Bhojana Patharthangal (Meal Items)

Pachadis

Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Karnataka, Kerala and Tamil Nadu, pachadi is a side dish curry and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard.

Pachadi generally is a mildly spiced coconut and yogurt-based dish made with seasonal vegetables or fruits. It is made of fresh vegetables and is served as an accompaniment for rice and for snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of the ridged gourd, cucumber, etc.

White Pumpkin Doriya Curd Pachadi

Ingredients :

Pumpkin – 12 palam

Sour Curd – ½ padi

Salt – ¾ palam

Green Chillies – ½ palam

Coriander Leaves – ¼ palam

Ginger – ¼ palam

For Seasoning :

Ghee – ¾ palam

Red Chillies – ⅛ palam

Mustard – ⅛ palam

Black Gram – ¼ palam

Bengal Gram – ¼ palam

Method:

1. De-skin the pumpkin, remove the seeds and grate it.

2. Put sour curd in a lead coated vessel. Add powdered salt, to the curd and cover it. Set aside for the whole night.

3. Cut green chillies, fresh coriander leaves into small pieces, mix it with the curd and pumpkin.

4. Scrap the skin of the ginger and put it in the pachadi and mix well. Refer to recipe no. 22 method of seasoning.

5. Vegetables like pumpkin, cucumber, radish, turnip and squash can be used.