A chutney made with Tender Tamarind Leaves Pachadi Recipe is simply delicious. Also called Chintha Chiguru Tokkuthis spicy and sour chutney tastes great with just about anything. Try it with not just idli, dosa but with bhakri and chapati even steamed rice. Try it!
Recipe Source: Adapted from here.
- 1 cup rice cooked with extra water (I used sona masuri)
- ½ cup grated Parmesan (I used regular processed Amul Cheese)
- 2 tbsp extra-virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, chopped
- ½ capsicum each or red and yellow, diced fine
- ¼ cup cabbage, chopped fine
- 5 basil leaves, chopped
- 2 tbsp tomato sauce
- 1 tsp sugar
- 1 cup bread crumbs
- 1 cup oil ( as needed)
- Take the cooked rice in a large bowl.
- Add salt and pepper and cheese.
- Mash well kneading it to a smooth dough.
- Keep covered in the refrigerator for 2 hours or overnight. The rice must be chilled.
- In a large kadhai/wok over heat 1 tbsp oil.
- Sauté onions and the chopped garlic for 2 minutes.
- Add in basil, tomato sauce takes off heat add the cabbage and capsicum mix well.
- Add salt and pepper to taste and set aside to cool.
- Lightly grease your palms take 2 tbsp of the rice mixture in the hand and form a small cup.
- Place 1/2 tsp of the filling mixture to centre of the rice cup. Close the opening and shape in a proper ball.
- Roll the rice ball in the into the bread crumbs.
- You can either deep fry or like me use the appe/panni yaram pan and shallow fry the rice balls till deep brown.
- Transfer on a paper towel lined plate or dish.
- Serve with chilli sauce.
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