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Carrot & capsicum pachadi (Carrot & green bell pepper chutney)


•Medium size carrots about 4
•Small Green bell pepper – 1
•Green chilles- 5
•a handfull of coriander leaves
•few curry leaves
•Tamarind paste and salt.
Dry ingredients :

•chana dal – 3 tsps
•urad dal – 1 1/2 tsp
•dhania and jeera – 1/2 tsp each
Take these four ingredients in a dry pan and toast them till light brown. Once warm transfer these to a mixer and grind to a fine powder.Procedure:Peel and chop the carrot to small pieces. chop the green bell pepper and slit the chilles.In a pan add two tsps of oil, then add the curry leaves and green chillies. After a minute add the veggies and salt. Cover and cook till soft. Just before turning off the stove add the coriander leaves and tamarind.Combine this mixture with the powdered dry ingredients and grind to a coarse paste.If the mixer is not cooperating, add a bit of water. That should work.Transfer the mixture to a bowl, adjust the seasoning and do the talimpu (tempering).. Take a tsp of oil, once hot add few mustard seeds. Then half a tsp each of chana dal, urad dal and jeera. Then add the curry leaves and a pinch of asafatedia.Serve with chapathi or hot white rice. Also tastes great with toasted wheat bread.


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