INGREDIENTS: 2 brinjal( Eggplants )(big and fat)
1 small juicy tomato
1 small onion
1 tsp urad dal
tsp chana dal
1/2 tsp mustard seeds
1 tsp red chilli powder
salt to taste
a pinch of turmeric lemon sized tamarind 1 to 2 tsp
jaggery (as per your taste)
coriander leaves to garnish METHOD: 1.Soak tamarind in water. Apply oil on the eggplants, set the oven to broiler and broil the eggplants for about 10 min. on each side. You may even roast them on the stove top.
2. Heat a tsp of oil in a pan and add the urad, chana, mustard. Once they turn to brown color add onion and saute until it becomes translucent.
3. Add tomatoes, add 1/4 cup of water, cover and cook until tomatoes become tender.
4. Now take the pan off the stove, peel the eggplants, extract the tamarind pulp and put them into the same pan. Mash the eggplants with a fork.
5.Add salt, red chilli powder, turmeric and a 1 to 1 1/2 cups of water. Add a tsp of jaggery or sugar. Mix them all together and your pulusu pachadi is ready to be served. It goes well with rice or roti.
Ingredients:
1 medium size dosakai (melon cucumber) weighs about 350gms
10 green chillies, cut lenghtwise (you can reduce as per your spice level)
1 tsp dhaniya (coriander seeds)
1 tsp jeera (cumin seeds)
Handful of toasted peanuts, peeled
3 tbsps of chintakai thokku
1 tbsp of cilantro, chopped
Salt as per taste
1tsp of oil
for tempering/tadka:
1 tsp of mustard seeds
few curry leaves
a pinch of asafeotida
1 tsp of oil
Method:
Peel the dosakai (melon cucumber), deseed and chop into very small and thin pieces or cubes.
- Heat the oil and add green chillies, saute it till cooked and be sure not to burn them.
- To this add dhaniya (coriander seeds) and jeera (cumin seeds) and fry for a min, cool and keep aside
- First grind roasted peanuts and add the chillies, chintakai thokku, cilantro, salt and just grind coarsely so that all ingredients are mixed well.
- Mix this with dosakai pieces and keep aside.
- For tempering heat a tsp of oil, add mustard seeds let them splutter, add curry leaves and fry for a few seconds on low heat.
- Lastly add a pinch of hing/ asaefotida and pour the tempering on the pachadi, mix well and serve with hot rice.
