Papaya Pachadi| Onam Recipes

Green Papaya Pachadi| Omakka Pachadi is an easy to make Kerala style Thayir Pachadi. My mom used to make this tasty pachadi using the green papaya from back yard. She used to remove papaya just before making and make it fresh. I thought of sharing this recipe from the first year of my blogging. But due to one or the other reason it delayed and i am really donot like to miss to share this recipe at this Onam.

The taste of this pachadi is similar as that of Cucumber Pachadi. You could make this pachadi for Onam Sadya menu too. Apt at the time of guest arrival too. Quick fix healthy recipe to serve with rice.

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Cuisine: Kerala
Serves: 4-5
INGREDIENTS:
Papaya, chopped- 1 small(approximately 2 cups)
Salt- to taste
Coconut, grated- 1/2 cup
Green chillies-2-3
Mustard seeds- 1/2 teaspoon
Yogurt, beaten- 1/2 cup
* Those who does not like mustard flavour replace it with jeera.

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 3
Curry leaves- 2 strand

PROCEDURE:

• Peel the papaya and chop them in to small cubes. Keep inside water and wash the papaya once.
• In a pan add the papaya and add enough water to submerge and allow to cook till soft with some salt. Papaya takes more time to cook when compare to cucumber. You could pressure cook for a whistle too to save the time.

• While it is cooking, grind the coconut, green chillies and mustard seeds together as a fine paste.
• Discard the papaya cooked water stagnating if any.

• Add the coconut paste and mix well and cook for thirty seconds and switch off the flame. Do not cook for long time as the mustard seeds tend to taste bitter.
• Once you switch off the flame add the thick beaten yogurt and mix well. Check for salt and add if required.

• Heat oil in a pan and splutter the mustard seeds and then add the dry red chillies and curry leaves.

• Transfer the tempering on top of the pachadi and mix well.
• Serve with Parippu curry, Avial combination.

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Thakkali Thayir Pachadi | Tomato Pachadi

Whenever we do think about thayir pachadis we generally make with cucurbits like cucmber, ash gourd etc. in summer. The other pachadis we generally prepare is beetroot, vendaikka , bitter gourd etc.. and the list is endless. Pachadis are similar to raitas in which, we cook the vegetables and mixed with a coconut and yogurt based gravy.

This pachadis are perfect for summer as they cool the body. These pachadis does not take much time to prepare and are a real yummy ones. This pachdi you could serve with a part of Onam Sadya menu too.

INGREDIENTS: 
Tomato-3 big
Salt- to taste
Yogurt/ Curd, beaten- 1 cup

To grind:
Coconut- 1/2 cup
Green chillies- 2
Mustard seeds- 1/2 teaspoon
*Those who does not like adding mustard seeds replace it with jeera.

To temper: Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 2
Curry leaves- 2 strands

PROCEDURE:

• Cut tomato into medium sized pieces. In a pan add the tomatoes with some salt and a cup of water; cover it with lid and cook till soft.
• Meanwhile add the coconut, green chillies and mustard seeds together in a blender jar;  grind as a fine paste.

• Add this paste and mix well and just heat the mixture;  switch off the gas. Do not allow to boil as the mustard seeds then make the pachadi bitter.
• Beat the curd well using a spoon or blender jar and add the beaten curd immediately after switch off the pachadi. Mix well.

• Heat oil in a pan and splutter the mustard seeds and then fry the dry red chillies and add the curry leaves and switch off the gas. 

• Add this tempering on top of the pachadi and mix well; add salt if required.

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Raw Mango Sweet Pachadi

Raw mango pachadi is from Tamil cuisine and is prepared especially at the time of the Tamil New year. It is a sweet version of pachadi prepared with jaggery. For the Ugadi, telugu people prepare Ugadi pachadi using mangoes, neem flower, jaggery combination. In a similar way tamil people concoct this pachadi for the new year celebrations.

