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Main Course

Mulaka Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 25 servings

500 g Green chillies
Tamarind( ) juice made thick from 500 gm seedless tamarind (Puli)
100 g Linseed Til or Ellu
100 g Mustard seeds
Jaggery, as needed
Oil A little
Mustard seeds
Dry red chillies (Kollamulaku)
Fenugreek seeds A pinch (Uluva)
Curry leaves

Preparation

Step 1
Boil the green chillies in the tamarind juice, till tender.
Step 2
Season with salt but a little towards the higher side.
Step 3
When the tamarind-chilly mix thickens to a spreading consistency, remove from fire.
Step 4
Add the jaggery while the mix is hot.
Step 5
Close the vessel and set aside for half an hour.
Step 6
Meanwhile, roast the linseed followed by the mustard seeds and powder both together and set aside.
Step 7
Open the vessel and give it a good stir to mix the melted jaggery.
Step 8
Add the mustard-linseed powder.
Step 9
Heat a little oil in a small frying pan.
Step 10
Let the mustard seeds crackle.
Step 11
Add dry red chillies, fenugreek seeds and curry leaves.
Step 12
Pour the above seasoning into the pachadi.
Step 13
Cool thoroughly and store in a clean, dry and airtight bottle.
Step 14
Can be served as an accompaniment to rice or as a chutney for snacks.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Mulaka Pachadi

Ingredientsfor 25 servings

500 g Green chillies
Tamarind( ) juice made thick from 500 gm seedless tamarind (Puli)
100 g Linseed Til or Ellu
100 g Mustard seeds
Jaggery, as needed
Oil A little
Mustard seeds
Dry red chillies (Kollamulaku)
Fenugreek seeds A pinch (Uluva)
Curry leaves

Preparation

Step 1
Boil the green chillies in the tamarind juice, till tender.
Step 2
Season with salt but a little towards the higher side.
Step 3
When the tamarind-chilly mix thickens to a spreading consistency, remove from fire.
Step 4
Add the jaggery while the mix is hot.
Step 5
Close the vessel and set aside for half an hour.
Step 6
Meanwhile, roast the linseed followed by the mustard seeds and powder both together and set aside.
Step 7
Open the vessel and give it a good stir to mix the melted jaggery.
Step 8
Add the mustard-linseed powder.
Step 9
Heat a little oil in a small frying pan.
Step 10
Let the mustard seeds crackle.
Step 11
Add dry red chillies, fenugreek seeds and curry leaves.
Step 12
Pour the above seasoning into the pachadi.
Step 13
Cool thoroughly and store in a clean, dry and airtight bottle.
Step 14
Can be served as an accompaniment to rice or as a chutney for snacks.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.