Pachadi is another traditional Kerala Cuisine. I have a craving for all the traditional Kerala dishes and hence how can I avoid making this. But I need to wait till the next mango season to make this once again :((
Generally Pachadi is made using sour curd. but as the taste of raw mango itself is sour there is no need to add curd to this.
This is how I make this.
Raw mango -1 big
Should be green completely inside also to get the real colour. I have got a half ripened mango for making this, though sour and hence got a slight yellow colour in the picture I clicked.
Grated coconut -1 cup
Jeera seeds -1/4 tspn
Green chillies -5 nos
one or two small onions -optional
Grind all these into smooth paste
Once it is a paste add 1 tspn of mustard seeds and press once the mixer to break the seeds along with coconut. No need to grind it.
Cook the chopped raw mango with some salt and green chillies. Mash it nicely to a paste. Once it is done add the grinded coconut mix to this . Saute till raw smell is gone. Adjust the level of salt. In a pan heat some oil, crack a few mustard seeds (generally this is not done as its already added along with coconut. but to add a colourful look we can add this too ), also add few curry leaves, dry chillies and pour it on top of pachadi.
Generally Pachadi is made using sour curd. but as the taste of raw mango itself is sour there is no need to add curd to this.
This is how I make this.
Raw mango -1 big
Should be green completely inside also to get the real colour. I have got a half ripened mango for making this, though sour and hence got a slight yellow colour in the picture I clicked.
Grated coconut -1 cup
Jeera seeds -1/4 tspn
Green chillies -5 nos
one or two small onions -optional
Grind all these into smooth paste
Once it is a paste add 1 tspn of mustard seeds and press once the mixer to break the seeds along with coconut. No need to grind it.
Cook the chopped raw mango with some salt and green chillies. Mash it nicely to a paste. Once it is done add the grinded coconut mix to this . Saute till raw smell is gone. Adjust the level of salt. In a pan heat some oil, crack a few mustard seeds (generally this is not done as its already added along with coconut. but to add a colourful look we can add this too ), also add few curry leaves, dry chillies and pour it on top of pachadi.
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