Pachadies

Last week was 'Vishu, a Hindu festival celebrated in Kerala and in Tamil Nadu it marks the Tamil New year.  Vishu is also a day of feasting. The foods consist of equal proportions of salt, sweet, sour and bitter items. Any Festival… you celebrate it with special food.
Sadya is a major part of all Kerala festivals and pachadi is inevitable part of sadya.  So I decided to share 3 different varities of pachadi today.  pachadi is a side-dish curry similar to the north Indian Raita,  Pachadi is commonly eaten with rice. Curd/yogurt based pachadi can be made of any vegetable.

Beetroot Pachadi 

The first one is the beet root pachadi, or the “Pink pachadi”  that’s how my kids name it. The lovely pink color makes the sadya look attractive and colorful.  This is simple to make and delicious, which goes well with rice. This may not be the traditional way of pachadi…  but my way of making it simple.

Perfect combination of look and taste… infact color and taste. :) 

Ingredients
Beetroot- 1 medium size, grated
Onion- 1 medium size
Curry leaves
Mustard seeds
Yoghurt- 1 ½ cups
Green chili- 3

Method 

Heat oil in a pan. Splutter the mustard seeds, add curry leaves, green chillies and the chopped onions, when the onions becomes translucent, add the grated beetroots , cook it for 5-6  min with occasional stirring . Allow to cool and add the yogurt and mix well. Beetroot pachadi is ready.

Banana Pachadi

Next item on the list is the banana pachadi (ethapazham pachadi) , this is made out of ripe banana. The dish is Hot and sweet.  The sweetness of banana and the hot taste of green chillies.. , another perfect combo, perfect place for this pachadi is in the sadya. 

Ingredients
Ripe Banana (Etha Pazham/Nenthra Pazham) – 1 big cut into small pieces
Turmeric – 1/4 tsp
Red Chilly Powder – 1/2 tsp
Curd/Yogurt – 1 cup
Salt

For Grinding
Coconut Grated – 1 Cup
Green Chilies – 3 or 4
Cumin (Jeera) – ¼  tsp
Turmeric Powder – ¼  tsp
Mustard Seeds – ¾ tsp
Ginger – 1 tsp
Water – 1/2 cup

Method

Grind coconut, greenchillies, cumin seeds, mustard seeds, ¼ teaspoon turmeric powder and ginger to make a smooth paste.
Cook banana, along with turmeric powder, redchilli powder, salt and water, until soft. Mix the grounded paste to the cooked banana, and cook for another 4-5 min, reduce the flame and add the curd and mix well. Don’t boil after adding curd. Remove from stove.
Heat coconut oil a pan, splutter mustard seeds, red chillies and curry leaves. Pour over the pachadi.

Potato Pachadi

And the third one  is Potato pachadi , the other two was common , but pachadi with potato is not so common…. I got this idea from one of  my tamilian friend…  this goes well with the flavored rice, than in the sadya , the perfect partner is either tomato rice, or lemon rice.  Goes well as an item for sadya also.

Ingredients:-

Potato -1 medium

Curd – ½ cup

Mustard seed – ½ tsp

Urad dal – ½ tsp

Salt

Oil

Method

Boil potatoes and mash them into pieces,

Heat oil in a pan, splutter mustard seeds, add urad daal, green chilies, curry leaves, and fry it; Add potatoes and fry for some time. Add curd and salt and mix well.. remove from stove. Serve with rice.