PINEAPPLE PACHADI

INGREDIENTS:


Chopped Pineapple              1 cup

Curd                                      1 cup

Fried Red chili                      1no

Green chili                            4 nos

Mustard                                 1/2 Tea spoon

Oil                                          1 Tea spoon

Salt                                         To Taste



PROCEDURE:


Steam the chopped Pine apple  and keep it aside to bring it to Room temperature.Heat the oiland season it with Mustard,red chili and chopped green chili and curry leaves.Mix this to the yogurt with salt and stir well.. Now add the steamed pine apple pieces and serve with mixed rices,Puris and chapathis.

TOMATO PACHADI

INGREDIENTS:

Yogurt                                 1 cup

Tomato                                1 Big size

Onion                                  1 small

Green chili                          1 Big

Salt                                      To Taste

Mustard seed                       1/2 Tea sppon

Urad dhal                             1 Tea spoon

Oil                                        For seasoning

Chopped coriander leaves    2 Tea spoon


PROCEDURE:


Cut the onion Tomato,green chili to fine strips.Add tis mixture to the yougurt with salt and fried sesoning.Garnish with chopped coriander leaves. This will go wellany pulao.Briyani.Roti and Naan

BRINJAL PACHADI( EGGPLANTPACHADI)

INGREDIENTS:


Yogurt                                 1 1/2 cup

Egg plant                             1 medium

salt                                       To taste

Fried Red chili                     5 nos

Mustard seed                       1/2 Tea spoon

Urad dhal                             1 Tea spoon

Curry Leaves                       8nos

Asafoetida                            1/4 Tea spoon

Oil                                       for seasoning


PROCEDURE:

Smear 1 tea spoon of oil all over the Brinjal and toast it on the flame till skin can be peeled off..Now smash it well with salt and the fried chiliand add this churned yougurt. Add the fried seasoning ti the pachadi and mix well and serve.

KARA BOONDHI PACHADI

INGREDIENTS:

Kara Boondhi                       1/2 cup

Yogurt                                   1 cup

Salt                                        To taste

Red chile Powder                  1/2 Tea spoon

cumin seeds                           1/4 Tea spoon

Mustard                                  1/4 Tea spoon

Red chili                                  1 nos

Curry leaves                            6 nos

Sugar                                       a pinch

Oil                                           For seasoning


PROCEDURE:

Churn the yogurt without adding water.Add salt,chili powder,sugar and fried seasoning to it and mix well.Just before serving add Kara boondhi so that Boondhi is crunchy tastewill enhance the origionality. This will go well with any rice and pulao

MANGO PACHADI

INGREDIENTS:


Mango                                   1 Medium size

Chili                                       3 nos

Cumin seed                            1/2 Tea spoon

Coconut scrapings                  1 Table spoon

Jaggery                                   4 Table spoon

Salt                                          To Taste

Turmeric Powder                    1/2 Tea spoon

Mustard                                   1/2 Tea spoon

Urad dhal                                 1 Tea spoon

oil                                             For seasoning

Curry Leaves                           8 Nos


PROCEDURE:

Peel off the skinand cut themangoninto thin slices.Grind chilli,cumin seeds and coconut scrapings and add this mixture to the cut mango,salt,turmeric powder and jaggery..Wash the mixier grinder with 1/2 cup of water and add this to the mango and pressure cook for 3 whistles.Add the fried seasoning with curry leaves to the cooked mango pachadi,This will go well with Roties.Puries and sambar rice.

OKRA PACHADI

INGREDIENTS:


Okra                                      200 gms

Yogurt                                   1 1/2 cup

Salt                                        To Taste

Green chili                             3 nos

Curry leaves                           8 nos

Mustard seed                          1/2 Tea spoon

Oil                                           1 Tea spoon


PROCEDURE:


Cut the okras to thin round slices and deep fry them to golden colour. Add finely chopped chili,salt and fried okras to the yogurt and mix thoroughly, Add seasoning and serve with vatha kulambu rice.

(WINTER MELON PACHADI) WHITE PUMPKIN PACHADI

INGREDIENTS:


White pumpkin                   1/4 kg

Yogurt                                 1 1/2 cup

Green chili                          2 nos

Ginger                                 1/2 " piece

Coconut scrapings               1 Table spoon

Mustard seeds                      1/2 Tea spoon

Oil                                         1 Tea spoon

Curry leaves                          6 nos

Salt                                         To Taste



PROCEDURE:

Peel the skin and cut the pumpkin n  by removing the seed to 1/4" cubes. Pressur cook for 2 whistles without adding water to the vegetables.Grind chili.coconut and ginger coarsely and add the mixture to the yogurt.Add cooked pumpkin,salt and seasoning  and mix well.Serve with any variety rice,Puri and chapathi                      

GINGER PACHADI

INGREDIENTS:


Ginger ( cut into small pieces)  50 gm

Red or Green chili                     3 nos

Coconut scrapings                     1 1/2 Table spoon

Tamarind                                    1 small lemon sized ball

Salt                                             To Taste

Jaggery                                       1 Tea spoon

Oil                                              1 Table spoon -approx

Mustard                                      1/2 Tea spoon

Urad dhal                                    1 Tea spoon

Curry Leaves                              6 nos

Asafoetida                                   1/4 Tea spoon


PROCEDURE:



Heat half of oil and season with mustard and urad dhal with asafoetida and curry leaves and Keep aside. In the same pan roast the chili,coconut scraping and ginger and remove. Grind with tamarind ,jaggery and salt coarsely.Wash the mixer with 1/2 cup of water and add to the chutney and allow it to boil for 5 minutes. Remove and add the seasonings. Serve with Idli,Dosa or yogurt rice.




                                   

CUCUMBER PACHADI

INGREDIENTS:

shredded or scraped Cucumber    1 cup

Ginger                                           1/2" bit

Green Chili                                    1

Coconut Scraping                          1 Table spoon

Salt                                                 To Taste

Sugar                                               1/4 Tea spoon

Oil                                                   1Tea spoon

Coriander chopped                          2 Tea spoon

Mustard                                            1/2 Tea spoon

Curry Leaves                                    5 nos


PROCEDURE: 


Grind green chili,ginger and coconut coarsely and mix this well with salt and sugar. Stir well with cucumber and onion.. Heat oil and fry the mustard and currynleaves.Add this with chopped corianer leaves .Serve with Tomato rice,Biryani,puris and chapatis.                                               

CARROT PACHADI

INGREDIENTS:

Plain Yogurt                         1 cup

coconut scrapings                 1Tea spoon

Green chili                            1

Ginger                                   1/2" piece

Chopped Onion                     1 Table spoon

Carrot Scrapings                    2 Table spoon

Salt                                         To Taste

Chopped Coriander Leaves     2 Tea spoon

Sugar                                       a pinch


PROCEDURE:


Grind chili,ginger and coconut scrapings ,coarse and add to the curd  and mix well. Add chopped onion,,carrot scrapings,salt and sugar.Season with 1/2 Tea spoon of Mustard seeds with 1/2 spoon of oil. Garnish with chopped coriander leaves.