Monday, September 7, 2009

RED CHILI PICKLE(TWO VARIATIONS)

I bought fresh red chilis in the Indian grocery store today,with this I made two different varieties of chili pickle,the pickle in the big jar is the tokkudu pachadi and the small one is the pandu mirchi nugula pachadi,both are different and tastes delicious,I am sending this for lakshmi's http://delightsofcooking.blogspot.com for the current event "Think spice" hosted by her , and also to http://sunitabhuyan.com event started by sunita .the recipes are as follows.

INGREDIENTS FOR THOKKUDU PACHADI:
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  1. Red chilis-10
  2. Tamarind-Goose berry size
  3. Roasted Cumin fenugreek powder-1/4Th spoon
  4. Salt-to taste
  5. Mustard powder-1/2 teaspoon

METHOD:
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  1. Grind chilis and salt coarsely and place the mixture in a dry container,put the tamarind in and mix well.
  2. Let it rest for 3 days.
  3. Next grind it to a paste to this add the powders and store in the air tight container
  4. When ever you like to eat the pickle,take some quantity and make seasoning with hing,cumin,mustard and crushed garlic
  5. Add a tea spoon of ghee in the steamed rice and mix the pickle
  6. It tastes delicious


INGREDIENTS FOR PANDU MIRCHI NUVVULA PACHADI:
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  1. Chili's chopped like rings-5 cups
  2. Roasted sesame seed powder-1 cup
  3. Mustard seed powder-1/2 cup
  4. Salt-1/2 cup
  5. Lemon juice-1 or 2 big lemon
  6. Turmeric-1 teaspoon
  7. Cumin Fenugreek powder-1 teaspoon

SEASONING:

  1. Oil-1 cup
  2. Cumin-1 table spoon
  3. Mustard - 1 table spoon
  4. Hing-1/4 Th teaspoon

METHOD:

Mix all the ingredients and place in adry container.

Make seasoning and cool ,now add to the pickle and mix well

Enjoy with rice

Lemon juice gives extra flavour to the pickle

these two pickles have different tastes,both are delicious.