In order to prepare bobbaralu pachadi, you need to clean the cow peas and cut the ends.
Let them dry for some time.
After the cow peas are dried, slightly deep fry them in oil. (until the cow peas become soft)
When the cow peas are done, add salt, chili powder, garlic cloves (peel the garlic and keep them ready for this step), turmeric powder and fenugreek powder and mix them properly.
Then take a bowl and pour some oil into it, let the oil heat.
After the heats, add popu ginjalu, mustard, zeera, curry leaves and fry them for 30 seconds and add the cow peas mixture to it and mix thoroughly.
At the end, cut the lemon and squeeze the juice into the mixture.
With this, the tasty and yummy bobbarla pachadi is ready to be served and eat too.
Note: Make sure that there is no water in the process of making of the pickle so that the pickle is not spoiled. Bobbarla pachadi can be eaten with rice during lunch or dinner.
About: Cow peas have properties similar to that of other pulses such as rich proteins, fiber content which adds strength to the body. It also helps in maintaining a good digestive system. The other ingredients in the recipe not only adds taste to it, they also have many medicinal qualities.
Menthikura Pachadi (Fenugreek leaves chutney) Serving size of Menthikura Pachadi :
Ingredients required to prepare Menthikura Pachadi :
Fenugreek leaves - ¼ kg
Green chilies - 5
Tamarind - 11/2 tbsp
Jeera - 1 tbsp
Mustard - ½ […]
Beetroot Pachadi | Beetroot Chutney Beetroot (for Beetroot Pachadi) comes from the root of the beet plant and has several benefits such as lowering blood pressure, improving blood flow and increasing strength. And lemon is […]