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VAKAYA GREEN CHILLI PACHADI

Fiery Vakaya Chilli Pachadi for Bold Desi Cravings

This flavorful chutney combines fresh, tender tamarind leaves, grated coconut, and a touch of black pepper for a perfect balance of tangy, spicy, and aromatic flavors. The sautéed garlic, green chillies, and tamarind leaves add depth, while the tempering of mustard, cumin, urad dal, red chilli, and curry leaves gives it a delightful crunch and fragrance. Ideal as a side dish for dosa, idli, or even with rice, it adds a burst of taste to your meal.


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Homemade spicy vakaya chutney with bajji mirchi, tomatoes, garlic tadka, and coriander, perfect for dosa or hot steamed rice.¯

Fool-Proof Vakaya Pachadi Hacks Even Lazy Cooks Love

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🌶️ For less heat, use only mild green chillies. Frying vakaya and chillies properly brings depth of flavor—don’t skip it. Want more tang? Add extra tamarind. Always cool before grinding for perfect texture. The garlic tadka is non-negotiable—it gives that signature Andhra punch! Store in the fridge for 3–4 days and use with idli, dosa, or rice. Drizzle ghee on rice before adding chutney for a heavenly taste.

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     Step-by-Step Recipe : Cooking Vakaya Like a Pro (or a Hungry Amateur)

INGREDIENTS

  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 tsp Fenugreek seeds
  • 4–5 tbsp Oil
  • 75 gms Bajji Mirchi
  • 75 gms Less Spicy Green Chillies
  • 10 pieces Vakaya (seeds removed) or lemon-sized soaked tamarind
  • 3 Tomatoes
  • 1 tsp Jeera Powder
  • 1 tsp Coriander Powder
  • 1 tsp Amchoor Powder
  • Salt – as required
  • Small bunch Coriander (chopped)

For Tadka:

  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin
  • 1 sprig Curry Leaves
  • 1/4 tsp Turmeric
  • 7–8 Crushed Garlic Pods
  • 3 tbsp Chopped Coriander


​Fiery green chilli pachadi blended with vakaya, tangy tomatoes, and South Indian tadka—a perfect chutney for spice lovers.

PREPARATION STEPS

  1. Heat oil in a pan. Add chana dal, urad dal, and fenugreek seeds. Fry 2 minutes.
  2. Add bajji mirchi, less spicy chillies, and vakaya pieces. Fry for 5 minutes.
  3. Add chopped tomatoes and cook until soft.
  4. Add jeera powder, coriander powder, amchoor powder, and salt. Mix well and switch off.
  5. Cool the mixture and grind coarsely in a mixer jar.
  6. For tadka, heat oil. Add mustard seeds, jeera, curry leaves, turmeric, crushed garlic, and hing.
  7. Add the ground paste and sauté for a minute.
  8. Mix in chopped coriander. Serve hot with rice, dosa, or idli.




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