Beetroot pachadi is one colorful and tasty side dish usually served on the occasion of Onam and Vishu. It is healthy, delicious and very easy to prepare. I love Kerala style cuisine, especially special delicacies like avial, inji curry, pachadi, pulissery etc. I grew up eating this lovely dishes as my maternal grandparents are from this place. When you eat a Sadya (Kerala Tali) you can see all different colors and flavors. I am going to share my version of pachadi here, this can be prepared in many ways. You can also check another version here by – foodpassionandlove
- Beetroot- 1 cup (grated)
- Ginger- 1 tbs
- Turmeric- 1/2 tbs
- Green chilly- 2
- Mustard seeds- 1/tbs
- Cumin seeds- 1/4 tbs
- Coconut oil- 2 tbs
- Curry leaves- 4
- Yogurt- 1 cup
- Take a deep pan and add coconut oil, mustard seeds and cumin seeds. Wait until it starts spluttering and then add grated ginger and chopped green chillies, fry it well for 3 minutes
- Now add grated beetroot, turmeric powder and salt and fry this until the beetroot is cooked
- Add beaten yogurt into this pan and mix well
- Serve it with piping hot rice
Bitter Gourd or Bitter Melon is one best plant food which helps to improve the diabetic conditions. As the name suggests it is very bitter in taste. Love it or hate it but this is one important vegetable used in Asia especially in India. I started eating bitter melon in my diet early in my childhood. My grandmother is one great cook of these bitter babies. She used to prepare variety of vegetarian dishes with it. I love stir fry, roasted bitter gourd chutney, stuffed bitter gourd, bitter gourd chips, fritters and curry with coconut gravy the list goes on. Just thinking about it makes my mouth watering. There is one unique recipe my grandmother used to prepare, it had this tangy and sweet taste. I called this unique because here instead of green young bitter gourd, ripe ones are used. You have to pick pale yellow skinned soft and ripe bitter gourd for this recipe. Once you open it you should be able to see the blood red seeds then you can call it perfect. My grandmother called this recipe- ”Thipra” I don’t know the meaning of it most probably she doesn’t know either. This sweet and tangy recipe tastes best with plain rice and yogurt.
- Fully ripe bitter gourd- 1
- Mustard seeds- 1 tbs
- Black gram- 1 tbs
- Curry leaves- 4
- Green chillies- 2
- Turmeric- 1/4 tbs
- Tamarind extract- 1/4 cup (one small lemon sized tamarind is used)
- Jaggery- 2 tbs, grated
- Oil- 2 tbs
- Wash and clean the bitter gourd. Cut it and discard the seeds, chop into small pieces.
- Take a frying pan add 2 tbs of oil, mustard seeds, black gram, curry leaves and green chillies
- Fry these items well for 3-4 minutes before adding bitter gourd pieces and salt
- Keep frying the bitter gourd until they are cooked well (takes around 10 -15 minutes depending upon the thickness of the vegetable)
- Now add turmeric, tamarind extract and jaggery. Mix well and let the mixture cook well for 4 minutes to absorb the flavors
- Serve it with plain rice and curd
Note: Use only well ripe bitter gourd for this recipe or there will be variation in the taste. If you use unripe on there will be more bitterness in the recipe.
Brahmi or waterhyssop is one important herb in Ayurveda, it is known as Brahmi after ”Brahma” the creator God of the Hindu Pantheon. In Karnataka we call it as ”Timare” or ”Vondelaga”. It is mainly used in hair oil where it has medicinal values and prevents hair fall. I remember grandma preparing herb oil by mixing brahmi along with coconut oil and many other herbs. It is said that giving Brahmi to kids can increase their memory power. It is proved effective for anxiety and ADHD. As a kid I always loved Brahmi leaves in chutney and tambuli (a curry made from yogurt and green chilly) I remember helping my mom to collect leaves from our backyard. Recently when I was walking through the market I saw fresh Brahmi leaves and I couldn’t stop buying.
