VIRUNDHOMBAL

Pachadi is prepared in two different methods - some are prepared with fresh curd while the other method is we have to cook the vegetable along with onions and tomatoes. Bitter gourd pachadi is prepared by the second method. Since bitter gourds have bitterness we have to add a good amount of chopped onions, chopped tomatoes, tamarind extract and finally a piece of jaggery. The coconut paste is the main ingredient in our cooking, so it is included in this dish also. There are many dishes with bitter gourd that we regularly prepare for our lunch, but this bitter gourd pachadi is extremely different with different flavours. This recipe is also similar to my ladies finger pachadi and the only extra ingredient in this dish is the jaggery. We will see the recipe in detail with step by step instructions.

Malabar Vellarika Patchadi / Indian Yellow cucumber in coconut paste. This Malabar Vellari is from the same family as squash.  Malabar vellarika is a high moisture vegetable  which makes it perfect for patchadi. This type of Vellari is widely used in Kerala foods.  T he traditional Kerala patchadi is made with coconut paste and curd but in this reci pe I made with onions, tomatoes and coconut paste. This dish is  colourful, tangy  and a great side dish for your meals. My husband loves this vegetable so much and he likes finding creative ways to use veggies in our traditional foods. This recipe requires some chopping work, but it looks beautiful in the resulting dish.  For best results, saute the chopped malabar vellarika on low flame  and don't overcook them, as they become mushy. The chopped tomatoes and green chillies give the patchadi a beautiful colour. This recipe is made with standard yellow malabar vellarika but it would be equally...

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.