Mankaai (raw mango) pachadi

This is a special dish made on the occasion of Tamil New Year.

Ingredients

2 medium sized raw mangoes

Bit of cardamom powder

1/2 tsp tamarind paste

Small lemon sized Jaggery

1/2 tsp mustard seeds

1 red chilli

Drop of oil for tempering

Remove the skin of the mangoes and cut into thin slices leaving out the seed. Cook this in boiling water till soft and then add tamarind paste and mix well. Add little more water if required. After mixing it well, add cardamom powder and jaggery. Mix well till it boils well and gets thick. Temper with mustard seeds and red chillies..

Mankaai pachadi ready to eat as a side dish.

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Guest post from Chitra- Radish raita video

Chitra Agarwal from ABCDs of cooking blog has come up with this video of Radish raita and wanted to share it with you all

Here is the video -

Cucumber coriander raita

Recipe source: Renuka from Fusion blog

Ingredients

1/2 cup chopped cucumber
1 cup thick beaten curds
Salt to taste
Bit of asafoetida
1 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp cumin seeds
1/2 cup chopped coriander leaves
1 green chilli

Grind the coriander leaves and green chilli to a smooth paste. Add it to the curds and add salt and asafoetida. Add the chopped cucumber and temper with mustard seeds, cumin seeds and blackgram dal.how to make quick raita, simple and easy raitha, cucumber pachadi, velarikka pachedi recipe, side dish for paratha, biriyani and pulav

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Pudina raita

Ingredients

1 cup thick curds
Salt to taste
1 tsp oil
1 tsp mustard seeds
1/2 cup mint leaves

Heat a drop of oil and roast the mint leaves in it till raw smell goes. Cool and grind it with minimal water.

Add the pudina paste and salt to the thick curds. Temper with mustard seeds.
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Spicy raita

Recipe source: Vanamala from Nalapaka blog

Ingredients

1 cup thick curd
Salt to taste
1 tsp oil
1 tsp mustard seeds
Few curry leaves
2 dry red chillies
1 tsp coriander seeds
2 tbsp grated coconut
1/2 tsp turmeric powder

Dry roast the red chillies and coriander seeds. Grind it along with grated coconut with minimal water. Heat oil, add mustard seeds and when it splutters add curry leaves and turmeric powder. Immediately transfer it to the cup of thick curds and add salt and masala paste. Mix well.

Chill and serve.
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Cabbage raita

Ingredients

1 tsp oil
1/2 tsp mustard seeds
Few curry leaves
Finely chopped coriander leaves
Bit of asafoetida
Salt to taste
1/2 cup finely chopped/grated cabbage
1 cup thick curds

Heat oil, add mustard seeds. When it splutters add curry leaves and then cabbage. Cook on low flame till raw smell goes off and cabbage is soft. Sprinkle some water if required. Transfer it to a cup of curd and add salt, asafoetida and mix well.

Garnish with finely chopped coriander leaves. A quick and easy alternative to the usual cucumber or tomato raita.

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Onion raita

Ingredients

2 finely chopped onions
1 big cup of thick curds
Salt to taste
Finely chopped coriander leaves
1 tsp oil
1 tsp mustard seeds
Bit of asafoetida

Heat oil and add mustard seeds. When it splutters, add it to the curds. Add onions, coriander leaves, salt and asafoetida to the curd and mix well.

Chill and serve with any mixed rice variety or pulav.
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Beet raita

Ingredients

1 cup thick curds
Salt to taste
1 tsp mustard seeds
1 tsp oil
1 small beetroot (chopped finely or grated)

Heat oil, add mustard seeds. When it splutters, add the beets and sprinkle some water for it to cook well. Once done, add it to the curds and add salt to it. Mix well. Refrigerate and serve with mixed rice/pulav

The earlier you make it, the darker would be colour of the raita.

Sending this over to FIC Pink event started by Sunshinemom and guest hosted by Priya of Easyntasty recipes

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Pomegranate Raita

Ingredients

1/2 cup pomegranate
1 cup thick curds
Salt to taste
A bit of asafoetida

Mix all ingredients and chill for some time.

Serve with rice.

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Spinach raita

Ingredients

1/2 cup chopped spinach
1 cup thick curds
Salt to taste
A bit of asafoetida
1/2 tsp oil
1 tsp mustard seeds

Heat oil and add mustard seeds. When it splutters, add to curd. Cook the spinach with a tsp of water till it becomes soft and greener in colour. Add this, salt and asafoetida to the curds and mix well.

Serve with rice.
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Carrot-Tomato Raita

Ingredients

1 carrot (grated)
1 big tomato (coarsely ground)
Salt to taste
A bit of asafoetida
Finely chopped coriander leaves
1 tsp oil
1/2 tsp mustard seeds
1 cup thick curd

Heat oil, add mustard seeds. When it splutters, add the tomato and carrot. Cook with little water for 2-3 minutes. Add salt, asafoetida and transfer it all to a cup of curd. Mix well and add finely chopped coriander leaves.

Serve with mixed rice.

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Alu raita

Ingredients

2 small boiled potatoes (mashed or cubed into small pieces)
Salt to taste
1 big cup of curd
Bit of asafoetida
Finely chopped coriander leaves
1 tsp oil
1 tsp mustard seeds

Heat the oil, add mustard seeds. When it splutters, add asafoetida and add the same to the curd. Add the rest of the ingredients to it and mix well.

