Roti Pacchadi With Non Sour Greens In Telangana Cuisine | How to make Roti Pacchadi With Non Sour Greens In Telangana Cuisine

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ByTanuja G
Created on 20th Nov 2015
  • Roti Pacchadi With Non Sour Greens In Telangana Cuisine, How to make Roti Pacchadi With Non Sour Greens In Telangana Cuisine
Roti Pacchadi With Non Sour Greens In Telangana Cuisineby Tanuja G
  • Roti Pacchadi With Non Sour Greens In Telangana Cuisine | How to make Roti Pacchadi With Non Sour Greens In Telangana Cuisine (7 likes)

  • 0 reviews
    Rate It!
  • By Tanuja G
    Created on 20th Nov 2015

About Roti Pacchadi With Non Sour Greens In Telangana Cuisine

Rolu(noun) is Telugu word for stone mortar and pacchadi is chutney. Roti(Telugu pronoun of rolu) pacchadi translates to a chutney made in such stone mortar. This gives a wonderful texture to the chutneys. If one doesn't have such mortar, a mixie can be used. Non-Sour greens like palak, kothimir(coriander leaves), gangavaayala koora(purslane) etc are made into chutneys along with few spices. This is something which can be made very easily and the process remains the same for all such sour greens. A little tamarind extract it added to make it more tasty. Green chillies are used in these chutneys. Also, when ripe red chillies(pandu mirapakaya) are available in the season, these replace the regular green chillies. These chutneys go very well with both jonna rottelu and rice. Again, a nice helping of ghee or white butter creates a magic. The image is that of purslane leaves' chutney.

Roti Pacchadi With Non Sour Greens In Telangana Cuisine, a deliciously amazing recipe to treat your family members. This recipe of Roti Pacchadi With Non Sour Greens In Telangana Cuisine by Tanuja G will definitely help you in its preparation. Surprisingly the preparations for Roti Pacchadi With Non Sour Greens In Telangana Cuisine can be done within few minute. Isn't it interesting. Also, the time taken for cooking Roti Pacchadi With Non Sour Greens In Telangana Cuisine is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Roti Pacchadi With Non Sour Greens In Telangana Cuisine can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Roti Pacchadi With Non Sour Greens In Telangana Cuisine is just too tempting. Cooking Roti Pacchadi With Non Sour Greens In Telangana Cuisineat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Roti Pacchadi With Non Sour Greens In Telangana Cuisine is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofRoti Pacchadi With Non Sour Greens In Telangana Cuisine from Better Butter.

  • Prep Time0mins
  • Cook Time10mins
  • Serves4People
Roti Pacchadi With Non Sour Greens In Telangana Cuisine

Ingredients to make Roti Pacchadi With Non Sour Greens In Telangana Cuisine

  • 3 bunches of Gongura.
  • Marble sized tamarind
  • 7-8 ripe red chillies
  • 1 sprig of curry leaves
  • Oil for roasting
  • salt to taste
  • A pinch of turmeric powder
  • 1 teaspoon each of mustard seeds cumin seeds.
  • 2 teaspoons of roasted sesame seeds or peanuts
  • 2 teaspoons of tamarind extract

How to make Roti Pacchadi With Non Sour Greens In Telangana Cuisine

  1. Separate the leaves from the stems.
  2. Wash the leaves in water. Ensure they are completely clean.
  3. Soak tamarind in water and extract thick juice from it.
  4. Heat oil in a deep or wide bottomed pan.
  5. Add leaves to it. Roast it for 2 mins. Keep stirring.
  6. The leaves would shrink in a while.
  7. Keep roasting till the raw smell is lost.
  8. When it shrinks to 1/3rd of original quantity, add turmeric powder, salt, tamarind extract.
  9. Stir it well for 2-3 mins.
  10. Switch off the gas and let it cool.
  11. Add this along with tamarind extract roasted sesame seeds/peanuts, ripe red chillies into a mixie jar and blend it well.
  12. Take this into a serving bowl.
  13. Heat oil in the same pan.
  14. Add cumin seeds. Fry it for 5 secs.
  15. Add curry leaves and let fry for 10-15 secs. Ensure they become crisp.
  16. Add this to the chutney that we have just prepared.
My Tip: Onions, garlic are optional ingredients. All these needs to be sautéed well before adding to the chutney. If ripe red chillies are used, roasting can be skipped and they can be ground along with the cooked greens.

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