When the came across this recipe for Mango Pachadi in Coconut Milk in a collection of recipes for Onam Sadya, I was intrigued at the flavours it combined. Fortunately for me, unripe mangoes are available in plentiful in Mumbai though it is already September and so here I come presenting this unusual recipe.
Truth be told, I like unusual flavour combinations. I am curious about how very different things taste when put together in a recipe. I was planning to try this recipe for Mango Pachadi in Coconut Milk over the weekend, but one of my late evening calls got cancelled. So I decided to use the time productively to make this simple pachadi.
This year Onam will be celebrated from September 6, 2017. Celebrated in Kerala as a 10-day festival of which the last 4 days are the most important. For me one of the most wonderful sights during Onam is the Pookalam or an elaborate rangoli made with flowers. One of the main tourist attractions in this season is the snake boat race, called Vallamkali, the most famous of which is the Nehru Trophy Boat Raceheld near Alappuzha (Alleppey).
As with all Indian festivals, Onam is celebrated with a traditional meal called Onam Sadya or Onasadya. Here are a few Onam Sadya recipes that you could try:
If you like tangy pachadis then Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita will be just up your alley. I had an elaborate set of posts planned for Onam (September 6, 2017) but the Mumbai deluge and my work schedule had other plans. What is that they say about best laid plans of mice and men…. ? 🙂
Anyway, back to my recipe of the day, this simple yogurt-based dish is tangy, cooling and loaded with nutrition. It is one of the most delicious ways in which you can savour the Indian Gooseberry (called Amla in Hindi, Usirikaya in Telugu, and Nellikai in Tamil).
Amla is one of the richest sources of Vitamin C that you will ever find, and this year, much to my delight I am finding the fruit even as late as August; so here I am with the recipe for Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita that can be a delicious part of Onam Sadya.
In most South Indian festivals, there is always a Dal that is served as a part of the meal. In Andhra, it is plain boiled Tuvar Dal or Mudda Pappu. In Kerala, it is the Kerala Parippu Curry which is an integral part of Onam Sadya.
This is a super simple dish made with boiled Moong Dal and flavoured with a coconut-cumin-green chilli paste and tempered with mustard and red chillies. It cannot get simpler than this and be oh-so-delicious.
Savour this Nadan Kerala Parippu Curry with some hot steamed rice and a dollop of ghee and you will be in heaven. 🙂
How to Make Nadan Kerala Parippu Curry
Kerala Parippu Curry - Onam Sadya Special
Nadan Kerala Parippu Curry is the traditional Dal that is served at festive meals such as Onam Sadya.
CupMoong Dal - 1/2
CupGrated Coconut - 1/4
Green Chillies - 2 or 3
tspCumin - 1
tspTurmeric - 1/4
Red Chillies - 2
tspMustard Seeds - 1
tspCoconut Oil or Ghee - 1
Salt to Taste
To Make the Masala for the Kerala Parippu Curry
Grind the coconut, cumin seeds, and green chillies into a smooth paste. Use with a little water, if required.
Making the Kerala Parippu Curry
Over medium flame, dry roast the moong dal till it becomes aromatic and turns light brown.
Wash the moong dal and pressure cook in 1 cup water for about 3 whistles or till is completely mashed.
Using a heavy ladle, mash the dal well.
Add salt, turmeric, and the ground coconut paste.
Add about 1/2 cup water.
Over a medium flame, bring the Parippu Curry to a gentle boil.
Let the dal boil for 3 to 4 minutes.
Turn off and set aside.
Heat the ghee or coconut oil.
Add the mustard seeds and let them splutter.
Add the split red chillies and curry leaves.
Mix well and stir-fry for a few seconds.
Add the tempering to the Kerala Parippu Curry.
Enjoy with some hot steamed rice and a generous spoonful of ghee.
The dal will thicken with time and so let it be a little runny initially.
So far the only cooking I have done with Pineapple was Pineapple Kesari or Pineapple Sheera. When I posted that recipe on one of the many Facebook food groups that I am a part of, one of the moderators mentioned Pineapple Curry and I have been to meaning to try it ever since. This week I had lots of Pineapple at home and so decided to make Pineapple Kichadi (aka Pineapple Pachadi).
Pachadi or Kichadi is a Kerala-style raita which uses yogurt that has been flavoured with a paste of coconut, cumin and green chillies. There a variety of kichadis that you can make and no Onam or Vishu Sadya is complete without some form of Kichadi.
I have already written about Vendakka Kichadi earlier this year. It is spicy and crunchy. Pineapple Kichadi on the other hand is sweet and quite a delight.
How to Make Pineapple Kichadi | Pineapple Pachadi
Pineapple Kichadi or Pineapple Pachadi
Pineapple Kichadi or Pachadi is made with cooked pieces of pineapple in a yogurt gravy that has been spiced with a paste of coconut, green chillies, and cumin.
1CupSmall Pineapple Pieces
1.5CupsYogurt or Dahi
2 or 3Green Chillies
2Large PinchesTurmeric Powder
6 to 8Curry Leaves
Salt to Taste
Cooking the Pineapple Pieces for the Pachadi
Slit the green chillies.
Cook the pineapple pieces along with the green chillies in about 1/2 to 2/3 up water till they are cooked.
While the pineapple pieces are still warm, add the sugar and turmeric.
Mix well. Ensure that the sugar has dissolved.
Making the Yogurt Gravy
Beat the yogurt till it is smooth.
Grind the coconut and cumin into a coarse paste along with a little water.
Add the paste to the yogurt and mix well.
Add salt and mix well.
Method to Make the Pineapple Pachadi
Add the cooked pineapple pieces to the spiced yogurt.
Heat 1/2 tbsp oil.
Add mustard seeds and wait till they splutter.
Add the split red chillies and curry leaves.
Stir-fry for a few seconds.
Add the tempering to the Pineapple Kichadi | Pineapple Pachadi.
You could also grind the green chillies along with the coconut and cumin instead of adding it whole.