Pachimmirchi Pachadi Recipe: Preparing an Andhra Pradesh-style Spicy-Sweet Sauce from Green Chilies

Turmeric is a magical spice of Indian cuisine that gives dishes color and flavor. Furthermore, it is known for its medicinal properties. People usually use turmeric as a seasoning, but with the arrival of winter, fresh raw turmeric appears in the market.

It is known that in Rajasthan, a special type of dish made from raw turmeric is prepared, called Rajasthani Raw Turmeric Vegetable. This is a traditional and popular winter dish of Rajasthan, prepared specifically using ghee (desi ghee).

The specialty of this vegetable mix lies in its unique taste and traditional method of preparation. It includes raw turmeric, yogurt, spices, green chili, and ghee. In winter, it is eaten with bread, paratha, or bajra (millet) bread. If you want to cook something new and traditional this season, you can easily make Rajasthani Raw Turmeric Vegetable at home.

How to prepare Rajasthani Raw Turmeric Vegetable?

Certain ingredients are used to prepare the raw turmeric vegetable mix. After cooking is complete, add garam masala and mix thoroughly. When oil starts separating from the vegetable mix, turn off the gas. It is served hot with bajra, missi, or paratha.

Why is raw turmeric vegetable special in winter?

Raw turmeric contains a natural component called curcumin, which has antioxidant and anti-inflammatory properties. Turmeric has been used for a long time in Indian cuisine. Nevertheless, it should not be considered a cure for any diseases. This vegetable mix, prepared with ghee and spices, can become a traditional and tasty option for winter dishes.

After potatoes, onion is one of the most frequently used vegetables, and the dish is considered incomplete without it. In South India, there is a special recipe with onion that cooks quickly and has an exceptional taste. If you are tired of the simple combination of dal and rice, try serving everyone onion pachadi with it.

Onion pachadi, which is essentially an onion sauce, cooks very quickly. It is especially prepared in Andhra Pradesh, Telangana, Tamil Nadu, and Kerala. This sauce can be eaten not only with dal and rice but also with idli, dosa, and paratha. Below is a simple instruction on how to prepare this dish at home.

To prepare onion pachadi, several steps must be followed. First, one tablespoon of oil is heated in a pot, and then split lentils (chana dal) and urad dal are fried over low or medium heat until golden brown and fragrant.

Next, finely chopped ginger and garlic are added, followed by sliced onions, and they are sautéed for 2–3 minutes until the onions become soft and slightly golden. Then, dried red chili and ginger are added to the mixture and roasted for one minute. After this, the heat is turned off, and the mixture is allowed to cool completely.

The cooled mass is transferred to a blender jar, a little palm sugar and salt to taste are added. If necessary, a little water is added and blended into a puree or slightly coarse consistency.

For the final touch, a tadka is prepared: a little oil is heated in a small pan, mustard seeds are added, and as soon as they sizzle, urad dal, asafoetida, and curry leaves are fried. The ready tadka is poured over the sauce and mixed thoroughly.

If children and adults are starting to refuse zucchini dishes, even though zucchini is healthy, you can prepare crispy zucchini kebabs from it. Although traditionally zucchini dishes and donuts are made, preparing these zucchini kebabs allows guests not to notice that they are made from zucchini because they turn out very tasty.

These kebabs are characterized by a soft and tender texture that melts in the mouth. A special feature of this recipe is the use of soy flakes and lentils together with zucchini, which not only enhances the flavor but also adds protein.

These kebabs are perfect as a snack for evening tea or during guests' visits. Below is a simple instruction on how to prepare lauki galuti kebab.

How to prepare lauki galuti kebab?

Preparing Ingredients

First, you need to peel the zucchini and cut it into small pieces. Then, place the zucchini, soaked lentils, and soy flakes in a multicooker. Add green pepper, garlic, cardamom, dried red pepper, cloves, black pepper, and salt to taste. Pour in one cup of water and close the pot lid. Cook over medium heat until three whistles are heard, then allow the pressure to release naturally.

Preparing the Paste

After the pressure drops, open the pot and remove the cardamom from the mixture. Let it cool down slightly. Then, transfer the entire cooked mixture to a blender and turn it into a thick and smooth paste, without adding extra water.

Adding Spices

Transfer the resulting paste to a large bowl. Add red pepper powder, roasted cumin, and finely chopped fresh cilantro to it. Mix all components thoroughly so that the spices are evenly distributed throughout the mass.

Shaping the Kebab

Apply a little ghee or oil to your hands. Take a small portion of the mixture, form a round patty, and then press it with your hands into a flat, tikki-like shape. This is how all the kebabs are prepared from the entire mass.

Frying to a Golden Color

Heat a non-stick pan or griddle and pour a little ghee or oil into it. Place the ready kebabs on the pan. Fry them over low or medium heat on both sides until golden and crispy. It is important to ensure that the kebab does not fall apart when flipping, so they should only be turned after they are well cooked.

Important tip: If the kebab mixture seems too wet, leave it uncovered for some time to reduce excess moisture. This will make it easier to shape the kebabs and subsequently fry them in the pan.