VIRUNDHOMBAL

Green tomato pachadi is a tasty side dish prepared with green tomatoes, onions and green chillies as the main ingredients. It goes well with idli, dosa, curd rice and even chapathi. The green tomatoes are usually tangy when compared to red tomatoes and there is no need to add tamarind for the pachadi.  To make this green tomato pachadi you will need Onions - it adds a delicious sweetness to the dish. Make sure to slice the onions thinly, so that it will be blended well with the tomatoes.  Green chillies - as we are preparing pachadi with green tomatoes I don't want to lose the beautiful colour. So I have added green chillies in more quantities. You can increase or decrease the amount of green chillies, according to your spice level.  Green tomatoes - slice the tomatoes thinly because it takes more time to cook when compared to red tomatoes. In the final stage, I have mashed the tomatoes with a wooden masher, so you can get a smooth texture. If you prefer a chunky textu...

Ginger green chilli pachadi recipe with full video and step by step pictures. This pachadi has a sweet, sour and spicy taste which makes a perfect accompaniment for curd rice, idli and dosa. It can be refrigerated for up to two weeks. This pachadi can be served immediately but it will taste better on the next day. These are the ingredients you need to prepare this pachadi Ginger and green chillies - start with fresh ginger. Do not replace it with store bought ground ginger paste.  In this recipe I chopped the ginger and it gives a chunky texture in the pachadi. If you don't like the chunky texture, grate the ginger by hand using a small cheese grater and then add it to the pachadi. Dark green chillies are very spicy, so add according to your taste.  Tamarind - use freshly extracted tamarind juice for best results. Soak the tamarind in hot water for 1 hour and then extract a thick juice.  Jaggery - usually added in the final stage which will balance the taste and make a th...

Papaya pachadi is prepared with three main ingredients - ripe papaya, coconut and thick curd. To prepare pachadi, papaya pieces are cooked along with a small piece jaggery and then simmered with ground coconut paste. The coconut paste is a blend of small onions, cumin, turmeric powder, chilly powder and mustard. This pachadi has a mix of sour and sweet taste, which is a unique taste for pachadi dishes. When the papayas are cooked well, we have to mash it gently and then simmered with the ground coconut paste. Let the pachadi cool down until it's warm and then slowly add in the curd. For this pachadi, make sure to use thick curd. The thickness of the curd depends upon the milk you use. If you are using thick full cream milk, you will get a thick creamy curd which will be perfect for pachadi dishes. Finally, temper the pachadi with mustard, red chilly and curry leaves in coconut oil which gives a nice flavour to pachadi.  You might also like  Drumstick Raw Mango Aviyal   Ve...

Ginger pachadi - prepared with ginger, tamarind, red chillies, coriander seeds and jaggery. Ginger pachadi can be prepared in different ways. For our Sodhi kuzhambu , this ginger pachadi or ginger thuvaiyal is a must dish to include in our diet as it helps in proper digestion. Plus, it reduces the bad cholesterol in our body. One day my husband mixed this ginger pachadi with a bowl of warm rice and he named it as Ginger puliyodarai. Like pulikachal we add coriander seeds, red chillies, tamarind extract asafoetida & jaggery in this pachadi also. For these types of pachadi recipes gingely oil, asafoetida and jaggery are the three ingredients which enhances the taste. Now let's see how to prepare Ginger pachadi with step by step instructions. Here is a short video for Ginger Pachadi   Similar  recipes Narthangai Pachadi  Puli milagai  Amla thokku Raw mango thokku Tomato thokku Garlic thokku

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...