Thakkali Carrot Thayir pachadi

Thayir pachadi is an important item on a sadhg but vegetables in curd. There are different types of pachadi and this is one of my favourite pachadi that my mom makes at home. It is the best accompaniment for paruppu vadai.

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INGREDIENTS

Curd- 1 cup

Coconut- few pieces

Tomato- 1

Carrot- 1/2

Cilantro- Few

Green chilli- 1

Salt- To taste

For Seasoning

Mustard seeds- 1/2 tsp

Curry leaves- few

  • Wash and chop the tomatoes.
  • Split the carrot into two halves. Grate one half and chop the other half.
  • Grind the coconut, tomatoes, chopped carrot, green chilli, half the curry leaves.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add the curry leaves.
  • Finely add the chopped coriander.
  • Mix it with the curd before serving.
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Naarthangai(Citron) pachadi

This is a different recipe I learnt from my grand mom and my mom. I should thank my school teacher cum neighbour (Alphonsa miss and George uncle) for giving us meyer lemon(A variety of lemon) everytime it ripens in their house.  So with that my grandma started making salted meyer lemons out of it. It is my grandpa’s favourite and he have this with curd rice. And my mom made pachadi using the salted meyer lemons. Later I replaced meyer lemons with citron and that is Naarthangaai pachadi.    It has become one of the favourites for all of us. I want to share this recipe with everyone and here is the recipe.

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INGREDIENTS

Pickle

Citron-1 cup

Salt – 1/5th cup

Pachadi

Salted Citron – 1 Cup

Green Chillies – 2

Jaggery – 1/2 Cup

Turmeric powder – A pinch

Water- 2 cups

For Seasoning

Mustard seeds- 1 tsp

Cumin seeds –  1 tsp

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  • Wash and cut the citrons.
  • In an air-tight container, add one layer of citron. Above that add one layer of salt. Repeat this with until you finsh layering the citrons and salt.
  • Leave this for about two weeks.
  • Meanwhile, every day just shake the container well to make the citrons get mixed with the salt.

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  • Later take 1 cup of salted citron, jaggery, turmeric powder , green chillies and grind it to a fine paste.
  • Now in a pan, add oil and splutter the mustard seeds. Once they crack, add the cumin seeds.
  • Now add the ground paste and water.
  • Keep it in low flame and allow it to thicken.
  • Once it thickens, switch off the stove and serve it with hot rice and pepper papad or as a side dish for milagoottal and curd rice.
  • It has a mixture of sweetness, bitterness, sourness.

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Note: You can also make this with Meyer lemon instead of using Citron.

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