It tastes really amazing with the sweet and a mild sour taste. Easy to make pachadi with very limited ingredients which are available in your pantry. This is a finger lickin gud pachadi which goes well with rice. It is a traditional preparation which is prepared using raw mangoes. Now raw mangoes are in season so i had planned  this pachadi. A really tasty traditional pachadi.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: Tamil
Serves: 5

INGREDIENTS:
Raw Mango- 2 small or 1 large (2 cups)
Jaggery- 1/2 cup
Turmeric powder- 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Salt- to taste
Neem flower- 1 teaspoon (optional)

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 4
Curry leaves- 2 strand
Asafetida/ Hing- pinch

PROCEDURE:

• Peel and cut the mangoes in to big cubes you could add the seed too but as I am not using it, i have set it aside.
• If your jaggery is pure grate the jaggery and add staightaway once the mango pieces get cooked. My jaggery is pure but I was not able to break it as it is quite hard. So I decided to make a syrup out of it by melting with 1/4 cup of water. If your jaggery has impurities strain the syrup before adding.

• In a pan add the mango pieces with a cup of water add the turmeric powder and close with a lid; allow to cook till soft but it has to hold its shape.

•  Now add the jaggery syrup and mix well and continue the cooking process. Add the red chilli powder and salt. Now cook on medium flame to reduce the water content by slightly mashing the mangoes with a ladle. This mango pulp makes the pachadi becomes thickened.

• Meanwhile heat oil in a pan and splutter the mustard seeds. Once it crackles add the dry red chilli and curry leaves and a pinch of asafetida; switch off the gas.
• Transfer the tempering over the pachadi and mix well; switch off the gas.

• Sprinkle some dried neem flower on top if you wish.

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Inji Thayir Pachadi |Ginger Thayir Pachadi

This pachadi is my favourite next to Moru curry and therefore i felt that i should post this immediately next. It is finger lickin' gud :-) . I haven't heard about the recipe nor tasted inji pachadi anywhere. This recipe is that of Aji chechi, who used to be our neighbour, I learnt to concoct this pachadi from her. It was her mothers recipe. My mom used to prepare Inji theeyal for all the functions as a digestive as a part of the menu. I had well been preparing  Puli inji for Onam or other festivals.

About the taste of the pachadi it is a awesome dip pachadi. If you taste it once, I'm sure that you'd need to make it every day, it is really that tasty.When you prepare this pachadi your home shall be engulfed with the pleasant aroma of roasted ginger . I love it because it kick start my palatte and also my taste buds ;-).Try this recipe I am sure you are going to love this pachadi.

Preparation Time: 5 minutes
Cooking time: 10 minutes
Cuisine: Kerala
Serves:5

INGREDIENTS:
Ginger, finely chopped- 1/2 cup
Yogurt-1½ cups
Oil- 5 teaspoon
Mustard seeds- 1/2 teaspoon
Dry red chillies-3
Curry leaves- 2 strand
Green chillies, chopped-2
Red chilli powder- 1/4 teaspoon
Fenugreek powder/ Uluva podi- 1/4 teaspoon
Jeera powder/ cumin powder- 1/4 teaspoon
Salt- to taste.

PROCEDURE:

• Peel the ginger and finely chop them; chop the green chillies and remove the curry leaves from stem and set aside.
• Beat the yogurt with spoon or whisk well without any lumps and set aside.
• Heat oil in a pan and add the mustard seeds. Once it splutters add the dry red chillies and curry leaves and fry till crisp.

• Now add in the chopped ginger and the green chillies together and roast on low flame till it become golden and almost looses its moisture content and gets the nice roasted aroma. Roasting process takes some time but it worth the taste. Do not roast in high flame the ginger catch at the bottom and burn.

• Once it is nicely roasted on low flame add red chilli powder, fenugreek powder and jeera powder; mix with ginger mixture and cook for just a second.
• Immediately add the beaten yogurt with enough salt to taste. Mix well once the mixture get heated up switch off the gas.

• Do not allow the mixture to boil and curdle.

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Mangai Thayir Pachadi

The Mango season has started already and I was thrust upon around a dozen mangoes from a known person. The same friend who gave me around 10 mangoes last year too and made me concoct  raw mango recipes such as pickle, rasam, rice, thayir kadugu manga,..etc with them. I was not entirely happy with the photographs of the pachadi which I had prepared last year I decided to prepare the same recipe & come out with a better photograph to share with you.

