Ingredients Jump to Instructions ↓

  1. 1 raw mango -- cucumber, chayote -- squash, cut into- -- small cubes

  2. 1/2 onion -- cut into small -- pieces

  3. 2 green chiles -- cut rounds,

  4. 1/2 -- inch thick 2 teaspoons coconut -- dried, shredded

  5. 1/4 teaspoon fenugreek powder

  6. 1 shallot -- cut into round, -- thin slices

  7. 1 red whole chile -- cut into round piece oil salt mustard seeds curry leaves -- yogurt*

Instructions Jump to Ingredients ↑

  1. Preparation : *You need to add only if you are using cucumber or squash; if using mango, don't add yogurt. Put vegetables, onion, green chile, coconut, coconut milk, fenugreek powder, and salt in a vessel, add a cup of water, stir well, cover it and cook in a medium flame, until it is well cooked. Heat oil in a pan, fry mustard seeds, then add shallots and red whole chile and curry leaves, and add to the above mixture when shallots turn brown and chile is well fried. Whip the yogurt well and add that too. Stir well, and pachadi is ready


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