Daunker Pachadi | Danger Pachadi | Urad Dal

Daunker Pachadi, also known as Dangar, Danger, Daanger, or Urad Dal Pachadi,  is a simple pachadi that is very famous in Thanjavur in Tamil Nadu. It is not made very often now, one of the forgotten recipes of Tamil Nadu. It is a pity because it has quite a unique flavour from the black gram powder mixed into the pachadi.

This Pachadi is a great accompaniment for Vathal Kuzhambu, Rasam or Sambar with rice or just with a mixed rice dish. There are some variations from other parts of Tamil Nadu and beyond, such as Chettinadu.

In Thajavur, there are couple of different versions of this  – one with unroasted urad flour, and one where the flour is roasted. I have included both recipes below.

These recipes are from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these 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 Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Boondhi Pachadi, Tri Colour Pachadi, and Sago Kitchari.

Browse all of our Urad recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.

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Cucumber Pachadi (or use Snake Gourd, Ridge Gourd or Chow Chow)

We have a few ways of making Cucumber Pachadi, varying just a little in ingredients. This is one of the simplest and one of the favourites.

It is of course, from Meenakshi Ammal and Vol 1 of her Cook and See books.

Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Zucchini, Lime Leaf and Yoghurt Salad, Chow Chow Kari, Vellarikkai Thayir Pachadi, Tomato Pachadi, and Bitter Melon Pachadi.

Or browse all of our Pachadi recipes.

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Okra Pachadi | Okra with Coconut-Chilli-Ginger Yoghurt

We are so blessed that we get good quality okra locally at a cheap price. Move closer to the city and it is rare and expensive. Our local shops stock it by the barrel load, a testament to the local Indian, Nepalese and Middle Eastern communities. I had never used Okra as much before I shifted into this area. It shows just how much that the stock in our shops influences our behaviour.

This is another Pachadi, a South Indian dish of yoghurt, okra and spices, a cooling and healthy dish. I have a few other Okra raita dishes – each one is a little different.

Similar recipes include Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Okra Tamarind Pachadi, Zucchini, Lime Leaf and Yoghurt Salad, Sauteed Okra with Ginger and Garlic, Roasted Okra with Tomato, Aloo Bhindi, and Bhindi Raita.

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

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Nethu Kottu Flour Pachadi | Kottu Maavu Pachadi

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.

Similar recipes include Okra Pachadi, Poha Yoghurt Pachadi, Tomato Pachadi, Tri Colour Pachadi, and Bitter Melon Pachadi.

Continue reading “Nethu Kottu Flour Pachadi | Kottu Maavu Pachadi”

Methi Sprouts Tambuli | Fenugreek Sprouts with Yoghurt and Coconut

Tambuli (or Thambuli, Tambli or Tumbuli) is a type of Pachadi from Karnataka that is normally eaten with rice. Tambuli is derived from Kannada word thampu, meaning cool/cold – it is a Summery cooling food. Generally it is made from vegetables by chopping or grinding them with spices, then mixing them with yoghurt. Generally the ingredients are used raw, but as we see today, they can be lightly sauteed.

Many different seasonal vegetables and herbs are used in the preparation of tambulis, such as doddapatre leaves (ajwain leaves), coriander leaves, poppy seeds, curry leaves and vegetables like greens, carrots and beetroot. It is generally mild and not too spicy.

Today’s Tambuli is made with fenugreek seeds (which you can grow yourself), quickly sauteed with the tempered spices, and added to the spice-coconut-yoghurt mixture.

Similar recipes include Onion Pachadi, Dried Okra Pachadi, and Bitter Melon Pachadi.

Browse all of our Pachadi recipes and all of our dishes from Karnataka. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.

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Okra Tamarind Pachadi

Okra Yoghurt Pachadi is such a great dish that we have many versions of it. But this Pachadi is without yoghurt. The okra is sauteed and then cooked with tamarind and jaggery for a sweet-tangy gravy. It is a delicious alternative to the curd based pachadi dishes.

I have to admit that this is one of my most favourite okra dishes. It has all the tastes – hot (chilli), sour (tamarind), bitter (fenugreek), sweet (jaggery). If you want to add pungent, add some sliced garlic. For salty, add a pinch of salt.

Read more about the different types of Pachadi dishes in India.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these 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 dishes include Kadhi with Okra, Okra Tamarind Kootu, and Okra Sambar.

