WHAT KIND OF CURD SHOULD I USE FOR THE Brinjal pachadi RECIPE?
Always use fresh thick creamy curd. I have used homemade curd, but you can also use sour cream or non-flavored Greek 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 and use it for raita
CAN I USE SOUR CURD?
If the curd is slightly sour, skip. Mild sour curd is fine, but if the curd is sour add little milk. Avoid extremely sour curd.
SHOULD I WHISK THE CURD?
Yes, it is very important to whisk the curd well, 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 brinjal raita. For dinner party always mix and refrigerate till you serve Other pachadi recipes in TMF
CURD BASED RECIPES IN TMF
How to Roast Eggplant in the oven
Place aluminum foil in a baking tray Keep a big eggplant and make holes all over the eggplant with a fork Apply sesame oil all over the eggplant and Broil (500F) for 5 mins
Take out from the oven and turn the eggplant and broil again for 5 mins
Repeat the process. Make sure the eggplant is turned every time for even roasting
Continue broiling till the eggplant skin starts shrinking. Mine got done around 25 minutes
After that Broil for 2 minutes in 500 F and repeat
Broil till the eggplant skin shrinks and skin peels off easily (broil time may vary depending on the eggplant size)
Gently peel off the skin. Use a fork if needed, Discard the skin and save the pulp
Ingredients: Roasted eggplant - 1/4 cup Thick curd - 1/2 cup Salt - as needed
To temper:
Coconut oil -1/2 tsp Mustard seeds - 1/2 tsp Green chilli - 1 Coriander leaves - few How to sutta kathirikkai pachadi with step by step pictures:
After the broiled (roasted) eggplant is cool ground it without adding water
Transfer it to bowl, sprinkle some salt and add smooth lump free curd; mix everything well
In a tadka pan add coconut oil and when oil is hot add mustard seeds and let it splutter. Add green chilli and let it temper
Transfer the tempering to the pachadi. Sprinkle some coriander leaves and pacahdi is ready
