Pachadi varieties Archives - My Veg Fare

Sweet Potato/ Sihi Genasu/ Sakarai velli kazhangu Pachadi

Jayasri Ravi — Thu, 08 Apr 2010 01:16:00 +0000

This is a sweet potato pacchadi which I learnt from my friend, actually she gave me the idea that she makes pacchadi out of this, I tweeked it a little bit, because I wasn't very sure if I my family would like it!!, so here is the sweet potato pacchadi

SWEET POTATO PACCHADI

INGREDIENTS:

1 Medium sized Sweet potato/ Genasu

2 cups of plain Yoghurt/curds

3 to 4 sprigs of coriander leaves

TO GRIND

1 Medium sized Onion chopped

2 to 3 tbsp of fresh grated coconut

1 tsp of Black Pepper

1 tbsp of Cumin seeds

1/4 tsp of turmeric powder

1 tsp chilli powder

TO SEASON

1 tsp oil

1/2 tsp of Mustard seeds

1/4 tsp of Fenugreek seeds

2 to 3 split Red chillies

1 sprig of curry leaves

METHOD:

Clean the sweet potato peel the skin off and cut them into chunks, boil them in salted water, until they become quite soft.

Meanwhile Grind all the ingredients in the to grind category into a fine paste drain and use the water from the cooked sweet potato

Using the same water put the ground paste into it mix well and allow it to boil so the raw smell of the onions disappears, do not use too much water while cooking so adjust the quatity of water, other wise the pacchadi will become too watery.

Now mash the potatoes, mix this with the boiled gravy, add yogurt and adjust salt allow it to boil for a minute or two, you must keep an eye on them like the Moru Kozhambu, if not careful they split, water and curds!!, keep stirring for a minute and put off the stove.

Then heat oil, add mustard seeds, fenugreek seeds, let the Mustard seeds splutter and the fenugreek seeds change to a golden brownish colour then add the chillies and curry leaves, with these season Sweet potato pacchadi !!.

Serve it rice, chapati or with anything of your choice.

Hope you enjoy this !!!

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Cucumber Pachadi

Jayasri Ravi — Sat, 25 Jul 2009 19:47:00 +0000

Of course everybody knows how to make this pachadi, I make it in two ways, I made this method on Thiruvaadipooram, with rava kesari, lemon rice, Aloo curry, my children loved it all! This is a very simple learnt it from mom, and is our all time favourite, when I started making it in my in-laws house my Brother-in-laws used to say, you could just give it in a cup it is delicious to eat just like that !

CUCUMBER PACHADI

Ingredients:

1 cucumber
2 to 3 sprigs of coriander leaves
a pinch of asafoetida
salt as required
2 tbsp of freshly grated coconut
2 flakes of Tamarind
2 tbsp of Roasted gram or chutney dal/daria dal
1 tbsp of Black Til seeds
Piece of Jaggery
4 to 5 green chillies
1 & 1/2 to 2 cups of Plain curds or Yogurt

Seasoning :

1 tbsp of oil
1 tsp mustard seeds
1 sprig of curry leaves

METHOD

Peel the skin ( if you don't mind having the skin then it is fine too) cut both the ends rub each piece against each end (I will tell you why in my notes)
Wash both the ends and now it is ready to cut, chop them into thin pieces just you make for Kosambaris, and keep it aside
In a wok fry til seeds, till they start like popping up, then allow it to cool
with a tongs hold the tamarind flakes directly on to the fire and just roast it a little bit (i will tell you why in my notes)
In a mixer add all the ingredients , the Til seeds, washed Coriander leaves, Roasted gram dal, Tamarind flakes, green chillies, grated coconut, grind all these into a smooth paste in the last round add jaggery too.
Take this ground paste and mix it with plain curds or yogurt with a pinch of asafoetida and salt as required.
Heat oil in a wok, add mustard seeds, once they start spluttering add sprig of curry leaves saute for a minute and add it to the pacchadi

CUCUMBER PACHADI II

Ingredients:

1 cucumber
3 to 4 green chillies
salt as required
pinch of asafoetida
sprig of curry leaves
3 to 4 sprig of coriander leaves

METHOD

The method is almost the same only thing is I will not use all the ingredients in the above said method and here I do not chop cucuber into thin pieces but either I grate them or grind the whole cucumber with all the above said ingredients and mix it with curds or plain yogurt and then serve it with seasonings just as in the above method, If you want you can even add 1 tsp of chenna dal & urad dal in the seasoning.

Notes

Some cucumbers have a bitterness in them, so we need to take this out, that is why you have to cut both the ends, and rub each piece against the cut portion, then you would notice a white foam like thingy coming out from them, once both the ends are done wash them off and then peel and use the cucumber, these days the skin of cucumber is not peeled just to retain the goodness or the nutritive value or that it is edible too!!.
Long back when I was in India I saw in a TV programme that as Tamarind is not very good if used excessively, the alternate method what you can do is if you are using them like this as in chutneys, pacchadi directly, what you can do is hold the flakes to the flame heat them slightly on both the sides and use them in your dishes. Like wise when I use them making powders and chutneys where I involve frying of the ingredients I fry Tamarind also in the wok.
Spiciness, salt, tamarind, jaggery, yogurt depends on how big your vegetable is!!, think how much you need according to that and use, as it may vary.

