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Showing posts with label PACHADI/RAITHA. Show all posts
Showing posts with label PACHADI/RAITHA. Show all posts

Saturday, April 28, 2012

Mathan/Sweet Pumpkin Sambar | Inji/Ginger Pachadi | Traditional South Indian Thali!

Sara's Corner is featured on the Foodie Blogroll  Featured Blogs for April 27, 2012. See this link here Featured Blogs Page. I am very happy and excited.

Let it be festivals or any occasions, at home we will have thali prepared and served on Banana Leaf. I have served in this steel thali plate, it was given by my grandmother with other utensils for my wedding.

Click on the names for Recipes
Paal Payasam
Beans Curry(French)
Paruppu Vadai
Ingi Pachadi (for recipe see below)
Steamed Rice
Paruppu (Plain toor dal cooked)
Parangikai Sambar (for recipe see below)
Paruppu Rasam

Recipe for Mathan/Sweet Pumpkin Arachuvitta Sambar. On all special festivals and occasions Arachuvitta Sambar should be prepared - This is my family's favourite sambar.

Parangikai/Mathan/Sweet Pumpkin -  1/2 kg
Tuvram Paruppu | Toor dal - 1/2 cup
Turmeric powder - 1/2 tspn

For Grinding
Dhaniya /Coriander -  2 tablespoon
Channa Dal - 2 tspns
Dry red chilli - 4 nos(As per your taste)
Katti Peringayam/Asafatida/Hing - a small piece/1/4 tspn
Venthayam/Fenugreek seeds -  2 pinches
Fresh grated coconut - 1 /2 cup

Preparation Method
Wash, remove skin and seeds. Cut the mathan into medium cubes.
Cook Toor dal in pressure cooker with water for 4 to 5 whisltes and keep aside.
Heat a Kadai, add 1/2 tspn oil and fry all the ingredients under "for grinding" till the dal is brown. Allow it to cool and grind with little water to smooth paste.
Boil tamarind water and mathan with little salt and tumeric.
Once the mathan is boiled slightly soft add the grinded mixture and dal.
Boil well. It should be semi liquid consistency as later it will become thick.
Season it with ghee, mustard, curry leaves.

Recipe for Inji Thayir Pachadi | Ginger Yogurt Raitha.

This simple pachadi is mostly prepared on auspicious occasions at my home.

Ginger - 2" piece
Green Chilli - 2 nos(As per taste)
Grated Coconut - 2 tablespoons
Curds/Yogurt - 1 cup
Chopped Coriander for garnish.

Preparation Method
Grind ginger, coconut, green chilli with little water and curds in blender to smooth paste. If you like ginger you can grind to coarse paste too. Mix in the curds. Garnish with coriander.

Inji Pachadi is ready to serve.

Notes - On all festivals dishes are prepared without onion and garlic.

This recipe is going to Indian Thali Mela Event hosted by Srivalli.

Wednesday, November 9, 2011

Mathan Pachadi | Sweet Yellow Pumpkin | Authentic Kerala Recipe!

Mathan/ Sweet Yellow Pumpkin Pachadi is an authentic Kerala Recipe.

Mathan Sweet Yellow Pumpkin - 250gms
Tamarind water - 1 cup
Fresh grated coconut - 1/2 cup
Mustard - 1/2 tspn
Green chilli - 1 no(as per your taste)
Coconut oil - 1/2 tspn
Mustard - 1/2 tspn
Fenugreek seeds/Venthayam - 1/4 tspn
Dry red chilli - 1 no
Curry leaves - few

Preparation Method
Wash, deseed, remove skin and cut into cubes.
Heat a vessel, add the mathan, tamarind water, turmeric and salt. Let it cook.
Grind grated coconut, green chilli and mustard with little water to fine paste.(Can also add 1/4 tspn rice while grinding)
Once the pumpkin is cooked, add the paste and mix.
You can mash the pumpkin if you want and allow it to boil.
Season it with1/2 tspn coconut oil, mustard and fenugreek seeds/venthayam, 1 dry red chilli and curry leaves.

Mathan /Sweet Yellow Pumpkin Pachadi is ready is serve. This is a sidedish for Kootu rice. Click here for Kootu recipes.

Monday, October 10, 2011

Keerai | Palak | Spinach Pulao and Tomato Raitha Type 1!!!

Keerai Pulao | Palak/Spinach Rice is very delicious and tasty variety rice. I prepared this for lunch yesterday. My family liked it a lot.

Serves - 4 persons

Keerai/Palak/Spinach - 1 bunch
Pudina/Mint leaves -1/2 bunch or 2 cups
Rice - 3 cups
Water - 6 cups
Green Chilli - 3 nos(As per your taste)
Ginger - 2 tspns
Onion - 2nos
Cashews - few(Optional)
Spices - 1 no each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
Oil - 3 tablespoons
Garam Masala - 1/2 tspn
Garlic(Optional) I have not used

Preparation Method
Wash and chop keerai and pudina and keep aside.
Chop onions and keep aside.
In a Kadai, add 1 tspn oil saute the keerai, pudina, 1no green chilli with ginger for 5 to 7 mins. Allow it to cool. Grind it to coarse paste 2 to 3 times in mixie or blender.
Heat a pressure cooker, add oil, put spices and fry. Add chopped onion, a pinch of salt and a green chilli,(at this stage if you want you can add ginger garlic paste) and saute till onions are transparant.
Now add grounded keerai mixture and saute for few minutes.
Wash and add rice, salt, garam masala and mix. Allow it to boil and pressure cook for 4 whistles.
Wait for steam to release and slowly mix. Garnish with cashews.

Serve hot or warm with Raitha.

Tomato Onion Raitha Recipe

Tomato - 2nos(deseeded and chopped)
Onion - 1 no (chopped)
Fresh curds/Plain yogurt - 2 cups
Green chilli - 1no (chopped)
Salt to taste
Coriander leaves - 1 tspn(chopped)

Take a bowl and mix all the ingredients one by one.

Tomato Onion Raitha is ready to serve with the Pulao.

Notes - You can add ghee for flavour with the oil.

This recipe is going to CWS Rice by Reva and Priya. My other entries for this event are Peas Pulao Restuarant Style, Kothamalli/Cilantro Sadam, Vegetable Dum Biryani and Masala Veggie Pulao 

Friday, March 11, 2011

Cucumber Raitha Restuarant Style

Cucumber is very cooling and crunchy.

Cucumber - 1/2 no(Deseeded and chopped)
Plain curd/yogurt - 1 cup
Chaat Masala - 2 pinches
Red Chilli Powder - 2 pinches(As per your taste)

Preparation Method
In a bowl, mix all the above ingredients and Serve.

Cucumber Raitha is a very good combination for Vegetable Pulav/Biryani.

Notes - Since chaat masala has salt in it, check and add salt if required.

Sunday, July 12, 2009


Raitha is very simple and easy. This is very tasty and healthy.

Onion - 1/2 no
Tomato - 1/2 no

Cucumber - 1/2 no

Thick curds - 2 cups(Thair/Dahi/Plain Yogurt)
Ginger - a very small piece

Pepper powder - a pinch

Green chilli - 1/2 no - as per your taste

Green coriander leaves - 2 tspns(Kothamalli/Cilantro)

Preparation Method

Wash and chop finely onion, tomato, cucumber, ginger, green chilli and coriander leaves.

In a bowl, mix all the above with curd, salt, pepper powder.

Raitha is ready to serve.

Pictures courtesy - My husband

Notes - If you are preparing in more quantity can increase the ingredients accordingly.


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