Sweet Pachadi & Sour Pachadi are part of a traditional Banana Leaf SouthIndian lunch. While veggies like yellow pumpkin, mango are used to make sweet pachadi, Veggies like Cucumber, Carrot, Bhindi are the most commonly used to make this sour pachadi. The difference between Raita and Pachadi is the coconut+green chilli mixture. I prefer deep frying the ladies finger pieces. The lightly charred, deep fried pieces add lovely flavour to the dish. However if you don’t want to deep fry then you can saute them in nonstick pan until they are crisp and then add them to pachadi.
I prefer boiling the Yogurt+Coconut paste mixture for 2-3 minutes. Have seen few people who don’t prefer this step and directly add the fried Bhindi pieces. I personally feel that boiling the mixture helps in getting rid off the raw taste of chilli+coconut. My Amma & Paatti prepare this way too. Kindly ensure you boil them in low temperature. So that the yogurt don’t get split easily.
I served my pachadi with Eggplant Pitlai as seen in pic below. You can check the bittergourd pitlai recipe here Substitue it with Eggplant
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
- 250 gms Bhindi/Ladies Finger
- 1/4 cup coconut
- 1/2 tbsp urad dal
- 1 small green chilli
- 1 cup curd
- 1/2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad dal seeds
- 1/2 tsp Hing
- 1/2 tsp salt
- Few Curry leaves
- Oil for frying
Ingredients
|
|
- Chop Bhindi finely and deep fry them in oil
- In a pan dry roast urad dal, coconut and green chilli together
- Grind them to a smooth paste. Add yogurt, salt and boil the mixture in low flame for about 2-3 minutes
- Keep stirring inbetween
- Don't add water
- Add the fried bhindi pieces
- In a Tadka pan heat oil
- Add mustard seeds, urad dal, hing and curry leaves
- Let them splutter
- Add it to the pachadi before serving
- Adjust salt and serve this Sambar or Pitlai
