LADIES FINGER PACHADI

This is a very different pachadi and tasty too. More suitable for pulao varieties.

வெண்டைக்காய் பச்சடி

Ingredients

Ladies finger- 250 gm
Enough fresh curd
Finely chopped onion-1
Finely chopped tomato- half cup
Finely chopped green chillies-2
Shredded ginger- half sp
Cumin seeds-half sp
Asafetida pr- half sp
Turmeric powder- half sp
Finely chopped coriander- 2 tbsp
Sambar podi- half sp
Oil- 2 tbsp
salt to taste

Procedure:
Wash and cut the vegetable in to thin slices.
Heat a kadai and pour the oil.
Add the cumin seeds and when they start to splutter, add the ladies fingers and fry on slow fire.
After a few minutes, add the onions with the green chillies.
Fry them for a few minutes.
Then add the tomato with the powders and salt and cook until the ladies fingers become soft.
When the ladies fingers are still in green colour, sprinkle the sambar powder and cook for a few seconds mixing well.
Add the coriander.
When cooled, mix in with a liberal quantity of fresh curd.
Now the pachadi is ready for serving!!

SPINACH SALAD

There are so many salad varieties we are serving as a side dish for the briyani and pulao varieties. But this salad is a rich one compared to others by its sheer colorfulness as well as its delicious taste! Mulaikeerai and ponnangkanni keerai can also be used instead of spinach [palak] keerai!

கீரை சாலட்:

Ingredients:

Spinach- a small bunch
Finely chopped green chillies-2
Finely chopped ripe tomato-a small one
Finely chopped Sambar onions-15
Finely chopped ginger- half sp
Cumin seeds- half tsp
Asafetida- half sp
Gingelly oil- 2 tbsp
Finely chopped coriander- 1 tbsp
Enough curd
Salt to taste

Procedure:

Wash the spinach leaves and chop them finely.
Heat a kadai and pour the oil.
Add the cumin seeds and when they splutter add the chopped onion with the ginger and the green chillies.
Fry them finely.
Add the finely chopped tomato with the asafetida and fry them nicely until the tomato is finely mashed and the oil floats on top.
Add the finely chopped spinach along with the coriander.
Cook on medium fire.
In the half way add one or two pinches of salt according to the taste and the quantity of the spinach.
Put off the fire when the spinach is cooked well and still in the green colour.
When cooled mix with a liberal quantity of fresh curd.
Enjoy with a hot pulao!

RAW MANGO SWEET PACHADI

மாங்காய் வெல்லப் பச்சடி

I love this sweet pachadi very much. To prepare this, the raw mango should be very firm and slightly ripe. Especially ‘ottu maangai’ is the most suitable one. It is also called as ‘Kili mookku maangai’ or ‘ kallaamani mangai’. From May to September, we can get this type of raw mangoes everywhere in Tamilnadu. This sweet pachadi is specially made for the festival of ‘chithirai thirunal’ that is the Tamil New year on April 14th every year! The achu vellam gives a very delicious taste to this pachadi.



Ingredients:


Big firm [slightly ripe] raw mango- 1
Achu vellam [jaggery blocks]-2 to 3
Shredded coconut- 3 tbsp
Chilli powder- 1 tsp
Turmeric powder- half sp
Ghee- 1 tbsp
Mustard seeds- 1 tsp
Split black gram- half sp
Small onion finely chopped- 3 tbsp
Green chilli finely chopped-1
Coriander finely chopped-1 tbsp
Salt- a pinch


Procedure:


wash and remove the skin of the raw mango.
Cut the mango in to slightly thickened slices.
Cook them with a little water, the powders and salt.
When the mango is cooked and the gravy is thickened, add the powdered jagerry and cook till it is blended well with the mango. Heat a small pan and pour the ghee.
Add the mustard seeds and when they splutter add the black gram and cook for a few seconds.
Then add the onion with the green chilli and the coriander.
Fry for a few seconds.
Add this to the mango.
Add the shredded coconut and mix well.

CARROT PEANUTS RAITHA:

காரட் வேர்க்கடலை ரெய்தா


This is a tasty raitha and a very good accompaniment for light type of pulao varieties. It also goes well with sandwiches. The roasted peanuts make the difference.


Ingredients:


Carrots-2
Small garlic flakes-2
Green chilli [de-seeded]-1
Peanuts- 50gms
Fresh curd-3 cups
Finely chopped coriander-2 tbsp
Crushed tomato- half cup
Salt to taste


Procedure:
Shred the carrots finely.
Dry roast the peanuts and remove the skins.
Powder the peanuts in to a slightly coarse texture.
Grind the garlic and the green chilli finely.
Mix the shredded carrots, ground paste, powder, coriander leaves, and the tomatoes with enough salt.
Beat the curd and mix in the vegetable mixture.
Delicious Carrot peanuts raitha is ready!