Ingredients fried in oil
Oil - 1 tsp
Whole pepper - 1/2 tsp
Jeera/Cumin seeds - 1/4 tsp
Chopped ginger - 1 tbsp heaped
Grated coconut - 1/4 cup
Curry leaves few
( Heat oil in a pan and fry these ingredients till light brown.Cool add salt and grind to a fine thick paste) Other ingredients
Thick Curd - 1 cup Tempering ingredients
Oil or Ghee - 1/2 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies broken/ Mor Milagai/ Sun dried curd chillies - 1 Method
Pour curd into a bowl add the ground paste and whisk it well
Heat oil in a pan and temper it ,pour this into the curd mixture.
Mix and serve with plain rice. Note:
Pepper can be replaced with green chilly or red chilly.
Make sure curd is not sour.
Ingredients fried and ground to a fine paste
Methi / Fenugreek - 3/4 tsp
Jeera - 1/2 tsp
Byadagi red chillies - 1
Grated coconut - 1& 1/2 tbsp
Oil a drop
( Heat a drop of oil fry methi,jeera and red chillies till light brown.Cool the mixture add coconut and grind to a smooth paste) Tempering
Oil- 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Curry leaves few Other ingredients
Thick sour curd - 1 cup
Salt to taste Method
Beat the thick curd and add salt,now add the ground paste mix it well.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the curd mixture and mix.
Serve it with steamed hot rice. Note:
Add very little water while grinding.
You can add green chillies instead of red chillies for grinding.
Try to use sour curd for this recipe to reduce the bitterness of methi.
Tempering
Oil - 1 tsp
Mustard and urad dal - each 1/2 tsp
Red chilly broken -1
Curry leaves few Ingredients ground to a smooth paste
Grated coconut - 1 tbsp
Green chilly -1
Cumin/Jeera - 1/8 tsp Other ingredients
Chopped tender Vazhaithandu / Banana Stem - 1 cup
( click HERE to see how to clean the banana stem)
Chopped onion - 2 tsp
Curry and coriander leaves for garnish
Salt to taste
Curd - 1 cup Method
Add salt and the ground paste to the curd mix and keep it aside.
Heat oil in a pan and temper it with above ingredients.
Now add the onion and banana stem saute for a minute and switch off the stove.
Usually banana stem is eaten raw so do not fry too much.
Cool and add it to the curd mixture mix it well,garnish with curry /coriander leaves.
I usually like to serve cold with plain rice
Version 2 in making Valaithandu Pachadi
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Tempering
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Oil - 1 tsp
Mustard -1 tsp
Red chilly broken -1
Curry leaves few
Hing - a generous pinch
Ingredients ground to a smooth paste
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Grated coconut - 1 tbsp
Green chilly -1
Cumin/Jeera - 1/8 tsp
Ginger a small piece
Other ingredients
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Chopped tender Vazhaithandu / Banana Stem - 1 cup
Curry and coriander leaves for garnish
Salt to taste
Curd - 1 cup
Method
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Add salt and pour some water to the banana stem and cook till soft.Grind green chillies,coconut,jeera and ginger to a fine paste.Add the ground paste to the cooked vegetable and switch off the stove.
Heat oil in a pan and temper,pour the tempering into the cooked vegetable.Add curd,coriander leaves and mix well.
Enjoy with rice.
Ingredients
Moth bean sprouts-1/4 cup
Beaten curd-1/2 cup
Salt to taste
Red chilly powder-a pinch
Roasted jeera powder-1/8tsp
Black salt -a pinch
Sugar a pinch
Pepper powder a pinch Method
Mix all above ingredients & serve it cold.
Ingredients Avocado-1
(pulp mashed)
Chopped onion-3tsp
Chopped tomato-3tsp
Chopped coriander leaves-2tsp
Chopped green chilly-1
Chopped fresh cranberry-1/4 cup
Salt to taste
Lime juice-1tsp Method
Mix all above ingredients together in a bowl.
Serve it immediately with tortilla chips.
Ingredients
Raw mango chopped- 1 cup
(Peel the skin & chop the mango)
Grated jaggery - 1/4 cup add more if needed
Salt a pinch
Turmeric powder - 1/8 tsp
Water - 1 cup Tempering
Ghee - 1/2 tsp
Mustard - 1/2 tsp
Chopped curry leaves few
Chopped green chillies - 1
Hing a pinch
Dry neem flowers / Vepampoo - 1tsp Method
Peel the skin from the mango & chop it into medium size.
Pour water in a pan add the mango,salt & turmeric powder.Cook till the mango pieces are soft.
Mash the pieces slightly add the jaggery & cook till it thick.
