9799692b348 Nivedhanam: Kathirikkai Thayir Pachadi (கத்திரிக்காய் தயிர் பச்சடி)

Monday, August 6, 2012

Kathirikkai Thayir Pachadi (கத்திரிக்காய் தயிர் பச்சடி)

Kathirikkai Thayir Pachadi is a very flavorful and elegant pachadi. I was actually skeptical on how this will taste but it was very good. Prepare the pachadi and mix the brinjal with curd mixture just before serving to ensure crispiness. This is a great accompaniment. Kathirikkai Raitha - IMG_2670 - Copy

Curd – 1 cup
Brinjal / Eggplant – 2 small
Asafetida – 1/8 tea spoon
Green Chili – 2
Coconut – ¼ cup
Red Chili – 2
Curry Leaves – 4
Coriander Leaves – 1 table spoon
Cumin Seeds – ½ tea spoon
Mustard Seeds – ½ tea spoon
Salt – ½ tea spoon
Oil – ½ tea spoon + to deep fry

Thinly slice the brinjal and deep fry them in oil and and keep on the paper towel to remove the excess oil and set aside.
Grind together coconut, green chili and cumin seeds and add this mixture to the curd and mix them all well.
Heat oil in a pan and add mustard seeds and once it crackles, add red chili and curry leaves
Pour this the seasoning to the curd mixture and mix well and finally add the fried brinjal and garnish with coriander leaves and the Kathirikkai Thayir Pachadi is ready to be served..

Kathirikkai Raitha - IMG_2672

Sending this to South Indian Cooking Series #1


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