TOMATO PACHADI

 TOMATO PACHADI

I remember reading that tomatoes were brought to India in the 16th century by the Portuguese. These days, both in the South of India or in the North, we use tomatoes in so many dishes in our Indian cooking. Call it thakkakli in Tamizh or tamartar in Hindi, we find tomatoes used in almost every place that serves food- from the up market 5-star hotel to the common highway dhaba. 

Tomatoes have numerous health benefits as described in this article in Very Well Health.

Elsewhere in this blog, you will find recipes for dishes made with tomatoes, such as:-

• Tomato Saaru
• Tomato Kurma
• Tomato Thokku
• Tomato and Carrot Soup 

Today's recipe is for an easy to make Andhra-style Tomato Pachadi which goes well with our traditional breakfast of idl/dosa. I have adapted this from Tomato Pachadi from Swasthi's Indian Healthy Recipes.  

In case you wish to avoid the use of garlic, you can use 1/4 " piece of ginger instead at the time of grinding. 

We tried this out recently and enjoyed it with hot idlis for breakfast. 

Ingredients:-

• Tomatoes, medium-sized, 4 
• Byadgi Red Chillies, 4
• Chana Dal (Bengal Gram), 3/4 tbsp
• Urad Dal, (Black Gram), 3/4 tbsp 
• Cumin Seeds, 1/2 tsp
• Turmeric Powder, 1/8 tsp
• Garlic Cloves, 2
• Salt, to taste
• Oil, 1 tsp

For Tempering:-

• Mustard Seeds, 1/4 tsp
• Urad Dal, 1/2 tsp
• Hing, (Asafoetida), 1/8 tsp
• Curry Leaves, a few 
• Dried Red Chilli, broken into halves, 1
• Oil, 1 and 1/2  tsp

Method:-

Wash and chop the tomatoes

Peel and chop the garlic

In a thick bottomed kadhai, heat 1 tsp of oil  and on medium heat roast the Byadgi red chillies, chana dal and urad dal until the dals change colour and the chillies become crisp

Add the cumin seeds and roast for a few seconds

Transfer to a plate and allow it to cool

Add the chopped garlic to the same kadhai and saute, to this add the chopped tomatoes, turmeric powder and salt and mix well 

Cover and cook on medium heat till the soft become soft and mushy

Allow this to cool

In a mixer grind together the roasted chillies, urad dal, chana dal and cumin seeds on pulse mode till it gets crushed to a coarse powder

To this add the cooked tomatoes  and very little water and grind to get a chutney-like consistency

Check for salt and add if necessary. Transfer to a bowl

Heat oil in a seasoning pan and when it becomes hot add the mustard seeds, when they splutter add the urad dal and saute till the dal turns golden

Add the hing, curry leaves and broken red chilli and saute for a few seconds

Pour this seasoning onto the Tomato Pachadi

Switch off the gas and transfer to serving bowl

Serve Tomato Pachadi with idlis or dosas  

CUCUMBER PACHADI

 CUCUMBER PACHADI

From time to time, I make dishes using Yellow Cucumber. We call this Magge in my mother tongue, Konkani. It is called  "Mangalooru Southekai" in Kannada, and Vellarikkai in Tamil. While strictly speaking it is called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

Here's an interesting article about the Mangalore Cucumber and its many health benefits. 

Elsewhere in this blog, you will find recipes for other dishes made with Yellow Cucumber , such as :-

• Mangalore Cucumber Huli 
• Magge Polo  Mangalore Cucumber Dosa
• Magge & Mashingasaang Koddel

Today's dish - Cucumber Pachadi- is from Kerala. It is made with both the ordinary cucumber and the yellow cucumber. I have made this with yellow cucumber today. This recipe  has been adapted from Vellarikka Pachadi from the popular website Veg Recipes of India.

We enjoyed this side dish with hot steamed rice and sambar.

