeera
1/2 tea spoon mustard seeds /rai
a pinch of hing/asafoetida
a few curry leaves
1/4 tea spoon turmeric
1 tea spoon salt/as desired
1 table spoon oil (the chutney tastes best when peanut oil is used)
Cooking Process:
Step 1: Take a clean non-stick pan.
Step 2: Ignite the Stove and Place the pan on it and let the pan get heated. Let all the water in the pan evaporate.
Step 3: Add the pesara pappu to the pan and fry it till the dal changes color to brown. Keep turning the dal around in the pan with the spatula so that all the seeds are fried evenly.Pesara Pappu has a distinct odor which it lets out during frying. Once you start getting the odor that means it is fried to the right consistency.
Step 4: Remove the fried dal into any plate.
Step 5: Replace the pan onto the stove and add 1/2 tablespoon of oil to it.
Step 6: Once the oil is heated, add coriander seeds, red chilies and garlic. Let it fry for a minute and remove the contents of the pan to the same plate in which you placed the fried dal.
Step 7: Empty the contents of the above plate into a mixie jar, add salt and grind to a fine paste.
Step 8: Replace the pan onto the stove and add 1/2 tablespoon of oil to it.
Step 9: Once the oil is heated, add mustard seeds, curry leaves, a pinch of hing and turmeric powder. Let it fry for a minute and add this to the chutney.
Step 10: You can add a tangy flavour to the chutney by adding lime juice to it.
Eating Process:
Mix the chutney with hot boiled white rice and Eat!
Acknowledgments : Mother-In -Law
posted by Jo at 5:38 PM
4 Comments:
Hey this is cool. Good good. We will get more recipes. I am bored of cooking the same things again and again. This will more variety into my cooking.:)
The use of the word Pappu revealed something about you. Either you are yourself an andhrite or that atleast S is one because as far as I know only andhrites use the word pappu. ;)
hey hardu,
you guessed it right, I am a telugu by marriage..S is gulti :)
And you? Are you from North India? Your name sounds north Indianish. Am I right? ;)
we make this pacchadi slightly differently. we dont fry the pappu, dont add coriander and garlic. the rest is same . but this version also is very good.
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