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Potato pacchadi

Jayasri Ravi — Tue, 19 May 2009 13:58:00 +0000

This is I should say one of the Best pacchadis mom creates in her kitchen and is my children's favourite, I really don't know how it comes so tasty and so good in her hand, which doesn't seem to work out for me. I have tried it so many times but still I have not won their hearts through this, (to tell you the truth actually none with all the recipes which my mom cooks too !!) . As my eldest says you do cook well, but not extent of what paati can do with the same recipe...well, we will adjust don't worry..., Oh!, how I hate it because in my heart I know, I really have not come up to the mark, not even with this simple easy recipe such as this. I know this photo doesn't looks very interesting. But it is a very tasty one.

I have to still learn to do with my photography, very lazy i am, lot of blogger friends who write to me regularly have given me lot of tips on improvising my pictures and of course as we all know Nags has written a beautiful post on it. Hopefully, someday soon I will try to improve my pictures.

I always cook only in the night and take photos only in the night with N95 camera, I think that is all I can get !!. I need to do something about this. Let me come back to my pachadi....

May be most of you know about it too.., It is a very simple one too....

POTATO PACHADI

Ingredients:

2 potatoes medium sized
2 to 3 green chilies
1 sprig curry leaves
1 tsp mustard seeds
a pinch of asafoetida
2 to 3 sprig of coriander leaves
salt to taste
2 cups of Curds/yogurt

METHOD

Cook potatoes and peel of the skin and mash them.
Add salt, pinch of asafoetida, finely chopped coriander leaves and curry leaves
Take a tsp of oil heat and add a tsp of mustard seeds once it splutters add chopped green chilies and fry for a minutes then add it to the mashed potato.
mix them together and then mix in the curds and it is now ready to serve.
This is optional if you want you can even temper with a tsp of chenna & urad dal after the green chilies and it is the same method.
Serve it with Rice or even with chapatis.

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Doddapatre Thambuli ( Coleaus Aromaticus ), Yogurt based curry

Jayasri Ravi — Tue, 28 Apr 2009 10:09:00 +0000

You must be wondering, why have I clicked these photos and put them in my blog, well this photo I clicked from my sister's garden in Pune, India. will update when I make them......

This is called in different names in different Languages:

Doddapatre Soppu in Kannada

Karpuravalli in Tamil

Patharchur in Hindi

Pannikkurukku in Malyalam

Pan ova in Marati

Pashanabedi in Sanskrit
Check out this website for more information:

These Leaves have very high medicinal value and is very good for health, it is good for the digestion, using it once a week is really good for our stomach. When my kids were very small that is around 3 to 4 month old,

old, my sister-in-law's mum used to make a kashaya with few more ingredients, This kashaya we used to give our children a fortnight once, cleanses the body of any stomach ailments.

This has a cooling effect, so using it in summer is more common
It also helps in sore throat, common cold*.
It also helps in constipation and acidity problems**
This is said to help in skin ailments and skin related problems.

My sis-in-law has a daughter who is just 11 days elder to my twins !!, so they grew up as triplets and it was fun and hard work when they grew up, now our little monkeys are 12 year olds !!, God ! how the time passes by.

I was telling you about we giving kashaya to our kids so the 5 Ingredients I used to give was -

Doddapatre Leaves (Coleaus Aromaticus) - 3 to 4 leaves
Beetle leaves (vethalai / viladele) - 1 leaf
Ginger ( 1/2 inch )
Garlic ( 1 pod )
Thulasi ( Indian Basil ) - 10 Leaves

Method:

Take a Girdle/Pan/Tawa put it on the stove in a low flame, wash the leaves ( Beetle leaves, Thulasi, Doddapatre ) dry them and toast them on the Tawa lightly it slightly changes colour, take them out immediately, Roast Garlic directly on stove, with rest of the ingredients grind them out using pestle and mortar or in an Indian mixie into paste.
Boil this paste with 1 cup of water, reducing it to 1/2 cup, Filter the juice and add 2 to 3 tbsp of Honey and make the kids drink it through Olale ( a kind of silver or Indian cutlery used to give medicine in olden days ) or you can use spoon or any other method.

These little green leaves are nice to eat, just like that !!, My daughter used to pluck leaves wash them and just eat it, you can also eat it with a little pinch of salt and pepper on them, They are not only good for health, but has a wonderful taste too !!.

Well, Taste depends upon individual taste buds, we like it in our home, maybe you might also like it when you try them.

