8 PACHADI
PINEAPPLE PACHADI
CARROT PACHADI
SWEET MANGA/RAW MANGO PACHADI
SPICY MANGA/RAW MANGO PACHADI
NELLIKKA /GOOSEBERRY PACHADI
INGREDIENTS
RAW MANGO- 1
GRATED JAGGERY- 3/4 -1 CUP
MUSTARD SEEDS- 1 TABLESPOON
TURMERIC POWDER- A PINCH
SALT-
DRIED RED CHILLY- 1-2 (OPTIONAL)
OIL- 2-3 TABLESPOONS
PREPARATION
PEEL SKIN FROM MANGOES
CUT INTO SMALL PIECES
BOIL 1 CUP OF WATER IN A PAN
ADD GRATED JAGGERY
BOIL TILL IT DISSOLVES IN WATER
STRAIN IT
HEAT OIL IN A PAN
ADD MUSTARD AND DRIED RED CHILLIES
WHEN IT SPLUTTERS ADD CUT MANGOES
STIR GENTLY FOR A FEW SECONDS
NOW ADD TURMERIC POWDER
ADD 1 CUP OF WATER
CLOSE WITH A LID
COOK TILL MANGO IS COOKED; STIRRING OCCASIONALLY
NOW ADD JAGGERY WATER
NOW COOK IT IN LOW FLAME TILL THE PACHADI THICKENS
PINEAPPLE PACHADI
CARROT PACHADI
SWEET MANGA/RAW MANGO PACHADI
SPICY MANGA/RAW MANGO PACHADI
NELLIKKA /GOOSEBERRY PACHADI
PINEAPPLE PACHADI
INGREDIENTS
PINEAPPLE- 1 ; CUT INTO SMALL PIECES
TAMARIND- 1 GOOSE BERRY SIZE
GRATED JAGGERY - 1
TURMERIC POWDER- 1/2 TABLESPOON
RED CHILLY POWDER - 1 TABLESPOON
GRATED COCONUT- 1 CUP
GREEN CHILLIES-4
COCONUT OIL- 1 1/2 TABLESPOON
MUSTARD - 1 TABLESPOONS
DRIED RED CHILLIES- 3
CURRY LEAVES- 2 SPRIGS
WATER - 3/4 CUP
SALT
PREPARATION
GRIND GREEN CHILLIES AND GRATED COCONUT INTO A PASTE
BOIL RED CHILLY POWDER AND TURMERIC POWDER WITH TAMARIND WATER
ADD PINEAPPLE PIECES
WHEN WATER BEGINS TO DISAPPEAR , ADD GRATED JAGGERY AND COOK
WHEN JAGGERY DISSOLVES; ADD COCONUT PASTE AND SALT
COOK FOR 5 MINUTES IN LOW FLAME
SAUTE IT WITH MUSTARD, DRIED RED CHILLIES, CURRY LEAVES IN COCONUT OIL
SWEET MANGA/RAW MANGO PACHADIINGREDIENTS
PINEAPPLE- 1 ; CUT INTO SMALL PIECES
TAMARIND- 1 GOOSE BERRY SIZE
GRATED JAGGERY - 1
TURMERIC POWDER- 1/2 TABLESPOON
RED CHILLY POWDER - 1 TABLESPOON
GRATED COCONUT- 1 CUP
GREEN CHILLIES-4
COCONUT OIL- 1 1/2 TABLESPOON
MUSTARD - 1 TABLESPOONS
DRIED RED CHILLIES- 3
CURRY LEAVES- 2 SPRIGS
WATER - 3/4 CUP
SALT
PREPARATION
GRIND GREEN CHILLIES AND GRATED COCONUT INTO A PASTE
BOIL RED CHILLY POWDER AND TURMERIC POWDER WITH TAMARIND WATER
ADD PINEAPPLE PIECES
WHEN WATER BEGINS TO DISAPPEAR , ADD GRATED JAGGERY AND COOK
WHEN JAGGERY DISSOLVES; ADD COCONUT PASTE AND SALT
COOK FOR 5 MINUTES IN LOW FLAME
SAUTE IT WITH MUSTARD, DRIED RED CHILLIES, CURRY LEAVES IN COCONUT OIL
CARROT PACHADI
INGREDIENTS
GRATED CARROT - 2
GREEN CHILLIES- 1
CUMIN SEEDS POWDER- 1/4 TABLESPOON
WATER- 1 CUP
CURD- 1 CUP
THICK COCONUT MILK- 1/2 CUP
SUGAR- 1/2 TABLESPOON
CORIANDER LEAVES- 1/4 CUP; CHOPPED
SALT
PREPARATION
COOK CARROT WITH GREEN CHILLIES, CUMIN POWDER, SALT AND WATER
WHEN THREE-FOURTH COOKED; ADD THICK COCONUT MILK
WHEN BOIL REMOVE FROM FLAME
WHEN COOLED ADD CURD
YOU CAN SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL ACCORDING TO YOUR TASTE
INGREDIENTS
GRATED CARROT - 2
GREEN CHILLIES- 1
CUMIN SEEDS POWDER- 1/4 TABLESPOON
WATER- 1 CUP
CURD- 1 CUP
THICK COCONUT MILK- 1/2 CUP
SUGAR- 1/2 TABLESPOON
CORIANDER LEAVES- 1/4 CUP; CHOPPED
SALT
PREPARATION
COOK CARROT WITH GREEN CHILLIES, CUMIN POWDER, SALT AND WATER
WHEN THREE-FOURTH COOKED; ADD THICK COCONUT MILK
WHEN BOIL REMOVE FROM FLAME
WHEN COOLED ADD CURD
