Archive for the ‘Pachadi/Salad/Raitha’ Category

Thakkali Carrot Thayir pachadi

Thayir pachadi is an important item on a sadhg but vegetables in curd. There are different types of pachadi and this is one of my favourite pachadi that my mom makes at home. It is the best accompaniment for paruppu vadai.

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INGREDIENTS

Curd- 1 cup

Coconut- few pieces

Tomato- 1

Carrot- 1/2

Cilantro- Few

Green chilli- 1

Salt- To taste

For Seasoning

Mustard seeds- 1/2 tsp

Curry leaves- few

  • Wash and chop the tomatoes.
  • Split the carrot into two halves. Grate one half and chop the other half.
  • Grind the coconut, tomatoes, chopped carrot, green chilli, half the curry leaves.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add the curry leaves.
  • Finely add the chopped coriander.
  • Mix it with the curd before serving.

Kosumalli

Kosumalli is a healthy easy salad that is included in every Kannadian’s house during festive days. This is made on Rama navami and offered to the Lord.

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INGREDIENTS

     Moong dhal-1 cup

Carrot-1

Cucumber-1

Unripened mango-1/2

Coconut- 4tbsp

Green chilli-1

Lemon juice-1tsp

Coriander- 4 tbsp chopped

Salt- As required

     For Seasoning

Oil-1 tsp

Mustard -1 tsp

  • Soak the moong dhal in water for half an hour.
  • Drain the water.
  • Grate the carrot, cucumber and mango. Also qchop the green chilli into small discs.
  • Mix it with the moong dhal.
  • Add the grated coconut, salt, lemon juice.
  • Finally season it with mustard seeds and garnish with coriander.

Raitha

Raita is an Indian salad or side dish made with yoghurt and chopped vegetables of your choice. Pachadi is the South-indian variation of raita. Every Indian family would like to have curd either plain or in the form of raita or as lassi. Raita goes best with roti and any variety rice, pulav, fried rice and briyani. They are cool and spicy at the same time.

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INGREDIENTS

Yoghurt – 1 cup

Onion – 1 (Big size)

Tomato – 1 (Medium size)

Cilantro – Few

Salt – To taste

Black salt – A pinch

Cumin seed powder – 1 tsp

Coriander seed powder – 1 tsp

Sugar – 1/2 tsp

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  • Chop onion, tomato, cilantro into small pieces.
  • Mix the yoghurt well and if it is too thick, add a little quantity of milk or water to make it to the right consistency.
  • Now add salt, black salt, cumin seed powder, coriander seed powder and sugar to the yoghurt. Mix well.
  • Finally add the chopped vegetables and mix well.
  • Serve with roti, pulav, fried rice or briyani.

Note: You can also use cucumber, bell pepper and other vegetables of your choice.

           Also garnish it with boondhi.

Naarthangai(Citron) pachadi

This is a different recipe I learnt from my grand mom and my mom. I should thank my school teacher cum neighbour (Alphonsa miss and George uncle) for giving us meyer lemon(A variety of lemon) everytime it ripens in their house.  So with that my grandma started making salted meyer lemons out of it. It is my grandpa’s favourite and he have this with curd rice. And my mom made pachadi using the salted meyer lemons. Later I replaced meyer lemons with citron and that is Naarthangaai pachadi.    It has become one of the favourites for all of us. I want to share this recipe with everyone and here is the recipe.

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INGREDIENTS

Pickle

Citron-1 cup

Salt – 1/5th cup

Pachadi

Salted Citron – 1 Cup

Green Chillies – 2

Jaggery – 1/2 Cup

Turmeric powder – A pinch

Water- 2 cups

For Seasoning

Mustard seeds- 1 tsp

Cumin seeds –  1 tsp

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  • Wash and cut the citrons.
  • In an air-tight container, add one layer of citron. Above that add one layer of salt. Repeat this with until you finsh layering the citrons and salt.
  • Leave this for about two weeks.
  • Meanwhile, every day just shake the container well to make the citrons get mixed with the salt.

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  • Later take 1 cup of salted citron, jaggery, turmeric powder , green chillies and grind it to a fine paste.
  • Now in a pan, add oil and splutter the mustard seeds. Once they crack, add the cumin seeds.
  • Now add the ground paste and water.
  • Keep it in low flame and allow it to thicken.
  • Once it thickens, switch off the stove and serve it with hot rice and pepper papad or as a side dish for milagoottal and curd rice.
  • It has a mixture of sweetness, bitterness, sourness.

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Note: You can also make this with Meyer lemon instead of using Citron.

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