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#Pandu mirapakaya pachadi telugu how to#

Andhra style pudina pachadi - Mint leaves chutney.

Andhra style Minapa pappu pachadi - Urad dal chutn.

Andhra Bendakaya Pachadi - Lady's finger chutney.

Pachimirapakaya Pachadi - Green chillies chutney.

Andhra Palli Chutney - Peanut chutney for Idli and.

Andhra style Mullangi Pachadi - White Radish chutney.

Pour the seasoning over the asafoetida powder to get the flavour.

Make Andhra seasoning and add curry leaves.

Place the chutney in a separate bowl and sprinkle asafoetida powder.

Now add tamarind pulp and water and grind them together.

Add the mint leaves and red chillies which were fried into a mixie jarand add salt.

Add more leaves and allow the leaves to cool down for some time

Add 1/2 tbsp of oil and stir fry the leaves.Now add a bunch of pudina leaves on the frying pan.Now add the red chillies in a frying pan and dry roast them and keep them aside in a plate.First take the Pudina leaves, wash them and clean them.Method of making Andhra style Pudina Pachadi : Fresh Pudina leaves ( Mint leaves ) - 250 grams.

#Pandu mirapakaya pachadi telugu how to#

In this article let us see how to make Andhra Style Pudina Pachadi. I already wrote about a lot of Andhra chutneys or Pachadis which include few such as Pandu Mirapakaya Pachadi, Kothimeera pachadi, Chinta chiguru pachadi, NImmakaya Uragaya and many more. In Andhra pradesh, we eat a lot of chutneys by simply mixing them with hot steaming rice with some ghee or sesame oil. The pudina pachidi is best eaten with hot steaming rice and ghee in all parts of South India. The pudina pachadi is made by adding fresh mint leaves and coriander leaves along with some spices.Įvery meal in South India consists of some varieties of chutneys and the Pudina pachadi is one among them. When there is nothing available, a chutney and ghee is enough to finish our meal along with hot steaming rice.