Tomato Thair Pachadi | Tomato Mosaru Pachadi

Make this oftenly. This is well goes with pulao / Any rice dishes. This is south indian taste. Posting this series of thair pachadi.

Tomato pachadi3 photo tomatopachdi2_zps86937351.jpg

Prep Time : 10 Mins
Cook Time : 2 Mins

Ingredients
  • Tomatoes - 2 cups
  • Thair / Curds / Plain Yogurt - 4 cups
  • Thenga / Thenginaturi /Gratedcoconut - 2 tbsp
  • Salt to taste
Tempering the Pachadi
  • Tempering
  • Oil - 2 tsp
  • Kadag /Mustard seeds / Sasive - 1 tsp
  • Pairthuparppu / Split yellowmoong / Hesarubele - 1 tsp
  • Peryangyum / Asafoetida/Hing - 1/4 tsp
  • Karvappale / Curry leaves/ Karibehvu - few leaves
  • Green chillies - 1(medium hot)
Method
  1. Wash and chop the tomatoes into tiny cubes
  2. Add curds, salt , coconut
  3. Heat oil in a small pan add mustard seeds allow to splutter, then add hing, curry leaves, greenchillies and moong stirfry and pour it into tomato and curds bowl
  4. Mix well and serve with plain hot rice or pulao

Tomatopachadi1 photo tomatopachadi3_zpscda1905e.jpg

Tomato pachadi2 photo tomatopachadi4_zpsadb54413.jpg

Tomato pachadi photo tomatopachadi1_zps3e21d677.jpg


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Khara - Channa Kalu | Spicy Chickpeas

This is great chakna (snack) to have in the winter season. Its also a time pass snack. I love the  spicy, crunchy chickpeas.  This was one of my viewers/readers request.



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Prep Time: 8hr+4hr
Coo Time : 15-20Mins

Ingredients
  • Kabuli Channa / Chickpeas - 2 cups
  • Red chillipowder - 1/2 tsp 
  • Aamchur powder - 1/2 tsp
  • Asafoetida/hing - a pinch (optional)
  • Salt to taste 
  • Curry leaves (optional) - few leaves
  • Oil - 500ml (to deep fry)
Method
  1. Soak  channa/chickpeas over night. Drain the water and add 1/4 cups of water  and a pinch of turmeric cook in the pressure cooker wait until one whistle turn off the heat and let it cool 
  2. After cool down drain the water and spread it on the dry cloth for 2hrs. (completely dried out)
  3. Then lightly roast the channa/chickpeas in a other pan and transfer into hot oil. Fry for longer time until crunchy and golden brown in color.  check in between the chickpeas. In the same oil fry curry leaves
  4. Remove and place them on a paper towel or tissue paper
  5. Sprinkle salt, aamchur powder, hing and chilli powder mix well and store it in the airtight box. Serve with coffee or tea.
Tip : If it is not become crunchy ,  fry again for few mins and take out it will be more crispy and crunchy.
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Geddekosu Thair Pachadi | Geddekosu / Navilkosu Mosaru Pachadi ( Kohlrabi)

This is also one the tasties pachadi. Good for health in english it is called Kohlrabi i heard and read this vegetable is good for diabetics. I also make curry will post that too in next month. 

Gedekosu pachadi photo geddekosupachadi_zpsa598e6f8.jpg

Prep Time : 8-10 Mins
Cook Time : 5-10 Mins

Ingredients
  • Geddekosu/Navilkosu/Kohlrabi - 1 cup , grated
  • Thair / Yogurt/ Curds / Mosaru - 2 cups
  • Thenga/Thenginaturi/Gratedcoconut - 2 tbsp
  • Salt to taste
  • Coriander leaves - 2 tsp
Tempering
  • Oil - 2 tsp
  • Kadag /Mustard seeds / Sasive - 1 tsp
  • Pairthuparppu / Split yellowmoong / Hesarubele - 1 tsp
  • Peryangyum / Asafoetida/Hing - 1/4 tsp
  • Karvappale / Curry leaves/ Karibehvu - few leaves
  • Green chillies - 1(medium hot)
Method
  1. Wash and peel kohlrabi. Grate the kohlrabi with the grater 
  2. Cook the kohlrabi on stove top with 1/4 cup of water or pressure cooker without adding water one whistle is enough. ( i used stove top). After cook cool completely
  3. Add curds, salt , coconut and coriander
  4. Heat oil in a small pan add mustardseeds allow to splutter, then add hing, curry leaves, greenchillies and moong stirfry and pour it into kohlrabi and curds bowl
  5. Mix well and serve with plain hot rice 


Gedekosupachadi photo geddekosupachdi_zps5eb0035f.jpg

Gedekosu pachadi1 photo Gedekosupachadi_zps1047ae6c.jpg



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Valekayi Karimbdh | Balekayi Palya | Raw Plantain Curry

A very simple and tasty curry popular in South India.

valekayi karimbdh photo DSC08834_zpsab40a80c.jpg

Prep Time : 10 Mins
Cook Time : 8 Mins

Ingredients
  • Raw banana(Plantain) / Valekayi / Balekayi  - 4
  • Red chilli / Chopmalaka / Kempumensinakayi - 1-2 (pieces)
  • Asafoetida / Peryangayum / Hing - 1/4 tsp
  • Oil - 2 tbps
  • Gratedcoconut - Thenga / Thenginaturi - 4 tbsp
  • Splitmoong / Pairthuparppu / Hesarubele - 1 tsp
  • Mustard seeds / Kadag / Sasive - 1/2 tsp
  • Curry leaves / Karvappale / Karibehuvu - few leaves
  • Turmeric powder a pinch
  • Salt to taste
Method
  1. Take a bowl full of water. Peel the banana / plantain and cut them into cubes. Soak it in the water. (unless color will be changed into dark)
  2. Heat a pan add oil then add mustard seeds allow to splutter and add splitmoong, hing, curry leaves , redchilli pieces and turmeric fry
  3. Drain the water completely from the plantain and add into the pan stir fry close the lid for few mins until plantain becomes tender. Check in between stir once
  4. If it is done , simmer then add coconut, salt mix well and remove. Serve 

Valekai karimdh photo DSC08830_zps4c6c64a1.jpg


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