Thambuli (Yogurt based sauce ) can be made with many different vegetables and leaves and in different ways but this one is called Doddapatre Thambuli. I do not have a photo to show how the recipe looks like as I was not able to make one then !!, I have brought a stick of this and have put it in my garden here in UK hoping I will grow one like this soon in this summer !!, I have to wait, watch, care & water to get it set and going. Well, time only can tell me !!, But, I couldn't resist, to wait until I cook this recipe so here I am passing this recipe that I adore so much, I thought it must be known to everybody and to who are new to this try this out......, Of course most of my blogger friends must have already posted a recipe about this, But few of my very own friends and relatives who look into my blog will definitely go through the recipe I believe. I do not know the English name for this but the Botanical name to this plant is Coleus Aromaticus is all I know. Here is recipe for this Thambuli, You can also make different other dishes from this, let me start with this now.

First of all I would like to say that this dish I learnt from my aunt Shantha chitti very long back when I was in my school days, One day when I had been to her house she served this with hot rice, eating it, I just loved it immediately, and my passion for cooking was always ready to question her about how and what she made it with, That's it she took me to her garden showed me the plant, she even made me eat one of the leaves and gave me a cutting of the plant, so I could grow in my home and Thambuli whenever I want!! . We still have a big shrub of that plant in my mom's house !!.

DODDAPATRE THAMBULI:

INGREDIENTS:

1 cup of Doddappatre leaves ( 10 - 12 Medium sized Leaves )

1/4 tsp of pepper corns

1/4 tsp of cumin seeds

1 tbsp of fresh grated coconut

2 cups of Yogurt (curds)

METHOD:

Wash all the leaves well, then roast them in a wok or tawa, so the raw smell disappears,

I do not roast them too much because I feel the medicinal value of it may be completely lost. So It depends on how you like it, This has to roasted just like you do with your mint leaves.Then with all the other ingredients grind Doddapatre into a smooth paste, Then add Yogurt (Plain curds) and salt according to your tasteThen heat a tsp of oil and mustard seeds and season itServe it with hot rice and even with chapati it goes very well.

Now when I am writing this I feel like eating it , I am drooling over it now, I envy people who have this grown in their houses could always enjoy making this. I too have a small shrub in my garden in Bangalore. well, I am hoping I could grow one here too!!

Some more Tips on cooking this:

You can substitute with green chillies, instead of pepper corns

But if you are using it for some reason like for common cold or indigestion for medicinal use then do not using green chillies, Coconut and Yogurt.

If using for Indigestion use pepper corn, cumin and yogurt

If using for common cold dry roast pepper corn, cumin and Doddapatre leaves then grind into a smooth paste, add it to milk and honey and drink it warm / hot gives such a relief.

If you don't like the taste too much, add more fresh coconut I have used only 1 tbsp you can use around 1/4 cup and grind.

You can also make Bajjis - in this Dip each leaf in the Gram Flour Batter chilli powder and salt, and fry them in oil, and enjoy.

Updated: The Photo I have updated is what I made when I grew it here in UK, now again I lost it as the weather became cold :(, I have tried bringing it many times but in vain.

This is such an easy Herb to grown, just take a thick stalk and plant it, it grows tremendously.

The post Doddapatre Thambuli ( Coleaus Aromaticus ), Yogurt based curry appeared first on My Veg Fare.

Okra(Lady's finger)-tomato pachadi

Jayasri Ravi — Sun, 22 Mar 2009 00:47:00 +0000

This is pacchadi I like the most, this pacchadi I learnt from my sis-in-law, padmini, when she told me she was going to make pacchadi out of this, I was wondering how is it going to taste because she was going to fry them together !!, Well, needless to say it was absolutely delightful, even though I do not relish curds much, I love all pacchadis when we add curds to it, and that too in summer I love eating curds, may be that is the only time I think I eat lot of curds in different forms, and once the summer is gone, I hate to eat curds, so I always try to make pacchadis and relish eating them. But, my second daughter & sis-in-law's daughter love eating curds anytime of the day or anytime of the year, they don't even need anything to accompany it!!, maybe that is why I think both of them don't relish eating any spicy food.

Let me come back to the recipe, it's quite simple and absolutely delightful to eat...here is the recipe...

OKRA - TOMATO PACCHADI

Ingredients:

6 to 7 medium sized Okras (Bendekaayi)
1 medium sized Tomato
1 tbsp of oil
1 tsp mustard seeds
1 tsp chenna dal
1 tsp urad dal
1 sprig curry leaves
2 to 3 green chillies
a pinch of asafoetida
2 sprigs of coriander leaves
salt as required
2 or 3 cups of curds

METHOD:

Wash & dry the okras and cut them into 1/2 or 1/4'' pieces and keep aside
wash & cut tomatoes, green chillies too.
Take a wok, heat oil add green chillies + chenna dal+urad dal+ curry leaves and fry for few minutes
Then add cut Okras and fry until they become crisp & cooked
Then add the cut tomatoes and fry for few minutes, they get cooked fast then add the finely cleaned & chopped coriander leaves mix well and take it out from the wok and transfer it into a vessel and allow it cool.
Once when it is completely cool add 2 or 3 cups of curds.
Garnish with coriander leaves and serve it with rice or chapatis

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