Pachadi and Raithas

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 6, 2008.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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
     
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cucumber Pachadi - 1



    [FONT=&quot]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.
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  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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

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    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.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.


     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    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.
     

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