Ingredients:-

• Medium-sized Yellow /Mangalore Cucumber, 1/2: or to yield 1 heaped cup when chopped
• Fresh Curds, 1 cup 
• Salt, to taste
  

To Be Ground To A Paste:-  

• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 1/4 tsp
• Green Chilli, chopped, 1
• Mustard Seeds, 1/2 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Dry Red Chilli, broken into halves,1
• Curry Leaves, 1 sprig
• Coconut Oil, 1/2 tbsp

Method:-

Wash and peel the yellow cucumber, cut it and discard the core and seeds

Beat the fresh curds well and keep aside

Cube the yellow cucumber and place it in a vessel 

Add 1/4 cup water and cook the cucumber on medium flame till it is almost done

It should get cooked yet remain firm

In a small mixer jar, grind together the coconut gratings, cumin seeds, mustard seeds and green chilli to a coarse paste adding just the required amount of water 

Add this ground paste to the cooked cucumber

Mix well and cook on low flame for 2 to 3 minutes 

Switch off the gas and allow this to cool

Once it is cooled add the beaten curds and mix well 

Heat oil in a small pan and on medium heat add the mustard seeds

When they splutter add the broken red chilli and the curry leaves

Saute for a few seconds 

Pour this seasoning on to the cucumber pachadi

Transfer to serving bowl

Serve with hot steamed rice and sambar 

NELLIKAI THAYIR PACHADI

 NELLIKAI THAYIR PACHADI 

This is the time of year when Indian Gooseberries are available in plenty. These are called  Nellikai/Nellikayi in Tamil and Kannada, Amla in Hindi, and Avalo in my mother tongue, Konkani.

Today's dish is called Nellikai Thayir Pachadi, Thayir being the Tamil word for curds. It is a curd based raita-like side dish served with the main meal. In today's really easy to make recipe, we grind together the gooseberries and spices and mix this with fresh curds. 

We have been told that even in ancient times our rishis knew about the many health benefits of amla. This article details some of the health benefits  of gooseberries. 

Traditionally they have been used in South Indian cooking, so elsewhere in this blog you will find other dishes made with gooseberries such as:-

• Nellikai Rasam
• Avale Kadi
• Nellikayi Chitranna
• Nellikayi Thokku

For best results, we should use fresh curds when we make this dish. 

Nellikai Thayir Pachadi goes great with hot steamed rice and spicy rasam.

Ingredients:-

• Nellikai ( Gooseberries) , 5
• Thayir ( Fresh Curd), 1 cup
• Mustard Seeds, 1/4 tsp
• Fresh Coconut Gratings, 2 tbsp
• Green Chillies, 3
• Salt, to taste

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Curry Leaves, 6-8
• Oil, 1 tsp

Method:-

Wash and de-seed the gooseberries and chop them into pieces

In a small mixer jar, grind together the chopped gooseberries, mustard seeds, green chillies and fresh coconut gratings to make a smooth paste adding just the required amount of water 

In a bowl, whisk the fresh curds and to this add the ground paste just prepared and salt to taste

Mix well together 

Heat oil in a small pan and on medium heat add the mustard seeds

When they splutter add the curry leaves and sauté for a few seconds

Switch off the gas and add this seasoning to the Nellikai Thayir Pachadi

Serve as a side dish to the main meal with steamed rice and rasam

VELLARIKKA PACHADI

VELLARIKKA PACHADI


Vellarikka is what cucumber is called in Tamil and Malayalam. One type of cucumber, which we call Magge in my mother tongue Konkani is called, "Mangalooru Southekai" in Kannada.

While, strictly speaking, it is called, "Field Marrow" in India it is variously known as Mangalore Cucumber, Madras Cucumber, Indian Yellow Cucumber and even Malabar Cucumber.

Elsewhere in this blog, you will find other dishes made with Mangalore Cucumber such as:

• Magge Polo ( Mangalore Cucumber Dosa) 
• Magge and Mashingasaang Koddel 

Today's recipe is for a coconut-based side dish from Kerala, made with Mangalore Cucumber, spices and thick curds. This was shared by my friend, Vidya Shenoy. 

We tried it out today and enjoyed it immensely. 

