Pacchadi "Raita" - Vegetables in Yogurt
This is a cooling dish which smooths
the tongue and mouth when eaten with the spicy dishes, especially in the
hot Indian summer months. In the north of India, it is called "Raita".
It is common in all the Indian restaurant in U.S.. Pacchadi can be made
with different vegetables.
2 plum tomatoes or 1 medium tomato
16oz. plain yogult
1 tsp. water
1/2 tsp. salt or salt to taste
1/2 tsp. vegetable oil
1/2 tsp. mustard seeds
1/8 tsp. cumin seeds
1 dried red hot chili pepper, broken into pieces
1 sprig curry leaves
1 small green hot pepper, finely chopped
some fresh cilantro ( coriander leaves ), washed and chopped
Cut the tomato into 16 pieces or smaller pieces.
Move the yogult into a clean ceramic
or stainless steel bowl and mix it with a beater, and add water
and mix well.
Add the tomato and salt
to the yogult
Heat oil in a small
frypan, add the mustard seeds and cumin seeds.
When the mustard seeds pop, add the red hot chili pepper
and curry leaves and turn off the heat. Add these spice
mixture to the yogult.
Add green hot pepper
and cilanto, and mix. Keep it refrigerated. Serve it cold.
Another favorite one is the cucumber pacchadi, and it is very popular in
Peel 1 cucumber and take the seeds, if there are any. Pickling
cucumbers which are small and less seeds can be used, too.
Grate the cucumber and make the pacchadi
with above tomato pacchadi recipe.
2 plum tomatoes and 1 small cucumber
can be used this recipe. Also carrot pacchadi is also made the same way
with scraped, grated carrots.