Cuisine: Andhra Pradesh state of India
Ingredients:
Indian gooseberry – 1 kg
Tamarind – 25gm
Lemons – 3
Turmeric powder – 1 teaspoon
Salt – 1/2 cup
Chilli powder – 1/2 cup
Garlic (finely ground) – 125gm
Method:
Wash the indian gooseberries thoroughly and wipe away all the moisture with a cotton cloth. Chop the indian gooseberries into small pieces and remove the seeds. Put the chopped pieces into a glass or ceramic jar. Add turmeric powder and mix well. Close the lid leave it aside for 3 days. 3rd day morning, put tamarind in the middle of the Indian gooseberry pieces. Evening, grind the pieces into a fine paste in a mortar and pestle. Add salt, chilli powder, ground garlic and grind again. In the end, add lemon juice and mix well. Store in a ceramic or glass jar.
Note:
Usirikaya thokku pachadi can be kept for more than a year.
Store the pachadi in a jar and take out a small quantity into a small jar for serving. This prevents the pachadi from spoiling. Make sure your palms and the spoon is moisture-free everytime you touch the pachadi.
Make sure your palms and all the utensils are moisture-free before touching the ingredients while making the pachadi.
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