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 Pineapple, Grape and Plantain Madhura Pachadi, Pineapple Pulissery, Pineapple Pulissery with Green Peppercorns.
Browse all of our Pachadi recipes, all of our Pineapple dishes,and all of our Keralite dishes. Or explore our Mid Summer recipes.
Continue reading “Madhura Pachadi | Kerala Pineapple Pachadi with Tamarind”
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 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.
Continue reading “Madhura Pachadi | Kerala Pineapple, Plantain and Grape 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.
Continue reading “Bitter Melon Pachadi | Paharkkai Thayir 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 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.
Continue reading “Pudalangai Thayir Pachadi | Snake Gourd Yoghurt Pachadi”
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 Snake Gourd Pachadi, 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.
Continue reading “Simple Thakkali Thayir Pachadi | Pureed Tomato in Yoghurt with Mustard Seeds”
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.
Continue reading “Vendakkai Khichdi | Okra in a Coconut Yoghurt Sauce | Ladyfinger Pachadi”
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 Marinated Eggplant with Tahini and Oregano, Bitter Melon Pachadi, Snake Gourd Pachadi, 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.
Continue reading “Sutta Kathirikkai Thayir Pachadi | Smoky Roasted Eggplant 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.
Okra recipes include Crispy Battered Okra in Tomato Sauce.
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.
Continue reading “Vendakkai Thayir Pachadi | Crispy Sautéed Okra in Yoghurt”
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.
Continue reading “Crisp Okra Pachadi | Fried Okra with Yoghurt and Spices”
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 Chaat, Pomelo with Avocado, Three Citrus Salad, and Pomelo and Green Mango Salad.
Also try other raitas, such as Cucumber and Tomato Raita with Lemon-Chilli Paste, Snake Gourd Pachadi, 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.
Continue reading “Pomelo Raita”