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Pachadi - another variation
Published On: 19 Feb 2004
* chop tomatoes to small pieces and cook them in about 250ml of water and turmeric powder.
* grind coconut, mustard seeds, red chillies with 2 to 3 tblsp of yogurt and a little water, to a fine paste. make sure that the paste is not very watery.
* once the tomotoes are cooked, add the ground paste, remaining yogurt, salt to taste and the sugar. You may add some water to the mixture if the consistency is thick.
* when the mixture starts to boil, remove from heat.
* season with mustard seeds and curry leaves.
* serve with rice.
** you may use fresh cucumber instead of tomatoes. in that case do not cook cucumber in water and turmeric powder. make a fine paste of coconut, green chillies, mustard seeds - mix with yogurt - add the cucumber and salt. this tastes fantastic with hot puris. **
When the pachadi prepared and served by Meenakshi, my better half, my memory gone back in time when I was a young boy and a place named Vilayannur regards
The one with cucumber is good with biryani instead of raita.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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