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Pachi pulusu recipe with brinjal pickle

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Pachi pulusu recipe with brinjal pickle

Vankaya Pachi Pulusu is really a traditional classic Andhra dish. It is made from simple ingredients and incredibly simple to prepare.Its very scrumptious and completely addictive.
I love its tanginess as well as heat of chillies. The sweetness of jaggery balances the tangy flavor of tamarind and also the spice of eco-friendly chillis. Eating it with hot steamed grain, pappu (cooked tur dal) and vadiyalu is much like paradise on the planet.

Large brinjal / Eggplant`-1 (preferably crimson otherwise white-colored)
Onion -1(finely chopped)
Tamarind -small lemon sized (absorb a mug of tepid to warm water for ten mins extract thick pulp)
Eco-friendly chillies -2 (finely chopped)
Jaggery - 1 tablespoons of grated
Water - 2 cups
salt to taste
Coriander leaves - finely chopped

Dry red chilli -1 (optional)
Mustard seeds - 1/2 teaspoon
asafoetida/hing/inguva - 1/4 teaspoon

  • Wash and wipe the Brinjal.First grease the brinjal with oil and roast the brinjal over direct flame for couple of minutes,turning it frequently in order that it cooks evenly .Or Prepare the entire eggplant in microwave for eight to ten minutes until it's tender Or Grease the eggplants and broil them within an oven before the skin browns and also the inner flesh will get cooked. Make sure to first place the eggplant within an oven safe shallow bowl or perhaps a cookie sheet.
  • Roast till brinjal blackens,starts peeling off and shrinks.
  • Remove from flame sprinkle water and then leave aside to awesome for 8-ten mins.
  • Peel your skin and mash the pulp.
  • Place this mashed brinjal pulp inside a large bowl,add chopped onions, eco-friendly chillis,tamarind extract, jaggery and salt. Combine well to create a thick paste. Add water to create a flowing consistency.
  • Mix up until the jaggery is totally dissolved.Mix well with hands.
  • Heat oil a pan, add some mustard seeds and allow them to splutter. Add some red chilli and hing and fry for any second.
  • Immediately increase the brinjal-tamarind mixture and blend well.
  • Adjust the salt and garnish with chopped coriander leaves.
  • Serve with hot hot steamed grain, mudda pappu and vadiyaalu or pulagam.
  • Gummadi Vadiyalu can be included to this Vankaya Pachipulusu.

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