PACHADI
Carrot Pachadi
Carrot - 2 medium
Curd or Yogurt - 1/2 cup
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Salt - 1/4 tsp
Dry Red Chilly - 1
Peel the carrots and grate them coarsely. Add the curd and garnish with fried mustard, dhal and chilly. Add salt and mix everything well.
Coconut Pachadi
Grated Coconut - 2 tsp
Curds or Yogurt - 1/2 cup
Green Chilly - 1
Salt - 1/4 tsp
Chopped Coriander - little
Ginger - a small bit
Mustard Seeds - 1/4 tsp
Make a paste of the coconut, ginger, chilly, coriander and salt. Mix it well with the curd or yogurt and garnish with spluttered mustard seeds.
Cucumber Pachadi
Cucumber - 1 small
Curd or Yogurt - 1/2 cup
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Salt - 1/4 tsp
Dry Red Chilly - 1
Peel the cucumber and remove the seeds. Cut into very small pieces or grate it. Add the curd and garnish with fried mustard, dhal and chilly. Add salt and mix everything well.
Inji (Ginger) Pachchidi
Peeled and Chopped Ginger
6 Red Chillies
Grated Cocoanut (optional)
Salt to taste
1 Teaspoon ghee
1 Teaspoon Mustard Seeds
1 Teaspoon Urad Dhal
Asofoetida (perungayam)
Curry leaves (karivepillai)
Grind the chopped ginger, cocoanut and dry roasted red chillies to a paste. Add the paste to a bowl. Add salt to taste. Add yogurt to paste and mix well. To make the garnish, heat up a teaspoon of oil in a saucepan. After the oil gets warm, add the mustard seeds. After the seeds stop popping, add the urad dhal. After the dhal becomes brown, turn off the heat, add a pinch of asafetida and add curry leaves. Add the garnish to the pot. Mix well. Alternatively, the red chillies can be dry roasted with urad dhal as part of the garnish and added to the ground paste.
Mango Pachadi
Mango - 1 small
Jaggery - 2 tbs
Urad Dhal - 1/4 tsp
Dry Red Chilly - 1
Mustard seeds - 1/4 tsp
Tamarind juice - 3/4 cup
Yoghurt - 1/4 cup
Peel the mango and cut into small slices and pieces. Cook the cut mango in the tamarind water. After it is well cooked, add the jaggery and mix well. Bring the mix to a boil and add the fried mustard and dhal. Mix in the yoghurt and offer at room temp or chilled.
Mullangi (Radish) Perugu Pachadi
Mullangi (medium) 1
Green chillies 4
Curry leaves
Cilantro, handful
Mustard seeds 1 tsp
Blackgram dal 1/2 tsp
Turmeric powder 1 pinch
Ghee 3tsp
Grate mullangi and set aside. Cut chillies into small pieces. Heat ghee and fry the mustard seeds and black gram dal, then add curry leaves. When crispy, add chillies, mullangi and turmeric. Mix well, adding salt and cilantro, and cook on low heat for 10 minutes. When done, set aside to cool a bit. Mix in yoghurt and offer at room temperature.
Pineapple Pachadi Kerala
2 cups pineapple pieces
1/2 cup water
Salt as per taste
3 tbsp sugar
1/2 tsp turmeric powder
1/4 tsp mustard
1 red chilli
1 tsp cumin seeds
3/4 cup grated coconut
2 tsp ghee
1/4 tsp mustard seeds
2 green chillies, slit
1/4 tsp urad dal
4-5 curry leaves
Grind together mustard, chilli and cumin seeds. Grind coconut into fine paste. Mix coconut and chilli paste. Boil pineapple pieces in water with turmeric and salt. Cook till the pieces are tender. Add sugar and stir well. Cook till it reaches desired consistency (like a syrup). Add coconut mixture. Remove from heat. Heat oil and fry the urad dal and then mustard seeds. After seeds splutter add green chillies and curry leaves. Put the seasoning in the pineapple mixture. Cook for 1-2 minutes more than remove from fire and garnish with chopped coriander leaves
Pumpkin Pachadi
Pumpkin - 1/2 slice
Tamarind Juice - 1 cup
Rice Flour - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Dry Red Chilly - 1
Jaggery (Powdered) - 1/2 cup
Salt - a pinch
Curd or Yogurt - 1/2 cup
Ghee - 1/2 tsp
Cut the pumpkin into pieces. Use tamarind juice, just enough to immerse the vegetable. Add salt and cook well. After the pumpkin is cooked, add the jaggery and stir until it dissolves and mixes well. Mix the rice flour in little water and add to the pachadi and bring to a boil. Garnish with the mustard and dhal fried in ghee. After the pachadi has cooled down, add the curd and mix well. You can also use sweet potatoes in place of pumpkin.
Radish Pachadai
Daikon Radish 1 (cut in julliene strips)
Cucumber 1 (cut in 1/2 and then in thin slices)
Tomato (medium) 1 (cut in small cubes)
Green chillies 5 (cut in small pieces)
Yogurt 1/2 cup
Lemon Juice 2 tsp.
Salt 1/2 tsp.
Mix all the above ingredients together at least 1 hour before offering.
Tomato Pachadi
Tomato - 2 small (or) 1 medium
Salt - 1/4 tsp
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Curd or Yogurt - 1/2 cup
Dry Red Chilly - 3
Asafoetida - a pinch
Ghee - 1 tsp
Heat up the oil and fry the mustard, urad dhal, chilly and asafetida. Add the cut tomatoes and fry for about 5 minutes over a low heat. After this is cooled down, mix it well with the curd and salt. You can also put the tomato in uncooked.
Vendaikkai (Okra) Pachadi
Okra - about 8
Curd - 2 tbs
Mustard Seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Dry Red Chilly - 1
Jaggery - 2 tsp
Tamarind Juice - 3/4 cup
Ghee - 1 tsp
Rice Flour- 1/2 tsp
Cut the Okra into large pieces. Heat up the oil in a deep pan and fry the mustard, chilly and urad dhal. Add the cut okra and fry for some time. Add the diluted tamarind juice and salt. After the vegetable is well cooked, add the jaggery and mix well. Mix the rice flour with a little water and add to the pachadi.
