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Teepi Kakarakaya Pachadi
Am again after a lot wanted relaxation. Thanks expensive readers for sending variety, coronary heart warming needs my means.
A a lot cherished and relished vegetable in our house is bitter gourd. A favourite of mine is right this moment’s bitter gourd pickle with a candy taste that occurs to be certainly one of Amma’s specialty dishes. What makes it palate pleasing is the addition of jaggery and tamarind mixed with a tempering of curry leaves and dals that add for a little bit of crunch. Candy, bitter and tangy flavors which can be attractive and addictive. Bitter gourd by no means tasted higher.
Farm recent bitter gourds ~ Peeled, de-seeded and sliced bitter gourd
The bitter gourds you see within the image above are freshly plucked off the vine. Make sure that you utilize tender recent bitter gourd. Discard the exhausting seeds. Style and modify salt and chili powder until it strikes the proper steadiness with the tang and candy flavors. Retains properly when refrigerated for a number of weeks.
Teepi Kakarakaya Pachadi Recipe
Recipe Supply & Prep: Amma
Prep & Cooking: 45 mts
Delicacies: Andhra
.
1 kg bitter gourds/kakarakayalu/karela, wash, dry, evenly peel and slice
100 gms tamarind
100 gms jaggery or sugar
2 tbsps pink chilli pwd (modify)
1/2 tsp dry roasted methi pwd
1 tsp mustard pwd
1 tbsp coriander pwd
1 1/4 tbsps salt (modify)
For tempering/tadka/poppu:
12-15 peeled and crushed garlic cloves
15-20 recent curry leaves
1 tsp mustard seeds
1/4 tsp methi seeds/fenugreek seeds/menthulu
1/2 tbsp cut up gram dal (elective)
1 tbsp chana dal (elective)
3-4 dry pink chilies, tear and de-seed
7-8 tbsps oil
1 Lower the bitter gourd size clever and slice as proven within the image above. Deep fry the sliced bitter gourd to a light-weight brown shade. Drain and maintain apart.
2 In a chrome steel vessel, add the tamarind and sufficient water until the tamarind is immersed. Convey it to a boil and switch off warmth and funky.
3 As soon as cool, pour this into the blender jar together with salt, chili pwd and jaggery syrup or sugar. Grind a clean paste, take away and maintain apart. (this will likely be of a pouring consistency)
4 Warmth oil in a heavy bottomed vessel, as soon as sizzling, scale back flame to medium. Add mustard seeds and as they splutter, add cut up gram dal, channa dal and methi seeds and permit them to show pink. Add curry leaves and crushed garlic and saute for a half a mt on low flame.
5 Instantly add the bottom tamarind-jaggery paste and mix. Add coriander pwd, mustard pwd and methi pwd and mix. Let it prepare dinner for a mt on low-medium flame.
6 Add the deep fried bitter gourd items and mix. Prepare dinner on low flame for 4-5 mts. Flip off warmth.
7 Cool and retailer in an hermetic bottle. Refrigerate.
Notice:
If utilizing jaggery, add few tbsps of water and permit it dissolve over low flame. Pressure it for any particles and comply with remainder of the recipe.
Candy Bitter gourd pickle ~ Meetha Karela Achar
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