Read 1,000 Indian Recipes Online
Authors: Neelam Batra
Yogurt with Fried Green Tomato Chutney
Harae-Tamatar ki Chutni ki Pachadi
Makes 4 to 6 servings
This American
pachadi
variation, was inspired by the green tomatoes that grow in my backyard. The fruity sourness of green tomatoes marries well with the standard south Indian seasonings of mustard seeds and curry leaves. Try making this
pachadi
with unripe peaches or tart apples (such as pippin or Granny Smith). Or you can use very firm, unripe red tomatoes.
2 tablespoons
Tamarind Paste
(or store-bought)
1 teaspoon
South Indian Sambar Powder
(or store-bought)
1 tablespoon peanut oil
1 tablespoon black mustard seeds
1 to 3 fresh green chile peppers, such as serrano, coarsely chopped with seeds
2 large firm green tomatoes, coarsely chopped
1 small onion, coarsely chopped
8 to 10 fresh curry leaves
1 teaspoon salt, or to taste
2 cups nonfat plain yogurt (do not whisk)
1.
Prepare the tamarind paste and sambar powder. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the green chile peppers, tomatoes, and onion, and cook, stirring, until the tomatoes are golden, about 3 minutes. Remove from the heat and let cool.
2.
Transfer to a food processor or blender, add the tamarind, curry leaves, and salt, and process to make a smooth chutney.
3.
Place the yogurt in a serving bowl and fold in the chutney, with parts of it visible as a garnish. Top with the sambar powder and serve.
Yogurt with Mashed Potato and Fresh Cilantro
Masslae Aalu aur Dhaniyae ki Pachadi
Makes 4 to 6 servings
If you are looking for new ways to flavor mashed potatoes, here is a recipe for you. Lots of buttery soft potatoes moistened with creamy yogurt virtually transform this
pachadi
into a spicy mashed potato casserole. Serve it as part of a summer brunch menu or in place of potato salad at your next barbecue.
1 pound russet (or boiling) potatoes
1 tablespoon peanut oil
1 teaspoon cumin seeds
1
⁄
2
teaspoon fenugreek seeds, coarsely ground
1
⁄
2
teaspoon coarsely ground black pepper
1
⁄
8
teaspoon ground asafoetida
1 fresh green chile pepper, such as serrano, minced with seeds
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt (do not whisk)
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
3 dried red chile peppers, such as chile de arbol, with stems
1 teaspoon black mustard seeds
1 teaspoon dried yellow split chickpeas (channa dal)
5 to 7 fresh curry leaves
1.
Boil the potatoes in lightly salted water to cover until soft, about 20 minutes. Let cool, then peel and mash them coarsely with a fork.
2.
Heat 1 teaspoon oil in a medium nonstick wok or saucepan over medium-high heat and add the cumin, fenugreek, black pepper, and asafoetida. Stir about 30 seconds. Add the mashed potatoes, green chile pepper, turmeric, and salt, and cook, stirring, over medium-high heat until heated through, about 2 minutes. Reduce the heat to low, cover the pan, and cook, stirring occasionally, about 10 minutes.
3.
Let cool to room temperature. Transfer to a serving bowl and fold in the yogurt until just incorporated. Lightly mix in the cilantro.
4.
Heat the remaining oil in a small nonstick saucepan over medium-high heat and add the red chile peppers and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the dal and curry leaves and stir until golden, about 30 seconds. Transfer to the yogurt bowl and stir lightly to mix, leaving most of it visible as a garnish. Serve.
Chopped Salad with Yogurt
Cachumbar Pachadi
Makes 4 to 6 servings
Indian chopped salads are made with finely chopped fresh vegetables topped with fresh herbs and spices. But here, I mix the salad with yogurt. I use some traditional Indian vegetables, such as fresh tomatoes, daikon radishes, and cucumbers, and some untraditional ones, such as jicama and zucchini.
3 cups finely chopped mixed fresh vegetables, such as tomato, red and daikon radishes, cucumber, scallion, jicama, and zucchini
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled minced fresh ginger
1 tablespoon grated fresh coconut or shredded unsweetened dried coconut
1 fresh green chile pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 cups nonfat plain yogurt (do not whisk)
2 teaspoons peanut oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon dried white urad beans (dhulli urad dal)
1 teaspoon dried yellow split chickpeas (channa dal)
A scant pinch ground asafoetida
2 tablespoons minced fresh curry leaves
1.
Place the chopped vegetables in a flat serving dish and mix in the cilantro, ginger, coconut, green chile pepper, and salt. Then lightly fold in the yogurt.
2.
Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and mustard seeds; they should splatter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add both the dals, the asafoetida, and the curry leaves, and stir until the dals are golden, about 1 minute. Transfer the seasonings to the yogurt and swirl lightly to mix, leaving most of it visible as a garnish. Serve.
Yogurt with Pumpkin and Tamarind
Imli-Petha ki Pachadi
Makes 4 to 6 servings
Cubes of tamarind-flavored pumpkin (called
parangikkai
in Tamil, the language of Tamilnadu in the south) add a delightfully sweet and sour touch to this spicy
pachadi
. The yogurt in this
pachadi
is whisked until smooth, but the delicate chunkiness comes from the perfectly cooked pumpkin.
The cooked pumpkin without the yogurt also tastes superb. Serve it as a side dish with a potato or a chicken curry, or present it as part of a winter holiday menu.
1 tablespoon peanut oil
1 teaspoon fenugreek seeds, coarsely ground
1
⁄
2
teaspoon black peppercorns, coarsely ground
1
⁄
8
teaspoon ground asafoetida
1 pound pumpkin or any other orange squash, peeled and cut into
1
⁄
2
-inch pieces
1 fresh green chile pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 teaspoons dried tamarind powder
1 teaspoon dried coconut powder
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 cup nonfat plain yogurt, whisked until smooth
1 teaspoon melted ghee
3 whole dried red chile peppers, such as chile de arbol
1 teaspoon black mustard seeds
1.
Heat the oil in a medium nonstick saucepan over medium-high heat then add the fenugreek, black peppercorns, and asafoetida; stir 30 seconds. Mix in the pumpkin, green chile pepper, and salt, and cook, stirring, over medium-high heat until heated through, about 2 minutes. Reduce the heat to low, cover the pan and cook, stirring occasionally, until the pumpkin is soft, 20 to 30 minutes.
2.
Add the tamarind and coconut during the last 5 minutes of cooking. When completely cooked, mix in the cilantro and let cool to room temperature. Transfer to a serving bowl and fold in the yogurt until just incorporated.
3.
Heat the ghee in a small nonstick saucepan over medium-high heat and add the red chile peppers and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly transfer to the yogurt bowl, mix lightly, and serve.
Yogurt with Pressed Rice Flakes
Poha Pachadi
Makes 4 to 6 servings
Pressed rice flakes, called
poha
, are roller-pressed, flattened rice flakes with ragged edges. They soak up the yogurt and lend a delightful texture to this
pachadi
. They are available in Indian markets. Use the thin variety; the thicker ones can also be used, but are a little too dense.
This
pachadi
features smooth yogurt but gets a delicate, somewhat chunky texture from the rice flakes.
1 cup pressed rice flakes (poha), sorted
1 tablespoon grated fresh or frozen coconut or shredded unsweetened dried coconut
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1 fresh green chile pepper, such as serrano, minced with seeds