Dried Apricot Pachadi

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.

Similar recipes include Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.

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

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Dried Mango Pachadi

Yoghurt is an essential part of meals in Tamil Nadu, and Pachadi recipes are a way to deliver the health benefits of yoghurt while adding another vegetable (or fruit) to the meal. Win-win! This pachadi uses dried mango; it’s common in households as Summer is spent sun-drying vegetables, mixed vegetable purees and lentil pastes.

Meenakshi Ammal has this recipe in her Cook and See volumes (Volume 1). Perhaps using dried mango for pachadi is not as common as it was, but it is a delicious addition to the table, and easily made from readily available ingredients.

You might expect it to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the mangoes retain. I used mangoes that I dehydrated last year in the midst of mango season.

One of our very special projects in the kitchen is to cook through Meenakshi Ammal’s books, as they are very 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.

Similar recipes include Dried Apricot Pachadi, Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.

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

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Tri Colour Pachadi

We make raita and yoghurt pachadi often at home – they are easy, no fuss dishes that can be served with an Indian meal or used as sauces and dressings for baked and steamed veggies, in wraps, over simple salads etc.

This raita uses carrots, cucumbers or zucchini, and tomatoes for a colourful raita that brings a happy note to the table. The vegetables are just grated or chopped and incorporated into the yoghurt with some chillies, ginger and a tadka. Enjoy! You could sub other vegetables – finely grated cabbage (red or green), or red or green peppers, for example.

Similar recipes include Dried Mango Pachadi, Asparagus Raita, Okra and Coconut Raita, and Spinach Pachadi.

Browse all of our Raitas and Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Dried Okra Pachadi | Crispy Dried Okra in Yoghurt

Some time ago I dried some okra to see us through the non-okra season, and it is time to use them.  These are teeny crispy dried okra, tiny little rounds of okra and today we pair them with yoghurt in a Dried Okra Pachadi.

The dried okra is flash fried in some ghee and added to yoghurt which has been flavoured with spices. It is totally delicious, and can be used as a snack or as a side salad to a meal. We have even used it as a sauce or dressing for other dishes.

Are you after more Okra dishes? Try Yoghurt Curry with Okra, Spicy Dried Okra SnackOkra with Apricots and Lemon, Dried Turmeric Okra, and Fried Okra.

Also try Tri Colour 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 Early Summer collection.

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Madhura Pachadi | Kerala Pineapple Pachadi with Tamarind

I love fresh pineapple, so much so that it (mostly) overcomes the need to peel it and remove the eyes before the juicy slices can be used. This year I have made two Madhura Pachadi dishes, both delicious. They are from Kerala. One has a little coconut but no yoghurt and is a little like a spicy halwa, and this one where the pineapple is cooked in a tamarind base. It also contains a little coconut. BTW there are many other versions of Madhura Pachadi, but we love these two.

Kerala has the best dishes, don’t you think? That is after Tamil Nadu of course.

Similar dishes include

Browse all of our Pachadi recipes, all of our Pineapple dishes,and all of our Keralite dishes. Or explore our Mid Summer recipes.

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Madhura Pachadi | Kerala Pineapple, Plantain and Grape Pachadi

Pineapples are ripening at the moment, and along with all of the other magnificent produce in the shops, they are abundant, cheap and delicious. I am not a fan of peeling pineapples with all those eyes to cut out (some have more than others), but the occasional recipe is worth it.  Today we are making a Pachadi – a side dish – from pineapple. This dish from Kerala is quite unusual. Commonly, Pachadis from Tamil Nadu and Kerala  have a yoghurt base for the vegetable component, or include an amount of coconut. This one has some coconut, but it cooks the pineapple, grapes and plantain to the point that it is jammy, almost like a halwa. But don’t be fooled, it is spicy with sweet and sour tastes.  It tastes a little like a pickle, or a cross between a pickle and a pachadi. It is definitely a dish where less is more when serving – a couple of Tblspns along with rice, thorans and other Kerala sadya dishes. It is delicious, I am sure you will come back for seconds.

There are two main versions of Madhura Pachadi, this one flavours the pachadi with powdered mustard seeds, and another which cooks the pineapple in tamarind. The recipe today is based on one from Elephants and Coconut Trees. You can chop the pineapple into pieces that are about 1 – 1.5 cm and they will retain a little bite when cooked (yummy) or chop smaller and it will melt into a halwa type consistency (also yummy).

Similar recipes include Dried Apricot Pachadi, Madhura Pachadi with Tamarind, Bitter Melon Pachadi, Green Tomato Pachadi, and Ginger Pachadi.

