This particular item was made by my MIL, because, well, the last time I made this pachadi, it was a disaster. I seriously needed the lesson!
So here goes, as I learnt it. One main point to remember here, all the tadka items are by approximation. Out of sheer experience, MIL doesn’t use any standard measure, and it simply confuses her if I ask for any! So what I’ve written is what I can figure for myself while watching. So its going to be a process of trial-and-error even for me while making this particular pachadi.
- 1 Velakkaya (wood apple)
- 8 green chillies
- 8 dry red chillies
- coriander to taste
- 1 tsp salt
- Tadka: avalu, menthulu, mina pappu, black hing
- Crack the velakkaya slightly and then roast it on the flame directly. In case of a very ripe velakkaya, the pachadi can be prepared directly without roasting.
- The purpose of roasting the velakkaya is to remove any lingering acidity that is present in a slightly un-ripened fruit.
- Once completely roasted, take off the flame and break open. Carefully scoop the pulp into a dish.
- In a wok, heat approx 1.5 tbsp oil and add the black hing pieces. Turn and fry till it turns white-ish. Add the remaining tadka with red chillies and fry till done.
- Turn off the flame and add the green chillies, salt and pinch of turmeric.
- Once it has cooled down, grind the tadka.
- Add the coriander and velakkaya and blitz till the coriander has been chopped, but not totally mixed.
- Remove into a serving dish.
Serve with hot rice and ghee.