FermenteaWhere food goes to change
← Recipes

Rayalaseema groundnut pacchadi (MAA ABHIRUCHI, 2010)

Loading ratings…

A source-specific groundnut pacchadi with roasted peanuts, cooked onion, garlic, dried chile and tamarind, finished with mustard and curry leaves.

Suggest a correction
Photograph of Rayalaseema groundnut pacchadi (MAA ABHIRUCHI, 2010).

History

One modern source-specific batch; no historical origin is established.

Ingredients

Scaling: source batch only

Roasted peanutspeeled
237 mL1 cup as recorded
Onionsliced
1 small
Garliccrushed
1 pod
Dried red chilliesdeseeded and broken
6 pieces
Sesame oil
9.9 mL2 tsp as recorded
Water
118 mL½ cup as recorded
For grinding
Tamarindsoak 15 min and extract pulp
1 small lemon-sized piece
or 1 tbsp paste
Salt
to taste
Mustard seeds
2.5 mL½ tsp as recorded
Asafoetida
a pinch
Curry leaves
8 leaves
source gives 8–10
Oil
2.5 mL½ tsp as recorded
tempering

Method

Risks and precautions · Standard risk
Peanut allergy

Peanuts are a major allergen and an ingredient.

Hazard source

Identify peanuts and prevent cross-contact.

Control source

No validated storage duration is supplied.

  1. Soak tamarind for 15 minutes; squeeze out pulp and remove fibres and seeds. Alternatively use 1 tablespoon paste.
  2. Heat sesame oil and briefly fry garlic and chillies.
  3. Add onion; cook over medium heat 4–5 minutes until translucent. Cool.
  4. Grind peanuts, tamarind pulp, onion mixture, salt and water to a coarse texture.
  5. Heat tempering oil; add mustard seeds. When they splutter, add asafoetida and curry leaves.
  6. Pour the tempering over the chutney and serve.

Conditions

Active time15 min

Places

Rayalaseema

Documented preparation · Region evidence

Source labels area “Rayalseema, Telangana”; retained as source wording without asserting a precise birthplace.

See Rayalaseemaon the mapLocation source 1 →

Related

More from India

  • Allam pachadi

    An Andhra ginger-and-urad chutney in which browned dal and briefly fried ginger and chillies are cooled, then ground with jaggery to a coarse paste.

  • Amba (ripe mango)

    This cooked amba follows a Jewish Food Society recipe that simmers ripe mango with onion, garlic, mustard seed and warm spices into a tangy Middle Eastern condiment.

  • Bengal chetney sauce

    Eliza Acton's Bengal receipt for chetney sauce: stoned raisins and a hard acid fruit pounded with brown sugar, ginger, salt, cayenne and garlic, then thinned with vinegar to the consistence of thick cream.

  • Coriander-mint chutney

    A cold-blended coriander and mint chutney with ginger, green chilli and optional cumin and lemon; the author serves it with snacks, chaat and sandwiches.

  • Coriander-mint green chutney

    A fresh, uncooked green chutney blended from coriander, mint, chilli and citrus. This measured development batch is untested and intended for prompt serving.

  • Goan recheado masala

    Recheado is a red Goan spice paste of Kashmiri chillies, garlic and spices ground in vinegar, best known as the stuffing for fried fish such as mackerel.

  • Gongura pachadi

    A hot, sour Andhra chutney of gongura (sorrel) leaves cooked soft and ground with fried dried chillies, garlic and onion, then finished with a hot tempering of dals, mustard and curry leaves.

Related in the family

  • Afghan chutney (chatney)

    Afghan coriander chatni is a sharp, hot herb sauce with garlic and vinegar. A 2008 Afghanistan manual records green or red pepper and optional walnut; heat and household versions vary.

  • Australian vegetable relishes (green tomato relish)

    Australian green tomato pickles and relishes vary. This partial version follows ABC Western Victoria’s 2018 pickle recipe, not Beerenberg’s commercial formula. Sources document examples from 1944 onward, not a single origin.

  • Chakalaka

    A spicy South African vegetable relish of onion, carrot, pepper, tomato, curry seasoning and beans, cooked briefly and served warm or cold beside pap and grilled meat.

  • Chutney

    A broad account of cooked chutney traditions: fruit or vegetables combined with sugar, spices and sometimes acid, often boiled into a thick condiment. This record is historical and process context, not a formula or storage recipe.

  • Cucumber-mint raita

    Cucumber and chopped herbs are folded into plain yoghurt with salt and roasted cumin for a cool South Asian accompaniment to spiced food.

  • Green-chilli and peanut thecha

    A fresh Maharashtrian thecha of green chillies, peanuts and garlic, roasted separately in the same oil and crushed with salt. Optional coriander joins the pan before grinding; serve with bhakari.

  • Kinema tomato achar

    Kinema ra golbheda ko achar combines already-fermented soybean kinema with tomatoes, onion, garlic and spices, finished with sesame powder and fresh garnish, and is eaten with rice or toast.

Community

No community contributions have been published for this entry yet.

Share what you made

Sign in to contribute. Published comments and photos are free to read.

Share a creation photoSuggest a correction

Sources