Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers (or Kachambers) are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

Similar recipes include Kachumber, Carrot Sambol, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Simple Thakkali Thayir Pachadi | Pureed Tomato in Yoghurt with Mustard Seeds

Vegetables in yoghurt are easy dishes to prepare, and decidedly delicious. The North Indian versions are raitas, and the South Indian are called Pachadi (or Khichdi in some regions).  This recipe is from South India which is renown for its seasonal and simple dishes, devoid of too many spices. Made with minimal ingredients, the food is healthy and tasty.

In this recipe the tomato is simmered to remove the distinct raw flavour of the tomato. It is then pureed and mixed with yoghurt and some spices. It is gentle and special.

Similar dishes include Roasted Eggplant Pachadi, Okra Pachadi, and Boondi Pachadi.

Browse all of our Pachadi recipes and all of our Yoghurt dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Asparagus Raita

This raita is a very simple one – the spices are in the tadka rather than layering them as powders in the yoghurt. But my, it is delicious. The recipe was given to me by a Maharashtrian friend who was making it for a special event at their home.  I do love to make recipes that are given to me, as the chain of links formed by people and recipes is something special and important. In days gone, the passing of recipes from person to person was very important – no social media, few books, rare magazines. So word of mouth was the conduit, along with the Saturday paper Ladies Section and locally printed books compiled by Women’s groups.

Enjoy this raita, it is special for several reasons.

Similar recipes include: Pomegranate Raita, Carrot Pachadi, and Bhindi Raita.

Browse all of our Raitas and all of our Asparagus dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Vendakka Khichdi | Okra in a Coconut Yoghurt Sauce | Ladyfinger Pachadi

Vendakka Khichdi is a delicious and common side-dish from Kerala. It is crispy fried okra in yoghurt flavoured with a green chilli-cumin-coconut sauce. It is often included as a part of Onam or Vishu Sadya. Otherwise, it is often served with Sambar and beautiful Indian pickles.

The okra is sliced and fried and then mixed into a yoghurt base flavoured with mustard seeds, cumin, green chill and coconut. It is one delicious dish, served warm.

This dish, which is a Khichdi, should not be confused with Kitchari – the Indian dish of rice and lentils. Khichdi is a Kerala yoghurt-based style of dish, similar to a Pachadi or a Raita.

Similar recipes include Tomato Pachadi, Sri Lankan Okra Curry with Coconut Milk, Bhindi Raita, and Okra in a Spicy Yoghurt Sauce (you can use okra in place of pineapple).

Or browse all of our Okra dishes here, and all of our Indian recipes too. And explore our Mid Winter series of recipes.

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Pomegranate Raita

We’ve come a long way in Australia, foodwise, in the past decade or two. Not far enough – we have lost the wide variety in each vegetable, and do not yet have proper labelling of variety, growers and location. But when it comes to pomegranates we do have edible ones now! Thank goodness! When I first brought them into our kitchen the only locally available pomegranates here were sour and hard to the point of being inedible. It was after a beautiful road trip in India, eating pomegranates in Kerela with every breakfast (piled onto my plate).  Now, edible varieties are commonly available, frozen kernels are stocked by supermarkets (with all the dangers of eating mass processed frozen foods, sadly), and this year a tree will grace our garden.

Locally, I find 2 types of pomegranate – the usual bright red one with bright red kernel, and a larger pomegranate with a pink skin and paler kernels. Both are great.

Pomegranate kernels are perfect garnishes for almost anything Middle Eastern, much North Indian food, and any salad. They turn an Ok salad into something instagram-worthy.

Today, we make a Raita, a glorious use of both pomegranate kernels and yoghurt. Serve as you might any salad, with any Indian meal, or just with Indian flatbreads or a little rice.

Similar recipes include Asparagus Raita, Pomelo Raita, Carrot Raita, and Okra Raita.

Wondering what to do with your pomegranates? Here is how to extract pomegranate juice, and use it to make Pomegranate Honey, Pomegranate Vinegar and Pomegranate Molasses.

Browse all of our Pomegranate dishes and our Raitas and Pachadis. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
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Sutta Kathirikkai Thayir Pachadi | Smoky Roasted Eggplant in Yoghurt

As I mention often, my preferred way to char or roast eggplants is on our covered BBQ. It cooks them so much better than over a flame on a stovetop or in the oven. And recently I have started smoking vegetables while they cook in the BBQ, using some rice, tea and herbs – it gives the eggplants a smoky flavour, just as though they have been roasted over a wood fire. To do this, layer some rice, a Tblspn or so of tea leaves and some herbs in a foil pan, and allow to heat with the BBQ. When it begins smoking, add the eggplants. If it smokes too much, add a sprinkling or two of water. Remove the smoking pan from the BBQ after 10 – 15 minutes. It can be left for longer if only smoking a little.

This recipe is Smoky Roasted Eggplant in Yoghurt, a typical South Indian dish, one of many Tamil Pachadi recipes which are generally a cooked and mashed vegetable mixed with yoghurt and spices. It is a South Indian version of the North Indian Raita. Eggplant pairs particularly well with yoghurt. Use it as a side dish or like you might use a salad, for any meal, particularly South Indian meals.