Ingredients:-

• Vellarikka/Mangalore Cucumber/Magge, 1/2 or about 450 gms
• Thick Curds, 1/4  cup 
• Salt, to taste

To Grind To A Paste 

• Coconut Gratings, 1/3 cup
• Small Onions, 3 
• Garlic Cloves, 5
• Green Chillies, 2
• Cumin Seeds, 1/2 tsp
• Mustard Seeds, 1 tsp 

Fo the Seasoning:

• Mustard Seeds, 1/2 tsp
• Ginger, finely chopped, 1/2 tsp
• Curry Leaves, 6-8
• Red Chillies, 2, broken into halves
• Small Onions, finely chopped, 5 
• Coconut Oil, 2 tsp 

Method:-

Wash the Mangalore Cucumber, peel the skin, remove the core and seeds
Cut the Cucumber into small pieces

In a pan, cook the Cucumber pieces in 1/2 cup of water, adding a little salt. Cook until they get done but remain firm. Ensure that they don't get overcooked. Keep aside

In a mixer jar, grind together coconut gratings, 3 small onions, garlic cloves, green chillies and cumin seeds to a fine paste adding a little water

Before removing the paste add 1 tsp of mustard and grind once again 

Remove the ground paste and keep aside

Heat 2 tsp  of coconut oil in a pan and on medium heat add the mustard seeds, when they splutter add the finely chopped ginger, curry leaves, broken red chillies and 5 finely chopped small onions, and sauté till the onions become translucent

Now add the ground masala, mix well and cook for a few minutes till the raw smell goes

To this, add the cooked cucumber pieces, mix well, check for salt and add if required
Cook for a few minutes

Lastly, add the thick curds, mix well and switch off the gas 

Transfer to serving bowl 

Serve Vellarikka Pachadi as an accompaniment to the main meal

DONDAKAYA PACHADI (IVY GOURD CHUTNEY)

DONDAKAYA PACHADI ( IVY GOURD CHUTNEY)

One of the veggies I use pretty often is Ivy Gourd, variously called Dondakaya in Telugu,
Tindora in Hindi, Thondekayi in Kannada and Tendle in my mother tongue, Konkani. This vegetable is used all over the country.

Elsewhere in this blog you will find recipes for Tendle Bhuthi from Konkani cuisine, Thondekayi Yennegayi,  from North Karnataka and the North Indian Tindora Masala.

Today's recipe is for a chutney from Andhra called Dondakaya Pachadi and has been adapted from the popular cooking website Sailu's Foods.

For best results, choose ivy gourd that are tender yet firm.

Traditionally, this Dondakaya Chutney is served with steaming hot rice and ghee.

Ingredients:-

• Dondakaya, (Ivy Gourd), 250 grams, 
• Cumin Seeds, 1 tsp
• Channa Dal ( Bengal Gram), 1 and 1/2  tbsp
• Urad Dal (Black Gram Dal), 1 tbsp
• Byadgi Red Chillies, 2 
• Green Chillies, slit, 3, 
• Garlic Cloves, peeled and lightly crushed, 6 
• Tamarind, size of a small marble  
• Jaggery, grated, 1/2 tsp
• Salt, to taste
• Oil, 1 tbsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Hing (Asafoetida) Powder, a pinch
• Curry Leaves, a sprig
• Oil, 1 tsp

Method:-

Wash the ivy gourd and snip off their ends and cut them into thin roundels

In a thick-bottomed kadhai, heat oil and on medium heat add the cumin seeds, channa dal, Urad dal and red chillies and sauté till the dals change color
To this, add the slit green chillies and the peeled garlic, followed by the ivy gourd, mix well and cook uncovered for about 10 minutes stirring from time to time till the ivy gourd turns slightly golden
Switch off the gas, allow this to cool and transfer contents to a mixer jar
Next, add the tamarind, salt, grated jaggery and  2 tbsp of water
Grind to a coarse paste in pulse mode and transfer the ground chutney to a bowl
Heat 1 tsp of oil in a small pan and do the seasoning by adding the mustard seeds on medium heat
When they splutter, add the asafoetida powder and the curry leaves and sauté for a few seconds
Pour this seasoning on to the Dondakaya Pachadi
Serve this as an accompaniment with hot steamed rice

BEETROOT PACHADI

BEETROOT PACHADI

One of the veggies that my husband hated years ago but eats cheerfully now is the beetroot. I have always maintained that it is how it is cooked and not the vegetable itself that makes people like or dislike a particular vegetable.

Besides, beetroot is good for your health as explained in this article, " The Benefits of Beets" in the Mayo Clinic website.

Elsewhere in this blog, you will find recipes for Beetroot Soup, Beetroot Poriyal, and Beetroot Halwa. 

Today's recipe is for a pachadi made with beetroot. A pachadi is a kind of salad or chutney, used as a side dish.

