Pachadi | Anyone 4 Curry & Other Things

(Malayalam: പച്ചടി)

The last week has been quite a bit hectic on the social front – meaning, eating out nearly every day! And this is not good for me, not good at all – tell me friends how does it happen that one always eats a bit more when one does not have to cook oneself?

So in order to get back into my (healthy) eating routine I made a wonderful little treat for myself.

P….P….Pachadi! It is most delicious, refreshing and healthy and is normally served as a side dish, a wonderful accompaniment for plain rice, snacks like dosa and idli and goes especially well with hot and spicy curries. You can even find this and other Pachadi’s in top international Indian Restaurants.

Pachadi is also part of the traditional Kerala Onam Sadya and is also often served at weddings (and all this on the traditional Banana leaf).

I use a whole large pineapple just for myself when I want to get back “on track” – it keeps a couple of days in the fridge alright and anyhow there is never any left for a third day.

Try this recipe and you too might get hooked on Pachadi.

For what you see in the photographs I used:

1 large pineapple, chopped into fine cubes (2 cups)
½ tsp of Turmeric powder
2 ½ tsp of Chilli Powder (adjust to your own taste)
½ cup plus of Curd, slightly beaten for smoothness
Salt to taste
(2 Tbsp Jaggery or other sugar) I did NOT use any of these, since our pineapples are quite sweet naturally and I also like that “kick”.

Items you will need to grind into a smooth paste are:

½ cup of grated fresh (or even frozen – but never dehydrated!) coconut
2 tsp of cumin seeds
2 tsp of black mustard seeds
A couple of Tbsp of water (if needed)

Before serving you will need to temper with the following:

3 tsp of Coconut oil
1 tsp of mustard seeds
2-3 dry red hot chillies
Some curry leaves

Now start cooking Pachadi:

Add 1 Tbsp of water to the pot, followed by pineapple, salt, turmeric powder (sugar etc if you are using) and the chilli powder. Mix gently and cook on medium heat until pineapple becomes soft. Here again I like a little bit of ‘crunch’, but it’s up to you.

Add your coconut paste and cook for a few more minutes until all the water evaporates.
Switch off heat and let this cool down for 10 minutes before you add your curd. Do not boil any more after this or it will curdle.

Remove to a nice serving bowl.

Heat oil, add mustard seeds and when it splutters in a minute or two add the dry red chillies and curry leaves and immediately pour it over the waiting Pachadi. A word of warning thou – be very carefully when you drop the dry chilli into the oil. Twice now they ‘shot’ at me quite ferociously and barely missed my eyes. Not funny – from now on I keep my face averted.

And as you can see from “Mini” and “Mo” (the cats!) and their bowl I just had a little bit of long-grain basmati rice with my Pachadi.

Enjoy
Carina

( ….. and how to beat the heat!)

No doubt about it, summer is here; the days are still getting hotter and I am dreaming (yes, it has to be a dream for now!) of a dip into the clear cool waters of the Sea or if that’s not possible, at least into a swimming pool.

And everywhere I go; people keep talking about the heat and how they long for June when the Monsoon is due to arrive here in our State, bringing the long-awaited rain and coolness.

But to be more realistic for now I have to just be contend with a good working air conditioner (set to near ‘freezing’) hoping as usual that there will be not another powercut and a nice big bowl of delicious Sambar Cucumber (Vellarikka) Pachadi.

What is this, you who never had this, might ask. To put it simply: lightly boiled yellow/green striped Cucumber mixed with tasty (sour) Yoghurt (Curd) and only a very few spices. And it is made literally in a jiffy – JS and I always have a jar of this ready in our fridge especially now during this hot season.
Pachadi is not only sooo very cooling, but healthy, too. I can easily give you a long list of health benefits using this vegetable, from keeping you obviously hydrated – after all a cucumber is 96 % water!

Cucumbers help to relieve stress, since they are extremely rich in Vitamins B and for Energy lavishes you with Vitamins A, B and C which give you energy and keep you looking radiant.

Of course for all of us with find we have those dreaded “bags-under- the-eyes” – from sitting much too long at the computer staring at our screen and thereby straining our eyes far too much, the age-old remedy of putting a slice of cool cucumber on your eyes whilst resting, really works!!!!

Cucumbers are a wonderful aid in weight loss – and don’t we love our healthy salads with plenty of this vegetable?

Cucumbers contain Erepsin, which is an enzyme that helps in protein digestion and also supplies your body with skin-friendly minerals like magnesium, potassium, silicon. This is maybe one of the reasons why Spa’s use plenty of cucumber based treatments.

The list is “endless” – it is even said, that to cope with the dreadful hangover the morning after it is advisable to eat a cucumber before going to bed!?
I suggest that you make double the amount of Pachadi since you will find that this dish is quite Moorish and you will want more and more.

Follow my guiding steps – it’s easy:

1. Peel skin of a Vellarikka, cut in half lengthwise, discard seeds with the help of a small spoon and then cut into cubes. Wash and cook the cucumber with just a little water, salt and some curry leaves for appr. 10 minutes or until they are soft, but don’t overcook them, since a little ‘bite’ is just nice. Keep aside.

2. Now in your Mixy grind ½ cup of grated coconut, 3 green chillies, ½ tsp of mustard seeds and 4-5 peeled pearl onions (Ullis) to a fine paste using maybe a little bit of yoghurt (Curd) or water. Keep aside.

3. Take a Wok (or any other deep pan) and on low heat gently fry the coconut- etc. paste, for appr. 5 minutes, stirring all the time.

4. When done, remove from heat and let it cool down (I switch on my ceiling fan for this to speed things up).

5. Take 1.5 to 2 cups of Yoghurt (Curd), add to a bowl with ¾ cup of water and with a small whisk ‘beat’ the yoghurt until nice and smooth.

6. Now mix all his with your cooked cucumber and gently stir. Check on salt.

7. In a small pan heat not more than 2 Tbsp. of coconut oil, add ¾ tsp of mustard seeds and let them splutter (avoid your eyes – the seeds are like dangerous little ‘bullets’ and can hurt); 1/3 tsp of Fenugreek seeds and then add 2-3 red dried chillies (stalk removed and halved) and some curry leaves, stir only for a few seconds and finally pour all this over the Pachadi.

That’s it, dear friends. I do so hope that you enjoy this as much as we do.

Carina