Regupalla pachadi ( Ber Chutney )

The Regi Pandu also called as Ber in Hindi, elachi hannu in kannada, ilanthai pazham in  Tamil and Indian jujube or Indian plum in English.  It is a seasonal fruit which is available in October and available till early March.  The Regi pandu is one type of fruit which kids like to eat very much like the mangoes. The regi pandlu are used as Bhogi pallu for kids at the time of Sankranthi festival which comes in January.   

The Regi pandla pachadi is one of the popular recipe in Andhra Pradesh during the sankranthi festival season.  For this recipe we will be using the semi-ripe fruit or doragaa unde regu pandu in Telugu.  So for this recipe we need fruits that are not very raw nor very ripe.  They have to be half-ripe.    Now let us see how to make the Regi pandla pachadi recipe.


Ingredients required:

• Semi-ripe Indian Jujubes (Doraga unna regi pandu ) -  250 gms
• Red chillies -  2 nos
• Green chillies - 3 to 5 nos
• Refined cooking oil -  4 tea spoons
• Mustard seeds - 1/2 tea spoon
• Black gram ( uddi pappu ) -  1 table spoon
• Curry leaves -  5 to 6
• Fresh and chopped coriander - 2 table spoon
• a pinch of Asafoetida ( Inguva ) 
• Salt to taste

Method of preparation of Regu pandla pachadi:

• Wash and wipe dry the regi pandlu with a clean towel.
• Now in a  few drops of oil, fry the green chillies and set aside to cool
• Deseed the regi pandlu. They will anyway get cut in the process. In fact this is what takes most of the preparation time as the fruits are small in size and deseeding is a must.
• The actual traditional method is to beat hard and mash the regi pandlu, greenchillies and salt to taste by hand. This gives it an exemplary taste. 
• However, now days neither the rolu is available nor do we have the patience for doing it. So instead, we use the dry mixie. Add the regipandlu, green chillies and salt to taste and coarse grind in the dry mixie. When flakes of regipandlu touch the toungue, we do get the taste and smell of the fruits psychologically.
• In a kadai/pan (bandli/mookudu), heat 4 tsp oil. Add mustard seeds, red chillies, black gram,curry leaves,coriander leaves, pinch of asafoetida and fry. Once the seasoning is done, add the above ground regipandla mix and stir till it feels like a paste and cooked.
• Regi pandla pachadi is done. Sweet and tangy because of the fruit it contains, spicy with the green chilles , regi pandla pachadi is a rice supplement.  Regi pandla pachadi however, tastes better almost 6-8 hrs after it is made. So in case it is for dinner, make it in the morning and set aside in a cool and dry place

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If you want to know about more Indian recipes,  you can visit my other blog on Indian Recipes.