YOU CAN SAUTE IT WITH MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL ACCORDING TO YOUR TASTE
INGREDIENTS
RAW MANGO- 1
GRATED JAGGERY- 3/4 -1 CUP
MUSTARD SEEDS- 1 TABLESPOON
TURMERIC POWDER- A PINCH
SALT-
DRIED RED CHILLY- 1-2 (OPTIONAL)
OIL- 2-3 TABLESPOONS
PREPARATION
PEEL SKIN FROM MANGOES
CUT INTO SMALL PIECES
BOIL 1 CUP OF WATER IN A PAN
ADD GRATED JAGGERY
BOIL TILL IT DISSOLVES IN WATER
STRAIN IT
HEAT OIL IN A PAN
ADD MUSTARD AND DRIED RED CHILLIES
WHEN IT SPLUTTERS ADD CUT MANGOES
STIR GENTLY FOR A FEW SECONDS
NOW ADD TURMERIC POWDER
ADD 1 CUP OF WATER
CLOSE WITH A LID
COOK TILL MANGO IS COOKED; STIRRING OCCASIONALLY
NOW ADD JAGGERY WATER
NOW COOK IT IN LOW FLAME TILL THE PACHADI THICKENS
SPICY MANGA/RAW MANGO PACHADI
INGREDIENTS
RAW MANGO - 1; SKIN PEELED AND GRATED
GRATED COCONUT-1/2 CUP
GREEN CHILLIES-3-4
ASAFOETIDA- A SMALL PIECE SOAKED IN 2-3 TABLESPOON WATER
OIL- 4 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
SALT
FOR SEASONING
MUSTARD SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL- 1-2 TABLESPOONS
PREPARATION
CRUSH GRATED COCONUT, GREEN CHILLIES AND SALT
MIX IT WITH GRATED MANGO, RED CHILLI POWDER, ASAFOETIDA AND OIL
SEASON WITH MUSTARD AND CURRY LEAVES
INGREDIENTS
RAW MANGO - 1; SKIN PEELED AND GRATED
GRATED COCONUT-1/2 CUP
GREEN CHILLIES-3-4
ASAFOETIDA- A SMALL PIECE SOAKED IN 2-3 TABLESPOON WATER
OIL- 4 TABLESPOON
RED CHILLY POWDER-1/2 TABLESPOON
SALT
FOR SEASONING
MUSTARD SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL- 1-2 TABLESPOONS
PREPARATION
CRUSH GRATED COCONUT, GREEN CHILLIES AND SALT
MIX IT WITH GRATED MANGO, RED CHILLI POWDER, ASAFOETIDA AND OIL
SEASON WITH MUSTARD AND CURRY LEAVES
NELLIKKA /GOOSEBERRY PACHADI
INGREDIENTS
GOOSEBERRY -8
SHALLOTS- 6
GINGER-1 INCH PIECE
GREEN CHILLIES-4
TURMERIC POWDER- 1/4 TABLESPOON
CURD/ YOGURT-1/2 CUP
THIN COCONUT MILK- 1 1/2 CUPS
SALT
OIL-1 TABLESPOON
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES- 2 SPRIG
PREPARATION
REMOVE SEEDS FROM GOOSE BERRY. CRUSH IT
CRUSH SHALLOTS, GREEN CHILLIES AND GINGER
HEAT A PAN
ADD OIL
SPLUTTER MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES
NOW ADD CRUSHED SHALLOTS, GREEN CHILLIES , GINGER AND TURMERIC POWDER
FRY TILL IRS RAW SMELL GOES
NOW ADD CRUSHED GOOSEBERRIES
ADD SALT AND THIN COCONUT MILK
COOK IN LOW FLAME
WHEN GOOSEBERRIES ARE COOKED AND THE GRAVY THICKENS, REMOVE FROM FLAME
ADD CURD WHEN THE GRAVY COOLS AND MIX WELL
INGREDIENTS
GOOSEBERRY -8
SHALLOTS- 6
GINGER-1 INCH PIECE
GREEN CHILLIES-4
TURMERIC POWDER- 1/4 TABLESPOON
CURD/ YOGURT-1/2 CUP
THIN COCONUT MILK- 1 1/2 CUPS
SALT
OIL-1 TABLESPOON
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES- 2
CURRY LEAVES- 2 SPRIG
PREPARATION
REMOVE SEEDS FROM GOOSE BERRY. CRUSH IT
CRUSH SHALLOTS, GREEN CHILLIES AND GINGER
HEAT A PAN
ADD OIL
SPLUTTER MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES
NOW ADD CRUSHED SHALLOTS, GREEN CHILLIES , GINGER AND TURMERIC POWDER
FRY TILL IRS RAW SMELL GOES
NOW ADD CRUSHED GOOSEBERRIES
ADD SALT AND THIN COCONUT MILK
COOK IN LOW FLAME
WHEN GOOSEBERRIES ARE COOKED AND THE GRAVY THICKENS, REMOVE FROM FLAME
ADD CURD WHEN THE GRAVY COOLS AND MIX WELL
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