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

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Sago Pachadi with Yoghurt

Sago, ignored in some countries, used for sweet items in others, is very common in India. It is used in both sweet and savoury incarnations. Today we have a yoghurt Pachadi – sago is deep fried and mixed with yoghurt and spices for a cooling accompaniment to a hot spicy meal.

Deep frying makes the sago puff and expand and taste a little like puffed rice, or even caramelised popcorn. They soften a little in the yoghurt for a delicious and textural dish.

Pachadi is a South Indian dish – quite different to a Raita, but you can say it is the counterpart of Raita. Perhaps they are second cousins. Although appearing similar to some (yoghurt base, chopped vegetables or other small items), the approach and seasoning is different. At least, traditionally. Dishes seem to merge into one another in these days of the internet and Western influence.

This recipe is one from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these 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.

Read more about Sabudana (sago and tapioca) here.

Similar recipes include Onion Pachadi, Tri Colour Pachadi, and Sago Kitchari.

Browse all of our Sago recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Spring dishes.

Continue reading “Sago Pachadi with Yoghurt”

Aval Thayir Pachadi and Aval Karuvadam Pachadi | Poha Yoghurt Pachadi

A couple of the less common pachadis are made with aval (poha) and with aval karuvadam. They are made similar to the Sago Pachadi, so are very easy and quick.

When you visit your Indian grocery you will see that Poha comes in different thicknesses  – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. Any poha can be used for this recipe – I have used Dagdi today. When the poha is sauteed, it is crispy and more’ish.

You can also make pachadi from the vadam made from aval. Simply break them apart, saute them and mix with yoghurt. Season as usual with mustard seeds, green chilli and curry leaves. The recipe for this is also below.

This recipe is one from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these 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 Boondhi Pachadi, Tri Colour Pachadi, and Sago Kitchari.

Browse all of our Sago recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Spring dishes.

Continue reading “Aval Thayir Pachadi and Aval Karuvadam Pachadi | Poha Yoghurt Pachadi”

Tomato Pachadi with Coconut-Green Chilli Paste

We can never have enough pachadi and raita. Cooling and refreshing, they are prefect on a hot Summer’s day. Tasty and delicious, they are an excellent way to include yoghurt in your diet and to include another vegetable in your daily mix of food. Indian food is an excellent vehicle for including more veg in your meals than you ever thought possible.

Similar recipes include Poha Yoghurt Pachadi, Tomato Raita with Lemon-Chilli Paste, Pomegranate Raita and  Bitter Melon Pachadi.

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

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Collection: Delicious Pachadi Recipes from South India

What is a pachadi? For many people, it is equivalent to a raita, and indeed there are curd or yoghurt based pachadi dishes that have similarities with the raitas of the North of India. They are both yoghurt based dishes that contain mashed, pounded or diced vegetables, less often fruit, and seasoned with spices. Pachadis vary from raitas in the flavourings and spices used. Typically a yoghurt based pachadi will contain coconut and be seasoned with mustard seeds, ginger, curry leaves and chillies. Raita is typically seasoned with coriander leaves, roasted cumin seeds, mint, chillies, chaat masala and/or other herbs and spices.

It is these yoghurt based pachadis that are the most well known variety of pachadi throughout India. Even Wikipedia believes these are the only pachadi varieties in some regions like Tamil Nadu and Karnataka.

But my goodness, there are quite a few variations of Pachadi, from the ground vegetable and green ones of Andhra Pradesh, to the mashed vegetables of the South, to ones that contain cooked vegetables or fruits in a white, non-dairy sauce, to the sweet pachadis of Kerala (also without yoghurt). Then there are pachadis with sago, bhoondi or poha. North Karnataka cuisine has some Koshambari varieties without yoghurt or curd which are also called Pachadis.

You can read more about different Pachadi types here. Today we bring you a collection of Pachadi recipes for your enjoyment.

Similar articles include Hearty Dishes for Early Winter, What to Do with Daikon Radish, and A Collection of Kitchdi Recipes.

Browse all of our Pachadi Recipes, and all of our Collections.  You can browse our Indian recipes, and our Indian Essentials series. Or explore our Mid Autumn recipes.

Continue reading “Collection: Delicious Pachadi Recipes from South India”