Pachidi(Raiths)Varieties

[veebha vinod]

TOMATO PACHIDI

Ingredients:

1.Tomato-1
2.Coconut-2 to 3tsb(coconut should not dominate the tomato taste)
3.Curd-half a cup
4.Urid Dhal-1/2tsb
5.Mustard Seeds-1/2tsb
6.Red Chillies-2
7.Coriander leaves to Garnish-1tsb
8.Oil* for sesoning-1tsb
9.Salt to taste

*Can use olive,vegtable or sunflower oil.

Method:

1.Grind the tomato and coconut in a mixer grinder to make it a puree and pour it in a medium bowl.
2.Add curd and salt to the ground mixture and mix it until the curd blends with the puree.
3.To a hot pan add oil and the mustard seeds and wait until the seeds start to break.
4.Add in the urid dhal and fry it until it becomes golden brown.Then add the redchillies pour this seasoning to the curd mixture.
5.Garnish it with coriander leaves,your tomato raitha is ready.

[sunkan]

tomatoes 500 gms
green chillies..3
chana dhall 3 tablespoon
pepper 1 tsp
jeera 1tsp
turmeric 1 tsp
salt to taste
coconut half scraped out
dhaniya patha or kothamalli one small bunch

cut the tomatoes into small chunks, and now grind the masala items to a fine paste, keep kadai add some oil, once it is hot add some mustard and as it splutters add the ground masala, one tsp of turmeric to it and stir well, once you see it leaving the sides that is well aroma arises of frying, add the tomatoes and one tsp of chanadhall mix well and add salt to taste and cook for sometime or until the chanadhall has been cooked in simmer condition and bring down, garnish with a little coriander chopped, serve with chapathis they are superb.

sunkan

[tulsi34]

Great recipes gals. Tomato pachadi veebha style and Sunkan style. I will give it a shot.

[dr.jyoti gupta]

aap sab ki recipies dekh dekh kar inferiority complex hone lagata hai.great cooks you all are.when i read some strange name of a dish in some other language,i scratch my head to understand it.you know various dishes have different names in languages with the same recipie.we simply call it DAAL TADKA.

[banishapa]

Jyoti, I always find there is slight variation in recipe in diferent culture and that slight variation makes a lot of diference. I had given a shot to Sunkans raw mango pachadi and similar to raw mango pachadi I had made sweet raw mango pickel from konkan. There is slight variation in both recipe but it is awesome, how taste can differ with these variations.

Thanks Sunkan and Veebha for your recipes.

[sunkan]

aap sab ki recipies dekh dekh kar inferiority complex hone lagata hai.great cooks you all are.when i read some strange name of a dish in some other language,i scratch my head to understand it.you know various dishes have different names in languages with the same recipie.we simply call it DAAL TADKA.

dear jyoti,
i love watching travel and living and they took some time explaining about dimsim i also sat through it wondering vow something different, in the end it is our own modak given the name of dimsim in chinese:rolleyes:sunkan

[veebha vinod]

Yes,

Different Languages have different meaning for dishes.............in ours pachidi represents raiths but sukan's has mentioned about a different dish,which we call as Thuvaiyal:).

Thank you Sukan,i'll give it a try today.

[dr.jyoti gupta]

yes sundari,once i was watching travel and living,they were in some remote area of africa,cooking potatoes in coconut oil.they added chopped green chillies,salt and lots of chopped green corriender leaves,with a pinch of turmuric powder.this dish was resembling our plain AALOO CHAAT.but i believe the flavour must have been a lot different.
bani,all regions have some special ingredient added to their dishes.gujraties add jaggery,rajasthani dishes add curd to many gravies.
we can start a thread for this speciality too.

[malspie]

In South Pachadi is a must when it comes to celebration of festival or any other event and food is served. It comes in many varieties, some are sweet and some are sour as curd is added, some are with a dash of coconut.

A true South Indian can feast on Pachadis, Raithas are more cooling and simple than Pachadis. Pachadis has spice and other ingredents while Raithas have only a small dash of it.

[sunkan]

dear veebha,
this is tomato pachdi we do the same with turai also, that is peerkanga also but thogayal is something which u grind to paste all the ingredients without any water in it, and it is mixed with rice to eat, i have posted some thogayals u can look up, hope u dont mind me telling u this...sunkan

[sulu2000]

Veebha n Sunkan, quick easy recipes. thanks for posting.

[nellydisa]

Thanks Veebha and Sunkan for variety of recipes. I am conveting to vegeterian. All these spicy,tangy sweet recipes help me to acheive my goal.
Veebha, Sunkan is our head chef here. Any queries on cooking she has the answer.