Telugu Food Recipes: When you have fever and cold, your mouth becomes bitter and you don’t want to eat anything. At such a time, if you eat these green chilli paste, which is ground into hot rice without oil, in the village way… the taste is different. Now let’s see how to make this traditional pachadi that brings an ambrosial taste to the mouth in moments.
Village taste..
In this modern age we are adding oils and spices in every dish. But in the times of our grandmothers and grandmothers, we used to eat mouth-watering pickles in just five minutes without even a drop of oil. The taste of those rural dishes is different. Now we are going to talk about green chillies and green chillies also belong to that category. Its specialty is that no oil is used in this. It can be made amazingly with only raw ingredients, without oil and without any added sugar. It is an elixir-like medicine for those who suffer from illness and have their mouth shut.
Ingredients (slightly spicy.. very tasty..)
Simple items in your kitchen are enough to make this mouth-watering rustic curry.
Green Chillies: One 12 (A few ripe red chillies in it will add green color and taste)
Curry leaves: a pinch (fresh will give a better aroma)
Garlic cloves: one seven
Tamarind: About the size of a large lemon (soak in water for five minutes beforehand)
Rock salt: to taste (rock salt gives the greens a vintage taste rather than regular salt)
Cumin: One teaspoon
Onion: One large (chopped)
Mouthwatering recipe..
If the rolls are available, you can add it to the roti, or else let’s see how to bring a taste like roti pachadi in the mix itself.
First Phase Grinding:
First, take a mixing jar and put the green chillies, green curry leaves and pre-soaked tamarind (juiced and only tamarind) in it. Add green cumin seeds and enough rock salt to taste. All these should be mixed once without adding water at all.
Green Sharpness:
After this little grinding, we have to pour the tamarind soaked water little by little and turn it once again. But here is a little secret. Don’t make the paste too soft. Also the chillies should not be chopped. If it is medium and raw, the aromas of green chillies and curry leaves will come out wonderfully.
Final Touch:
Now the real magic begins. Crush the garlic cloves that we have taken in the mixing jar. Then add the chopped onion pieces in it and turn the mixer on and off only once (pulse mode can be used) so that the onion pieces are not too soft and hit the mouth here and there. That’s it.. Ghumaghumalade Palleturi Green Chili Pachdi is ready!
Amrit is eaten with what?
It is good to eat this green leafy vegetable in hot rice with a little ghee. But, the satisfaction of eating this green tea in Rayalaseema special ragi sangati is different. Also, there is no better addition than this to nibble the remaining chaddi rice and peruganna at night. Not only in rice but also in all kinds of Tiffins like Upma, Idli, Chapati, Puri, Dosa etc. Due to the absence of oil, it is very beneficial for health. If kept in the fridge it will stay fresh for two to three days without spoiling.
Traditional recipes like these, which provide health to health and taste to taste, also improve our digestion. If you want to eat something spicy and sour in your mouth when your mouth is not good.. without delay, grind this green leafy vegetable and give it to them at home. Once you taste it, you want it again and again!
