Ingredients:
- Vazhaithandu - 1 no (20 cm)
- Curd - as required
- Green chilli - 1 no ( large)
- Salt - to taste
- Coriander leaves - few nos
For seasonings:
- Oil - 1 tspn
- Mustard - 1/2 tspn
- Asafoetida powder - a pinch
Method:
- Take out the hard part ( pattai ) from vazhaithandu and chop only the inner tender part in to pieces
- In a bowl take chopped vazhaithandu, green chilli, coriander and mix them well to this add curd according to your consistency
- Heat oil in a kadai, add mustard after it pops out switch off the stove in the heat add asafoetida powder and pour this on to the pachadi
- Add salt and mix every thing well
- Serve this tasty vazhaithandu pachadi along with meals or you can also take at summer on afternoon
Note:
- If you are preparing this for large quantity then keep the chopped vazhaithandu in water to avoid colour change
- While chopping since it is rich in fibre naaru will come take it out properly otherwise while chewing it will disturb and it won't break down easily
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