Pandu Mirapakayala Pachadi with Lemon Juice

Ingredients

• 1 kg Pandu Mirapakayalu
• 10-12 Fresh Lemons
• 1 sp Turmeric powder
• 2 sp Methi seeds
• 2 sp Mustard seeds
• 200 gr Salt
For Popu :
• 2 sp Mustard Seeds
• 6 Red Chillies crocked
• 1/2 sp Hing/Inguva Powder
• 250 gr Oil

Instructions

1. Clean red chillies with a clean cloth and cut into small pieces.
2. Now grind roughly all the pieces along with salt and turmeric powder, store in a bowl and let it sit for 2 or 3 days with cover.
3. Dry roast methi seeds, mustard seeds for a while, after that grind them into a fine powder.
4. On the third day again grind the pandu mirapakaya paste, meantime squeeze the juice from the lemons and strain, keep it aside.
5. Add mustard, methi powders, lemon juice to ground chilli pickle & mix it well.
6. Heat oil in a pan add mustard seeds let them splutter then add crocked red chillies, inguva powder and turn of the stove.
7. Let it rest for a few mins at room temperature then add to chilli pickle and mix everything well.
8. Now Pandu mirapakaya pachadi with lemon juice is ready to store.
9. Store in a dry airtight container, this pickle will stay for 6 months, serve with rice, idli, dosa.