Pandu Mirchi Pachadi | How to make Andhra Red Chili Pickle

Pandu Mirchi Pachadi is a traditional hot and spicy pickle that has a remarkable place in Andhra cuisine.

It is a well-known Andhra delicacy in which the flavors just shine through, and it is a well-known traditional dish that every household makes and serves with daily meals.

We prepare this pickle in the summers when the harvest of red chiles is abundantly available since it uses fresh red chilies.

It is an extremely spicy dish; only a little is enough to fill your mouth with delectable flavors.

This dish has a tantalizing combination of sweetness and sourness from tamarind, spiciness, and heat from the chilies themselves, as well as the distinct flavor of garlic.

It is also known as Lal Mirch ka Aachar in Hindi, Pandu Mirchi/Mirapakaya pachadi in Telugu.

Pandu means “red ripened,” and Mirchi means “chili,” which means that this is a pickle made with red chilies.

We can prepare it in just a few minutes by using only very minimal ingredients. For making this pickle, we use red chilies, garlic cloves, tamarind, salt, mustard seeds, and fenugreek seeds.

I first tried this pickle in a restaurant, where it was served in a tiny clay pot on the table. The taste was exquisite, and I couldn’t get over it. Then, at a friend’s house, her mother had me eat it with curd rice, which I loved. I took the recipe and reciprocated immediately. Since then, I’ve kept a stock of this pickle on hand and have it with almost every dish.

We can use this as a flavoring on top of dosas for the scrumptious taste. When eaten with potato sabzi and chutney, a dab of oil or ghee with a pinch of pachadi spread on the swirls of dosa makes it a perfect masala dosa.

Try our other pickle recipes featured on this blog: Avakaya/Mango pickle, Star gooseberry pickle

When we create this meal in the moisture-free procedure as described in the recipe’s step-by-step process, we can keep it in the refrigerator for up to 6 months to a year.

Serve this delectable Pandu Mirchi Pachadi with curries, curd rice, dosas, or as a side dish alongside any bread.

How to make Pandu Mirchi pachadi

1. Choose red chilies that are fresh and ripe, then wipe them off with a cloth to remove any moisture.

2. Remove the stems from the chilies.

3. Blend Tamarind and salt to a coarse powder in a blender.

4. Remove the mixture from the blender and set it aside.

5. Now, grind the red chilies into a coarse paste.

6. Add the garlic pods and the blended tamarind and salt combination. Pulse it a few times to ensure the mixture is properly mixed.

7. Dry roast mustard seeds and fenugreek (methi seeds) in a pan for a minute, or until fragrant.

8. Then, blend the two ingredients to a fine powder and set it aside.

9. In a heavy-bottomed kadai, heat the oil and add the mustard seeds, allow them to sputter.

10. Add the cumin seeds and saute until they are fragrant.

11. Now, add urad dal and channa dal and roast until golden red in color.

12. Saute garlic and add curry leaves and roast them for a minute until crisp.

13. Add the mustard seeds and fenugreek seeds powder and saute for a minute on low heat.

14. Now, add the blended chili-tamarind mixture and simmer for 3-4 minutes, or until the oil oozes out and the pickle’s color brightens.

15. Turn off the heat and let the mixture cool completely.

16. Transfer the mixture to a glass container or clay pot and store it at room temperature for up to 20 days or in the refrigerator for up to 6 months.

17. Serve this delicious hot and spicy pachadi on top of curd rice or on top of the dosa.