There are a couple of pachadi recipes that are healthy and delicious and also perfect for the times that you don’t have any vegetables to add. One is Daunker Pachadi, made with powdered urad dal, and this one, Kottu Mauva Pachadi, made with powdered mixed dals and grains.
It is quite easy to make if you have a spice grinder – the roasted dals and grains are ground to a powder with turmeric and pepper.
This is a recipe from Meenakshi Ammal’s Cook and See Volume 1. We love cooking these traditional Tamil recipes. You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Nethu Kottu Flour Pachadi | Kottu Maavu Pachadi
Nethu Kottu Flour
1 Tblspn each of channa dal, urad dal, toor dal and wheat.
1 tspn black peppercorns
1 scant tspn turmeric powder
0.25 tspn black mustard seeds
1 green chilli, chopped
0.5 tspn ghee
coriander leaves for garnish
Dry roast the dals, wheat and peppercorns until a light brown colour. Grind in a spice grinder with the turmeric, until a fine powder is formed.
Add 2 tspns of the powder to 0.5 cup of yoghurt, curd or Indian buttermilk with a pinch of salt. Mix well.
Heat the ghee in a tadka pan or small saute pan. Add the black mustard seeds and allow to pop. Add the green chilli, stir for a couple of moments, then pour over the yoghurt mix.
Serve and enjoy.
recipe notes and alternatives
Mung dal can also be added, in the same proportion.
Dried red chilli can be added, but lessen the amount of pepper and omit the chilli from the tadka. Toast the dried red chilli and grind with the other ingredients.
1 tspn fenugreek seeds can be roasted with the other ingredients. Meenakshi Ammal says to omit the pepper if using fenugreek, but some households include both.
Asafoetida can be added to the tadka.