Ingredients:-

• Beetroot, 300 grams
• Fresh Curds,  1/2 cup
• Turmeric Powder, 1/8 tsp
• Salt, to taste

To Be Ground To A Paste:- 

• Fresh Coconut Gratings, 1/2 cup 
• Green Chillies, 2
• Ginger, 1/2 " piece
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a sprig
• Coconut Oil, 1 tsp

Method:

Wash the beetroot thoroughly, then peel and grate it
Add a little salt and turmeric powder, sprinkle a little water and cook the grated beetroot on medium flame. Take care that it does not get overcooked. Keep aside.

Whisk the fresh curds and keep aside

In a mixer jar, grind together fresh coconut gratings, green chillies, ginger, mustard seeds and cumin seeds to a smooth paste adding just the required amount of water.

Now add the ground paste you have prepared to the cooked beetroot
Mix well and cook for 1 or 2 minutes
Allow it to cool and then add the curds and mix again
( Important to add the curds only after it has cooled otherwise the curds will curdle)
Check for salt and add if required

Heat the coconut oil in a small pan and on moderate heat add the mustard seeds
When the mustard seeds splutter, add the broken red chilli and curry leaves and saute for a few seconds

Add this seasoning to the beetroot pachadi and transfer to serving bowl

RAW MANGO PACHADI

RAW MANGO PACHADI

As summer approaches, we wait for the mango season every year to enjoy mango in both raw and ripe form. 

Now it's the mango season in India so I share my recipe for "Raw Mango Pachadi" which we call Ambuli Pachadi in my mother tongue, Konkani.

This is a simple and easy to make dish which can be served as an accompaniment to the main meal. 

If you are using Totaapuri variety of raw mango, there is no need to skin it. However, you may have to de-skin if you are using any other variety. 

For the hing/asafoetida, you can use Hing Powder ( 1/4 tsp ) or dissolve a small piece of Hing in water. 

Ingredients:

• Raw Mango, (preferably Totapuri variety),  medium-sized, 1
• Chilli powder, 1 tsp ( you can vary as per your requirement)
• Salt, to taste
• Turmeric (Haldi), 1/4 tsp
• Asafoetida Powder, (Hing), 1/4 tsp 
• Coconut Oil, 1 -2 tsp

Method:
Wash and de-seed the raw mango. Cut the raw mango into small cubes without de-skinning it
In a bowl, mix the raw mango cubes along with salt, chilli powder, haldi and hing
Finally add coconut oil and mix well.
Your Raw Mango Pachadi is ready to be served.

UGADI PACHADI

UGADI PACHADI

Today is a day of celebration for us as it is the start of a New Year as per the Hindu calendar.
The year beginning on 31 March 2014 is called Sri Jaya Nama Samvatsara.

Call it Ugadi or Samsar Padwa or Gudi Padwa, today is a day when families get together to share in each other's happiness. Ugadi comes from two Sanskrit words Yuga meaning age and adi meaning new. I wish you and your family the very best in the New Year,

A dish appropriate for today is Ugadi Pachadi which is traditionally made for this festival.   The ingredients suggest that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which we should accept with equanimity through the New Year.

I would like to thank my friend, Rajam Ramachandra Pai for sharing her recipe which I have adapted.

Ingredients:

• Raw mango, a few, cut into small pieces,  ( I used 1 raw mango)
• Gingelly oil, 2 tbsp. ( I used regular cooking oil)
• Mustard seeds, 1 tsp ( I used 1/2 tsp)
• Hing, 1 pinch
• Tamarind, size of small lemon ( you can use lemon as an alternative) ( I used lemon)
• Salt, 1/2 tsp or as per taste
• Chilly powder, 1/4 tsp
• Jaggery, 3 tbsp. ( you can use sugar or honey as an alternative)
• Neem flowers, 1 tsp ( you can use methi seeds as an alternative) ( I used methi seeds)

Method:

Heat oil in a pan and add the mustard seeds, methi seeds/neem flower, and hing
When it crackles, add tamarind pupl and allow it to boil and reduce in volume
Add mango pieces and cook for some time
Next add salt and chilly powder and mix
Then add the jaggery and stir for a few minutes until it gets a little thick
Finally add roasted neem flowers/methi seeds.