Another Variety Of Curd Pachadi

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.

1. Select good variety vegetables or tubers and cut them.

2. Boil water with salt in a vessel and add the cut vegetables to it. Drain the water.

3. Grind mustard, red chillies, turmeric powder, grated coconut smoothly. Take a lead coated vessel and add curd to it.

4. Mix the ground paste to the curd. Add powdered salt and cooked cooled vegetables to the curd mixture. Mash it well.

5. Follow recipe no. 22 seasoning (seasoning Recipe) method for seasoning.

6. Pumpkin, snake gourd, gooseberry, mango, raw banana, cucumber, ladies finger, potatoes, sweet potatoes, turnip, beetroot are the vegetables to be used.

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