Chumanulli Pachakurumulagu Achaar

Chumanulli Pachakurumulagu Achaar

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves 6

  • Chumanulli / pearl onion 1/4 kgs

  • Pachakurumulagu / raw blackpepper 3-4 nos

  • Kanthari mulagu / birds eye chilli 3-4 nos

  • Garlic cloves 3-4 nos

  • Red chilli powder 2 tbsp

  • turmeric powder 1/2 tsp

  • Tamarind pulp 1/4 cups

  • Jaggery 1 tbsp

  • Vinegar 1 tsp

  • Oil(gingelly/ vegetable oil) 1/2 cups

  • Cumin seeds 1 tbsp

  • Mustard seeds 1 tbsp

  • Fenugreek seeds 1 tsp

  • Mustard seeds 1 tsp

  • Dry red chilli 2 nos

  • Curry leaves 1 sprig

  • Urad dal 1 tsp

  • Hing powder 1//2 tsp

Directions

  • 01

    Dry roast cumin seeds, mustard seeds and fenugreek seeds.Grind it into fine powder and keep aside.

  • 02

    Heat oil in a kadai, add chumanulli/ pearl onions and fry for 2 to 3 mins till it changes colour.

  • 03

    Switch off the flame and remove onions from oil.Keep few onions aside and grind the remaining onions into fine paste.

  • 04

    Switch on the flame and to the same oil add mustard seeds, dry red chilli, curry leaves, garlic , kanthari mulgau , urad dal and hing powder.

  • 05

    Fry for a minute.

  • 06

    Now add the ground onion paste , crushed green pepper (pachakurumulagu )and the whole onions kept asidse into kadhai.

  • 07

    Cook for 5 mins. Keep stirring.

  • 08

    Add red chilli powder, turmeric powder and salt and mix well.

  • 09

    Now add pickle powder,tamarind pulp, jaggery and vinegar and mix.

  • 10

    Cook on low flame for another 5 to 6 minutes.

  • 11

    Let it cool and store in an air .

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