Browse all of our Pachadi recipes and all of our Keralite dishes. Or explore our Mid Summer recipes.

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Cucumber and Tomato Raita with Lemon-Chilli Paste

Picture a Tunisian grandmother, a master at cooking kofta, making them with Ottolenghi. This scene from his Mediterranean series is a classic. She gets fully ticked off with his faffing around, the time he takes, the number of ingredients he uses. She sits on a stool in the corner, rolling her eyes and muttering under her breath. Ah, Grandma, we know, we KNOW.

It must have been a trial for Ottolenghi to bring out Simple, his latest book. Recipes pared down to their bare essentials. No more layerings of flavour upon flavour upon flavour. No more dishes that can be a meal in themselves. HE must have been the one rolling his eyes and huffing and puffing as testers and editors stripped yet another ingredient from a dish.

I am in 2 minds about Simple. Yes, there is a level of difficulty in his other books, and not all of those recipes are for typical week night cooking. But there is something in the Simple recipes that I miss. An undefinable something. It is as though every recipe in his other books stretches us in the kitchen somehow. A new ingredient, a new technique, a new way of cooking, a new combination of ingredients. Not so Simple. Some dishes are quite ordinary by comparison, albeit delicious.

Still, they are as visually pleasing as the dishes from his other books, and a delight in their own way (just a different way to the Ottolenghi we have been used to). This raita, a riff on an Indian dish, is quite good. I’ve said before that Ottolenghi does not yet understand Indian food very well – perhaps he doesn’t care about that. He has been known to use Indian ingredients in ways that don’t showcase them to their best. But in this dish, although not typically Indian, it is a pretty jolly good plate of food.  Love the inclusion of preserved lemon in the chilli paste which is layered on top of the raita. Brilliant.

Raita is traditionally served with an Indian meal as a salad and as a cooling agent, contrasting well with the spiciness of the rest of the meal.  Leave off the chilli paste if you want to serve it this way. But raita is very versatile. It is lovely as a dip, gorgeous with some warm pitta, and excellent spooned on top of spiced rice.

You can find the original recipe for this dish here.

Similar dishes include Pomegranate Raita, Pomelo Raita, and Carrot Raita.

Browse all of our Raita recipes. Our dishes from Simple are here, and all of our Ottolenghi recipes are here. You might like to check out our Indian dishes and our Indian Essentials. Or explore our Late Spring dishes.

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Cucumber Raita

Amongst non-Indians, Cucumber Raita must be the most well known accompaniment to Indian meals. It is not a surprise, really. It is a tasty and cooling dish that easily cuts through the heat of Indian food. Because of it’s popularity, the wealth of different Raita and Pachadis (Sth India’s version of the raita) sadly do not feature in restaurants.

In Summer, in this 42C heat of recent days, even we reach for this cucumber cooling goodness. I hope you enjoy it.

Similar recipes include Cucumber and Tomato Raita with Lemon-Chilli Paste, Cucumber Pachadi with Coconut, Spinach Pachadi, and Carrot Sambol.

Browse all of our Pachadi and Raita. All of our Indian recipes are here, and our Indian Essentials here. Or browse our Mid Summer collection of recipes.

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Bitter Melon Pachadi | Paharkkai Thayir Pachadi

There are two types of Bitter Melon (also called Bitter Gourd) – a light green Chinese variety and a dark green Indian variety (Karela).  Both melons have the same hardiness and bitter flavour. The only real difference is the appearance. Indian bitter gourds are narrower than the Chinese type, rather like a zucchini. They have irregular ridges and triangle-shaped “teeth” all over the surface of the skin, along with slightly ragged ridges. Chinese ones can grow more more than 25cm long and they have blunt ends. Broader than Indian gourds, they have light green skins dotted liberally with wart-like bumps rather than teeth. Both types have thick skins and white seeds.

Luckily, both types are available to us locally. I have used the Chinese type in this dish, but either variety could be used. The Indian varieties would be more traditional.

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Pudalangai Thayir Pachadi | Snake Gourd Yoghurt Pachadi

Snake gourd is commonly available in our Indian and Asian grocery shops, so it appears periodically in our kitchen. This is an easy dish to make with the snake gourd – the ginger-coconut yoghurt a wonderful foil to the green crispiness of the vegetable. It is another of the wealth of yoghurt pachadi dishes (vegetables in yoghurt) of South India, Tamil Nadu in particular.

Similar dishes include Dried Mango Pachadi, Bitter Melon Pachadi, Tomato Pachadi, Smoky Roasted Eggplant in Yoghurt, and Crisp Okra Pachadi.

Browse all of our Pachadi dishes and our Snake Gourd recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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