Chill and serve.
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Mixed Vegetable Raita

Ingredients

1/2 cup of mixed veggies (finely chopped carrots, beans and tomato)
1 big cup of curd
Salt to taste
Bit of asafoetida
Finely chopped coriander leaves
1 tsp oil
1 tsp mustard seeds

Heat oil, add mustard seeds. When it splutters, add the mixed vegetables and cook for five minutes till the vegetables are tender. Add it the curd and add salt, asafoetida and coriander leaves.

Chill and serve
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Boondi Raita/Pachadi

Ingredients

1/2 cup boondi
Bit of salt
Bit of asafoetida
1 cup curd
Few curry leaves
2 tbsp roasted groundnuts
1 tsp oil
1 tsp mustard seeds
Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add the curds and rest of the ingredients to it. Mix well and chill before serving.
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Thalipeeth and Okra Raita

This delicious recipe is from Sia's blog Monsoon Spice. (I skipped the onions in both the dishes)

Ingredients for thalipeeth

1 1/2 cups jowar flour
1/2 cup wheat flour
Salt to taste
2 tbsp rice flour
2 tbsp bengalgram dlour
1 tbsp rava
Green chillies as per taste
Finely chopped coriander leaves
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin seeds powder
1/2 tsp red chilli powder
Oil/Ghee as required

Make a stiff dough of all the ingredients leaving out oil/ghee with some water. Let it stay covered for 10 minutes under a wet cloth. Make balls of it and pat it on a greased plastic sheet. Dip fingers in water to ease patting. Make a small hole in the center.

Cook it on hot tava with some oil in the sides and center till brown spots appear on both sides.

Serve with raita of your choice.

Ingredients for Okra Raita

Okra cut into thin pieces
Curd
Salt as per taste
1 tsp oil
1/2 tsp mustard seeds
A bit of cumin seeds powder
A bit of finely chopped green chillies

Heat oil, add mustard seeds and when it splutters, add the okra to it. Cook till okra is done and add it to the curds. Add the rest of the ingredients and mix well. Refrigerate for some time before serving.

Sending this over to Zlamushka's Tried and Tested Event.

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Carrot Raita

Ingredients

2 big carrots grated
Salt to taste
1 tsp oil
1 tsp mustard seeds
Few curry leaves
A bit of asafoetida
1 cup thick curd
Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add curry leaves and asafoetida. Then add grated carrot and cook for 3 to 4 minutes till the raw smell goes off.

Add this to the curd and add salt. Mix well and garnish with coriander leaves.

Sending this over to the Independence day event hosted by Pooja of My creative ideas.
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Cucumber Pachadi and A MeMe

Cucumber pachadi is a quick to make instant side dish for all kinds of mixed rice.

Ingredients

1 Medium sized grated cucumber (any variety would do)
Salt as per taste
1 big cup of curd
Finely chopped coriander leaves
Bit of asafoetida
To temper:
1 tsp oil
1/2 tsp mustard seeds

Just mix all the ingredients together and temper with mustard seeds.

And now for the MeMe

Anu of Chandrabhaga blog tagged me for the first MeMe

Here are the rules for the Meme..

1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names (linking to them)
4. Let them know they've been tagged by leaving a comment at their blogs.

1) I love all kind of crafts and always am keen on learning new techniques and forms of arts.

2) I am a restless person...I cannt sit idle for a while and need to keep doing something

3) I am impatient too..Once i start doing some handwork, I dont move around and my mind doesnt work on anything else until I complete it.

4) I think several times before spending money on anything for myself, but at the same time, dont mind spending for others.

5) I keep missing my family members although we visit them very often.
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I wish to pass on the tag to
Priya of 365 days of pure vegetarian blog
Divya of Dil se blog
Ramya of Mane Adige blog
Raks of Raks Kitchen
Mythreyee of Paajaka Recipes

Thengai pachadi (Coconut raita)

Ingredients (Translation)

4 tbsp grated coconut
1 green chilly

A small piece of ginger
Salt to taste
4 big spoons of thick curd
1/2 tsp mustard seeds
1/2 tsp oil

Grind the coconut, ginger, chilly and salt with very little water. Add the curd and mix well.

Heat oil, add mustard seeds. When it splutters, add it to the raita.

Quick coconut raita ready to serve

Rangoli Designs
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Nellikaai Pachadi (Amla Raita)

Ingredients (Translation)

Amla -2
Salt to taste
1 tsp grated coconut
1 tsp oil
1/2 tsp mustard seeds
2 big spoons Thick curd

Cut the amla into small pieces leaving out the seed. Grind it along with coconut.

Heat oil, add mustard seeds. When it splutters, add the grinded amla and allow it to cook for a minute.

Let it cool and finally add the curd. Mix well. Goes well with all kinds of mixed rice.

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Banana Stem Raitha- JFI Banana

Banana Stem Raitha is my entry to JFI:Banana. This raitha is very easy to make and nutritious too.

Ingredients: (Translation)

Banana Stem- 1 small piece

Curds- 1 cup

Salt to taste

Oil-1 spoon

Mustard seeds-1 spoon

Curry leaves- 5-6

Asafotedia

Take curd in a serving bowl and beat it well so that no lumps remain. Add some water if the curd is really thick. Remove the outer layer of the Banana stem and then cut the stem in round slices. You will notice fibre sticking to the slices, gently take the fibre off. If this is done, cutting into smaller pieces becomes very easy. Using this method, cut the banana stem into small pieces and immediately put the pieces in the curd so that it maintains its colour. If left open after cutting, banana stem pieces will turn brownish in a short span just like apples. Next add salt as per taste. Heat one spoon oil, when the oil is hot, add mustard seeds. Once the mustard seeds splutter, add curry leaves (cut into small pieces) and then add asafotedia. Pour this over the curds and mix well. Delicious raitha is ready.

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