Potato pachadi

Potato pachadi

South India

By
From
South East Asian Food

Pachadi is the southern counterpart of raita. Though it is cooked, the dish provides a smooth and cooling effect in a meal of hot, spicy southern food.

Ingredients

Quantity Ingredient
4 floury potatoes, boiled, drained and coarsely mashed
3-4 fresh green chillies, seeded and finely chopped
6 shallots
or 1 large brown onion, finely chopped
1 thin slice fresh ginger, mashed to a paste
freshly grated coconut
salt, to taste
1/2-1 cup beaten yoghurt

Method

  1. Mix the potatoes, chillies, shallots and ginger together. Add sufficient grated coconut, stirring, to produce the consistency of thick porridge. Add salt to taste, then the beaten yoghurt and mix well. May be served as is or reheated.
  2. As a variation add a tempering of 2 stems fresh curry leaves (or equivalent dried ones), 1 teaspoon brown mustard seed and 2 broken dried chillies, fried in a little vegetable oil. Pour this, oil and all, on to the Pachadi, heat and serve.
Tags:
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