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We hope you got insight from reading it, now let’s go back to instant tamarind pickle chintapandu pachadi recipe. You can cook instant tamarind pickle chintapandu pachadi using 17 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Instant tamarind pickle chintapandu pachadi:
- Get 60 gm Tamarind
- You need 1 tsp coriander seeds
- Prepare 1/4 tsp Methi Dana (fenugreek seeds)
- Get 1/2 tsp Jeera/cumin seeds
- Get 2 tsp sesame seeds
- Get 50 ml water
- Get to taste Salt
- Use 1/4 tsp turmeric powder
- Get For tadka
- Prepare 100 ml oil
- You need 1 tsp chana dal
- You need 1 tsp urad dal
- Provide 1/2 tsp Jeera/Cumin seeds
- You need 1/2 tsp mustard seeds
- Take 5-6 garlic clove (optional
- Get 2 dry red chilli
- Take 2 tsp Curry leaves
Steps to make Instant tamarind pickle chintapandu pachadi:
- Take tamarind into a bowl wash twice and now take kadhai add tamarind to it and add water. Make sure you dnt add more water. Just water level shuld be tamarind should get dipthat it
- Now stir continuously stove should be in medium flame, and cooking time 5-6mint, dont over cook, let water get evaporated and it turn into thick consistency, switch off the flame and let it cool down
- Take a pan. Add dry ingredients coriander, methi, jeera, sesamee seeds,dry roast. Once roasted take in a plate, now dry roadt dry red chilli and let it cool
- Take a jar add dry all dry ingredients seeds and dry red chily and grind
- Now add cool tamarind mix to dry powder and turmeric and salt according to taste and grind 1-2 tym not beyond that
- For tadka take a kadhai add oil heat now add chana dal, urad dal, jeera, mustard seeds, garlic clove, curry leaves, dry red chil. Fry verywell once they are fried well off the flame., Aftr tadka cool down add pickel and mix
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