Chintakaya Pachadi (చింతకాయ పచ్చడి, புலியாங்கை ஊறுகாய், हरी इमली का अचार)

Chintakaya Pachadi (చింతకాయ పచ్చడి, புலியாங்கை ஊறுகாய், हरी इमली का अचार) is too spicy, use it as a pickle for curd riceand mixed with dal and ghee. Pickles are great accompaniments to regular food.

Regional Dish : Andhra; Tamil Nadu; Karnataka; Kerala;  South and some places in  North India.

Cuisine Style : Andhra | Cooking Time 30 minutes | Take with Curd rice  | Type Pickle | Shelf Life : 7 days | Quantity : 4 Servings.

Appx. Nutritional values : calories calculated for 1 serving ( 1tbsp)

Calories (35K cals), Carbohydrates (8g), Proteins (0g), Fat (0g)

Ingredients to serve :

• Chintakayalu 5
• Green chillis  2

Seasoning :

• Chanadal 2 tbs
• Cumin seeds/Jeera 1 tbs
• Mustard seeds/Avalu 1 tbs
• Asofedita/Inguva 1 tbs
• Red chillis 4nos
• Curry leaves
• Salt
• Oil  2tbs

Method :

1. Grind chintakayalu and greenchillis well, add salt and keep aside.
2. Take a bowl with oil, when heated fry seasoning ingrediants till brownish.
3. Grind fried seasoning ingrediants well and mix chintakayalu and green chillis paste and again grind together.
4. Last for more taste fry mustard seeds, hing and curry leaves in a oil and add this to pachadi.
5. Now tasty chintakaya pachadi is ready.

Other variants / Cuisine Style : Kerala Cuisine 1. ( Chintakaya Pachadi with green tamarind and  Coconut)

2. Chintakaya Perugu Pachadi 3. Chintakaya Thokku.

4.Chintakaya dosakaya pachidi.