PACHADI PASSION

Pachadi passion

Pachadi is typically a traditional South Indian side-dish. Whilein Kerala and Tamil Nadu, pachadi is a side-dish curry similar to the north Indian Raita, in Andhra Pradesh, pachadi is a fresh pickle and has very low shelf life, a maximum of two or three days. In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry. A kerala sadhya is incomplete without a pachadi.

Pachadis have been an all time favourite in our family. Although I live in  the neighbouring state of Karnataka ,my taste-buds have been tuned to the tantalising tastes of Kerala. Most of the dishes are coconut based & pachadi is one such side dish.

BASIC PACHADI MIX

coconut   1 cup

green chillies 3-4

curry leaves 4-5

mustard seeds ½  tsp

Curds/yoghurt ½ cup

Salt to taste

Method:

Grind the coconut,green chillies & curryleaves to a fine paste adding very little water.next add mustard seeds & grind until they break open( about ½ min in a mixie)this is the basic coconut mixture.

Curd should be added only after vegetable is added

seasoning:

2tsps oil (preferably coconut oil)

½ tsp mustard seeds

Broken red chilli 2

10-15 curry leaves

Method

In a deep pan heat the oil.add mustard .& when it starts spluttering add broken red chillies & curry leaves.add to the prepared pachadi

CUCUMBER  PACHADI 

 Wash the 2 small cucumbers.peel & grate them fine .add salt as required.squeeze out the liquid from the grated cucumber & add the basic pachadi mix.add curds mix well & add the seasoning

     

ASH GOURD PACHADI

chop a small piece of the  gourd into fine pieces & boil with salt.cool.squeeze out the water.& proceed as cucumber pachadi

TOMATO & ONION PACHADI

Chop a tomato & an onion into small pieces .Add salt. Add pachadi mix, curd & season.

BRINJAL PACHADI

brinjal 2 small

turmeric 1 pinch

onion 1/2

oil

heat oil. Add  onions,salt & turmeric. Fry till raw smell disappears. Then add finely chopped brinjal & fry till well cooked . then add pachadi mix & season.

BITTER  GOURD:

Heat 3 tsps of oil in a pan.Chop a bittergourd into fine pieces, add salt & turmeric powder. & fry till oil separates.cool .then add pachadi mix & seasoning.

BEETROOT PACHADI (no pachadi mix added)

 

Chop a medium sized beetroot into fine pieces .cook in about ½ cup water & salt.add 2 slit green chillies.cool, add 1-1 ½ cup thick curds & mix. Season.

PINEAPPLE PACHADI

Chop ½ pineapple into small bits with salt. Boil in ½ a cup of water till cooked. Cool. Add  pachadi mix & season.Serve.

BANANA PACHADI

Chop  ripe banana into fine pieces.Prepare the seasoning & add the banana into the pan after switching off the gas.Let it cook in the heat of the pan.Add pachadi mix & salt.Serve.

MANGO PACHADI ( a sweet side dish with a difference)

2-3 ripe mangoes

Jaggery  -a small piece 1’’x 1’’

Coconut 1 cup

Red chillies M ango pachadi ( a sweet side dish with a difference )

 (dry roasted)

Curry leaves 

salt

Method

Grind coconut with red chillies & 4-5 curry leaves.

Squeeze the pulp out of the mangoes.Add salt.Mix in the ground coconut mixture. Season with mustard seeds , broken redchillies & oil.