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Main Course

Pachadi - Another Variation

Part of the grand Kerala banana-leaf feast, this dish brings together simple ingredients with precision. The flavours are clean and distinct — nothing fights for attention, everything has its place.

Ingredientsfor 2 servings

2 cup Fresh grated coconut
11/2 tbsp Mustard seeds
4 Or Dry red chillies
2 Or Tomatoes medium sized
1 cup Curd
1/4 tsp Turmeric powder
1 tsp Sugar
1 sprig Curry leaves

Preparation

Step 1
*** please note that the measurements are just approximations. *** Chop tomatoes to small pieces and cook them in about 250ml of water and turmeric powder.
Step 2
Grind coconut, mustard seeds, red chillies with 2 to 3 tblsp of yogurt and a little water, to a fine paste. Make sure that the paste is not very watery.
Step 3
Once the tomotoes are cooked, add the ground paste, remaining yogurt, salt to taste and the sugar. You may add some water to the mixture if the consistency is thick.
Step 4
When the mixture starts to boil, take it off the heat.
Step 5
Season with mustard seeds and curry leaves.
Step 6
Goes well with rice.
Step 7
** you may use fresh cucumber instead of tomatoes. In that case do not cook cucumber in water and turmeric powder. Make a fine paste of coconut, green chillies, mustard seeds - mix with yogurt - add the cucumber and salt. This tastes fantastic with hot puris. **.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Pachadi - Another Variation

Ingredientsfor 2 servings

2 cup Fresh grated coconut
11/2 tbsp Mustard seeds
4 Or Dry red chillies
2 Or Tomatoes medium sized
1 cup Curd
1/4 tsp Turmeric powder
1 tsp Sugar
1 sprig Curry leaves

Preparation

Step 1
*** please note that the measurements are just approximations. *** Chop tomatoes to small pieces and cook them in about 250ml of water and turmeric powder.
Step 2
Grind coconut, mustard seeds, red chillies with 2 to 3 tblsp of yogurt and a little water, to a fine paste. Make sure that the paste is not very watery.
Step 3
Once the tomotoes are cooked, add the ground paste, remaining yogurt, salt to taste and the sugar. You may add some water to the mixture if the consistency is thick.
Step 4
When the mixture starts to boil, take it off the heat.
Step 5
Season with mustard seeds and curry leaves.
Step 6
Goes well with rice.
Step 7
** you may use fresh cucumber instead of tomatoes. In that case do not cook cucumber in water and turmeric powder. Make a fine paste of coconut, green chillies, mustard seeds - mix with yogurt - add the cucumber and salt. This tastes fantastic with hot puris. **.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.