Perugu pachadi is a tasty yogurt-based Andhra special dish. Any vegetable can be added to this pachadi. Perugu pachadi tastes yum as a side /or can even be mixed with rice.
chose the right tomato
Always use ripe tomato for Andhra pachadi.
WHAT KIND OF CURD SHOULD I USE FOR tomato kichadi?
Always use fresh thick creamy non sour thick curd for pachadi. I have used homemade curd, but you can also use sour cream or non-flavored yogurt for raita. Use thick, well-set curd or yogurt. If you have a watery curd, set aside the whey for buttermilk and separate the thick curd then prepare raita.
CAN I USE SOUR CURD?
Use non-sour curd for andhra style pachadi. If the curd is too sour adjust tomato and tamarind accordingly to to balance the thayir pachadi flavor.
SHOULD I WHISK THE CURD?
Yes, it is very important to whisk the curd well. Before adding tomato make sure the curd is lump-free. If whey separates or curd is lumpy it will affect the raita texture
CAN I USE ROOM-TEMPERATURE CURD?
For the best flavor, I would recommend using chill curd for raita. Always store the leftover pachadi in the fridge
CAN I increase GREEN CHILLI?
Yes, adjust the spice according to your taste.
oil for pachadi?
peanut oil gives the best taste to the pachadi but you can use any oil of your choice. Perugu pachadi tastes best with rice. also tastes good as a side for variety rice and biryani Other pachadi recipes in TMF
CURD BASED RECIPES IN TMF
Ingredients:
3 Tomatoes 225 grams 1/2 cup Curd, beaten well salt - as needed 1/2 tablespoon peanut oil 2 green chilli 1/2 teaspoon chilli powder
temper
1/2 tablespoon peanut oil red chilli 1/2 teaspoon urad dal curry leaves 1/2 teaspoon chana dal mustard seeds 1/2 teaspoon cumin seeds
how to make thakkali pachadi with step-by-step pictures
Add oil to the pan, when the oil becomes hot add green chilli and roast
transfer and add tomatoes and tamarind; quickly mix
furthermore, add salt and Kashmiri chilli powder; cover and cook till tomatoes turn mushy
open cook till tomatoes come together whisk curd well
first grind chilli and cumin seeds
furthermore, add tomatoes; pulse
transfer
heat oil and add mustard seeds, urad dal, chan dal; splutter
furthermore, add cumin seeds, red chilli and curry leaves;roast and transfer
transfer the tempering
finally, add coriander leaves; mix well
