Friday, July 12, 2013

Tamalapaku Pachadi / Betel Leaves Chutney




Ingredients
Betel leaves / Tamalapakulu - 10
Tamarind pulp – 1 tsp
Jaggery – 2 tsp
Green chillies - 6
Sesame seeds / Nuvvulu dry roasted – 2 Tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 2 tsp
Bengal gram – 3 tsp
Curry leaves – 10
Coriander leaves – ¼ cup
Garlic - 2
Oil – 1 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 10
Dry red chillies – 3
Oil – 1 tsp

Method
  1. Heat oil in a pan, add mustard seeds allow them to crackle. Add cumin seeds, bengal gram, urad dal, and fry for 3 mins.
  2. Add green chillies, curry leaves, coriander leaves and fry for 3 mins.
  3. To the mixi jar, add sesame seeds and make it powder. Add betel leaves, above mixture to the same jar, and make it as rough paste.
  4. Add tamarind pulp, jaggery, salt and make it as smooth paste.
  5. Heat oil in a pan, temper it. Add this to chutney. Mix well.
  6. Serve with rice and ghee.
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9 comments:

  1. The chutney looks very delicious, I have bookmarked it...

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  2. Never have heard about the betel pachadi. Looks interesting.

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  3. very nice all new items--i like it sailu

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  4. That's a different chutney.. Looks yummy !

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  5. Very unique chutney!
    Do participate in my event
    @Fast!Fresh!Simple

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  6. Haven't heard of it. Thanks for introducing new dishes, especially those are herbal and healthy too!

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  7. such an unusually flavorful relish, would relly try them soon :-)

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