Most of the pachadi recipes you will find on my blog are simple and straightforward with minimal ingredients. The key is to use farm fresh vegetables and good quality ingredients. 1 Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter. Add the green chillis (remove the stalks) and fry for 3-4 mts. Remove from heat and cool. In the same pan, add a tsp of oil add the urad dal and saute till the dal turns red. Remove from heat and cool. 2 Grind the sauteed green chili mixture, urad dal, jaggery, tamarind and salt to a paste. Add few tbsps water while grinding. 3 Heat oil in a pan, add the mustard and let them splutter. Add curry leaves and turn off heat. Pour this seasoning over the chutney and serve with any tiffin like idli or dosa. Prep & Cooking: 15 mts Cuisine: Andhra . 1 tbsp minapapappu/black gram dal/urad dal ¼ tsp cumin seeds/jeera/jeelakara (optional) 1 tbsp tamarind paste 1 tsp jaggery or sugar salt to taste 3 tsps oil For seasoning/poppu/tadka: 1/2 tsp mustard seeds/aavaalu/ria few curry leaves 1/2 tsp oil
