Pachi Nimmakaya Pachadi


Lemon- 12 (ripe and yellow coloured)
Oil- 1 small cup
Asafoetida- 1/8 tsp
Red chilli powder- 1 cup (as per taste)
Methi(fenugreek) seeds- 2 tsps
Mustard seeds- 2 tsps
Salt - as required
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt


Fry mustard seeds and methi seeds seperately in a pan ( without any oil ) and powder them . Cut lemons into small pieces,add salt to it and keep it in a dry vessel with lid for 3 to 4 days . Sundry it for 3 days by keeping muslin cloth on the vessel. After 3 days add methi and mustard powder, dry red chilli powder to it and add salt . Heat oil and put a pinch of asafoetida and mix it in pickle . Cool it and Store in a dry bottle . Use a dry spoon for serving. It will be very tasty with sour and hot flavour.

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