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Showing posts with label pachadi. Show all posts

Thursday, February 13, 2014

Announcing My First Event – Cooking Concepts Roti Pachadi Chutney

Hello my lovely readers!!! I am very delighted to announce my first blogging event. It’s been six months since I started this blog and participated in many blogging events, which inspired me to start an event.

This is monthly event with a different concept for each month. And the roundup will be posted the coming month’s 1st week.

So this month’s Cooking Concept is “Roti Pachadi/Chutney”. Before proceeding, let me tell you about the word Roti pachadi ---Pachadi means Chutney which is a traditional Indian side dish and it refers to the food which has been minced. Roti is Indian mortar (Rolu ) in which this chutney is made.

Any chutney will taste delicious if we make it by using this mortar But in US we get them very rarely and so I use blender to make these Pachadi.

Chutney is a dipping sauce or a fresh pickle and has very low shelf life, a maximum of one week. These are usually prepared by fresh vegetables or the peel of the vegetable can be used and is served as an accompaniment for rice, snacks like idli, dosa, vadas and so on. Gongura pachadi and coconut pachadi are my favorite, I am sure there are endless numbers of other varieties.

So why waiting friends send me as many recipes as you can.

Here are some guidelines

Make recipes which fit this month’s concept
Please link back to this page
Any number of entries are allowed, archives are also allowed if reposted and update with the link to the announcement page.
Use of logo is appreciated
Send me your entries to sravscc@gmail.com with subject as “CC-Roti Pachadi/Chutney” with below details

Name
Blog Name
Recipe Name
Recipe URL
Picture

Non-bloggers can also send their recipes along with picture to the above email id.

Last date for the entries is July 31st 2011.

Hope to see you all participating!!!

Monday, February 3, 2014

Pachadi

I am sure that Pachadi will find a place in the Chettiar breakfast as side dish at least once a week. Very similar in taste to sambar, but this is simpler and easier to make. Since it is made out of moong dhal,it is very easy to digest. Like Kosamalli this is also safe for young kids. Excellent side dish for Idly,Dosa and Idyappam.Even the beginners in cooking can try this as it rarely turns horrible. This should be neither too watery nor too thick. The consistency should be little more watery than hotel sambar.

Ingredients
Moong dhal-1 cup(2 handfulls)
Brinjal-3 to 4
Potato-1
Carrot-1(optional)
Big onion-1
Tomato-1
Green chillies-6
Coriander-2 or 3 bunches
Tamarind-a very small piece
Red chillie-1or2

Procedure
If you are having a very small cooker or a medium size one Pachadi can be made directly in that. While cooking directly in the cooker always remember to keep the stove in sim after the first whistle. If you are using a big cooker then keep the contents inside a vessel in the cooker.
Cut brinjal, potato and carrot into very small pieces. Cut the onion and tomato also into small pieces .Peel the chilies length wise. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .stir everything nicely. Close the cooker keep it in the stove. After the first whistle comes, keep the stove in sim, If it is placed directly in the cooker let it cook for 8 more minutes. If it is kept inside a vessel in the cooker cook for additional 5 minutes. Wait for the pressure in the cooker to go. Dissolve the tamarind in a small quantity of water and add to the Pachadi in the cooker.
Check for the consistency of the Pachadi after adding tamarind; if you find it thicker add 1 or 2 cups of water. Season the Pachadi with little mustard seed 2 red chilies,a pinch of asafoteda and curry leaf . Allow the Pachadi to boil for 3 or 4 minutes after seasoning. Finally garnish it with coriander leaves.