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From the Expert
Pomegranate Pearls Pachadi
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 1 ½ cups
- ½ cup or more as desired
- to taste
- 1/4th tsp
- 2 nos.
- to taste
- as required for deep frying
- 1/2 tbsp
- 1 tsp
- 2 tsp
- 2 nos.
- 1 sprig
- a pinch
- ½ inch piece
- 2 cloves
- 1 ½ tbsp
- 4 sprigs
Method of Preparation
- Wash curry leaves. Remove and discard the stem of green chillies, wash and chop green chillies finely.
- Prepare coconut paste.
- Pick, wash, drain and pat dry the dals.
- Whisk the curds add mustard powder, salt, sugar, green chillies (chopped)
- Add the pomegranate pearls to the prepared curds.
- Heat oil add mustard seeds, urad dal, whole red chillies, curry leaves and asafoetida, sauté over medium heat until the seeds crackle / splutter.
- Add ginger and garlic paste. Cook for some time add coconut paste, cook for 02 to 03 minutes.
- Pour the tempering over the curds. Mix well.
- Serve chilled or at room temperature garnished with fresh Cilantro.
- Chef Tips: You may add Cumin seeds – ½ tsp. and Split Bengal gram (Chana dal) -01 tsp. in the tempering.
Image Courtesy: Chef Reetu Kugaji
- 10 Mins
- 15 Mins
- 4
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