Beerakaya pachadi

Beerakaya Pachadi Recipe:


Beerakaya - 1 medium  to large size

Tomatoes- 3 or 4 

Chinthapandu - 3,4 pieces 



Crushed Red chilli as needed

Tumeric - pinch

Garlic gloves- 7 or 8

Cilantro - handful

Oil - 3, 4 tablespoons

Cumin seeds - 1/2 tsp

Coriander seeds - 1/4 tsp

Saseme seeds - 2 tsp


Procedure:


Fry cumin and coriander seeds in the oil


Add beerakaya pieces, curry leaves (optional) and fry them until half cooked


Add tomatoes, salt, chinthapandu, tumeric, red chelli, sesame and cook them together on low heat ( to grinder consistency)


Turn off the stove, add citantro and garlic pieces (while it is hot)


Grind everything into pachadi (should be little crunchy)

Comments

  1. NupooraFebruary 7, 2021 at 9:01 AM

    10/10 would recommend. Bagundi.

    ReplyDelete
  2. Reddypuram RecipesMarch 22, 2021 at 1:30 PM

    Each chinthapandu pieces should be equivalent to 2 inch long pieces of shaved, dried bark (or one small bouncy ball worth of moist thai tamarind)

    ReplyDelete

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