The other day I made the famous vankai pachadi. Ok. I dont know if its really famous but I felt like stating it that way. However the version I made the really really famous vankai pachadi---which involves burning the outer skin of the vankai and making the pachadi. The version I made it much easier I believe however it doesn’t taste the same.
Vankai Pachadi
Fry together: cumin seeds + mustard seeds + red chilli peppers + garlic + ginger + black grams + cashews nuts(not too many) + tamarind + curry leaves + hing + green chillies + tomatoes(not too many) + salt + fried eggplant pieces
Grind the above
Tadka: Oil + cumin seeds + mustard seeds + black grams (lots of) + curry leaves
Put the tadka on top of the ground mixture and mix...done!
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Vankai Pachadi
Fry together: cumin seeds + mustard seeds + red chilli peppers + garlic + ginger + black grams + cashews nuts(not too many) + tamarind + curry leaves + hing + green chillies + tomatoes(not too many) + salt + fried eggplant pieces
Grind the above
Tadka: Oil + cumin seeds + mustard seeds + black grams (lots of) + curry leaves
Put the tadka on top of the ground mixture and mix...done!
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