Heat ghee in a pan & temper it with above ingredients.
Pour it into the mango pachadi,mix & serve it as a side dish. Note:
a) Add jaggery according to your sweetness.
b) Choose the mango that is slightly ripe.
Ingredients ground to a smooth paste
Fresh mint leaves - a handful
Salt to taste
Sugar - 1/8 tsp
Black salt - 1/4tsp
Roasted & ground jeera/cumin powder - 1/2 tsp
Whole pepper - 6
Garlic - 1
Small onion ( optional) -1
Green chillies - 2
Curd - 1 tbsp Other ingredients
Thick curd - 1 cup
Greek yogurt - 2 tbsp
( I added just to give richness to the raita,its optional )
Chaat masala to sprinkle on top Method
Grind the above ingredients to a smooth paste.Add 1 tbsp of curd while grinding instead of water.
Beat remaining 1 cup curd in a bowl now add the ground paste.
Mix well till everything is well combined.
Serve it cold with little chaat masala sprinkled on top.
Best served as a dip or can be served with any flavoured rice.
Ingredients
Chopped okra/bhindi/vendakkai -10
Curd - 1/2 cup
Salt top taste
Chopped coriander leaves-few
Roasted & powdered jeera -1/4tsp
Oil-to deep fry Tempering
Oil-1tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Curry leaves-few
Hing-a pinch
Chopped green chillies-1 Method
Beat curd with salt & jeera powder.
Wash & cut the okra into thin circles.
Heat oil in a pan & deep fry them in batches till crisp.Keep it aside.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the curd mixture,add the fried okra & chopped coriander leaves.
Mix well & serve as a side dish for rice. Note:
I have sprinkled red chilly powder just for decoration.
Ingredients
Grated carrot-1
Salt to taste
Curd-1 & 1/2 cups
Chopped coriander leaves-1tsp Tempering
Oil-1/2tsp
Mustard & urad dhal together-1/2tsp
Jeera/cumin-1/8tsp
Hing-a pinch
Chopped green chillies-1 Method
Heat oil in a pan & temper it with above ingredients.
Switch off the stove & add the grated carrots in the tempering & mix it well.
Cool the mixture completely,add the curd,salt & coriander leaves.
Mix & serve cold with paratha or rice.
Ingredients ground to a smooth paste
Grated coconut-1/4 cup
Green chillies-1
Ginger-1tbsp
Salt to taste Tempering
Oil-1tsp
Mustard-1/2tsp
Curry leaves-few
Red chilly-1 Other ingredients
Beaten curd-1cup Method
Mix the ground paste into the curd.
Heat oil in a pan temper it with above ingredients.
Pour this tempering into the curd mixture,mix & serve.
Ingredients
Urad dal -1tbsp
Salt to taste
Chopped coriander leaves -few
Hing-a pinch
Curd-1 cup
Butter milk-1/4 cup Tempering
Oil-1tsp
Mustard-1/4tsp Method
Take 1tbsp of urad dal & dry roast till light brown in colour.Do not burn them.Powder them to a smooth fine powder.
Today I have dry roasted ready made urad dal powder till light brown in colour for the above pachadi.
Mix this powder with curd,butter milk,salt & hing,make sure there are no lumps.
Heat oil in a pan temper it with mustard.
Pour this tempering into a pachadi garnish with coriander leaves.
Mix & best served sambar/kootu/kuzhambu varieties. Note:
a) Chopped green chillies & curry leaves can be added while tempering.
b) If your pachadi is thick dilute with water or thin butter milk.
Ingredients
Chopped dosakaya/yellow cucumber -1 cup
Grated coconut-1tbsp
Green chillies-1 or 2
Salt to taste
Lime juice-1tsp Tempering
Oil-1tsp
Mustard,Urad dal,Jeera/cumin -each-1/4tsp
Red chillies-1
Curry leaves-few Method
Grind coconut,green chillies & salt to a coarse paste.
Now add the dosakaya & grind to a coarse paste.Do not add water while grinding & do not blend it to a smooth paste.Transfer to a bowl & mix in the lemon juice.
Heat oil in a pan & temper it with above ingredients.
Pour it into the ground pachadi,mix & enjoy with rice,Dosa or Idly. Note:
a) You can mix some curd & have it has raita with pulao or biriyani.
Oil-1/2tsp Mustard,Urad dhal,Jeera & Curry leaves -1/8 tsp each Red chilly -1
Method
Heat oil in a pan fry the dhas till light brown. Now fry the goosberry,chillies,ginger,hing & coconut fry for 2 min.Switch off the flame. Cool the mixture & grind it to a smooth paste. Heat oil & temper it with above ingredients. Mix 1 or 2 tsp of the mixture into the curd, pour the tempering mix it well. Best served as a side dish for rice.
