Ingredients
1 or 2 Raw mango, cucumber, chayote squash, cut into small cubical pieces
1/2 onion, cut into small pieces
2/ or 3 green chile, cut round, 1cm thick
2 tsp. Dessicated or shredded coconut, or 7 oz. coconut milk
1/4 tsp. fenugreek powder
1 shallots, cut into round, thin slices
1 red whole chile, cut into round pieces, 2cm thick (optional)
oil
salt
mustard seeds
Curry leaves (optional)
Yogurt – you need to add only if you are using cucumber or squash; if using
mango, don’t add yogurt.
Method
Put veg., onion, green chile, coconut, coconut milk, fenugreek powder, and salt
in a vessel, add a cup of water, stir well, cover it and cook in a medium flame,
until it is well cooked. Heat oil in a pan, fry mustard seeds, then add shallots
and red whole chile & curry leaves, and add to the above mixture when shallots
turn brown and chile is well fried. Whip the yogurt well and add that too. Stir
well, and pachadi is ready!
Source: Mareena Yesudas