Pachadi is a modified form of Sambhar made out of Moong dhal, brinjal and potatoes. This is a Chettinad Recipe mostly made as side dish for the tiffin varieties for breakfast or dinner.
This is the most common side dish prepared only by Chettinad Nagarathars, but now a days some restaurants are also serving this along with Dosa or Idli.
The speciality of this side dish is that it goes well with idli or dosa. Usually sambar is the only side dish served with the idli or dosa, but Chettinad Nagarathars have many side dishes, such as Vengaya Kosu, kosumalli, etc,.
The taste of Pachadii depends on the nature of the brinjal. If you select the fresh, larger ones it will taste good. Pachadi is easy to make and can be made with a lot of variations to suit your taste.
Come let us see how to make Pachadi
- Brinjal – 3 (medium)
- Potato – 1
- Onion – 1
- Tomato – 1
- Green chilli – 6
- Green gram dal – 5 tblsp
- Turmeric powder – ¼ tsp
- Tamarind – small lime size
- Salt -to taste
- For seasoning:
- Oil – 3 tsp
- Mustard – ¼ tsp
- Urad dal -1/4 tsp
- Red chilli – 2
Chop brinjal,potato, onion and tomato finely. Slit green chillies. Soak tamarind and extract the pulp.
Add 2 cups of water in the pressure cooker and add green gram dal, turmeric powder, brinjal, potato, onion, tomato and green chilli and pressure cook for one whistle.
When the steam subsides open the cooker and add salt and tamarind pulp and boil for a while.
Heat oil in the small pan and add mustard, urad dal and red chilli. When they crackle add it to the Pachadi and boil for sometime. Serve with idli, dosa, idiyappam or wheat rava upma.
Always dry roast the green gram and use. This will give the good taste.