During Festivals, marriages or any happy celebration meal here in south we always serve a pachadi which is a condiment to pair with a traditional plantain leaf meal.
According to customs people would prepare a pineapple pachadi or Okra Pachadi and some times even pumpkin pachadi, but today I have switched the traditional fruits and veggies with guava and the pachadi turned excellent. This dish can be stored in airtight container refrigerated upto two weeks and can be served with sambar rice or chapati.
Why we serve pachadi?
There might be any toxins in a vegetable or grains, the useage of jaggery helps reduce the toxin and avoid stomach issues. Jaggery is also considered good source of iron which helps strengthen our bones and muscles.
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Guava Pachadi Ingredients:
250 Grams Guava (Chopped into Large Chunks)
1 Medium Onion (Roughly Chopped)
3 Green Chilies (Slit in the middle)
5 Sprigs Curry Leaves
1/2 Tsp Split Black Gram Dhal
2 Dried Red Chilies
1/2 Tsp Mustard Seeds
1/2 Tsp Asafoetida
1 Tsp Chilly Powder
1 Tsp Coriander Powder
1/2 Tsp Turmeric
1/2 Cup Jaggery
3 Tbsp Oil
Salt as per taste...
Method:
Wash and wipe the guava. Chop into large chunks and reserve.
Heat a wok with 2 tbsp oil. Add mustard seeds, black gram dhal and dried red chilies fry till the mustard splutters and stops spluttering.
Add asafoetida, onions, green chilies and curry leaves. Fry all the ingredients till the onion turns transparent.
Add chilly powder, coriander powder and turmeric powder fry till the raw flavor reduces
Add 1/2 cup water and 1/2 tsp salt cook until oil surfaces and water or moisture has reduced.
Add the chopped guava and fry for a minute.
Add 1 cup water and jaggery, place on high flame and bring to rapid boil once the jaggery melts and reduces place on high flame.
Reduce the curry and taste test. Add salt if needed and stir once. Once the curry reduces remove from flame and serve hot or in room temperature.
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