Nalleru Pachadi Recipe
nalleru pachadi, pachadi, andhra, chutney
salt to taste
For the tempering:
Take the stems of the Nalleru and remove the string like in string beans or drumsticks. Wash thoroughly and chop into pieces at the nodes. Use the tender stems for better taste.
Heat a pan and roast the peanuts. Once roasted, discard the peel and set aside.
In the same pan roast, the coriander, cumin and red chillies and dry roast till the aroma floats in the air. Transfer to the blender.
In the same pan add oil and the Nalleru stems and green chillies. Fry till done but not brown. Remove into the blender jar.
Add the peanuts to the blender, garlic pods and a small ball of tamarind. Add the water and blend to a smooth paste.
Add oil to the pan for the tempering. Once hot ass the Chana dal, one dried red chilli broken into pieces, mustard seeds, curry leaves and the turmeric powder.
Add the Pachadi paste and mix nicely.
Transfer the chutney to a bowl and garnish with fresh coriander leaves. Your Nalleru Pachadi is ready to serve.
Serve the Nalleru Pachadi Recipe with hot steamed rice drizzled with hot ghee. Mix the rice and Nalleru Pachadi with your fingers and relish the tarty spicy flavours.
Use pigeon pea as another flavour
Roast the peanuts
Use few or more chillies to suit your taste.