Vendakka pachadi -Ladys finger- recipe

Pachadi refers to a traditional South Indian side-dish. The definition of the word 'Pachadi' is different among different South Indian regions. While in Kerala and Tamilnadu, pachadi is a side-dish curry similar to the north Indian Raita, in Andhra Pradesh, pachadi is analogous to Indian pickles and is preserved for several months (See Andhra Pachadi). In Kerala and Tamilnadu states pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Curd/yogurt based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter gourd or pineapple are common. Pachadi is commonly eaten with rice and a lentil curry.

Kachiya Moru

Ingredients
coconut grated - 1/2 cup
ginger - small piece
small onions - 3
garlic - 3 pods
jeera - 1/4 teaspoon
red chili (dried ones) - 3
turmeric - 1/4 teaspoon
curd or buttermilk - 1 litre (fairly thick)
fenugreek - 1/2 teaspoon
curry leaves (karivepila) - one spri

Method
Grind coconut, garlic, jeera, turmeric, into a fine paste.
Mix with the butter milk and add salt to taste.
Keep on low fire. Keep stirring till butter milk is fairly warm.
Don’t let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds.
Add finely chopped onions and ginger.
When brown add fenugreek and red chili. When it splutters add curry leaves.
Remove from fire and pour into the butter milk.


Recipe taken from RecipezWorld.com - http://www.recipezworld.com
URL to this Recipe: http://www.recipezworld.com/indian-recipes/onam-indian-recipes/kachiya-moru/