- Brahmi leaves- 1 cup
- Grated coconut- 1 cup
- Grated ginger- 1 tbs
- Tamarind- 1 small pea sized
- Green chilly- 2 (you can add more if you want it to be more spicy)
- Salt to taste
- Grind above mentioned ingredients into smooth paste
- Serve it as dip for dosa or idli. It also tastes good as vegetable dip
Besan or chick pea flour is frequently used ingredient in many dishes, especially in street food like pakoda (pakora) and fries. Have you ever tried chickpea flour dip with dosa or idlies? If you are bored with usual mint and coconut chutney for your breakfast then here is a new recipe.
- Besan/chickpea flour- 1/2 cup
- Onion- Finely chopped 1
- Tomato- 1
- Green chilly- 3
- Turmeric powder- 1/2 tbs
- Ginger- a small piece, finely chopped
- Chopped coriander leaves- 1 tbs
- Cumin seeds, mustard seeds, urad dal and curry leaves for tampering
- Mix water to besan with out lumps and keep it aside.
- Take a deep pan and add a spoon of oil, upon heating add chopped onions and ginger saute until golden brown.
- Now add chopped tomatoes, turmeric powder and salt and cook till it is mushy.
- Add besan mixture to this and let it boil until the raw smell goes and it becomes thick. Now tamper it with the ingredients mentioned above and garnish with coriander leaves.
Note: I have added onions here if you don’t want you can just skip it.
When I am bored of curries and stir fries, I prepare Badane gojju or mashed eggplants. Its just delicious and tastes awesome with plain rice and curd.
Eggplant- 1 big sized (serves 2)
Green chillies- 2-3
Tamarind- pea sized
Tampering- Ghee, garlic. mustard
Wash and boil the whole eggplant (sometimes I grill it or burn it on gas until it becomes soft, it adds extra flavor and nice smell) then peel the skin after it cools. Now mash it and add chopped onions, green chillies, tamarind water and coriander leaves mix it well. Now tamper it and serve it with rice and curd. My mom makes it really tasty by grilling the eggplant in wood fire.
Brinjal is good for sambar, palya, gojju and many recipes. Today’s recipe is brinjal gojju (more than gojju it looks like palya). Recently I learned this recipe from one of my relatives. She is from Mysore so I think the recipe is in Mysore style. First time I tried this out and it came really well. She served it with Bisilebe bath, but I am sure you can have it with plain rice as well. There is lot of gravy but that settled down while taking the picture and now it looks more dry.
Green long brinjal- 2
Green Chilly- 3-4
Tamarind- 1 lemon sized
Vangi Bath (Brinjal rice) powder – 1 teaspoon
Tampering- Mustard, Urd dal, curry leaves
Take a deep pan and add a tablespoon of oil and when it heats add mustard, urd dal and curry leaves. Then add chopped brinjal, onion,green chillies and capsicum and fry well. Don’t let it burn or turn to brown, so keep on stirring. Once it is fried add vangi bath powder and tamarind water (almost a small cup) and close the lid and let it cook for 3-4 minutes ( if needed add a bit of water so that it doesn’t dry). Brinjal capsicum gravy is ready to be served with hot rice and sambar.
Ridge gourd or Heerekayi is best suited for chutney than any other recipe. You can prepare palya, curry and many other things but chutney is the best. My mom prepares ridge gourd ‘Dosa’ and it is damn tasty, and whenever she prepares dosa she makes chutney out of ridge gourd’s skin (for preparing Dosa, ridge gourd skin is peeled and only inside flesh is used). But today for this recipe I have used everything including skin so there is not much work of cutting and sorting the vegetable.
Ridge gourd- 1 big sized
Coconut- Freshly grated, 3/4 cup
Green Chilly- 3 to 4
For tampering- Garlic cloves, curry leaves, mustard and urd dal
Wash an clean the ridge gourd and cut into 2 pieces and cook it until it becomes soft. Take it out from the water and grind it with coconut, green chillies and salt. Add little water while grinding to get the smooth paste. Tamper it with Ghee and the ingredients mentioned above. Chutney is ready to be served with Dosa or rice.