Ingredients (Serves 6)
1. Pavakka (medium bitter) – 1 medium-large or 2 small, finely chopped
Green chilly – 2, sliced into thin rounds
Curry leaves – A few
Salt – To taste
Water – 1/4 cup or as required
2. Grated coconut – 1/2 cup
Cumin seeds – 1/4 tsp
3. Mustard seeds – 1/8 tsp, crushed in a mortar and pestle
4. Yoghurt – 3/4 cup or as required to taste
5. Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilly – 2, broken
Curry leaves – A few
Method
1. Grind grated coconut along with cumin seeds to a fine paste.
2. Cook the ingredients numbered 1 in a small vessel over medium heat. Cook for 7 – 10 minutes until the bitter is completely cooked and water mostly evaporates. Add the ground coconut mixture, crushed mustard seeds and cook for a few minutes. Switch off and set aside until warm. Add yoghurt to the warm pachadi. Taste-check for salt.
3. Heat coconut oil in a small pan over medium heat. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour this seasoning over the prepared pachadi. Serve with rice and other side-dishes.
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