Pachadis

Mango Pachadi 

Mango raw
coconut
red chillies
one tea spoon of mustard

Grate the mango and
add the coconut grated 1 cup to it
add four red chillies
and the mustard

first grind the coconut and chillies and mustard
and then add the mango and salt
and give it one run
and take it from the mixie
Add some curd
and one spoon sugar
and seasoning and

this pachadi is ready
It will be good combination for milagoottal sadam

Inji thayir 

One cup good thayir
One piece of tender ginger
two green chillies

Cut the ginger and chillies into small pieces
and add salt to it
and put it in the thayir
and mix it well
and the inji thayir is ready to serve

Cucumber Pachadi 

One small size cucumber
Two green chillies
salt
one cup of good curd

Grate the cucumber after peeling
and squeeze out extra liquid from it
and cut the green chillies also

take two table spoons of coconut
and grind it with a little mustard and the chillies
first mix it with the grated cucumber
and add the curds also

This needs seasoning with
a little mustard and
1 red chillie fried in one teaspoon of oil
add it to the pachadi before serving

You can grate a small carrot also
and add to this pachadi
and it will look colourful

Mango sweet pachadi 

One raw mango
Four green chillies
a small gooseberry size tamarind
salt to taste
Red chillie powder one teaspoon
jaggery 1 small lemon size

Cut the mango in small cubes
and cook it in tamarind juice
with the green chillies slit in two
Add salt and chillie powder
and a little turmeric powder also

When it becomes thick
remove from the stove
and add the jaggery
and seasoning
and karugappilai also

This will be good for a week
if you keep it in the fridge

Tomato Pachadi 

Tomato 250 grams
Green chillies 4
One cup tamarind juice
one spoon chillie powder
turmeric powder
salt

first cut the tomatoes
and take a pan
and put it to cook in the tamarind water
adding turmeric powder
and chilly powder and salt
add the green chillies also

grind some coconut and mustard
with a spoon of raw rice
and add it to the well cooked tomatoes
add some sugar or jaggery one tea spoon full

No need for asafoitida for this pachadi
but seasoning with mustard seeds
in a spoon of cooking oil is to be done

the tomato pachadi is ready to serve
you can add coriander leaves
plus karugappilai also

Cooking time for this pachadi is only ten mts
and this will also be good with both rice and chappathi

malabar vellarikkai pachadi

malabar vellarikkai 250 grams
Green chillies 4
tamarind juice
salt to taste
two table spoons of coconut
a teaspoon of mustard to be ground in a mixie

Take a pan and
cook the vellarikkai in the tamarind juice
adding salt and chilli powder
and turmeric powder for ten mts
and after cheking the vellari kkai
and when it is cooked well
add the ground coconut
and let it cook for 5 more mts

Do the seasoning with
mustard and one dry chili in a spoon of oil

You can add a little jaggery or sugar
and coriander and karugappilai also
add a little asafoitida also for a nice flavour

This also will be good with rice and chappathi
and last for the whole day.
This will be good for two people only
If you want more quantity
you should take more ingredients.

And we can make pachadis with
pumpkin yellow using the same method
Vegetable should be cut
like we cut for olan, squarish it should be

White brinjal also can be made as pachadi
using the same method

You can make the pachadis without the coconut also
but for better look and taste
it is good to use a little coconut

If you are not using coconut
you can add a cup of milk
and serve the pachadi

ladies finger or vendakkai Pachadi  

Ingredients 

Vendakkai 200 grams
Green chillies four
Tamarind lemon size
just take the juice of it
adding two cups of water
and salt to taste

For grinding 

two tablespoons of coconut
and half a teaspoon of mustard
and grind it with the green chillies
and a teaspoon full of rice

Method 

Take a kadai and add two tea spoons of oil
and add mustard to it.
Then add the cut vendakkai
and sauté it for around ten minutes
then add the tamarind juice to it.
Add turmeric powder
and salt to taste
and let it boil for another five mts
and then add the ground masala
and let it cook for five more mts.
Add coriander leaves,
a little jaggery,
and asafoitida to taste
and the pachadi is ready to serve.

Even if you make it in the morning
it will remain good until nighttime
and will go well with chappathi also.

Cooking time is only ten mts
if you keep all the ingredients ready

We can also make other pachadis using the same method
but with brinjal instead of vendakkai.
Be sure to use the green brinjal for the best taste.