Similar recipes include Baingan Ka Salan (with Poppy Seeds), Smoky Aubergine with Tomatoes and Sweet Peppers, Crispy Okra Pachadi, Boondhi Pachadi, and Cucumber Pachadi.

Browse all of our Pachadi recipes and all of our Eggplant dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.

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Vendakkai Thayir Pachadi | Crispy Sautéed Okra in Yoghurt

Yoghurt is as important in our kitchen as it is in general in Indian cuisine. Desi yoghurt is used all over India, in different ways, of course, in the different regions. This recipe brings together one of our much loved vegetables – okra – with yoghurt and spice to form the South Indian version of Raita, called Pachadi. There is something very special about okra with yoghurt. Divine.

This recipe takes okra slices and sautés them (which eliminates the sliminess) until crisp before mixing with the yoghurt. This is a great dish for Festival days too. It is a simpler version of this Vendakkai Thayir Pachadi.

Are you looking for other Pachadi recipes? Try Vendakka Khichadi, Teeny Dried Okra Vathal, Ginger Coconut Pachadi, Nilgiri’s Carrot Pachadi, Eggplant Pachadi, and Spinach Pachadi.

Or try other Yoghurt dishes – Aryan, Green Peppers in Yoghurt, and Yoghurt Curry with Lentil Dumplings.

Browse all of our Yoghurt recipes and all of our Pachadi and Raita dishes. All of our Indian dishes are here. Or try our Late Autumn collection of recipes.

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Quick Okra with Coconut and Yoghurt | Okra Raita

A delightfully quick okra dish where okra is sauteed with turmeric and other spices and mixed with yoghurt. There are a lot of dishes originating in India that combine okra and yoghurt in some way. It is such a special pairing. This is another recipe that celebrates that combination.

It is a really quick dish. By the time you have the yoghurt ready, the okra have nearly finished cooking. This time I have used the tiny Egyptian Okra that I get from my local Afghan grocery, no bigger than a thumb nail, and I use them whole. If using the larger okra, halve them lengthwise.

Similar recipes include Sri Lankan Okra Curry with Coconut Milk, Kurkuri Bhindi, Okra and Coconut Milk, and Okra Pakora. Also try other raitas, such as Pomegranate Raita.

Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. We have some Yoghurt dishes. Or explore our Mid Spring collection of recipes.

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Khamang Kakdi Koshimbir | Maharashtrian Cucumber Salad

Another beautiful Koshimbir from Maharashtra – one that is cooling and exquisitely suited to hot summery days.

Koshimbir is Maharashtrian term for saladKosambari in Kannada and Kosumalli in Tamil are other names that you will see for Indian salads.

Many different combinations of vegetables are used to make different varieties of Koshimbir. In Maharashtra there are 2 main types of salads (although you will often see these confused, or equated):

  • Khamang Kakdi – a salad with roasted and ground peanuts, with yoghurt just as a coating or dressing
  • Kadichi Koshimbir – a salad without the crushed peanuts and with a reasonable amount of yoghurt.

This recipe is for the first type, made with cucumber, green coriander leaves, a touch of yoghurt and crushed peanuts. It is incredibly cooling, so is perfect for hot summery days. It can also be made with boiled or steamed pumpkin or potato.

Why not try some other Indian Cucumber Salads? Try Warm Cucumber Salad with Sesame (Cucumber Kosumalli), Kachumber (Chuchumber), Cucumber Kosumalli #2, and Cucumber Kosumalli #3.

Other Cucumber dishes you can try are Cucumber Raita, Cucumber Lassi and Olan (Cucumber and Coconut Curry).

Explore all of our Indian Salads, or all of our Indian recipes. Browse all of the Cucumber recipes too, or simply spend some time with our Early Autumn dishes.

This is a great fasting dish if made without the asafoetida (hing) and coriander leaves.

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Crisp Okra Pachadi | Fried Okra with Yoghurt and Spices

Okra and yoghurt are pretty good together, as we have seen with other Okra Pachadi recipes. Today’s recipe differs a little in its treatment of the okra and the spices used. It is South Indian in style, with a mustard seed tadka and curry leaves. As well, the okra are split into lengths rather than rounds, giving a different visual appeal. Pachadi is similar to the North Indian raita.

Read more about Okra here.

We have a number of Okra and Yoghurt dishes. Try Quick Okra Raita, Okra in a Spicy Yoghurt Sauce (use okra in place of the pineapple), Okra Pachadi, Okra with Cumin and a Yoghurt Sauce, and Bhindi Raita.

Other Okra recipes include Okra with Mustard Oil, Sri Lankan Okra Curry, and Crispy Okra.

Browse all of our other Okra dishes, and other Pachadi recipes. Our Indian dishes are here and Indian Essentials here. Or explore our Early Spring dishes.

