Red Chillie Pickle / Pandu mirapakaaya Pacchadi

Pickles are main part of Andhra menu. It can be fresh pickles or stored for year long use.  Summer means pickle season for all women.  Fresh red chillies or  Pandumirapakaayalu are very lovely in looks. Making pickle with this chillies and eating it with hot rice is a favourite dream of many telugu people. Its also called Korivi kaaram. Though the pickle is frightening in looks (dark red) and the name of chillies. but the finished pickle is very tasty and not at all hot.. Lets see how is it possible..

Ingredients:

Fresh Red chillies  – 1 kg

Tamarind  – 200 gms

Salt  -  250 gms

Turmeric – 50 gms

Cumin powder  – 1 tbsp

Fenugreek powder  – 1 tsp

Mustard seeds  – 1 tsp

Cumin seeds – 1 tsp

Curry leaves  – 3 sprigs

Oil  – 200 gms

Wipe the red chillies with a neat cloth. Never wash them. Remove the seeds from tamarind and make into small pieces. Remove the stems and cut the chillies into small pieces. Grind chillies, salt, turmeric powder, tamarind and salt coarsely. Mix well and store in a jar. Open it after three days and mix again. You can grind the whole pickle at a time or take our the quantity as and when required and grind again into fine paste.  Add cumin powder,  fenugreek powder to the chillie mixture and grind into fine paste. Heat oil in a pan and add cumin seeds, mustard seeds. When they splutter add curry leaves and add this to the chillie paste and mix.  This pickle is not hot as it looks.  best with hot rice and little ghee.  We should be always careful that there should not be any moisture to store the pickle.

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Tags: chillie pickle, korivikaaram