Our local Afghan shop has the most gorgeous dried apricots. They are as hard as a rock and really uninviting, but once soaked, their flavour is sweet and intense. We make a range of dishes with them, often long, slow cooked dishes of a Middle Eastern style, but we also make a South Indian pachadi (pureed vegetable or fruit in yoghurt with spices).
You might expect this dish to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the apricots retain. You can also use apricots that you have dried yourself.
Dried Apricot Pachadi
30 – 50g hard, dried apricot pieces, soaked in hot water until soft
1 green chilli
1 cup Desi (Indian) or Greek Natural Yoghurt (thin with water if necessary)
1 tspn ghee
0.5 tspn mustard seeds
1 – 2 green chillies, or to taste, chopped
Drain the apricots, discard the water, and grind the apricot pieces with the green chilli. Mix with the yoghurt and a little salt.
Make a tadka by heating the ghee in a tadka pan or other small pan and popping the mustard seeds. Add the chopped green chilli and after 15 – 30 seconds, pour the ghee and spices onto the yoghurt mixture.
Mix well and serve, garnished with coriander leaves.
recipe notes and alternatives
Garnish with coriander leaves if desired.