Katharikka Pachadi

Yet another lesser known Chettinad dish!

It is a very light and delicious accompaniment to our staples at breakfast or dinner like (IdliDosaIdiappam, Uppuma)While 'Sambhar' is made with tur dal, the dal used to make a 'Pachadi' is moong, making it very light on the stomach. There is one other variation in Pachadi - the Tomato Pachadi. Please follow this link if you prefer the open pot cooking style.

Moong Dal - 1/2 cup
Pressure cook with turmeric powder and castor oil. Whisk to soften the dal. 
Oil - 2 teaspoon

Water - as needed
Onion or Shallots - 1/2 cup, chopped
Tomatoes - 2 small, chopped
Green Chillies - 4 to 5, slit
Brinjals - 4, chopped
Potato - 1, chopped
Asafoetida - 1/8 teaspoon
Turmerric Powder - 1/4 teaspoon
Sambhar Powder - 1 teaspoon
Salt - 1 teaspoon
OPOS Tamarind Paste - 1 teaspoon
Curry Leaves - 1 sprig
Bottled Tadka 

Load a 2 litre pressure cooker / pan as follows:
Layer 1: Oil + 4 tsp water
Layer 2: Onion or Shallots + Tomatoes (chopped fine)
Layer 3: Green Chillies
Layer 4: Potato + Brinjals (it was approx - 3 cups in all)
Layer 5: Asafetida + Sambhar powder + Salt + Turmeric powder
Tamarind paste - 2 teaspoon
Curry Leaves - 2 sprigs
Close cooker and f
lash cook for 3 whistles. 
Release pressure and mix in cooked Moong Dal and hot water. 

The consistency for this curry in Chettinad is rather thin and watery.

Add chopped coriander leaves and bottled tadka (mustard, urad dal, jeera and red chilli).
Add lemon juice if needed.

Serve as an accompaniment for breakfast/dinner. It pairs well with IdliDosaIdiappam and Uppuma.


Hi Minu, I tried this today and it came out very well. The procedure was stunning....
Very thank you Minu...

Popular Posts