Doodhi Pachadi / Spicy Doodhi Raita
by Tarla Dalal
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Pachadis are the south Indian equivalent of raita, and commonly there are two types of this accompaniment. The ones made with colocassia as the base are usually spicy, while the ones made with curds as the base are are normally bland. However, here is a unique Doodhi Pachadi, made with cooling bottle gourd and curds, perked up with myriad chat-pata ingredients like ginger, green chillies and onions too. A traditional, aromatic tempering offers the perfect finishing touch to this creative pachadi, making it a true tongue-tickler. Serve it fresh, before it becomes watery, with a full-fledged South Indian meal, or as a simple Accompaniments to Parathas or mixed rice dishes like Coconut Rice or Tomato Rice( South Indian Recipes )
- Combine the bottle gourd, sliced onions, green chilli, ginger and ½ cup of water in a non-stick kadhai and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside to cool completely.
- Once cooled, add the curds and salt and mix well. Keep aside.
- Heat the coconut oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves, red chillies and chopped onions and sauté on a medium flame for 2 minutes.
- Pour the tempering over the bottle gourd-curds mixture and mix well.
- Refrigerate for at least an hour.
- Serve chilled.
Nutrient values (Abbrv) per serving
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