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Inji Pachadi

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Cuisine : South Indian
Category : Vegetarian
Course : Side Dish

Inji Pachadi

South Indian Cuisine Side Dish
Ingredients:

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Featured Recipes for Inji Pachadi

By M.V. Balaji

The word "pachadi" canÂ cause some confusion because itÂ stands for radically different kind of dishes in Andhra Pradesh and Tamil Nadu. In Andhra it is a lot simpler as it is nothing butÂ good ol' chutney. But it is a lot more complicated in Tamil Nadu. Pachadi is a term that denotes widely and wildly different dishes.

It could simply be aÂ tamilised Raita of cucumber or tomato, aÂ dish of tamarind and vegetables like bhindi alias lady's finger alias okra alias vendakkai, or a sweet side dish made of jaggery and fruits like banana, mango or pineapple.

Inji pachadi is of the raita kind but it isÂ only distantly related to the raitas available in the north.

For making it you need:

250 grams of yoghurt

A piece of ginger as big as your thumb

Couple of green chillies

Couple of red chillies

One medium-sized tomato, finely chopped.

A small bunch of coriander

Mustard seeds, 1 teaspoon

Oil, 1 1/2 table spoon

Salt to taste

Method: Beat the yoghurt with a whisk addingÂ half a cup of water

Grind the ginger, coriander and greenchillies together into paste adding a little water

Add this mixture to the yoghurt along with salt.Â

Heat the oil, add mustard seeds. When they crackle add the red chillies and the finely chopped tomato. Cook on medium heatÂ for a couple of minutes. Remove from fire and let it cool. Add it to the yoghurt and mix thoroughly.

Enjoy with cabbage -moong dal kootu and rice. The flavours of the kootu and inji pachadi complement each other beautifully.

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