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

By Tanuja G  |  20th Nov 2015  |  
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  • 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
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

3

0





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 is a delicious dish which is liked by people of all age groups. Roti Pacchadi With Non Sour Greens In Telangana Cuisine by Tanuja G has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Roti Pacchadi With Non Sour Greens In Telangana Cuisine at many restaurants and you can also prepare this at home. This authentic and mouthwatering Roti Pacchadi With Non Sour Greens In Telangana Cuisine takes few minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Roti Pacchadi With Non Sour Greens In Telangana Cuisine is a good option for you. The flavour of Roti Pacchadi With Non Sour Greens In Telangana Cuisine is tempting and you will enjoy each bite of this. Try this Roti Pacchadi With Non Sour Greens In Telangana Cuisine on weekends and impress your family and friends. You can comment and rate the Roti Pacchadi With Non Sour Greens In Telangana Cuisine recipe on the page below.

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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