This recipe is from my favorite cookbook. Alugadda pachadi is just like mango or any other pickles that can be stored for a longer period of time. This pickle takes 3 days to complete. Very easy to make and aloo pieces taste just like mango pieces. So, thought of sharing it. Please post your comments on this pickle. Ingredients: red potato – 4 tamarind – big lemon size oil - 1/4 cup red chillies – 2 garlic – 2 whole bunches mustard - 1 tsp chana dal - 1 tsp urad dal - 1 tsp turmeric – 1/4 tsp salt - 2.5 tsp (as per taste) red chillie powder - 2 tsp fenugreek seeds powder - 1.5 tsp Method: Wash potatoes and wipe them with dry cloth and keep aside. Take tamarind, clean and remove the seeds, make a ball size shape and keep aside. Cut the potatoes into big pieces along with the skin, just like mango pickle pieces, wipe them dry and put them in a glass container. Add some oil, salt, chillie powder, turmeric, garlic cloves, mix them thoroughly and place the tamarind in the center of the potato pieces and cover the lid and keep aside for 3 days. After 3 days, squeeze the tamarind onto the potato pieces and throw the dry part out. Mix the tamarind pulp, check the salt and chillie powder taste, u can add some if u want. Heat remaining oil in a pan, add red chillies, mustard, chand dal, urad dal, crushed garlic, fenugreek powder, mix it and allow it to cool down. Add the cooled tadka to the potato pieces and mix them thoroughly. A nice aroma wanders through kitchen. Transfer onto a glass jar and keep it in refrigerator after 2 or 3 days for longer usage. Tastes good in rice and breakfast items.
Thanks for the recipe. > place the tamarind in the center of the potato pieces and cover the lid and keep aside for 3 days. I assume that the above is at room temperature, i.e., not inside a fridge. > Can we use Tamcon (tamarind concentrate) in this recipe?
Thank you Sreemanavaneeth, for encouraging me. I will definitely post more recipes. Thanks Sojourner, it is at room temperature only, not refrigerator. We can't use the tamarind concentrate as this pickle is for longer storage. If u want to try instantly, take 1 potato and mix the tamarind concentrate and keep aside atleast for overnight or 8 hrs and do the remaining process.
Hello Poornima, Very unique and yummy one there:thumbsup I went through almost all your posts and just summing up the comment here as potato is one of my favourites too Keep rocking Poornima!! Cheers, Saras
Obviously you are a great cook. I wish I can take some cooking lessons from someone like you. Unfortunately, you live too far from me.
