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”

Ghol Takatli Bhaji | Maharashtrian Purslane in Yoghurt

Purslane (Ghol in Marathi, Kulfa in Hindi) grows prolifically in my garden and is a powerhouse of goodness. It grows around the world, used mainly by Persians, in India cuisines, and by the Australian indigenous people. It is perfect in salads or cooked in stir-fries and bhajis.  It is a seasonal plant which has a unique tangy taste.

This dish is a Maharastrian style curry usually eaten with steamed rice or rotis. It can be made with Purslane, green Colocasia, sorrel leaves, red amaranth, spinach leaves and other greens. It has a lovely texture with peanuts and channa daal. The dish is typically made with a medium thin yoghurt base.

Similar dishes include Kadhi (Yoghurt Curry), Kadhi with Okra, and Pulissery.

Also browse How to Use Purslane in Salads.

Browse all of our Purslane dishes and all of our Indian Yoghurt recipes. Or explore our Late Summer dishes.

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Cold Cucumber Soup

Gearing up for the heat wave that is Summer in South Australia, we are already thinking about the soups and drinks and other cooling things we will need over those 3 months. Even in Spring we can have had temperatures of 37C. An indication that it will be a long hot Summer.

This soup is cool and refreshing, and is adapted from one from Madhur Jaffrey. In truth it is a down-spiced version of a Cucumber Raita or Cucumber Pachadi, thinned for a soup. It has some delicious cream added as well. Enjoy with lunch, mid afternoon, or in the evening relaxing on the verandah. Serve in small portions in chilled bowls.

Similar recipes include Cucumber Pachadi, Toppings for Soups, Goan Vegetable Soup, South Indian Cold Cucumber Soup, Quick Tomato and Cucumber Cold Soup, and Chilled Asparagus Soup.

Browse all of our Cold Soups, and our Cucumber recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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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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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.

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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”

Collection: Spicy Yoghurt Recipes from India

India does yoghurt better than any other country IMHO. In particular, and the focus of this collection of dishes, are the dishes where yoghurt forms a delectable sauce. The sauce is either the dish itself or the base element of the dish. We are looking particularly at Kadhi, Pulissery and Mor Kuzhambu.

Similar articles include 50 Garlic Recipes, Very Special Turmeric Recipes, and Indian Dishes for Summer.

Browse all of our Yoghurt Curry Recipes, and all of our Collections. Or explore our Mid Summer recipes.

Continue reading “Collection: Spicy Yoghurt Recipes from India”