Takka Mirsange Pachadi / Salted Curd Chillies Pachadi.

Salted sun dried Curd chilly is called Takka Mirsang in Konkani.Takka Mirsange Pachadi is a Kochi GSB, Konkani sryle Coconut and Curd based gravy goes well with hot steaming Rice or plain Rice.

Salted Sun dried Curd Chillies.

Deep fried Curd Chillies.

The following ingredients are needed to prepare Curd Chilly Pachadi.

Ingredients:-

Salted Curd chillies. -6
Coconut grated.        -1cup
Red chillies.              -5
Turmeric powder.      -1/4tsp
Salt.                           -to taste
Curd.                         -1cup

For Seasoning:-

Coconut oil.    -1tsp
Mustard seeds -1tsp
Cumin seeds.   -1/2 tsp
Curry leaves.    -1spring

Instructions:-

Deep fry the salted Curd chillies in hot oil in a pan till crisp and dark brown and keep aside.

Grind grated Coconut, dry Red chillies and Turmeric powder to a smooth paste adding little Water and keep aside the ground Coconut Masala paste..

Whisk the Curd with little Water and keep aside.

Method:-

In a wide pan or cooking vessel add the ground Coconut Masala paste and add little Water and boil for a minute.

Add the whisked Curd and mix well with the ground Coconut masala paste.

Add required Salt and mix well.Boil and cook for few seconds till the bubbles starts to appear on all sides in the wide pan/ cooking vessel. Then switch off the flame.[Donot boil too much after adding Curd].

Heat oil in a small pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well.

Add Curry leaves and fry for a second and switch off the flame.

Pour this seasoning into the Pachadi in the wide pan /cooking vessel.

Add the deep fried salted Curd chillies in the Pachadi .

Takka Mirsange Pachadi / Salted Curd Chilly Pachadi is ready to serve with hot steaming Rice or Plain Rice.

Try and enjoy the Takka Mirsange Pachadi.