Curry leaves – 1 1/2 cup, loosely packed
Coriander seeds – 1 tsp
Chana Dal – 1/2 tbsp
Urad dal -1/2 tsp
Cumin seeds -1/3 tsp
Mustard seeds – 1/4 tsp
Crushed garlic – 4 pods
Broken red chilles – 1/2 cup
Tamarind paste – 1 tbsp
Jaggery – 1 1/2 tbsp
Salt to taste
Oil -3 tbsp
- Heat 1 1/2 tbsp of oil in a pan . Add Chana Dal, coriander seeds,urad dal ,cumin seeds, and mustard seeds fry on medium flame for 1 minute.
- Add crushed garlic and broken red chilles. Fry till they turn crispy . Cool them.
- In the same pan , add 1 1/2 tbsp oil fry curry leaves till crispy . Cool them .
- Grind every thing together with salt ,tamarind paste and jaggery using little water to a coarse paste.
You can store this pachadi for about a week in the refrigerator. Adjust seasonings.