Tips: Ground paste can be stored in fridge for 3 or 4 days.When needed mix with curd & serve. The mixture can also be mixed with rice & eaten like thogayal. This will be a bit sour so add more green chillies if you want. Thanks for visiting !
Ingredients
Steamed & finely chopped spinach/palak-1/2 cup
Chopped fresh mint leaves-10
Chopped green chillies-1
Thick beaten curd-1 cup
Black pepper powder & Salt to taste
Black salt-a pinch
Roasted & powdered jeera/cumin -1/2tsp Method
Beat the curd with salt,pepper powder,jeera powder & black salt.
Add the chopped spinach,mint & green chillies,mix it well..
Serve the raita cold with any flavoured rice or roti.
Ingredients
Long purple thin brinjals-1
(Apply 1/2tsp of oil & roast the outer skin in oven or on stove till well roasted & black.Cool the brinjal & scoop out the pulp.Mash it well)
Salt to taste
Curd-1 cup Ingredients for grinding to a smooth paste
Coconut-2tsp
Chopped coriander leaves-1tbsp
Green chillies-1
Ginger a small piece
Jeera-1/4tsp Tempering
Oil-1tsp
Mustard,jeera,uraddhal-each 1/4tsp
Red chillies-1
Curry leaves-little
Hing-1/4tsp Method
Beat the curd with salt.
Add the mashed brinjal & ground paste to the curd,mix it well.
Heat oil in a pan & temper it with above ingredients,pour it into the curd mixture.
Mix & serve them with rice or roti.
Vepampoo / Margosa Flowers / Dry neem tree flowers- 1tbsp
Raw Mango chopped-1/2
Salt-to taste
Jaggery- 2 tbsp
Chilly powder-1/4tsp
Yellow moong dal-1tbsp
(Soak it in little water for 20 minutes)
Tamarind pulp-1tsp
Ugadi Pachadi
Method
Soak moong dal for 20 minutes in little water. Mix all above ingredients together to the soaked dal,do not drain the water,mix it well. This pachadi will taste sour,bitter,sweet & spicy. Note: You can use dried neem flowers if you don't have fresh flowers. Some people add chopped banana,coconut,chopped green chillies.
Ingredients
Grated or finely chopped beetroot-1 small
Thick beaten curd-1 cup
Salt to taste
Chopped coriander leaves-little Tempering
Oil-1/4tsp
Mustard,urad dhal- less than 1/8tsp
Hing-a pinch
Chopped green chillies-1
Chopped curry leaves-few Method
Heat oil in a pan & temper it with above ingredients. Now add the grated beetroot & saute for a minute,switch off the stove.Do not over cook the beetroot ,it needs to be crisp & crunchy.
Cool the mixture completely add the salt & beaten curd.Mix it well,garnish with coriander leaves.
I love to serve this raita cold ! Note:
a) Always use thick curd while making any kind of raita.If your curd is watery,tie it in a muslin /cheese cloth.Hang it for 10 to 15 minutes to remove excess water,then use the curd.
b) Red chillies can be replaced instead of green chillies.
c) This raita can be served with rice or paratha/roti.
Ingredients ground to a coarse paste
Chopped fresh parsley-1tbsp
Green chillies-1
Coconut-2tsp
Jeera/cumin-1/2tsp
Salt to taste Other ingredients
Chaat masala-a pinch
Black salt -a pinch
Sugar-a pinch (optional)
Thick beaten curd-1 cup Method
Beat curd with black salt,chaat masala & sugar.Grind parsley,green chillies,salt,coconut & jeera to a coarse paste.Mix this into the curd.Serve it cold.
Ingredients
Chopped fresh pineapple-2 cups
Chopped coriander leaves-1tsp
Thick curds-1 & 1/2 cup
Salt,Red chilly powder,Chaat masala,Black salt & Roasted & powdered jeera/cumin powder- add according to your taste. Method
Beat the curd with all the dry ingredients,pour it on top of the pineapple & coriander leaves.Mix well & serve it cold.
Ingredients
Chopped fresh apricots-12
Chopped mango pieces-6
(I used the dried mango,soaked it in little water)
Salt to taste
Red chilly powder-1/2 tsp
Brown sugar-2tbsp or add according to your taste Tempering
Oil-2tsp
Mustard-1tsp
Jeera-1/2tsp
Curry leaves-little
Hing-1/4tsp Method
Heat oil in a pan & temper it.Add the apricots,mango & salt,cover & cook it in low flame till its soft.Now add the brown sugar & red chilly powder,cook till the pachadi is semi thick.Switch off the flame & serve it.
