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.

Bengal Gram Flour Pachadi (Joonka)

Ingredients :

Water – 1⅛ padi

Salt – ⅝ palam

Fried Red Chilli Powder – ¼ palam

Jeera Powder – ¼ r.e

Grated Copra – 1 palam

Coriander Leaves – ¼ palam

Bengal Gram Flour – ¼ padi

For Seasoning :

Ghee – 1 palam

Chillies – ⅛ palam

Black Gram – ¼ palam

Mustard – ⅛ palam

Asafoetida – 2 ku.a

Method:

1. Churn the curd well and put this in a lead coated vessel. Add powdered salt to it.

2. Add ground green chillies and fresh coriander to the curd. Squeeze the juice of one big lemon into the pachadi (after removing the seeds).

3. Refer to recipe no. 22 (seasoning recipe) for seasoning method. Dissolve asafoetida in water and add it to the pachadi.