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This rich, dark relish which has a hint of raw mangoes can make a great last minute accompaniment to idlis, dosas, rice and even poppadoms. This pachadi is so delicious, that your tastebuds are sure to tingle.
what is mango ginger called in dehli's local language
luking delicious
Add just enough hot water to the tamarind and let it stand for a few minutes till it is soaked and softened. Let the tamarind cool before extracting the pulp and setting aside.
Heat oil in a pan and add the mustard seeds. Once they crackle, add the split black gram and fenugreek seeds and fry till they turn brown in colour.
Add the red chilies and fry till it turns crisp. Take the mixture off the heat and set aside to cool.
In the same pan, add the chopped mango ginger and fry for few seconds and set aside.
In a blender jar, grind the cooled black gram mixture to a coarse powder. Then, add the fried mango ginger pieces, tamarind pulp, salt, jaggery and sugar, blend to form a smooth paste.
Transfer the ground pachadi to an airtight container. This pachadi stays fresh for up to two weeks in a refrigerator.
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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