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In Konkani cuisine, raitas, pachadis and koshambari are our salads. In the month of “Chaitra“, pachadi is made on Gudi Padava (our New Year) or on Ram Navmi (Lord Rama’s birthday). It is served to friends and relatives with panna (local raw mango drink). As children, we used to go to the family temple and other houses for a treat of “Panna Pachadi” as a refreshing summer treat.
Ingredients
For chutney
For tadka (tempering)
Directions
Soak chana dal for 3–4 hours and grind coarsely
Grind coconut, chili, cilantro and salt to make a chutney
In a bowl mix chana dal, chutney and grated raw mango; add salt if needed
In a tempering spoon, heat oil; when hot add rai and red chilies; when seeds start to splutter add hing; remove from heat and add to the bowl
Mix well and ready to be enjoyed with a glass of panna
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