mulagapachadi
It is a side dish prepared specially during festival days.
Cooking Time
30min
Prep Time
20 min
Serves
10
Cuisines
Indian - South Indian
Ingredients
Main Section
tamarind (raw)
1/2
cup
Black tamarind
water
1/4
cup
turmeric
1/4
tsp
salt
1/4
tsp
red chilli powder
1/4
tsp
jaggery
1
tsp
Heap tsp
til (sesame seeds)
1/4
tsp
Black sesame seeds
white rice
1/4
tsp
mustard seeds
1/4
tsp
dry red chillies
1
unit/count
Small chilly
ginger
1/4
unit/count
Small piece of ginger
green chillies
1
unit/count
curry leaves
1
sprig
sesame oil
1
tsp
Step 1
Soak tamarind in water for 5 minutes & then squeeze the tamarind & boil it in water alongwith turmeric, salt & red chilly powder till it starts becomes thick .
Step 2
Now add jaggery to the tamarind mixture & continue to boil till it becomes semi thick. Ready tamarind - jaggery mixture should not be liquidy but should flow slowly from a spoon. Keep the mixture to cool.
Step 3
Powder - keep a small kadai & saute black til, rice & mustard seeds without oil & powder them fine & put it into the cooled tamarind mixture.
Step 4
Next take a small kadai put sesame oil in it & sputter mustard seeds, finely cut ginger, finely cut green chilly, curry leaves & dry red chilly cut into two & pour it on the tamarind mixture.
Step 5
Mulagapachadi is ready. This has a sweet & sour taste.
Step 6
Mulagapachadi can be stored & used for many days, but please note that if it is to be stored for many days then do not put powdered rice in tamarind-jaggery mixture or the mulagapachadi will get spolt.
