Velakkaya pachadi
Raw wood apple is used to prepare chutney. This is healthy and so tasty . It is served as an accompaniment to hot steamed rice. The pulp is taken out of the wood apple and sautéed till it’s raw smell goes away. The sautéed wood apple is ground with roasted spices till chutney consistency is achieved. Tempering is done with tempering ingredients. Here I present delicious spicy and tangy velakkaya pachadi to tantalise our taste buds. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra, India
Servings: 6-8
Ingredients:
Wood apple/ Elephant Apple: 1 no.
Black gram: 1 tsp
Coriander seeds: 1 tsp
Cumin: 1 tsp
Fenugreek seeds: Few (Optional )
Red chillies: 4:5 nos.
Green chillies: 2 nos.
Salt: As required
Turmeric: Generous pinch
Tempering:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin: 1 tsp
Asafoetida: A pinch
Method of preparation:
🌿. Take one wood apple , break them into two halves.
🌿. Scoop put the pulp using a spoon and transfer into a bowl.
🌿. Heat small kadai pour little oil. Add black gram, coriander seeds, cumin and fenugreek seeds. Sauté till they change colour.
🌿. Now add red chillies and green chillies. Sauté them for few seconds and switch off the flame. Transfer them into a mixer grinder and allow to completely cool down to normal temperature.
🌿. Meanwhile sauté the pulp of wood apple till raw smell goes away. It takes just two minutes.
🌿. Now add turmeric, required amount of salt to the roasted ingredients and grind them to a smooth powder.
🌿. Now add sautéed wood apple pulp and use only pulse button 2/3 times to get desired texture. Mix thoroughly.
🌿. Transfer the ground pachadi into a serving bowl.
🌿. Prepare the tempering using tempering ingredients.
🌿. Transfer the tempering onto the pachadi and mix well.
🌿. Serve velakkaya pachadi with hot steamed rice and dollop of ghee along with other accompaniments.
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