Grapes Pachadi
Pachadi, Chutney, Thokku , Thuvaiyal and Pickles are most loved condiments in Southern India. Every family will have their own special condiment recipe, most of them handed down for generations. At every meal we will find a few condiments scattered on the dining table. No lunch or dinner will be a satisfying meal without a pickle or two. Indian pickles have a very concentrated sour and spicy taste. Therefore, a teaspoon of pickle will go a long way with our meal. Some of these condiments like pickles are allowed to ferment, while others are made fresh everyday. Likewise, some are cooked, while others are uncooked.
Grapes pachadi is an easy recipe that doesn't need cooking except for the seasoning towards the end. A perfect balance between the sweetness of the grapes and tanginess of the yogurt makes this dish delicious. This is my mother's recipe and one of my favorite pachadis.
Seedless grapes 1 cup
Thick Yogurt 1/2 cup
Freshly grated coconut 1 tbsp
Cumin seeds 3/4 tsp
Green chili 1 or to taste
Oil 1/2 tbsp
Mustard seeds 1/4 tsp
Urad dal 1/2 tsp (optional)
Dry Red Chilli 1
Chopped Ginger 1/4th tsp(optional)
Turmeric powder one small pinch
Salt to taste
Oil 1tsp
Method:
1.Beat the yogurt and salt together.
2.Grind the coconut, cumin and green chili into a paste.
3.Add this paste to yogurt. Mix.
4.Add the grapes to the yogurt mixture and mix well again.
5.Heat oil in a pan.
6.Add mustard seeds and wait for it to pop. Now add red chili, urad dal and ginger, if using, and fry everything until the dal turns golden brown.
7.Add the turmeric powder. Mix.
8.Add the fried seasonings and oil to the grapes and yogurt sauce.
9.Mix well and serve.
Notes:
Use only sweet grapes. We want the sweetness to contrast with yogurt. Make sure the yogurt is not very sour.
Since we're not cooking the coconut paste, use only freshly grated coconut or frozen coconut. Do not use dried coconut.
This pachadi can be served along with other curries and rice. It goes well with hot steamed rice. It is also good with rotis.