Friday 12 October 2012

UNRIPE BITTER ORANGE PACHADI / NARTHANGAI PACHADI



INGREDIENTS
Unripe Bitter oranges - 3 cups ( chopped )
Shallots - 150 gms ( chopped )
Green Chillies - 4 ( chopped )
Turmeric Powder - 1 / 2 Tsp
Red Chilli Powder - 3 Tbsps
Cumin Powder - 1 Tsp
Water - 1 / 4 cup
Asafoetida - 1 Tsp
Salt - to taste
Tamarind Pulp - 4 Tbsps
Jaggery - 4 Tbsps ( grated )





TO TEMPER
INGREDIENTS
Oil - 5 Tbsps
Mustard seeds - 2 Tsps
Curry Leaves - 2 Sprigs
Dry Red Chillies - 2





METHOD
1. Pressure cook chopped unripe bitter oranges along with
    shallots , spice powders , water and salt to taste.
2. Heat oil in a pan and temper the mustard seeds , curry leaves
    and dry red chillies.
3. To this add the pressure cooked ingredients and mix well.
4. Let it boil for 2 minutes, add the tamarind pulp and simmer
    for 5 - 7 minutes.
5. Add the grated jaggery now and cook till it dissolves and
    simmer for 2 - 3 minutes.
6. Add the asafoetida now and remove pan from stove.



NOTE
Adjust the amount of jaggery according to the bitterness
of the unripe fruit used.




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