Usirikaya Pachadi Recipe: Usirikaya Pachadi Is Made From Time To Time: Today the recipe is coming and I am going to show you a delicious pachadi recipe with amaranth which has many medicinal properties. Isn’t it in the name of medicine.. a little bit is enough it does a lot of good for our bodies. Some of the things that we know are unknown to us, this amaranth has many medicinal properties. A lot of varieties can be made with amaranth. Now let’s see how to make instant greens with amaranth. Ingredients: amla, dry chillies, cumin, mustard, cumin, coriander, asafoetida, turmeric, salt, aloe vera, etc… Method of preparation: For this amla green, take 10 to 12 medium size amla leaves.

Wash the amla with clean water and dry it with a dry egg without getting wet, remove the pips and cut it into small pieces. Now put a Kadai on the stove and add one tablespoon of oil to it. Now put all the amla that we have cut in it. Also, add half a teaspoon of turmeric and enough salt to taste and fry these amla plants in oil for a while. After the amla pieces are cooked well, take them to a plate. Now add another tablespoon of oil in the same Kadai. Once the oil is heated, add half a teaspoon of fenugreek seeds, and two teaspoons of cumin seeds and deep fry. Add 10 to 12 red chillies according to the next spice. Also, add two sprigs of curry leaves and fry just once till the red chillies are cooked and turn off the stove. Allow them to cool completely and transfer them to a mixing jar.

Usirikaya Pachadi Recipe in telugu

Add 6 or 5 cloves of garlic to it and grind them all finely. After grinding it a bit finely, now add the amla pieces that we have fried and kept aside. Also, squeeze the juice of one lemon in it. It is said that adding lemon juice to this green tea will reduce its nuttiness in it. Green is tasty. Now grind all these also finely. Here I don’t use water at all. If water is applied, greens will spoil quickly. You can store this green tea for at least one month or two years if you make it green without using water at all.

Now we have to touch this green. Add two to three tablespoons of oil in a Kadai for frying. After the oil is heated, add mustard seeds up to a teaspoon, cumin seeds up to half a teaspoon, one black pepper and two or three cloves of garlic crushed, and one or three curry leaves and fry the temps a little. Mix well for a minute or two. After frying a little like this, before turning off the stove, add two to three tablespoons of finely chopped coriander and mix well and keep aside. That’s super simple and easy to make amaranth greens are ready.


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