Salt add only if needed as vathal already has salt
Method
Heat oil in a pan and temper it with above ingredients.Add the dried vathal and saute till crisp and slight brown.Cool this mixture and pour it in the beaten curd.
Mix well and garnish with coriander leaves and serve after 30 minutes as the vathal needs to soak a bit in the curd.
Ingredients ground to a smooth paste
Grated coconut - 6 tsp
Curry leaf - 2 sprigs
Salt to taste
Chopped ginger - 1/4 tsp
Green chilies - 2
Roasted whole black pepper - 10
Roaste jeera - 1/2 tsp
(grind above ingredients to a smooth paste,do not add water if needed add some curd) Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Hing - a generous pinch
( heat oil in a pan and temper it with above ingredients) Other ingredients
Thick beaten curd - 1 cup Method
Take a bowl add the curd,ground paste and the tempering.
Mix well and serve as a side dish for rice.
Ingredients ground to a smooth paste
Freshly grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Curd - 1 tbsp
( Grind above ingredients to a fine paste) Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Jeera/Cumin seeds - 1/8 tsp
Urad dal - 1/4 tsp
Chopped small onion - 2
Red chillies - 1
Curry leaves few
( Heat oil in a pan and temper with above mentioned ingredients) Other ingredients
Bitter gourd/Pavakai - 1 medium size chopped finely
Salt to taste
Coconut oil - 2 tsp
Thick beaten curd - 1 cup
Chopped curry and coriander leaves for garnish Method
Heat oil in a pan add the bitter gourd and in low fame fry till its slightly crisp switch off the flame add salt and mix it.
Take a bowl add the beaten curd,ground paste and the fried bitter gourd mix it well.
Pour the hot tempering into the pachadi garnish with curry and coriander leaves,
Mix and serve them as a side dish for rice. Note:
Instead of frying the bitter gourd you can also cook it till soft with some water and make this kichadi/pachadi
Ingredients
Thick Curd - 1 cup
Chopped Ashwagandha leaves - 12
Salt and pepper powder to taste
Sugar - a generous pinch
Jeera powder - 1/8 tsp
Oil - 2 tsp
Mustard - 1/4 tsp
Urad dal - 1/8 tsp
Red chillies - 1 Method
Take a bowl add the curd,salt,pepper powder,jeera powder and sugar,beat it well.
Heat oil in a pan temper it with mustard,urad dal and red chillies.
Switch off the stove and add the ashwagandha leaves and saute.
Cool this mixture completely add it into the curd mixture and mix.
Serve immediately.
Ingredients
Doddapatre / Karpooravalli leaves - 6 leaves
Thick Curd - 1/4 cup
Whole black pepper - 1/4 tsp
Jeera / Cumin - 1/4 tsp
Coconut - 1/4 cup
Salt as needed Tempering
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 1
Curry leaves few
Karpooravalli Pachadi
Method
Heat 1/2 tsp ghee add pepper,jeera,coconut and karpooravali leaves saute till the leaves shrink.
Cool add salt and grind to a smooth paste
Beat curd in a bowl add the ground paste add water if too thick.
Heat ghee in a pan temper with mustard,curry leaves and red chillies,pour it into the curd mixture and mix well.
Best served as a side dish for rice.
Tempering
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Jeera/Cumin seeds - 1/4 tsp
Hing - a generous pinch
Curry leaves few Other ingredients
Grated bottle gourd/Sorrakai/Lauki - 2 cups
( squeeze out the water from lauki and use,if you don't want to eat raw then fry it in 1st of oil or steam the lauki and make the raita )
Salt to taste
Thick beaten curd - 1 & 1/2 cups Ingredients ground to a thick smooth paste
Grated coconut - 1/4 cup
Green chillies - 2 small
Ginger - 1 tsp Method
Add lgrated lauki, salt and the ground paste to the curd mix and keep it aside.
Heat oil in a pan and temper it with above ingredients,switch off the stove.
Cool and add it to the curd mixture mix it well,garnish with curry /coriander leaves.
Serve cold with plain rice or pulao.
Ripe avocado - 1
( scoop out the flesh )
Salt to taste
Jeera powder - 1/4 tsp
Chopped spring onions - 2 tsp
Chopped tomato - 1
Chopped cucumber - 1/4 cup
Chopped coriander leaves - 1 tsp
Chopped green chillies - 1
Lemon juice - 2 tsp
Thick curd - 1 cup
Micro greens and chilly flakes for garnish Method
Take a bowl mix all above ingredients and chill it in fridge,
Just before serving sprinkle some red chilly flakes and garnish with microgreens and enjoy!
Ingredients
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera/cumin seeds - 1/4 tsp
Hing - a generous pinch
Chopped green chillies - 2
Chopped ridge gourd - 1
( wash and scrape out the skin from the ridge gourd use the flesh,don't throw the skin make chutney with it)
Salt to taste
Beaten curd - 1 cup
Curry and coriander leaves
Method
Heat oil in a pan and temper it with mustard,urad dal,jeera and hing.
Add the chopped green chillies and curry leaves saute for a minute.
Add the chopped ridge gourd and salt fry till its half cooked.
Switch off the stove and let it cool completely.
Add the cooled vegetables into the beaten curd and mix it well.
Garnish with coriander leaves and serve with roti or as a side dish for rice.
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
--------------
Oil - 1 tsp
Mustard -1 tsp
Red chilly broken -1
Curry leaves few
Hing - a generous pinch
Ingredients ground to a smooth paste
----------------------------------------------
Grated coconut - 1 tbsp
Green chilly -1
Cumin/Jeera - 1/8 tsp
Ginger a small piece
Other ingredients
---------------------
Chopped tender Vazhaithandu / Banana Stem - 1 cup
Curry and coriander leaves for garnish
Salt to taste
Curd - 1 cup
Method
-----------
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.
Version 2 --------------
Dangar Pachadi
Ingredients
Beaten curd - 1 cup
Salt to taste
Chopped coriander leaves - few
Urad dal powder - 1 tsp ( heaped)
( Dry roast urad dal till light brown and make a fine powder) Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Hing - a generous pinch
Chopped ginger - 1/8 tsp
Chopped green chillies - 1
Curry leaves few
Method
Take a bowl add curd,roasted and powdered urad dal,salt and coriander leaves,mix well.Make sure there are no lumps.
Heat oil in a pan temper it with mustard,hing,ginger,green chillies and curry leaves.
Cool and pour the tempering into the pachadi.
Best served as a side dish for sambar rice or plain rice.
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.
