Dondakaya Niluva Pachadi
Everybody likes Dondaka Niluva Pachadi, here are the simple and easy step by step procedure to make it . For more Pickles & chutneys , follow our website Hyderabadi Ruchulu.
Ingredients
1. Tindora – 1/2 kg
2. Garlic Cloves – 15-20
3. Chilli Powder – 5 teaspoons
4. Salt – 4 teaspoons
5. Mustard Seeds Powder – 3 teaspoons
6. Cumin- Fenugreek Seeds Powder – 1 1/2 teaspoon
7. Tamarind Paste – 50-60 grams
8. Dried Chilli Seeds – 1 teaspoon
9. Mustard Seeds – 1 teaspoon
10. Cumin Seeds – 1/2 teaspoon
11. Bengal Gram – 2 teaspoons
Let’s see how to make tindora pickle / Dondaka Niluva Pachadi – with perfect measurements
This pickle could be used for upto 1 month. If put in fridge, this could be used for upto 2-3 months
Here I took 1/2 kg tindora
Wash these tindora and pat them dry
Cut off the ends and slice them into 4 long pieces.
Then, cut them again into pieces of desired size
Don’t make the pieces too small
Put the tindora pieces into a bowl and add 15-20 garlic cloves along with 5 teaspoons chilli powder, 4 teaspoons salt, 3 teaspoons mustard seeds powder (powder the small mustard seeds for this), cumin-fenugreek seeds powder (powder 1 teaspoon cumin seeds and 1/2 teaspoon fenugreek seeds), tamarind paste (paste of 50-60 grams tamarind) or 3 tablespoons lemon juice instead of tamarind and mix
Let’s prepare tempering now
Heat 3-4 tablespoons oil in pan
Then Add 1 teaspoon dried chilli seeds, 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 teaspoons bengal gram and fry till they change colour
Add dried chillies and fry till it changes colour
Cut off the stove and let it cool down completely
Then, add this tempering to the prepared tindoras and mix
Then Add the tempering to the tindoras only once it is completely cooled or else the pickle will spoil quickly
Store it in a glass jar and let it sit for 2 days
Taste it after 2 days and here you could add more salt or chilli powder if desired
For more home cooking Chutney Recipes, follow our YouTube channel Hyderabadi Ruchulu
