This pachchadi goes well with sambhar/kuzhambu/rasam rice and those who love aloo can never say no to this one. This pachchadi can be made with a very few ingredients in a jiffy.
| INGREDENTS | |
| Potato (steamed) | 1 medium |
| Curd | 1 1/2 cup |
| Fresh Coriander Leaves | Fist full |
| Coconut (scrapped) | 2 tbsp |
| Ginger | 1/2” |
| Cumin Seeds | 1/2 tsp |
| Urad Dal | 1/2 tsp |
| Mustard Seeds | 1/2 tsp |
| Asafoetida | A generous pinch |
| Oil | 1/2 tsp |
| Salt | To taste |
METHOD
- Peel and mash the steamed potato with hands.
- Add curd and salt to the mashed potato and keep it aside.
- Grind together coriander leaves, coconut, ginger and cumin seeds in to a fine puree. Use water if required.
- Add the ground puree to the potato-curd mixture and mix well.
- To temper, heat oil in a small pan, crackle mustard seeds and then add asafoetida and urad dal. Once the dal changes colour, take it off the heat and pour it over the pachchadi mix.
- Serve it chilled or at room temperature with sambhar or rasam rice.
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