Tuesday, May 24, 2016

Pachadi

Pachadi is a salad made from fresh fruits and vegetables. On the Maharashtrian thali it is placed just south of the wedge of lemon. It is usually an alternative to koshimbir (another type of salad) but for very special occasions can be made in addition to koshimbir. If you are interested in Koshimbir you will find the post here.


Pachadi can be made with a lot of different vegetables. Most vegetables that can be consumed raw are candidates. Today I made a sampler with 7 different vegetables and one fruit. I used, carrots, cucumber, tomato, turnip, radish, cauliflower and the fruit guava. You have to ensure the produce is fresh and of good quality as it is eaten raw.


Pachadi is flavored with with a variety of mix-ins. Some that I used are shredded coconut, ground roasted peanuts. finely diced cilantro, de-seeded Serrano pepper crushed in salt, soaked and ground chana dal (bengal gram) and soaked and roasted urad dal (black gram). In addition salt, sugar, lemon juice or amchur powder and red chilli pepper powder is used. Lastly, the pachadi is tempered with oil, cumin seeds, asafoetida and turmeric powder.


I made all the recipes on this sampler on the same day and we ate it with some poli. However, in a typical thali you would make just one of these recipes, one that goes well with the rest of your chosen menu.

You will need (for 4 servings)
For Fruit Pachadi
Main ingredients
1 carrot, peeled and shredded
or 2 medium tomatoes, remove seeds and dice
or 3 large florets of cauliflower, shredded
or 1 cucumber, peeled and shredded
or 1 3 inch piece white radish, shredded
or 1 small turnip, peeled and shredded

Mix-in ingredients
1 tbsp. shredded fresh coconut (you can use frozen)
2 tbsp. ground roasted peanuts
1 sprig cilantro, finely diced
1/4 serrano pepper, remove seeds and dice
2 tbsp. channa dal (bengal gram) (if using radish)
1 tbsp. ural dal (black gram) (if using cucumber)

Flavoring ingredients
1/2 tsp. sugar
1/2 tsp. red chilli powder
1 tsp. lemon juice or 1/2 tsp. amchur powder
salt to taste

For the tempering
1 tbsp. oil (I use olive oil)
1 tsp. cumin seeds
1/4 tsp. asafoetida
1/4 tsp. turmeric powder

For fruit pachadi
2 small or 1 large guava, shred on a fine shredder and discard the seeds
1 sprig cilantro, finely diced
1/4 serrano pepper, remove seeds and dice
1/2 tsp, black pepper powder
1/2 tsp. sugar
1/2 tsp. red chilli powder
1 tsp. lemon juice or 1/2 tsp. amchur powder
salt to taste

Soak the channa dal (bengal gram) for half an hour if using and grind coarsely. Keep aside. Soak urad dal for half an hour and drain and roast lightly on a pan until crispy. Keep aside and let it cool. In a separate pan heat the oil for tempering. When hot turn off heat and add the other ingredients. Let it cool.

Prepare the vegetables or fruit.


Prepare the mix-ins.


Add the flavoring ingredients.


Add the mix-ins.


Add the oil mixture.


Mix it all up.


Enjoy!













This is my entry for week four, day one of BM #64 for the theme Mega BM List. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64.

14 comments:

  1. Wow that's awesome Varada. All the pachadis sound so inviting..I am sure these make the meal fantstic!

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  2. What a healthy delicious pachadi recipes! Looks great.

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  3. Mouthwatering spread of pachadi. Everything looks delicious!!

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  4. A delicious array of pachadis. All of it looks so good.

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  5. Wow what a lovely post !..love the pachadis , they look to be perfect for the weather we have.

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  6. Beautiful array of pachadis. They look so colourful and so inviting..

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  7. Wow! That is a fantastic platter.

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  8. I want to enjoy all those beautiful pachadis, very colourful and refreshing.

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  9. Omg so many pachadis.Looks so wonderful.

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  10. Wow! That's a lovely post...look so pretty and inviting

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  11. Hey. Good one, sounds so tasty and simple.

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  12. Wonderful bunch of pachadis. Looks so colorful!

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  13. Wow, what a yummy and inviting looking pachadis. Bookmarked!!

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