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Pomegranate Pearls Pachadi
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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