Pachadis are traditional South Indian side dish. It is made of fresh vegetables and is served as an accompaniment or side dish for rice, dosa, idli, curd rice or kootu (mulagootal – in a typical Kerala / Palghat Brahmin style) or any other tiffin or snack varieties.
The pachadis are very hot and spicy to taste, since it is sauteed and tempered in oil with mustard seeds, ginger and curry leaves to get that delicious flavor. Since i come from a Palakkad background, i have always tasted these delectable pachadis with mulagootals and it is a spicy side dish at my home.
Cuisine: Indian Recipe Category: Pachadi
Prep Time: 20 mins Cooking time: 30-40 mins Serving: 4
Green chillies – 10
Tamarind – a small lemon sized
Chopped Ginger – 1 tbsp
Turmeric powder – 1 tsp
Asafoetida – a pinch
Salt – to taste
Gingelly oil – 4 to 5 tbsp
Fenugreek seeds – 1 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Wash the green chillies and cut into small pieces and keep aside. Soak tamarind in hot water and extract the juice (in a slightly thick consistency) and keep aside.
In a heavy bottomed kadai/ pan, add enough oil for the green chillies to get immersed and heat it. Add the mustard seeds and allow it to sputter. Then add fenugreek seeds and roast it to get slightly browned.
Later add the green chillies, ginger, curry leaves and fry for few minutes. Then pour the tamarind juice, add salt and a pinch of turmeric powder and simmer for 10 minutes. Once thickened, remove from flame and transfer it into a serving bowl.
The spicy and delicious green chilli pachadi is ready to serve with hot rice and mulagootal (kootu). You can store this outside the fridge for 2 to 3 days. Or you can refrigerate it and can be used later as a side dish for dosa or any other tiffin varieties.