Pachadis are a part of the Tamilian household daily lunch menu . While the curd is the base ingredient of the pachadis, many vegetables are grated and spices are added to the curd , to get an enhanced taste.
As curd is part and parcel of the Indian subcontinent diet , it is used in various manner as its a cooling agent. The following recipe is made of Gooseberry or Amla , which is mainly eaten as pickle in many parts of India.
The Gooseberry is rich in anti oxidants and Vit C , is considered superfood. Its available in plenty in the summers in India. It is pickled , made into murabbas or candy sweets or dried for future us
Dried gooseberry is used in the following pachadi . This pachadi is especially eaten during Dwadasi , the day after the Ekadasi vratam or fast
Ingredients
Ingredients
- Dried Gooseberry ( Powdered ) 2 teaspoons
- Blackgram dal Half a teaspoon,
- Coconut (grated )2 tablespoons
- Curd 1 cup
- Water half a cup
- Mustard 1/2 teaspoon
- Greenchillies 2 chopped fine
- Salt half a teaspoon
- Ginger one teaspoon (grated )
- Coriander leaves few sprigs
- Oil half a teaspoon
Method
Method
- Take the dried gooseberry and mix it with two table spoons of water and steam for five minutes. Roast the black gram dal lightly, to remove the raw taste.
- Take the fresh curd and beat it mildly with a spoon to get a smooth texture. Add salt .
- Take the steamed gooseberry powder and add it to the coconut along with one chopped green chilli ,ginger, coriander leaves and roasted black gram dal. Blend them well in a mixie .
- Add to the curd and mix well.
- Season with mustard and rest of the green chilli.
- The Gooseberries are sundried in most Indian homes when in season for future use. The Gooseberries are washed and wiped dry and cut into four . The are kept in the hot sun to shrivel and be completely free of moisture and then stored in a cool dry place .
- They are used as and when needed.
- In the above recipe , you can use a day old curd too . If the curd is slightly sour then the pachadi will be tangy.