south_indianEasyvegetariannut freesoy free
Kathirikai Pachadi
POPULARITY
0.0/5
TASTE SCORE
7/10
A smoky and tangy South Indian side dish made from roasted eggplant mashed and blended with creamy yogurt. This flavorful pachadi pairs perfectly with rice and sambar for a comforting meal.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
89
89
CALORIES · 0.5 CUP
Protein5g · 22%
Carbs12g · 54%
Fat3g · 30%
Fiber3g
Sodium488mg
Potassium369mg
Phosphorus189mg
INSTRUCTIONS
5 steps. 20 minutes total.
5 STEPS
- 1
Step 1
- a.Roast the eggplant
- b.Wash and pat dry the eggplant.
- c.Brush it with a little oil all over.
- d.Roast it directly over a gas flame, turning frequently with tongs, until the skin is charred and the flesh is completely soft. This takes about 10-12 minutes.
- e.Alternatively, prick the eggplant and bake at 200°C (400°F) for 25-30 minutes.
- f.Set aside and let it cool completely.
- 2
Step 2
- a.Prepare the eggplant pulp
- b.Once cool enough to handle, carefully peel off the charred skin.
- c.Place the peeled flesh in a bowl, discard the stem, and mash it well with a fork to a coarse texture.
- 3
Step 3
- a.Combine the pachadi ingredients
- b.In a mixing bowl, whisk the yogurt until it's smooth and creamy.
- c.Add the mashed eggplant, finely chopped onion, green chilies, and salt to the yogurt.
- d.Mix everything together until well combined.
- 4
Step 4
- a.Prepare the tempering
- b.Heat sesame oil in a small pan over medium heat.
- c.Add the mustard seeds. When they start to splutter, add the urad dal and fry until light golden (about 30 seconds).
- d.Add the broken dried red chili, curry leaves, and a pinch of hing. Sauté for another 20-30 seconds until the curry leaves turn crisp.
- 5
Step 5
- a.Finish and serve the pachadi
- b.Pour the hot tempering over the eggplant-yogurt mixture.
- c.Stir well to incorporate the flavors.
- d.Garnish with fresh chopped coriander leaves.
- e.Let it rest for at least 15 minutes before serving to allow the flavors to meld.
PRO TIPS
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the eggplant over an open flame provides the best smoky flavor, which is key to this dish.
- 2Use thick, full-fat yogurt for a rich and creamy texture. If your yogurt is thin, strain it for an hour to remove excess whey.
- 3Do not blend the eggplant in a mixer; a coarse, hand-mashed texture is ideal for pachadi.
- 4Ensure the roasted eggplant has cooled down completely before adding it to the yogurt to prevent the yogurt from splitting.
- 5Serve chilled or at room temperature for the best taste.
- 6You can add a pinch of sugar to balance the tanginess of the yogurt if desired.
RECIPE VARIATIONS
Adapt it for your goals.
vegan
Vegan
Replace the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
jainJain
Omit the onion. The smoky flavor of the eggplant is strong enough to carry the dish.
quickQuick
For a faster version, boil or steam cubed eggplant until very soft, then mash and proceed. Note that this will lack the characteristic smoky flavor.
high proteinHigh protein
Use Greek yogurt instead of regular yogurt to significantly increase the protein content and create a thicker pachadi.
PAIRS WELL WITH
