In Tamil Nadu we make pachadi with fresh , finely chopped raw or/and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger, coriander leaves and curry leaves. Curd based pachadi can be made of any vegetable, although cucumbers, backed brinjal, bitter gourd or pineapple or unriped banana are common. Pachadi is commonly eaten with rice and raitha eaten with pulav or chappati/naan. Even we make sweet pachadi with raw mango, carrot, beet root and with some fruits like mango banana etc., For that we use jaggery and acotanily we use sugar also. Here are some pachadis and raithas. prepare and enjoy with your meal. Note: In Hyderabad they call Pickles as Pachadi.:idea
Mango Pachadi - Sweet Ingredients: 1 Raw mango (best is Bengloora) 2 - 4green chilly 1/2 cup grated jaggery 1 sp oil 1/2 sp mustard seeds salt Method: wash,peel and cut mango. cook it well. (if you want you can keep mango pieces and green chilly along with rice while cooking rice in the cooker.) In a pan pour oil and make seasoning with mustard seeds. Add chopped green chillies and cooked mango. Let it cook for a min. If you want, add some water. Now add grated jaggery. Mix well. Bring it to a boil. Remove from the fire and serve. Note: we usually make this pachadi on 'devesam day' and we add 'neemflowers in this pachadi and we make it on the Tamil New Year day, to get 6 tastes in a pachadi.
New Year Pachadi. (Vepampoo pachadi) Ingredients: 1 Raw mango (best is Bengloora) 1 sp fresh neem flower 2 - 4green chilli 1/2 cup grated jaggery 1 sp oil 1/2 sp mustard seeds salt Method: wash,peel and cut mango. cook it well. (if you want you can keep mango pieces and green chilly along with rice while cooking rice in the cooker.) In a pan pour oil and make seasoning with mustard seeds. Now put fresh neem flowers and fry well. Add chopped green chillies and cooked mango. Let it cook for a min. Now add grated jaggery. Mix well. Bring it to a boil. Remove from the fire and serve.
Cucumber Pachadi - 1 [FONT="]Ingredients: 2 Cucumber (wash, peel chop finely) 2 cups curd 1 table sp chopped Coriander leaves 2 Green chillies finely chopped Salt 1/2 sp Mustard seeds A small pinch asafetida 1 /2 sp Oil Method Mix cucumber, green chilles, salt, chopped coriander leaves and curd together. Fry mustard and hing in little oil and add it to above. That is all your yummy pachadi is ready to serve. Very good side dish for pudina thuvial and coriander thuvial. <!--[if !supportLineBreakNewLine]--> <!--[endif]-->[/FONT]
Cucumber Pachadi - 2 Ingredients 2 Cucumber wash, peel and finely chop 2 cups curd Coriander leaves - washed and finely chop 2 -3 Green chillies 1-2 finely chop 1 tea spoon Coconut grated 1 tea.spoon 1 inch ginger piece Salt 1/2 sp Mustard One pinch Asafetida powder 1 sp Oil 1/2 Method: Grind green chillies, salt, coconut,ginger and little cilantro in little curd. Dont add water at all. Mix the above with cucumber, and the remaining curd. Fry mustard and asafetida in little oil and add it to above. Your cucumber pachadi is ready to serve.
Coconut and ginger Pachadi Ingredients: 1/2 fresh grated Coconut 2 Green chillies 1/2 table sp chopped fresh Coriander leaves 2 inch Ginger 1/2 sp Mustard seeds 1/4 sp asafetida powder 2 cups curd Salt Method: Grind coconut, green chillies, ginger, coriander leaves, and salt. Mix this with curd. Fry mustard and asafetida in little oil and add it to the above. This pachadi will go well with any thuvial. The best thuvial is curry leaves thuvial or Devesa thuvial.
Brinjal (Eggplant) Curd Pachadi Ingredients one big Brinjal 1 cup curd 2 red chilly 1/4 sp asafetida powder 1/2 sp Mustard Curry leaves 1 sp chopped coriander leaves Salt 1 sp Oil <!--[if !supportLineBreakNewLine]--> <!--[endif]--> Method Coat oil over eggplant, and grill or bake it in an oven or gas stove. Put it in water for a while. Now peel and mash eggplant and check it. Mash it and keep it aside. Fry mustard seeds, asafetida and curry leaves in oil. Mix this with mashed eggplant. Add curd and salt to the above, and mix everything together. Garnish with chopped coriander leaves. This will go very well with chappati or any pulav.
Brinjal (Eggplant) Puli Pachadi Ingredients one big Brinjal 1 cup tamarind water or 1 tab tamarind paste 2 red chilly 1/4 sp asafetida powder 1/2 sp Mustard Curry leaves 1 sp chopped coriander leaves Salt 1 sp Oil <!--[if !supportLineBreakNewLine]--> <!--[endif]--> Method Coat oil over eggplant, and grill or bake it in an oven or gas stove. Put it in water for a while. Now peel and mash eggplant and check it. Mash it and keep it aside. Fry mustard seeds, asafetida and curry leaves in oil. Mix this with mashed eggplant. Add tamarind water or tamarind paste and salt to the above, and mix everything together. Garnish with chopped coriander leaves. This will go very well with Rice Rava Uppma or Bombay Rava Uppma. Note: If you use tamarind water, again keep it on the fire and bring it to a boil. then use.
Okra Pachadi Ingredients 2 cups finely chopped Okra (vendakai) 2 cups curd 1/2 sp Mustard 1/4 sp asafetida powder 1 sp Oil 2 1/2 sp Salt Method Fry mustard, asafetida in oil. Now add okra pieces and fry till they become brown. Add salt and Mix well. Now add that in curd and mix well. Remove and serve.
Snakegourd/Podalangai Pachadi Ingredients 1 cup chopped Snake gourd (Podalangai) 2 - 4 red or green chilly 1/4 asafetida powder 1 1/2 cup curd 1/2 sp mustard seeds salt curry leaves Method Fry mustard, asafetida, curry leaves, red chilly or green chilly and snake gourd in oil, till it turns slightly brown. Now add salt and fry well.Now add the curry powder and keep stirring for a few minutes. Add curd and mix it well. Now it is ready to serve. Note: you can use pumpkin or chow chow instead of podalangai.