Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes or all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
The joy of yoghurt is beautifully expressed in this flavoursome recipe for Cucumber Raita. Cucumber Raita is a dish known all over the world, and if you must equate it, it is the Indian version of Tzatziki. The combination of cucumber and yoghurt, in what ever form or from what ever cuisine, is well known all over the world. Both ingredients are cooling, so it makes it a special dish for hot weather, but this does not mean that you need to forgo it on cooler days. An essential part of an informal gathering, Cucumber Raita always wins over your guests.
You might like to read more about Pachadi. Browse our Pachadi recipes here and here. Or explore our Yoghurt recipes here and here. Our Indian dishes are here and here. Be inspired by our Summer dishes here and here.
Continue reading “Vellarikkai Thayir Pachadi | Cucumber Yoghurt Salad”
Carrots, spices, yoghurt, a delicious side dish to any meal.
There is a thing about Summer in South Australia that is extraordinarily special. Hot dry days, skies streaked with clouds, early mornings made in heaven and evenings made for the beach. Days are made for eating outside, eating with friends and … well, just eating.
This recipe is a current favourites – an Indian Pachadi, or Raita, made with yoghurt. It can be eaten as a salad or as an accompaniment to curries. It takes about 10 minutes maximum to make, so is a great last-minute addition to anything – it is particularly good to whip up for that last minute invitation to a BBQ somewhere. Take the recipe with you because people will want it.
You might like to read up on Indian Essentials. Or try some other pachadis, like our favourites Spinach Pachadi, and Cucumber Pachadi. All of the Pachadi recipes are here and here. Explore our Carrot recipes here and here, and be inspired by our Spring recipes here and here.
Continue reading “Nilgiri’s Carrot Pachadi | Carrot Raita”
Cooling, tasty, and refreshing raitas.
In Australia, if you see Raita on the menu of an Indian restaurant, it means the ubiquitous Cucumber Raita. Cooling and tasty, it helps those of us unused to the heat of Indian meals to cool our tongue and palate.
Raitas, or Pachadis, are an Indian version of salads. To call yoghurt the “dressing” of the salad is a bit of a misnomer. It is more than that – it is the carrier of the vegetables and the flavours of the spices. It holds the whole dish together. The vegetables used might be cooked or raw, and in Tamil Nadu they are served near the end of the savoury portion of the meal, just before payasam/dessert/kheer (rather than along with the curries). But feel free to eat more “fusion” and serve raitas as part of a meal, or even part of the entree/ starters.
You can browse our raita and pachadi recipes here and here. We love Carrot Pachadi. Or browse all Yoghurt dishes here and here. Explore our Indian recipes here and here. Find inspiration in our Summer dishes here and here.
Continue reading “Three Different Raitas/Pachadis | Yoghurt Salads”
Last night I cooked a gorgeous spinach dish, a Pachadi. It is a gorgeous dish that can be used as a side dish or goes just as well over rice, on its own or with a yellow dal. It is a purée, so it would also go well drizzled over some chunks of pan-fried tofu, fresh made paneer or some roasted or pan-sautéed chunks of potato. With some crispy flatbreads. With a green salad of goodness.
Are you looking for other recipes? Please browse our Pachadi recipes here and here, and our Spinach recipes here and here. You might like to read up on Indian Essentials and explore our Indian recipes here and here.
Continue reading “Spinach Pachadi | Palak Pachadi | Spinach Raita”
Sambol is one of the most popular side dishes in Sri Lanka.
Sambol is one of the most popular side dishes in Sri Lanka. It is cheap and easy to make and is enjoyed from humble homes in rural areas to the 5 star hotels of Colombo. Sri Lankan’s will dive into this delicacy at breakfast, lunch or dinner! It’s usually served as an accompaniment to string hoppers (small disks of rice noodles popular for breakfast in Sri Lanka) or rice and curry at any time of day.
Most Sambols are simply a set of ingredients that are mixed together, so they are incredibly easy to make. It also makes a great summer salad for picnics, post xmas haze or long summer nights eating on the balcony or decking. Adjust the amount of yoghurt to your personal preference. Continue reading “Carrot Sambol | A Jaffna-Style Salad”