Name: Roti Pacchadi With Non Sour Greens In Telangana Cuisine recipe by Tanuja G at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 bunches of Gongura.; Marble sized tamarind; 7-8 ripe red chillies; 1 sprig of curry leaves; Oil for roasting; salt to taste; A pinch of turmeric powder; 1 teaspoon each of mustard seeds cumin seeds.; 2 teaspoons of roasted sesame seeds or peanuts; 2 teaspoons of tamarind extract

ABOUT Roti Pacchadi With Non Sour Greens In Telangana Cuisine RECIPE

Rolu(noun) is Telugu word for stone mortar and pacchadi is chutney. Roti(Telugu pronoun of rolu) pacchadi translates to a chutney made in such stone mortar. This gives a wonderful texture to the chutneys. If one doesn't have such mortar, a mixie can be used. Non-Sour greens like palak, kothimir(coriander leaves), gangavaayala koora(purslane) etc are made into chutneys along with few spices. This is something which can be made very easily and the process remains the same for all such sour greens. A little tamarind extract it added to make it more tasty. Green chillies are used in these chutneys. Also, when ripe red chillies(pandu mirapakaya) are available in the season, these replace the regular green chillies. These chutneys go very well with both jonna rottelu and rice. Again, a nice helping of ghee or white butter creates a magic. The image is that of purslane leaves' chutney.

Ingredients Serving: 4

3 bunches of Gongura.
Marble sized tamarind
7-8 ripe red chillies
1 sprig of curry leaves
Oil for roasting
salt to taste
A pinch of turmeric powder
1 teaspoon each of mustard seeds cumin seeds.
2 teaspoons of roasted sesame seeds or peanuts
2 teaspoons of tamarind extract

Instructions

Separate the leaves from the stems.
Wash the leaves in water. Ensure they are completely clean.
Soak tamarind in water and extract thick juice from it.
Heat oil in a deep or wide bottomed pan.
Add leaves to it. Roast it for 2 mins. Keep stirring.
The leaves would shrink in a while.
Keep roasting till the raw smell is lost.
When it shrinks to 1/3rd of original quantity, add turmeric powder, salt, tamarind extract.
Stir it well for 2-3 mins.
Switch off the gas and let it cool.
Add this along with tamarind extract roasted sesame seeds/peanuts, ripe red chillies into a mixie jar and blend it well.
Take this into a serving bowl.
Heat oil in the same pan.
Add cumin seeds. Fry it for 5 secs.
Add curry leaves and let fry for 10-15 secs. Ensure they become crisp.
Add this to the chutney that we have just prepared.

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