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Bhindi Raita | Crispy Fried Okra in Yoghurt

Yoghurt is such an important part of the diet in many parts of India, and it is often a part of every lunch and dinner meal. Sometimes served as is, and often mixed with a vegetable, there are many ways to ensure yoghurt, spices and vegetables have an increased presence in the daily diet.

This recipe is terrific, with the combination of textures and flavours. It can be served as both a raita (yoghurt dish) or as a side dish – okra in a yoghurt sauce.

This dish is from the beautiful Yamuna Devi’s Lord Krishna’s Kitchen, a real bible of Indian dishes. She suggests that this dish is served with Spiced Potato and Pea Samosas with Sweet and Sour Tamarind Sauce, for a light lunch or snack, and with Toor Dal Kitchari with Mixed Vegetables for a more substantial meal. Delicious!

Are you after more Okra dishes? Try Quick Okra Raita, Crispy Fried Okra Pachadi, Spicy Dried Okra, Malaysian Lemak-Style Vegetables, and Moru Sambar with Okra.

Or do you want to try more Yamuna Devi recipes? Try Spicy Eggplant Rice, Golden Turmeric Rice, and Chickpea, Almond and Sesame Spread.

We have more Raita recipes. Try Quick Okra Raita, Carrot Raita, Spinach Raita, and Three Different Raitas.

Or browse all of our Okra dishes, all Raitas and all of Yamuna Devi dishes. All of our Indian dishes are here. Or simply explore our Late Autumn collection of recipes.

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Mango and Pineapple Salad

In India, on one trip, a travelling companion remarked that India did not have dishes of fresh vegetables and greens, like salads and simply cooked vegetables. It was a surprising statement from a person who was not unused to India, but it does show that the most commonly publicised dishes are not the fresh, uncooked or quickly cooked dishes. I may have been more fortunate that that person, eating in the homes of friends in India and spending time in their kitchens. Salads are eaten all over India – they are different to Western tossed or composed salads, but they are fresh and beautiful.

An Indian salad will contain raw or briefly cooked vegetables, fruits, sprouted lentils, and spices. They can also contain grains such as puffed rice or poha (flattened rice). Cooked lentils and beans can be briefly stir fried with spices, coconut and herbs. Vegetables and fruits can be stirred into yoghurt and dressed with sautéed spices.

Salad dressings are not used per se, but flavours are balanced with spices and coconut.  When fruits are used, or vegetables like cucumber and jicama, it can be simply spiced by mixing with chaat masala, black pepper and some lime juice.

So today, a salad of fruits with spices and peanuts. It is gorgeous, spicy and with a tang of mustard. I came across the recipe somewhere some time ago, and make it when pineapples are sweet and mangoes are available. There are many different types of mangoes in India, pineapples too. Today, I have used a sweet, green mango, but others with firmer flesh and tarter flavour can also be used. It is a great salad to serve with fiery food, or as part of a Summer lunch outside under the gum trees.

Similar dishes include Hawaiian Chilli Pineapple Salad, Longan and Green Mango Salad, Pomelo and Green Mango Salad, Cucumber Pachadi, and Kachumber.

Browse all of our Indian Salads, and all of our Salads. Our Mango dishes are here, and our Pineapple dishes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Pomelo Raita

We adore Pomelo when it is in season and have a range of salads and snacks that we make with it. It takes some effort to peel, but it is worth it! This particular pomelo, in season now, has bright pink flesh, and the dishes look amazing.

Today we make an Indian dish with the Pomelo. Pomelo is called different things in different parts of India, but mainly have spellings similar to Chakkotha. We mix it in the yoghurt with some other cooling ingredients – tomatoes and cucumbers – and spice it up with some chaat masala. I can’t claim all the credit for this. I saw a recipe some time ago that was similar, and the thought has stayed with me. Now that Pomelos are back in the shop, it is a chance to make this dish.

Similar recipes include Pomelo with Avocado, Three Citrus Salad, and Pomelo and Green Mango Salad. Also try other raitas, such as Tomato Pachadi, and Pomegranate Raita.

Browse all of our Pomelo dishes and all of our Raitas. Our Indian dishes are here, and our Indian Essentials here. Or browse our Late Spring dishes.

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Vendakkai Thayir Pachadi | Crisipy Okra in Yoghurt

Okra in Yoghurt is popular across South India, and it is surprisingly good – more than might be expected if you are used to okra cooked with tomatoes as is common in the Mediterranean, Middle East and the US. This recipe is a Tamil version – the Kerala version is similar but also contains coconut.

This is usually made for festival days or other special occasions, although it is wonderful to eat on any day. It is easy to make, taking no more than 20 mins. You will love it.

Are you after more Okra dishes? Try another version of Crispy Okra in Yoghurt, Bhindi Raita, Okra with Apricots and Lemon, Okra in Mustard Oil, Stir Fried Okra with Sesame Seed, and Fried Okra.

Other raita recipes include Asparagus Raita.

Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Mid Winter collection.

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Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut

Urad Sprouts make a delicious Sundal

Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.

Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.

Similar recipes include Bean Sprout Sundal, Brown Lentil Sprouts Sundal, Sprouted White Pea Sundal, and Urad Dal Sundal.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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