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Basic Cucumber Pachadis |
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Serves: 6 (Sohini ki Kheera Pachadi)Category: South Indian Pachadis Makes 4 to 6 servings Most pachadis follow the season technique of this dish--the most basic pachadi (the recipe is form my friend Sohini Baliga). You'll notice that in some of the pachadis, the yogurt is not whisked smooth, and for the most part, a slightly chunky quality is their charm. All pachadis come with the typical south Indian seasoning of mustard seeds and curry leaves, and though they are popular with the southern curries such as South Indian Pumpkin Curry with Split Pigeon Peas (see Vegetarian Curries), they can be eaten with just about any meal. 3 small, seedless cucumbers, peeled and grated 1/2 cup finely chopped fresh cilantro, including soft stems 1/4 teaspoon salt, or to taste 2 cups nonfat plain yogurt (do not whisk) 1 to 2 teaspoons peanut oil 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 8 fresh green curry leaves 2 to 3 fresh green chili peppers, such as serrano, cut in half lengthwise and seeded Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Place the cucumbers, cilantro, and salt in a serving bowl, and fold in the yogurt until just incorporated. 2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Add 5 of the curry leaves and the green chili peppers and stir about 1 minute. Transfer the seasonings to the yogurt bowl and fold in gently. Lightly crumble the remaining 3 curry leaves to release their aroma, and add them to the pachadi as a garnish. Serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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