This is a different take of the other pachadi I have shared earlier the Kerala thayir kadugumanga which is served for Onam sadya. That recipe includes red chilli powder and mustard powder. This recipe totally varies in taste as well as texture with the addition of ginger and green chillies. Tastes similar to the gooseberry pachadi.

Preparation Time: 5 minutes
Cooking Time: 2 minutes
Cuisine: South Indian
Serves: 5

INGREDIENTS:
Raw Mango, chopped-1 small (1/2 cup)
Green chilies-2
Ginger- 1/2 inch (or) Mustard seeds- 1/2 teaspoon
Coconut- 1/4 cup (optional)
Yogurt/ Curd- 1 cup
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chilli- 3
Curry leaves- 1 stand
Asafetida- big pinch

PROCEDURE:

• Peel and cut the green mango in to pieces. In a blender jar add the coconut, green mango, green chillies, ginger(or) mustard seeds and blend as a coarse paste. To make this pachadi in Kerala style add mustard seeds in Tamil style use ginger.

• In a bowl take the yogurt and add salt; beat well without any lumps using a spoon or normal whisk.
• Now add the ground ingredients and mix well. Add little water if required to dilute the pachadi.

• In a pan heat the oil and splutter the mustard seeds then add the dry red chillies and curry leaves and fry till crisp. Add asafetida and immediately switch off the gas.

• Add the tempering over the pachadi and mix well.
• If you feel the pachadi is sour add a pinch of sugar to balance the sour taste.

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Pomegranate Raita

Pomegranate Raita: Raitas are yogurt based salads which involve no cooking. Some times the veggies are only cooked and mixed in yogurt. Easy, simple and tasty raitas which could be consumed with rotis as well as variety rice such as any types of pulao or biryanis. Goes well with any chaat items with a teaspoon of added sugar.

A colourful and healthy dish as it is sour by nature & when consumed with the fruit is as such sweeter. The sweet and tangy crunchy seeds of the pomegranate with the creamy yogurt gives nice texture as well as taste to this colourful raita.

INGREDIENTS: 

Pomegranate seeds- 1/2 cup

Yogurt/ curd- 1/2 cup

Chilli powder/ green chilli- 1 teaspoon/ 1 no

Roasted jeera powder- 1/2 teaspoon

Coriander leaves, chopped- 2 tablespoon

Salt- to taste

PROCEDURE:

• Beat the yogurt well with out lumps. Add 1/4 cup of water or starch water drained from rice if required to dilute the curd.
• Add the pomegranate seeds, chilli powder, roasted jeera powder, some chopped coriander leaves and some salt.

• Mix with a spoon and serve chilled with some pomegranate seeds on top.
• You could add some cooked sweet corn or peas too with this raita.

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Pineapple Pachadi

       Pineapple Pachadi has many variations such as sweet and spicy version. This one is a spicy version of the pineapple pachadi. So easy to make in a jiffy. The sweetness from the pineapple and the spiciness from the green chillies combine together and gives and wonderful taste.

       Pineapple is an easily available fruit in our place in through away price. Even in my home too we get from backyard. So i planned to make pachadi out of it. I made this recipe two months before when i was there at my home and didnot get time to type and left in the drafts. Today i planned to type and post this recipe. Atlast i am posting this gor today.

INGREDIENTS:
Pineapple, chopped fresh/ tinned- 1/2 (1 cup)
Salt- to taste

To grind:
Coconut- 1/4 cup
Green chillies-2
Mustard seeds- 1/4 teaspoon
Curd- 1 cup

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/4 teaspoons
Dried red chilli-2
Curry leaves- 1 strand

PROCEDURE:

• Take pineapple in a pan; cover it and cook with a cup of water and salt.
• Grind coconut, green chillies and mustard seeds in a blender and blend as a fine paste as possible with out adding any water.

• Add the ground paste with cooked pineapple and mix well and cook for thirty seconds and turn off the gas. Do not cook long. Because the ground mustard seeds changes the taste of the pachadi.

• Add the beaten curd and mix well with the pachadi.
• Heat oil in a pan and splutter the mustard seeds.

• Add the dried red chilli and curry leaves and pour over the tempering on top of the pineapple Pachadi.

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