We’ve collated a few recipes that are not just simple and perfect for the summer but also feature ingredients with health benefits. 1. Nellika Thayir Pachadi (Gooseberry Raita)Packed with the goodness of gooseberries – a high source of Vitamin C and A. The combination of gooseberry and fenugreek makes it ideal for the summer. It’s also a clever way to add gooseberry to your meal.Ingredients:3 gooseberries (large)
3 green chillies
1 ginger (1/2 inch size)
½ cup coriander leaves, finely chopped
½ tsp urad dal
¼ tsp fenugreek seeds
1 cup curd
Salt to taste Method:1. Boil the gooseberries and de-seed them.
2. Roast (dry-fry) the urad dal and fenugreek seeds separately till they turn golden brown. Combine the two and add the ginger and the chillies to the mixer. Grind all the ingredients (including the gooseberries) in a blender and serve cold.
2. Dangar PachadiA traditional recipe from the Thanjavur region in Tamil Nadu, this raita is actually cooked with urad dal powder. My grandmother used to make her own appalams (papads) with urad dal (typically in the summer) and some of the leftover urad dal powder would get used in this nutritious raita. Ingredients:1 Tbsp urad dal powder
2 green chillies
½ cup coriander leaves, finely chopped
1 Tbsp coconut, finely grated
1 cup curd
Salt to taste
¼ tsp mustard seeds
¼ tsp Bengal gram
¼ tsp urad dal
¼ tsp asafoetida
1 red chilli, dried
1 tsp gheeMethod:1. Grind the coriander, green chilli and coconut.
2. Add the above ingredients to the curd and whisk it well.
3. Add the urad dal powder to the mix and make sure there are no lumps
4. Fry the chilli (crush the chilli), mustard, urad dal, Bengal gram and asafoetida in the ghee and add it to the mix.
3. Beetroot Pachadi
Recipe courtesy: Aji Joseph – Corporate Chef, Ente Keralam restaurantA curd-based pachadi is a quintessential part of any Sadya (Plantain leaf celebration meal) in Kerala. The beetroot lends more colour than flavour to this raita.Ingredients:1 beetroot, grated
¼ tsp turmeric powder
2 cups curd, beaten
7 green chillies
1 tsp mustard seeds
1/2 cup coriander leaves, finely chopped
2 cups coconut, finely grated
1 ginger (1/2 inch piece)
1/4 tsp cumin seeds
4 Tbsp water
Salt to taste
1 Tbsp coconut oil
1 shallot, large, sliced
Curry leaves: 2 sprigs Method:1.Clean the beetroot, grate it and keep it aside.
2. In a pan cook the grated beetroot, salt, turmeric powder, 1 tablespoon water with the lid closed. Stir in between.
3. Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste by adding 3 tablespoons water.
4. Once the beetroot is cooked (softened) well, transfer the ground paste to the pan and stir well.
5. Cook the ingredients for another 5 minutes in medium flame till the water dries off.
6. Beat the curd in a bowl and keep it aside.
7. Transfer the beaten curd to the pan and warm it (do not allow it to boil). Turn off the flame.
8. In a pan, heat the oil and crackle mustard seeds, shallots and curry leaves and add on to the cooked curd and beetroot mixture.
9. Check for salt and serve.
4. Majige ChaaruThis is my favourite Andhra-style raita and literally translates to spiced buttermilk. It doesn’t just make a perfect accompaniment with a rice-heavy meal but also tastes delicious with rotis and looks similar to a North Indian style kadhi.Ingredients:Onion (Large): 1
Tomato (Small): 1
Mustard seeds: ¼ teaspoon
Urad Dal: 1 teaspoon
Cumin seeds: ¼ teaspoon
Turmeric powder: 1/4 teaspoon
Green chillies: 2
Curry leaves: 2 sprigs
Curd: 1 cup
Cooking oil: 1 tablespoon
Salt: to taste Method:1. Fry (temper) mustard seeds, cumin, urad dal, curry leaves and green chillies (add one ingredient at a time).
2. Add onions and sauté till the onions are half cooked.
3. Add the tomato and sauté for a few minutes.
4. Add the turmeric, salt and keep aside (in a closed dish).
5. Add the curd and whisk just before you serve.
Capsicum – ½
Grated Coconut – ¼ cup
Red chilly powder – 1 teaspoon
Jeera – 1 teaspoon
Salt – to taste
For tempering:
Coconut oil – 1 teaspoon
Mustard seeds
Channa dal
Urad dal
Curry leavesMethod:1. Grind the coconut, jeera, salt and red chilli powder to a fine paste. Keep it aside
2. Roast the tomato and capsicum with very little oil ill they turn soft
3. Temper the other ingredients in coconut oil
4. Mix all the ingredients with the curd.
Ashwin Rajagopalan is a cross cultural training expert and lifestyle writer. When he's not writing about food, he thinks about gadgets, trends and travel experiences. He enjoys communicating across cultures and borders in his weekday work avatar as a content and editorial consultant for a global major and one of India's only cross cultural trainers.
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About Ashwin RajagopalanI am the proverbial slashie - a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.